Company Description

Tivoli Muscat Hotel & Residences is seeking a dynamic, visionary, and highly skilled Executive Chef to lead its culinary operations during the critical pre-opening phase. This role is responsible for establishing and implementing all culinary standards, creating innovative menus, building a top-tier kitchen team, and ensuring operational readiness ahead of the grand opening. The Executive Chef will play a key leadership role in delivering exceptional dining experiences aligned with the Tivoli brand’s reputation for excellence, elegance, and authenticity.

Job Description

Pre-Opening Responsibilities:

Collaborate with hotel leadership to develop and execute the pre-opening project plan for all culinary outlets.

Design and implement kitchen layouts in conjunction with technical services and design teams.

Develop standard operating procedures (SOPs), HACCP systems, and culinary policies.

Select kitchen equipment and oversee procurement of kitchenware, utensils, and inventory.

Recruit, hire, train, and onboard the culinary team, including sous chefs, cooks, and stewards.

Develop opening menus for all outlets, including à la carte, banqueting, room service, and signature dining experiences.

Operational Leadership:

Lead the culinary department in delivering consistent, high-quality cuisine and innovative presentations.

Monitor food production, portion control, cost efficiency, and hygiene compliance.

Oversee food cost management, budgeting, forecasting, and vendor selection.

Coordinate closely with F&B service teams to ensure seamless guest experiences.

Maintain strong relationships with suppliers to source premium, sustainable ingredients.

Team & Culture Development:

Foster a positive, motivated, and inclusive kitchen culture aligned with Tivoli’s brand values.

Lead by example in maintaining high standards of culinary artistry, discipline, and professionalism.

Provide mentorship and continuous training to develop team skills and career growth.

Brand Representation:

Uphold the Tivoli brand’s culinary identity through storytelling, local influence, and guest engagement.

Participate in marketing, media events, and community outreach to promote culinary offerings.

Qualifications

Minimum 8–10 years of culinary leadership experience in luxury hotels or fine-dining restaurants.

Proven success in pre-opening projects is highly preferred.

Degree or diploma in Culinary Arts, Hotel Management, or related field.

Strong knowledge of international cuisines with an emphasis on Mediterranean, Middle Eastern, and modern fusion.

Exceptional leadership, communication, and organizational skills.

HACCP certification and knowledge of international food safety standards.

Additional Information

What We Offer:

Competitive salary and benefits package.Opportunity to be part of an exciting new luxury brand in the heart of Muscat.A collaborative, innovative, and positive work environment.A chance to shape the culture of a newly opened hotel from the ground up.