Elias Droby

• Prepare meals for events such as weddings, corporate gatherings, and parties.
• Ensure food quality, portion control, and presentation are maintained.
• Prepare and bake pastries, bread, cakes, and desserts.
• Design and prepare personalized menus based on client preferences.
• Cook high-quality meals using fresh and premium ingredients.
• Design seasonal menus based on availability and sustainability.
• Manage food costs, waste control, and ingredient stock efficiently.

• Prepare and cook grilled dishes with precision.
• Hand-make fresh pasta, sauces, and pizza dough.
• Handle and cut raw fish with expertise and safety.
• Grilled Meats: Shawarma, kofta, kebabs, lamb chops
• Ensure food safety and hygiene during transport and service.
• Strong understanding of cooking techniques and ingredient usage

Kitchen Leadership & Staff Management:

• Recruit, train, and mentor kitchen staff to ensure efficiency and high performance.
• Maintain a positive and professional kitchen environment.
• Delegate responsibilities effectively while maintaining high food standards.

Menu Development & Innovation:

• Design and refine seasonal, high-quality menus that align with the restaurant's vision.
• Ensure dishes are visually appealing, flavorful, and meet customer expectations.
• Stay updated on food trends and incorporate new techniques and ingredients.

Collaboration & Communication:

• Work closely with restaurant management to align kitchen operations with business goals.
• Communicate effectively with waitstaff and front-of-house teams to ensure smooth service.
• Engage with customers when necessary, taking feedback to refine menu offerings.
• Monitor food costs, waste reduction, and portion control.
• Order and manage kitchen supplies, ensuring fresh and high-quality ingredients.
• Work within budget constraints while maintaining menu quality and profitability.