Chef

We are seeking a skilled and passionate Savory Baker / Fatayer & Pizza Chef to join our culinary team. In this role, you will be the absolute master of our dough station, responsible for preparing, shaping, and baking high-quality savory dough products. Your primary focus will be crafting exceptional pizza doughs, traditional Levantine pies (such as Manakish and Fatayer with labnah, za'atar, cheese, and meats) and bread. The ideal candidate has deep expertise in dough hydration, manual stretching, and managing high-heat deck or brick ovens. Key Responsibilities • Dough Production: Scale, mix, and knead specialized doughs from scratch daily, ensuring perfect consistency, hydration, and proofing times. • Shaping & Assembly: Hand-stretch pizza bases and expertly fold, stuff, or top various savory pies (Fatayer/Manakish) according to traditional methods and recipe standards. • Oven Management: Operate and manage high-temperature commercial stone, brick, or deck ovens; monitor baking times carefully to achieve the perfect crust, color, and texture. • Quality & Portion Control: Maintain strict consistency in product size, appearance, taste, and portioning to minimize waste and ensure customer satisfaction. • Kitchen Hygiene: Maintain a clean and organized workstation; strictly adhere to food safety, sanitation, and health regulations. Skills & Qualifications • Proven Experience: Minimum of 2–3 years of hands-on experience • Oven Proficiency: Demonstrable experience working safely with high-heat commercial ovens. • Speed & Stamina: Ability to work quickly and efficiently under pressure during peak service hours while standing for long periods. • Attention to Detail: Pride in presentation and a commitment to consistency.

Minimum of 2–3 years of hands-on experience; demonstrable experience working safely with high-heat commercial ovens; ability to work quickly and efficiently under pressure during peak service hours while standing for long periods; pride in presentation and a commitment to consistency.

Dough Production: Scale, mix, and knead specialized doughs from scratch daily, ensuring perfect consistency, hydration, and proofing times. Shaping & Assembly: Hand-stretch pizza bases and expertly fold, stuff, or top various savory pies (Fatayer/Manakish) according to traditional methods and recipe standards. Oven Management: Operate and manage high-temperature commercial stone, brick, or deck ovens; monitor baking times carefully to achieve the perfect crust, color, and texture. Quality & Portion Control: Maintain strict consistency in product size, appearance, taste, and portioning to minimize waste and ensure customer satisfaction. Kitchen Hygiene: Maintain a clean and organized workstation; strictly adhere to food safety, sanitation, and health regulations.