وظائف شيف حلويات في لبنان

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.<br><br>The job of <strong>Sous Chef </strong>is executed satisfactorily when:<br><ul><li>Assist with organizing special events and special food promotions.</li><li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.</li><li>Maintain a hygienic kitchen and personal hygiene.</li><li>Clean the kitchen and equipment.</li><li>Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</li><li>Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.</li><li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.&nbsp;</li><li>Approve leave after considering hotel occupancy.</li><li>Work with superior in the preparation and management of the department’s budget.</li><li>Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.&nbsp;</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.<br> </div>

We are looking for a talented and passionate Head Chef responsible for leading all kitchen operations, ensuring the preparation of high-quality food, maintaining food safety standards, managing kitchen staff, controlling food costs, and delivering an exceptional dining experience to join our team. <br>Keys and Responsibilities: <br>• Plan, organize, and supervise all kitchen activities. <br>• Ensure all dishes are prepared according to company recipes and presentation standards. <br>• Develop and manage the restaurant menu by creating innovative recipes, introducing new dishes, updating seasonal offerings, and ensuring all menu items meet the company's quality, presentation, and cost standards while aligning with customer preferences and business objectives. <br>• Supervise, train, motivate, and evaluate all kitchen staff. <br>• Ensure proper teamwork and communication within the kitchen. <br>• Conduct on-the-job training for new employees. <br>• Monitor inventory levels and ensure sufficient stock is available. <br>• Prepare purchase requests for kitchen supplies and ingredients. <br>• Ensure full compliance with food safety regulations and company hygiene standards. <br>• Maintain a clean, organized, and sanitary kitchen at all times. <br>• Monitor inventory levels and ensure sufficient stock is available. <br>• Maintain recipe records and standard operating procedures. <br>• Ensuring the guests receive excellent service and enjoy their culinary experience. <br> <br>Qualifications: <br>• Diploma or Degree in Culinary Arts or a related field is preferred. <br>• Minimum 7 years of kitchen experience as a Head Chef. <br>• Strong understanding of food safety and hygiene standards. <br>• Excellent organizational and time management skills. <br>• Good communication and problem-solving abilities. <br> <br>If you are interested Contact us via ???? WhatsApp on 76/864265 <br>Location: Damour -Lebanon

• Plan, organize, and supervise all kitchen activities. <br>• Ensure all dishes are prepared according to company recipes and presentation standards. <br>• Develop and manage the restaurant menu by creating innovative recipes, introducing new dishes, updating seasonal offerings, and ensuring all menu items meet the company's quality, presentation, and cost standards while aligning with customer preferences and business objectives. <br>• Supervise, train, motivate, and evaluate all kitchen staff. <br>• Ensure proper teamwork and communication within the kitchen. <br>• Conduct on-the-job training for new employees. <br>• Monitor inventory levels and ensure sufficient stock is available. <br>• Prepare purchase requests for kitchen supplies and ingredients. <br>• Ensure full compliance with food safety regulations and company hygiene standards. <br>• Maintain a clean, organized, and sanitary kitchen at all times. <br>• Monitor inventory levels and ensure sufficient stock is available. <br>• Maintain recipe records and standard operating procedures. <br>• Ensuring the guests receive excellent service and enjoy their culinary experience. <br> <br>Qualifications: <br>• Diploma or Degree in Culinary Arts or a related field is preferred. <br>• Minimum 7 years of kitchen experience as a Head Chef . <br>• Strong understanding of food safety and hygiene standards. <br>• Excellent organizational and time management skills. <br>• Good communication and problem-solving abilities

<p><h4>Position summary</h4> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform chef of excess food items for use in daily specials. Inform food and beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: At least 3 years of related work experience.</li> <li>Supervisory experience: No supervisory experience.</li> <li>License or certification: None.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine, and approachable environment, join our team.</p> <p>In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

