Job Description
Menu Development and Recipe Creation: Develop a menu featuring various types of middle eastern dishes and desserts, including traditional recipes as well as innovative variations. - Create unique flavor profiles by experimenting with different ingredients and seasonings while staying true to the authentic taste of the dishes
Food Preparation and Cooking: Oversee the preparation and cooking of most importantly shawarma dishes, ensuring consistency in taste, texture, and presentation. Train kitchen staff on the proper techniques for preparing the shawarma
Quality Control: Taste and inspect dishes before they are served to ensure they meet the restaurant's standards for flavor, texture, and visual appeal. Monitor the freshness and quality of ingredients, including meat, bread and spices etc and ensure proper storage and handling procedures are followed.
Kitchen Management: Manage kitchen staff, including sous chefs, cooks, and kitchen assistants, and delegate tasks as needed to ensure smooth operations during service hours. Maintain cleanliness and hygiene standards in the kitchen, following food safety regulations and guidelines. Monitor inventory levels of ingredients and supplies and place orders as needed to ensure uninterrupted service.
Customer Interaction: Occasionally interact with customers to gather feedback on the dishes and make adjustments to the menu or preparation techniques based on their preferences. Handle any customer complaints or concerns regarding the quality or presentation of the dishes promptly and professionally.
Cost Control and Budgeting: Work closely with the restaurant management team to develop and manage the kitchen budget, including food costs and labor expenses specific to shawarma and other dishes. Implement cost-saving measures without compromising on the quality or authenticity of the dishes.
Continuous Improvement: Stay updated on current trends and innovations with new ingredients and flavor combinations. Continuously strive to innovate and improve menu offerings to keep the restaurant competitive in the market and attract new customers.
