Chef Jobs - Beirut Lebanon

Hiring chef with experience in a French gastronomical restaurant for French restaurant in Abidjan – cote d’Ivoire <br>Send your cv by whatsapp to : +2250778583436 Please mention "Grace Antoun" as your reference when applying

Responsibilities: <br> <br>-Prepare and cook meals for 100 staff <br>-Monitor food quality, taste, and portion control <br>-Ensure meals are served on schedule <br>-Develop weekly and monthly meal plans <br>-Create varied menus to provide balanced nutrition and prevent repetition <br>-Estimate food requirements and prepare ingredient lists <br>-Maintain a clean, organized, and sanitary kitchen environment <br>-Conduct regular cleaning of cooking equipment, utensils, refrigerators, and storage areas <br>-Supervise kitchen assistants, cooks, and cleaners <br>-Maintain records of food consumption, inventory, and purchases <br> <br>Qualifications: <br>-Diploma in Hospitalit <br>-6-8 years previous experience as a chef preferably in catering, camp, staff cafeteria -Lebanese Cuisine <br>-Experience cooking for large group <br>-Fluent in English

For a cafeteria in achrafieh a comis chef is needed to help in service

Assistant Cook <br>Saint George Medical Center <br>Ajaltoun – Lebanon <br>Saint George Medical Center is committed to providing high-quality healthcare to the community in an environment of compassion, equity, and continuous development. It aims to be a leading, academically-driven healthcare facility delivering comprehensive, individual-centered care. <br>SGMC is currently recruiting an Assistant Cook supports the hospital kitchen team in preparing nutritious, safe, and high-quality meals for patients, staff, and visitors. The role involves food preparation, cooking, portioning, maintaining cleanliness, and following hospital food-safety and dietary guidelines. <br>Key Responsibilities: <br>• <br>Assist the Cook with meal preparation and cooking according to standardized recipes and schedules. <br>• <br>Prepare, portion, and package meals according to patient meal plans and dietary requirements. <br>• <br>Ensure proper food safety, hygiene, temperature control, and infection prevention practices. <br>• <br>Maintain cleanliness of kitchen areas, equipment, utensils, and workstations. <br>• <br>Ensure meals are accurately identified and delivered according to patient diet orders. <br>• <br>Follow proper food labeling, dating, storage, and temperature-recording procedures. <br>• <br>Receive, inspect, and properly store food supplies using FIFO stock rotation. <br>• <br>Monitor inventory and report low stock or equipment issues to the supervisor. <br>• <br>Operate kitchen equipment safely <br>• <br>Assist with serving meals in special events and emergency food services as required. <br>Job Requirements: <br>Education & Experience: <br>• <br>BT in Hospitality (Hôtellerie) is required. A diploma/certificate in Food Preparation, Culinary Arts, or a related field is an advantage. <br>• <br>1 to 4 years’ experience as an Assistant Cook, preferably in a hospital, healthcare facility, restaurant, hotel, or institutional kitchen <br>• <br>Experience in preparing and portioning meals according to specific dietary requirements is an advantage. <br>Skills: <br>• Knowledge of food safety, sanitation, and HACCP standards. <br>• Basic understanding of therapeutic and modified diets. <br>• Good time management, organization, and attention to detail. <br>• Ability to follow recipes and dietary instructions accurately. <br>• Ability to work effectively in a fast-paced environment. <br>• Good communication and teamwork skills. <br>• Ability to maintain high standards of personal hygiene and cleanliness <br>Interested candidates may submit their resume at: hr@sgmc.com.lb

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

???? Location: Keserwan- Jbeil Governorate <br> <br>???? Please send your CV to: info@apcadma.com <br> <br>???? Preferred: Candidates available for immediate start <br> <br>???? Salary: To be discussed

We are seeking an elite, visionary, and results-driven Female Executive Chef with a distinguished background in high-end international cuisine. <br> <br>If you know an elite female chef who fits this high-caliber profile, feel free to point her straight to my DMs to connect

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

Restaurant in Tabarja is seeking an experienced Sushi Chef for PM shift to join our team. <br>Please send your CV or contact us directly 03973335 “Please include Reference From Grace Antoun”

