Arabic Chef de Cuisine Four Seasons Hotel

Key Responsibilities

Leadership & Team Management

• Supervise, train, and mentor Sous Chefs, Chef de Parties, Demi Chefs, Commis, and Apprentices.

• Assign daily tasks, monitor team performance, and ensure timely and accurate completion of responsibilities.

• Organize daily briefings and communicate key information, priorities, and changes in operations.

• Promote a team culture focused on quality, consistency, and collaboration across a multicultural workforce.

• Conduct performance feedback and address training needs in coordination with the culinary leadership team.

Operational Execution

• Ensure the preparation and presentation of Arabic cuisine meets Four Seasons standards and guest expectations.

• Oversee mise en place, cooking, and plating to ensure consistency in portion, taste, and appearance.

• Maintain up-to-date recipe documentation and yield guides.

• Coordinate with purchasing and stores to ensure timely requisition and stock rotation of ingredients and supplies.

• Optimize workflow and kitchen organization to maintain efficiency and cleanliness.

Health, Safety & Hygiene

• Enforce and maintain compliance with all health, hygiene, and safety regulations, including HACCP and Ministry of Health guidelines.

• Ensure team members follow proper sanitation procedures and cleanliness standards throughout all workstations.

• Conduct regular inspections and follow up on corrective actions.

• Maintain proper storage, labeling, and temperature control of food items.

Guest Experience & Service Support

• Proactively anticipate guest needs and tailor Arabic culinary offerings accordingly.

• Respond to guest feedback and adjust recipes or presentations as needed.

• Support the Banquet and Events culinary operations for Arabic cuisine when required.

Administrative & Miscellaneous Duties

• Monitor food cost and minimize waste through portion control and inventory tracking.

• Assist with monthly inventory counts and documentation.

• Maintain detailed logbooks, shift reports, and follow-up records.

• Attend designated meetings and represent the Arabic culinary team professionally.

• Support sustainability initiatives in alignment with the resort's environmental goals.

Qualifications & Requirements

• High school diploma or equivalent vocational training certificate required.

• Certification in Culinary Training, Food Handling, Sanitation, First Aid, and CPR required.

• Minimum 10 years of culinary experience, including supervisory roles, in luxury hotels or fine-dining restaurants focused on Arabic and Levantine cuisine.

• Strong understanding of kitchen operations, food safety regulations, and team leadership.

• Fluent in English and Arabic (spoken and written).

• Ability to handle high-pressure situations calmly and professionally.

• Exceptional attention to detail, organization, and communication skills.

• Proficient in basic computer and mathematical skills related to kitchen operations.

Core Competencies

• Leadership & Team Development

• Culinary Excellence in Arabic Cuisine

• Hygiene & Food Safety Compliance

• Operational Efficiency

• Guest-Focused Service

• Cross-Departmental Coordination

• Communication & Problem Solving

• Adaptability & Proactive Thinking