Job Overview:  Head Chef (Arabic cuisine / Lebanese)

The Head Chef is responsible for overseeing the culinary operations of the kitchen, ensuring the delivery of high-quality, innovative, and delicious food. The role involves managing kitchen staff, creating and updating menus, maintaining food safety standards, and collaborating with other departments to achieve the restaurant's overall goals.

Responsibilities:

1. **Kitchen Management:**

• Oversee day-to-day kitchen operations, ensuring efficiency and adherence to established standards.
• Schedule and supervise kitchen staff, assigning tasks and responsibilities.
• Monitor food production to maintain quality and consistency.

2. **Menu Development:**

• Develop creative and appealing menus that align with the restaurant's concept and target audience.
• Regularly update menus to incorporate seasonal ingredients and culinary trends.
• Ensure menu items are cost-effective while maintaining high-quality standards.

3. **Quality Control:**

• Implement and maintain high food quality and presentation standards.
• Conduct regular taste tests and inspections to ensure consistency.
• Address and resolve any issues with food quality or service promptly.

4. **Budget Management:**

• Work with management to set and manage kitchen budgets.
• Control food costs by optimizing portion control and minimizing waste.
• Source cost-effective ingredients without compromising quality.

5. **Staff Training and Development:**

• Train and mentor kitchen staff, ensuring they follow safety and sanitation procedures.
• Foster a positive and collaborative working environment.
• Provide ongoing training on new techniques, equipment, and menu items.

6. **Compliance and Safety:**

• Ensure compliance with health and safety regulations.
• Maintain a clean and organized kitchen space.
• Conduct regular safety meetings and training sessions.

7. **Collaboration:**

• Collaborate with other departments, such as front-of-house and management, to enhance overall restaurant operations.
• Communicate effectively with suppliers and manage relationships to ensure the timely delivery of quality ingredients.

Requirements:

• Proven experience as a Head Chef or in a similar role.
• Working experience came from Em sheriff, Somewhere or came from hospitality by DWC is preferred.
• Working experience as Head Chef for 4 years and above. Or as Sous Chef for 5 years and above.
• Culinary degree or equivalent experience.
• Strong leadership and communication skills.
• In-depth knowledge of culinary techniques, kitchen equipment, and current industry trends.
• Ability to work in a fast-paced environment and make quick decisions.
• Excellent organizational and time-management skills.
• Creativity and a passion for food.