Chef de Cuisine

• Develop and implement innovative menus that showcase local and international cuisines, ensuring creativity and commercial viability
• Lead and manage the kitchen team, fostering a positive and high-performing environment
• Oversee food preparation, production, and menu execution to ensure high-quality and safe cuisine
• Collaborate with the Food & Beverage management to maintain consistent quality and service standards
• Analyze and manage food costs, inventory, purchasing, and resource allocation efficiently
• Ensure compliance with health, safety, and HACCP standards
• Monitor food standards, portion control, presentation, and guest satisfaction
• Participate in management meetings to review progress and support annual business planning
• Recruit, train, mentor, and evaluate culinary team members
• Promote positive guest interactions and deliver professional service standards
• Stay updated on culinary trends and incorporate them into menu offerings

• Minimum of 3-5 years of experience in the hospitality industry, with proven experience in a senior kitchen leadership role
• Strong culinary expertise with a track record of delivering high-quality, innovative cuisine
• Proficiency in various cuisines, particularly Middle Eastern and international
• In-depth knowledge of food safety legislation and industry best practices
• Excellent leadership skills with the ability to motivate and develop a diverse team
• Strong organizational and communication skills
• Demonstrated ability to manage costs, resources, and budgets effectively
• Creative flair with adaptability to changing trends and customer preferences
• Solid business acumen and understanding of operational profitability
• Fluency in English
• Ability to work in a fast-paced environment and handle high-pressure situations

Knowledge of Arabic is a plus