Ad Type: Looking for a job Experience Level: Senior Contract Type: Other Qualification: Other Job Title: Executive Chef / Restaurant & Kitchen Operations Manager Professional Summary: An executive chef and restaurant operations manager with over 20 years of practical experience in the restaurant, kitchen, and popular cuisine sectors. A self-made career progression from the ground up has provided me with detailed knowledge of field and administrative work intricacies. Expert in full restaurant operations management (from A to Z), team leadership, quality control, food safety, and preparing banquets and major events, with comprehensive mastery of all hot dishes, cold dishes, butchery, appetizers, and juices. Professional Experience: Operations Manager & Executive Chef | (20 years of experience) in Kitchens and Restaurants Full supervision of restaurant and kitchen management and operations from A to Z (administratively and technically). Leading and organizing the work team, task delegation, and controlling cooking quality and hygiene and safety standards. Supervising the preparation of daily menus and developing dishes to ensure customer satisfaction. Executive Chef & Butchery/Meat Chef | (Accumulated experience +20 years) Hot Kitchen: Mastery of cooking all types of rice andكبسات (traditional rice dishes), stews, and grilled dishes for (breakfast, lunch, and dinner). Butchery & Events: Managing and preparing butchery and large banquets for weddings, gatherings, and various events. Cold Section & Desserts: Preparing all types of appetizers, natural juices, and ice cream. Career Progression Path: Executive Chef and Restaurant Operations Manager Meat and Butchery Chef Hot Kitchen Chef (كبسات and stews) Cold Section Chef (juices, ice cream, and appetizers) Oven Baked Goods Chef Stew and Breakfast/Lunch/Dinner Chef Skills and Abilities: Operations Management: Full operation of restaurants and kitchens, operational planning, and cost and quality control. Popular Cuisine: Complete professionalism in popular cuisine. Banquet Management: High ability to handle large orders and major events efficiently. Team Management: Training and directing staff and ensuring coordination between all kitchen departments.