•The Executive Chef will be responsible for all food production including all items produced for restaurants, banqueting and other outlets.
•He will be in charge of Menu development, food purchase specifications and standardizing recipes.
•Development and monitoring of food and labor budgets for the department will also fall within Executive chef’s purview, as doe’s staff supervision. `
•He should have experience in Banquet and catering.
•Furthermore the Executive Chef will be responsible for maintaining the highest professional food quality , hygiene standards and HACCP regulations throughout the operation
•The Executive Chef should evaluate food products to ensure that company quality standards are consistently attained
•The Executive Chef will be responsible for all food production including all items produced for restaurants, banqueting and other outlets.
•He will be in charge of Menu development, food purchase specifications and standardizing recipes.
•Devlopment and monitoring of food and labor budgets for the department will also fall within Executive chef’s purview, as doe’s staff supervision.
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