Executive Chef

Kempinski
Muscat
Workplace: OnsiteContractFunction: Hospitality & Food ServiceSkills: ["Leadership","Communication","Organizational skills","Ethical approach","Team management"]

Lead the Food Production and Stewarding operations to maximize departmental profit, ensuring compliant, high-quality culinary output. Plan and execute hotel Food & Beverage activities with the Director of Food & Beverage, manage staffing and training, and conduct appraisals and probation. Set and maintain HACCP and food-safety practices, manage inventory and budgeting with Finance, and create value-driven menus while developing culinary talent and mentoring teams.

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Kempinski
Kempinski
5 days ago

Executive Chef

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Source: Company careers pageValidated by: Fursa AI
Last checked: 7 hours agoStatus: Live

Job Summary

Lead the Food Production and Stewarding operations to maximize departmental profit, ensuring compliant, high-quality culinary output. Plan and execute hotel Food & Beverage activities with the Director of Food & Beverage, manage staffing and training, and conduct appraisals and probation. Set and maintain HACCP and food-safety practices, manage inventory and budgeting with Finance, and create value-driven menus while developing culinary talent and mentoring teams.
Location: Muscat
Workplace: Onsite
Employment Type: Contract
Job Function: Hospitality & Food Service
Seniority: Manager level

Key Responsibilities

  • •Manage all functions of Food Production and Stewarding to achieve optimum departmental profit.
  • •Plan and organize successful Food & Beverage activities in the hotel and abroad with the Director of Food & Beverage.
  • •Maintain up-to-date hotel policies and procedures; manage departmental staff performance with People Services.
  • •Plan future staffing needs and run training needs analysis and training programmes (with the Training Manager where applicable).
  • •Ensure HACCP implementation and compliance, manage stocks and departmental budget with Finance, and oversee OH&S and safety procedures.

Key Requirements

  • •Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/BSc).
  • •HACCP certification.
  • •Minimum five years in a kitchen management role, preferably with an international 5* hotel chain.
  • •Minimum ten years kitchen experience.
  • •Excellent English communication (local language also required where necessary).
Experience:HospitalityF&BInternational hotelsLuxury hospitalityBanqueting
Skills:LeadershipCommunicationOrganizational skillsEthical approachTeam management
Certifications:HACCP
Languages:English
Tech Stack:Computer literacyOffice equipment

Company Brief

Kempinski
Kempinski is a luxury hotel management company operating five-star hotels, residences and restaurants worldwide. The group provides high-end hospitality services, managing properties and bespoke guest experiences across major cities and resort destinations.
Industry: Hotels & Resorts
Company Size: Enterprise (1,001+ employees)
Growth: Established Company
Headquarters: Munich, Germany
Founded: 1862
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