وظائف شيف أسماك في لبنان

A restaurant in Beirut is looking for an experienced Head Chef to join our team. <br> <br>Requirements: <br>Minimum 2 years of experience in the same position as Head Chef <br>Strong experience in Asian cuisine <br>Ability to manage kitchen operations and staff <br>Experience in menu planning and food quality control <br>Strong leadership and communication skills <br>Ability to work in a fast-paced environment <br>Responsibilities: <br>Oversee daily kitchen operations <br>Maintain high standards of food quality and hygiene <br>Train and supervise kitchen staff <br>Create and develop Asian-inspired menu items <br>Manage inventory and food cost control

Hiring for a Rooftop in tabarja: <br> <br>- Sushi Chef <br>- Bartender <br> <br>Pm SHift Only <br> <br>Competitive Salaries <br> <br>CV: deploya.lb@gmail.com

very good experience in restaurant <br>eager to grow <br>english is a must <br>flexile <br>dynamic <br>has experience in waiter or chef de rang

We have a vacancy for pastry sous chef & commis . Location: Ashrafieh <br>Contact Number is: 76480850 “Please include Reference From Grace Antoun”

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supervises the hot section in the hospital kitchen</p><p>Prepares, cooks and present high-quality dishes within the specialty section.</p><p>Prepares raw items for the assembling and cooking activity</p><p>Prepares food for patients and hospital cafeteria using standard recipes</p><p>Ensure proper storage, labeling and rotation of food products.</p><p>Maintain cleanliness and organization of the work area and refrigerator units.</p><p>Follow all food safety procedures.</p><p>Serves food on the patient assembly line when needed.</p><p>Assists the chef de cuisine and sous chef when required in creating menu items, recipes and developing dishes.</p><p>Carries out any other duties requested by the chef de cuisine and sous chef.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>BT in hotel management</li><li>3 years experience working in a similar role or in a kitchen setting</li><li>Creative and great attention to details</li><li>Good communication skills and team work spirit</li><li>Excellent understanding and application of hygiene standards</li><li>Simple job knowledge of English or French.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Joulia is hiring a full-time Sous Chef for its restaurant in Achrafieh, Tabaris.</p><p><br></p><ul><li>5 years of kitchen experience required. Lebanese and Mediterranean cuisine exeperience is a plus.</li></ul><p><br></p><ul><li>We're looking for someone reliable, organized, and passionate about food and hospitality. Competitive salary based on experience.</li></ul><p>&nbsp;</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Team leadership</li><li>Kitchen organization</li><li>Food quality &amp; consistency</li><li>Communication &amp; problem solving</li></ul></div>

A Restaurant in Tabarja is looking for a Sushi Chef (PM Shift) <br>Interested candidates, please send your CV to 03973335 “Please include Reference From Grace Antoun”

Citea Apart Hotel is looking for an ambitious and passionate Demi Chef de Partie to join our Kitchen Team. <br>- Diploma or Bachelor's degree in Hospitality, Hotel Management, or Culinary Arts. <br>- 1 to 2 years of experience in a relevant position. <br>- Excellent communication and organizational skills <br>- Time management, with the ability to thrive in a fast-paced environment <br>- Ability to work within a team and independently. <br>- Passionate about culinary arts with the ambition to learn and grow. <br>** Interested candidates may apply to: HR@citea.com.lb or through WhatsApp on: 81-77 04 66

We are seeking a French-speaking Chef de Partie (Cuisine) to join a fast-food concept restaurant in Lubumbashi, Democratic Republic of Congo. <br> <br>The ideal candidate should meet the following requirements: <br> <br>• Minimum 3-5 years of experience as a Chef de Partie or in a similar position. <br>• Proven experience in: <br>o Shawarma preparation (marination, stacking, grilling, slicing, and serving) <br>o Burgers and fast-food production <br>o Hot and cold sandwiches <br>o Wraps and quick-service restaurant (QSR) operations <br>• Experience operating shawarma machines and commercial kitchen equipment. <br>• Good understanding of food safety, hygiene, and HACCP standards. <br>• Ability to communicate in French at a satisfactory working level (spoken) is mandatory. <br> <br>The compensation package consists of a base salary of USD 1,400–1,500, plus shared accommodation, medical insurance, a yearly performance bonus, a USD 300 food allowance, a 50% discount on meals, and 30 calendar days of annual leave

