Knowledge of kitchen operations, including inventory management, food safety, hygiene standards, and equipment handling.
Ability to create and follow recipes, develop menus, and maintain consistent food quality and presentation.
Effective communication and teamwork skills, with the ability to work under pressure and manage time in a fast-paced environment.
Previous experience as a Chef, Sous Chef, or similar role; culinary training or certification is an advantage.
Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
Commitment to maintaining a respectful, inclusive, and safe workplace for all colleagues.
Basic proficiency in English or Arabic for effective communication with team members and management.