وظائف مصمم مطابخ - بيروت لبنان

<p>We are looking for an interior designer to join our team. Our ideal candidate should have knowledge in 3Dmax , AutoCAD . Living Near Zalka . Send your CV / Portfolio by email</p>

We are looking for a Chef and Sous Chef to join our team and support the daily kitchen operations of a fast-paced food & beverage concept. <br> <br>The ideal candidates should have hands-on experience in fast food and high-volume kitchen operations, with strong knowledge of fries, burgers, sandwiches, sauces, and other quick-service food items. <br> <br>Key Responsibilities <br>Prepare and cook food according to recipes, quality standards, and portion specifications. <br>Prepare and oversee the preparation of fries, burgers, sandwiches, sauces, and other fast-food items. <br>Ensure consistency in taste, presentation, portioning, and quality. <br>Maintain high standards of food safety, hygiene, and kitchen cleanliness. <br>Organize daily kitchen preparation and ensure all ingredients are ready for service. <br>Monitor food quality and freshness throughout the day. <br>Manage cooking times and ensure orders are prepared efficiently during busy periods. <br>Monitor stock levels and communicate ingredient requirements to the relevant team. <br>Minimize food waste and ensure proper storage and handling of ingredients. <br>Maintain kitchen equipment and report any issues or maintenance needs. <br>For the Sous Chef <br> <br>In addition to the above, the Sous Chef will: <br> <br>Support and supervise the kitchen team during daily operations. <br>Coordinate kitchen workflow during peak hours. <br>Ensure team members follow recipes, procedures, and food safety standards. <br>Assist the Chef in managing preparation, service, and kitchen organization. <br>Step in and lead the kitchen in the Chef's absence. <br>Requirements <br>Previous experience as a Chef or Sous Chef, preferably in fast food, casual dining, or a high-volume kitchen. <br>Strong hands-on cooking skills and knowledge of fast-food preparation. <br>Experience with deep frying and fries preparation is highly preferred. <br>Ability to work efficiently under pressure and during busy service periods. <br>Strong attention to cleanliness, food safety, and consistency. <br>Good teamwork and communication skills. <br>Ability to manage time and prioritize tasks effectively. <br> <br>Location: Zouk Mosbeh <br>Employment Type: Full-time <br>Experience: Previous kitchen experience required. <br> <br>If you are passionate about food, work well in a fast-paced environment, and have experience in fast-food operations, we would love to hear from you

We are seeking a Head Chef – Lebanese Cuisine Production to lead the client’s Central Production Kitchen, specializing in the large-scale production of premium authentic Lebanese cuisine across Belgium – Europe. <br> <br> <br> <br>Proficiency in French is not required for this position, as the working environment is predominantly Arabic speaking. Nevertheless, French language skills would be considered as a plus. <br> <br> <br> <br>The ideal candidate should possess the following qualifications and competencies: <br> <br> <br> <br>· Bachelor's Degree or Diploma in Culinary Arts, Hospitality Management, Food Production. <br> <br>· Minimum of 7 years of progressive professional culinary experience within reputable hospitality, food manufacturing, or central production kitchen environments. <br> <br>· Demonstrated expertise in the large-scale production of authentic Lebanese cuisine, with comprehensive knowledge of traditional recipes, standardized production methods, quality control, and batch consistency. <br> <br>· Previous experience managing operations within a central production kitchen, commissary kitchen, food manufacturing facility, or industrial catering operation is highly preferred. <br> <br>· Strong leadership and people management skills, with a proven ability to recruit, coach, motivate, develop, and lead multicultural culinary teams toward achieving operational excellence. <br> <br>· Excellent planning, organizational, and production scheduling capabilities, with the ability to effectively prioritize workloads and optimize resources in a fast-paced production environment. <br> <br>· Demonstrated ability to perform effectively under pressure, manage competing priorities, and consistently achieve production targets and delivery deadlines without compromising food quality or safety standards. <br> <br>· Thorough understanding of food safety management systems, HACCP principles, sanitation procedures. <br> <br> <br> <br>The successful candidate will receive a competitive compensation package, including: <br> <br>- Net monthly salary of €2,600 <br> <br>- Employer-provided accommodation <br> <br>- Medical insurance <br> <br>- 22 calendar days of paid annual leave <br> <br>- One annual round-trip economy airfare to the employee's home country <br> <br>- Meal allowance provided through Ticket Restaurant (Ticket Resto) vouchers, in accordance with the company's policy