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. <br> <br>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. <br> <br>Key Responsibilities <br>Prepare and cook food according to recipes, quality standards, and portion specifications. <br>Prepare and oversee the preparation of fries, burgers, sandwiches, sauces, and other fast-food items. <br>Ensure consistency in taste, presentation, portioning, and quality. <br>Maintain high standards of food safety, hygiene, and kitchen cleanliness. <br>Organize daily kitchen preparation and ensure all ingredients are ready for service. <br>Monitor food quality and freshness throughout the day. <br>Manage cooking times and ensure orders are prepared efficiently during busy periods. <br>Monitor stock levels and communicate ingredient requirements to the relevant team. <br>Minimize food waste and ensure proper storage and handling of ingredients. <br>Maintain kitchen equipment and report any issues or maintenance needs. <br>For the Sous Chef <br> <br>In addition to the above, the Sous Chef will: <br> <br>Support and supervise the kitchen team during daily operations. <br>Coordinate kitchen workflow during peak hours. <br>Ensure team members follow recipes, procedures, and food safety standards. <br>Assist the Chef in managing preparation, service, and kitchen organization. <br>Step in and lead the kitchen in the Chef's absence. <br>Requirements <br>Previous experience as a Chef or Sous Chef, preferably in fast food, casual dining, or a high-volume kitchen. <br>Strong hands-on cooking skills and knowledge of fast-food preparation. <br>Experience with deep frying and fries preparation is highly preferred. <br>Ability to work efficiently under pressure and during busy service periods. <br>Strong attention to cleanliness, food safety, and consistency. <br>Good teamwork and communication skills. <br>Ability to manage time and prioritize tasks effectively. <br> <br>Location: Zouk Mosbeh <br>Employment Type: Full-time <br>Experience: Previous kitchen experience required. <br> <br>If you are passionate about food, work well in a fast-paced environment, and have experience in fast-food operations, we would love to hear from you

<p>Lead and manage all kitchen operations across restaurants, banquets, room service, and other food production areas. Develop innovative menus that reflect seasonal ingredients, market trends, and guest preferences. Ensure consistent food quality, presentation, and taste in line with luxury hospitality standards. Monitor food costs, inventory, purchasing, and waste to achieve financial targets. Maintain the highest standards of food safety, hygiene, and sanitation in compliance with local regulations. Recruit, train, mentor, and develop the culinary team to enhance performance and career growth. Collaborate with Food &amp; Beverage and other departments to create memorable guest experiences. Plan and execute special events, promotions, and seasonal culinary offerings. Ensure efficient kitchen operations through effective scheduling, productivity, and resource management. Foster a positive, collaborative, and safety-focused working environment.</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. Minimum of 8 10 years of culinary experience, including 3 5 years in an Executive Chef or Executive Sous Chef role within a luxury hotel or upscale restaurant. Strong knowledge of international cuisines, menu development, and banquet operations. Proven experience in food cost control, budgeting, and kitchen management. Thorough understanding of HACCP, food safety, and sanitation standards. Excellent leadership, communication, and team development skills. Ability to perform effectively in a fast-paced, multicultural environment. Previous experience with an international hotel brand is an advantage.</p>

Previous experience as Kitchen Chef <br>Attentive to details <br>Excellent Food safety knowledge <br>Excellent leadership skills <br> <br>Duties <br>-Touring branches to review kitchen performance <br>- Training employees

*Duties and Responsibilities: <br>• Prepare a wide variety of goods such as cakes, cookies, cupcakes, brownies, etc… <br>• Able to recognize superior quality products, presentations, and flavors. <br>• Monitor oven temperatures, speed settings, mixing machines, and other baking equipment. <br>• Ability to buttercream and cover cakes with deco fondant. <br>• Decorate, glaze, apply icing, and prepare toppings for baked goods. <br>• Order and receive supplies and materials. <br>• Coordinate custom orders preparation. <br>• Measure, weigh, and prepare ingredients <br>• Knead, roll, cut, and prepare dough as needed. <br>• Making sure baking equipment, utensils, and tools are maintained clean by the cleaning crew. <br>• Ensure compliance with food hygiene and Health and Safety standards. <br>• Monitor items during baking

