Experience: 3–5 years in professional kitchens with minimum 2 years in a leadership role.

Preferred Background: Lebanese cuisine / Central kitchen operations.

• Lead and manage central kitchen production operations.
• Supervise and motivate kitchen teams to maintain high performance.
• Ensure consistency in food quality, taste, and presentation.
• Monitor food cost, inventory, wastage, and portion control.
• Maintain HACCP, hygiene, and food safety standards.
• Coordinate production and dispatch for multiple outlets.