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.