We are seeking a Head Chef – Lebanese Cuisine Production to lead the client’s Central Production Kitchen, specializing in the large-scale production of premium authentic Lebanese cuisine across Belgium – Europe. <br> <br> <br> <br>Proficiency in French is not required for this position, as the working environment is predominantly Arabic speaking. Nevertheless, French language skills would be considered as a plus. <br> <br> <br> <br>The ideal candidate should possess the following qualifications and competencies: <br> <br> <br> <br>· Bachelor's Degree or Diploma in Culinary Arts, Hospitality Management, Food Production. <br> <br>· Minimum of 7 years of progressive professional culinary experience within reputable hospitality, food manufacturing, or central production kitchen environments. <br> <br>· Demonstrated expertise in the large-scale production of authentic Lebanese cuisine, with comprehensive knowledge of traditional recipes, standardized production methods, quality control, and batch consistency. <br> <br>· Previous experience managing operations within a central production kitchen, commissary kitchen, food manufacturing facility, or industrial catering operation is highly preferred. <br> <br>· Strong leadership and people management skills, with a proven ability to recruit, coach, motivate, develop, and lead multicultural culinary teams toward achieving operational excellence. <br> <br>· Excellent planning, organizational, and production scheduling capabilities, with the ability to effectively prioritize workloads and optimize resources in a fast-paced production environment. <br> <br>· Demonstrated ability to perform effectively under pressure, manage competing priorities, and consistently achieve production targets and delivery deadlines without compromising food quality or safety standards. <br> <br>· Thorough understanding of food safety management systems, HACCP principles, sanitation procedures. <br> <br> <br> <br>The successful candidate will receive a competitive compensation package, including: <br> <br>- Net monthly salary of €2,600 <br> <br>- Employer-provided accommodation <br> <br>- Medical insurance <br> <br>- 22 calendar days of paid annual leave <br> <br>- One annual round-trip economy airfare to the employee's home country <br> <br>- Meal allowance provided through Ticket Restaurant (Ticket Resto) vouchers, in accordance with the company's policy

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><strong>Key Accountabilities</strong></span></p><br><p><strong>Culinary Excellence</strong></p><br><ul><li>Plan, organize, and execute banquet food production according to event requirements and service timelines.&nbsp;</li><li>Ensure all dishes meet established quality, presentation, and consistency standards.&nbsp;</li><li>Support menu planning and culinary innovation in collaboration with the Executive Chef.&nbsp;</li><li>Participate in menu tastings and customization for special events and VIP functions.&nbsp;</li><li>Maintain a guest-focused approach to elevate the overall banquet dining experience. </li></ul><p><strong>Operational Leadership</strong></p><br><ul><li>Lead daily banquet kitchen operations and production planning.&nbsp;</li><li>Coordinate with Culinary, Events, Stewarding, and F&amp;B teams to ensure seamless event execution.&nbsp;</li><li>Supervise, motivate, and develop culinary colleagues to achieve operational excellence.&nbsp;</li><li>Manage staffing and scheduling according to business demand.&nbsp;</li></ul><p><strong>Food Safety &amp; Compliance</strong></p><br><ul><li>Maintain compliance with food safety, hygiene, sanitation, and HACCP requirements.&nbsp;</li><li>Ensure proper food handling, storage, labeling, and waste control procedures.&nbsp;</li><li>Promote a safe and organized working environment.&nbsp;</li></ul><p><strong>Financial &amp; Business Performance</strong></p><br><ul><li>Support food cost control initiatives and efficient use of resources.&nbsp;</li><li>Monitor inventory levels and assist with purchasing requirements.&nbsp;</li><li>Contribute to productivity and continuous improvement opportunities within the operation.&nbsp;</li></ul><p><strong>What We’re Looking For</strong></p><br><p><strong>Experience</strong></p><br><ul><li>Minimum <strong>3–5 years of culinary leadership experience</strong>, ideally within banquet or large-volume hotel operations.&nbsp;</li><li>Previous experience in luxury hospitality or international hotel brands preferred.&nbsp;</li><li>Proven experience managing teams and delivering high-quality event catering.&nbsp;</li></ul><p><strong>Qualifications</strong></p><br><ul><li>Diploma or Degree in Culinary Arts, Hospitality Management, or related field preferred.&nbsp;</li><li>Food Safety / HACCP certification preferred.&nbsp;</li></ul><p><strong>Skills &amp; Competencies</strong></p><br><ul><li>Leadership and people development&nbsp;</li><li>Strong planning and organization skills&nbsp;</li><li>High attention to detail and quality standards&nbsp;</li><li>Effective communication and collaboration&nbsp;</li><li>Ability to perform under pressure in a dynamic environment&nbsp;</li><li>Cost awareness and operational mindset</li></ul><p><span><strong>What We Offer&nbsp;</strong></span></p><br><p><span>We’ll reward all your hard work with a great salary and benefits – including a uniform, great room discount and superb training.&nbsp;</span></p><br><p><span>Join us and you’ll become part of the family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.</span></p><br><p><span>IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.</span></p><br><br> </div>

