Chef De Cuisine

Job description

Supervise the assigned kitchen department to maintain standards and achieve maximum guest satisfaction. Increase sales, meet food cost budget targets, and stay within general kitchen expenses. Drive the creative direction of the menu, delivering modern Levantine dishes while respecting tradition. Ensure highest quality in taste, temperature, presentation, and cleanliness. Coordinate restaurant, banquet, and food production activities and supervise chefs and staff. Monitor portion control, waste reduction, and storage procedures; review daily food cost analysis. Oversee purchasing, receiving, and inventory management in coordination with receiving departments. Conduct staff training, menu implementation sessions, and daily briefings; manage staff appraisals. Ensure compliance with HACCP guidelines, fire safety, emergency procedures, and hotel regulations. Collaborate with the Executive Chef on business strategy, menu planning, promotions, and equipment recommendations. Build guest loyalty through consistent quality and professional relationship management. Stay aware of industry trends and improve product and service standards

Requirements

• Proficient in Excel
• sales experience
• effective communication
• compliance with HACCP guidelines
• minimum 6 years culinary experience in an international 5‑star hotel or resort
• deep knowledge of Arabic and Levantine cuisine
• completed internationally recognized apprenticeship, culinary school or certified program
• culinary certificate or diploma advantageous
• thorough understanding of traditional Arabic and Levantine fundamentals
• excellent leadership, organization, and communication skills
• highly hands‑on operational ability.

Skills