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.