Arabic Chef (225-614)

As an Arabic Chef, you will be at the heart of delivering authentic Middle Eastern cuisine that captivate the taste buds of our guests. Your expertise in traditional and contemporary Arabic cooking techniques will be essential in crafting delicious dishes that showcase the rich flavors and textures characteristic of the region. You are expected to maintain the highest standards of food quality and presentation, utilizing fresh, locally sourced ingredients whenever possible. Your role will also involve staying updated with culinary trends and potentially introducing innovative dishes to keep the menu dynamic and appealing. By inspiring and leading the kitchen team, you will ensure that each dish not only meets but exceeds guests' expectations, reinforcing the restaurant's reputation for excellence in Arabic cuisine.

Responsibilities

• Prepare and cook traditional Arabic dishes using authentic techniques and recipes.
• Develop and test new recipes to expand and enhance the current menu offerings.
• Ensure all food preparation follows health and safety standards and regulations.
• Supervise kitchen staff to ensure dishes are prepared to the highest quality.
• Manage inventory and order supplies to maintain adequate stock levels efficiently.
• Oversee the presentation and garnishment of dishes to meet aesthetic standards.
• Conduct regular kitchen inspections to uphold cleanliness and organization.
• Collaborate with the restaurant manager to create seasonal menus that attract customers.
• Train and mentor junior chefs in Arabic cuisine techniques and best practices.
• Monitor and control kitchen operational costs to maximize profitability margins.
• Address and resolve any kitchen-related issues promptly to maintain workflow.
• Engage in customer feedback to continually improve food items and dining experience.

Requirements

• Proven experience as an Arabic Chef in a reputable restaurant setting.
• Comprehensive knowledge of Arabic cuisine, ingredients, and related cooking methods.
• Strong leadership and management skills to effectively run the kitchen operations.
• Ability to work under pressure while maintaining attention to detail and quality.
• Excellent communication skills and the ability to work collaboratively with a team.
• Formal culinary training or certification is preferred for this role.
• Flexibility to work evenings, weekends, and holidays as per restaurant requirements.