Bassel Zaiter

Supervise Kitchen Staffand Operations during shifts, delegating tasks and ensuring adherence to recipes and
standards.
Assist the Head Chef in Menu Development, contributing ideas and executing daily specials.
Maintain Inventory and Order Supplies, monitoring stock levels to ensure the kitchen is properly provisioned.
Oversee Food Preparation and Plating, ensuring all dishes meet quality, consistency, and presentation standards
before service.
Uphold Health, Safety, and Sanitation Protocols, ensuring the kitchen complies with all regulations.

Assist in daily kitchen operations by preparing ingredients, stations, and supervisingjunior staffto ensure a
smooth service.
Execute and maintain quality standards for all dishes according to the head chefs specifications and recipes.
Monitor food stock levels and assist with inventory control, receiving, and storage to minimize waste.
Uphold strict hygiene and safety procedures in all kitchen areas to comply with regulations.
Support menu development by contributing ideas and helping to test new dishes and specials.

Supervise and support kitchen line staff by assisting with station setup, guiding preparation tasks, and ensuring
timely dish assembly during service.
Maintain quality and consistency by following standardized recipes, checking portion sizes, and ensuring proper
presentation before food leaves the kitchen.
Assist in inventory management by monitoring ingredient stock levels, helping with orders, and ensuring proper
labeling and storage.
Uphold cleanliness and safety by enforcing hygiene standards, maintaining an organized workspace, and
following all kitchen safety protocols.

Lead a designated kitchen station independently, such as sauté, grill, or grade manger, ensuring timely and
consistent output during service.
Supervise and train Commis chefs assigned to the section, delegating tasks and ensuring their work meets kitchen
standards.
Maintain mise en place for the section, ensuring all ingredients are prepared, organized, and stocked for service.
Uphold hygiene, safety, and waste control within the section by following procedures and minimizing food
spoilage.

Manage a specific kitchen station (e.g., grill, sauté, or cold section), cooking and plating all dishes from that area to
exact standards.
Oversee and guide commis chefs working in the station, ensuring proper task completion and reinforcing kitchen
standards.
Maintain station organization and mise en place, ensuring ingredients, tools, and workstation are fully prepared
and stocked before and during service.
Ensure strict adherence to safety, hygiene, and portion control within the station to