Details:

• Minimum 8 years as a executive chef and GCC experience is necessary
• Menus are 100% made in healthy and diet style.
• Bakery and Pastry Skills preferred
• Must be able to work with fresh ingredients, creating recipes and dishes from scratch, up to high standard.
• Must be a creative individual with the ability to create seasonal menus
• Must be able to direct a team of 12
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• Have decent knowledge about nutrition

- NOC Is mandatory - only selected candidates will be called Interested applicants may send their CV to: [email protected] Write the position applied for on the Subject.

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