Chef Bakery Jobs in Lebanon
279 Jobs Found
Reputable Pastry in Beirut, Achrafieh
Lebanon - Beirut
•Handle Day to Day 3D Section Cake Orders (including 3D Cakes, Butter Cream Cakes, Cupcakes, Portrait Cakes, Cookies, etc.…)
<br>•Create visually appealing and edible decorations on cakes.
<br>•Coordinate Cake Preparation to meet order deadlines.
<br>•3D Cake Decoration including Characters, Figurines, and Cakes Design.
<br>•Prepare daily and weekly order preparations.
<br>•Prepare Holiday Collections shared by management (Holidays including but not limited to Valentine’s Day, Mother’s Day, Easter, Ramadan, Baptism/Communion, Graduation, Halloween, Christmas, etc..)
RAMY HOLDING SAL
Lebanon - Beirut
Job Summary:
<br>
<br>The Head Waiter is responsible for providing restaurant guests with a unique and exceptional dining experience. The Head Waiter ensures accurate, timely, friendly, and professional service while making sure all guest requests are properly handled and fulfilled according to the restaurant’s standards and policies.
<br>
<br>
<br>Main Duties and Responsibilities:
<br>
<br>• Have full knowledge of all food and beverage items available on the restaurant menu.
<br>• Recommend and promote as many suitable food and beverage options as possible to guests.
<br>• Anticipate guests’ needs and remain alert and ready to respond to their requests.
<br>• Give every guest the highest level of attention, respect, and care.
<br>• Ensure that every guest receives fast, friendly, and professional service.
<br>• Follow and implement the restaurant’s Sequence of Service procedures according to company policy.
<br>• Prepare and set tables according to the restaurant’s standards.
<br>• Prepare and maintain side stations according to the required standards.
<br>• Inform the Floor Manager / Team Leader of any specific guest needs, special requests, or requirements.
<br>• Immediately report any guest complaint or concern to the Floor Manager / Team Leader.
<br>• Assist waiters in clearing and removing plates and service items from tables after guests have left.
<br>• Always inform the Floor Manager / Team Leader before leaving the restaurant floor during working hours, regardless of the reason.
<br>• Do not discuss personal, political, religious, or any other unrelated topics with guests. All conversations with guests must remain strictly related to the service and their dining experience.
<br>• Maintain a professional attitude, appearance, and high level of personal hygiene at all times.
<br>
<br>Fluent: Arabic / English / French
Lebanon
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<br>Company Description<br><br><p><strong>Join</strong><strong> us at Accor, </strong><strong>where</strong><strong> life pulses </strong><strong>with</strong><strong> passion!</strong></p><br><p>As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.</p><br><p>By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.</p><br><p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p><br><p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p><br><p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p><br><p><strong>Hospitality</strong><strong>is</strong><strong> a </strong><strong>work</strong><strong> of </strong><strong>heart</strong><strong>,</strong><br><strong>Join</strong><strong> us and </strong><strong>become</strong><strong> a </strong><strong>Heartist</strong><strong>®.</strong></p><br><br>Job Description<br><br><p>-Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level<br>-Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution<br>-Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner<br>-Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved<br>-Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained<br>-Builds and maintains effective working relationships whilst promoting the company culture and values.<br> </p><br><br>Qualifications<br><br><p>-Experience in kitchen beneficial but not essential<br>-Hands-on approach with a can-do work style<br>-Commitment to delivering exceptional guest service with a passion for the hospitality industry<br>-Ability to find creative solutions taking ownership for duties and tasks assigned<br>-Personal integrity, with the ability to work in an environment that demands excellence<br>-Strong communication skills</p><br> </div>
Confidential
Lebanon
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
Confidential
Lebanon
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
Amaretti - Hazmieh
Lebanon
Role Overview: We are hiring a dynamic Pastry Sales Attendant to join our pastry counter. You will provide world-class service, drive sales, and ensure our sweet creations are showcased beautifully.
<br>
<br>Key Responsibilities:
<br>Boost Sales: Recommend pastries, offer samples, and help customers choose the perfect treats.
<br>Follow SOPs: Strictly follow safety and health rules (Standard Operating Procedures).
<br>Maintain Display: Keep the pastry cases clean, organized, and fully stocked.
<br>Assist Shoppers: Greet customers warmly and answer questions clearly.
<br>Requirements:
<br>Language: Fluent in English and French (Arabic is a plus).
