Key Responsibilities: Lead the preparation and presentation of authentic Arabic cuisine, including Omani, Levantine, Gulf, and wider Middle Eastern specialties. Develop seasonal menus that respect regional traditions while incorporating contemporary culinary techniques. Ensure consistency in food quality, taste, portion control, and presentation. Create signature dishes and specialty offerings that reflect the restaurant's concept and brand positioning. Conduct regular menu reviews and recipe standardization. Oversee all daily kitchen operations of the Arabic restaurant. Coordinate food production to ensure timely and efficient service. Monitor productivity, workflow, and kitchen organization. Ensure compliance with all Standard Operating Procedures (SOPs). Collaborate closely with Restaurant Managers to deliver a seamless guest experience. Recruit, train, mentor, and develop culinary colleagues. Conduct regular skills training focusing on Arabic culinary techniques and luxury service standards. Foster a positive, performance-driven culture within the kitchen brigade. Conduct performance evaluations and identify career development opportunities. Lead daily briefings and service meetings. Ensure exceptional guest satisfaction through consistent execution and memorable dining experiences. Engage with guests to gather feedback and build loyalty. Handle special requests, dietary requirements, and VIP dining experiences. Support marketing initiatives, media events, and culinary promotions. Manage food cost, labor cost, and departmental expenses in line with budget targets. Monitor inventory and purchasing requirements. Minimize waste while maximizing product utilization. Analyze menu performance and profitability. Work with approved suppliers to source premium ingredients and specialty Arabic products. Maintain full compliance with HACCP standards and local health regulations. Ensure proper food handling, storage, and sanitation procedures. Conduct regular hygiene inspections and audits. Ensure kitchen equipment is used, maintained, and stored safely. Champion a culture of food safety and cleanliness within the culinary team.
Qualifications & Experience Diploma or Degree in Culinary Arts, Hospitality Management, or a related discipline. Minimum 3 years of experience as Chef de Cuisine or Senior Sous Chef specializing in Arabic or Middle Eastern cuisine. Previous experience in GCC luxury hospitality environments preferred.
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SAKASH RESOURCE MANAGEMENT PRIVATE LIMITED · Oman - India
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