Kitchen Operations Management <br>Oversee the daily operations of all kitchen sections and ensure smooth service execution. <br>Ensure all food is prepared, presented, and served according to established recipes, standards, and specifications. <br>Maintain consistency in taste, quality, portion sizes, and presentation of all menu items. <br>Monitor food production to ensure timely service and guest satisfaction. <br>Coordinate kitchen activities with restaurant management and front-of-house teams. <br>Menu Development & Culinary Excellence <br>Develop, review, and update Lebanese menu offerings in line with market trends and customer preferences. <br>Create seasonal menus, specials, and promotional dishes. <br>Standardize recipes and cooking procedures to ensure consistency. <br>Conduct regular food tastings and quality assessments. <br>Preserve the authenticity of Lebanese cuisine while introducing innovative concepts where appropriate. <br>Leadership & Team Management <br>Lead, supervise, train, and motivate kitchen employees. <br>Conduct onboarding and ongoing training for kitchen staff. <br>Assign duties and manage work schedules to ensure adequate staffing. <br>Monitor employee performance and provide coaching and corrective actions when necessary. <br>Foster teamwork, discipline, and a positive working environment. <br>Participate in recruitment, interviews, and evaluation of kitchen personnel. <br>Food Cost & Inventory Control <br>Monitor and control food cost targets. <br>Ensure proper portion control and minimize food waste. <br>Manage inventory levels and oversee purchasing requirements. <br>Review stock usage and conduct regular inventory counts. <br>Coordinate with suppliers regarding product quality and availability. <br>Analyze food cost reports and implement corrective actions when necessary. <br>Food Safety & Hygiene <br>Ensure full compliance with HACCP, food safety regulations, and company policies. <br>Maintain the highest standards of kitchen cleanliness and sanitation. <br>Conduct regular inspections of food storage, preparation, and handling procedures. <br>Ensure proper temperature controls, labeling, and stock rotation (FIFO). <br>Lead corrective actions related to food safety concerns and audit findings. <br>Quality Assurance <br>Conduct daily tastings of all prepared items before service. <br>Monitor guest feedback and implement improvements where necessary. <br>Ensure all dishes meet the restaurant’s quality standards. <br>Address quality issues immediately and implement preventive measures. <br>Budgeting & Cost Management <br>Assist in preparing kitchen budgets and forecasts. <br>Control labor costs through efficient scheduling and productivity management. <br>Monitor kitchen expenses and identify cost-saving opportunities. <br>Ensure optimal utilization of resources without compromising quality. <br>Operational Planning <br>Plan production requirements based on business forecasts. <br>Coordinate with management regarding events, promotions, and special functions. <br>Ensure proper preparation levels to meet operational demands. <br>Develop contingency plans for peak periods and special events. <br>Compliance & Reporting <br>Ensure compliance with company policies, labor regulations, and operational procedures. <br>Prepare and submit required reports related to food cost, inventory, staffing, and kitchen performance. <br>Participate in management meetings and provide operational recommendations. <br>Qualifications <br>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. <br>HACCP and Food Safety certifications preferred. <br>Experience <br>Minimum 20 years of culinary experience <br>Extensive experience in authentic Lebanese cuisine. <br>Experience managing high-volume restaurant kitchens. <br>Strong background in menu development, food cost control, and kitchen leadership

We are seeking a creative Visual Merchandiser to design and execute compelling in-store displays for our household ware store. You will transform retail spaces into inspiring environments—such as realistic room vignettes, curated dining tables, and organized kitchen displays—that drive sales, highlight product functionality, and deliver an exceptional customer experience.Key ResponsibilitiesDesign realistic room settings and lifestyle vignettes (e.g., fully set dining tables, functional kitchen counters, and cozy living spaces).Implement floor plans to optimize traffic flow and group products logically by category, color, or collection.Rotate seasonal merchandise to highlight holiday collections, summer outdoor dining, or winter home essentials.Style cross-merchandising displays that pair main items with accessories (e.g., styling cookware alongside linens and gourmet gadgets) to boost add-on sales.Maintain visual standards across the floor, ensuring all glassware, ceramics, and textiles are immaculately clean, dust-free, and correctly priced.Manage display inventory including lighting, shelving units, props, and signage to keep them in pristine condition.Train retail staff on daily visual upkeep, product straightening, and quick restocking techniques.Requirements & QualificationsProven experience as a Visual Merchandiser or Interior Stylist, specifically within home decor, furniture, or kitchenware retail.Strong portfolio showcasing room styling, table settings, or household product layouts.Deep knowledge of interior design trends, color coordination, and consumer buying habits in home goods