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Joulia is hiring a full-time Sous Chef for its restaurant in Achrafieh, Tabaris.</p><p><br></p><p><br></p><p><br></p><p>5 years of kitchen experience required. Lebanese and Mediterranean cuisine experience is a plus.</p><p><br></p><p><br></p><p><br></p><p>We're looking for someone reliable, organized, and passionate about food and hospitality. Competitive salary based on experience.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>5 years of kitchen experience required. Lebanese and Mediterranean cuisine experience is a plus.</p><p>We're looking for someone reliable, organized, and passionate about food and hospitality. Competitive salary based on experience.</p><p></p></section>

We are looking for a skilled and passionate Sushi Chef to join our restaurant team in Downtown Beirut. <br> <br>The ideal candidate should have at least 2 years of experience preparing sushi and Japanese cuisine in a fast-paced restaurant environment. <br> <br>Responsibilities <br>Prepare sushi, sashimi, rolls, and other Japanese dishes <br>Ensure high-quality food presentation and freshness <br>Maintain cleanliness and food safety standards <br>Manage kitchen prep and ingredient storage <br>Work efficiently with the kitchen team during busy hours <br>Requirements <br>Minimum 2 years of experience as a Sushi Chef <br>Knowledge of sushi preparation techniques and food hygiene <br>Ability to work in a team environment <br>Flexible with shifts and working hours <br>Attention to detail and consistency in quality

We are looking for a skilled and passionate Sushi Chef to join our restaurant team in Downtown Beirut. The ideal candidate should have at least 2 years of experience preparing sushi and Japanese cuisine in a fast-paced restaurant environment. <br> <br>Responsibilities <br>Prepare sushi, sashimi, rolls, and other Japanese dishes <br>Ensure high-quality food presentation and freshness <br>Maintain cleanliness and food safety standards <br>Manage kitchen prep and ingredient storage <br>Work efficiently with the kitchen team during busy hours <br>Requirements <br>Minimum 2 years of experience as a Sushi Chef <br>Knowledge of sushi preparation techniques and food hygiene <br>Ability to work in a team environment <br>Flexible with shifts and working hours <br>Attention to detail and consistency in quality

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Le Sushi Bar is seeking a Head Chef to oversee daily kitchen operations, maintain high food quality standards, and lead a high-performing culinary team. Candidates with experience in Asian cuisine are strongly preferred.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Qualifications</h2><p>Previous experience as a Head Chef.</p><p>Experience working with Asian cuisine is an asset.</p><p>Strong leadership and team management skills.</p><p>Excellent verbal and written communication skills.</p><p>Ability to work effectively in a fast-paced environment.</p><p>Strong organizational and problem-solving abilities.</p><p>Thorough knowledge of food safety and sanitation standards.</p><p>Strong interpersonal and conflict-resolution skills.</p><p></p></section>

Needed Urgently Chef de Partie for a well-known restaurant in Beirut <br> <br> <br>Requirements: <br> <br>Previous kitchen experience required <br>Knowledge of Italian cuisine preferred <br>Ability to work in a fast-paced environment <br>Team player with strong organizational skills <br>Flexible schedule <br> <br>We offer: <br> <br>Competitive salary <br>Friendly work environment <br>Growth opportunities

