Job Description

Chef de Cuisine (CDC) RequirementsEducation & Training

Culinary degree or diploma from an accredited culinary school (preferred) Food Safety and Sanitation Certification (e.g., ServSafe) Additional certifications (e.g., HACCP, first aid) may be required depending on location

Experience

5+ years of experience in a professional kitchen 2+ years in a sous chef or equivalent leadership role Proven track record in managing kitchen operations, food quality, and staff Experience in menu planning, costing, and inventory control

Culinary Skills

Advanced knowledge of culinary techniques and cuisines Ability to design and execute menus aligned with the restaurant's concept Expertise in plating, presentation, and portion control Knowledge of dietary restrictions and food allergies

Leadership & Management

Strong leadership and team management skills Ability to train, mentor, and develop kitchen staff Effective at scheduling, staffing, and overseeing daily kitchen operations Conflict resolution and staff performance management

Financial & Operational

Knowledge of food costing, budget control, and waste reduction Experience with ordering, inventory systems, and vendor relationships Ability to meet food cost targets while maintaining high quality

Compliance & Safety

Familiarity with health, safety, and hygiene regulations Ensures all food preparation meets local and national compliance standards Maintains cleanliness and organization of the kitchen at all times

Personal Qualities

Passion for food and culinary innovation High level of professionalism and work ethic Strong communication and interpersonal skills Ability to work under pressure in a fast-paced environment Flexibility with work hours, including weekends, holidays, and evenings
Job Type: Full-time

Pay: AED15,000.00 - AED20,000.00 per month

Language:

* Georgian (Required)