<p>Lead and manage all kitchen operations across restaurants, banquets, room service, and other food production areas. Develop innovative menus that reflect seasonal ingredients, market trends, and guest preferences. Ensure consistent food quality, presentation, and taste in line with luxury hospitality standards. Monitor food costs, inventory, purchasing, and waste to achieve financial targets. Maintain the highest standards of food safety, hygiene, and sanitation in compliance with local regulations. Recruit, train, mentor, and develop the culinary team to enhance performance and career growth. Collaborate with Food &amp; Beverage and other departments to create memorable guest experiences. Plan and execute special events, promotions, and seasonal culinary offerings. Ensure efficient kitchen operations through effective scheduling, productivity, and resource management. Foster a positive, collaborative, and safety-focused working environment.</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. Minimum of 8 10 years of culinary experience, including 3 5 years in an Executive Chef or Executive Sous Chef role within a luxury hotel or upscale restaurant. Strong knowledge of international cuisines, menu development, and banquet operations. Proven experience in food cost control, budgeting, and kitchen management. Thorough understanding of HACCP, food safety, and sanitation standards. Excellent leadership, communication, and team development skills. Ability to perform effectively in a fast-paced, multicultural environment. Previous experience with an international hotel brand is an advantage.</p>

Location: Office in Aintoura, Keserwan. (on-site) <br> <br>Organization Overview: shareQ (www.shareq.org) is a Lebanese non-profit organization launched by a group of dedicated young professionals in 2012. shareQ is dedicated to innovating sustainable social projects and implementing them in collaboration with more than 30 NGOs. shareQ has currently two main departments, ProAbled (www.proabled.com) and ProAbled Social Kitchen ( proabledsocialkitchen.com ) <br> <br>Responsibilities: <br> <br>Prepare, negotiate, and implement communication plans as per donors' standards to ensure impact visibility is achieved. <br> <br>Coordinate and organize events (closing/graduation ceremony, seminar, exhibitions…) <br> <br>Represent the organization in meetings and working groups and negotiate potential collaborations <br> <br>Contact external agencies and media experts in case of media exposure <br> <br>Prepare written communication materials (emails, minutes of meetings, press releases…) <br> <br>Coordinate with a graphic designer/video editor and other team members on pitch presentations, newsletters, media campaigns, and fund-raising campaigns etc. <br> <br>Oversee shoots on the field, in training, events, project activities, etc. <br> <br>Job Qualifications: <br> <br>Bachelor’s degree in communication, marketing, public relations, journalism, or a related field <br> <br>Proven minimum of 2 years of experience in the communication and research field <br> <br>Good coordination and writing skills <br> <br>Languages: Fluent in Arabic, English, French <br> <br>Competencies: <br> <br>Coordination and leadership skills (take initiative, solve problems) <br> <br>Relational skills <br> <br>Communication and negotiation skills <br> <br>Mission-driven and social spirit <br> <br>Academic curiosity is a must <br> <br>Stress tolerance: Ability to work under pressure <br> <br> <br> <br>Interested candidates can send CVs to hr@shareq.org  with the email title “Communication Officer Job Vacancy”, send his/her portfolio or through the link: https://www.careers-page.com/shareq , call 09 232658 or WhatsApp us on 81510348

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking an experienced and highly creative Head Chef to lead the culinary operations for a bold and playful dining concept bringing together contemporary global cuisine, creative comfort food, and indulgent desserts within one distinctive guest experience.<br> The menu takes inspiration from around the world, combining Asian flavours and techniques with Italian classics, contemporary burgers and sandwiches, globally inspired starters, and a strong focus on indulgent chocolate and pastry creations.<br> The Head Chef will be responsible for maintaining the quality and consistency of the existing menu while continuously developing the culinary offering in line with the personality of the brand.<br> This role requires a chef who understands modern casual dining, international flavours, high-volume service, menu development, presentation, and commercial kitchen management .<br> The successful candidate will be both a creative culinary leader and a strong operator, capable of translating an imaginative menu into a consistently excellent product while managing food costs, kitchen performance, quality, and team development.<br> This role is based in Saudi Arabia, relocation support is provided.<br> At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.<br> Competitive salary packages – aligned with market standards and experience Health insurance, accommodation provided and transportation allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br> Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.<br> Lead the overall kitchen operation, ensuring a consistently high standard of food quality, presentation, taste, and execution.<br> Oversee the preparation and service of a diverse menu incorporating Asian, Italian, American and contemporary global influences .<br> Maintain and continuously improve recipes, plating standards, preparation methods, and kitchen SOPs.<br> Ensure consistency across the menu, from starters and salads through to burgers, sandwiches, pasta, Asian-inspired dishes, and desserts.<br> Work closely with the management team on menu development, seasonal changes, new dishes, promotions, and special culinary activations.<br> Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable.<br> Ensure all recipes are properly documented with accurate ingredients, yields, portion sizes, preparation methods, and presentation standards.<br> Manage food costs, portion control, wastage, yields, and GP in line with agreed targets.<br> Monitor food quality and ensure all ingredients meet the required standards.<br> Work closely with suppliers and procurement teams to source quality ingredients at competitive prices.<br> Lead daily kitchen briefings, tastings, quality checks, and service preparation.<br> Ensure smooth communication and coordination between kitchen sections and front-of-house during service.<br> Recruit, train, coach, and develop the kitchen brigade to create a strong, disciplined, and motivated team.<br> Manage kitchen scheduling, staffing requirements, section allocation, and daily operational priorities.<br> Ensure strict compliance with food safety, HACCP, hygiene, sanitation, and health and safety requirements.<br> Maintain a clean, organised, efficient, and professional kitchen environment.<br> Monitor kitchen equipment and ensure proper maintenance and safe operation.<br> Stay informed about international culinary trends, new techniques, ingredients, and contemporary dining concepts.<br> Introduce new ideas and culinary experiences that strengthen Little Krazy's identity and differentiate the concept from competitors.<br> Culinary Profile The ideal candidate should have strong experience across a multi-cuisine, contemporary restaurant environment , with an understanding of: Asian-inspired cuisine and flavours Japanese and Korean techniques and ingredients Italian pasta and classic sauces Contemporary burgers and sandwiches Modern comfort food International salads and starters Chocolate, pastry and indulgent desserts Modern plating and presentation High-volume restaurant production Experience working with diverse menus and concepts is particularly important, as the role requires a chef who can confidently move between different culinary styles while maintaining consistency and quality.<br></span> </div>

