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Executive Chef

  • Oman, Middle East
  • Unspecified

Barceló Mussanah Resort is one of Oman's leading hospitality venues renowned for the prefect combination of relaxation and recreation. It is surrounded by the tranquil view of the Al Hajar Mountains with our own marina. The resort presents one of Sultanate's foremost 'wellness destinations', where people flock for a diverse range of activities including leisure, sailing and diving trips, business meetings and events, rejuvenation and stress-free family-friendly getaways. Situated on the coastline of the Al Batinah Governate, Barceló Mussanah Resort boasts 308 keys of spacious 234 well-appointed rooms and 74 lavishly decorated serviced apartments, complemented by a comprehensive array of leisure and F&B facilities.

Job Description

·Overall responsibility of all culinary activities to ensure efficiency and high standards of operations in all restaurants, bars and events.

·Drive high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and team members.

·Maintain the highest professional food quality standards and continually review the menu offerings as deemed by locality and region.

·Create new revolutionary standards of product offering through an innovative, passionate and hands-on approach.

·Effectively communicate the hotel strategies to the culinary team (where appropriate).

·Develop and monitor food and labour budget for the department.

·Attain and maintain the sanitation (HACCP or ISO 22000:2005) certificates as required by the regional governing body.

·Manage the daily operations of the Kitchen and Stewarding sections.

·Responsible for enhancing the food product that is presented to the guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.

·Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation in the kitchen.

·Give direction and be responsible for the implementation of plans.

·Supervise kitchen staff's activities

·Coordinate with Purchasing and Engineering departments for equipment purchases and repairs.

·Recruit and manage kitchen staff.

·Rectify problems or complaints pertaining to F&B Production.

·Perform administrative duties for Kitchen department.

·Ensure compliance with nutrition and sanitation regulations and safety standards.

·Keep time and payroll records for all Kitchen staffs.

·Maintain a positive and professional approach with co-workers and customers.

·Design, implement and oversee special events and special food promotions.

·Ensure the compliance of standards as per Municipality requirements at all times in all working areas.

·Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends.

·Monitor local competitors and compare their operation with the hotel’s food production operation.

·Monitor all aspects pertaining to the control of the hotel’s food cost.

·Carry out tasks assigned by the Department Head.


Job Requirements

·Minimum 5 years of experience in similar role

·Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control

·Excellent communication skills

·Experience in managing multi-cultural teams

·Passion for food and ability to come up with innovative ideas

·Knowledge of current trends in the Culinary world

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