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.