Executive Chef

We are thrilled to announce the upcoming opening of voco Muscat Al Mouj, a stylish and contemporary hotel set to bring a fresh energy to one of Muscat’s most dynamic waterfront destinations. As part of the global IHG Hotels & Resorts family, voco™ is known for its unique blend of reliable comforts, thoughtful touches, and a warm, welcoming atmosphere. At voco Muscat Al Mouj, we’re preparing to open our doors soon — and we’re looking for passionate, talented individuals to help us bring this exciting new property to life. This is a unique opportunity to be part of a pre-opening team where your ideas, energy, and commitment will help shape the hotel’s culture and guest experience from day one. Whether you’re looking to grow your career or take on a new challenge, voco Muscat Al Mouj offers a collaborative environment, strong development opportunities, and the chance to be part of a bold, modern brand that celebrates individuality.

The Executive Chef will lead and oversee all culinary operations at voco Muscat Al Mouj, ensuring that every food outlet (restaurants, specialty venues, all‑day dining, lobby lounge), banquets, in‑room dining and event catering meets the high standards of quality, presentation, service, and guest satisfaction consistent with the voco brand and its reputation. This is a pre‑opening / newly opening luxury beachfront resort (251 keys, several F&B outlets) so the Executive Chef will have a key role in shaping the culinary identity, establishing systems and processes, recruiting/training the kitchen team, and managing cost, quality, hygiene, and creativity.

YOUR DAY-TO-DAY:

• Develop, design, and implement innovative, diverse, and seasonally‑inspired menus for all outlets (all‑day dining, speciality restaurant(s), lobby lounge, banquets, etc.), aligned with local tastes as well as international standards.
• Ensure menu offerings reflect the resort’s position as a premium beach resort: fresh seafood, local and regional flavours, healthy options, wellness‑oriented items, etc.
• Collaborate with F&B Manager / Marketing / Guest Experience teams to plan special menus, theme nights, events, wedding banquets, etc.
• Oversee daily kitchen operations to ensure food is consistently of the highest quality in taste, presentation, and portion control.
• Maintain exceptional guest satisfaction through quality, consistency and attention to guest feedback.
• Be visible in guest‐facing kitchens / outlets where appropriate; interact with guests if needed to gather feedback and represent the brand.
• Recruit, train, mentor, and motivate all kitchen personnel: sous chefs, chefs de partie, line chefs, pastry, butchery, bakery, etc.
• Establish clear roles and responsibilities, ensure teams have required skills (multi‑skilling / cross‑training as needed).
• Create work schedules, manage staffing levels to match business demand while controlling labour cost.
• Promote a culture of teamwork, innovation, continuous improvement, discipline, and safety.
• Create, manage, and monitor kitchen budgets: food cost, labour cost, wastage/spoilage, supplies, equipment.
• Work with purchasing/procurement to select quality suppliers, negotiate costs, ensure timely deliveries and optimal inventory management.
• Ensure portion control, reduction of waste, efficient use of resources.
• Monitor P&L for kitchen / F&B outlets and propose corrective actions as needed.
• Ensure full compliance with local governmental food safety laws, health regulations, HACCP or equivalent standards.
• Maintain the highest standards of cleanliness, hygiene, pest control, safety in all kitchens, stores, cold rooms, and related back‑of‑house areas.
• Implement and uphold voco / IHG brand standards and SOPs.
• Responsible for stewarding operations, equipment maintenance, and ensuring all kitchen systems are fully functional and safe.
• During pre‑opening phase, design kitchen layouts, equipment lists, work flows, set up kitchens and service outlets.
• Develop opening menus; manage trial runs; coordinate training and mock services.
• Engage in recruitment, selection, onboarding, training of full kitchen brigade.
• Establish all culinary SOPs, standard recipe cards, portion control guides, plating designs, etc.
• Work closely with F&B, Banquet, Events, Purchasing, Marketing, Finance, HR, GM to ensure smooth operations, guest satisfaction, and financial performance.
• Attend management meetings to report on kitchen performance, food costs, guest feedback, quality issues.
• Develop relationships with local suppliers, artisans, producers to source high‑quality local ingredients.

WHAT WE NEED FROM YOU:

• Degree / Diploma in Culinary Arts, Hotel & Restaurant Management or equivalent. Additional certifications in food safety / HACCP.
• minimum 3‑5 years in an Executive Chef or Head Chef position. Experience with multiple outlets, large banquets/events, specialty and international cuisine. Experience in pre‑opening operations is a plus.
• Strong ability to manage food cost, portion control, forecasting, budgeting, supplier cost negotiations, cost of goods sold (COGS), controlling wastage/spoilage.
• Strong leadership, coaching and mentoring skills. Ability to build high‑performing teams. Good interpersonal skills, culturally aware, able to work in a multicultural environment.
• Ability to manage multiple outlets; strong time management; detail oriented; able to plan ahead especially for events and seasonal demands.
• Passion for excellent guest service; ability to respond to guest feedback; commitment to quality and consistency.

WHAT YOU CAN EXPECT FROM US:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life – including a full uniform, impressive room discounts, and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.