Job Description: Executive Chef – Lebanese & Arabic Cuisine

Position Summary

We are seeking a highly skilled and creative Executive Chef with extensive experience in authentic Lebanese and Arabic cuisine. The successful candidate will lead all kitchen operations, ensuring exceptional food quality, consistency, and innovation while maintaining cost efficiency and the highest standards of hygiene and food safety.

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.