Chef Salary in Oman: Complete Compensation Guide 2026

Chef Compensation in Oman

The Sultanate of Oman offers a culinary career experience unlike any other in the GCC. While the UAE and Saudi Arabia compete on scale and spectacle, Oman has carved out a distinctive position as the Gulf’s eco-tourism, adventure travel, and luxury resort destination. The country’s stunning natural landscapes—from the dramatic Al Hajar mountains and pristine Musandam fjords to the vast Wahiba Sands desert and the verdant Salalah coastline during the khareef (monsoon) season—provide a backdrop for hospitality experiences that emphasise authenticity, sustainability, and connection to nature. For chefs, Oman represents an opportunity to work in some of the world’s most spectacular resort settings while enjoying an exceptional quality of life, affordable living costs, and a welcoming culture that genuinely values hospitality professionals.

Oman’s hospitality market is anchored by luxury resort operators who have chosen the Sultanate specifically for its natural beauty and cultural richness. Anantara operates two flagship resorts (Al Jabal Al Akhdar and Al Baleed in Salalah). Six Senses has a stunning clifftop property at Zighy Bay in Musandam. Shangri-La Barr Al Jissah Resort near Muscat features multiple hotels and restaurants overlooking the Gulf of Oman. Al Bustan Palace, a Ritz-Carlton Hotel, is one of the Middle East’s most prestigious addresses. Kempinski Hotel Muscat and the upcoming Mandarin Oriental Muscat add further luxury options. In the mid-range segment, IHG operates Crowne Plaza and Holiday Inn brands across Muscat and Salalah, while Millennium Hotels, Radisson, and Hilton maintain growing Omani portfolios.

Oman Tourism Strategy targets 11.7 million visitors by 2040, with significant investment in new tourism infrastructure including the Yiti integrated tourism complex near Muscat, the Ras Al Hadd eco-tourism development, and expansion of Salalah’s hospitality offerings. This growth trajectory, combined with the Sultanate’s commitment to sustainable tourism, creates a market where quality culinary talent is highly valued and well-compensated relative to the cost of living.

Salary Overview by Experience Level

Chef salaries in Oman are quoted in Omani Rial (OMR), which is pegged to the US Dollar at approximately 0.385 OMR to 1 USD. The following ranges represent monthly base salaries.

Entry-Level / Commis Chef & Demi Chef de Partie (0–3 years): OMR 150–280 per month. Commis Chefs at luxury resort properties like Anantara, Six Senses, or Shangri-La start at OMR 180–260 with accommodation and meals provided. Resort locations in Musandam, Al Jabal Al Akhdar, or Salalah provide on-site accommodation as standard given their remote settings.

Mid-Level / Chef de Partie & Junior Sous Chef (3–7 years): OMR 280–500 per month. Experienced CDPs at five-star resorts earn OMR 300–420. Junior Sous Chefs with multi-outlet experience earn OMR 400–500. Chefs with sustainable cooking skills, farm-to-table expertise, or experience with local ingredient sourcing earn premiums at eco-conscious properties like Six Senses.

Senior Level / Sous Chef & Head Chef (7–12 years): OMR 500–800 per month. Sous Chefs at luxury resort properties earn OMR 500–680. Head Chefs at premium standalone restaurants in Muscat (around Qurum, Al Mouj, and Shatti Al Qurum areas) earn OMR 600–800. Resort Sous Chefs who manage the full F&B programme for remote properties often earn at the top of this range given the operational complexity and self-sufficiency required.

Executive Level / Executive Chef & Culinary Director (12+ years): OMR 800–1,600 per month. Executive Chefs at flagship luxury resorts like Al Bustan Palace (Ritz-Carlton), Shangri-La Barr Al Jissah, or Anantara earn OMR 900–1,400. At the most prestigious properties, Executive Chefs earn OMR 1,200–1,600 with additional performance bonuses. Culinary Directors overseeing multiple properties within a resort complex can reach OMR 1,400–1,800.

Resort Versus City Hotel Compensation

Oman’s hospitality market is distinctly split between luxury resort properties and city hotels, with significant compensation differences between the two segments.