<br>Experience: 1-2 years of experience in pastry sales.
<br>Skills: Excellent communication, a welcoming personality, and great attention to detail
Confidential
Lebanon - Beirut
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p>Gymbo Wellness is recruiting a skilled Kitchen Production Specialist to support the development and daily operation of the B Caf healthy food kitchen.</p><p>The position is based in the Back of House kitchen and focuses on food production, recipe standardization, menu improvement, cost control, kitchen hygiene, stock management, and delivery orders.</p><p>Main Duties</p><ul><li>Prepare healthy meals, salads, bowls, sandwiches, breakfast items, snacks, sauces, and other menu products.</li><li>Ensure every item follows the approved recipe, portion size, preparation method, presentation standard, and service time.</li><li>Contribute to the re-engineering of the B Caf menu by testing recipes, improving ingredients, simplifying preparation, and developing commercially viable items.</li><li>Create detailed recipe cards covering ingredients, quantities, preparation steps, portions, plating, allergens, shelf life, and food cost.</li><li>Calculate recipe costs, control portions, monitor waste, and support menu profitability.</li><li>Prepare, package, and coordinate Toters, takeaway, and delivery orders accurately and on time.</li><li>Complete daily mise en place and maintain a clean, organized, and efficient kitchen.</li><li>Follow food safety, sanitation, labeling, temperature-control, storage, and cross-contamination procedures.</li><li>Monitor ingredient levels, receive deliveries, inspect product quality, and apply FIFO stock rotation.</li><li>Support inventory control, purchasing requirements, and waste-reduction procedures.</li><li>Coordinate professionally with B Caf staff, management, reception, and suppliers.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Requirements</p><ul><li>At least 5 years of professional kitchen experience.</li><li>Strong experience in healthy food preparation, preferably in a healthy caf , restaurant, meal-preparation business, fitness facility, wellness concept, or catering operation.</li><li>Proven knowledge of recipe costing, food costing, portion control, waste reduction, and menu profitability.</li><li>Experience creating standardized recipe cards and kitchen preparation procedures.</li><li>Strong plating, presentation, and food-packaging skills.</li><li>Good knowledge of food hygiene, allergens, storage temperatures, labeling, and food safety.</li><li>Previous experience handling delivery orders, preferably through Toters.</li><li>Ability to work quickly and accurately while maintaining quality and consistency.</li><li>Strong discipline, organization, punctuality, teamwork, and attention to detail.</li><li>Arabic is required. English or French is considered an advantage.</li></ul><p></p></section>
Smart Interventions
Lebanon - Beirut
Gymbo Wellness is recruiting a skilled Kitchen Production Specialist to support the development and daily operation of the BôCafé healthy food kitchen.
<br>
<br>The position is based in the Back of House kitchen and focuses on food production, recipe standardization, menu improvement, cost control, kitchen hygiene, stock management, and delivery orders.
<br>
<br>Main Duties
<br>
<br>• Prepare healthy meals, salads, bowls, sandwiches, breakfast items, snacks, sauces, and other menu products.
<br>
<br>• Ensure every item follows the approved recipe, portion size, preparation method, presentation standard, and service time.
<br>
<br>• Contribute to the re-engineering of the BôCafé menu by testing recipes, improving ingredients, simplifying preparation, and developing commercially viable items.
<br>
<br>• Create detailed recipe cards covering ingredients, quantities, preparation steps, portions, plating, allergens, shelf life, and food cost.
<br>
<br>• Calculate recipe costs, control portions, monitor waste, and support menu profitability.
<br>
<br>• Prepare, package, and coordinate Toters, takeaway, and delivery orders accurately and on time.
<br>
<br>• Complete daily mise en place and maintain a clean, organized, and efficient kitchen.
<br>
<br>• Follow food safety, sanitation, labeling, temperature-control, storage, and cross-contamination procedures.
<br>
<br>• Monitor ingredient levels, receive deliveries, inspect product quality, and apply FIFO stock rotation.
<br>
<br>• Support inventory control, purchasing requirements, and waste-reduction procedures.
<br>
<br>• Coordinate professionally with BôCafé staff, management, reception, and suppliers.
<br>
<br>Requirements
<br>
<br>• At least 5 years of professional kitchen experience.
<br>
<br>• Strong experience in healthy food preparation, preferably in a healthy café, restaurant, meal-preparation business, fitness facility, wellness concept, or catering operation.