مطلوب معلم فرن ذو خبرة لمطعم في جديدة المتن <br>دوام العمل من الظهر حنى منتصف الليل <br>يحدد الراتب بعد المفابلة والتجربة <br>يرجى إرسال السيرة الذاتية أو رسالة واتسأب على الرقم المرفق في الإعلان

???? Location: Keserwan- Jbeil Governorate <br> <br>???? Please send your CV to: info@apcadma.com <br> <br>???? Preferred: Candidates available for immediate start <br> <br>???? Salary: To be discussed

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Hiring for a Rooftop in tabarja:</p><p>Pm SHift Only</p><p>Competitive Salaries</p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b >NEW CONCEPT GREEK SANDWICHES AND PLATES .</b></p><p><b><br></b></p><p><b>Job Type:Hospitality/ Travel</b></p><p><b>Location:Lebanon</b></p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Needed for a restaurant in beirut downtown</p><p>Minimum 2 years of experience</p><p>Flexible schedule</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 2 years of experience</p><p></p></section>

Beit Kanz Restaurant is looking for talented and passionate Kitchen Staff to join its team. <br> <br>The selected candidates will be responsible for preparing and executing dishes desserts according to established recipes and quality standards, while ensuring consistency, presentation, and kitchen hygiene. <br> <br>If you are detail-oriented, committed to quality, and eager to work in a dynamic kitchen environment, we would love to hear from you. <br> <br>???? Interested candidates are invited to send their CVs to: hr@beitelbaraka.org

experience in food and beverage <br>has knowledge in waiter position <br>English is a must <br>flexible <br>energetic <br>problem solving skills

Needed for a restaurant in beirut downtown <br>Minimum 2 years of experience <br>Very good salary <br>Flexible schedule

Hiring urgently Kitchen Comis/DCDP for a prestigious hotel located in Harissa (Keserwan area). <br> <br>Only Lebanese nationals Candidates. <br> <br>Preferably Living in the same/nearby area. <br> <br>Accommodation could be available. <br> <br>Must be availanle for Flexible shifts (Am/Pm). <br> <br>Salary : Up to 600$ plus other benefits. <br> <br>Share your CV at: deploya.lb@gmail.com

Proven experience in preparing authentic pizzas and a variety of Italian cuisine to a high standard. <br>Strong knowledge of dough preparation, baking techniques, and Italian recipes. <br>Flexible to work different shifts, weekends, and support kitchen operations as required. <br>Well-groomed, professional, and presentable at all times. <br>Excellent communication and teamwork skills with the ability to work in a fast-paced environment. <br>Ability to maintain high standards of food quality, hygiene, and presentation. <br>Creative mindset with the ability to contribute to menu development and seasonal specials. <br>Strong organizational and time-management skills to ensure efficient kitchen operations. <br>Positive attitude, willingness to learn, and ability to adapt to operational needs. <br>Committed to following food safety, HACCP, and company standards at all times

