Chef de Cuisine

Shangri-La Barr Al Jissah MuscatMuscat Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman Shangri-Las 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 1056 sqm ballroom with 8 breakout rooms wide variety of recreational facilities and a spa with 12 treatment villas

Chef de Cuisine

The Chef de Cuisine is responsible for leading and overseeing all culinary operations of the kitchen. This role ensures the preparation and presentation of authentic high-quality dishes that align with the hotels standards. The CDC plays a critical role in menu development staff training kitchen efficiency cost control and upholding hygiene and safety standards.

Key Responsibilities:

• Lead and manage the daily operations of the kitchen ensuring food quality consistency and authenticity.
• Design update and implement creative and authentic menus in collaboration with the Executive Sous Chef.
• Supervise the preparation cooking and presentation of all dishes to meet guest expectations.
• Maintain high standards of hygiene safety and sanitation in line with hotel policies and local regulations.
• Train mentor and develop the Italian kitchen team to ensure strong product knowledge and culinary techniques.
• Monitor portion control waste management and cost efficiency to maintain profitability.
• Ensure that all food products are stored properly and that inventory is monitored and rotated effectively.
• Coordinate with purchasing and receiving to ensure the use of high-quality authentic ingredients.
• Conduct regular team briefings and actively participate in daily kitchen meetings.
• Ensure all team members follow grooming standards and wear proper uniforms.
• Address performance issues promptly and professionally promoting a positive and disciplined work environment.
• Maintain effective communication and collaboration with other kitchen sections and service departments.
• Support the implementation of sustainable kitchen practices and minimize food and material waste.
• Monitor equipment maintenance needs and ensure the kitchen is kept in excellent working condition.
• Stay current with culinary trends and guest preferences to enhance the dining experience.
• Prepare necessary reports such as inventory cost control and performance reviews.
• Be flexible and responsive to guest feedback making improvements when needed to enhance satisfaction.