وظائف شيف (طباخ)

Beit Kanz Restaurant is looking for talented and passionate Kitchen Staff to join its team. <br> <br>The selected candidates will be responsible for preparing and executing dishes desserts according to established recipes and quality standards, while ensuring consistency, presentation, and kitchen hygiene. <br> <br>If you are detail-oriented, committed to quality, and eager to work in a dynamic kitchen environment, we would love to hear from you. <br> <br>???? Interested candidates are invited to send their CVs to: hr@beitelbaraka.org

Hiring urgently Kitchen Comis/DCDP for a prestigious hotel located in Harissa (Keserwan area). <br> <br>Only Lebanese nationals Candidates. <br> <br>Preferably Living in the same/nearby area. <br> <br>Accommodation could be available. <br> <br>Must be availanle for Flexible shifts (Am/Pm). <br> <br>Salary : Up to 600$ plus other benefits. <br> <br>Share your CV at: deploya.lb@gmail.com

<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>

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

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div><strong>EDUCATION:</strong></div> <ul> <li>Gastronomic Education certificate or equivalent (apprenticeship/diploma/BA/Bsc)</li> <li>Must show signes of career development</li> <li>HACCP certification</li> </ul> <div><strong>EXPERIENCE:</strong></div> <div>To fill the position, the following is required:</div> <ul> <li>Minimum 5 years kitchen experience</li> <li>Minimum 2 years management experience (e.g. Chef de Partie)</li> <li>International experience is preferred</li> <li>Banqueting experience is preferred</li> </ul> <div><strong>LANGUAGE: </strong></div> <ul> <li>Local language excellent oral and written skills where necessary</li> <li>English excellent oral and written skills</li> <li>Additional language - beneficial</li> </ul> <div><strong>COMPETENCIES:</strong></div> <ul> <li>Knowledgeable of food safety regulations</li> <li>Ability to work as a part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions</li> <li>Excellent verbal communication skills</li> <li>Ability to establish and retain effective working relationships with hotel staff and clients/vendors</li> <li>Ability to identify and delegate tasks effectively</li> <li>Excellent organizational and time management skills</li> <li>Applying a professional, confidential and ethical approach at all times</li> <li>Working in a safe, prudent and organized manner</li> </ul> <div><strong>TECHNICAL COMPETENCIES:</strong></div> <ul> <li>Ability to operate computer and office equipment</li> <li>Proficiency in Microsoft Office</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.</li></ul><p></p></section>

<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>

A restaurant in Baouchrieh is loking for a full time position " Assistant cook" with minimum 1 to 2 years experience

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

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

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Description</b></p><p><br></p><p>A Restaurant in Tabarja is looking for a Sushi Chef (PM Shift)</p></div></section>

Overview of Responsibilities: <br> <br> <br>- Assist and support the Head chef and Assistant chef in the preparation and cooking of food for patients, coordinate and ensure all tasks are done as required. <br>- Responsible for the day-to-day operations of a specific section of the kitchen or the cafeteria to meet the highest standard requirements, following the guidance or assignment of the Head Chef or Assistant Chef. <br>- Prepare and execute high-quality meals for patients or visitors according to recipes, standards, and specifications. <br>- Maintain strict hygiene, safety, and sanitation standards following the hospital’s policies and procedures. <br>- Collaborate with other kitchen staff to ensure smooth operations and timely meal delivery. <br>- Assist in creating menu items, and recipes and developing dishes. <br>- Check periodically expiry dates and proper storage of food items in the section. <br> <br> <br>Qualifications: <br>- High School Diploma <br>- BT Diploma in Hospitality Management is a plus <br> <br> <br>Years of Experience: <br>Minimum of 1 year in a similar role

A restaurant in Beirut is looking for an experienced Head Chef to join our team. <br> <br>Requirements: <br>Minimum 2 years of experience in the same position as Head Chef <br>Strong experience in Asian cuisine <br>Ability to manage kitchen operations and staff <br>Experience in menu planning and food quality control <br>Strong leadership and communication skills <br>Ability to work in a fast-paced environment <br>Responsibilities: <br>Oversee daily kitchen operations <br>Maintain high standards of food quality and hygiene <br>Train and supervise kitchen staff <br>Create and develop Asian-inspired menu items <br>Manage inventory and food cost control

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Hiring DCDP/CDP for a prestigious hotel in Jounieh (Keserwan) with experience in international cuisine. Flexible shifts (Am/Pm); 9hrs/day including 1 hour break</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Only Lebanese nationals Candidates, preferably living in a nearby areas.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Needed Urgently Chef de Partie for a well-known restaurant in Beirut</p><p><br></p><ul ><li >Previous kitchen experience required</li><li >Knowledge of Italian cuisine preferred</li><li >Ability to work in a fast-paced environment</li><li >Team player with strong organizational skills</li><li >Flexible schedule</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><br></li></ul><p></p></section>

????‍???? WE’RE HIRING – HEAD CHEF | BEIT YOUSSEF RESTAURANT, HARISSA <br> <br>Beit Youssef is looking for a passionate and experienced Head Chef to lead our kitchen team and help elevate our authentic Lebanese dining experience. <br> <br>Key Responsibilities: <br>• Manage all daily kitchen operations <br>• Ensure outstanding food quality, consistency, and presentation <br>• Supervise, train, and motivate the kitchen team <br>• Control food cost, inventory, and kitchen productivity <br>• Maintain the highest standards of hygiene and food safety <br>• Contribute to menu development and seasonal specials <br> <br>Requirements: <br>✔ Proven experience as a Head Chef or Executive Chef <br>✔ Strong knowledge of Lebanese cuisine <br>✔ Leadership and team management skills <br>✔ Ability to work under pressure in a high-volume restaurant <br>✔ Commitment to quality, organization, and continuous improvement <br> <br>???? Location: Beit Youssef Restaurant – Harissa, Lebanon <br> <br>If you are passionate about hospitality and excellence, we would love to hear from you. <br> <br>???? To apply: Send your CV via WhatsApp or email (please include your contact details when publishing this post). <br> <br>Join our team and be part of creating memorable experiences for every guest

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

• 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

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