Arabic Cuisine Chef

Department: Kitchen / Food Production

Reports To: Executive Chef / Sous Chef

Job Summary

The Arabic Cuisine Chef is responsible for preparing, presenting, and developing authentic Arabic and Middle Eastern dishes that reflect traditional flavors, textures, and aromas. This role requires deep knowledge of Arabic cooking styles, spices, and regional specialties across the Gulf, Levant, and North Africa. The chef ensures consistency, quality, and hygiene while bringing creativity and authenticity to the menu offerings.

Key Responsibilities

• Prepare and cook a diverse range of Arabic dishes including grills, mezze, rice-based dishes, breads, and desserts.
• Ensure authenticity in flavors, cooking techniques, and presentation according to restaurant standards.
• Create and enhance Arabic menu items in collaboration with the Executive Chef.
• Manage daily food preparation, mise en place, and service execution.
• Supervise and train junior kitchen staff in Arabic cooking methods, plating, and portion control.
• Maintain cleanliness and hygiene standards in compliance with food safety regulations (HACCP or equivalent).
• Monitor food quality, portioning, and presentation consistency.
• Control food cost and wastage by managing stock levels and ensuring optimal ingredient use.
• Inspect ingredients for freshness and quality; ensure proper storage of dry goods, meats, and spices.
• Plan and execute themed nights, banquets, and catering menus focused on Arabic cuisine.
• Collaborate with purchasing to source authentic ingredients and maintain consistent supply.
• Ensure all kitchen equipment is properly maintained and report any issues promptly.
• Stay updated on modern Arabic culinary trends and innovations while preserving traditional roots.

Qualifications & Skills

• Diploma or degree in Culinary Arts / Hotel Management.
• 4–8 years of professional culinary experience specializing in Arabic or Middle Eastern cuisine.
• Strong knowledge of traditional Arabic dishes and regional variations (Levant, Gulf, North Africa).
• Expertise in grilling, roasting, marination, mezze preparation, and rice dishes (Kabsa, Mandi, Majboos, etc.).
• Ability to plan, prepare, and present large-scale buffets and à la carte menus.
• Excellent leadership, teamwork, and communication skills.
• Strong organizational and time management abilities.
• Proficiency in maintaining hygiene and food safety standards.
• Creativity in menu development and presentation.

Work Conditions

• Fast-paced kitchen environment with exposure to heat and long working hours.
• Shift-based schedule, including weekends and public holidays.
• Requires standing for extended periods and managing multiple service operations simultaneously.

Job Types: Full-time, Permanent

Pay: ₹20, ₹35,000.00 per month

Benefits:

• Food provided

Work Location: In person