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Any Nationality
Gender
Any
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Lead and manage the entire kitchen operation, ensuring high standards of food quality, presentation, and consistency.
Design and update menus based on seasonal availability, customer preferences, and market trends.
Supervise, train, and mentor kitchen staff, fostering a productive and professional work environment.
Ensure compliance with food safety and hygiene regulations (HACCP standards).
Control food costs, manage inventory, and minimize waste to meet budget targets.
Oversee procurement of ingredients and maintain relationships with suppliers.
Coordinate with restaurant management to plan special events, promotions, and new offerings.
Monitor kitchen equipment and ensure proper maintenance and safety procedures.
Maintain cleanliness and organization of the kitchen at all times.
Handle customer feedback related to food quality and make necessary improvements
Desired Candidate Profile
Minimum 3–5 years of culinary experience, with at least 1 year in a supervisory or Sous Chef role.
Hands-on experience in both Arabic and international cuisines is mandatory.
Ability to prepare a wide range of dishes including grills, mezze, main courses, and international favorites.
Basic leadership skills with the ability to supervise kitchen staff and manage daily operations.
Good understanding of food safety standards and hygiene practices (HACCP knowledge preferred).
Basic knowledge of food cost control, portioning, and inventory management.
Creative approach to menu planning, combining Arabic and international flavors.
Ability to work efficiently in a fast-paced environment and handle pressure.
Good communication and teamwork skills.
GCC experience is an advantage but not mandatory.
Employment Type
- Full Time
Department / Functional Area
Keywords
- Lead Chef
- Culinary Leadership
- Master Chef
- Chef De Cuisine
- Menu Development
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