Culinary Director

1 week ago

Muscat, Muscat, Oman beBee Careers Full time
Executive Chef Job Description

The role of Executive Chef requires a strong leader who can manage the entire kitchen operation, food production, and other related sections. Key responsibilities include developing unique menus, collaborating with the Food & Beverage Manager to set item prices, staying current on industry trends, and monitoring inventory and supplies.

The ideal candidate will have a professional kitchen apprenticeship or chef's training course and at least 7 years of experience in quality establishments. They should be able to communicate well in English and have a proven track record of food preparation, presentation, and preservation knowledge.

In addition, they will need a strong knowledge of the HACCP management system and administration work. Any prior experience with Futurelog and food waste management systems would be beneficial.

This role offers opportunities for development and advancement, and the successful candidate will be part of a team that embodies the vision of responsible hospitality.

Key Responsibilities:

  • Developing unique and cuisine-appropriate menus.
  • Collaborating with the Food & Beverage Manager to set item prices.
  • Staying current on developing trends in the hospitality industry.
  • Monitoring inventory and purchasing supplies and food from approved vendors.
  • Coordinating effective and efficient Payroll Management / Resource allocation by establishing a flexible workforce throughout the Division, based on the principles of multi-skilling and multi-tasking.
  • Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
  • Establishing, implementing and controlling performance standards for the Stewarding in Kitchen and Food & Beverage to achieve the highest possible hygiene standards, minimize operating equipment breakage, and streamline efficient resource and equipment flows.
  • Ensuring that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
  • Identifying and introducing new culinary techniques.
  • Preparing meals and completing prep support as needed.

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