Experience: 3–5 years in professional kitchens with minimum 2 years in a leadership role
Preferred Background: Lebanese cuisine / Central kitchen operations
Key Responsibilities:
Lead and manage central kitchen production operations
Supervise and motivate kitchen teams to maintain high performance
Ensure consistency in food quality, taste, and presentation
Monitor food cost, inventory, wastage, and portion control
Maintain HACCP, hygiene, and food safety standards
Coordinate production and dispatch for multiple outlets