Job Description
Qualifications
Experience: 3–5 years in professional kitchens with minimum 2 years in a leadership role.
Preferred Background: Lebanese cuisine / Central kitchen operations.
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.