<p>We are seeking a creative Visual Merchandiser to design and execute compelling in-store displays for our household ware store. You will transform retail spaces into inspiring environments such as realistic room vignettes, curated dining tables, and organized kitchen displays that drive sales, highlight product functionality, and deliver an exceptional customer experience.</p><p>Key Responsibilities</p><ul><li>Design realistic room settings and lifestyle vignettes (e.g., fully set dining tables, functional kitchen counters, and cozy living spaces).</li><li>Implement floor plans to optimize traffic flow and group products logically by category, color, or collection.</li><li>Rotate seasonal merchandise to highlight holiday collections, summer outdoor dining, or winter home essentials.</li><li>Style cross-merchandising displays that pair main items with accessories (e.g., styling cookware alongside linens and gourmet gadgets) to boost add-on sales.</li><li>Maintain visual standards across the floor, ensuring all glassware, ceramics, and textiles are immaculately clean, dust-free, and correctly priced.</li><li>Manage display inventory including lighting, shelving units, props, and signage to keep them in pristine condition.</li><li>Train retail staff on daily visual upkeep, product straightening, and quick restocking techniques.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Proven experience as a Visual Merchandiser or Interior Stylist, specifically within home decor, furniture, or kitchenware retail.</li><li>Strong portfolio showcasing room styling, table settings, or household product layouts.</li><li>Deep knowledge of interior design trends, color coordination, and consumer buying habits in home goods.</li></ul>

