Specialty Chef (Arabic Cuisine)

Role overview

Kitchen and team operations

• Manage the assigned kitchen according to its established concept and ensure standards and procedures are followed.
• Assign responsibilities, check staff performance, and provide hands-on leadership, especially during busy periods.
• Schedule flexibly around business patterns and work with Human Resources to establish a pool of qualified part-time employees.
• Manage par stocks, equipment and supplies, including requisitioning, storage, careful use, and monthly inventory checks.
• Conduct daily pre-shift briefings on preparation, service, and menus, and coordinate operations and quality control with Food and Beverage.

Food, guests, and safety

• Develop menus, buffets, specials, and signature dishes for the target market and restaurant concept; use local and seasonal products where possible.
• Maintain food quality, consistency, presentation, and flavor, and respond courteously to guest requests and complaints.
• Follow UAE laws, health, safety, environmental, emergency, and company procedures; report safety concerns and HACCP issues.
• Keep front- and back-of-house areas clean and organized and coordinate cleaning schedules with stewards and chefs.
• Support department objectives and represent the company professionally to guests, colleagues, and stakeholders.

Essential qualifications

• Specialization in Arabic cuisine within an outlet section.
• One to two years in the same role, or four years of experience in a five-star hotel or similar establishment.
• Good written and verbal English, leadership, problem-solving, and attention-to-detail skills.

Desirable qualifications

• Professional kitchen apprenticeship or chef training course and experience in quality establishments.
• Three to four years of experience as a Specialty Chef.
• Ability to develop good working relationships with colleagues and management; additional language skills are desirable.