Key Responsibilities:
- Develop and design menus that align with our clients' needs and preferences
- Oversee food preparation and ensure that all dishes are prepared to the highest standards
- Manage inventory and ordering of food supplies
- Train and supervise kitchen staff, ensuring that they adhere to all food safety and hygiene standards
- Create and maintain a positive and productive work environment for kitchen staff
- Monitor and control food costs and maintain budgetary targets
- Collaborate with the management team to develop and implement new strategies and initiatives to improve the overall dining experience
- Ensure compliance with all health and safety regulations
- Stay updated with industry trends and incorporate new techniques and ingredients into the menus
- Conduct regular performance evaluations for kitchen staff and provide feedback for improvement
- Handle any customer complaints or concerns related to the kitchen operations

Requirements:
- Proven experience as Head Chef, Executive Chef, Sous Chef, or in senior kitchen management
- High-volume kitchen experience
- Strong knowledge of Western and Arabic cuisine
- Strong team leadership and kitchen management skills
- Experience in food costing, stock control, and inventory management
- Good knowledge of food safety and hygiene standards
- Ability to work under pressure and manage busy service operations