Luxury Resort Properties (Anantara, Six Senses, Shangri-La, Al Bustan Palace): These properties offer the highest total compensation packages in Oman. While base salaries are competitive, the total package is enhanced by on-site accommodation in spectacular settings (saving OMR 200–500 in rent), three daily meals from the staff cafeteria, and the use of resort facilities. A Sous Chef at Six Senses Zighy Bay earns OMR 550–700 base, but with free accommodation in a Musandam mountain setting, meals, and access to the resort’s wellness facilities, the lifestyle value far exceeds the base figure. These properties also invest heavily in staff development, offering culinary training programmes, farm visits, and sustainability workshops that enhance long-term career value.

City Hotels in Muscat (Kempinski, Crowne Plaza, Radisson, Hilton): These properties offer competitive base salaries with standard hotel benefits including accommodation and meals. A Sous Chef at a five-star Muscat hotel earns OMR 450–600 with shared or private accommodation depending on seniority. City hotels provide more urban lifestyle convenience but lack the dramatic natural settings of resort properties.

Standalone Restaurants (Muscat dining scene): Muscat’s standalone restaurant market is growing, with dining clusters around Al Mouj Marina, Qurum commercial district, and Shatti Al Qurum. Head Chefs at premium restaurants earn OMR 550–800 but typically without accommodation. Given Muscat’s affordable rental market (OMR 150–350 for a studio or one-bedroom apartment), this can still represent good value.

Sustainable Cuisine: Oman’s Culinary Differentiator

Oman’s positioning as the GCC’s eco-tourism destination creates a unique value proposition for chefs with sustainable cooking expertise. Properties like Six Senses Zighy Bay operate their own organic gardens where chefs harvest herbs, vegetables, and fruits used directly in restaurant dishes. Anantara Al Baleed in Salalah sources local frankincense, coconuts, and tropical produce from the Dhofar region. The sustainable luxury tourism model means chefs at these properties develop skills in local ingredient sourcing, waste reduction, composting, and farm-to-table dining that are increasingly valued across the global hospitality industry.

Oman’s fishing industry provides access to exceptional local seafood—kingfish, hammour, lobster, shrimp, and seasonal catches from the Gulf of Oman and Arabian Sea. Chefs who can showcase Omani seafood with contemporary techniques and refined presentation create dining experiences that differentiate their properties from competitors elsewhere in the GCC. The Sultanate’s agricultural traditions, including date cultivation, rose water production, and honey harvesting, offer additional local ingredients that inspire creative menu development.

Accommodation and Living Benefits

Staff accommodation is standard for hotel and resort-employed chefs across Oman. Resort properties in remote locations (Musandam, Al Jabal Al Akhdar, Wahiba Sands) provide on-site staff accommodation with recreation facilities, as off-site options are limited. These staff villages often include communal recreation areas, gyms, and dining facilities that create a social community for employees living in isolated settings.

Muscat-based hotel properties provide shared staff accommodation in areas like Al Ghubrah, Ruwi, or Bausher. Senior chefs receive private rooms or studio apartments. Executive Chefs at premium properties receive separate furnished apartments or housing allowances of OMR 200–400 per month.

For chefs arranging their own accommodation, Muscat offers very affordable rental rates compared to Dubai, Doha, or even Manama. A studio apartment in a decent Muscat neighbourhood runs OMR 120–250 per month, and shared accommodation can be found for OMR 60–120 per person.

Complimentary meals during shifts are universal across hotel and resort kitchens, saving chefs OMR 50–80 per month. Resort properties that are remote from urban centres typically provide all three daily meals for staff, even on days off.

Tax-Free Advantage

Oman has zero personal income tax. The Sultanate levies a 5% Value Added Tax on goods and services, introduced in 2021, but this applies only to consumer purchases, not employment income. A Sous Chef earning OMR 550 per month takes home the full amount with no deductions.

End-of-service benefits in Oman follow the country’s Labour Law, which provides for a gratuity of 15 days of basic salary per year for the first three years and one month of salary per year thereafter. A Sous Chef earning OMR 550 who completes five years of service receives approximately OMR 1,925 as a gratuity payment. Oman has also implemented a new social protection law that improves worker benefits and mobility between employers.

