Seafood Chef Jobs - Beirut Lebanon

Chef de Partieشيف دي بارتي <br>يتولى Chef de Partie تحضير وطهي الوجبات اليومية وفقاً للوصفات والتعليمات المعتمدة، مع ضمان الجودة، النظافة، وثبات مستوى الأطباق. <br>المسؤوليات الرئيسية: <br>• تحضير وطهي الأطباق الموكلة إليه وفقاً للوصفات المعتمدة. <br>• الالتزام بتعليمات الشيف وإدارة المطبخ. <br>• ضمان الالتزام بالكميات المحددة وطريقة تقديم الأطباق. <br>• الحفاظ على نظافة محطة العمل ومعدات المطبخ. <br>• الالتزام دائماً بمعايير سلامة الغذاء والنظافة. <br>• دعم فريق المطبخ في المهام الأخرى عند الحاجة

Lancaster Eden Bay is looking for an Executive Pastry Chef. The candidate should: <br>lead the pastry team <br>Oversee the preparation and presentation of all pastry items in the kitchen and ensure ethe highest quality <br>Previous experience in the same role is required <br>Flexible working shifts

sourdough experience needed <br>sourdough bread making <br>chef de partie in sourdough experience

<p>Joulia is hiring a full-time Sous Chef for its restaurant in Achrafieh, Tabaris.</p><p>&nbsp;</p><p>5 years of kitchen experience required. Lebanese and Mediterranean cuisine exeperience is a plus.</p><p>&nbsp;</p><p>We're looking for someone reliable, organized, and passionate about food and hospitality. Competitive salary based on experience.</p>

Citea Apart Hotel is looking for a passionate and ambitious Demi Chef de Partie to join our Kitchen Team: <br>- Bachelor or Diploma in Hospitality, Hotel Management, or Culinary Arts <br>- 1 to 2 years of experience in a relevant role <br>- Strong communication and organizational skills <br>- Excellent time management with the ability to work independently and within a team

<p>A globally recognized luxury hospitality brand is seeking Chef de Partie who will be responsible for managing and supporting the pastry/dessert section within the Central Kitchen. The role assists the Pastry Chef in daily production activities, ensures consistent quality and presentation, maintains food safety and hygiene standards, and controls stock, costs, and wastage within the designated section. The Chef de Partie should be highly knowledgeable in pastry and dessert preparation, able to work efficiently in a fast-paced environment, and capable of guiding Demi Chefs de Partie and Commis while maintaining high operational standards.</p><p>Responsibilities</p><ul><li>Manage and support the daily operations of the assigned pastry and dessert section within the Central Kitchen.</li><li>Assist the Pastry Chef with daily production planning and execution.</li><li>Follow all opening, operating, and closing procedures and ensure compliance with established checklists.</li><li>Coordinate daily preparation requirements with the Pastry Chef and prioritize tasks accordingly.</li><li>Delegate tasks to Demi Chefs de Partie and Commis based on production schedules and mise-en-place requirements.</li><li>Ensure the workstation is fully equipped, clean, organized, and ready for production.</li><li>Prepare and oversee the preparation of doughs, batters, creams, fillings, pastry bases, cakes, pastries, and desserts according to approved recipes and production schedules.</li><li>Supervise the assembly of multi-component desserts, layered cakes, filled pastries, and other specialty products.</li><li>Supervise chocolate tempering and the preparation of chocolate decorations and confections according to standard recipes.</li><li>Monitor baking processes to ensure proper cooking, texture, consistency, and quality.</li><li>Ensure all products meet established standards for quality, presentation, portion size, and consistency.</li><li>Follow standard recipes, portion controls, production specifications, and storage requirements.</li><li>Ensure production quantities are aligned with the daily requirements of all outlets.</li><li>Conduct quality checks on ingredients, work-in-progress, and finished products.</li><li>Maintain appropriate stock levels and organization within the assigned section.</li><li>Conduct inventory counts and prepare requisition orders based on stock levels, consumption, and business requirements.</li><li>Assist with receiving and storing ingredients and supplies when required.</li><li>Inspect received products to ensure compliance with established quality and specification standards.</li><li>Ensure all products are properly stored, labeled, and dated with production and expiration information.</li><li>Apply FIFO principles when storing and using ingredients and finished products.</li><li>Monitor refrigerator and freezer temperatures and maintain accurate temperature records.</li><li>Control and minimize wastage and breakages and maintain the relevant records.</li><li>Ensure all products are properly portioned, packaged, labeled, and prepared for dispatch to outlets.</li><li>Maintain high standards of cleanliness, sanitation, food safety, and hygiene throughout the assigned section.</li><li>Support other Central Kitchen sections when required.</li><li>Attend daily briefings, debriefings, and training sessions as required.</li><li>Report operational, quality, equipment, or safety issues to the Pastry Chef.</li><li>Maintain positive and professional relationships with colleagues and promote effective teamwork.</li><li>Perform other related duties as assigned by management.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Degree or diploma in Culinary Arts, preferably with a specialization in Pastry or Desserts.</li><li>2 4 years of experience as a Chef de Partie, preferably with experience in pastry and dessert preparation within a Central Kitchen, bakery, pastry shop, hotel, or similar food production environment.</li><li>Strong knowledge of pastry and dessert preparation techniques.</li><li>Good knowledge of food safety, hygiene, sanitation, and HACCP principles.</li><li>Strong understanding of standard recipes, portion control, storage procedures, and FIFO practices.</li><li>Strong organizational and time-management skills.</li><li>Excellent attention to detail and commitment to quality.</li><li>Ability to manage and organize an assigned kitchen station effectively.</li><li>Ability to supervise and guide Demi Chefs de Partie and Commis.</li><li>Creative and innovative approach to pastry and dessert preparation.</li><li>Strong problem-solving and decision-making skills.</li><li>Self-motivated, proactive, and able to work independently.</li><li>Strong teamwork and communication skills.</li><li>Ability to work efficiently under pressure in a fast-paced kitchen environment.</li><li>High level of professionalism, integrity, and confidentiality.</li><li>Good command of English and the local language. Knowledge of additional foreign languages is considered an advantage.</li><li>Ability to stand and walk for extended periods.</li><li>Neat, clean, and well-groomed appearance.</li></ul>

