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ABOUT THE ROLE

•Develop innovative menus that reflect current culinary trends while ensuring all dishes, ingredients, preparation, and sourcing strictly comply with Halal requirements.

•Ensure full Halal, HACCP, food safety, hygiene, and quality compliance, including preventing cross-contamination throughout all kitchen operations.

•Manage daily kitchen operations, including food preparation, presentation, consistency, inventory, purchasing, and food cost control.

•Recruit, train, and lead the kitchen team to maintain high standards, efficiency, teamwork, and exceptional guest satisfaction.

•Diploma/qualification in Culinary Arts or Hospitality Management preferred, with 5–8 years of progressive culinary experience, including at least 3 years as an Executive/Head Chef in luxury hotels, resorts, or fine dining.

•Must be Muslim and have strong knowledge and hands-on experience in Halal food requirements, including Halal ingredients, sourcing, preparation, storage, and strict prevention of cross-contamination.

•Strong knowledge of HACCP, food safety, and hygiene standards, with the ability to maintain consistent compliance in daily kitchen operations.

•Proven expertise in menu development, food cost control, purchasing, team leadership, training, and maintaining high culinary standards