Chef de Cuisine (Arabic) BANYAN TREE

Key responsibilities

• Kitchen management: Oversees all daily kitchen operations to ensure a smooth and efficient workflow.
• Staff supervision: Hires, trains, schedules, and manages kitchen staff, including chefs, cooks, and other personnel.
• Menu planning: Designs and updates menus, creates new recipes, and develops dishes based on seasonal ingredients and customer preferences.
• Quality control: Enforces high standards for food quality, presentation, and consistency in every dish served.
• Cost control : Manages food costs, minimizes waste, and assists with kitchen budgeting and financial planning.
• Inventory and purchasing: Monitors inventory levels, orders supplies, and negotiates with vendors to ensure a consistent supply of quality ingredients.
• Health and safety: Enforces strict hygiene and sanitation standards and implements safety protocols to comply with health regulations.
• Collaboration: Works with the executive chef, restaurant manager, and front-of-house staff to align culinary goals with overall business objectives.
• Guest interaction: May interact with guests during special events, address customer feedback, and answer questions about the menu.

Qualifications

Education and certifications

• Culinary degree: A degree from a culinary school or a similar program is highly recommended, though significant professional experience can sometimes substitute.
• Food safety certification: A certification like ServSafe is often required or highly desirable.
• Specialized training: Advanced training in specific cuisines or management certifications can be beneficial.

Experience

• Years of experience: A minimum of 3-5 years of experience in a professional kitchen is typical, with many positions preferring 5 or more years.
• Supervisory experience: Experience in a leadership role, such as a Sous Chef or station supervisor, is often a prerequisite.

Skills and knowledge

• Culinary expertise: Deep knowledge of cooking techniques, menu development, and food presentation is essential.
• Leadership and management: Strong abilities in leading, motivating, and managing a kitchen team are crucial.
• Kitchen management: Proficiency in inventory control, food costing, and staff scheduling is required.
• Sanitation and safety: A thorough understanding of health, safety, and sanitation regulations is mandatory.
• Other skills: The role also requires creativity, problem-solving abilities, and strong communication skills.