About the job
Working in collaboration with the Executive Sous Chef, you will play a vital role in menu development, supervision of kitchen operations, and ensuring strict adherence to food safety and quality standards. The ideal candidate should possess extensive knowledge and mastery of French and Western culinary techniques, along with a deep appreciation for the nuances of Arabic cuisine.
- Minimum of 2 years of experience as a Chef de Cuisine in a luxury hotel or high-end restaurant setting.
- Strong expertise and demonstrated experience in French/Western kitchens, with a deep understanding of culinary techniques and flavor profiles.
- Knowledge and experience in Arabic cuisine, incorporating local flavors and ingredients into menu offerings.
- Proven ability to deliver exceptional guest experiences and uphold high levels of guest satisfaction.
- Excellent leadership and management skills, with the ability to inspire and motivate a team.
- Strong organizational and time management abilities, with the capacity to handle multiple tasks and priorities in a fast-paced environment.
- Knowledge of food safety and sanitation regulations, ensuring compliance and maintaining a safe working environment.
- Creative mindset and passion for culinary innovation, with the ability to develop unique and visually appealing dishes.
- A culinary degree or relevant certification is required.