Executive Chef

About the role

The Executive Chef leads the Kitchen and Stewarding operations for a hotel in Muscat, ensuring culinary excellence, cost control, and compliance with safety standards. The role collaborates closely with the Food & Beverage Director to develop menus that deliver value for money while fostering talent development within the team.

Key responsibilities

• Manage all functions of Food Production and Stewarding to achieve optimal departmental profit.
• Plan and organise Food & Beverage activities with the Director of Food & Beverage, both on‑site and abroad.
• Maintain up‑to‑date hotel policies, procedures, and staff records; approve leave requests.
• Work with People Services and Finance to forecast staffing needs, conduct performance appraisals, and manage the department’s budget and stock levels.
• Design and implement training programmes, conduct probation reviews, and coach staff for continuous improvement.
• Ensure compliance with HACCP, OH&S, and duty‑of‑care standards.
• Participate in revenue planning, marketing programmes, and talent recruitment across the region.

Required profile

• Proven culinary expertise with a track record of maintaining high technical standards.
• Strong product knowledge of ingredients, equipment, suppliers, and market trends.
• Ability to develop new dishes, accurate costing, and value‑driven menus.
• Demonstrated leadership in building positive employee relationships (ESS score ≥75%).
• Commitment to talent development, cross‑training, and succession planning.

Required skills

• HACCP compliance
• Food costing and menu development
• Culinary techniques and recipe management
• Stock and inventory control
• Budget preparation and financial analysis

What we offer

• Opportunity to lead a high‑performing kitchen in a premier hotel.
• Professional development and talent‑growth initiatives.
• Collaborative environment with senior hospitality leadership.