Chef de Partie

Arabic Cuisine (Arabic Speaker)

Job Responsibilities

• Prepare authentic Arabic and Middle Eastern dishes with a focus on healthy, balanced, and wellness-oriented cuisine.
• Prepare traditional Arabic specialties, including mezze, grilled meats, Arabic rice dishes, soups, salads, and regional dishes.
• Develop and prepare nutritious meals using fresh, seasonal, and high-quality ingredients.
• Apply healthy cooking techniques, including grilling, steaming, baking, and reducing excess oil, salt, and sugar where appropriate.
• Accommodate guests' dietary requirements, allergies, and wellness meal plans in coordination with the culinary and wellness teams.
• Manage the assigned Arabic kitchen section and ensure smooth daily operations.
• Maintain consistent food quality, portion control, nutritional balance, and attractive presentation.
• Prepare daily mise en place and ensure timely food service in accordance with resort standards.
• Supervise and guide Commis Chefs and kitchen assistants in food preparation, cooking techniques, and hygiene practices.
• Coordinate with the Head Chef and Sous Chef to develop healthy Arabic menus and seasonal wellness dining options.
• Maintain food safety, HACCP standards, personal hygiene, and kitchen cleanliness.
• Monitor stock levels, ensure proper food storage and FIFO rotation, and minimize food waste.
• Control food costs and ensure the efficient use of ingredients without compromising quality.
• Communicate effectively in Arabic with guests and colleagues to understand preferences and special dietary requests.
• Work closely with the culinary and wellness teams to provide a high-quality dining experience that supports the resort's wellness philosophy.

Key Skills and Competencies

• Strong knowledge of Arabic and Middle Eastern cuisine.
• Arabic communication skills.
• Knowledge of healthy cooking methods and wellness-oriented menus.
• Understanding of food allergies and special dietary requirements.
• Leadership, teamwork, and kitchen organization.
• Knowledge of HACCP, food cost control, and inventory management.

Work Location: In person