<br>
<br>• Proven knowledge of recipe costing, food costing, portion control, waste reduction, and menu profitability.
<br>
<br>• Experience creating standardized recipe cards and kitchen preparation procedures.
<br>
<br>• Strong plating, presentation, and food-packaging skills.
<br>
<br>• Good knowledge of food hygiene, allergens, storage temperatures, labeling, and food safety.
<br>
<br>• Previous experience handling delivery orders, preferably through Toters.
<br>
<br>• Ability to work quickly and accurately while maintaining quality and consistency.
<br>
<br>• Strong discipline, organization, punctuality, teamwork, and attention to detail.
<br>
<br>• Arabic is required. English or French is considered an advantage
JAMCO-AFRICA
Lebanon - Mount Lebanon
<p><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><br></p><p><strong>Desired Candidate Profile</strong></p><p>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>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.</p>
TouGou
Lebanon - Mount Lebanon
<p>We are looking for an experienced and passionate Head Baker to lead our bakery production team and oversee the daily operations of our bakery.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>Requirements</strong><br>Strong experience in sourdough and artisan bread production.<br>Excellent knowledge of croissant and viennoiserie production.<br>Strong understanding of fermentation, dough development, proofing, and baking techniques.<br>Previous experience managing and training a bakery team.<br>Good knowledge of food safety and HACCP procedures.<br>Strong organizational and time-management skills.</p>
Lebanon - Mount Lebanon
<p><h4>Purpose</h4>
<p>The project engineer provides technical support and administrative help to project managers and the business unit as a whole.</p>
<h4>Essential functions and responsibilities</h4>
<p>The following duties are typical for this job. These are not to be construed as exclusive or all inclusive. Other duties may be required and assigned.</p>
<p>At a high level, under direct supervision of a project manager, a project engineer will:</p>
<ul>
<li>Provide sales and business development support as needed to build client relationships, obtain more work, including providing assistance with design, material selection, estimating, and creation of proposals, scope letters, contracts, etc.</li>
<li>Participate in ongoing review, planning and formulation as it relates to the specific business unit and contribute to the team on how to achieve required and desired results.</li>
<li>Assist with day-to-day coordination and administration of projects, to include but not limited to: understanding project scope, managing budgets and fiscal controls through value engineering, monitoring quality control provisions, coordinating work sequencing, issuing purchase orders, procurement, change orders, and contractor approvals, as appropriate.</li>
<li>Assist with procuring subcontractors and monitoring their work quality and schedule as required for installation.</li>
<li>Ensure customer satisfaction by continual communication on scheduling coordination, project progress, and obtaining feedback on Baker Group’s performance, sharing any positive or negative feedback with team.</li>
<li>Attend jobsite visits, internal project meetings, and coordinate meetings as directed, including tracking action items and providing appropriate follow-up.</li>
<li>Help ensure project performance, operations and delivery are in compliance with design and/or specifications.</li>
<li>Develop relationships with customers and pursue opportunities which provide long-term relationships and revenue opportunities.</li>
<li>Utilize company standard documents including but not limited to business development processes, pre-proposal checklists, turnovers, subcontracts, purchase orders, warranty, etc.</li>
<li>Confer with project managers, business unit leaders, etc. to discuss and resolve any questions, complications or problems.</li>
<li>Accurate daily time and equipment reporting.</li>
</ul>
<h4>Minimum education & experience required to perform essential functions</h4>
<p><strong>Project Engineer I:</strong></p>
<ul>
<li>Entry level role, typically supervised by a project manager.</li>
<li>Offers information, helps with coordination and preparation, assists with analyzing and compiling data.</li>
<li>May help prepare estimates and inspect work to assure compliance with plans and specifications.</li>
<li>Begins to build solid knowledge about the company, their trade best practices, recognized work standards and expectations.</li>
<li>Builds solid understanding of job cost history, contract status and job overview reports.</li>
<li>Builds skill in managing customer relationships, working with accounting to bill customer and enter budget, and ensure quality execution.</li>
<li>Position normally requires a 4-year engineering or construction management degree and 0-1 year of experience, including internships.</li>
</ul>
<p><strong>Project Engineer II:</strong> meets all requirements of Project Engineer I above and:</p>
<ul>
<li>Serves as a project technical source, providing interpretation and resolving questions and problems.</li>
<li>Coordinates pieces of the project given proven skill and ability.</li>
