Head Chef - Multiple Outlets (170261) - Shangri-La Hotels

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

We are seeking an experienced and dynamic Head Chef to lead the culinary team at Shangri-La Al Husn, overseeing multiple outlets with a focus on western cuisine. The ideal candidate will possess a passion for innovative cooking, exceptional leadership abilities, and a deep understanding of luxury dining experiences. The Head Chef will be responsible for maintaining the highest standards of food quality, creativity, and presentation, while also managing kitchen operations and fostering a culture of teamwork.

As a Head Chef , we rely on you to

Oversee the culinary operations for multiple restaurants and dining outlets specializing in western cuisine.

Develop and execute innovative and diverse menus in line with guest preferences and the high standards of the Shangri-La brand.

Lead, mentor, and manage a team of chefs and kitchen staff, ensuring continuous development and performance improvement.

Maintain the highest standards of food quality, presentation, hygiene, and safety in all outlets.

Collaborate with restaurant managers and the F&B team to ensure smooth operations and exceptional guest experiences.

Monitor food costs, inventory, and supply chain management to optimize kitchen operations and profitability.

Ensure adherence to health and safety regulations, as well as compliance with local culinary standards and international food safety protocols.

Act as a brand ambassador, promoting Shangri-La’s reputation for luxury dining within the region and beyond.

Engage in ongoing culinary innovation and research to stay ahead of industry trends and enhance the guest experience.

Qualifications & Experience

Proven experience as a Head Chef or Executive Sous Chef, with a strong background in western cuisine.

Experience in managing multiple dining outlets in a luxury or high-end hospitality environment.

Exceptional leadership and team management skills, with the ability to motivate and inspire a diverse culinary team.

Strong business acumen, with experience in budget management, menu engineering, and cost control.

Excellent communication and interpersonal skills, with the ability to collaborate across departments.

Creative and innovative approach to menu development and culinary trends.

A culinary degree or relevant certification from an accredited institution is preferred.

Fluent in English; knowledge of Arabic is an advantage.

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