1. Assists the kitchen chef or his delegate in checking all incoming items <br>2. Monitors the food production according to the restaurant standard. <br>3. Prepares and cooks orders to the minute, according to the kitchen chef’s order. <br>4. Arranges plates and helps in dishing out meal portions. <br>5. Sticks and adheres to the Fig Holding Standard recipes. <br>6. Ensures Hygiene and Sanitation Standard are attained in the section. <br>7. Adopts and coach’s employee in his section the "Clean as you Go" method of working, by assuring that the work station and the cold room are kept clean and in an orderly fashion <br>8. Ensures that all recipes are sufficiently supplied with their requirements. <br>9. Conducts regular check-ins of cold kitchen fridges and walk-in coolers, the expiry dates, the labelling, cleanliness, and temperatures of the Cold room <br>10. Prepares market list for his section and forwards it to the kitchen chef. <br>11. Ensures that all equipment is correctly handled and well-maintained <br>12. Ensures that all cold dishes are prepared in an attractive and appetizing manner. <br>13. Participates in the preparation of all sauces, dressings, appetizers, salads, dishes, and garnishes in accordance with established recipe cards and methods. <br>14. Participates in the "à la carte menu" and Decoration. <br>15. Assists in ensuring that portion control policy/standard plating instructions are adhered to. <br>16. Establishes and maintains effective employee relations. <br>17. Keeps an up-to-date standard recipe file for all food items to include: Recipe list (Cooking with style), Food costs, Importation items list and their costs, Items preparation timing, and Restaurant Standard Manual <br>18. Attends and conducts all on-the-job learning events as appropriate. <br>19. Ensures the section is kept in a clean and orderly fashion. <br>20. Ensures that all equipment/utensils in the section are correctly handled and maintained. <br>21. Demonstrates understanding and awareness of all company policies and procedures relating to health, safety & hygiene. Bottom of Form <br>22. Participates in the general communication meeting, directed by the Operations Manager and the Executive Chef, for all kitchen staff <br>23. Checks on the Labelling process and other food safety matters on a daily basis

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Are you passionate about American cuisine and ready to take your culinary skills to the next level? </p><p>As a Chef de Partie, you will play a crucial role in our kitchen, crafting exceptional dishes that delight our guests and showcase the best of American flavors. This is not just a job; it’s an opportunity to grow within a dynamic team that values creativity, collaboration, and culinary excellence.</p><p>You will be part of a vibrant culinary environment where your ideas are welcomed and your skills are honed.</p><p><br></p><p>At Chuck et Luc, we believe in nurturing talent and providing our chefs with the tools they need to succeed. </p><p>Our team culture is built on mutual respect and support, where every member is encouraged to share their insights and elevate the dining experience.</p><p>Your role as a Chef de Partie is vital to our kitchen’s success. You will be responsible for not only preparing and presenting high-quality dishes but also for maintaining the highest standards of food safety and hygiene.</p><p><br></p><p>This position offers a pathway to leadership roles within our culinary team, allowing you to take on greater responsibilities and influence the direction of our menu offerings.</p><p><br></p><p>Join us and be part of a culinary journey that promises growth, creativity, and </p><p><br></p><p><b>Responsibilities:</b></p><ol><li>Prepare and cook a variety of American dishes, ensuring that every plate meets the high standards of taste and presentation expected by our clientele.</li><li>Collaborate with the head chef and kitchen team to develop new recipes and improve existing ones, using seasonal ingredients to enhance flavor and creativity.</li><li>Oversee the daily operations of your assigned station, managing inventory, and ensuring that all ingredients are fresh and available for service.</li><li>Monitor food safety and hygiene practices in accordance with local regulations, ensuring a clean and safe working environment for all kitchen staff.</li><li>Train and mentor junior kitchen staff, sharing your knowledge of American cuisine and helping them develop their culinary skills.</li><li>Assist in menu planning and development, contributing ideas that reflect current trends in American food and align with our restaurant's vision.</li><li>Participate in regular team meetings to discuss kitchen performance, menu changes, and any challenges faced during service, fostering a collaborative atmosphere.</li><li>Manage food costs and portion control effectively, ensuring that the kitchen operates within budget while maintaining quality.</li><li>Engage with guests when appropriate, providing insights into dishes and receiving feedback to continually enhance the dining experience.</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Proficient in various cooking techniques, especially those relevant to American cuisine.</li><li>Strong understanding of food safety and hygiene practices.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Excellent communication and teamwork skills to collaborate effectively with kitchen staff.</li><li>Creative flair to contribute to menu development and dish presentation.</li><li>Time management skills to prioritize tasks and meet tight deadlines during service.</li><li>Experience with inventory management and cost control in a kitchen setting.</li></ul></div>