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level<br> -Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution<br> -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner<br> -Delivers on departmental plans and objectives, where hotel initiatives &amp; targets are achieved<br> -Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained<br> -Builds and maintains effective working relationships whilst promoting the company culture and values.<br> -Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Experience in kitchen beneficial but not essential<br> -Hands-on approach with a can-do work style<br> -Commitment to delivering exceptional guest service with a passion for the hospitality industry<br> -Ability to find creative solutions taking ownership for duties and tasks assigned<br> -Personal integrity, with the ability to work in an environment that demands excellence<br> -Experience of working with IT systems on various platforms<br> -Strong communication skills</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Gymbo Wellness is recruiting a skilled Kitchen Production Specialist to support the development and daily operation of the B Caf healthy food kitchen.</p><p>The position is based in the Back of House kitchen and focuses on food production, recipe standardization, menu improvement, cost control, kitchen hygiene, stock management, and delivery orders.</p><p>Main Duties</p><ul><li>Prepare healthy meals, salads, bowls, sandwiches, breakfast items, snacks, sauces, and other menu products.</li><li>Ensure every item follows the approved recipe, portion size, preparation method, presentation standard, and service time.</li><li>Contribute to the re-engineering of the B Caf menu by testing recipes, improving ingredients, simplifying preparation, and developing commercially viable items.</li><li>Create detailed recipe cards covering ingredients, quantities, preparation steps, portions, plating, allergens, shelf life, and food cost.</li><li>Calculate recipe costs, control portions, monitor waste, and support menu profitability.</li><li>Prepare, package, and coordinate Toters, takeaway, and delivery orders accurately and on time.</li><li>Complete daily mise en place and maintain a clean, organized, and efficient kitchen.</li><li>Follow food safety, sanitation, labeling, temperature-control, storage, and cross-contamination procedures.</li><li>Monitor ingredient levels, receive deliveries, inspect product quality, and apply FIFO stock rotation.</li><li>Support inventory control, purchasing requirements, and waste-reduction procedures.</li><li>Coordinate professionally with B Caf staff, management, reception, and suppliers.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Requirements</p><ul><li>At least 5 years of professional kitchen experience.</li><li>Strong experience in healthy food preparation, preferably in a healthy caf , restaurant, meal-preparation business, fitness facility, wellness concept, or catering operation.</li><li>Proven knowledge of recipe costing, food costing, portion control, waste reduction, and menu profitability.</li><li>Experience creating standardized recipe cards and kitchen preparation procedures.</li><li>Strong plating, presentation, and food-packaging skills.</li><li>Good knowledge of food hygiene, allergens, storage temperatures, labeling, and food safety.</li><li>Previous experience handling delivery orders, preferably through Toters.</li><li>Ability to work quickly and accurately while maintaining quality and consistency.</li><li>Strong discipline, organization, punctuality, teamwork, and attention to detail.</li><li>Arabic is required. English or French is considered an advantage.</li></ul><p></p></section>

