Culinary Operations Specialist

Executive Chef Role The ideal candidate will work in a dynamic kitchen environment, responsible for all culinary operations. Key responsibilities include controlling costs, ensuring food quality and service standards.

Key Responsibilities Stay updated on policies, procedures, specials, and promotions.

Control daily kitchen operations, adhering to standards and guidelines.

Report any required maintenance issues to the Head Chef or Restaurant Manager.

Maintain safety and hygiene of premises.

Respect grooming standards and foster a harmonious working climate.

Daily Operations Prepare food items in designated areas, following standard recipes and portion controls.

Set up station completely with utensils and equipment according to guidelines.

Acknowledge orders and prepare them according to specifications.

Ensure correct quantities are prepared to meet daily needs.

Clean and maintain station while practicing food safety and sanitation.

Procurement Assist in inventory control and requisition orders.

Participate in receiving and / or storage process when necessary.

Personal Skills and Abilities High commitment to ethics and confidentiality.

Team player with excellent multi-tasking skills.

Able to cope under pressure and maintain attention to detail.

Good written, oral, and interpersonal communication skills.

Work Experience Requirements Minimum 1 year experience as a Line cook or 2 years in F&B industry, preferably in a restaurant.

Education Requirements Bachelor's degree in Hospitality Management preferred, or accumulated years of experience.

Languages English is essential; Arabic is a plus.

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