Job Summary

To supervise the running of the assigned kitchen department, with the aim of maintaining our standards and of achieving maximum guest satisfaction. To increase sales, to achieve budget food cost and to stay within the budget to general kitchen expenses. To deputize in the absence of the Executive Chef, Executive Sous Chef.

Key Responsibilities

• Strong creative and conceptual skills, with the ability to elevate classic dishes.
• Ensure creativity is balanced with respect for tradition and core flavors
• Drive the creative direction of the menu, delivering modern interpretations of classic Arabic and Levantine dishes
• Ensure consistency and highest quality in food taste, temperature and presentation
• Ensure the quality and cleanliness of all food displays with maximum creativity
• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her...