Chef

Description:

Job Purpose:
Lead and oversee full kitchen operations to deliver an exceptional, high-quality Arabic culinary experience across breakfast, all-day dining, and room service. The role focuses on effective cost and inventory control while upholding the highest food safety and hygiene standards.
Key Responsibilities:
* Manage daily kitchen operations and lead a culinary team of 3–5 staff members
* Develop and update Arabic cuisine menus, setting prices in line with target food costs and profit margins
* Maintain consistent high quality in taste, presentation, and service delivery under various operating conditions
* Monitor and control Food Cost and actively drive kitchen Waste Control
* Oversee inventory levels, routine purchasing, and strictly enforce food safety and hygiene standards

Qualifications & Requirements:
* Minimum of 5 years of commercial kitchen experience (hotel background preferred)
* Proven expertise in Arabic cuisine and managing daily operations serving 100–200 meals
* Hands-on experience in managing breakfast operations and room service
* Strong proficiency in Food Cost management and Inventory Control
* Professional fluency in both Arabic and English
* Valid food handler / health certificate