Cluster Head Chef
# Cluster Head Chef **Hospitality concept llc** · Muscat · `On-site` 🕒 **Статус:** *Опубликовано: 2 дня назад* · *Источник: Indeed* --- ### About the Role 1. Job Purpose The Cluster Head Chef is responsible for overseeing and managing all culinary operations across multiple hotels, restaurants, or properties within the assigned cluster. The role ensures consistent food quality, presentation, hygiene, food safety, cost control, menu development, and guest satisfaction across all outlets. The Cluster Head Chef will lead and develop culinary teams, implement standardized operating procedures, monitor financial performance, and ensure that all food production activities comply with company policies and applicable food safety regulations. 2. Key ResponsibilitiesA. Culinary Operations and Quality Control - Oversee the daily kitchen operations across all properties within the assigned cluster. - Ensure consistency in food quality, taste, presentation, portion size, and service standards. - Develop and implement standardized recipes, menus, and culinary procedures across properties. - Conduct regular kitchen inspections and food quality audits. - Ensure timely food preparation and delivery in accordance with operational requirements. - Introduce innovative dishes, seasonal menus, and culinary concepts to enhance the guest experience. - Monitor guest feedback and take corrective action to address food-related complaints. B. Menu Planning and Development - Design, review, and update menus in line with the brand concept, guest preferences, and market trends. - Develop menus for restaurants, banquets, buffets, room service, events, and special occasions. - Ensure appropriate menu variety, nutritional balance, and availability of ingredients. - Work with the purchasing team to identify quality ingredients and suitable suppliers. - Standardize recipes and food specifications across all properties. - Support special events, promotional campaigns, and themed dining experiences. C. Food Cost and Budget Management - Prepare and manage food production budgets in coordination with management. - Monitor food costs, kitchen expenses, and departmental profitability. - Control food wastage through proper forecasting, portion control, and inventory management. - Conduct regular food cost analysis and implement corrective measures when required. - Monitor food requisitions, purchasing, stock levels, and consumption. - Ensure proper storage, rotation, and utilization of food items. - Review monthly financial reports and develop action plans to achieve budget targets. D. Food Safety, Hygiene, and Compliance - Ensure strict compliance with food safety standards, HACCP principles, and applicable local regulations. - Maintain high standards of kitchen cleanliness, sanitation, and personal hygiene. - Conduct regular inspections of kitchens, cold rooms, freezers, dry stores, and food preparation areas. - Ensure proper temperature monitoring, food labeling, storage, and expiry-date control. - Ensure safe food handling and prevention of cross-contamination. - Coordinate with the stewarding, engineering, and hygiene teams to maintain kitchen equipment and facilities. - Ensure timely closure of hygiene audit findings and corrective actions. E. Team Leadership and Development - Lead, supervise, and support Executive Chefs, Head Chefs, Sous Chefs, and kitchen teams across the cluster. - Establish clear performance expectations and accountability for culinary teams. - Prepare staffing plans and coordinate manpower allocation based on business requirements. - Conduct performance reviews, training sessions, and skills development programs. - Identify high-potential employees and support succession planning. - Promote teamwork, discipline, communication, and a positive working environment. - Ensure compliance with company policies, attendance requirements, grooming standards, and workplace safety procedures. F. Procurement and Inventory Management - Coordinate with the purchasing department to ensure the availability of quality ingredients at competitive prices. - Evaluate suppliers based on product quality, consistency, pricing, and delivery performance. - Establish standardized specifications for food products across all properties. - Monitor stock levels and ensure appropriate par levels are maintained. - Supervise regular stocktaking and investigate discrepancies. - Minimize overstocking, spoilage, and unnecessary purchases. - Ensure proper documentation of food requisitions, transfers, and wastage. G. Coordination and Administration - Coordinate with General Managers, Operations, Finance, Purchasing, Human Resources, and Sales and Events teams. - Participate in departmental meetings, budget reviews, and operational planning. - Prepare regular reports on food costs, wastage, hygiene audits, guest feedback, and kitchen performance. - Ensure implementation of company policies, standard operating procedures, and brand standards. - Support new outlet openings, kitchen setup, menu launches, and operational transitions. - Ensure effective communication and consistent culinary standards across all properties. 3. Key Performance Indicators (KPIs) The Cluster Head Chef will be evaluated based on the following performance indicators: - Food cost percentage against approved budget. - Guest satisfaction scores and food-related feedback. - Food quality and presentation consistency across properties. - Hygiene, food safety, and internal audit results. - Food wastage and inventory variance. - Menu profitability and contribution margins. - Employee productivity, retention, and training completion. - Compliance with standard recipes and portion control. - Timely implementation of corrective actions. - Successful execution of special events and culinary promotions. Pay: From RO1,000.000 per month Work Location: In person
Наблюдалась 2026-10-20, впервые 2026-10-17, источник — Indeed.