Job Description
Roles & Responsibilities
. Food Preparation: Prepare and cook a variety of authentic oriental dishes, including mezzes, grills, and traditional specialties, ensuring high-quality standards for restaurants and banquet events.
. Menu Development: Create new dishes, develop menu recipes, and update menu cards to meet culinary trends.
. Operational Management: Oversee daily kitchen operations, including managing food quality, freshness, and temperatures.
. Inventory & Cost Control: Monitor inventory levels, order supplies, and manage waste to maintain food cost efficiency.
. Leadership & Safety: Supervise and train others chefs to ensure accountability during high occupancy periods with strict compliance of health and sanitation regulations.
. Communication: Requires reading, writing and oral proficiency in the English language.
Leadership: Ability to lead a team in a fast-paced, high-pressure environment.
Consistency: Strong attention to detail for consistent food quality and presentation.
Desired Candidate Profile
Three to five years previous experience in oriental area.