Supervising and field reviewing daily the kitchens in the branches and directing the general chefs with observations Qualifying and training public chefs and raising their competence and scientific and technical information.

 Providing ideas for new products or developing existing products on a monthly basis that are presented to management and are implementable.

 Implementing development plans in kitchens (new products, modifying or deleting products, new equipment, tools and methods of serving, kitchen construction...etc.)

Following up on maintenance within the kitchens, periodically reviewing the efficiency of the equipment, coordinating with the maintenance official and directing any comments.

 Work on quality management assessments at the kitchen level in the branches and implement realistic procedures to increase efficiency and improve results Working on cost controller reports at the branch kitchen level and implementing realistic procedures to increase efficiency and improve results.

 Work on Mystery Shopper reports at the branch kitchen level and implement realistic procedures to increase efficiency and improve results

Working on the results of the raw materials inventory and implementing realistic procedures to continuously improve the results in all branch kitchens.

 Working on customer feedback through daily reports issued by the Customer Service Department, as well as raising and improving the results of the monthly QSC report Training kitchen workers on how to pack approved rice, especially for standard items (rice, potatoes, salad, etc.), according to a correct, realistic, and implementable scientific method, with review and testing of individuals, guiding them, and taking corrective measures.

Providing creative ideas that help facilitate and raise the efficiency of kitchen operations and present them to management for approval and implementation.

 Covering chefs’ holidays when needed Developing seasonings and sauces and improving the taste of the products on the menu, in advance coordination with the operating and factory management.

 Participate in approving the promotion or transfer of any employee to the position of general chef, assistant general chef, or kitchen department head.

Monitoring any recurring administrative violations in the kitchens and reporting them to the Operations Manager to take the necessary measures.

 Training branch operating officials on technical matters in kitchens with the aim of raising their efficiency and performing their work better with continuous evaluation and guidance.

Implementing new administrative decisions related to kitchens, activating them on the ground, and adhering to them.

 Attending any administrative investigation with the branch’s general chef or his assistant due to a violation being committed or a deficiency in carrying out work tasks.

Attending meetings of kitchen department heads, recording the discussions that took place, and following up on its implementation on the ground with monitoring and evaluation.

 Participate in developing quality systems that are compatible with our method of operation and applicable on the ground, while implementing and implementing them.

 Submitting a report every 15 days to the General Manager of Operations and Branches on the status of the kitchens and any observations, following up on specific work plans, etc....

Nominating chefs and kitchen staff for the Human Resources Department who have competence and experience commensurate with the work.