Kitchen Operations Management

Oversee the daily operations of all kitchen sections and ensure smooth service execution.

Ensure all food is prepared, presented, and served according to established recipes, standards, and specifications.

Maintain consistency in taste, quality, portion sizes, and presentation of all menu items.

Monitor food production to ensure timely service and guest satisfaction.

Coordinate kitchen activities with restaurant management and front-of-house teams.

Menu Development & Culinary Excellence

Develop, review, and update Lebanese menu offerings in line with market trends and customer preferences.

Create seasonal menus, specials, and promotional dishes.

Standardize recipes and cooking procedures to ensure consistency.

Conduct regular food tastings and quality assessments.

Preserve the authenticity of Lebanese cuisine while introducing innovative concepts where appropriate.

Leadership & Team Management

Lead, supervise, train, and motivate kitchen employees.

Conduct onboarding and ongoing training for kitchen staff.

Assign duties and manage work schedules to ensure adequate staffing.

Monitor employee performance and provide coaching and corrective actions when necessary.

Foster teamwork, discipline, and a positive working environment.

Participate in recruitment, interviews, and evaluation of kitchen personnel.

Food Cost & Inventory Control

Monitor and control food cost targets.

Ensure proper portion control and minimize food waste.

Manage inventory levels and oversee purchasing requirements.

Review stock usage and conduct regular inventory counts.

Coordinate with suppliers regarding product quality and availability.

Analyze food cost reports and implement corrective actions when necessary.

Food Safety & Hygiene

Ensure full compliance with HACCP, food safety regulations, and company policies.

Maintain the highest standards of kitchen cleanliness and sanitation.

Conduct regular inspections of food storage, preparation, and handling procedures.

Ensure proper temperature controls, labeling, and stock rotation (FIFO).

Lead corrective actions related to food safety concerns and audit findings.

Quality Assurance

Conduct daily tastings of all prepared items before service.

Monitor guest feedback and implement improvements where necessary.

Ensure all dishes meet the restaurant’s quality standards.

Address quality issues immediately and implement preventive measures.

Budgeting & Cost Management

Assist in preparing kitchen budgets and forecasts.

Control labor costs through efficient scheduling and productivity management.

Monitor kitchen expenses and identify cost-saving opportunities.

Ensure optimal utilization of resources without compromising quality.

Operational Planning

Plan production requirements based on business forecasts.

Coordinate with management regarding events, promotions, and special functions.

Ensure proper preparation levels to meet operational demands.

Develop contingency plans for peak periods and special events.

Compliance & Reporting

Ensure compliance with company policies, labor regulations, and operational procedures.

Prepare and submit required reports related to food cost, inventory, staffing, and kitchen performance.

Participate in management meetings and provide operational recommendations.

Qualifications

Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.

HACCP and Food Safety certifications preferred.

Experience

Minimum 20 years of culinary experience

Extensive experience in authentic Lebanese cuisine.

Experience managing high-volume restaurant kitchens.

Strong background in menu development, food cost control, and kitchen leadership.

Desired Candidate Profile

Qualifications

Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.

HACCP and Food Safety certifications preferred.

Experience

Minimum 20 years of culinary experience

Extensive experience in authentic Lebanese cuisine.

Experience managing high-volume restaurant kitchens.

Strong background in menu development, food cost control, and kitchen leadership.