Chef

Mikail Ahmed Ragab

Food Preparation:

Prepare and cook dishes according to restaurant standards and customer preferences.
Ensure the quality and presentation of food meet company guidelines.
Menu Development:

Create new and innovative recipes while adhering to cost controls.
Update the menu regularly, keeping seasonal ingredients in mind.
Kitchen Management:

Supervise and train kitchen staff.
Delegate tasks to ensure efficiency and high-quality output.
Maintain order and cleanliness in the kitchen.
Inventory Management:

Monitor stock levels and place orders when necessary.
Ensure proper storage and handling of ingredients.
Control food costs and minimize waste.
Compliance and Safety:

Ensure all food safety regulations are met.
Maintain kitchen cleanliness and hygiene standards in line with health codes.
Comply with all safety standards and regulations, including allergen handling.
Customer Service:

Liaise with front-of-house staff to ensure customer satisfaction.
Address customer feedback and make necessary adjustments to recipes or presentation.

Qualifications

Must be able to communicate in English