Executive Chef

Job Description: Executive Chef – Lebanese & Arabic Cuisine

Position Summary

Key Responsibilities

Culinary Leadership

• Develop and execute authentic Lebanese and Arabic menu.
• Create innovative dishes while preserving traditional flavors and presentation.
• Standardize recipes and ensure consistency across all menu items.
• Conduct regular tasting sessions and quality checks.

Kitchen Operations

• Oversee daily kitchen operations and coordinate all food preparation activities.
• Manage production schedules and ensure timely service during peak periods.
• Monitor inventory levels and coordinate purchasing to maintain optimal stock.
• Control food costs, minimize waste, and achieve budget targets.

Team Management

• Recruit, train, and mentor chefs and kitchen staff.
• Prepare duty rosters and manage staff performance.
• Foster a positive and disciplined work environment.
• Ensure all team members adhere to company policies and culinary standards.

Financial Management

• Prepare and monitor kitchen budgets.
• Analyze food cost reports and implement corrective actions when necessary.
• Negotiate with suppliers to secure quality ingredients at competitive prices.

Compliance and Safety

• Ensure strict adherence to food safety, sanitation, and HACCP standards.
• Maintain a clean, organized, and safe kitchen environment.
• Conduct regular equipment inspections and coordinate maintenance.

Qualifications and Experience

• Minimum 8–10 years of culinary experience, including at least 3–5 years as an Executive Chef or Head Chef.
• Strong expertise in Lebanese and Arabic cuisine.
• Experience in high-volume restaurants, hotels, or premium dining concepts.
• Proven leadership and team management skills.
• Excellent knowledge of food costing, budgeting, and inventory control.
• Certification in food safety and hygiene.