Chef De Cuisine
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Key skills for this role
About the Role
The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expert.
Key Skills for This Role
Responsibilities
- Lead the culinary team in delivering exceptional dining experiences across all main kitchen departments
- Ensure the highest standards of food quality, presentation, and service
- Develop and execute menus for large scale events featuring Middle Eastern cuisine
- Supervise and train kitchen staff, including senior chefs, line cooks, and assistants
- Manage kitchen operations including workflow, scheduling, and performance evaluation
- Control costs, manage inventory, and optimize yield
- Ensure compliance with food safety and sanitation standards
Requirements
- Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large scale event catering
- Proven expertise in Middle Eastern, Mediterranean, and international cuisines
- Advanced proficiency in seafood, meat, poultry preparation, and complex sauce making techniques
- Demonstrated experience managing high volume kitchen operations and leading culinary teams
- Proven ability to lead, train, and motivate diverse culinary teams
- Strong knowledge of food safety, HACCP compliance, and sanitation standards
- Proficiency in cost control, inventory management, and yield optimization
- Fluent English (reading, writing, and speaking)
Full Job Posting
Job Description
- The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences across all main kitchen departments.
- This role combines hands on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service.
- Lead our culinary team in delivering exceptional Middle Eastern cuisine for large scale events.
- The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze a variety of rice based dishes, and other regional specialties.
Qualifications
- Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large scale event catering.
- Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice based specialties).
- Advanced proficiency in seafood, meat, poultry preparation, and complex sauce making techniques.
- Demonstrated experience managing high volume kitchen operations and leading culinary teams in luxury hospitality environments.
- Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills.
- Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment.
- Proficiency in staff scheduling, performance evaluation, and professional development.
- Advanced cooking methods including sous vide, smoking, grilling, poaching, and modern plating techniques.
- Expertise in menu development, recipe creation, and SOP documentation.
- Strong knowledge of food safety, HACCP compliance, and sanitation standards.
- Proficiency in cost control, inventory management, and yield optimization.
- Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines.
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