<p><h4>Job description</h4> <p>We are seeking an experienced and highly creative Head Chef to lead the culinary operations for a bold and playful dining concept bringing together contemporary global cuisine, creative comfort food, and indulgent desserts within one distinctive guest experience. The menu takes inspiration from around the world, combining Asian flavours and techniques with Italian classics, contemporary burgers and sandwiches, globally inspired starters, and a strong focus on indulgent chocolate and pastry creations.</p> <p>The Head Chef will be responsible for maintaining the quality and consistency of the existing menu while continuously developing the culinary offering in line with the personality of the brand. This role requires a chef who understands modern casual dining, international flavours, high-volume service, menu development, presentation, and commercial kitchen management.</p> <p>The successful candidate will be both a creative culinary leader and a strong operator, capable of translating an imaginative menu into a consistently excellent product while managing food costs, kitchen performance, quality, and team development.</p> <p>This role is based in Saudi Arabia, relocation support is provided.</p> <h4>Requirements</h4> <ul> <li>Lead the overall kitchen operation, ensuring a consistently high standard of food quality, presentation, taste, and execution.</li> <li>Oversee the preparation and service of a diverse menu incorporating Asian, Italian, American and contemporary global influences.</li> <li>Maintain and continuously improve recipes, plating standards, preparation methods, and kitchen SOPs.</li> <li>Ensure consistency across the menu, from starters and salads through to burgers, sandwiches, pasta, Asian-inspired dishes, and desserts.</li> <li>Work closely with the management team on menu development, seasonal changes, new dishes, promotions, and special culinary activations.</li> <li>Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable.</li> <li>Ensure all recipes are properly documented with accurate ingredients, yields, portion sizes, preparation methods, and presentation standards.</li> <li>Manage food costs, portion control, wastage, yields, and GP in line with agreed targets.</li> <li>Monitor food quality and ensure all ingredients meet the required standards.</li> <li>Work closely with suppliers and procurement teams to source quality ingredients at competitive prices.</li> <li>Lead daily kitchen briefings, tastings, quality checks, and service preparation.</li> <li>Ensure smooth communication and coordination between kitchen sections and front-of-house during service.</li> <li>Recruit, train, coach, and develop the kitchen brigade to create a strong, disciplined, and motivated team.</li> <li>Manage kitchen scheduling, staffing requirements, section allocation, and daily operational priorities.</li> <li>Ensure strict compliance with food safety, HACCP, hygiene, sanitation, and health and safety requirements.</li> <li>Maintain a clean, organised, efficient, and professional kitchen environment.</li> <li>Monitor kitchen equipment and ensure proper maintenance and safe operation.</li> <li>Stay informed about international culinary trends, new techniques, ingredients, and contemporary dining concepts.</li> <li>Introduce new ideas and culinary experiences that strengthen Little Krazy's identity and differentiate the concept from competitors.</li> </ul> <h4>Culinary profile</h4> <p>The ideal candidate should have strong experience across a multi-cuisine, contemporary restaurant environment, with an understanding of:</p> <ul> <li>Asian-inspired cuisine and flavours</li> <li>Japanese and Korean techniques and ingredients</li> <li>Italian pasta and classic sauces</li> <li>Contemporary burgers and sandwiches</li> <li>Modern comfort food</li> <li>International salads and starters</li> <li>Chocolate, pastry and indulgent desserts</li> <li>Modern plating and presentation</li> <li>High-volume restaurant production</li> </ul> <p>Experience working with diverse menus and concepts is particularly important, as the role requires a chef who can confidently move between different culinary styles while maintaining consistency and quality.</p> <h4>Benefits</h4> <p>At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth. Our benefits include:</p> <ul> <li>An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.</li> <li>Competitive salary packages – aligned with market standards and experience</li> <li>Health insurance, accommodation provided and transportation allowance</li> <li>Career development & internal promotions – grow with us across departments and seasons</li> <li>Creative & collaborative work culture – built on passion, innovation, and attention to detail</li> <li>Exposure to high-end hospitality & entertainment concepts – gain experience in premium F&B and entertainment</li> <li>Experience working on premium events within The Groves, Riyadh Season</li> <li>Cultural diversity – join a team of passionate professionals from around the world</li> </ul> <h4>About the company</h4> <p>SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.</p> <p>At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.</p> <h4>Crafting a homegrown legacy</h4> <p>All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation. We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.</p> <h4>Our signature brands</h4> <p>Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.</p> <p>Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.</p> <h4>We are only getting started!</h4> <p>Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.</p> <h4>People first</h4> <p>Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.</p> <h4>Join us</h4> <p>Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.</p> <p>Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.</p></p><p></p>

Experience <br>Minimum 7years of culinary experience <br>Extensive experience in authentic Lebanese cuisine. <br>Experience managing high-volume restaurant kitchens. <br>Strong background in menu development, food cost control, and kitchen leadership. <br> <br>Kitchen Operations Management <br>Oversee the daily operations of all kitchen sections and ensure smooth service execution. <br>Ensure all food is prepared, presented, and served according to established recipes, standards, and specifications. <br>Maintain consistency in taste, quality, portion sizes, and presentation of all menu items. <br>Monitor food production to ensure timely service and guest satisfaction. <br>Coordinate kitchen activities with restaurant management and front-of-house teams. <br>Menu Development & Culinary Excellence <br>Develop, review, and update Lebanese menu offerings in line with market trends and customer preferences. <br>Create seasonal menus, specials, and promotional dishes. <br>Standardize recipes and cooking procedures to ensure consistency. <br>Conduct regular food tastings and quality assessments. <br>Preserve the authenticity of Lebanese cuisine while introducing innovative concepts where appropriate. <br>Leadership & Team Management <br>Lead, supervise, train, and motivate kitchen employees. <br>Conduct onboarding and ongoing training for kitchen staff. <br>Assign duties and manage work schedules to ensure adequate staffing. <br>Monitor employee performance and provide coaching and corrective actions when necessary. <br>Foster teamwork, discipline, and a positive working environment. <br>Participate in recruitment, interviews, and evaluation of kitchen personnel. <br>Food Cost & Inventory Control <br>Monitor and control food cost targets. <br>Ensure proper portion control and minimize food waste. <br>Manage inventory levels and oversee purchasing requirements. <br>Review stock usage and conduct regular inventory counts. <br>Coordinate with suppliers regarding product quality and availability. <br>Analyze food cost reports and implement corrective actions when necessary. <br>Food Safety & Hygiene <br>Ensure full compliance with HACCP, food safety regulations, and company policies. <br>Maintain the highest standards of kitchen cleanliness and sanitation. <br>Conduct regular inspections of food storage, preparation, and handling procedures. <br>Ensure proper temperature controls, labeling, and stock rotation (FIFO). <br>Lead corrective actions related to food safety concerns and audit findings. <br>Quality Assurance <br>Conduct daily tastings of all prepared items before service. <br>Monitor guest feedback and implement improvements where necessary. <br>Ensure all dishes meet the restaurant’s quality standards. <br>Address quality issues immediately and implement preventive measures. <br>Budgeting & Cost Management <br>Assist in preparing kitchen budgets and forecasts. <br>Control labor costs through efficient scheduling and productivity management. <br>Monitor kitchen expenses and identify cost-saving opportunities. <br>Ensure optimal utilization of resources without compromising quality. <br>Operational Planning <br>Plan production requirements based on business forecasts. <br>Coordinate with management regarding events, promotions, and special functions. <br>Ensure proper preparation levels to meet operational demands. <br>Develop contingency plans for peak periods and special events. <br>Compliance & Reporting <br>Ensure compliance with company policies, labor regulations, and operational procedures. <br>Prepare and submit required reports related to food cost, inventory, staffing, and kitchen performance. <br>Participate in management meetings and provide operational recommendations. <br>Qualifications <br>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. <br>HACCP and Food Safety certifications preferred

