Planning and strategy. Menu Enginering and food costing.Recruit and manage kitchen staff.Pre-opening actions plan.

Professional Culinary Boutique.Specialized in chef clothing, kitchen utensils, and kitchen knives.

Report to and work closely with the Board of Directors to seek their involvement in policy decisions, fundraising and to increase the overall visibility of the organization.Strategic planning and implementation.Planning and operation of annual budget.Engage in fundraising and developing other revenues.Establishing employment and administrative policies and procedures for all functions and for the day-to-day operation of the nonprofit.Review and approve contracts for services.Other duties as assigned by the Board of Directors.

Establish a chefs society in Riyadh.Establish and lead a board members for Saudi Arabians Chefs Development Society in Riyadh.Collaborate with the founder and other region societies to share our experiences.

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.

Responsible for the day-to-day running of the kitchen.Planning, cooking and presenting dishes to the highest standard.Designing attractive menus appropriate to the restaurant style and guest preferences.Managing kitchen staff.Managing the budget and keeping track of costs and spending.Ordering, organising and managing stock.Liaising and negotiating with suppliers for best the products at the lowest prices.Dealing with customer needs, feedback, complaints and suggestions.Opening the kitchen in the morning and closing it at night.Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations.Performing waste management and reduction duties.Performing marketing tasks to promote the restaurant to the wider community.