<li>Now involved in more detailed processes directly related to project execution, including budgeting, resource allocation, schedule development and quality controls, or other similar functions that require more expertise and experience.</li>
<li>Takes on additional client relationship building activities that lead to increased business revenue for Baker Group.</li>
<li>Position normally requires a 4-year engineering or construction management degree and 1-4 years of experience, including internships.</li>
<li>May begin to run small projects or develop a book of business on their own.</li>
<li>Usually develops into a project manager role.</li>
</ul>
<h4>Certificates, licenses, registrations</h4>
<ul>
<li>Valid driver’s license</li>
</ul>
<h4>Mental and physical competencies required to perform essential functions</h4>
<ul>
<li>Strong technical skills, including but not limited to, experience with the following software: project management, accounting, scheduling, inventory, design, document management, e-mail, Microsoft Office Suite, time accounting and spreadsheets.</li>
<li>Excellent active listening, verbal and written communication skills.</li>
<li>Strong initiative and attention to detail, prioritization, and organization skills; ability to work independently and effectively in a team environment.</li>
<li>Confident decision-making ability.</li>
<li>Ability to read and comprehend drawings and sketches.</li>
<li>Ability to understand and adhere to contract terms and conditions.</li>
<li>Ability to maintain technical expertise on new technologies, products, and tools through continuing education initiatives.</li>
<li>Basic knowledge of construction and renovation, including materials, methods, tools, etc. involved in strategic planning resource allocation and modeling, production methods and coordination of people and resources in a safe manner.</li>
<li>Knowledge of practical application of engineering science and technology, including applying principles, techniques, procedures and equipment to the design and production of various goods and services.</li>
<li>Knowledge of principles and processes for providing customer and personal services.</li>
</ul>
<h4>Environmental adaptability</h4>
<ul>
<li>Prolonged periods of sitting at a desk working on a computer</li>
<li>Must be able to lift 20 pounds occasionally</li>
<li>Significant field and client interactions on construction job sites, which may require prolonged periods of standing, walking and/or climbing stairs</li>
<li>Occasional exposure to variety of temperature and weather conditions</li>
</ul>
<h4>Equipment/tools</h4>
<ul>
<li>Computer</li>
<li>Calculator</li>
<li>Tape measure</li>
<li>PPE (hard hat, safety glasses, safety boots, hi-vis vest)</li>
<li>Clothing: jeans, appropriate office shirt</li>
</ul>
<p><strong>Baker Group is an equal opportunity employer.</strong> In compliance with the Americans with Disabilities Act, Baker Group will consider reasonable accommodations for qualified individuals with disabilities and encourage prospective employees and incumbents to discuss potential accommodations with the employer.</p></p><p></p>
Lebanon - Mount Lebanon
<p><h4>Purpose</h4>
<p>The project engineer provides technical support and administrative help to project managers and the business unit as a whole.</p>
<h4>Essential functions and responsibilities</h4>
<p>The following duties are typical for this job. These are not to be construed as exclusive or all inclusive. Other duties may be required and assigned.</p>
<p>At a high level, under direct supervision of a project manager, a project engineer will:</p>
<ul>
<li>Provide sales and business development support as needed to build client relationships, obtain more work, including providing assistance with design, material selection, estimating, and creation of proposals, scope letters, contracts, etc.</li>
<li>Participate in ongoing review, planning and formulation as it relates to the specific business unit and contribute to the team on how to achieve required and desired results.</li>
<li>Assist with day-to-day coordination and administration of projects, to include but not limited to: understanding project scope, managing budgets and fiscal controls through value engineering, monitoring quality control provisions, coordinating work sequencing, issuing purchase orders, procurement, change orders, and contractor approvals, as appropriate.</li>
<li>Assist with procuring subcontractors and monitoring their work quality and schedule as required for installation.</li>
<li>Ensure customer satisfaction by continual communication on scheduling coordination, project progress, and obtaining feedback on Baker Group’s performance, sharing any positive or negative feedback with team.</li>
<li>Attend jobsite visits, internal project meetings, and coordinate meetings as directed, including tracking action items and providing appropriate follow-up.</li>
<li>Help ensure project performance, operations and delivery are in compliance with design and/or specifications.</li>
<li>Develop relationships with customers and pursue opportunities which provide long-term relationships and revenue opportunities.</li>