<p>Job Summary The Sous Chef supports the Head Chef or Executive Chef in managing daily kitchen operations. The role is responsible for supervising kitchen staff, maintaining food quality and consistency, ensuring hygiene and safety standards, and supporting smooth and efficient kitchen service. Key Responsibilities Assist the Head Chef / Executive Chef in managing daily kitchen operations. Supervise and coordinate the work of Chef de Partie, Commis Chefs, and other kitchen staff. Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines. Monitor food preparation, portion control, and consistency. Organize kitchen workflow and ensure smooth service during busy periods. Assist in preparing staff schedules and allocating responsibilities. Train, guide, and support junior kitchen team members. Monitor food stock levels and coordinate ordering and inventory requirements. Control food waste and support cost-control initiatives. Ensure proper storage, labeling, and rotation of food products. Maintain high standards of cleanliness, hygiene, and food safety. Ensure compliance with HACCP and health and safety procedures. Assist with menu development, daily specials, and new recipes. Inspect ingredients and finished dishes to ensure quality standards are maintained. Handle kitchen-related issues and operational challenges efficiently. Take responsibility for kitchen operations in the absence of the Head Chef. Coordinate with service and restaurant teams to ensure timely and efficient service.</p><p><strong>Desired Candidate Profile</strong></p><p>Requirements Previous experience as a Sous Chef or Senior Chef de Partie. Strong knowledge of kitchen operations and culinary techniques. Good leadership and team-management skills. Strong organizational and time-management abilities. Ability to work efficiently under pressure. Good knowledge of food safety and hygiene standards. Strong attention to detail and commitment to quality. Ability to train and motivate kitchen staff. Culinary diploma or professional culinary qualification is preferred. Flexibility to work shifts, weekends, and holidays.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.<br><br>The job of <strong>Canteen Attendant</strong> is executed satisfactorily when:<br><ul><li>Prepare kitchen equipment for use.</li><li>Assemble and prepare ingredients for menu items.</li><li>Prepare simple food items.</li><li>Prepare food for canteen service.</li><li>Maintain storage areas.</li><li>Clean kitchen and equipment.</li><li>Handle waste.&nbsp;</li><li>Maintain a hygienic kitchen and high standards of personal hygiene.</li></ul> </div>

Job Summary <br> <br>The Sous Chef supports the Head Chef or Executive Chef in managing daily kitchen operations. The role is responsible for supervising kitchen staff, maintaining food quality and consistency, ensuring hygiene and safety standards, and supporting smooth and efficient kitchen service. <br> <br>Key Responsibilities <br>Assist the Head Chef / Executive Chef in managing daily kitchen operations. <br>Supervise and coordinate the work of Chef de Partie, Commis Chefs, and other kitchen staff. <br>Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines. <br>Monitor food preparation, portion control, and consistency. <br>Organize kitchen workflow and ensure smooth service during busy periods. <br>Assist in preparing staff schedules and allocating responsibilities. <br>Train, guide, and support junior kitchen team members. <br>Monitor food stock levels and coordinate ordering and inventory requirements. <br>Control food waste and support cost-control initiatives. <br>Ensure proper storage, labeling, and rotation of food products. <br>Maintain high standards of cleanliness, hygiene, and food safety. <br>Ensure compliance with HACCP and health and safety procedures. <br>Assist with menu development, daily specials, and new recipes. <br>Inspect ingredients and finished dishes to ensure quality standards are maintained. <br>Handle kitchen-related issues and operational challenges efficiently. <br>Take responsibility for kitchen operations in the absence of the Head Chef. <br>Coordinate with service and restaurant teams to ensure timely and efficient service. <br>Requirements <br>Previous experience as a Sous Chef or Senior Chef de Partie. <br>Strong knowledge of kitchen operations and culinary techniques. <br>Good leadership and team-management skills. <br>Strong organizational and time-management abilities. <br>Ability to work efficiently under pressure. <br>Good knowledge of food safety and hygiene standards. <br>Strong attention to detail and commitment to quality. <br>Ability to train and motivate kitchen staff. <br>Culinary diploma or professional culinary qualification is preferred. <br>Flexibility to work shifts, weekends, and holidays

