Seafood Chef Jobs in Lebanon

<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>

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>

<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>

Location: Lebanon <br>Travel: Frequent travel to Africa <br>About the Role <br>We are looking for an experienced and highly skilled Chef Patisserie & Bakery to join our team. The position will be based in Lebanon, with frequent travel to our companies, branches, and customers across Africa. <br>The Chef will provide professional culinary, pastry, bakery, and gelato consultancy and technical support, while also working hands-on with our teams and customers to develop products, conduct demonstrations, provide training, and support the growth of our business across African markets. <br>Key Responsibilities <br>Develop, test, and standardize recipes for gelato, ice cream, bakery, and patisserie. <br>Provide professional chef consultancy and technical support to our companies and customers in Africa. <br>Travel frequently to African markets to conduct customer visits, product demonstrations, training, trials, and technical consultancy. <br>Work hands-on with chefs, production teams, and customers to improve products and production techniques. <br>Develop recipes and product applications according to customer requirements and local market needs. <br>Train internal teams, customers, chefs, and staff on the proper use and application of products. <br>Support customers in troubleshooting technical and production challenges. <br>Work closely with Sales and Marketing teams to support product launches, customer development, and market expansion. <br>Assist in increasing product utilization through new recipes, applications, and demonstrations. <br>Maintain high standards of quality, consistency, hygiene, food safety, and presentation. <br>Prepare and maintain recipes, product specifications, trial results, and technical reports. <br>Stay updated on new trends, techniques, ingredients, and innovations in gelato, bakery, and patisserie. <br>Requirements & Qualifications <br>Minimum 10 years of professional experience in Ice Cream/Gelato, Bakery, and Patisserie. <br>Bachelor’s Degree in Hotel Management, Hospitality Management, Culinary Arts, Pastry & Bakery Arts, or a related field. <br>Strong technical expertise in gelato, ice cream, bakery, pastry, and professional kitchen operations. <br>Previous experience in hotels, hospitality, restaurants, professional kitchens, food service, or a similar environment is highly preferred. <br>Proven experience in recipe development, product applications, product testing, and technical consultancy. <br>Strong leadership, communication, presentation, and training skills. <br>Creative, organized, detail-oriented, and customer-focused. <br>Ability to work independently and collaboratively with different teams and customers. <br>Willingness and flexibility to travel frequently across Africa. <br>Fluent English is required; French is an advantage. <br>Culinary, pastry, bakery, gelato, or hospitality certifications are an advantage. <br>What We Are Looking For <br>We are looking for a professional who combines strong culinary expertise with technical and consulting skills—someone who can work as a Chef, Pastry Chef, Baker, and Gelato/Ice Cream specialist, while also supporting customers, training teams, developing recipes, and representing the company professionally across African markets. <br>If you are passionate about culinary innovation, product development, customer support, and international exposure, we would be pleased to hear from you

Hiring a talented Pastry Demi-Chef to join a dynamic and growing restaurant group in Kinshasa, Democratic Republic of Congo. <br> <br>The ideal candidate should possess the following: <br> <br>- 4 years of proven professional experience in French pastry and viennoiserie. <br>- Previous experience managing multiple outlets, production units is a strong advantage. <br>- Proven ability to lead, supervise, and develop a pastry local team. <br>- Strong knowledge of production planning, stock management, food cost control, and waste reduction. <br>- Excellent organizational skills with a strong attention to detail. <br>- Creative mindset with a passion for innovation and product development. <br>- Good command of French, both spoken and written. <br> <br>An attractive and competitive package including: <br> <br>- $2000 per month <br>- Shared Accommodation <br>- Medical insurance <br>- Annual performance bonus <br>- Airfare <br>- Meal allowance <br>- 30 days of annual leave

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

A restaurant in Beirut is looking for a head chef having a strong practical experience in food courts, knowledgeable in local and international cuisines. <br>Working schedule from noon till midnight - six days per week <br>Interested candidates are requested to send their CVs through email or whatsapp

