Sous Chef (Arabic Cuisine)

Sous Chef (Arabic Cuisine)

Salary: €5,700 per month

GENERAL DUTIES

Assist the Head Chef in overseeing daily kitchen operations, with a primary focus on Arabic cuisine.

Lead the preparation, cooking, and execution of authentic and contemporary Arabic dishes, ensuring consistency, premium quality, and exceptional presentation.

Supervise, mentor, and train kitchen staff, supporting continuous skill development among junior chefs.

Contribute to menu development by integrating creativity, authenticity, and seasonal/premium ingredients.

Oversee inventory management, ingredient sourcing, ordering, and cost control to ensure operational efficiency and reduce waste.

Maintain strict hygiene, sanitation, and food safety protocols in accordance with international standards.

Step in for the Head Chef during their absence, ensuring seamless kitchen operations and service excellence.

Collaborate with household staff or service teams to deliver customized menus for private dining experiences and exclusive events.

EXPERIENCE

Total kitchen experience: 6–8 years, with a minimum of 3 years specializing in Arabic cuisine.

Previous experience as a Junior Sous Chef or Sous Chef in fine dining restaurants, luxury hotels, or private estates.

Proven expertise across diverse Arabic culinary traditions (e.g., Levantine, Gulf, North African), with the ability to balance authenticity with refinement.

Demonstrated ability to manage kitchen teams and coordinate service in high-end or high-volume environments.

Experience in menu development, premium ingredient sourcing, and maintaining cost-efficient kitchen operations.

QUALIFICATIONS

Culinary degree or formal certification, preferably with specialization in Arabic or Middle Eastern cuisine.

Strong technical skills in traditional Arabic cooking methods, flavor profiles, and modern presentation techniques.

Excellent leadership, communication, and organizational skills.

Creativity and passion for crafting bespoke, high-standard menus tailored to client preferences.

Ability to work under pressure while maintaining consistency and quality.

In-depth knowledge of food safety, hygiene regulations, and kitchen operational standards.

Proficiency in English, both spoken and written.