The Source Is Hiring — Five Kitchen Positions Open Now

The Source, a beachfront restaurant on Qurum Beach in Muscat, Oman, is recruiting experienced professionals for five distinct kitchen roles: Grill Chef, Arabic Cuisine Chef, Seafood Chef, Pastry Chef, and Breakfast Chef. All positions are full-time with visa sponsorship, accommodation support, and competitive salary packages. Qualified candidates should send their CV directly to Mohammadreza Ghasemi, Restaurant Manager, via WhatsApp at +968 9908 1437.

Applications are reviewed immediately. The kitchen is ready. The question is whether you are.

Position 1: Grill Chef — Master of Fire and Smoke

What This Role Demands

The grill station at The Source is not a supporting player — it is the heart of the operation. Koobideh, joojeh, shish tawook, lamb chops, seekh kebab, adana, mixed grills for tables of eight: this station produces the dishes guests photograph, the dishes they return for, the dishes they mention by name in Google reviews. The chef who runs it must understand fire the way a musician understands rhythm — instinctively, physically, without hesitation.

Who Should Apply

Candidates must bring minimum three years of professional charcoal grill experience, with demonstrated mastery of Persian, Turkish, and Arabic kebab styles. The ability to manage multiple skewers at different doneness levels simultaneously, to read meat temperature by touch, to maintain consistent char without burning — these are baseline expectations, not aspirations. Experience in high-volume restaurant environments is essential; hotel banquet experience alone is insufficient. This grill runs fast, runs hot, and runs all night.

What You Will Do

Execute all kebab and grilled meat preparations for daily service and special events. Manage charcoal levels, grill temperature zones, and cooking timing across a station that may hold fifteen skewers simultaneously during peak hours. Maintain protein inventory, communicate with the cold kitchen on marinade prep, and ensure every plate leaving your station meets the standard that built this restaurant’s reputation.

Position 2: Arabic Cuisine Chef — The Flavors of the Gulf

What This Role Demands

Omani guests, Emirati visitors, Saudi families on holiday, Kuwaiti expats craving home — The Source serves a clientele deeply familiar with Arabic cuisine and entirely unforgiving of poor execution. Machboos must taste like machboos. Ouzi must arrive with rice that glistens and lamb that falls. Harees during Ramadan must carry the comfort that the dish has provided for generations. This role requires a chef who grew up eating these dishes or trained long enough to cook them with equivalent authenticity.

Who Should Apply

Minimum four years of experience in Arabic cuisine, preferably within Gulf countries. Deep knowledge of Omani, Emirati, Saudi, and Levantine cooking traditions. Expertise in rice dishes — machboos, kabsa, mandi, biryani variations — as well as stews, roasted meats, and traditional preparations for Ramadan and Eid. Candidates with hotel experience in GCC properties or standalone Arabic restaurants will be prioritized. Language skills in Arabic are valued but not mandatory if culinary skill compensates.

What You Will Do

Lead all Arabic cuisine preparation for daily menu and special buffets, including Ramadan iftar, Eid celebrations, and private events. Develop and maintain recipes for traditional dishes while ensuring consistency across high-volume service. Coordinate with procurement on specialty ingredient sourcing — dried lime, baharat blends, regional rice varieties. Train junior staff on Arabic cooking techniques and presentation standards.

Position 3: Seafood Chef — From Gulf Waters to Guest Tables

What You Will Do

The Source sits on Qurum Beach. The Arabian Sea is not a backdrop here — it is a promise. Guests ordering grilled hammour, prawns, calamari, or the catch of the day expect freshness that justifies the setting. The Seafood Chef must understand fish the way the Grill Chef understands fire: species identification, freshness indicators, optimal cooking methods for each protein, and the restraint required when the ingredient itself is the star.

Who Should Apply

Minimum three years of professional seafood cookery experience, ideally within coastal restaurants or hotel properties with dedicated seafood programs. Knowledge of Gulf fish species — hammour, kingfish, shari, sea bream — is strongly preferred. Expertise in grilling, pan-searing, baking, and frying seafood to order. Understanding of sustainable sourcing practices and the ability to assess incoming product quality with precision.

What You Will Do

Oversee all seafood preparation and cooking for à la carte service and buffets. Inspect incoming fish deliveries for freshness, rejecting substandard product. Execute grilled, fried, and baked seafood dishes to order, maintaining consistency across busy service periods. Develop daily specials based on market availability. Coordinate with the Grill Chef on shared equipment during peak hours.

Position 4: Pastry Chef — Sweetness with Structure

What This Role Demands

The dessert section at The Source spans Arabic sweets — kunafa, um ali, qatayef, luqaimat — and Continental pastry traditions: cakes for private events, tarts, crème caramel, chocolate preparations. The Pastry Chef must operate comfortably across both worlds, producing syrup-soaked Arabic classics with the same precision applied to tempered chocolate and laminated dough. Ramadan alone demands a pastry output that tests the limits of any kitchen.

Who Should Apply

Minimum three years of professional pastry experience, with demonstrated skill in both Middle Eastern and European dessert traditions. Ability to produce multi-tier celebration cakes for private events. Knowledge of Arabic sweets including kunafa, baklava, basbousa, and halwa. Experience with high-volume dessert production for buffets. Creativity in plated dessert presentation for à la carte service. Formal pastry training or culinary school background preferred.

What You Will Do

Manage all dessert production for daily service, buffets, and private events. Execute Ramadan dessert program including nightly kunafa, um ali, and traditional sweets. Produce custom celebration cakes for birthday parties, corporate events, and special occasions hosted at The Source. Maintain dessert inventory, coordinate with procurement on specialty ingredients, and ensure presentation standards remain consistently high.

How to Apply — One Contact, Five Opportunities

Send your CV, a brief introduction specifying which position you are applying for, and — if available — photos of dishes you have prepared in professional settings.

Applications are reviewed on a rolling basis. Shortlisted candidates will be contacted within days. Do not wait for a formal closing date. The kitchen is building its team now, and the right candidates will be working on Qurum Beach before the month ends.

Contact: MohammadReza Ghasemi
WhatsApp: +968 9908 1437