Job Description
Responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help whenever needed.
Responsibilities:
- Oversee Daily Kitchen Operation.
- Ensure that kitchen service meets the highest quality standards.
- Plan the menu, coordinate with kitchen staff, and assist them as required.
- Control Kitchen food cost & quality.
- Comply with food safety procedures & Hygiene.
- Develop new food concepts.
- Responsible for the organization, coordination and service.
Qualifications & Requirements:
- Bachelor’ s Degree in Hotel Management.
- Minimum 10 years of relevant experience in restaurants & hotels.
- An experience in International Chain is a plus.
- An experience in the African market is a plus.
- Knowledge in Lebanese & International Cuisine.