Pastry Chef Jobs in Lebanon

* Assist the Chef in the preparation and cooking of dishes. <br>* Prepare and organize ingredients according to daily requirements. <br>* Support the Chef during service and ensure timely food preparation. <br>* Maintain food quality, presentation, and consistency. <br>* Follow food safety, hygiene, and cleanliness standards. <br>* Keep the kitchen and workstations clean and organized. <br>* Assist with stock control and proper storage of ingredients. <br>* Work closely with the kitchen team and support daily kitchen operations

<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><ul><li>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.</li><li>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.</li><li>Strong knowledge of international cuisines, menu development, and banquet operations.</li><li>Proven experience in food cost control, budgeting, and kitchen management.</li><li>Thorough understanding of HACCP, food safety, and sanitation standards.</li><li>Excellent leadership, communication, and team development skills.</li><li>Ability to perform effectively in a fast-paced, multicultural environment.</li><li>Previous experience with an international hotel brand is an advantage.</li></ul>

Bakery Chef needed in Jounieh

<p>Duties</p><ul><li>Touring branches to review kitchen performance</li><li>Training employees</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Previous experience as Kitchen Chef<br>Attentive to details<br>Excellent Food safety knowledge<br>Excellent leadership skills</p>

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

The role oversees menu development, recipe standardization, food preparation, kitchen organization, inventory and food-cost control, while managing, training, and supervising the kitchen team. <br>The ideal candidate has strong expertise in Japanese cuisine, including sushi, sashimi, hot kitchen dishes, sauces, preparation techniques, and premium seafood handling. The Head Chef will work closely with restaurant management to maintain guest satisfaction, control costs, minimize waste, and continuously develop the culinary offering. <br>Key Requirements: Proven experience as a Head Chef or Senior Japanese Chef, excellent knowledge of Japanese cuisine and food-safety standards, strong leadership and team-management skills, creativity in menu development, and solid understanding of food costing, inventory, and kitchen operations

Previous experience as Kitchen Chef is a must. <br>Good communication skills and a passion for teamwork. <br>Strong understanding of food safety and health regulations

a restaurant in Adma Keserwan is seeking an experience Italian Pizza chef <br>good salary + tips <br>rotating shifts <br>able to join immediately <br> <br>career.hr.lb@gmail.com <br>WhatsApp: +961 3 429 483

We are seeking a visionary Executive Chef to lead our culinary team at a prestigious hotel in Beirut. <br> <br>If you are a passionate culinary leader with a track record of excellence in high-end hospitality and high-volume dining, we want you to shape our culinary experience: <br> <br>- Minimum of 5+ years as an Executive Chef in a 4 or 5-star hotel environment. <br>- Strong leadership, menu innovation, cost control, and strict adherence to hygiene and food safety standards <br>- Proficient in English and Arabic

<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>

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

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

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

<p>Plan, organize, and supervise all kitchen activities. Ensure all dishes are prepared according to company recipes and presentation standards. 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. Supervise, train, motivate, and evaluate all kitchen staff. Ensure proper teamwork and communication within the kitchen. Conduct on-the-job training for new employees. Monitor inventory levels and ensure sufficient stock is available. Prepare purchase requests for kitchen supplies and ingredients. Ensure full compliance with food safety regulations and company hygiene standards. Maintain a clean, organized, and sanitary kitchen at all times. Maintain recipe records and standard operating procedures. Ensuring the guests receive excellent service and enjoy their culinary experience.</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or Degree in Culinary Arts or a related field is preferred. Minimum 7 years of kitchen experience as a Head Chef . Strong understanding of food safety and hygiene standards. Excellent organizational and time management skills. Good communication and problem-solving abilities.</p>

Daily Operation: <br>• Handle Day to Day 3D Section Cake Orders (most importantly cake covering as main duty). <br>• Create visually appealing and edible decorations on cakes. <br>• Coordinate with Head Chef for Cake Preparation to meet order deadlines. <br>• 3D Cake Decoration <br>• Prepare daily and weekly order preparations. <br>• Prepare cake orders 1 day ahead of time. <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..)

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

<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>

• 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

We are seeking a Head Chef – Lebanese Cuisine Production to lead the client’s Central Production Kitchen, specializing in the large-scale production of premium authentic Lebanese cuisine across Belgium – Europe. <br> <br> <br> <br>Proficiency in French is not required for this position, as the working environment is predominantly Arabic speaking. Nevertheless, French language skills would be considered as a plus. <br> <br> <br> <br>The ideal candidate should possess the following qualifications and competencies: <br> <br> <br> <br>· Bachelor's Degree or Diploma in Culinary Arts, Hospitality Management, Food Production. <br> <br>· Minimum of 7 years of progressive professional culinary experience within reputable hospitality, food manufacturing, or central production kitchen environments. <br> <br>· Demonstrated expertise in the large-scale production of authentic Lebanese cuisine, with comprehensive knowledge of traditional recipes, standardized production methods, quality control, and batch consistency. <br> <br>· Previous experience managing operations within a central production kitchen, commissary kitchen, food manufacturing facility, or industrial catering operation is highly preferred. <br> <br>· Strong leadership and people management skills, with a proven ability to recruit, coach, motivate, develop, and lead multicultural culinary teams toward achieving operational excellence. <br> <br>· Excellent planning, organizational, and production scheduling capabilities, with the ability to effectively prioritize workloads and optimize resources in a fast-paced production environment. <br> <br>· Demonstrated ability to perform effectively under pressure, manage competing priorities, and consistently achieve production targets and delivery deadlines without compromising food quality or safety standards. <br> <br>· Thorough understanding of food safety management systems, HACCP principles, sanitation procedures. <br> <br> <br> <br>The successful candidate will receive a competitive compensation package, including: <br> <br>- Net monthly salary of €2,600 <br> <br>- Employer-provided accommodation <br> <br>- Medical insurance <br> <br>- 22 calendar days of paid annual leave <br> <br>- One annual round-trip economy airfare to the employee's home country <br> <br>- Meal allowance provided through Ticket Restaurant (Ticket Resto) vouchers, in accordance with the company's policy

•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..)