Department: Finance / Procurement / F&B Operations Reports To: Restaurant Manager / Executive Chef / Finance Manager Location: Muscat, Oman Job Type: [Full-time] Job Summary: We are looking for a detail-oriented and organized Cost Controller & Storekeeper to oversee inventory management and cost control procedures for our restaurant. This dual role ensures that all food, beverage, and operational costs are monitored, while inventory is properly stored, tracked, and issued in accordance with internal policies. Key Responsibilities: Cost Control Duties: Monitor and analyze food and beverage costs, wastage, and variances. Assist in menu engineering and pricing decisions with cost analysis. Maintain up-to-date cost records and pricing databases for food, beverages, and other supplies. Prepare daily, weekly, and monthly cost reports for management. Audit purchase requisitions, receiving reports, transfers, and consumption. Ensure compliance with budget and cost control procedures. Collaborate with the chef and purchasing department to control wastage and portion size. Storekeeper Duties: Receive, inspect, and verify deliveries for quality and quantity. Label and store products in appropriate storage areas (dry, cold, and frozen). Maintain accurate stock levels and inventory records (manual or software-based). Conduct regular stock counts (daily, weekly, monthly) and reconcile discrepancies. Issue inventory items based on approved requisitions and maintain proper documentation. Ensure FIFO (First-In, First-Out) principles are applied for stock rotation. Maintain cleanliness and hygiene in all storage areas in compliance with food safety standards. Alert management to slow-moving or expiring stock. Qualifications & Requirements: Proven experience as a cost controller, storekeeper, or in a similar role within the restaurant/hospitality industry. Strong knowledge of restaurant inventory, procurement, and cost control systems. Familiarity with restaurant POS, stock management, and accounting software (e.g., WinCloud). Good understanding of HACCP and food safety storage standards. Excellent organizational and numerical skills. High attention to detail and integrity in handling food and financial data. Strong communication and interpersonal skills. Ability to work independently and with minimal supervision. Education & Experience: Diploma or degree in Accounting, Hospitality Management, or related field preferred. 2–4 years of relevant experience in a restaurant, hotel, or food service business. Show more Show less
Job Title: Chef de Partie (CDP) – Continental Cuisine (Ready to join) Department: Kitchen Reports To: Head Chef Job Type: Full Time Location: Muscat, Oman Job Summary: We are seeking an experienced and passionate Chef de Partie (CDP) specialized in Continental cuisine to join our kitchen team. The CDP will be responsible for running a specific section of the kitchen, ensuring dishes are prepared to the highest standards and maintaining consistency, quality, and presentation. Key Responsibilities: Prepare and cook high-quality dishes from the Continental cuisine section, including but not limited to pasta, steaks, seafood, soups, salads, and sauces. Ensure all food preparation and presentation standards are met consistently. Manage and supervise commis chefs and kitchen assistants within the assigned section. Maintain cleanliness, hygiene, and organization of your section in compliance with food safety standards (HACCP or similar). Monitor stock levels and assist with inventory control and ordering for the section. Work closely with the Sous Chef and Head Chef to create and test new menu items or seasonal specials. Ensure equipment is properly maintained and report any issues to kitchen management. Maintain portion control and minimize waste wherever possible. Ensure food is prepared and served within the designated time to uphold customer satisfaction. Uphold safety procedures and company policies at all times. Qualifications & Requirements: Proven experience as a CDP or in a similar role, ideally in a restaurant specializing in Continental cuisine or in hotel. Culinary degree or professional cookery certification preferred. Deep knowledge of Continental culinary techniques, plating, and presentation. Strong leadership and organizational skills. Ability to work well under pressure in a fast-paced environment. Team player with a positive attitude and a passion for food. Flexibility to work shifts, including weekends and holidays.
Job Summary: We are seeking a friendly and attentive waitress to join our restaurant team. The ideal candidate will have a passion for customer service and ensure a pleasant dining experience for all guests. Responsibilities include taking orders, serving food and beverages, and maintaining a clean and welcoming dining environment. Key Responsibilities: Greet customers promptly and courteously as they arrive. Present menus and explain daily specials, if applicable. Take accurate food and beverage orders and relay them to the kitchen and bar staff. Serve food and drinks in a timely manner. Check in with guests to ensure satisfaction with each course. Address customer questions or concerns with professionalism and escalate when necessary. Clear and reset tables for the next guests. Handle payments accurately and process transactions using the POS system. Maintain cleanliness and organization in the dining area. Follow all health and safety regulations. Collaborate with team members to ensure smooth restaurant operations. Qualifications: Previous restaurant or hospitality experience preferred. Excellent communication and customer service skills. Ability to work efficiently in a fast-paced environment. Positive attitude and professional appearance. Flexibility to work various shifts, including nights, weekends, and holidays. Ability to stand and walk for extended periods.
