Summary
*position objective*:
to lead and oversee the preparation, cooking, and presentation of authentic south mediterranean cuisine in the hotel's specialty restaurant, ensuring exceptional quality, consistency, and guest satisfaction.
the specialty chef is responsible for menu creation, culinary innovation, team supervision, and adherence to hygiene and cost control standards.
*key responsibilities*:
- plan, develop, and implement a distinctive and seasonal south mediterranean menu, featuring flavors from coastal regions including greece, southern italy, turkey, lebanon, and morocco.
- lead the daily kitchen operation, ensuring high-quality food preparation and presentation that aligns with the restaurant's concept and guest expectations.
- supervise, train, and mentor culinary team members in authentic south mediterranean cooking techniques, presentation, and ingredient handling.
- maintain strict standards of food safety, hygiene, and kitchen cleanliness in compliance with local regulations and hotel policies.
- ensure proper inventory control, food cost management, and minimize waste through effective portion control and stock rotation (fifo).
- work closely with the purchasing department to source authentic, high-quality ingredients, including specialty spices, fresh herbs, seafood, and artisanal products.
- collaborate with the executive chef and restaurant manager on menu engineering, kitchen staffing schedules, and special event planning.
- continuously innovate and update the menu to reflect seasonality, guest preferences, and emerging culinary trends in south mediterranean cuisine.
- handle guest feedback related to food quality and presentation in a professional, proactive manner.
- conduct regular briefings and hands-on training for the kitchen team to ensure culinary standards are consistently met.
- monitor kitchen equipment maintenance and request repairs or replacements as needed.
*qualifications*:
*education*:
culinary degree or equivalent formal training in professional cookery (preferred)
*experience*:
- minimum 5 years of professional culinary experience, with at least 2 years as a specialty chef or sous chef specializing in south mediterranean, mediterranean, or middle eastern cuisine.
- previous experience in luxury hotels, resorts, or fine dining restaurants is highly desirable.
*skills & competencies*:
- expert knowledge of south mediterranean culinary techniques, recipes, and ingredients
- strong leadership and team management skills
- excellent food presentation and plating abilities
- cost control and inventory management skills
- ability to work under pressure in a fast-paced kitchen environment
- strong organizational and time-management skills
- fluent in english (additional languages, such as italian, greek, or arabic, are an advantage)