Shangri-La Barr Al Jissah Muscat

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas

Job Summary

Chef de Cuisine will lead the Arabic and International Cuisine team at all day dining kitchen at the Resortt. The ideal candidate will bring authentic expertise in Arabic cuisine alongside extensive knowledge of international culinary traditions, creating exceptional dining experiences for our guests while maintaining the highest standards of quality, hygiene, and teamwork.

Key Responsibilities

Oversee the preparation and presentation of Arabic and international dishes, ensuring consistency in flavor, presentation, and quality.
Develop innovative menus that combine authentic Arabic flavors with international influences, catering to a diverse clientele.
ead, train, and inspire the culinary team to achieve excellence in all operations.
Conduct regular performance evaluations and provide coaching for skill enhancement.
Manage kitchen operations, including inventory control, cost management, and equipment maintenance.
Ensure compliance with health, safety, and hygiene standards.
Collaborate with the Food & Beverage team to enhance guest satisfaction through tailored menu offerings and special events.
Handle guest feedback with professionalism, making necessary adjustments to improve service and offerings.
Stay updated with culinary trends and introduce new dishes that align with the brand’s luxury standards.
Organize theme nights and culinary events to promote the restaurant’s unique offerings.
Monitor food cost and ensure profitability through effective portion control, waste management, and supplier negotiations.
Prepare financial reports in collaboration with the Executive Chef and Food & Beverage Manager.

Requirements

Minimum of 7 years in a leadership role in a luxury hotel or fine-dining restaurant, specializing in Arabic and international cuisine.
Strong leadership, communication, and organizational skills.
Creative, passionate, and detail-oriented
Good command of the English language