أرمين مارديريان

• Oversee all food production activities, ensuring all items produced meet restaurant standards.
• Develop and manage cost structures for new menu items.
• Ensure consistent food quality and adherence to set standards.
• Menu Engineering analyzing
• Conduct monthly inventory with professional accuracy and thoroughness.
• Implement and maintain controls to reduce food waste and prevent theft.
• Approve requisitions and manage the purchase of food supplies and other necessary products.
• Lead menu development, recipe standardization, and purchasing specifications.

• Oversee all food production activities, ensuring all items produced meet restaurant standards.
• Manage staff punctuality and follow-up on performance.
• Ensure consistent high-quality food preparation and presentation.
• Conduct monthly inventory with professional accuracy and thoroughness.
• Approve requisitions and manage the purchasing of products and necessary food supplies.
• Implement and maintain controls to minimize food waste and prevent theft.
• Establish and enforce a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Lead and promote safe work habits, maintaining a safe working environment at all times.
• Develop and manage the cost structure for new menu items.

• Oversee all food production processes, ensuring all restaurant items meet established standards.
• Manage staff punctuality and monitor performance, providing necessary follow-up.
• Ensure consistent food quality and adherence to set standards.
• Conduct professional-level monthly inventory checks to ensure accuracy.
• Approve requisitions and manage the purchase of food supplies and other necessary products.
• Implement and maintain controls to reduce food waste and prevent theft.
• Establish and enforce a regular cleaning and maintenance schedule for kitchen areas and equipment.
• Promote and lead safe work practices, ensuring a safe working environment.
• Develop and manage cost structures for new menu items.

• Oversee all food production, ensuring all restaurant items are prepared to high standards.
• Manage staff punctuality and monitor performance, providing necessary follow-up.
• Ensure consistent food quality and adherence to set standards.
• Conduct professional-level monthly inventory checks to ensure accuracy.
• Approve requisitions and manage the purchase of food supplies and other necessary products.
• Implement and maintain controls to reduce food waste and prevent theft.
• Establish and enforce a regular cleaning and maintenance schedule for kitchen areas and equipment.
• Promote and lead safe work practices, ensuring a safe working environment.
• Develop and manage cost structures for new menu items.
• Promote and uphold safe work habits and maintain a safe working environment.

• Oversee all food production, ensuring all restaurant items meet quality standards.
• Manage menu engineering, development, and food purchase specifications, and standardize recipes.
• Handle payroll and manage staff punctuality, providing necessary follow-up.
• Ensure food quality and consistency are maintained to high standards.
• Conduct professional-level monthly inventory checks.
• Approve requisitions and manage the purchasing of food supplies and necessary products.
• Implement and maintain controls to minimize food waste and prevent theft.
• Establish and enforce regular cleaning and maintenance schedules for all kitchen areas and equipment.
• Foster effective communication among staff by maintaining a secure and collaborative working environment.

• Oversee food production to ensure quality and consistency.
• Lead menu development, recipe standardization, and purchasing specifications.
• Maintain top standards for food quality, hygiene, and safety.
• Manage food and kitchen labor budgets.
• Schedule and coordinate kitchen staff to meet labor cost goals.
• Implement controls to minimize waste and prevent theft.
• Approve requisitions and manage food supply purchases.
• Ensure proper staffing and productivity to optimize profitability.
• Evaluate products for quality and cost standards.
• Enforce cleaning and maintenance schedules for kitchen and equipment.
• Promote safe work habits and a secure working environment.
• Provide training and development for kitchen staff.

• Collaborate with the Executive Chef to develop diverse menus aligned with the restaurants policy and vision.
• Create innovative dishes that appeal to clients as needed.
• Establish work schedules and organize kitchen operations.
• Maintain order and discipline in the kitchen during working hours.
• Ensure proper staffing and productivity to optimize profitability.
• Evaluate products for quality and cost standards.
• Enforce cleaning and maintenance schedules for kitchen and equipment.