DCDP - (ARABIC CHEF)

Position Summary

Kitchen Operations

• Assist with running a specific kitchen section and maintaining readiness and efficiency.
• Prepare, cook, and present dishes to quality and brand standards.
• Maintain mise en place and follow recipes and plating guidelines.
• Support food preparation and portion control.

Team Support

• Guide Commis Chefs and kitchen assistants with preparation and service tasks.
• Promote teamwork, discipline, and professionalism in the kitchen.
• Receive training and feedback from senior chefs.

Food Safety and Inventory

• Maintain cleanliness and hygiene in compliance with HACCP.
• Store, label, and rotate ingredients properly.
• Monitor food quality and report discrepancies.
• Monitor stock, report shortages, organize ingredients, and support kitchen records.

Service and General Duties

• Inform service staff about menu specials and unavailable items.
• Address guest feedback about food quality professionally and promptly.
• Follow company safety and security procedures and report hazards or maintenance issues.
• Maintain a clean professional appearance and communicate respectfully with team members.
• Stand, walk, bend, twist, and lift up to 25 lbs during shifts.

Qualifications

• At least 2–3 years of professional kitchen experience with exposure to multiple sections.
• Culinary diploma or equivalent training is preferred.
• Basic understanding of kitchen operations, food safety, and HACCP standards.
• Ability to work under pressure and work shifts, weekends, and holidays.
• Good communication, time management, attention to detail, reliability, and willingness to learn.