International Head Chef

The Head Chef of Arabic Cuisine will lead the culinary operations for all Arabic food outlets, developing authentic, modern, and high-quality Arabic dishes. This role combines deep heritage knowledge of Middle Eastern cuisine with leadership, creativity, and operational excellence. The Head Chef will ensure menu innovation, consistent food quality, cost control, team training, and adherence to international hygiene standards.

Key Responsibilities

Culinary Leadership & Operations

• Lead the daily kitchen operations for Arabic cuisine sections across multiple outlets.
• Ensure consistent preparation and presentation of high-quality dishes that reflect authentic Arabic culinary traditions.
• Oversee recipe development, tasting panels, and continuous menu refinement.
• Maintain standards of portioning, plating, and flavor profiles according to brand guidelines.

Menu Development

• Design and execute traditional and contemporary Arabic menus, including Levantine, Khaleeji, North African, and GCC specialties.
• Develop seasonal menus, banquet menus, and special event concepts.
• Incorporate regional ingredients and modern techniques while preserving cultural authenticity.

Team Management

• Recruit, train, and mentor culinary staff specializing in Arabic cuisine.
• Create a positive kitchen culture focused on teamwork, respect, and professional growth.
• Conduct performance evaluations and ensure continuous skill development.

Quality, Hygiene & Compliance

• Ensure kitchen operations comply with HACCP, ISO, or international food safety standards.
• Conduct regular inspections of kitchen equipment, storage, and food handling processes.
• Maintain high standards of cleanliness and sanitation at all times.

Financial & Operational Control

• Manage kitchen budgets, food costs, and labor costs.
• Develop cost-effective menus and optimize ingredient usage to reduce waste.
• Collaborate with procurement to ensure quality sourcing of Arabic spices, meats, produce, and specialty ingredients.

Guest Experience & Brand Representation

• Engage with guests during events, tastings, and VIP functions.
• Act as an ambassador for the brand's culinary identity.
• Participate in media features, culinary festivals, and chef collaborations when required.

Desired Candidate Profile

Qualifications & Experience

Experience

• Minimum 812 years of culinary experience, with at least 5 years in a leadership role as Head Chef or Senior Sous Chef.
• Proven international experience in luxury hotels, fine-dining restaurants, or large-scale catering.

Skills & Competencies

• Mastery of Arabic cuisines: Levantine, Gulf, Egyptian, Moroccan, and North African.
• Strong leadership, communication, and team-building skills.
• Expertise in menu creation, flavor balance, and ingredient sourcing.
• Ability to work in fast-paced, multicultural environments.
• Strong budgeting, scheduling, and cost-control abilities.

Personal Attributes

• Passionate about Arabic culinary heritage.
• Creative and open to innovation while respecting tradition.
• High integrity, professionalism, and adaptability.
• Strong organizational and multitasking capabilities.

Key Performance Indicators (KPIs)

• Food quality and guest satisfaction ratings.
• Food cost percentage and waste reduction.
• Staff retention and training success.
• Menu performance and revenue growth.
• Compliance with hygiene and safety standards.