puestos de Restaurant en Arabia Saudí

1. Develop, propose, describe, and price menus suitable for the outlet operation, target market, and business goals.
2. Prepare and update the Outlet Kitchen’s Departmental Operations Manuals.
3. Attend weekly Food and Beverage and Department Head Meetings as scheduled.
4. Conduct pre-shift briefings and regular communication meetings, ensuring effectiveness and necessity.
5. Maintain and utilize departmental and associate communication channels, such as notice boards, log books, and handover reports.

Minimum 2 years of experience as Chef de Cuisine or Sous Chef in a reputable hotel or restaurant, preferably within luxury international brands. Qualification in Kitchen Production or Management is advantageous. Essential knowledge includes kitchen hygiene practices and occupational health and safety standards. Basic computer skills in MS Office and Recipe Maintenance System are preferred.