Chef de Cuisine – Restaurant Kitchen Manager

About the role

The Chef de Cuisine is accountable for the quality, consistency and overall production of the restaurant kitchen in Muscat. You will lead the culinary team, manage menus, purchasing and staffing while ensuring guest satisfaction and adherence to budget and food safety standards.

Key responsibilities

• Supervise daily kitchen operations and ensure compliance with all Food & Beverage policies.
• Develop, design and execute new menu items, seasonal dishes and special presentations.
• Plan and control food quantities, plating requirements and inventory levels.
• Maintain sanitation, food handling and temperature control standards.
• Train and mentor kitchen staff to improve performance and product quality.
• Collaborate with other departments to enhance guest and employee satisfaction.
• Monitor and manage the operating budget for the kitchen.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts or Hotel & Restaurant Management with 2 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of food safety regulations and sanitation practices.
• Excellent communication skills for coordinating with staff and management.

Required skills

• Food safety compliance
• Menu development and planning
• Inventory control and purchasing
• Sanitation and temperature control procedures