Duties:

• Assist the Head Chef in overseeing daily kitchen operations, with a focus on Arabic cuisine.
• Lead the preparation and execution of authentic and contemporary Arabic dishes, ensuring consistency, quality, and presentation standards.
• Supervise and mentor the kitchen team, providing guidance and training to junior chefs.
• Contribute to menu development, incorporating seasonal and premium ingredients with creativity and authenticity.
• Oversee inventory, ordering, and cost control, ensuring efficiency while minimizing waste.
• Maintain strict hygiene, sanitation, and food safety protocols in line with international standards.
• Step in for the Head Chef during their absence, ensuring seamless kitchen management and service delivery.
• Collaborate with household staff or service teams to deliver bespoke menus for private dining and exclusive events.

Experience:

• Total kitchen experience: 6–8 years, with at least 3 years in Arabic cuisine.
• Previous experience as a Junior Sous Chef or Sous Chef in fine dining, luxury hotels, or private estates.
• Proven expertise in a wide range of Arabic culinary traditions (e.g., Levantine, Gulf, North African), balancing authenticity with refinement.
• Demonstrated success in managing teams and coordinating service for high-end or high-volume environments.
• Experience in menu development, ingredient sourcing, and maintaining cost efficiency.

Qualifications:

• Culinary degree or formal certification, ideally with specialization in Arabic or Middle Eastern cuisine.
• Strong technical skills in traditional Arabic cooking methods, flavors, and presentation.
• Excellent leadership, communication, and organizational abilities.
• Creativity and passion for developing bespoke, high-standard menus.
• Ability to maintain composure and consistency under pressure.
• Comprehensive knowledge of food safety, hygiene, and health regulations.
• Proficiency in English, both spoken and written.