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Executive Chef

Confidential Company

Posted on November 7, 2019

3 - 8 years Muscat - Oman

Bachelor of Arts, Bachelor of Hotel Management(Hotel Management). Any Arabic National, Any European National, Indian, Filipino

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Job Description

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We are looking for Executive Chef for Muscat, Oman

•The Executive Chef will be responsible for all food production including all items produced for restaurants, banqueting and other outlets.
•He will be in charge of Menu development, food purchase specifications and standardizing recipes.
•Development and monitoring of food and labor budgets for the department will also fall within Executive chef’s purview, as doe’s staff supervision. `
•He should have experience in Banquet and catering.
•Furthermore the Executive Chef will be responsible for maintaining the highest professional food quality , hygiene standards and HACCP regulations throughout the operation
•The Executive Chef should evaluate food products to ensure that company quality standards are consistently attained
•The Executive Chef should establish, maintain and control to minimize food waste and theft.
•The Executive Chef will be responsible to safeguard all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques.
•He should approve the requisition and purchase of products and other necessary food supplies
•He should Monitor and record inventory
•He should also consult the Food & Beverage Manager about the food production aspects of special events and banquets
•The Executive Chef should interact with the food and beverage department to ensure that food production consistently meets and exceeds the expectations of guests
•The Executive Chef should establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and all kitchen equipment.
•The Executive Chef should as required visit the dining areas to meet guests
•Resolve customer problems and concerns personally.
•The Executive Chef should demonstrate an ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
•He should be able to work well under pressure and meet deadlines
•Ensure that all section in kitchen is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
•Review sales and food cost to ensure that all kitchen section and Banquet Kitchen is meeting budgeted costs.

Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk

Desired Candidate Profile

•Minimum of 3-5years experience as Executive chef
Working Hours/ Working Days- 5Days
Week Offs / Leave Cycle-Days week off / 30 days after completion of 1year.
Status -Single status not with family
Degree from an accredited university in Culinary Arts, Hotel and Hospitality Management


Executive Chef Chef Cook Restaurant Banqueting Menu development food purchase Catering HACCP Banquet Kitchen

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