EXECUTIVE CHEF / HEAD CHEF

Executive Chef - Turkish Restaurant

Job Scope:

• Lead and manage all kitchen operations for authentic Turkish cuisine

• Plan, develop, and execute traditional Turkish menus with strong understanding of Arab/Turkish spices and cooking techniques

• Ensure food quality, taste, presentation, and consistency meet restaurant standards

• Supervise, train, and motivate kitchen staff, manage duty rosters

• Oversee food preparation, portion control, and cost management

• Ensure compliance with SFA food hygiene, safety, and cleanliness standards

• Manage inventory, ordering, and supplier coordination

• Work closely with management on menu innovation and special promotions

• Able to work on public holidays, weekends, and shift schedules

• Maintain strong communication with kitchen and service teams

Requirements:

• Proven experience as Executive Chef or Senior Chef in Turkish / Middle Eastern cuisine

• Strong knowledge of Turkish and Arab food culture, spices, and cooking methods

• Able to communicate in Arabic (spoken, reading is an advantage)

• Leadership skills with hands-on kitchen management experience

• Physically fit and able to work long hours in a fast-paced environment