Kitchen Operations Management <br>Oversee the daily operations of all kitchen sections and ensure smooth service execution. <br>Ensure all food is prepared, presented, and served according to established recipes, standards, and specifications. <br>Maintain consistency in taste, quality, portion sizes, and presentation of all menu items. <br>Monitor food production to ensure timely service and guest satisfaction. <br>Coordinate kitchen activities with restaurant management and front-of-house teams. <br>Menu Development & Culinary Excellence <br>Develop, review, and update Lebanese menu offerings in line with market trends and customer preferences. <br>Create seasonal menus, specials, and promotional dishes. <br>Standardize recipes and cooking procedures to ensure consistency. <br>Conduct regular food tastings and quality assessments. <br>Preserve the authenticity of Lebanese cuisine while introducing innovative concepts where appropriate. <br>Leadership & Team Management <br>Lead, supervise, train, and motivate kitchen employees. <br>Conduct onboarding and ongoing training for kitchen staff. <br>Assign duties and manage work schedules to ensure adequate staffing. <br>Monitor employee performance and provide coaching and corrective actions when necessary. <br>Foster teamwork, discipline, and a positive working environment. <br>Participate in recruitment, interviews, and evaluation of kitchen personnel. <br>Food Cost & Inventory Control <br>Monitor and control food cost targets. <br>Ensure proper portion control and minimize food waste. <br>Manage inventory levels and oversee purchasing requirements. <br>Review stock usage and conduct regular inventory counts. <br>Coordinate with suppliers regarding product quality and availability. <br>Analyze food cost reports and implement corrective actions when necessary. <br>Food Safety & Hygiene <br>Ensure full compliance with HACCP, food safety regulations, and company policies. <br>Maintain the highest standards of kitchen cleanliness and sanitation. <br>Conduct regular inspections of food storage, preparation, and handling procedures. <br>Ensure proper temperature controls, labeling, and stock rotation (FIFO). <br>Lead corrective actions related to food safety concerns and audit findings. <br>Quality Assurance <br>Conduct daily tastings of all prepared items before service. <br>Monitor guest feedback and implement improvements where necessary. <br>Ensure all dishes meet the restaurant’s quality standards. <br>Address quality issues immediately and implement preventive measures. <br>Budgeting & Cost Management <br>Assist in preparing kitchen budgets and forecasts. <br>Control labor costs through efficient scheduling and productivity management. <br>Monitor kitchen expenses and identify cost-saving opportunities. <br>Ensure optimal utilization of resources without compromising quality. <br>Operational Planning <br>Plan production requirements based on business forecasts. <br>Coordinate with management regarding events, promotions, and special functions. <br>Ensure proper preparation levels to meet operational demands. <br>Develop contingency plans for peak periods and special events. <br>Compliance & Reporting <br>Ensure compliance with company policies, labor regulations, and operational procedures. <br>Prepare and submit required reports related to food cost, inventory, staffing, and kitchen performance. <br>Participate in management meetings and provide operational recommendations. <br>Qualifications <br>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. <br>HACCP and Food Safety certifications preferred. <br>Experience <br>Minimum 15 years of culinary experience <br>Extensive experience in authentic Lebanese cuisine. <br>Experience managing high-volume restaurant kitchens. <br>Strong background in menu development, food cost control, and kitchen leadership

Gymbo Wellness is recruiting a skilled Kitchen Production Specialist to support the development and daily operation of the BôCafé healthy food kitchen. <br> <br>The position is based in the Back of House kitchen and focuses on food production, recipe standardization, menu improvement, cost control, kitchen hygiene, stock management, and delivery orders. <br> <br>Main Duties <br> <br>• Prepare healthy meals, salads, bowls, sandwiches, breakfast items, snacks, sauces, and other menu products. <br> <br>• Ensure every item follows the approved recipe, portion size, preparation method, presentation standard, and service time. <br> <br>• Contribute to the re-engineering of the BôCafé menu by testing recipes, improving ingredients, simplifying preparation, and developing commercially viable items. <br> <br>• Create detailed recipe cards covering ingredients, quantities, preparation steps, portions, plating, allergens, shelf life, and food cost. <br> <br>• Calculate recipe costs, control portions, monitor waste, and support menu profitability. <br> <br>• Prepare, package, and coordinate Toters, takeaway, and delivery orders accurately and on time. <br> <br>• Complete daily mise en place and maintain a clean, organized, and efficient kitchen. <br> <br>• Follow food safety, sanitation, labeling, temperature-control, storage, and cross-contamination procedures. <br> <br>• Monitor ingredient levels, receive deliveries, inspect product quality, and apply FIFO stock rotation. <br> <br>• Support inventory control, purchasing requirements, and waste-reduction procedures. <br> <br>• Coordinate professionally with BôCafé staff, management, reception, and suppliers. <br> <br>Requirements <br> <br>• At least 5 years of professional kitchen experience. <br> <br>• Strong experience in healthy food preparation, preferably in a healthy café, restaurant, meal-preparation business, fitness facility, wellness concept, or catering operation. <br> <br>• Proven knowledge of recipe costing, food costing, portion control, waste reduction, and menu profitability. <br> <br>• Experience creating standardized recipe cards and kitchen preparation procedures. <br> <br>• Strong plating, presentation, and food-packaging skills. <br> <br>• Good knowledge of food hygiene, allergens, storage temperatures, labeling, and food safety. <br> <br>• Previous experience handling delivery orders, preferably through Toters. <br> <br>• Ability to work quickly and accurately while maintaining quality and consistency. <br> <br>• Strong discipline, organization, punctuality, teamwork, and attention to detail. <br> <br>• Arabic is required. English or French is considered an advantage