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

A restaurant in Baouchrieh is looking for a full time position " Commis chef " to handle basic <br>food preparation

Le Sushi Bar is seeking a Head Chef to oversee daily kitchen operations, maintain high food quality standards, and lead a high-performing culinary team. Candidates with experience in Asian cuisine are strongly preferred. <br> <br>Qualifications <br>Previous experience as a Head Chef. <br>Experience working with Asian cuisine is an asset. <br>Strong leadership and team management skills. <br>Excellent verbal and written communication skills. <br>Ability to work effectively in a fast-paced environment. <br>Strong organizational and problem-solving abilities. <br>Thorough knowledge of food safety and sanitation standards. <br>Strong interpersonal and conflict-resolution skills

Citea Apart Hotel is looking for an ambitious and passionate Demi Chef de Partie to join our Kitchen Team. <br>- Diploma or Bachelor's degree in Hospitality, Hotel Management, or Culinary Arts. <br>- 1 to 2 years of experience in a relevant position. <br>- Excellent communication and organizational skills <br>- Time management, with the ability to thrive in a fast-paced environment <br>- Ability to work within a team and independently. <br>- Passionate about culinary arts with the ambition to learn and grow. <br>** Interested candidates may apply to: HR@citea.com.lb or through WhatsApp on: 81-77 04 66

We are looking for a skilled and passionate Sushi Chef to join our restaurant team in Downtown Beirut. <br> <br>The ideal candidate should have at least 2 years of experience preparing sushi and Japanese cuisine in a fast-paced restaurant environment. <br> <br>Responsibilities <br>Prepare sushi, sashimi, rolls, and other Japanese dishes <br>Ensure high-quality food presentation and freshness <br>Maintain cleanliness and food safety standards <br>Manage kitchen prep and ingredient storage <br>Work efficiently with the kitchen team during busy hours <br>Requirements <br>Minimum 2 years of experience as a Sushi Chef <br>Knowledge of sushi preparation techniques and food hygiene <br>Ability to work in a team environment <br>Flexible with shifts and working hours <br>Attention to detail and consistency in quality

We are looking for a skilled and passionate Sushi Chef to join our restaurant team in Downtown Beirut. The ideal candidate should have at least 2 years of experience preparing sushi and Japanese cuisine in a fast-paced restaurant environment. <br> <br>Responsibilities <br>Prepare sushi, sashimi, rolls, and other Japanese dishes <br>Ensure high-quality food presentation and freshness <br>Maintain cleanliness and food safety standards <br>Manage kitchen prep and ingredient storage <br>Work efficiently with the kitchen team during busy hours <br>Requirements <br>Minimum 2 years of experience as a Sushi Chef <br>Knowledge of sushi preparation techniques and food hygiene <br>Ability to work in a team environment <br>Flexible with shifts and working hours <br>Attention to detail and consistency in quality

