Head chef (arabic national)

Posted on 04/01/2026MissionTo organize all the resources within the Kitchen and other areas.To ensure timely preparation of food as per set menu and within the set cost.To ensure quality, quantity and hygienic food is served with particular emphasis on presentation.To plan for variety of preparations in the menu ensuring the satisfaction of the client and within the set cost norms.To be responsible for allocation of work to other kitchen staff.When required, to prepare and cook dishes.To ensure timely pre preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken, fish and bakery products) and cooking.To ensure proper cleanliness of the kitchen area.To know and observe all safety rules and effectively supervise so as to ensure implementation of company HSE policy and discipline in the production area and by the staff.ProfileExpertise in Continental cuisine, Strong culinary background, leadership in kitchen operations, and menu planning.Possess good leadership and training skills.Knowledgeable in HACCP.Good command in verbal and written English to meet business needs.Working experience in similar capacity with international chain hotels or catering is preferred.Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation.