Executive Chef

Job Info

Job ID:
Business Lobby
Company Type:
Hospitality / Travel &Tourism Restaurant / F&B 
Job type:
Open position:
Executive Chef 
Job Title:
Executive Chef
Culinary Art Hotel Management/Restaurant Management/F&B 
Bachelor’s Degree 
Experience Level:
10+ years 
Arabic English 


Job Description

A renowned Lebanese catering company located in North Lebanon is looking for an Executive Chef .


Tasks and Responsibilities

  • Menu Development: Collaborate with clients to create customized menus tailored to their preferences, dietary restrictions, and event themes. Develop innovative and seasonal menus that showcase culinary creativity while meeting budgetary requirements.
  • Culinary Leadership: Provide strong leadership and direction to the kitchen team, including sous chefs, line cooks, and other culinary staff. Foster a culture of teamwork, professionalism, and continuous improvement within the kitchen environment.
  • Food Quality Control: Maintain rigorous standards of food quality, freshness, and presentation. Conduct regular tastings and inspections to ensure that all dishes meet the company’s culinary standards and exceed client expectations.
  • Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and sanitation. Manage inventory levels, ordering, and stock rotation to minimize waste and optimize cost efficiency.
  • Event Execution: Lead culinary teams during on-site events, ensuring smooth execution of catering services. Coordinate with event planners, service staff, and other departments to deliver seamless dining experiences for clients and their guests.
  • Staff Training and Development: Train, mentor, and coach kitchen staff to enhance their culinary skills, professionalism, and performance. Conduct regular performance evaluations and provide constructive feedback to support career growth and development.
  • Health and Safety Compliance: Ensure compliance with all health and safety regulations and implement and enforce proper procedures to maintain a safe and hygienic work environment.
  • Budget Management: Work closely with the management team to develop and manage culinary budgets, including food costs, labor expenses, and kitchen supplies.

Education and Experience

  • Proven experience as an Executive Chef or similar leadership role in Mass Production.
  • Culinary degree or equivalent certification from a recognized culinary institution.
  • Excellent leadership abilities with a track record of building and motivating teams.
  • Knowledge of food safety regulations and best practices in kitchen hygiene.
  • Proficiency in menu planning, recipe development, and cost control.
  • Flexibility to work evenings, weekends, and holidays as required by event schedules.



  • Strong culinary skills with a passion for creativity, innovation, and attention to detail.
  • Exceptional organizational and time management skills, with the ability to prioritize tasks effectively.
  • Strong communication and interpersonal skills, with the ability to collaborate effectively with clients, colleagues, and vendors.




Tripoli, Lebanon