Kuwait

Managing kitchen staff, including hiring and training new employees.
Creating work schedules, delegating tasks, and supervising the daily operations of the kitchen.
Researching and identifying new suppliers and vendors to expand the range of ingredients and products available to the kitchen.
Building strong, long-term relationships with suppliers and vendors to ensure reliable and consistent delivery of high-quality products.

Skills

Must have a good understanding of the business side of running a restaurant, including inventory management, food costs, and profit margins.
Possess excellent interpersonal skills and be able to build strong relationships with customers, suppliers, and colleagues.
Have a keen sense of taste and smell, and be able to adjust seasoning and flavors to achieve the desired taste.
Be able to incorporate seasonal ingredients and local specialties into menu items, ensuring that the restaurant offers a unique and memorable dining experience.

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