Specialist in effectively operating and managing the hot kitchen department according to the highest standards, directing and coordinating food preparation activities and providing a main dining experience with quality and safety. Supervising the team of chefs, planning and including duties such as exceptional meals for our customers. Organizing cooking operations, monitoring food quality, and ensuring compliance with health and safety regulations. 1-Planning and organizing food preparation operations in the hot kitchen section, including task distribution and supervision of execution 2-Directing and training the chef team to ensure optimal performance and achieving the highest quality standards 3-Monitoring food quality and ensuring dishes are presented with high standards of taste and appearance 4-Monitoring costs and efficiently managing food supplies to achieve a balance between quality and cost 5-Communicating and coordinating with service and management teams to ensure an exceptional dining experience for customers 6-Providing periodic reports on kitchen department performance and recommendations for process improvement 7-Ensuring the availability of ingredients required for food preparation according to the approved menu