We are looking for a motivated and enthusiastic Commis Chef to join our hotel kitchen team. <br>Job Responsibilities <br>• Assist with daily food preparation and basic cooking tasks <br>• Follow recipes, portion controls, and presentation standards <br>• Prepare vegetables, meats, sauces, garnishes, and other ingredients as required <br>• Support the kitchen team members during service <br>• Maintain cleanliness and organization of workstations, equipment, and storage areas <br>• Follow hotel food safety, hygiene, and health & safety procedures <br>• Properly store and label food items and monitor product quality <br>• Minimize food waste and use ingredients efficiently <br>• Assist with receiving and storing kitchen supplies when required <br>Job Requirements <br>• Basic knowledge of food preparation, hygiene, and kitchen safety <br>• Willingness to learn and develop culinary skills

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Key Responsibilities:</b></p> <ul> <li>Kitchen Operations</li> <li>Supervise and manage all hot kitchen, cold kitchen, savory production, and food court culinary operations.</li> <li>Ensure consistency in food quality, taste, presentation, and portion control across all outlets.</li> <li>Monitor daily kitchen activities to ensure smooth workflow and timely food production.</li> <li>Develop and standardize recipes, preparation methods, and kitchen procedures.</li> <li>Coordinate with outlet supervisors to ensure operational efficiency and customer satisfaction.</li> <li>Ensure all food items are prepared according to company standards and hygiene regulations.</li> <li>Lead, train, schedule, and supervise chefs, cooks, kitchen assistants, and food production staff.</li> <li>Evaluate staff performance and provide coaching and corrective actions when needed.</li> <li>Maintain discipline, teamwork, and professional conduct within the kitchen.</li> <li>Participate in recruitment and onboarding of kitchen employees when required.</li> <li>Monitor food cost, waste control, and kitchen efficiency.</li> <li>Coordinate with purchasing and inventory departments regarding stock requirements and quality standards.</li> <li>Control raw material usage to minimize wastage and operational losses.</li> <li>Conduct regular stock checks and monitor product rotation and expiry dates.</li> <li>Ensure compliance with food safety standards, sanitation regulations, and HACCP procedures.</li> <li>Maintain cleanliness and organization in all kitchen and preparation areas.</li> <li>Ensure proper handling, storage, and labeling of food products.</li> <li>Participate in menu planning, pricing recommendations, and product improvement.</li> <li>Introduce new savory food concepts and seasonal items when required.</li> <li>Monitor customer feedback and market trends to improve offerings.</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><b>Qualifications &amp; Requirements</b></p> <ul> <li>Minimum 5 7 years of experience in kitchen management or executive chef positions.</li> <li>Strong experience in food court, restaurant, or multi-outlet kitchen operations.</li> <li>Knowledge of food safety and hygiene standards.</li> <li>Strong leadership and team management skills.</li> <li>Ability to work under pressure in a fast-paced environment.</li> <li>Good knowledge of food costing and inventory control.</li> <li>Culinary degree or equivalent certification is preferred.</li> </ul> <p>Key Skills</p> <ul> <li>Leadership &amp; Team Management</li> <li>Food Quality Control</li> <li>Kitchen Operations Management</li> <li>Cost Control &amp; Inventory Management</li> <li>Menu Development</li> <li>Time Management</li> <li>Problem Solving</li> <li>Communication Skills</li> </ul><p></p></section>

