- Lebanese restaurants experience is a must
- Manage kitchen staff and coordinate food orders
- Supervise food prep and cooking
- Check food plating and temperature
- Establish portion sizes
- Schedule kitchen staff shifts
- Price menu items in collaboration with the Restaurant Manager
- Order food supplies and kitchen equipment, as needed
- Train kitchen staff on prep work and food plating techniques
- Store food products in compliance with safety practices (e.g. in refrigerators)
- Keep weekly and monthly cost reports
- Maintain sanitation and safety standards in the kitchen area
Proven work experience as a Kitchen, sous chef or Head ChefHands-on experience with planning menus and ordering ingredientsKnowledge of a wide range of recipesFamiliarity with kitchen sanitation and safety regulationsExcellent organizational skillsConflict management abilitiesAbility to manage a team in a fast-paced work environmentFlexibility to work during evenings and weekendsCertification from a culinary school or degree in Restaurant Management is a plus