Head Chef / Beirut

General Information

New Restaurant / Beirut
Job Type:
Restaurant/ Food Service
Date Posted:
Jan 13, 2017
To be discussed
Employee Type:
Full-Time Employee


• Manage mise en place of kitchen to ensure readiness to the shift, without over preparing and increasing waste or under preparing and causing customer complaints and lower sales
• Ensure proper flow in the kitchen to ensure food is going to customers on timely basis and as per standard
• Solve any customer complaint on food and investigate for the complaints
• Select and develop standard recipes for menu items to ensure consistent quality
• Analyze and set action plan for menu engineering and create/update menu items
• Be a main key player in food tastings conducted in the outlet and set action plan according to committee’s feedback
• Effective people management: check schedules; follow up on rules and regulations…
• Ensure and maintain quality and hygiene standards at all times
• Conduct inventories and manage food cost and wastage
• Provide initiatives to reduce kitchen costs without affecting quality and customer satisfaction
• Responsible for preparing the Manpower Planning and participate in recruitment activities

• A minimum of 10 years experience in food production is required
• A minimum of 3 years experience in similar position in hotels/restaurants serving similar cuisine
• A degree in hospitality management or its equivalent
• Possess leadership and organization skills
• Have basic knowledge of cost control and budgeting
• Possess good communication skills
• Ability to work under pressure

Company Profile