Chef de Cuisine

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We are seeking an experienced and innovative Chef de Cuisine to lead our culinary team in Baghdad, Iraq. As the head of our kitchen, you will be responsible for creating exceptional dining experiences that blend international cuisine with local flavors.

• The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning. 
• The ability to make requisitions of all items needed for the next day, with the assistance of the Sous Chef or senior Chef on duty.
• The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
• The ability to motivate, supervise and be a role model for employees to follow and learn from.
• The ability to run the day to day operation of any area of the kitchen in the absence of Sous Chef or senior Chef on duty.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability to distribute work equally to employees and follow up on the instructions as per hotel standards.
• The ability to train and develop junior chefs.
• The ability to expedite the “food pass” for a la carte restaurants.
• The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
• The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.
• The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
• The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
• The ability to prepare fermented goods, baked products, cakes, pastries, puddings and desserts using classical and traditional Western Food Techniques.
• To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
• The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.

• Minimum of 5 years of culinary experience, preferably in high-end or luxury dining establishments
• Proven track record in kitchen team management (Chef de Partie, Sous Chef, or equivalent)
• Expert knowledge of culinary techniques and HACCP standards
• Familiarity with Middle Eastern cuisine and local ingredients
• Strong leadership skills with the ability to inspire and develop team members
• Excellent organizational and communication abilities
• Creative mindset balanced with attention to detail and cost management
• Proficiency in English; knowledge of Arabic is a plus
• Ability to work effectively in a multicultural environment
• Willingness to relocate to Baghdad, Iraq
• Understanding of local food safety regulations and health standards
• Culinary degree or equivalent professional certification preferred