<p>Manage and organize the assigned kitchen section. Prepare, cook, and present dishes according to established recipes and quality standards. Ensure consistency in food quality, taste, portion size, and presentation. Prepare ingredients and complete mise en place before service. Monitor food stock levels and inform the Sous Chef or Head Chef of any shortages. Minimize food waste and ensure proper storage and rotation of ingredients. Maintain cleanliness and hygiene within the assigned section. Follow food safety, HACCP, and kitchen hygiene procedures. Ensure all kitchen equipment is used safely and maintained properly. Support and supervise Commis Chefs and junior kitchen staff when required. Coordinate with other kitchen sections to ensure smooth and timely service. Follow instructions from the Sous Chef and Executive/Head Chef. Assist with menu preparation, specials, and new dishes when required. Maintain a professional attitude and contribute to effective teamwork within the kitchen.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience as a Chef de Partie or in a similar kitchen position. Good knowledge of food preparation, cooking techniques, and kitchen operations. Ability to work under pressure in a fast-paced environment. Strong organizational and time-management skills. Good understanding of food hygiene and safety standards. Ability to work effectively as part of a team. Attention to detail and commitment to food quality and presentation. Culinary diploma or professional culinary training is an advantage. Flexibility to work shifts, weekends, and holidays when required.</p>

<p>Prepare and present a broad array of breads, bakeries, savouries and desserts which meet and exceed customer expectations. Ensure smooth daily production of breads, bakeries, savories and desserts. Control food and labour costs and seek opportunities to increase food revenue and departmental productivity. Participate in menu design and food preparation standards. Oversee implementation and training of new menus and recipes. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Maintain a hygienic kitchen and personal hygiene. Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs. Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation. Maintain ongoing training and development of employees, conduct TTTTs and follow up in a timely manner. Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Approve leave after considering hotel occupancies. Work with superior in the preparation and management of the department s budget. Control and monitor departmental costs on an ongoing basis to ensure performance against budget. Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents in accordance with hotel requirements. Implement and practice HACCP. Carry out other related duties that may be assigned and may assist in Pastry production.</p><p>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</p><p><strong>Desired Candidate Profile</strong></p><p>Nationality: Lebanese</p><p>Education : Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/BS)</p><p>Must show signs of career development</p><p>HACCP certification</p><p>Experience:</p><p>To fill the position, the following is required:</p><ul><li>Minimum 3 years kitchen experience</li><li>Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain</li><li>Experience in the retail sector is beneficial</li><li>International experience preferred</li></ul><p>Language :</p><ul><li>Local language excellent oral and written skills</li><li>English excellent oral and written skills</li><li>Additional language - beneficial</li></ul><p>Competencies:</p><ul><li>Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.</li><li>Excellent written and 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>Applies a professional, confidential and ethical approach at all times.</li><li>Works in a safe, prudent and organized manner.</li><li>Knowledgeable of food safety regulations.</li></ul><p>Technical Competencies:</p><ul><li>Ability to operate computer and office equipment.</li><li>Proficiency in Excel and Word.</li></ul><p>Individual Characteristics:</p><p>To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:</p><ul><li>Passionate for Food &amp; Beverage</li><li>People Oriented</li><li>Passionate for European luxury</li><li>Entrepreneurial</li><li>Straightforward</li><li>Business Acumen</li><li>Sense of responsibility</li><li>Leader</li><li>Team player</li><li>Analytical thinker</li><li>Flexible and reliable</li><li>Tolerant and open minded</li><li>Works well under pressure</li></ul>

