Oversee daily hot and cold kitchen operations, ensuring efficiency and quality
Maintain high standards of food quality, consistency, and presentation
Lead, train, and supervise kitchen teams to ensure strong performance and development
Support menu execution and contribute to menu innovation and improvements
Ensure compliance with food safety, hygiene, and operational standards
Coordinate closely with senior culinary leadership to align kitchen operations across outlets
Reports directly to the Executive Chef
Minimum 5 years of leadership experience in a comparable Head Chef or senior kitchen role
Extensive experience managing hot and cold kitchen operations (excluding bakery and pastry)
Strong background in kitchen organization, menu execution, and food quality control
Proven ability to lead, train, and develop kitchen teams
Experience maintaining consistent culinary standards across multiple outlets
Strong English communication skills (spoken and written)
Ability to work effectively in a fast-paced, high-pressure kitchen environment
International candidates are welcome.
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