مساعد رئيس الطهاة

• Supervise the daily operation of the Arabic section in the Main Kitchen.
• Ensure authentic preparation and presentation of Arabic cuisine according to approved recipes and Hilton standards.
• Support the Executive Chef in planning menus and developing seasonal dishes.
• Supervise and train Chef de Parties, Commis Chefs, and kitchen assistants.
• Monitor food quality, consistency, taste, and presentation throughout service.
• Plan daily production according to occupancy, events, and business forecasts.
• Ensure compliance with HACCP, food safety regulations, and hygiene standards.
• Control food costs through portion control, waste reduction, and efficient inventory management.
• Monitor stock levels and coordinate purchasing requirements.
• Conduct daily kitchen briefings and assign duties to team members.
• Ensure all equipment is properly maintained and report maintenance issues promptly.
• Handle guest dietary requirements and special requests professionally.
• Support banquet and special event operations when required.
• Maintain a safe, organized, and clean working environment.
• Evaluate staff performance and provide coaching and on-the-job training.
• Ensure compliance with Hilton policies, procedures, and brand standards.
• Perform additional duties assigned by the Executive Chef.

Responsibilities

Diploma or bachelor's degree in culinary arts or an equivalent professional qualification.

Skills:

• Advanced knowledge of Arabic cuisine and culinary techniques.
• Strong leadership and team management skills.
• Menu planning and recipe development.
• Food cost control and inventory management.
• Thorough knowledge of HACCP and food safety standards.
• Excellent organizational and problem-solving skills.
• Ability to work effectively under pressure.
• Good command of spoken and written English.
• Excellent communication and interpersonal skills.
• Strong commitment to quality and guest satisfaction.

Qualifications

• Minimum 6–8 years of culinary experience in luxury hotels.
• Minimum 2–3 years of experience as a Sous Chef or Senior Chef de Partie.
• Extensive experience in authentic Arabic cuisine.
• Experience in managing high-volume kitchen operations.
• Previous experience with Hilton or an international luxury hotel brand is highly preferred.
• Strong knowledge of banquet and all-day dining operations is an advantage.