Junior Sous Chef /Chef de Partie - Arabic Cuisine

The Junior Sous Chef / Chef de Partie – Arabic Cuisine is responsible for overseeing the preparation, presentation, and service of authentic Arabic dishes across the hotel's outlet. This role ensures that food safety and hygiene standards are consistently maintained, while also engaging with Arabic-speaking guests to deliver a personalized dining experience.

Qualifications

• Diploma or certification in Culinary Arts, with specialization in Arabic Cuisine preferred.
• Minimum 3 years of experience in a luxury hotel or a restaurant with good standard.
• Strong knowledge of Arabic culinary traditions, spices, and cooking techniques.
• Excellent communication skills in English; proficiency in Arabic is a must.
• Ability to work under pressure and maintain high standards in a fast-paced environment.
• Knowledge of HACCP and international food safety regulations.