- Collaborate with Restaurant Manager, Head Chef and Owner, for business growth and planning for new branches.- Develop menus and create new recipes.- Supervise kitchen personnel to assure quality and flavor.- Making sure the implementation of food safety regulations.- Scheduling and managing of back-of-house employees.- Handle complaints from clients to preserve the restaurant’s reputation.- Interview, hire, and train the cooks and other kitchen staff.- Manage demand & supply.- Establish group chat to establish communication with team.- Manage all kitchen operations including delivery & catering services.

- Participated in the opening of three branches.- Expanded menu by introducing a large number of new dishes.- Supervised the team of 6 line cooks to ensure high-quality food production.- Ensured the preparation of the order with the correct priority.- Modified recipes to meet customers’ needs and requests.- Inspected the premises according to quality and sanitation standards.- Inspected the maintenance of kitchen equipment.- Managed food inventory by re-stocking, labeling, and organizing supplies.- Trained cooks in food handling and safety procedures.- Prepared all Menu items during breakfast, lunch, and dinner according to the health regulations and restaurant standards, in 120+ seated busy restaurants.- Prepared 100+ dishes on average per shift of 9 hours.- Collaborated with team members to prepare sauces, marinades, dressings, batters, and other preparations.- Monitored temperature in cooler and freezer.- Managed all kitchen operations including dining, delivery, and catering services.

- Contributed to all kitchen operations including dining, delivery, and buffet services.- Prepared all menu items during breakfast, lunch, and dinner according to health regulations and club standards.- Prepared 100+ dishes on average per shift of 9 hours.- Modified recipes to meet customers’ needs and requests.- Collaborated with team members to prepare sauces, marinades,dressings, batters, and other preparations.- Trained new employees in food handling and safety procedures.- Maintained updated food inventory by re-stocking, labeling, and organizing supplies.- Monitored temperature in cooler and freezer.- Followed the FIFO standards.- Cleaned all kitchen equipment.- Participated in kitchen cleaning.- Assisted with all requests made by management.