You are an experienced and passionate Indian Curry & Biryani Chef who will be a valuable addition to our culinary team. Your deep knowledge and hands-on expertise in preparing authentic Indian curries, regional gravies, and a variety of biryanis using traditional techniques and spices will be crucial in maintaining the quality, taste, and presentation of dishes served to our guests. Your responsibilities will include preparing and cooking a variety of Indian curries, gravies, and biryanis to a high standard of taste and authenticity. You will develop and follow traditional and modern recipes, ensuring consistency in flavor and presentation. Managing mise en place (prep work), overseeing cooking techniques such as dum, tandoor roasting, sauting, and tempering, and maintaining hygiene and food safety standards are also key aspects of your role. You should have proven experience as an Indian Curry or Biryani Chef in a professional kitchen, with specialization in Indian regional cuisines, especially Mughlai and North Indian styles. A deep understanding of Indian spices, herbs, and traditional cooking methods is essential, along with a Food Safety and Hygiene Certification. Your ability to work in a high-pressure, fast-paced kitchen environment, good communication skills, and teamwork are also important qualities for this role. Additionally, experience in tandoori items, breads, and appetizers, creativity in modern Indian fusion dishes, knowledge of vegetarian and vegan Indian preparations, and familiarity with dietary restrictions will be advantageous. You will collaborate with the Head Chef to develop new curry and biryani offerings or seasonal menu updates, while also training and guiding junior kitchen staff in Indian cooking methods and safe food practices. If you are a skilled Indian Curry & Biryani Chef looking for a challenging and rewarding opportunity, we would love to have you join our team in Muscat, Oman.,
Job Title: Indian Curry & Biryani Chef Reports To: Head Chef / Kitchen Manager Department: Kitchen Operations Location: Muscat, Oman Job Summary: We are seeking an experienced and passionate Indian Curry & Biryani Chef to join our culinary team. The ideal candidate will have deep knowledge and hands-on expertise in preparing authentic Indian curries, regional gravies, and a variety of biryanis using traditional techniques and spices. This chef will play a key role in maintaining the quality, taste, and presentation of dishes served to guests. Key Responsibilities: Prepare and cook a variety of Indian curries, gravies, and biryanis (Hyderabadi, Kolkata, Lucknowi, etc.) to a high standard of taste and authenticity. Develop and follow traditional and modern recipes, ensuring consistency in flavor and presentation. Manage mise en place (prep work), including marinating, grinding spices, chopping, and pre-cooking. Ensure correct portion control and minimal wastage of ingredients. Oversee cooking techniques such as dum (slow-cooking), tandoor roasting, sautéing, and tempering (tadka). Maintain hygiene and food safety standards at all times in accordance with local health regulations. Monitor inventory of Indian spices and specialty ingredients; request stock as needed. Collaborate with the Head Chef to develop new curry and biryani offerings or seasonal menu updates. Train and guide junior kitchen staff in Indian cooking methods and safe food practices. Qualifications: Proven experience (3–5 years) as an Indian Curry or Biryani Chef in a professional kitchen. Specialization in Indian regional cuisines—especially Mughlai, North Indian styles. Deep understanding of Indian spices, herbs, and traditional cooking methods. Food Safety and Hygiene Certification (as per local authority). Ability to work in a high-pressure, fast-paced kitchen environment. Good communication skills and ability to work as part of a team. Preferred Skills: Experience in tandoori items, breads (naan, roti), and appetizers. Creativity in modern Indian fusion dishes (optional). Knowledge of vegetarian and vegan Indian preparations. Familiarity with dietary restrictions (gluten-free, dairy-free, etc.).
