About the job Qualifications Job Description (Summary) Minimum 2 years of experience as Chef de Partie in a hotel or large restaurant, preferably within Arabic / Middle Eastern cuisine Qualification in Kitchen Production or Culinary Management is an advantage Strong knowledge of Arabic cuisine techniques, kitchen hygiene, and health & safety standards Basic computer skills (MS Office, recipe systems preferred) Key Responsibilities Operations & Culinary Excellence Ensure consistent quality and presentation of Arabic cuisine dishes in line with brand standards Oversee daily food preparation, portioning, and kitchen operations Manage ordering, stock control, and cost management while minimizing wastage Coordinate mise-en-place and production for all Arabic cuisine outlets and satellite kitchens Maintain strict food safety, hygiene, and sanitation standards Support menu development and introduce innovative Arabic dishes Guest Experience & Service Ensure high levels of guest satisfaction through excellent product quality Handle guest feedback and operational concerns professionally Maintain strong working relationships with internal teams Leadership & Team Development Supervise, train, and motivate kitchen colleagues Ensure grooming, discipline, punctuality, and performance standards Support training programs and performance development reviews Administration & Compliance Ensure compliance with hotel policies, safety regulations, and operational procedures Participate in meetings, training sessions, and continuous improvement initiatives Perform additional operational duties as assigned by management