Job Summary <br> <br>The Chef de Partie is responsible for managing a specific section of the kitchen and ensuring that all dishes are prepared and presented according to the restaurant’s quality, hygiene, and service standards. The role requires strong culinary skills, organization, teamwork, and the ability to work efficiently in a fast-paced kitchen environment. <br> <br>Key Responsibilities <br>Manage and organize the assigned kitchen section. <br>Prepare, cook, and present dishes according to established recipes and quality standards. <br>Ensure consistency in food quality, taste, portion size, and presentation. <br>Prepare ingredients and complete mise en place before service. <br>Monitor food stock levels and inform the Sous Chef or Head Chef of any shortages. <br>Minimize food waste and ensure proper storage and rotation of ingredients. <br>Maintain cleanliness and hygiene within the assigned section. <br>Follow food safety, HACCP, and kitchen hygiene procedures. <br>Ensure all kitchen equipment is used safely and maintained properly. <br>Support and supervise Commis Chefs and junior kitchen staff when required. <br>Coordinate with other kitchen sections to ensure smooth and timely service. <br>Follow instructions from the Sous Chef and Executive/Head Chef. <br>Assist with menu preparation, specials, and new dishes when required. <br>Maintain a professional attitude and contribute to effective teamwork within the kitchen. <br>Requirements <br>Previous experience as a Chef de Partie or in a similar kitchen position. <br>Good knowledge of food preparation, cooking techniques, and kitchen operations. <br>Ability to work under pressure in a fast-paced environment. <br>Strong organizational and time-management skills. <br>Good understanding of food hygiene and safety standards. <br>Ability to work effectively as part of a team. <br>Attention to detail and commitment to food quality and presentation. <br>Culinary diploma or professional culinary training is an advantage. <br>Flexibility to work shifts, weekends, and holidays when required

We are looking for an experienced and talented Sous Chef to support the culinary team and ensure the highest standards of food quality, presentation, hygiene, and kitchen operations within a luxury hospitality or high-end dining environment. <br> <br>Key Responsibilities: <br> <br>- Support the Executive Chef in managing daily kitchen operations. <br>- Supervise and coordinate kitchen staff during service and preparation. <br>- Ensure consistent food quality, taste, presentation, and portion control. <br>- Assist with menu preparation, recipe development, and new culinary concepts. <br>- Ensure all dishes are prepared according to established standards and specifications. <br>- Monitor food preparation, storage, and handling procedures. <br>- Maintain the highest standards of food hygiene, cleanliness, and kitchen safety. <br>- Manage kitchen inventory, ingredients, and minimize food waste. <br>- Coordinate with suppliers and ensure the quality and freshness of ingredients. <br>- Train, coach, and develop junior kitchen staff. <br>- Ensure smooth coordination between the kitchen, service team, and management. <br>- Assist with special events, VIP functions, and high-volume operations. <br>- Monitor kitchen equipment and report maintenance requirements. <br>- Support cost control and efficient use of food and kitchen resources. <br> <br>Requirements: <br> <br>- 5–10+ years of proven experience as a Sous Chef or in a similar senior culinary position. <br>- Strong experience in high-end hospitality, luxury hotels, resorts, or fine-dining restaurants. <br>- Excellent knowledge of international cuisine and professional culinary techniques. <br>- Strong leadership and team-management skills. <br>- Excellent understanding of food safety and hygiene standards. <br>- Ability to work efficiently in a fast-paced, high-pressure environment. <br>- Strong attention to detail and commitment to quality. <br>- Excellent organizational and communication skills. <br>- Culinary degree or professional culinary certification is an advantage. <br>- Experience with VIP dining, luxury hospitality, and high-end events is a strong advantage. <br> <br>???? Interested candidates are invited to send their CV <br> <br>Location: Broumana | Lebanon

We are looking for a talented and passionate Head Chef responsible for leading all kitchen operations, ensuring the preparation of high-quality food, maintaining food safety standards, managing kitchen staff, controlling food costs, and delivering an exceptional dining experience to join our team. <br>Keys and Responsibilities: <br>• Plan, organize, and supervise all kitchen activities. <br>• Ensure all dishes are prepared according to company recipes and presentation standards. <br>• Develop and manage the restaurant menu by creating innovative recipes, introducing new dishes, updating seasonal offerings, and ensuring all menu items meet the company's quality, presentation, and cost standards while aligning with customer preferences and business objectives. <br>• Supervise, train, motivate, and evaluate all kitchen staff. <br>• Ensure proper teamwork and communication within the kitchen. <br>• Conduct on-the-job training for new employees. <br>• Monitor inventory levels and ensure sufficient stock is available. <br>• Prepare purchase requests for kitchen supplies and ingredients. <br>• Ensure full compliance with food safety regulations and company hygiene standards. <br>• Maintain a clean, organized, and sanitary kitchen at all times. <br>• Monitor inventory levels and ensure sufficient stock is available. <br>• Maintain recipe records and standard operating procedures. <br>• Ensuring the guests receive excellent service and enjoy their culinary experience. <br> <br>Qualifications: <br>• Diploma or Degree in Culinary Arts or a related field is preferred. <br>• Minimum 7 years of kitchen experience as a Head Chef. <br>• Strong understanding of food safety and hygiene standards. <br>• Excellent organizational and time management skills. <br>• Good communication and problem-solving abilities. <br> <br>If you are interested Contact us via ???? WhatsApp on 76/864265 <br>Location: Damour -Lebanon