Department: Finance / Procurement / F&B Operations Reports To: Restaurant Manager / Executive Chef / Finance Manager Location: Muscat, Oman Job Type: Full-time Job Summary: We are looking for a detail-oriented and organized Cost Controller & Storekeeper to oversee inventory management and cost control procedures for our restaurant. This dual role ensures that all food, beverage, and operational costs are monitored, while inventory is properly stored, tracked, and issued in accordance with internal policies. Key Responsibilities: Cost Control Duties: Monitor and analyze food and beverage costs, wastage, and variances. Assist in menu engineering and pricing decisions with cost analysis. Maintain up-to-date cost records and pricing databases for food, beverages, and other supplies. Prepare daily, weekly, and monthly cost reports for management. Audit purchase requisitions, receiving reports, transfers, and consumption. Ensure compliance with budget and cost control procedures. Collaborate with the chef and purchasing department to control wastage and portion size. Storekeeper Duties: Receive, inspect, and verify deliveries for quality and quantity. Label and store products in appropriate storage areas (dry, cold, and frozen). Maintain accurate stock levels and inventory records (manual or software-based). Conduct regular stock counts (daily, weekly, monthly) and reconcile discrepancies. Issue inventory items based on approved requisitions and maintain proper documentation. Ensure FIFO (First-In, First-Out) principles are applied for stock rotation. Maintain cleanliness and hygiene in all storage areas in compliance with food safety standards. Alert management to slow-moving or expiring stock. Qualifications & Requirements: Proven experience as a cost controller, storekeeper, or in a similar role within the restaurant/hospitality industry. Strong knowledge of restaurant inventory, procurement, and cost control systems. Familiarity with restaurant POS, stock management, and accounting software (e.g., WinCloud). Good understanding of HACCP and food safety storage standards. Excellent organizational and numerical skills. High attention to detail and integrity in handling food and financial data. Strong communication and interpersonal skills. Ability to work independently and with minimal supervision. Education & Experience: Diploma or degree in Accounting, Hospitality Management, or related field preferred. 2–4 years of relevant experience in a restaurant, hotel, or food service business.
Job Title: Restaurant Accountant Location: Muscat, Oman Reports To: Operation Manager / Owner Department: Finance & Accounting Job Summary: The Restaurant Accountant is responsible for managing the financial records and transactions of the restaurant. This role includes overseeing daily financial operations, preparing accurate financial reports, ensuring compliance with tax regulations, managing payroll, and supporting overall financial health and profitability of the business. Key Responsibilities: Financial Management: Maintain and monitor all accounting records and systems for accuracy and integrity. Prepare daily, weekly, and monthly financial reports (P&L, balance sheet, cash flow statements). Track revenue, expenses, cost of goods sold (COGS), and profitability. Book keeping & Reporting: Record daily sales, payments, and bank deposits. Manage accounts payable and receivable. Reconcile bank statements and POS system reports. Prepare and analyze monthly closing reports for management. Inventory & Cost Control: Track inventory purchases and usage to ensure accuracy. Work with kitchen and bar staff to minimize waste and monitor food and beverage costs. Assist in budgeting and forecasting for food, beverage, and operational costs. Payroll & Compliance: Process employee payroll, deductions, and benefits. Ensure timely payment of salaries and statutory contributions (e.g., tax, social security). Ensure compliance with local tax laws and file timely returns (VAT, service tax, etc.). Audit & Internal Controls: Implement and maintain internal controls to prevent fraud or theft. Support internal and external audits with necessary documentation. Requirements: Bachelor’s degree in Accounting, Finance, or related field. Proven experience in accounting, preferably in a restaurant or hospitality environment. Strong knowledge of accounting principles, financial statements, and reporting standards. Proficiency in accounting software (e.g., Tally Prime, WinHMS or WinCloud, or similar). Advanced skills in MS Excel and spreadsheet analysis. High attention to detail, accuracy, and time management. Preferred Skills: Familiarity with restaurant POS systems. Understanding of restaurant operations and cost control practices. Experience with budgeting, forecasting, and financial planning. Ability to work independently and handle confidential information.