Job Summary: <br> <br>The Head Chef is responsible for overseeing all kitchen and food court culinary operations, ensuring high standards of food quality, hygiene, consistency, cost control, and operational efficiency across all savory food sections. <br> <br>The role includes managing kitchen staff, supervising food preparation and production, controlling food costs, and maintaining smooth coordination between kitchen sections and food court outlets. <br> <br>This position does not include responsibility for pastry, bakery, or dessert operations. <br> <br>Key Responsibilities: <br>- Kitchen Operations <br>- Supervise and manage all hot kitchen, cold kitchen, savory production, and food court culinary operations. <br>- Ensure consistency in food quality, taste, presentation, and portion control across all outlets. <br>- Monitor daily kitchen activities to ensure smooth workflow and timely food production. <br>- Develop and standardize recipes, preparation methods, and kitchen procedures. <br>- Coordinate with outlet supervisors to ensure operational efficiency and customer satisfaction. <br>- Ensure all food items are prepared according to company standards and hygiene regulations. <br>-Lead, train, schedule, and supervise chefs, cooks, kitchen assistants, and food production staff. <br>-Evaluate staff performance and provide coaching and corrective actions when needed. <br>-Maintain discipline, teamwork, and professional conduct within the kitchen. <br>-Participate in recruitment and onboarding of kitchen employees when required. <br>-Monitor food cost, waste control, and kitchen efficiency. <br>- Coordinate with purchasing and inventory departments regarding stock requirements and quality standards. <br>- Control raw material usage to minimize wastage and operational losses. <br>- Conduct regular stock checks and monitor product rotation and expiry dates. <br>- Ensure compliance with food safety standards, sanitation regulations, and HACCP procedures. <br>- Maintain cleanliness and organization in all kitchen and preparation areas. <br>- Ensure proper handling, storage, and labeling of food products. <br>-Participate in menu planning, pricing recommendations, and product improvement. <br>- Introduce new savory food concepts and seasonal items when required. <br>- Monitor customer feedback and market trends to improve offerings. <br> <br> <br>Qualifications & Requirements <br>-Minimum 5–7 years of experience in kitchen management or executive chef positions. <br>-Strong experience in food court, restaurant, or multi-outlet kitchen operations. <br>- Knowledge of food safety and hygiene standards. <br>- Strong leadership and team management skills. <br>- Ability to work under pressure in a fast-paced environment. <br>- Good knowledge of food costing and inventory control. <br>- Culinary degree or equivalent certification is preferred. <br> <br>Key Skills <br>- Leadership & Team Management <br>- Food Quality Control <br>- Kitchen Operations Management <br>- Cost Control & Inventory Management <br>- Menu Development <br>- Time Management <br>- Problem Solving <br>- Communication Skills

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div><strong>EDUCATION:</strong></div> <ul> <li>Gastronomic Education certificate or equivalent (apprenticeship/diploma/BA/Bsc)</li> <li>Must show signes of career development</li> <li>HACCP certification</li> </ul> <div><strong>EXPERIENCE:</strong></div> <div>To fill the position, the following is required:</div> <ul> <li>Minimum 5 years kitchen experience</li> <li>Minimum 2 years management experience (e.g. Chef de Partie)</li> <li>International experience is preferred</li> <li>Banqueting experience is preferred</li> </ul> <div><strong>LANGUAGE: </strong></div> <ul> <li>Local language excellent oral and written skills where necessary</li> <li>English excellent oral and written skills</li> <li>Additional language - beneficial</li> </ul> <div><strong>COMPETENCIES:</strong></div> <ul> <li>Knowledgeable of food safety regulations</li> <li>Ability to work as a part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions</li> <li>Excellent verbal communication skills</li> <li>Ability to establish and retain effective working relationships with hotel staff and clients/vendors</li> <li>Ability to identify and delegate tasks effectively</li> <li>Excellent organizational and time management skills</li> <li>Applying a professional, confidential and ethical approach at all times</li> <li>Working in a safe, prudent and organized manner</li> </ul> <div><strong>TECHNICAL COMPETENCIES:</strong></div> <ul> <li>Ability to operate computer and office equipment</li> <li>Proficiency in Microsoft Office</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.</li></ul><p></p></section>