Specialty Chef (Arabic Cuisine)

Job Overview

The Specialty Chef (Arabic Cuisine) is responsible for leading the Arabic kitchen operations within the hotel, ensuring the consistent preparation and presentation of authentic, high-quality Arabic cuisine. The individual oversees menu planning, food production, quality assurance, cost control, hygiene compliance, inventory management, and the supervision and development of the kitchen team, works closely with the Food & Beverage team to deliver exceptional dining experiences while maintaining hotel standards and operational efficiency.

The Role

Kitchen Operations

• Plan, prepare, and oversee the production of authentic Arabic and Middle Eastern dishes while maintaining consistency in taste, quality, and presentation
• Ensure all food is prepared according to hotel recipes, portion standards, and guest expectations
• Coordinate food production for restaurants, room service, banquets, and special events
• Monitor food quality throughout preparation and service periods
• Ensure efficient kitchen workflow and timely service during peak operations
• Ability to customise curated Arabic menus and dishes for guest requests
• Develop and update Arabic menus for in house request
• Introduce seasonal specialties and innovative menu items while preserving authentic flavors and presentation
• Standardize recipes and preparation methods to ensure consistency
• Monitor inventory levels and coordinate purchasing requirements
• Control food costs through effective portion control, waste reduction, and proper stock rotation
• Ensure proper storage and utilization of all food products to minimize spoilage
• Maintain accurate kitchen records, including temperature logs, cleaning schedules, and inventory documentation
• Assist in budgeting, forecasting, and kitchen operational planning
• Ensure compliance with hotel policies, procedures, and health and safety regulations

Review Continuous Improvement Activities

• Maintain a clean and sanitary kitchen environment, adhering to food safety regulations and standards
• Resolve any issues that may arise during service in a timely and efficient manner.
• Monitor food quality, presentation, and consistency to maintain high standards
• Ensure all kitchen operations comply with relevant regulations and standards
• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

Talent Profile

• Minimum of 5–8 years of culinary experience in Arabic cuisine
• At least 2–3 years of experience as an Arabic Head Chef or Sous Chef in a hotel or upscale restaurant
• Experience in luxury hotel operations or international hospitality brands is preferred
• Extensive knowledge of authentic Arabic and Middle Eastern cuisine
• Experience in menu engineering, food costing, and inventory management
• Proficiency in English
• Proficiency in Arabic language skills will be an advantage