Chef

Role overview

Kitchen responsibilities

• Prepare cold Arabic and Middle Eastern mezze according to established recipes and quality standards; prepare daily mise en place and ensure ingredients are fresh before service.
• Maintain consistent taste, texture, quality, portion size, and presentation; prepare cold mezze platters and buffet displays.
• Handle, store, chill, and temperature-control cold food items properly; maintain the freshness and quality of ingredients.
• Follow standardized recipes and portion specifications, UAE food safety requirements, hygiene, cleanliness, and sanitation practices.
• Follow FIFO procedures, minimize food waste, monitor ingredient quality, and report damaged, spoiled, or low-stock items.
• Maintain a clean, organized, hygienic workstation and coordinate with kitchen colleagues during service.
• Assist with stock checks, inventory control, daily requisitions, buffet preparation, catering events, and special functions when required.

Requirements

• Two to three years of relevant experience as a Cold Mezza Chef, Arabic Chef, Garde Manger, or in a similar position.
• Strong knowledge of Arabic, Lebanese, Middle Eastern, and Mediterranean cold cuisine, including traditional mezze, salads, dips, and cold appetizers.
• Good understanding of food presentation, portion control, buffet preparation, food storage, and cold-chain temperature control.
• Good knowledge of food hygiene, sanitation, and HACCP principles.
• Ability to work efficiently in a busy professional kitchen; strong attention to detail and presentation; good teamwork and communication skills.
• Culinary qualification or formal kitchen training is an advantage; previous UAE/GCC experience is preferred.
• Experience in hotels, restaurants, catering companies, or high-volume kitchens is an advantage.

Workplace

• Work location is in person at the restaurant kitchen.

Role details