Chef de Cuisine (Arabic)

Key responsibilities

• Kitchen management: Oversees all daily kitchen operations to ensure a smooth and efficient workflow.
• Staff supervision: Hires trains schedules and manages kitchen staff including chefs cooks and other personnel.
• Menu planning: Designs and updates menus creates new recipes and develops dishes based on seasonal ingredients and customer preferences.
• Quality control: Enforces high standards for food quality presentation and consistency in every dish served.
• Cost control: Manages food costs minimizes waste and assists with kitchen budgeting and financial planning.
• Inventory and purchasing: Monitors inventory levels orders supplies and negotiates with vendors to ensure a consistent supply of quality ingredients.
• Health and safety: Enforces strict hygiene and sanitation standards and implements safety protocols to comply with health regulations.
• Collaboration: Works with the executive chef restaurant manager and front-of-house staff to align culinary goals with overall business objectives.
• Guest interaction: May interact with guests during special events address customer feedback and answer questions about the menu. 

Qualifications :

Education and certifications

• Culinary degree: A degree from a culinary school or a similar program is highly recommended though significant professional experience can sometimes substitute.
• Food safety certification: A certification like ServSafe is often required or highly desirable.
• Specialized training: Advanced training in specific cuisines or management certifications can be beneficial. 

Experience

• Years of experience: A minimum of 3-5 years of experience in a professional kitchen is typical with many positions preferring 5 or more years.
• Supervisory experience: Experience in a leadership role such as a Sous Chef or station supervisor is often a prerequisite. 

Skills and knowledge

• Culinary expertise: Deep knowledge of cooking techniques menu development and food presentation is essential.
• Leadership and management: Strong abilities in leading motivating and managing a kitchen team are crucial.
• Kitchen management: Proficiency in inventory control food costing and staff scheduling is required.
• Sanitation and safety: A thorough understanding of health safety and sanitation regulations is mandatory.
• Other skills: The role also requires creativity problem-solving abilities and strong communication skills. 

Remote Work :

No

Employment Type :

Full-time