Culinary Art Hotel Management/Restaurant Management/F&B
Degree:
Bachelor’s Degree
Experience Level:
10+ years
Language:
Arabic English
Allowances
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.
Skills
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.
