Key Accountabilities

• Create and refine menus with a focus on Arab, American, and European cuisines, ensuring variety, balance, and seasonal offerings.
• Supervise kitchen operations including food preparation, inventory control, and staff training to maintain efficient workflow.
• Train, mentor, and develop kitchen staff, fostering a collaborative and professional kitchen environment.
• Ensure food quality and presentation meet restaurant standards and customer expectations.
• Monitor food costs, waste, and portion control. Maximize profitability by managing the kitchen effectively.
• Manage relationships with food suppliers to ensure fresh, high-quality ingredients are always available.
• Maintain strict adherence to sanitation, food safety, and hygiene standards.
• Stay current with industry trends, including new cooking techniques, ingredients, and kitchen equipment.

Knowledge, Skills, and Experience

• At Least 7 years of experience as a cook, with expertise in Arab, American, and European cuisines.
• Preferable to have a bachelor's degree in the Food and hospitality industries.
• Experience in fine dining or upscale restaurant settings.
• Knowledge of pastry or dessert preparation.
• Excellent knowledge of food safety regulations.
• Creative in menu design and presentation.
• Excellent communication and interpersonal skills.
• Strong leadership and team management abilities.