1. Duties and Responsibilities

• Overall responsibility for the operation and management of the kitchen and all kitchen sections.
• Assigning daily tasks, shifts and vacation schedules, and monitoring staff performance.
• Planning daily and weekly menus as well as menus for special events.
• Preparing special meals for guests, visitors and delegations.
• Supervising the preparation and execution of events and functions.
• Monitoring food quality, presentation and compliance with required standards.
• Monitoring portion sizes (Portion Control) and ensuring compliance with specified quantities.
• Monitoring food and raw material costs (Food Cost) and reducing waste and losses.
• Monitoring kitchen requirements for raw materials and coordinating with suppliers.
• Monitoring stock levels, storage conditions and proper use of food products.
• Good knowledge of all kitchen sections and their daily operations.
• Implementing and monitoring HACCP, Food Safety and General Hygiene standards.
• Monitoring storage, cooking and cooling temperatures and ensuring food safety.
• Monitoring the condition of kitchen equipment and coordinating with the maintenance department in case of breakdowns.
• Following up on preventive and regular maintenance of kitchen equipment.
• Training, guiding and developing kitchen staff.
• Preparing kitchen reports, purchase requests and operational requirements when necessary.
• Handling emails, computers and basic Word and Excel applications.
• Coordinating with management regarding kitchen requirements and daily operations.
• Handling operational emergencies and solving problems to ensure continuity of kitchen operations.

2. Candidate Requirements

• Degree or diploma in Hospitality / Hotel Management – Culinary Arts preferred.
• Minimum 10 years of experience, preferably 10–15 years, in professional cooking and kitchen management.
• Previous experience in hotels, restaurants or large-scale kitchens.
• Proven experience in supervising and managing kitchen teams.
• Good knowledge of all kitchen sections and their operations.
• Experience in menu planning, special meals and event catering.
• Good knowledge of HACCP, Food Safety and General Hygiene.
• HACCP and Food Safety training/certificates are an advantage.
• Good command of the English language.
• Good computer skills, including email, Word and Excel.
• Ability to communicate and coordinate effectively with suppliers.
• Good understanding of Food Cost and Portion Control.
• Ability to organize staff schedules, shifts and vacations.
• Ability to work under pressure and take responsibility.
• Strong leadership and communication skills.
• Good decision-making and problem-solving skills.

We are currently seeking a skilled IT Administrator to join our team.

The ideal candidate should possess the following qualifications:

• Bachelor degree in Computer/Communication Engineering or equivalent.
• 2-4 years relevant experience in the IT field.
• MCSA certification is a must.
• Fortigate course completion is a must.
• Flexibility to work on a shift basis.
• Fluent in English.
• Professional knowledge in both hardware and software.

As an IT Administrator, your responsibilities will include :

• Providing technical support and assistance for all requests related to computer and Internet systems (hard and software).
• Controlling and evaluating IT and electronic data operations.
• Upgrading and maintaining all computer systems including anti-virus on the network to ensure data security and protection.
• evaluating and improving the running system under economic aspects