What You'll Do

• Report to work on time and checks schedule the day before.
• Effectively operates the department within his/her team.
• Attends daily briefing.
• Control of overtime (any over time to be pre – approved by Exec. Chef/Production Manager).
• Proper handling of overproduction and wastage.
• Assist Sous- Chef and / or Exec Chef/Production Manager where needed.
• Prepares complete line products needed in department.
• Prepares the daily production charts make sure that quantities are filed in correctly and production is made accordingly.
• A par stock to be established to avoid over production.
• Prepares order for storeroom according to production charts.
• Follows (FIFO) First Out Procedures.
• Directs and supervises whole team in their work.
• Promotes and maintain effective communication between supervisor and each other.
• Checks food presentation and standards.
• Ensure implementation of safety standards.
• Follows procedures with the use of cleaning supplies.
• Maintains the sanitary standards and “Clean as you Go” policy.
• Attends all kitchen meetings and comes up with feedback and/suggestions.

Who We Look For

• Demonstrate a strong understanding & experience in Lebanese/ Turkish/ Mediterranean cuisines is mandatory
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• 5 years experience in the culinary, food and beverage, or related professional area.
• Demonstrate a strong understanding of one or more of the following cuisines: Italian, Lebanese, Mexican, Bakery, Oriental, International, Butchery, Both hot and cold section.
• Skills and communication: Strong Communication skills (verbal, listening, writing), innovative, pro-active and reliable.
• Able to work alone and within a team.
• Education or Certification.
• Good level of English is essential