<li>Utilize company standard documents including but not limited to business development processes, pre-proposal checklists, turnovers, subcontracts, purchase orders, warranty, etc.</li>
<li>Confer with project managers, business unit leaders, etc. to discuss and resolve any questions, complications or problems.</li>
<li>Accurate daily time and equipment reporting.</li>
</ul>
<h4>Minimum education & experience required to perform essential functions</h4>
<p><strong>Project Engineer I:</strong></p>
<ul>
<li>Entry level role, typically supervised by a project manager.</li>
<li>Offers information, helps with coordination and preparation, assists with analyzing and compiling data.</li>
<li>May help prepare estimates and inspect work to assure compliance with plans and specifications.</li>
<li>Begins to build solid knowledge about the company, their trade best practices, recognized work standards and expectations.</li>
<li>Builds solid understanding of job cost history, contract status and job overview reports.</li>
<li>Builds skill in managing customer relationships, working with accounting to bill customer and enter budget, and ensure quality execution.</li>
<li>Position normally requires a 4-year engineering or construction management degree and 0-1 year of experience, including internships.</li>
</ul>
<p><strong>Project Engineer II:</strong> meets all requirements of Project Engineer I above and:</p>
<ul>
<li>Serves as a project technical source, providing interpretation and resolving questions and problems.</li>
<li>Coordinates pieces of the project given proven skill and ability.</li>
<li>Now involved in more detailed processes directly related to project execution, including budgeting, resource allocation, schedule development and quality controls, or other similar functions that require more expertise and experience.</li>
<li>Takes on additional client relationship building activities that lead to increased business revenue for Baker Group.</li>
<li>Position normally requires a 4-year engineering or construction management degree and 1-4 years of experience, including internships.</li>
<li>May begin to run small projects or develop a book of business on their own.</li>
<li>Usually develops into a project manager role.</li>
</ul>
<h4>Certificates, licenses, registrations</h4>
<ul>
<li>Valid driver’s license</li>
</ul>
<h4>Mental and physical competencies required to perform essential functions</h4>
<ul>
<li>Strong technical skills, including but not limited to, experience with the following software: project management, accounting, scheduling, inventory, design, document management, e-mail, Microsoft Office Suite, time accounting and spreadsheets.</li>
<li>Excellent active listening, verbal and written communication skills.</li>
<li>Strong initiative and attention to detail, prioritization, and organization skills; ability to work independently and effectively in a team environment.</li>
<li>Confident decision-making ability.</li>
<li>Ability to read and comprehend drawings and sketches.</li>
<li>Ability to understand and adhere to contract terms and conditions.</li>
<li>Ability to maintain technical expertise on new technologies, products, and tools through continuing education initiatives.</li>
<li>Basic knowledge of construction and renovation, including materials, methods, tools, etc. involved in strategic planning resource allocation and modeling, production methods and coordination of people and resources in a safe manner.</li>
<li>Knowledge of practical application of engineering science and technology, including applying principles, techniques, procedures and equipment to the design and production of various goods and services.</li>
<li>Knowledge of principles and processes for providing customer and personal services.</li>
</ul>
<h4>Environmental adaptability</h4>
<ul>
<li>Prolonged periods of sitting at a desk working on a computer</li>
<li>Must be able to lift 20 pounds occasionally</li>
<li>Significant field and client interactions on construction job sites, which may require prolonged periods of standing, walking and/or climbing stairs</li>
<li>Occasional exposure to variety of temperature and weather conditions</li>
</ul>
<h4>Equipment/tools</h4>
<ul>
<li>Computer</li>
<li>Calculator</li>
<li>Tape measure</li>
<li>PPE (hard hat, safety glasses, safety boots, hi-vis vest)</li>
<li>Clothing: jeans, appropriate office shirt</li>
</ul>
<p><strong>Baker Group is an equal opportunity employer.</strong> In compliance with the Americans with Disabilities Act, Baker Group will consider reasonable accommodations for qualified individuals with disabilities and encourage prospective employees and incumbents to discuss potential accommodations with the employer.</p></p><p></p>
Lebanon
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
Plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.<br><br>The job of <strong>Pastry Chef</strong> is executed satisfactorily when:<br><ul><li>Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen.</li><li>Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market.</li><li>Develop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.</li><li>Inspect daily, all fresh food received to ensure a high quality is maintained.</li><li>Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef.</li><li>Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.</li><li>Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.</li><li>Plan the duty rosters on weekly basis.</li><li>Ensure the proper purchasing request, store requisitioning and controlling of supplies.</li><li>Work with Executive Pastry Chef and Director of Human Resource to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</li><li>Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.</li><li>Provide input for probation and formal performance appraisal discussions in line with company guidelines. </li><li>Coach, counsel and discipline staff, provide constructive feedback to enhance performance.</li><li>Work with Executive Pastry Chef in the preparation and management of the department’s budget.</li><li>Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.</li><li>Maintain a hygienic kitchen and personal hygiene.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements. </li><li>Implement and practice HACCP.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.<br> </div>
Lebanon - Mount Lebanon
<p>Plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.</p><p>The job of Pastry Chef is executed satisfactorily when:</p><ul><li>Assist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen.</li><li>Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market.</li><li>Develop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.</li><li>Inspect daily, all fresh food received to ensure a high quality is maintained.</li><li>Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef.</li><li>Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.</li><li>Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.</li><li>Plan the duty rosters on weekly basis.</li><li>Ensure the proper purchasing request, store requisitioning and controlling of supplies.</li><li>Work with Executive Pastry Chef and Director of Human Resource to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</li><li>Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.</li><li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li><li>Coach, counsel and discipline staff, provide constructive feedback to enhance performance.</li><li>Work with Executive Pastry Chef in the preparation and management of the department s budget.</li><li>Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.</li><li>Maintain a hygienic kitchen and personal hygiene.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li><li>Implement and practice HACCP.</li></ul><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>NATIONALITY : Lebanese EDUCATION : Hospitality management or equivalent HACCP certification EXPERIENCE: To fill the position, the following is required:<br>Minimum 3 years kitchen experience<br>Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain<br>Experience in the retail sector is beneficial<br>International experience preferred<br>LANGUAGE : Local language excellent oral and written skills<br>English excellent oral and written skills<br>Additional language - beneficial<br>COMPETENCIES:<br>Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.<br>Excellent written and verbal communication skills.<br>Ability to establish and retain effective working relationships with hotel staff and clients/vendors.<br>Ability to identify and delegate tasks effectively.<br>Excellent organizational and time management skills.<br>Applies a professional, confidential and ethical approach at all times.<br>Works in a safe, prudent and organized manner.<br>Knowledgeable of food safety regulations.<br>TECHNICAL COMPETENCIES:<br>Ability to operate computer and office equipment.<br>Prowess in Excel and Word.<br>INDIVIDUAL CHARACTERISTICS:<br>To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:<br>Passionate for Food & Beverage<br>People Oriented<br>Passionate for European luxury<br>Entrepreneurial<br>Straightforward<br>Business Acumen<br>Sense of responsibility<br>Leader<br>Team player<br>Analytical thinker<br>Flexible and reliable<br>Tolerant and open minded<br>Works well under pressure
toto
Lebanon
????We’re Hiring!????
<br>
<br>La Mie Dorée & PAUL Bakery are looking for passionate and motivated team members to join our team across multiple locations:
<br>
<br>????Driver (Public driving licence, vitesse)
<br>????Waiter - ABC Achrafieh
<br>????Waiter - Sodeco
<br>????Pastry Commis/Demi Chef - Gemmayzeh/Verdun
<br>
<br>If you are energetic, team-oriented, and love working in a fast-paced environment, we’d love to hear from you!
<br>
<br>Send us a Whatsapp on 03-007750
La Mie Dorée s.a.l
Lebanon - Beirut
????We’re Hiring!????
<br>
<br>La Mie Dorée & PAUL Bakery are looking for passionate and motivated team members to join our team across multiple locations:
<br>
<br>???? Waiter/Waitress - Beirut / Ghazir
<br>???? Runner - Gemmayzeh
<br>???? Barista - ABC Achrafieh / Airport
<br>???? Dispatcher - Gemmayzeh
<br>???? Kitchen Demi Chef - Antelias / Beirut
<br>
<br>If you are energetic, team-oriented, and love working in a fast-paced environment, we’d love to hear from you!
<br>
<br>Send us a Whatsapp on 03-007750 or Telegram!
Amaretti cafeteria- achrafieh
Lebanon - Beirut
WE’RE HIRING – CAFETERIA SERVICE & CASHIER ASSOCIATE
<br>
<br>We are looking for energetic and reliable team members to join our cafeteria operation in Achrafieh.
