Job Summary
The Arabic Chef is responsible for preparing and cooking authentic Arabic cuisine with high quality and consistency. The role involves managing the Arabic kitchen section, ensuring food safety standards, and delivering excellent taste and presentation for all Arabic dishes served in the hotel or restaurant.
Key Responsibilities
Food Preparation & Cooking
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Prepare traditional Arabic dishes such as Mandi, Kabsa, Shawarma, Hummus, Falafel, Mezze, Grills, and Stews.
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Ensure all dishes are cooked to authentic taste and high quality standards.
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Follow recipes, portion control, and presentation guidelines.
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Prepare sauces, marinades, and special spice blends.
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Ensure timely preparation and delivery of food during service.
Kitchen Operations
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Manage the Arabic kitchen section efficiently.
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Coordinate with the Sous Chef and Executive Chef on menu planning.
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Ensure proper stock rotation and inventory management.
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Maintain cleanliness and organization of the workstation.
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Supervise and train junior staff (Commis / Cooks) in Arabic cuisine.
Quality Control
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Ensure consistency in taste, texture, and presentation.
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Monitor food quality and adjust seasoning when required.
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Taste and inspect dishes before serving.
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Maintain high standards for hygiene and food safety.
Guest Service
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Ensure guest satisfaction by responding to special requests and dietary requirements.
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Assist in special events and buffet setups for Arabic food stations.
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Maintain a positive and professional attitude towards guests and team members.
Health & Safety
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Adhere to HACCP and food safety guidelines.
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Ensure proper handling and storage of food products.
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Report any maintenance issues or safety hazards immediately.
Qualifications
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Culinary diploma or certificate in culinary arts (preferred).
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Minimum 3–5 years experience in Arabic cuisine, preferably in hotels or fine dining.
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Strong knowledge of Arabic food culture and traditional cooking methods.
