Minimum 2 years of experience as Chef de Partie in a hotel or large restaurant, preferably within Arabic / Middle Eastern cuisine

Qualification in Kitchen Production or Culinary Management is an advantage

Strong knowledge of Arabic cuisine techniques, kitchen hygiene, and health & safety standards

Basic computer skills (MS Office, recipe systems preferred)

Ensure consistent quality and presentation of Arabic cuisine dishes in line with brand standards

Oversee daily food preparation, portioning, and kitchen operations

Manage ordering, stock control, and cost management while minimizing wastage

Coordinate mise-en-place and production for all Arabic cuisine outlets and satellite kitchens

Maintain strict food safety, hygiene, and sanitation standards

Support menu development and introduce innovative Arabic dishes

Ensure high levels of guest satisfaction through excellent product quality

Handle guest feedback and operational concerns professionally

Maintain strong working relationships with internal teams

Supervise, train, and motivate kitchen colleagues

Ensure grooming, discipline, punctuality, and performance standards

Support training programs and performance development reviews

Ensure compliance with hotel policies, safety regulations, and operational procedures

Participate in meetings, training sessions, and continuous improvement initiatives

Perform additional operational duties as assigned by management