Chef

Responsibilities

• Oversee all kitchen operations to ensure high-quality food production and service standards.
• Plan, develop, and update menus based on seasonal ingredients, customer preferences, and business objectives.
• Supervise, train, and evaluate kitchen staff to maintain high performance and food quality.
• Ensure food preparation complies with hygiene, sanitation, and food safety regulations.
• Monitor food costs, inventory, purchasing, and waste control to maximize profitability.
• Coordinate with the Food & Beverage team to deliver excellent guest dining experiences.
• Maintain consistency in food presentation, portion control, and taste across all menu items.
• Inspect kitchen equipment and ensure proper maintenance and cleanliness.
• Manage kitchen scheduling and manpower planning to support operational needs.
• Handle guest feedback related to food quality and implement continuous improvements.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 5 years of experience in a professional kitchen, with at least 2–3 years as an Executive Chef or Sous Chef in 5 or 4 stars hotel
• Familiar with Middle Eastern cuisine, with hands-on experience in preparing authentic regional dishes.
• Strong knowledge of international and local cuisines.
• Good understanding of food safety, HACCP, and sanitation standards.
• Strong cost control, inventory management, and menu planning skills.
• Excellent leadership and team management skills.
• Ability to work under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Professional and positive attitude.