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Le Sushi Bar is seeking a Head Chef to oversee daily kitchen operations, maintain high food quality standards, and lead a high-performing culinary team. Candidates with experience in Asian cuisine are strongly preferred.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Qualifications</h2><p>Previous experience as a Head Chef.</p><p>Experience working with Asian cuisine is an asset.</p><p>Strong leadership and team management skills.</p><p>Excellent verbal and written communication skills.</p><p>Ability to work effectively in a fast-paced environment.</p><p>Strong organizational and problem-solving abilities.</p><p>Thorough knowledge of food safety and sanitation standards.</p><p>Strong interpersonal and conflict-resolution skills.</p><p></p></section>

Needed Urgently Chef de Partie for a well-known restaurant in Beirut <br> <br> <br>Requirements: <br> <br>Previous kitchen experience required <br>Knowledge of Italian cuisine preferred <br>Ability to work in a fast-paced environment <br>Team player with strong organizational skills <br>Flexible schedule <br> <br>We offer: <br> <br>Competitive salary <br>Friendly work environment <br>Growth opportunities

1. Assists the kitchen chef or his delegate in checking all incoming items <br>2. Monitors the food production according to the restaurant standard. <br>3. Prepares and cooks orders to the minute, according to the kitchen chef’s order. <br>4. Arranges plates and helps in dishing out meal portions. <br>5. Sticks and adheres to the Fig Holding Standard recipes. <br>6. Ensures Hygiene and Sanitation Standard are attained in the section. <br>7. Adopts and coach’s employee in his section the "Clean as you Go" method of working, by assuring that the work station and the cold room are kept clean and in an orderly fashion <br>8. Ensures that all recipes are sufficiently supplied with their requirements. <br>9. Conducts regular check-ins of cold kitchen fridges and walk-in coolers, the expiry dates, the labelling, cleanliness, and temperatures of the Cold room <br>10. Prepares market list for his section and forwards it to the kitchen chef. <br>11. Ensures that all equipment is correctly handled and well-maintained <br>12. Ensures that all cold dishes are prepared in an attractive and appetizing manner. <br>13. Participates in the preparation of all sauces, dressings, appetizers, salads, dishes, and garnishes in accordance with established recipe cards and methods. <br>14. Participates in the "à la carte menu" and Decoration. <br>15. Assists in ensuring that portion control policy/standard plating instructions are adhered to. <br>16. Establishes and maintains effective employee relations. <br>17. Keeps an up-to-date standard recipe file for all food items to include: Recipe list (Cooking with style), Food costs, Importation items list and their costs, Items preparation timing, and Restaurant Standard Manual <br>18. Attends and conducts all on-the-job learning events as appropriate. <br>19. Ensures the section is kept in a clean and orderly fashion. <br>20. Ensures that all equipment/utensils in the section are correctly handled and maintained. <br>21. Demonstrates understanding and awareness of all company policies and procedures relating to health, safety & hygiene. Bottom of Form <br>22. Participates in the general communication meeting, directed by the Operations Manager and the Executive Chef, for all kitchen staff <br>23. Checks on the Labelling process and other food safety matters on a daily basis

