Corporate Executive Chef

General Information

Job Type:
Restaurant/ Food Service
Date Posted:
Sep 10, 2019
To be discussed
Employee Type:
Full-Time Employee


Minimum of 15 years experience
Experience in Lebanese cuisine is a must
Experience in managing many outlets' kitchens is a must

Oversee the operation’s culinary activities by conducting regular visits and audits in order to ensure proper functioning of the back of house operation and that food production and quality are consistent with set standards
Manage compliance to confirm that all policies, standard procedures, recipes, serving portions, cooking techniques, quality standards, kitchen rules and hygiene regulations are being followed and implemented
Coordinate with the Operations Managers and the Food Safety Manager to recommend the best quality ingredients and safeguard availability of alternatives and substitutes for raw materials to guarantee the highest quality for food served
Prepare the kitchen headcounts and the budget related to kitchen equipment, cleaning schedule, utensils, etc. to keep kitchen costs within the recommended levels
Coordinate with Head Chefs to ensure that food is properly stored, wastage is minimized and the preset food costs are adhered to
Forecast sales volumes, resource quantities, kitchen assets, par levels, costs, ordering, receiving, inventories, waste and expenses to optimize the efficiency of the operation
Coach, train, motivate and appraise team members’ performance in order to optimize their contribution to the company and support their skill development as needed
Implement and improve the quality and food safety management system as per the requirements of applicable national statutory and regulatory requirements as well as international standards and guidelines

Company Profile