Multi-Cuisine Restaurant – Sales & Marketing Executive, Muscat, Oman Job Summary: The Sales & Marketing Executive is responsible for developing and implementing effective marketing strategies and sales initiatives to increase brand awareness, attract new customers, and drive revenue for the restaurant. This role involves promoting the restaurant through various channels, maintaining relationships with clients and partners, and planning events and promotions that enhance the restaurant's visibility and profitability. Key Responsibilities: Sales: Develop and implement sales strategies to attract new customers and retain existing ones. Identify and approach potential corporate clients, event planners, and other partners to secure group bookings, events, and catering contracts. Handle customer inquiries and follow up on leads to convert them into business opportunities. Maintain a database of corporate clients, influencers, and key contacts. Prepare sales reports and forecasts for management review. Marketing: Plan and execute marketing campaigns (online and offline) to promote the restaurant’s brand, menu, and services. Manage social media accounts and digital platforms to enhance online presence. Coordinate with designers and vendors for promotional materials (flyers, posters, banners, menus). Collaborate with food bloggers, influencers, and media for promotions and reviews. Plan and execute seasonal promotions, loyalty programs, and special events (e.g., Valentine’s Day, New Year’s Eve). Monitor marketing campaign performance and prepare reports on ROI. Other Duties: Assist in developing and maintaining the restaurant’s brand identity and positioning. Conduct market research to understand customer preferences and competitor activities. Ensure marketing activities align with brand guidelines and business goals. Represent the restaurant at industry events, trade shows, and networking functions. Requirements: Bachelor’s degree in Marketing, Business Administration, Hospitality, or related field. Proven experience in sales and marketing, preferably in the food & beverage or hospitality industry. Strong understanding of digital marketing and social media management. Excellent communication, negotiation, and interpersonal skills. Proficient in MS Office and marketing tools (Canva, Meta Business Suite, Mailchimp, etc.). Self-motivated with the ability to work independently and as part of a team. Flexibility to work evenings, weekends, or holidays for events and promotions. Preferred Skills: Knowledge of local food trends and customer behavior. Photography or basic graphic design skills. Familiarity with POS systems and CRM tools.
Job Title: Chef de Partie (CDP) – Continental Cuisine (Ready to join) Department: Kitchen Reports To: Head Chef Job Type: Full Time Location: Muscat, Oman Job Summary: We are seeking an experienced and passionate Chef de Partie (CDP) specialized in Continental cuisine to join our kitchen team. The CDP will be responsible for running a specific section of the kitchen, ensuring dishes are prepared to the highest standards and maintaining consistency, quality, and presentation. Key Responsibilities: Prepare and cook high-quality dishes from the Continental cuisine section, including but not limited to pasta, steaks, seafood, soups, salads, and sauces. Ensure all food preparation and presentation standards are met consistently. Manage and supervise commis chefs and kitchen assistants within the assigned section. Maintain cleanliness, hygiene, and organization of your section in compliance with food safety standards (HACCP or similar). Monitor stock levels and assist with inventory control and ordering for the section. Work closely with the Sous Chef and Head Chef to create and test new menu items or seasonal specials. Ensure equipment is properly maintained and report any issues to kitchen management. Maintain portion control and minimize waste wherever possible. Ensure food is prepared and served within the designated time to uphold customer satisfaction. Uphold safety procedures and company policies at all times. Qualifications & Requirements: Proven experience as a CDP or in a similar role, ideally in a restaurant specializing in Continental cuisine or in hotel. Culinary degree or professional cookery certification preferred. Deep knowledge of Continental culinary techniques, plating, and presentation. Strong leadership and organizational skills. Ability to work well under pressure in a fast-paced environment. Team player with a positive attitude and a passion for food. Flexibility to work shifts, including weekends and holidays.