We are looking for an experienced and talented Sous Chef to support the culinary team and ensure the highest standards of food quality, presentation, hygiene, and kitchen operations within a luxury hospitality or high-end dining environment. <br> <br>Key Responsibilities: <br> <br>- Support the Executive Chef in managing daily kitchen operations. <br>- Supervise and coordinate kitchen staff during service and preparation. <br>- Ensure consistent food quality, taste, presentation, and portion control. <br>- Assist with menu preparation, recipe development, and new culinary concepts. <br>- Ensure all dishes are prepared according to established standards and specifications. <br>- Monitor food preparation, storage, and handling procedures. <br>- Maintain the highest standards of food hygiene, cleanliness, and kitchen safety. <br>- Manage kitchen inventory, ingredients, and minimize food waste. <br>- Coordinate with suppliers and ensure the quality and freshness of ingredients. <br>- Train, coach, and develop junior kitchen staff. <br>- Ensure smooth coordination between the kitchen, service team, and management. <br>- Assist with special events, VIP functions, and high-volume operations. <br>- Monitor kitchen equipment and report maintenance requirements. <br>- Support cost control and efficient use of food and kitchen resources. <br> <br>Requirements: <br> <br>- 5–10+ years of proven experience as a Sous Chef or in a similar senior culinary position. <br>- Strong experience in high-end hospitality, luxury hotels, resorts, or fine-dining restaurants. <br>- Excellent knowledge of international cuisine and professional culinary techniques. <br>- Strong leadership and team-management skills. <br>- Excellent understanding of food safety and hygiene standards. <br>- Ability to work efficiently in a fast-paced, high-pressure environment. <br>- Strong attention to detail and commitment to quality. <br>- Excellent organizational and communication skills. <br>- Culinary degree or professional culinary certification is an advantage. <br>- Experience with VIP dining, luxury hospitality, and high-end events is a strong advantage. <br> <br>???? Interested candidates are invited to send their CV <br> <br>Location: Broumana | Lebanon

Job Summary <br> <br>The Sous Chef supports the Head Chef or Executive Chef in managing daily kitchen operations. The role is responsible for supervising kitchen staff, maintaining food quality and consistency, ensuring hygiene and safety standards, and supporting smooth and efficient kitchen service. <br> <br>Key Responsibilities <br>Assist the Head Chef / Executive Chef in managing daily kitchen operations. <br>Supervise and coordinate the work of Chef de Partie, Commis Chefs, and other kitchen staff. <br>Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines. <br>Monitor food preparation, portion control, and consistency. <br>Organize kitchen workflow and ensure smooth service during busy periods. <br>Assist in preparing staff schedules and allocating responsibilities. <br>Train, guide, and support junior kitchen team members. <br>Monitor food stock levels and coordinate ordering and inventory requirements. <br>Control food waste and support cost-control initiatives. <br>Ensure proper storage, labeling, and rotation of food products. <br>Maintain high standards of cleanliness, hygiene, and food safety. <br>Ensure compliance with HACCP and health and safety procedures. <br>Assist with menu development, daily specials, and new recipes. <br>Inspect ingredients and finished dishes to ensure quality standards are maintained. <br>Handle kitchen-related issues and operational challenges efficiently. <br>Take responsibility for kitchen operations in the absence of the Head Chef. <br>Coordinate with service and restaurant teams to ensure timely and efficient service. <br>Requirements <br>Previous experience as a Sous Chef or Senior Chef de Partie. <br>Strong knowledge of kitchen operations and culinary techniques. <br>Good leadership and team-management skills. <br>Strong organizational and time-management abilities. <br>Ability to work efficiently under pressure. <br>Good knowledge of food safety and hygiene standards. <br>Strong attention to detail and commitment to quality. <br>Ability to train and motivate kitchen staff. <br>Culinary diploma or professional culinary qualification is preferred. <br>Flexibility to work shifts, weekends, and holidays

We are looking for a motivated and experienced chef de partie to join our team <br>Location : Naccache,Metn <br>Shift : 7 am - 4 pm <br>Sundays off

Needed chef de partie for a restaurant in Ashrafieh <br>Contact Number/WhatsApp is: 70889588 or 71801163 & Please include Reference From Grace Antoun”

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong><u>Essential Duties and Responsibilities</u></strong><br><ul><li>Assists the Executive Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.</li></ul>· Controls and analyzes, on an on-going basis, the level of the following:<br>o Sales<br>o Costs<br>o Issuing of food<br>o Quality and presentation of food and beverage products<br>o Condition and cleanliness of facilities and equipment<br>o Guest satisfaction<br>o Marketing<br>· Assists the Executive Chef in developing and maintaining updated operations manuals for all Food Production and Stewarding sections.<br>· Assists the Executive Chef in planning and organizing successful Food and Beverage activities.<br>· Conducts daily briefings and other meetings as needed.<br>· Assists the Executive Chef in maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.<br>· Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.<br>· Assists the Executive Chef in determining the minimum and maximum stocks of all food, materials and equipment.<br>· Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines.<br> </div>