Job Description

SUMMARY

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This role supports the Executive Chef or Chef de Cuisine in daily operations, with a strong emphasis on authentic preparation of traditional and modern Arabic dishes such as mezze (hummus, tabbouleh, falafel), grilled meats (kebabs, shawarma), stews (tagines), rice dishes (mansaf, kabsa), breads (pita, manakish), and desserts.

KEY RESPONSIBILITIES

Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service. Supervise and train kitchen staff, ensuring they follow recipes and preparation standards. Ensure that all dishes are prepared to the highest quality and consistency. Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences. Oversee the preparation of ingredients and ensure proper storage and labeling of food products. Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations. Monitor stock levels, assist in inventory management, and place orders as needed. Assist in managing food costs and minimizing waste. Step in to lead the kitchen in the absence of the Executive Chef. Ensure kitchen equipment is maintained in good working condition. Provide feedback on performance and support the development of kitchen staff. To ensure the team are correctly dressed and adhere to highest hygiene standards. Plan and execute special events, catering services, and private dining experiences. Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas. Collaborate with the F&B team to ensure smooth food delivery.

It is not the intent of this to cover all aspects of the position but to highlight the most important areas of responsibility.

Experience Needed

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KEY COMPETENCIES

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Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:

Leadership Communication Commercial awareness Culinary creativity Delegation Planning & Time management Attention to detail Driving results Flexibility Problem solving

BACKGROUND

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3-10+ years of experience in professional kitchens, with at least 2-5 years in Arabic/Middle Eastern cuisine (e.g., Lebanese, Emirati, Moroccan, or Gulf specialties) in 5-star hotels, resorts, or high-end restaurants. Culinary diploma or apprenticeship from a recognized institution. Deep knowledge of Arabic ingredients, spices, and techniques (e.g., slow-cooking, grilling, fermentation for mezzes). Strong leadership, communication, and problem-solving skills Ability to work in fast-paced, high-pressure environments, often with long hours.

Required Skills

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Soft skills

Teamwork, Detail Oriented, Creativity

General skills

Organizational Skills

Values

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Integrity, Fun, Accountability, Care, Inclusive

Benefits

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Learning & development programmes, Career development, Length of service benefits, Training program - All employee levels, Employee rate in all Wyndham hotels globally