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Key Responsibilities:</b></p> <ul> <li>Kitchen Operations</li> <li>Supervise and manage all hot kitchen, cold kitchen, savory production, and food court culinary operations.</li> <li>Ensure consistency in food quality, taste, presentation, and portion control across all outlets.</li> <li>Monitor daily kitchen activities to ensure smooth workflow and timely food production.</li> <li>Develop and standardize recipes, preparation methods, and kitchen procedures.</li> <li>Coordinate with outlet supervisors to ensure operational efficiency and customer satisfaction.</li> <li>Ensure all food items are prepared according to company standards and hygiene regulations.</li> <li>Lead, train, schedule, and supervise chefs, cooks, kitchen assistants, and food production staff.</li> <li>Evaluate staff performance and provide coaching and corrective actions when needed.</li> <li>Maintain discipline, teamwork, and professional conduct within the kitchen.</li> <li>Participate in recruitment and onboarding of kitchen employees when required.</li> <li>Monitor food cost, waste control, and kitchen efficiency.</li> <li>Coordinate with purchasing and inventory departments regarding stock requirements and quality standards.</li> <li>Control raw material usage to minimize wastage and operational losses.</li> <li>Conduct regular stock checks and monitor product rotation and expiry dates.</li> <li>Ensure compliance with food safety standards, sanitation regulations, and HACCP procedures.</li> <li>Maintain cleanliness and organization in all kitchen and preparation areas.</li> <li>Ensure proper handling, storage, and labeling of food products.</li> <li>Participate in menu planning, pricing recommendations, and product improvement.</li> <li>Introduce new savory food concepts and seasonal items when required.</li> <li>Monitor customer feedback and market trends to improve offerings.</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><b>Qualifications &amp; Requirements</b></p> <ul> <li>Minimum 5 7 years of experience in kitchen management or executive chef positions.</li> <li>Strong experience in food court, restaurant, or multi-outlet kitchen operations.</li> <li>Knowledge of food safety and hygiene standards.</li> <li>Strong leadership and team management skills.</li> <li>Ability to work under pressure in a fast-paced environment.</li> <li>Good knowledge of food costing and inventory control.</li> <li>Culinary degree or equivalent certification is preferred.</li> </ul> <p>Key Skills</p> <ul> <li>Leadership &amp; Team Management</li> <li>Food Quality Control</li> <li>Kitchen Operations Management</li> <li>Cost Control &amp; Inventory Management</li> <li>Menu Development</li> <li>Time Management</li> <li>Problem Solving</li> <li>Communication Skills</li> </ul><p></p></section>

Job Summary: <br> <br>The Head Chef is responsible for overseeing all kitchen and food court culinary operations, ensuring high standards of food quality, hygiene, consistency, cost control, and operational efficiency across all savory food sections. <br> <br>The role includes managing kitchen staff, supervising food preparation and production, controlling food costs, and maintaining smooth coordination between kitchen sections and food court outlets. <br> <br>This position does not include responsibility for pastry, bakery, or dessert operations. <br> <br>Key Responsibilities: <br>- Kitchen Operations <br>- Supervise and manage all hot kitchen, cold kitchen, savory production, and food court culinary operations. <br>- Ensure consistency in food quality, taste, presentation, and portion control across all outlets. <br>- Monitor daily kitchen activities to ensure smooth workflow and timely food production. <br>- Develop and standardize recipes, preparation methods, and kitchen procedures. <br>- Coordinate with outlet supervisors to ensure operational efficiency and customer satisfaction. <br>- Ensure all food items are prepared according to company standards and hygiene regulations. <br>-Lead, train, schedule, and supervise chefs, cooks, kitchen assistants, and food production staff. <br>-Evaluate staff performance and provide coaching and corrective actions when needed. <br>-Maintain discipline, teamwork, and professional conduct within the kitchen. <br>-Participate in recruitment and onboarding of kitchen employees when required. <br>-Monitor food cost, waste control, and kitchen efficiency. <br>- Coordinate with purchasing and inventory departments regarding stock requirements and quality standards. <br>- Control raw material usage to minimize wastage and operational losses. <br>- Conduct regular stock checks and monitor product rotation and expiry dates. <br>- Ensure compliance with food safety standards, sanitation regulations, and HACCP procedures. <br>- Maintain cleanliness and organization in all kitchen and preparation areas. <br>- Ensure proper handling, storage, and labeling of food products. <br>-Participate in menu planning, pricing recommendations, and product improvement. <br>- Introduce new savory food concepts and seasonal items when required. <br>- Monitor customer feedback and market trends to improve offerings. <br> <br> <br>Qualifications & Requirements <br>-Minimum 5–7 years of experience in kitchen management or executive chef positions. <br>-Strong experience in food court, restaurant, or multi-outlet kitchen operations. <br>- Knowledge of food safety and hygiene standards. <br>- Strong leadership and team management skills. <br>- Ability to work under pressure in a fast-paced environment. <br>- Good knowledge of food costing and inventory control. <br>- Culinary degree or equivalent certification is preferred. <br> <br>Key Skills <br>- Leadership & Team Management <br>- Food Quality Control <br>- Kitchen Operations Management <br>- Cost Control & Inventory Management <br>- Menu Development <br>- Time Management <br>- Problem Solving <br>- Communication Skills

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

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

سرفيس شرقي سخن وبارد <br> <br>مع خبرة <br> <br>التواصل على الرقم 03935968