*Supervise all station employees and ensure they comply consistently with the standard recipes and serving portions, cooking methods, quality standards, kitchen rules, hygiene regulations, policies and proceduresImplement security / fire / safety procedures according to the set rules and regulations and report any incidents to hierarchyControl all dishes ready for serving to make sure they are produced according to quality, presentation and time specifications, and take all measures and make prompt decisions to avoid unsatisfactory productsRecord waste items on the revelant forms and accordingly reduce the wastage of products to assist in cost controlValidate the par level needed for all productsResearch, study and suggest new ideas and recipes to the Head Chef that could contribute to meeting/exceeding the set targetsFollow up on orders with suppliers, receive goods, check specifications, secure appropriate storing and sign acknowledgment receipts accordinglyTrain team members on all key responsibilities in the kitchen and ensure that they comply with the set statutory regulationsUpsell products while operating in the butcher shopAssist in carrying out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team's request to hierarchy*Supervise all station employees and ensure they comply consistently with the standard recipes and serving portions, cooking methods, quality standards, kitchen rules, hygiene regulations, policies and proceduresImplement security / fire / safety procedures according to the set rules and regulations and report any incidents to hierarchyControl all dishes ready for serving to make sure they are produced according to quality, presentation and time specifications, and take all measures and make prompt decisions to avoid unsatisfactory productsRecord waste items on the revelant forms and accordingly reduce the wastage of products to assist in cost controlValidate the par level needed for all productsResearch, study and suggest new ideas and recipes to the Head Chef that could contribute to meeting/exceeding the set targetsFollow up on orders with suppliers, receive goods, check specifications, secure appropriate storing and sign acknowledgment receipts accordinglyTrain team members on all key responsibilities in the kitchen and ensure that they comply with the set statutory regulationsUpsell products while operating in the butcher shopAssist in carrying out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team's request to hierarchy*Technical Degree in F&B or Hospitality Management3-4 years of experience in F&B operations in a similar roleFluency in EnglishAttention to details\: level 1Change and Adaptability\: level 2Commercial Understanding\: level 2Customer Focus\: level 2Driving and Achieving results\: level 1Initiative\: level 2Teamwork\: level 2*Technical Degree in F&B or Hospitality Management3-4 years of experience in F&B operations in a similar roleFluency in EnglishAttention to details\: level 1Change and Adaptability\: level 2Commercial Understanding\: level 2Customer Focus\: level 2Driving and Achieving results\: level 1Initiative\: level 2Teamwork\: level 2