Multi-Cuisine Restaurant – Sous Chef (Continental Cuisine), Muscat, Oman Job Description We are looking for a highly motivated individual to join our team who is creative, customer focused and passionate about next level guest's experience. As a specialty multi-cuisine restaurant Sous Chef, you will be responsible for successful managing of the restaurant and assist management in Concept building& Menu design, Recipe costing, Waste Management and training team members. Your role will be to ensure smooth operation of the restaurant with emphasis on quality, creative presentation within the guidelines of the standardized menu, leading by example, demonstrating initiative and a strong work ethics. Job responsibilities: Concept & Menu design with management and recipe costing. Knowledgeable in fusion food and new culinary creation. Inspire all team members and lead by example. Responsible for ensuring the kitchen meets all regulations including sanitary and food safety. Ensure all kitchen equipments are in working condition. Design food presentation aesthetics. Be creative in resolvingany operational issues. Coach and guide other team members,ensuring consistency of food qualityand presentation. Thorough knowledge of food handling and preparation skill. Ensure that high level of quality,portion control, and food presentation is adhered to consistently. Sound knowledge of inventory control, managing food cost and reduce wastage. Supervise in preparation and presentation of all food items in accordance with standardized menu guidelines. Monitor regularly the standardsof production to ensure highestlevel of quality. Participate in the draftingof concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical. Ensure HACCPstandards are implemented and follow the appropriate hygienestandards as per local food control authority. Ensure consistent on the job trainingsession for culinarycolleagues and promotehealth and safety. Maintain stock levels of all kitchen supplies & inventory. Oversee the orderingand control of stock level. Prepare weekly scheduleensuring adequate coverageof all the shifts Education & OtherQualifications: Degree / Diploma in Hotel Management or Professional kitchenapprenticeship or chefstraining course and at least five years experiences in quality establishments along with excellent specialized culinary skills. Preferably certifiedin “Intermediate or advance food hygiene". Knowledge of Microsoft Office and recipe costing in excel Excellent oral and written communication skill in English. . Experience: Must have a minimumof 2–4-year experience as Sous Chef in Five Star Hotel Specialty Restaurant. Must have experience in menu design, plating, employee training. Sound knowledge of Continental & International cuisine. Knowledge & Competencies: The idealcandidate will be positively spiritedand passionate about food and be committedto work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energyand enthusiasm at work, be customer driven,‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven ability to work in a multicultural environment and under fast paced condition.
Multi-Cuisine Restaurant – Hostess / Waitress, Muscat, Oman Job Summary: We are seeking a friendly and attentive waitress to join our restaurant team. The ideal candidate will have a passion for customer service and ensure a pleasant dining experience for all guests. Responsibilities include taking orders, serving food and beverages, and maintaining a clean and welcoming dining environment. Key Responsibilities: Greet customers promptly and courteously as they arrive. Present menus and explain daily specials, if applicable. Take accurate food and beverage orders and relay them to the kitchen and bar staff. Serve food and drinks in a timely manner. Check in with guests to ensure satisfaction with each course. Address customer questions or concerns with professionalism and escalate when necessary. Clear and reset tables for the next guests. Handle payments accurately and process transactions using the POS system. Maintain cleanliness and organization in the dining area. Follow all health and safety regulations. Collaborate with team members to ensure smooth restaurant operations. Qualifications: Previous restaurant or hospitality experience preferred. Excellent communication and customer service skills. Ability to work efficiently in a fast-paced environment. Positive attitude and professional appearance. Flexibility to work various shifts, including nights, weekends, and holidays. Ability to stand and walk for extended periods.
Multi-Cuisine Restaurant Sous Chef (Continental Cuisine), Muscat, Oman Job Description We are looking for a highly motivated individual to join our team who is creative, customer focused and passionate about next level guest's experience. As a specialty multi-cuisine restaurant Sous Chef, you will be responsible for successful managing of the restaurant and assist management in Concept building& Menu design, Recipe costing, Waste Management and training team members. Your role will be to ensure smooth operation of the restaurant with emphasis on quality, creative presentation within the guidelines of the standardized menu, leading by example, demonstrating initiative and a strong work ethics. Job responsibilities: Concept & Menu design with management and recipe costing. Knowledgeable in fusion food and new culinary creation. Inspire all team members and lead by example. Responsible for ensuring the kitchen meets all regulations including sanitary and food safety. Ensure all kitchen equipments are in working condition. Design food presentation aesthetics. Be creative in resolvingany operational issues. Coach and guide other team members,ensuring consistency of food qualityand presentation. Thorough knowledge of food handling and preparation skill. Ensure that high level of quality,portion control, and food presentation is adhered to consistently. Sound knowledge of inventory control, managing food cost and reduce wastage. Supervise in preparation and presentation of all food items in accordance with standardized menu guidelines. Monitor regularly the standardsof production to ensure highestlevel of quality. Participate in the draftingof concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical. Ensure HACCPstandards are implemented and follow the appropriate hygienestandards as per local food control authority. Ensure consistent on the job trainingsession for culinarycolleagues and promotehealth and safety. Maintain stock levels of all kitchen supplies & inventory. Oversee the orderingand control of stock level. Prepare weekly scheduleensuring adequate coverageof all the shifts Education & OtherQualifications: Degree / Diploma in Hotel Management or Professional kitchenapprenticeship or chefstraining course and at least five years experiences in quality establishments along with excellent specialized culinary skills. Preferably certifiedin Intermediate or advance food hygiene. Knowledge of Microsoft Office and recipe costing in excel Excellent oral and written communication skill in English. . Experience: Must have a minimumof 24-year experience as Sous Chef in Five Star Hotel Specialty Restaurant. Must have experience in menu design, plating, employee training. Sound knowledge of Continental & International cuisine. Knowledge & Competencies: The idealcandidate will be positively spiritedand passionate about food and be committedto work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energyand enthusiasm at work, be customer driven,hands on and organized. You portray a strong, firm and fair effective leadership style and have proven ability to work in a multicultural environment and under fast paced condition.