Benefits Package

Medical Insurance: Mandatory employer-provided health insurance. International hotel groups offer comprehensive plans. Oman’s healthcare system is well-regarded, with quality hospitals in Muscat.

Annual Leave and Flights: 30 days of annual leave plus Oman’s public holidays (approximately 9–12 days per year). Annual return flights to home country are standard. Resort employees in remote locations often receive additional mid-contract leave entitlements to prevent fatigue and isolation.

Transport: Resort properties provide staff transport to and from nearby towns for shopping and personal errands. Muscat hotel operators provide shuttle services or transport allowances.

Career Growth in Oman

Oman’s hospitality market offers a distinctive career trajectory that emphasises depth over speed. Chefs at luxury resort properties develop specialised skills—sustainable cooking, local ingredient sourcing, wellness-oriented cuisine, and remote property management—that are highly valued globally. A chef who spends three to five years at Six Senses Zighy Bay or Anantara Al Jabal Al Akhdar develops a culinary profile that stands out on any international resume.

Oman Tourism Strategy’s 2040 targets include significant new resort developments along the Batinah coast, in the Sharqiyah region, and in Musandam, creating future leadership positions for experienced chefs. The upcoming Yiti integrated tourism complex near Muscat and expansion of Salalah’s hospitality infrastructure will add further opportunities.

Omanisation (the Sultanate’s nationalisation programme) is gradually expanding to hospitality, creating demand for experienced expatriate chefs who can mentor Omani culinary trainees. Chefs who embrace this training role add job security and professional development credentials to their portfolio.

Cost of Living and Savings Potential

Oman offers the best cost-of-living-to-quality-of-life ratio in the GCC for culinary professionals. For chefs with employer-provided accommodation and meals at resort or hotel properties, monthly personal expenses run OMR 30–80 (transport, phone, personal items). A Chef de Partie earning OMR 350 per month with housing and meals can save OMR 270–320 monthly. A Sous Chef earning OMR 550 can save OMR 470–520 monthly—savings rates approaching 85–95% of salary for those in staff housing.

Even chefs paying their own rent in Muscat benefit from Oman’s affordable lifestyle. Fuel is subsidised, groceries are reasonably priced, and entertainment options (beaches, mountains, wadis) are largely free. A Sous Chef earning OMR 550 paying OMR 200 in rent and OMR 120 in personal expenses can still save OMR 230 monthly—over 40% of salary.

Salary Negotiation Tips for Oman

• Emphasise sustainable cooking skills. Oman’s eco-tourism positioning means chefs with zero-waste, farm-to-table, and local sourcing expertise are particularly valued at resort properties. Highlight any sustainability-focused culinary experience.
• Negotiate remote-location perks. If the role is at a remote resort (Musandam, Al Jabal Al Akhdar), negotiate recreational facility access, regular transport to urban areas, internet connectivity in staff housing, and mid-contract additional leave to prevent burnout.
• Highlight local ingredient expertise. If you have experience working with Middle Eastern or Indian Ocean ingredients, emphasise this. Omani employers value chefs who can creatively use local seafood, dates, rose water, frankincense, and other Omani products.
• Request training and development. Luxury resort operators in Oman invest in staff development. Negotiate access to culinary workshops, farm visits, and cross-training opportunities that enhance your long-term career value.
• Value the lifestyle. Oman offers arguably the best quality of life in the GCC: stunning natural beauty, a genuinely welcoming local population, low crime, minimal traffic (outside Muscat rush hours), and weekend adventure opportunities from mountain hiking to scuba diving. This lifestyle value is part of your total compensation.

Oman Resort Chef Salary Database

Access detailed salary benchmarks for chefs at Oman’s leading resort and hotel properties: Six Senses Zighy Bay, Anantara Al Jabal Al Akhdar, Anantara Al Baleed, Shangri-La Barr Al Jissah, Al Bustan Palace (Ritz-Carlton), Kempinski Muscat, and Alila Jabal Akhdar. Includes staff accommodation comparisons for remote resort locations, recreation facility access, and lifestyle ratings by property. Plus: Muscat standalone restaurant salary data and emerging tourism project chef opportunities.