<br>
<br>Main responsibilities include:
<br>
<br>* Handling the cashier and customer payments
<br>* Serving customers and handing over ready-made items such as sandwiches, salads, pastries and beverages
<br>* Preparing and handing over cooked meals in takeaway containers
<br>* Assisting with meal dispatch during service
<br>* Keeping the service and counter areas clean and organized
<br>* Providing friendly and efficient customer service
<br>
<br>Requirements:
<br>
<br>* Previous experience in a cafeteria, restaurant, bakery or food-service environment is a plus
<br>* Good communication and customer-service skills
<br>* Ability to work efficiently during busy service periods
<br>* Reliable, punctual and well organized
<br>* Comfortable handling food and working as part of a team
<br>
<br>Location: Achrafieh, Beirut
<br>
<br>Interested candidates can send their CV to hr@amaretti-cafe.com
La Mie Dor e s.a.l
Lebanon - Beirut
<p>We are hiring!</p><p>La Mie Dor & PAUL Bakery are looking for passionate and motivated team members to join our team across multiple locations:</p><ul><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Waiter/Waitress - Beirut / Ghazir</font></font></li><li>Runner - Gemmayzeh</li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Barista - ABC Achrafieh / Airport</font></font></li><li>Dispatcher - Gemmayzeh</li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Kitchen Demi Chef - Generous / Beirut</font></font></li></ul><p><strong>Desired Candidate Profile</strong></p><p>If you are energetic, team-oriented, and love working in a fast-paced environment, we'd love to hear from you!</p>
Flag M Group
Lebanon - Mount Lebanon
<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.</p><p>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.</p><strong>Key Responsibilities</strong><ul><li>Prepare and cook food according to recipes, quality standards, and portion specifications.</li><li>Prepare and oversee the preparation of fries, burgers, sandwiches, sauces, and other fast-food items.</li><li>Ensure consistency in taste, presentation, portioning, and quality.</li><li>Maintain high standards of food safety, hygiene, and kitchen cleanliness.</li><li>Organize daily kitchen preparation and ensure all ingredients are ready for service.</li><li>Monitor food quality and freshness throughout the day.</li><li>Manage cooking times and ensure orders are prepared efficiently during busy periods.</li><li>Monitor stock levels and communicate ingredient requirements to the relevant team.</li><li>Minimize food waste and ensure proper storage and handling of ingredients.</li><li>Maintain kitchen equipment and report any issues or maintenance needs.</li></ul><strong>For the Sous Chef</strong><p>In addition to the above, the Sous Chef will:</p><ul><li>Support and supervise the kitchen team during daily operations.</li><li>Coordinate kitchen workflow during peak hours.</li><li>Ensure team members follow recipes, procedures, and food safety standards.</li><li>Assist the Chef in managing preparation, service, and kitchen organization.</li><li>Step in and lead the kitchen in the Chef's absence.</li></ul><strong>Requirements</strong><ul><li>Previous experience as a Chef or Sous Chef, preferably in fast food, casual dining, or a high-volume kitchen.</li><li>Strong hands-on cooking skills and knowledge of fast-food preparation.</li><li>Experience with deep frying and fries preparation is highly preferred.</li><li>Ability to work efficiently under pressure and during busy service periods.</li><li>Strong attention to cleanliness, food safety, and consistency.</li><li>Good teamwork and communication skills.</li><li>Ability to manage time and prioritize tasks effectively.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience as a Chef or Sous Chef, preferably in fast food, casual dining, or a high-volume kitchen.</li><li>Strong hands-on cooking skills and knowledge of fast-food preparation.</li><li>Experience with deep frying and fries preparation is highly preferred.</li><li>Ability to work efficiently under pressure and during busy service periods.</li><li>Strong attention to cleanliness, food safety, and consistency.</li><li>Good teamwork and communication skills.</li><li>Ability to manage time and prioritize tasks effectively.</li></ul>
Recruiting For You By Grace Antoun
Lebanon
A hotel in Jounieh is looking for the following:
<br>- Sous Chef for its Japanese restaurant
<br>-Chef de Partie (CDP) for its Japanese restaurant
<br>-Front Office Receptionist to join our team.
<br>Interested candidates can send their CV via WhatsApp or email.
<br>WhatsApp : 03/973335
<br>Email : careers@operahotel-lb.com
<br>And Please mention "Grace Antoun" as your reference when applying