As a Sales & Marketing Executive at the multi-cuisine restaurant in Muscat, Oman, your role is crucial in developing and implementing effective marketing strategies and sales initiatives to enhance brand awareness, attract new customers, and drive revenue for the restaurant. Your responsibilities include promoting the restaurant through various channels, maintaining client relationships, and planning events and promotions to boost visibility and profitability. Key Responsibilities: - Develop and implement sales strategies to attract and retain customers. - Identify and approach potential corporate clients, event planners, and partners for group bookings and catering contracts. - Handle customer inquiries and convert leads into business opportunities. - Maintain a database of corporate clients, influencers, and key contacts. - Prepare sales reports and forecasts for management review. Marketing: - Plan and execute marketing campaigns (online and offline) to promote the brand, menu, and services. - Manage social media accounts and digital platforms to enhance online presence. - Coordinate with designers and vendors for promotional materials. - Collaborate with food bloggers, influencers, and media for promotions and reviews. - Plan seasonal promotions, loyalty programs, and special events. - Monitor marketing campaign performance and prepare ROI reports. Other Duties: - Assist in developing and maintaining the brand identity and positioning. - Conduct market research to understand customer preferences and competitor activities. - Ensure marketing activities align with brand guidelines and business goals. - Represent the restaurant at industry events and networking functions. Qualifications Required: - Bachelor's degree in Marketing, Business Administration, Hospitality, or related field. - Proven sales and marketing experience, preferably in the food & beverage or hospitality industry. - Strong understanding of digital marketing and social media management. - Excellent communication, negotiation, and interpersonal skills. - Proficiency in MS Office and marketing tools. - Self-motivated and able to work independently or as part of a team. - Flexibility to work evenings, weekends, or holidays for events and promotions. Preferred Skills: - Knowledge of local food trends and customer behavior. - Photography or basic graphic design skills. - Familiarity with POS systems and CRM tools.,
Multi-Cuisine Restaurant – Sales & Marketing Executive Job Location: Muscat, Oman Job Summary: The Sales & Marketing Executive is responsible for developing and implementing effective marketing strategies and sales initiatives to increase brand awareness, attract new customers, and drive revenue for the restaurant. This role involves promoting the restaurant through various channels, maintaining relationships with clients and partners, and planning events and promotions that enhance the restaurant's visibility and profitability. Key Responsibilities: Sales: Develop and implement sales strategies to attract new customers and retain existing ones. Identify and approach potential corporate clients, event planners, and other partners to secure group bookings, events, and catering contracts. Handle customer inquiries and follow up on leads to convert them into business opportunities. Maintain a database of corporate clients, influencers, and key contacts. Prepare sales reports and forecasts for management review. Marketing: Plan and execute marketing campaigns (online and offline) to promote the restaurant’s brand, menu, and services. Manage social media accounts and digital platforms to enhance online presence. Coordinate with designers and vendors for promotional materials (flyers, posters, banners, menus). Collaborate with food bloggers, influencers, and media for promotions and reviews. Plan and execute seasonal promotions, loyalty programs, and special events (e.g., Valentine’s Day, New Year’s Eve). Monitor marketing campaign performance and prepare reports on ROI. Other Duties: Assist in developing and maintaining the restaurant’s brand identity and positioning. Conduct market research to understand customer preferences and competitor activities. Ensure marketing activities align with brand guidelines and business goals. Represent the restaurant at industry events, trade shows, and networking functions. Requirements: Bachelor’s degree in Marketing, Business Administration, Hospitality, or related field. Proven experience in sales and marketing, preferably in the food & beverage or hospitality industry. Strong understanding of digital marketing and social media management. Excellent communication, negotiation, and interpersonal skills. Proficient in MS Office and marketing tools (Canva, Meta Business Suite, Mailchimp, etc.). Self-motivated with the ability to work independently and as part of a team. Flexibility to work evenings, weekends, or holidays for events and promotions. Preferred Skills: Knowledge of local food trends and customer behavior. Photography or basic graphic design skills. Familiarity with POS systems and CRM tools.
