Prepare and present authentic Pan-Mediterranean dishes while maintaining high quality, hygiene, and consistency standards.
Key Responsibilities:
Prepare Mediterranean cuisines (Italian, Greek, Spanish, Lebanese, Turkish, etc.)
Ensure authentic taste, presentation, and portion control
Plan menus, specials, and seasonal offerings
Handle mise-en-place, inventory, and food costing
Maintain hygiene, food safety, and HACCP standards
Train and supervise kitchen staff
Control food wastage and maintain quality consistency
Skills Required:
Strong knowledge of Pan-Mediterranean cuisine
Expertise in grilling, baking, sauces, and plating
Menu planning & food costing
Team handling and kitchen coordination
Knowledge of hygiene and safety standards