Menu Development: Develop and update the menu to feature a variety of Levantine dishes, including appetizers, main courses, and desserts. Ensure that the menu is in line with authentic Levantine flavors while adding a creative touch.
Food Preparation: Prepare and cook Levantine dishes with precision, using traditional recipes and techniques. This includes grilling, roasting, baking, and preparing dishes such as falafel, shawarma, kebabs, mezze, and various Levantine desserts.
Quality Control: Maintain the highest standards of quality, taste, and presentation. Ensure that all dishes leaving the kitchen meet the established quality criteria.
Ingredient Sourcing: Procure and manage the sourcing of high-quality ingredients and spices typically used in Levantine cuisine. Maintain relationships with suppliers to ensure fresh and authentic ingredients.
Kitchen Management: Oversee kitchen staff, including Sous Chefs, Cooks, and Kitchen Assistants. Train, schedule, and coordinate their activities to meet service requirements.
Hygiene and Safety: Maintain a clean, organized, and safe kitchen environment. Adhere to food safety and sanitation guidelines and ensure the kitchen staff follows the same.
Creativity: Continuously explore creative ways to modernize and present Levantine dishes, while still preserving their authenticity and unique flavors.
Cost Control: Manage the kitchen budget effectively, minimizing waste, and ensuring efficient use of resources while maintaining high-quality standards.
