• Plan the kitchen organizational hierarchy. Responsible for placing food orders and necessary kitchen tool orders inorder to enable preparation of the meals in line with the international standards. Prepare food with a variety of cooking techniques. • Oversee & manage Par stock level of food ingredients for Kitchen and main stores. Release purchase orders to local suppliers and to the warehouse and ensuring stock levels at all times.• Monitor & maintain the quality of the food produced in the kitchen, ensuring that the kitchen works within relevant hygiene, Health and Safety guidelines.• Handle different cuisine and dynamic operations, managing office operations, including inter/ intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.• Responsible for planning the set menu items and any specials as well as provide the recipes. Plan a La Carte, Buffet and Party Menu. Standardize Recipes, presentation of all a la carte dishes.• Control wastage, spoilage, pilferage and breakage & implement all Cost Control Procedures for staff Cafeteria and MDR. Maintain the Official ISO records of Food Production Department.• Responsible for maintaining cordial relations with large corporate clients to assure satisfactory service and speedy problem solving. Address any complaints which affect the kitchen staff and resolve those issues. • Select, induct, train and place employees. Manage the team for better performance and efficiency while providing regular training sessions to the new incumbents in voice and accent, updating the existing ones; allocate work to the team members. • Responsible for daily operations, supervising all of the crew, maintaining cleanness, correcting table settings, maintaining a high service standard, taking an active part in the personnel training program, ensuring that the cleaning schedule is followed by the personnel

• Plan the kitchen organizational hierarchy. Responsible for placing food orders and necessary kitchen tool orders inorder to enable preparation of the meals in line with the international standards. Prepare food with a variety of cooking techniques. • Oversee & manage Par stock level of food ingredients for Kitchen and main stores. Release purchase orders to local suppliers and to the warehouse and ensuring stock levels at all times.• Monitor & maintain the quality of the food produced in the kitchen, ensuring that the kitchen works within relevant hygiene, Health and Safety guidelines.• Handle different cuisine and dynamic operations, managing office operations, including inter/ intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.• Responsible for planning the set menu items and any specials as well as provide the recipes. Plan a La Carte, Buffet and Party Menu. Standardize Recipes, presentation of all a la carte dishes.• Control wastage, spoilage, pilferage and breakage & implement all Cost Control Procedures for staff Cafeteria and MDR. Maintain the Official ISO records of Food Production Department.• Responsible for maintaining cordial relations with large corporate clients to assure satisfactory service and speedy problem solving. Address any complaints which affect the kitchen staff and resolve those issues. • Select, induct, train and place employees. Manage the team for better performance and efficiency while providing regular training sessions to the new incumbents in voice and accent, updating the existing ones; allocate work to the team members. • Responsible for daily operations, supervising all of the crew, maintaining cleanness, correcting table settings, maintaining a high service standard, taking an active part in the personnel training program, ensuring that the cleaning schedule is followed by the personnel.