Executive Culinary Specialist

2 days ago

Muscat, Muscat, Oman beBeeMediterranean Full time 4,500 - 6,000

Mediterranean Kitchen Manager

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The Mediterranean Kitchen Manager is a key role in the culinary team, responsible for overseeing the preparation and presentation of authentic, high-quality Mediterranean dishes.

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This position involves supervising kitchen staff, maintaining food quality standards, managing inventory, and collaborating with the Executive Chef to develop and update menus.

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Key responsibilities include:

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  • Assisting the Executive Chef in planning, organizing, and directing all kitchen activities focused on Mediterranean cuisine.\
  • Preparing, cooking, and presenting Mediterranean dishes, including appetizers, main courses, desserts, and specialty items.\
  • Supervising, training, and motivating kitchen staff to maintain high culinary standards and efficient operations.\
  • Ensuring consistent quality, portion control, and presentation in line with hotel standards.\
  • Collaborating with the Executive Chef to develop and update menus, incorporating seasonal ingredients and guest preferences.\
  • Monitoring inventory levels, controlling food costs, and minimizing wastage by proper stock rotation and portion control.\
  • Ensuring kitchen cleanliness, hygiene, and compliance with food safety regulations (HACCP).\
  • Assisting in recruitment, performance evaluation, and scheduling of kitchen staff.\
  • Maintaining equipment and kitchen tools in good working order and reporting maintenance needs promptly.\
  • Supporting banquets, events, and in-house dining services when required.\
  • Staying updated on culinary trends and techniques relevant to Mediterranean cuisine.\
  • Providing exceptional customer service and ensuring a positive dining experience for guests.\
  • Collaborating with other departments to ensure seamless service delivery and meeting guest expectations.\
  • Foster a culture of teamwork, accountability, and continuous improvement within the kitchen team.\
  • Conducting regular menu tastings and providing feedback to the Executive Chef.\
  • Identifying areas for cost savings and implementing initiatives to reduce waste and improve efficiency.\
  • Developing and implementing strategies to increase revenue and drive business growth.\

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