Job Title: Indian Curry & Biryani Chef Reports To: Head Chef / Kitchen Manager Department: Kitchen Operations Location: Muscat, Oman Job Summary: We are seeking an experienced and passionate Indian Curry, Biryani & Tandoor Chef to join our culinary team. The ideal candidate will have deep knowledge and hands-on expertise in preparing authentic Indian curries, regional gravies, and a variety of biryanis using traditional techniques and spices. This chef will play a key role in maintaining the quality, taste, and presentation of dishes served to guests. Key Responsibilities: Prepare and cook a variety of Indian curries, gravies, and biryanis (Hyderabadi, Kolkata, Lucknowi, etc.) to a high standard of taste and authenticity. Develop and follow traditional and modern recipes, ensuring consistency in flavor and presentation. Manage mise en place (prep work), including marinating, grinding spices, chopping, and pre-cooking. Ensure correct portion control and minimal wastage of ingredients. Oversee cooking techniques such as dum (slow-cooking), tandoor roasting, sautéing, and tempering (tadka). Maintain hygiene and food safety standards at all times in accordance with local health regulations. Monitor inventory of Indian spices and specialty ingredients; request stock as needed. Collaborate with the Head Chef to develop new curry and biryani offerings or seasonal menu updates. Train and guide junior kitchen staff in Indian cooking methods and safe food practices. Qualifications: Proven experience (3–5 years) as an Indian Curry, Biryani & Tandoor Chef in a professional kitchen. Specialization in Indian regional cuisines—especially Mughlai, North Indian styles. Deep understanding of Indian spices, herbs, and traditional cooking methods. Food Safety and Hygiene Certification (as per local authority). Ability to work in a high-pressure, fast-paced kitchen environment. Good communication skills and ability to work as part of a team. Preferred Skills: Experience in tandoori items, breads (naan, roti), and appetizers. Creativity in modern Indian fusion dishes (optional). Knowledge of vegetarian and vegan Indian preparations. Familiarity with dietary restrictions (gluten-free, dairy-free, etc.).
Job Title: Indian Curry & Biryani Chef Reports To: Head Chef / Kitchen Manager Department: Kitchen Operations Location: Muscat, Oman Job Summary: We are seeking an experienced and passionate Indian Curry, Biryani & Tandoor Chef to join our culinary team. The ideal candidate will have deep knowledge and hands-on expertise in preparing authentic Indian curries, regional gravies, and a variety of biryanis using traditional techniques and spices. This chef will play a key role in maintaining the quality, taste, and presentation of dishes served to guests. Key Responsibilities: Prepare and cook a variety of Indian curries, gravies, and biryanis (Hyderabadi, Kolkata, Lucknowi, etc.) to a high standard of taste and authenticity. Develop and follow traditional and modern recipes, ensuring consistency in flavor and presentation. Manage mise en place (prep work), including marinating, grinding spices, chopping, and pre-cooking. Ensure correct portion control and minimal wastage of ingredients. Oversee cooking techniques such as dum (slow-cooking), tandoor roasting, sauting, and tempering (tadka). Maintain hygiene and food safety standards at all times in accordance with local health regulations. Monitor inventory of Indian spices and specialty ingredients; request stock as needed. Collaborate with the Head Chef to develop new curry and biryani offerings or seasonal menu updates. Train and guide junior kitchen staff in Indian cooking methods and safe food practices. Qualifications: Proven experience (35 years) as an Indian Curry, Biryani & Tandoor Chef in a professional kitchen. Specialization in Indian regional cuisinesespecially Mughlai, North Indian styles. Deep understanding of Indian spices, herbs, and traditional cooking methods. Food Safety and Hygiene Certification (as per local authority). Ability to work in a high-pressure, fast-paced kitchen environment. Good communication skills and ability to work as part of a team. Preferred Skills: Experience in tandoori items, breads (naan, roti), and appetizers. Creativity in modern Indian fusion dishes (optional). Knowledge of vegetarian and vegan Indian preparations. Familiarity with dietary restrictions (gluten-free, dairy-free, etc.).