Summary: Oversee all kitchen operations, including preparation, baking, quality control, and hygiene, with a focus on menu development and staff management. Highlights: 1. Opportunity to develop and update diverse menu items like manakish and fatayer 2. Lead and train kitchen staff in safety, sanitation, and food handling standards 3. Manage kitchen operations, production, inventory, and conflict resolution Key Responsibilities * Oversee all kitchen operations including preparation, baking, quality control, and hygiene. * Develop and update menu items, especially different types of manakish and fatayer. * Manage food cost, portion control, and wastage levels. * Ensure staff are trained in safety, sanitation, and food handling standards. * Coordinate with procurement for timely ordering of ingredients and supplies. * Conduct regular performance evaluations and provide feedback to kitchen staff. * Implement production schedules to ensure timely service during peak hours. * Kitchen Operations \& Production Oversight: Supervise and coordinate all kitchen activities, including dough preparation, fillings, oven operations, and display. * Ensure timely and consistent preparation and baking of products according to standard recipes. * Monitor daily par levels and ensure proper planning for AM/PM shift transitions. * Conduct regular on\-the\-job training for: Dough preparation techniques, Oven handling, Menu knowledge, Hygiene and cleanliness standards. * Ensure cleaning schedules are followed and that all staff know their tasks (especially given issues noted in evaluations). * Quality Control \& Hygiene: Inspect workstations for proper sanitation and cleanliness, Monitor ingredient freshness, dough shelf life, and adherence to storage guidelines. * Handle scheduling conflicts and redistribute tasks if staff are absent or underperforming. * Inventory \& Raw Material Coordination: Collaborate with purchasing or inventory team to ensure the availability of ingredients and supplies, Track usage of raw materials and coordinate with staff to avoid “86” items (out\-of\-stock), Implement and maintain ingredient par levels. * Problem Solving \& Communication. * Resolve internal kitchen conflicts and motivate the team to maintain performance. * Communicate effectively with management about staff issues, supply shortages, or maintenance needs. Compensation \& Benefits * Competitive salary based on experience * Opportunities for growth and skill Job Type: Full\-time