<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>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p><p>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>PREFFERED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>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.</p><p>Key Responsibilities</p><ul><li>Oversee all kitchen operations and ensure efficient daily performance.</li><li>Design and develop innovative international cuisine menus while maintaining consistency and quality.</li><li>Monitor food preparation, presentation, and portion control to ensure company standards are met.</li><li>Manage food cost, labor cost, and kitchen budgets to maximize profitability.</li><li>Source, negotiate, and manage relationships with food suppliers and vendors.</li><li>Ensure compliance with food safety, hygiene, and sanitation regulations.</li><li>Recruit, train, mentor, and evaluate kitchen staff to build a high-performing team.</li><li>Develop standard recipes and kitchen procedures.</li><li>Monitor inventory levels, ordering, and stock control to minimize waste.</li><li>Collaborate with restaurant management on promotions, seasonal menus, and special events.</li><li>Maintain a clean, organized, and safe kitchen environment.</li><li>Ensure customer satisfaction by consistently delivering high-quality food and addressing feedback when necessary.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Bachelor's degree or Diploma in Culinary Arts, Hospitality Management, or a related field.</li><li>Minimum 8 10 years of culinary experience, including at least 3 5 years as an Executive Chef in an international cuisine restaurant.</li><li>Strong knowledge of international cuisines and modern culinary techniques.</li><li>Proven leadership and team management skills.</li><li>Excellent knowledge of food costing, inventory management, and budgeting.</li><li>Thorough understanding of HACCP and food safety standards.</li><li>Strong organizational, communication, and problem-solving skills.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Experience opening new restaurants is an advantage.</li><li>Experience in fine dining or upscale casual dining.</li><li>Proficiency in English; Arabic is required, and French is a plus.</li></ul><p></p></section>

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. <br> <br>Key Responsibilities <br>Oversee all kitchen operations and ensure efficient daily performance. <br>Design and develop innovative international cuisine menus while maintaining consistency and quality. <br>Monitor food preparation, presentation, and portion control to ensure company standards are met. <br>Manage food cost, labor cost, and kitchen budgets to maximize profitability. <br>Source, negotiate, and manage relationships with food suppliers and vendors. <br>Ensure compliance with food safety, hygiene, and sanitation regulations. <br>Recruit, train, mentor, and evaluate kitchen staff to build a high-performing team. <br>Develop standard recipes and kitchen procedures. <br>Monitor inventory levels, ordering, and stock control to minimize waste. <br>Collaborate with restaurant management on promotions, seasonal menus, and special events. <br>Maintain a clean, organized, and safe kitchen environment. <br>Ensure customer satisfaction by consistently delivering high-quality food and addressing feedback when necessary. <br>Qualifications <br>Bachelor's degree or Diploma in Culinary Arts, Hospitality Management, or a related field. <br>Minimum 8–10 years of culinary experience, including at least 3–5 years as an Executive Chef in an international cuisine restaurant. <br>Strong knowledge of international cuisines and modern culinary techniques. <br>Proven leadership and team management skills. <br>Excellent knowledge of food costing, inventory management, and budgeting. <br>Thorough understanding of HACCP and food safety standards. <br>Strong organizational, communication, and problem-solving skills. <br>Ability to work under pressure in a fast-paced environment. <br>Preferred Qualifications <br>Experience opening new restaurants is an advantage. <br>Experience in fine dining or upscale casual dining. <br>Proficiency in English; Arabic is required, and French is a plus. <br>What We Offer

We are seeking an experienced and talented French-speaking Pastry Chef to join a prestigious VIP restaurant in Brazzaville, Congo. <br>Key Requirements <br>• Diploma or Certificate in Pastry Arts, Baking, Culinary Arts, or a related field. <br>• Formal culinary training from a recognized institution is highly preferred. <br>• Minimum of 7 years of experience specializing in pastry production and viennoiserie. <br>• Exceptional knowledge and mastery of classical and modern pastry techniques. <br>• Proven ability to develop innovative dessert menus and seasonal pastry offerings. <br>• Strong understanding of recipe costing, production planning, and kitchen efficiency. <br>• Demonstrated leadership experience managing and supervising pastry and bakery teams, including: <br>o Training, mentoring, and developing local staff. <br>o Planning and coordinating production schedules. <br>o Managing inventory, purchasing, and food cost control. <br>o Ensuring consistent quality standards across all pastry operations. <br>• Comprehensive knowledge of food safety, sanitation, and hygiene procedures. <br>• Solid understanding of HACCP principles and compliance with international food safety standards. <br>• Ability to implement and maintain health and safety regulations within the pastry department. <br>Compensation & Benefits <br>• Monthly salary: USD 3,000 <br>• Private accommodation provided <br>• Medical insurance <br>• Annual performance bonus <br>• Airfare allowance <br>• Food allowance <br>• 30 days of annual leave

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

• 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

<p><h4>Position summary</h4> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform chef of excess food items for use in daily specials. Inform food and beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: At least 3 years of related work experience.</li> <li>Supervisory experience: No supervisory experience.</li> <li>License or certification: None.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine, and approachable environment, join our team.</p> <p>In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>Position summary</h4> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform chef of excess food items for use in daily specials. Inform food and beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: At least 3 years of related work experience.</li> <li>Supervisory experience: No supervisory experience.</li> <li>License or certification: None.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine, and approachable environment, join our team.</p> <p>In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>