Executive Sous Chef (Arabic Cuisine)

The role

"We are looking for an experienced culinary leader with a strong background in Arabic cuisine to join our team. The successful candidate will play a key role in driving culinary innovation, menu development, product standardization, operational excellence, and revenue growth across multiple food and beverage concepts. Key Responsibilities Lead the development of Arabic cuisine offerings, menus, and culinary concepts. Drive menu innovation through new products, recipes, seasonal specials, and signature dishes. Ensure exceptional food quality, presentation standards, and guest satisfaction. Develop and maintain standardized recipes, production methods, and quality controls. Support menu design, pricing strategy, benchmarking, and promotional initiatives. Analyze sales performance and recommend menu enhancements to improve profitability. Partner with Operations teams to ensure consistency across all outlets. Support workforce planning, training, coaching, and development of culinary teams. Contribute to labor cost, food cost, CAPEX, and OPEX planning. Ensure compliance with HACCP, food safety standards, and local regulations. Requirements Culinary Diploma or equivalent culinary qualification. Minimum 3 years' experience as a Chef de Cuisine or Executive Sous Chef within a multi-unit hospitality environment. Strong expertise in Arabic cuisine and menu development. GCC experience preferred. Experience managing multiple outlets and high-volume operations. Strong leadership, planning, and team development skills. Experience in hotels, resorts, leisure destinations, theme parks, cruise lines, or similar environments preferred. Fluent English required. Arabic language skills are an advantage. Preferred Experience Theme park or leisure destination experience. Quick-service and high-volume dining experience. International hospitality exposure. Pre-opening experience. High-end culinary training."