Arabic Cuisine - Specialty Chef

Overview

Key Responsibilities

• Menu development:
• Plan and develop seasonal menus rooted in Arabic culinary traditions (Levantine, Gulf, Maghrebi and other regional styles), accommodating dietary preferences and bespoke requests.
• Food preparation & cooking:
• Prepare, cook and plate starters, mains, mezze, breads, desserts and accompaniments to professional standards, ensuring consistency, flavour balance and visual appeal.
• Ingredient sourcing:
• Identify, procure and maintain high-quality ingredients and specialty items, build relationships with suppliers and manage deliveries to ensure freshness and authenticity.
• Service delivery:
• Coordinate with household staff to deliver meals in a variety of settings (formal dining, casual family meals, private events), and assist with service when required.
• Event catering support:
• Plan and execute private dinners, receptions and small events including menu scaling, timing, plating, and liaising with external suppliers or catering teams as needed.
• Food safety & hygiene:
• Maintain impeccable kitchen hygiene, follow HACCP and food safety procedures, manage stock rotation, temperature control and cleaning schedules.
• Inventory & cost control:
• Maintain kitchen inventories, manage provisions, monitor food costs, record usage and assist with ordering to budgetary guidelines.
• Kitchen management:
• Supervise junior kitchen staff or contractors when present, delegate tasks, train on recipes and standards, and ensure an organised, efficient working environment.
• Presentation & standards:
• Ensure high standards of plating, garnishing and food presentation consistent with the household’s expectations and guest requirements.
• Flexibility & discretion:
• Provide flexible working hours to accommodate household needs, travel occasionally with the employer when required, and maintain confidentiality and professionalism at all times.