مدير المطبخ

• Culinary & Quality Operations: Supervise food preparation, cooking, and plating to

ensure consistency, taste, and presentation adhere to brand recipes and standards.

• Cost & Inventory Management: Monitor food costs, minimize waste, conduct

regular inventory counts, and manage supplier orders while maintaining budgetary

targets.

• Food Safety & Compliance: Ensure strict compliance with local health, safety, and

sanitation regulations (e.g., HACCP, municipality guidelines). Maintain spotless

kitchen cleanliness and equipment maintenance logs.

• Team Leadership & Scheduling: Recruit, train, mentor, and evaluate kitchen staff.

Create efficient staff schedules to optimize labor costs during peak and slow hours.

• Menu Development & Pricing: Assist in designing new menu items, testing recipes,

and calculating food cost percentages to maximize profitability.

Desired Candidate Profile

• Experience: Minimum 3–5 years of culinary experience, with at least 2 years in a

kitchen management or head chef role within the hospitality/restaurant industry.

• Education: Diploma or degree in Culinary Arts, Hospitality Management, or a

related field is preferred.

• Certifications: Valid Food Safety certification (e.g., HACCP, ServSafe).

• Skills: Strong leadership, cost control, inventory management, and problem-solving

abilities under high-pressure conditions.