BOH Training Executive in multiple Casual Dining restaurant locations.

Role & responsibilities - URGENT REQUIREMENT

SHORTLISTING GOING ON ! HURRY !

We are Hiring BOH Training Executive in Casual Dining Restaurant for Oman

Qualification - Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, Hospitality Management, or a related field.

Experience -

Minimum 4 - 6 years of experience in casual dining, restaurant kitchen operations, culinary training, or a related field.

• Strong practical BOH/kitchen experience is highly preferred.
• Proven experience in delivering hands-on kitchen/culinary training is preferred.
• Experience working across multiple restaurant outlets is an advantage.
• Experience in recipe standardization, food quality, kitchen SOPs, and food safety is strongly preferred .

Required Skills & Knowledge

• Strong knowledge of casual dining restaurant kitchen operations.
• Strong practical knowledge of food preparation and cooking procedures.
• Good understanding of recipes, portion control, yield, and product consistency.
• Strong knowledge of food safety, hygiene, sanitation, and HACCP

principles.

• Ability to conduct practical cooking demonstrations and hands-on training.
• Strong coaching and employee development skills.
• Ability to identify kitchen performance and competency gaps.
• Ability to train employees with different levels of experience.
• Good communication and interpersonal skills.
• Strong presentation and training delivery skills.
• Good organizational and time-management skills.
• Ability to prepare training materials, assessments, checklists, and reports.
• Proficient in MS Office and training documentation.
• Ability to work flexible hours and visit different restaurant outlets as required

KEY TRAINING AREAS

The BOH Training Executive should be capable of delivering practical training in:

1. Kitchen induction and orientation

2. Kitchen organization and station setup

3. Mise en place and preparation planning

4. Recipe and SOP compliance

5. Food preparation techniques

6. Cooking methods and standards

7. Portion control and weighing

8. Food presentation and plating

9. Product quality and consistency

10. Food storage and FIFO

11. Food labelling and shelf-life control

12. Temperature control

13. Thawing, cooling, reheating, and holding procedures

14. Food safety and HACCP practices

15. Personal hygiene and kitchen sanitation

16. Allergen awareness and cross-contamination prevention

17. Kitchen equipment operation and safety

18. Cleaning and sanitation procedures

19. Waste control and yield management

20. Kitchen opening and closing procedures

21. BOHFOH coordination and communication

22. Peak-period kitchen workflow and time management

23. New product and recipe implementation

24. Practical competency assessment

25. Teamwork, discipline, and professional kitchen conduct.

If Interested than Kindly forward all Docs in One PDF With Updated CV, All Qualification Certificates, All Experience Certificates Passport front and Back Copy on Below

Email Id - [email removed]

Preferred candidate profile As mentioned above

SALARY RANGE - OMR 450-500 Omani Riyal ( (Based on Experience shared during Online interview with the Client).