Executive Chef

About the role

The Executive Chef leads all kitchen operations for the property in Nizwa, Oman. This full‑time position combines hands‑on culinary work with management of staff, food preparation areas, and support functions to ensure high‑quality output and guest satisfaction.

Key responsibilities

• Oversee daily kitchen activities across banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise cooks and food‑preparation workers, ensuring consistent product quality and adherence to sanitation standards.
• Develop and enforce purchasing, receiving, and inventory control procedures.
• Set performance, budget, and team goals; monitor financial results and operational efficiency.
• Provide coaching, training, and performance feedback to kitchen staff, stepping in to perform duties when needed.
• Maintain compliance with food safety regulations and property policies.

Required profile

• High school diploma or GED with at least 6 years of culinary/F&B experience, OR a 2‑year degree in Culinary Arts/Hotel Management with at least 4 years of experience.
• Proven ability to lead a kitchen team and manage multiple food service outlets.
• Strong communication and interpersonal skills to foster teamwork and address employee concerns.

Required skills

• Culinary techniques and menu development
• Food safety and sanitation standards
• Inventory and purchasing management
• Budgeting and cost control