Sous Chef - Arabic voco

We are seeking a highly skilled and passionate Sous Chef Arabic Cuisine to join our culinary team. In this role, you will be responsible for overseeing the preparation and presentation of authentic Arabic dishes, ensuring quality, consistency, and adherence to traditional flavors. You will supervise kitchen operations, lead a team of chefs, and contribute to menu development and training, while maintaining high standards of hygiene and food safety.

YOUR DAY-TO-DAY:

• Oversee and manage the Arabic kitchen section, ensuring preparation and presentation of dishes meet established standards.
• Prepare traditional and contemporary Arabic dishes including hot and cold mezze, grills, stews, rice dishes, and sweets.
• Supervise, train, and mentor chefs and kitchen staff within the Arabic section.
• Ensure proper mise-en-place, stock rotation, portion control, and food quality during all stages of preparation and service.
• Develop new Arabic menu items and contribute to menu planning and seasonal promotions.
• Maintain cleanliness, hygiene, and food safety standards (HACCP or equivalent) across the Arabic kitchen section.
• Coordinate with other culinary departments to ensure smooth kitchen operations during busy service periods, events, or banquets.
• Monitor food cost and control waste while maintaining high food quality.
• Communicate effectively with team members and management, ensuring smooth kitchen workflow and positive team dynamics.
• Assist the Executive Sous Chef in administrative tasks such as scheduling, ordering, and inventory control as needed.

WHAT WE NEED FROM YOU:

• Diploma or degree in Culinary Arts from a recognized institution.
• Minimum 4 6 years of experience in a professional kitchen, with at least 2 years in a leadership role focusing on Arabic cuisine.
• Deep knowledge of traditional Arabic cooking techniques, ingredients, and regional flavors (Levantine, Gulf, North African, etc.).
• Strong leadership and organizational skills.
• Good understanding of food costing, kitchen management, and menu engineering.
• Proficient in kitchen safety and sanitation standards.
• Ability to work under pressure and manage large-scale production during peak periods.
• Fluent in English; Arabic language skills are an advantage.