Arabic Chef (225-919)

An Arabic Chef is responsible for preparing and cooking a variety of traditional and contemporary Arabic cuisine dishes, ensuring the highest quality in taste and presentation. This role goes beyond merely following recipes and involves having an intrinsic understanding of spices, ingredients, and cooking techniques that are distinctive to Arabic culinary traditions. The Arabic Chef should be able to innovate while respecting centuries-old customs, creating an authentic dining experience that can transport diners to the Middle East with every bite. In addition to culinary skills, an Arabic Chef needs to coordinate kitchen staff, maintain inventory, ensure quality control, and adhere to health and safety standards. This position is crucial in any restaurant or catering service looking to provide an exceptional Arabic culinary experience.

Responsibilities

• Prepare and cook traditional and contemporary Arabic cuisine to high standards.
• Create innovative dishes while maintaining authenticity in ingredients and techniques.
• Manage kitchen staff efficiently to ensure smooth kitchen operations daily.
• Ensure all dishes are prepared in a timely manner during service hours.
• Maintain a clean, hygienic, and organized kitchen environment consistently.
• Control food costs by minimizing waste and optimizing ingredient usage.
• Develop and update menus seasonally to incorporate fresh, local ingredients.
• Train new staff in Arabic cooking techniques and safety practices.
• Work closely with management to plan menus for banquets or special events.
• Ensure compliance with health, safety, and sanitation regulations at all times.
• Order supplies and manage inventory to prevent shortages or overstocking.
• Monitor food quality and presentation standards before dishes leave the kitchen.

Requirements

• Proven experience as a professional chef specializing in Arabic cuisine.
• In-depth knowledge of Arabic culinary traditions, spices, and ingredients.
• Strong leadership skills with the ability to manage and train kitchen staff.
• Excellent organizational skills to manage multiple tasks effectively.
• Ability to create innovative dishes that maintain cultural authenticity.
• Strong communication skills to interact with staff and management teams.
• Prior experience in menu development, inventory management, and cost control.