Job Description

- Chef de Cuisine (Lebanese National)

Position Title:

Chef de Cuisine

Nationality Requirement:

Lebanese

Department:

Culinary / Kitchen

Reports To:

head of operation

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Position Summary:

The Chef de Cuisine (Lebanese National) will oversee the entire kitchen operations, ensuring the preparation and presentation of authentic Lebanese and Middle Eastern cuisine with high quality and consistency. This role requires strong leadership, creativity in menu development, and the ability to manage kitchen staff while maintaining strict hygiene and cost control standards.

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Key Responsibilities:

Menu Development & Authenticity

Design, develop, and update Lebanese and Middle Eastern menus, ensuring authenticity and innovation.

Introduce seasonal and signature dishes to enhance guest experience.

Kitchen Operations

Oversee daily kitchen activities, from food preparation to final presentation.

Ensure compliance with HACCP, food safety, and hygiene standards.

Monitor inventory, ordering, and waste control to achieve cost efficiency.

Team Leadership & Training

Supervise, train, and motivate chefs, cooks, and kitchen staff.

Schedule shifts and assign duties to maintain smooth operations.

Conduct regular training sessions on Lebanese culinary techniques and presentation.

Quality Control

Ensure consistency in taste, portion size, and presentation.

Conduct regular tasting sessions and kitchen inspections.

Collaboration & Reporting

Work closely with F&B management to align menus with business goals.

Collaborate with procurement to source premium Lebanese ingredients.

Provide regular reports on kitchen performance, cost control, and staff productivity.

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Requirements & Qualifications:

Education: Culinary Degree or Professional Certification (preferred).

Experience: Minimum 8-10 years of experience in professional kitchens, with at least 3 years as Chef de Cuisine or Head Chef specializing in Lebanese/Middle Eastern cuisine.

Skills:

Mastery of Lebanese culinary traditions and modern cooking techniques.

Strong leadership, organizational, and communication skills.

Ability to manage budgets, food costs, and staff productivity.

Creativity in menu design and plating.

Language: Fluent in Arabic & English (preferred).

Nationality: Lebanese (mandatory for cultural authenticity).

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Competencies:

Passion for Lebanese cuisine and culinary innovation.

Strong attention to detail and quality.

Team player with the ability to inspire multicultural teams.

Problem-solving and decision-making under pressure.

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