Head Chef

Responsibilities

• Plan, develop, and implement menus specializing in Arabic and Continental cuisines .
• Supervise daily kitchen operations, including food preparation, cooking, and presentation.
• Ensure food quality, taste, portion control, and consistency meet company standards.
• Manage and train kitchen staff, including Sous Chefs, Cooks, and Kitchen Helpers.
• Monitor food costs, wastage, and inventory to meet budget targets.
• Ensure compliance with food safety, hygiene, and HACCP standards .
• Coordinate with procurement for timely sourcing of quality ingredients.
• Maintain cleanliness and sanitation of kitchen equipment and work areas.
• Handle special dietary requirements and client-specific menu requests.
• Conduct regular inspections and implement corrective actions where required.
• Ensure safe handling and storage of food items at all times.

Qualifications & Experience

• Diploma or Certification in Culinary Arts or Hotel Management.
• Minimum 8–12 years of experience as a Chef, with at least 3–5 years as Head Chef or Sous Chef .
• Should have a valid Food Handling Certificate.
• Proven experience in Arabic and Continental cuisine .
• Strong knowledge of international cooking techniques and presentation styles.
• Experience in high-volume catering, hotels, camps, or offshore catering is an advantage.
• Sound knowledge of HACCP, food safety, and hygiene standards.

Interested candidates can send their CV & CERTIFICATES to celci@madre-me.com | resumes@madre-me.zohorecruitmail.com |+974 3011 1048