Job Description

Roles & Responsibilities

We are seeking a highly skilled and passionate Executive Chef to lead the culinary operations of our international cuisine restaurant in Tripoli. The ideal candidate is a creative leader with extensive experience in managing high-volume kitchens, developing innovative menus, maintaining exceptional food quality, and leading kitchen teams to deliver outstanding dining experiences.

Key Responsibilities

• Oversee all kitchen operations and ensure efficient daily performance.
• Design and develop innovative international cuisine menus while maintaining consistency and quality.
• Monitor food preparation, presentation, and portion control to ensure company standards are met.
• Manage food cost, labor cost, and kitchen budgets to maximize profitability.
• Source, negotiate, and manage relationships with food suppliers and vendors.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Recruit, train, mentor, and evaluate kitchen staff to build a high-performing team.
• Develop standard recipes and kitchen procedures.
• Monitor inventory levels, ordering, and stock control to minimize waste.
• Collaborate with restaurant management on promotions, seasonal menus, and special events.
• Maintain a clean, organized, and safe kitchen environment.
• Ensure customer satisfaction by consistently delivering high-quality food and addressing feedback when necessary.

Desired Candidate Profile

• Bachelor's degree or Diploma in Culinary Arts, Hospitality Management, or a related field.
• Minimum 8 10 years of culinary experience, including at least 3 5 years as an Executive Chef in an international cuisine restaurant.
• Strong knowledge of international cuisines and modern culinary techniques.
• Proven leadership and team management skills.
• Excellent knowledge of food costing, inventory management, and budgeting.
• Thorough understanding of HACCP and food safety standards.
• Strong organizational, communication, and problem-solving skills.
• Ability to work under pressure in a fast-paced environment.
• Experience opening new restaurants is an advantage.
• Experience in fine dining or upscale casual dining.
• Proficiency in English; Arabic is required, and French is a plus.