Chef de Cuisine - Jou Jou Brasserie

• Oversee all culinary operations for lunch and dinner services, ensuring consistency, flavor excellence, and presentation standards
• Develop and execute menus inspired by Mediterranean cuisine, with strong emphasis on Italian, Greek, and French flavors
• Maintain a strong presence in the kitchen, ensuring smooth service and timely execution
• Support staff development through coaching, skills-building, and succession planning
• Manage daily kitchen operations, food production, cost controls, and inventory
• Serve as the public face of the restaurant, participating in media appearances, photoshoots, and social media content
• Engage with guests during service, building rapport, gathering feedback, and elevating the dining experience
• Work with management on budgeting, forecasting, and identifying cost-saving initiatives
• Monitor food quality, portion control, and waste management
• Support revenue growth strategies through menu engineering and guest-driven innovation

• Minimum 2+ years as a Chef de Cuisine in a reputable Mediterranean or Brasserie-style restaurant
• Strong knowledge of Mediterranean culinary traditions: Italian, Greek, and French
• Previous experience in standalone restaurants
• Middle East experience is a plus but not mandatory
• Exceptional leadership, communication, and interpersonal skills
• Outgoing, engaging, and comfortable with public-facing activities and social media
• Passionate about guest interaction, storytelling, and representing the brand

Middle East experience

• Work Authorization
• Competitive tax-free salary and service charge
• Annual Incentive Plan
• Live out allowance
• Medical and life insurance
• Paid annual leave
• Paid home leave ticket
• End of service gratuity
• Learning & Development Programs
• Career opportunities and international transfer