Job Description

Assist the Executive Chef in overseeing daily kitchen operations and food production. Supervise and support chefs, cooks, and kitchen staff to ensure quality and consistency. Ensure compliance with food safety, hygiene (HACCP standards). Assist in menu planning, recipe standardization, and special event catering. Monitor food quality, portion control, and presentation. HACCP and Food Safety certification preferred. Experience in corporate, industrial, or institutional catering is preferred. Experience serving high-volume corporate catering operations is an BAKERY CHEF, PASTRY CHEF, SALAD CHEF, AND ASSISTANT EXECUTIVE CHEF Preferably Arab nationals advantage.Egyptian or Moroccan

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Skills

chef ,

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Qualifications

• Diploma in Hotel Management and Catering Technology