Chef de Cuisine

The Chef de Cuisine is responsible for managing the daily operations of the kitchen, maintaining food quality standards, supervising kitchen staff, and ensuring compliance with food safety regulations. The role involves menu planning, inventory management, cost control, staff development, and collaboration with other departments to achieve operational excellence and guest satisfaction.
Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
Minimum 5 years of culinary experience, including at least 2 years in a supervisory or leadership role.
Strong knowledge of international cuisine, food preparation techniques, and kitchen operations.
Excellent leadership, communication, and team management skills.
Solid understanding of food safety and hygiene standards (HACCP preferred).
Experience in menu development, food costing, and inventory control.
Ability to work under pressure in a fast-paced environment.
Proficiency in Microsoft Office and restaurant management systems is an advantage.
Strong organizational and problem-solving skills.
Fluency in English; Arabic is an added advantage.
Manage and supervise all kitchen operations and culinary staff.
Ensure the consistent preparation and presentation of high-quality food.
Develop and update menus in collaboration with the Executive Chef and management.
Monitor food quality, portion control, and kitchen productivity.
Ensure compliance with food safety, sanitation, and HACCP standards.
Control food costs, monitor inventory levels, and minimize waste.
Train, mentor, and evaluate kitchen team members.
Schedule staff shifts and manage labor costs effectively.
Coordinate with purchasing and receiving teams for ingredient procurement.
Handle guest feedback related to food quality and implement improvements.
Maintain a clean, organized, and safe kitchen environment.
Ensure all kitchen equipment is properly maintained and operational.

Work arrangement
No