The Head Chef is responsible for managing food production duties and kitchen administration to ensure the complete provisioning of quality products on time and within the quality standards set.

Key Responsibilities:
-Confirm that all policies, standard procedures, recipes, serving portions, cooking techniques, quality standards, kitchen rules and hygiene regulations are being followed and implemented
-Oversee the Kitchen’s opening/closing procedures and go through the specific checklists to ensure proper respect of norms and guidelines
-Checking all dishes before serving and take all necessary measure to ensure that all dishes are being served according to standard specifications
-Oversee the receiving of goods within the required specifications and secure proper storage in the kitchen to ensure that dishes include the best possible ingredients
-Ensure that food production and quality are consistent with set standards to maximize guest satisfaction
-Filling the daily and weekly market lists
-Check on kitchen equipment to ensure proper functioning, maintenance and inform the maintenance team of any need in a timely manner
-Coach, train, motivate and appraise team members’ performance
-Good knowledge in HACCP and Food safety procedures

Qualifications
-Technical Degree in Food and Beverage or Hospitality Management
-8-10 years of experience in F&B / Kitchen operation, including a minimum of 3 year in a similar -role
-Fluency in English; French is a plus
-Proficiency in MS Office
-Knowledge in various cuisines especially French & Italian a la carte menus, cuisine cooking techniques and cooking sections
-Team Leader
-Flexible schedule

Job Location: Beirut near the French embassy