Crowne Plaza Muscat Convention & Exhibition Centre is seeking a driven and experienced Executive Chef. The ideal candidate will possess excellent multitasking, interpersonal, and communication skills, with a passion for developing people, culture, and exceptional guest experiences. This role requires advanced culinary skills, experience in cost control, and the ability to oversee all culinary operations.
Key Responsibilities:
1- Managing Operations:
- Oversee all day-to-day culinary operations.
- Ensure property policies are administered fairly and consistently.
- Review staffing levels to ensure guest services and operational needs are met.
- Develop and implement guidelines and control procedures for inventory.
- Manage department controllable expenses including food costs, supplies, uniforms, and equipment.
- Participate in the budgeting process for areas of responsibility.
- Know and implement brand standards
2- Menu Planning and Inventory:
- Plan and create seasonal menus.
- Purchase and manage inventory.
- Roll out new culinary programs in conjunction with marketing, banquets, and culinary team.
3- Team Leadership:
- Lead the kitchen management team (Sous Chef and Culinary Supervisors).
- Provide directions for all culinary operations.
- Teach culinary team the importance of consistency in preparation and presentation.
- Demonstrate new cooking techniques and equipment to staff.
- Instill safety and sanitation habits in all employees.
- Coach and counsel employees to reflect Crowne Plaza service standards and procedures.
4- Guest Relations:
- Display leadership in guest hospitality.
- Exemplify excellent customer service.
- Create a positive atmosphere for guest relations.
- Respond to and handle guest problems and complaints.
5- Quality Control:
- Ensure that the level of quality, portion control, and plate presentation is adhered to consistently.
- Maintain thorough knowledge of food handling and preparation techniques.
- Implement and maintain a rigorous HACCP program, ensuring the highest standards of food safety and hygiene.
- Develop and maintain a comprehensive allergen program, effectively communicating allergen information to guests.
Qualifications:
- A minimum of 3-5 years of high-volume Executive Chef Experience required.
- Culinary Arts Degree equivalent experience and training will be considered.
- Prior experience in hospitality culinary management.
- Comprehensive knowledge of hotel F&B/Culinary functions and banquet operations.
- Demonstrated skills in leading a diverse team with varying degrees of experience.
- Ability to teach and inspire team members to be their best every day.
- Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed.
At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey?