Specialized in effectively operating and managing the hot kitchen section in accordance with the highest quality and safety standards. The primary role includes supervising the kitchen team, guiding and coordinating food preparation activities, and providing an exceptional dining experience for our customers. Responsibilities also include planning and organizing cooking operations, monitoring food quality, and complying with health and safety regulations. 1- Planning and organizing food preparation operations in the hot kitchen section, including assigning tasks and supervising execution. 2- Directing and training the kitchen team to ensure optimal performance and achieve the highest quality standards. 3- Monitoring food quality and ensuring dishes are presented to high standards of flavor and appearance. 4- Controlling costs and managing food supplies efficiently to balance quality and cost. 5- Communicating and coordinating with service and management teams to ensure an outstanding dining experience for customers. 6- Submitting periodic reports on kitchen performance and recommendations for operational improvement. 7- Ensuring the availability of required ingredients for food preparation according to the approved menu.

Additional Details

• Number of vacancies: 50
• Shift system: Morning and evening
• Benefits: Health insurance, social insurance, transportation allowance, overtime