"Experience: Minimum of 5 years of experience in a professional kitchen, with a background in a supervisory role. Experience in Lebanese fine dining or high-end restaurants is preferred.
Education: Culinary degree or equivalent training from a recognized culinary institution.
Strong culinary skills and knowledge of various cooking techniques.
Excellent leadership and team management abilities.
High attention to detail and commitment to quality.
Effective communication and interpersonal skills.
Ability to work efficiently in a fast-paced environment.
Proficiency with kitchen equipment and technology.
Physical Requirements: Ability to stand for extended periods, lift heavy items, and perform physically demanding tasks.
Flexibility: Willingness to work various shifts, including evenings, weekends, and holidays.
Professional Appearance: Maintain a professional and well-groomed appearance in accordance with the restaurant’s standards."
