Executive Chef (5* Ultra luxury International Chain)

Our client is a 5-star luxury international chain in Oman. As an Executive Chef, you will be responsible for managing all kitchen operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations.

As an ideal candidate, you should have a wealth of culinary experience in luxury resorts, a desire to focus on the development of your team, and a creative flair; bringing a wellness touch and energy to all the food and beverage experiences.

Qualifications:

• Possess a Bachelors degree/Diploma in Culinary Arts, or a related field plus 5 or more years of related experience, including management experience, or an equivalent combination of education and experience.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Experience in fine dining restaurants is mandatory.
• Past working experience in GCC country and/or remote location.
• Cross-cultural work environment exposure.
• Very good command of written and spoken English.
• Strong leadership and organizational skills with the ability to multitask.
• Microsoft Office application literacy.

Key Responsibilities:

• Continually focus on the rejuvenation of the culinary experience.
• Monitor sorting of food and material waste and liaise with the gardeners for efficient food waste removal for composting, growing our own produce and featuring this produce in our culinary offering.
• All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with a particular focus on growing or making our own products.
• Develop daily specials in accordance with market trends, member preferences and nutritional considerations; create recipes, determine appropriate ingredients and specify individual serving portions for each recipe.
• Establish purchasing practices that meet the requirements of the nutrition and sustainability platforms.
• Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and host requirements according to menus and estimates the number to be served in a fiscally responsible manner.
• Constantly assess Menus and Wine Lists to remain relevant and in line with wellness practices.
• Instill a cost-focused philosophy through training and education.
• Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the resort.
• Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the resort.
• Conduct probation and formal performance appraisal in line with company guidelines.
• Be aware of the duty of care and adhere to occupational, health, and safety legislation, policies, and procedures.
• Be familiar with property safety, first aid, and fire and emergency procedures and operate equipment safely and sensibly.