Head Chef - Em Sherif

Company Overview

Founded by Mireille Hayek, Em Sherif Café was conceptualized to showcase Lebanon's rich culinary heritage and love for hospitality. The restaurant has become an iconic spot over the culinary landscape within Europe and the MENA region with its many locations in different cities, including Paris, London, Madrid, Istanbul, Dubai, Abu Dhabi, Cairo, Riyadh, Amman, and, of course, Lebanon.

Role Overview

The Head Chef is responsible for the overall culinary leadership of the restaurant, ensuring the kitchen delivers an authentic Levantine dining experience defined by quality, generosity, and consistency. The role oversees all kitchen operations from pre-opening through daily service, maintaining the highest standards of food preparation, presentation, and product integrity. Working in close partnership with the Restaurant Manager, the Head Chef prepares the kitchen for launch, builds and trains the culinary team, and leads the brigade during service. The Head Chef ensures that every dish reflects the identity of the brand and is executed with discipline, efficiency, and care, even during high-volume service.

Key Responsibilities

• Culinary Leadership: Shapes and leads the kitchen with creativity and confidence, inspiring the team to deliver bold, high-quality cuisine that captures the spirit of the brand.
• Pre-Opening & Training: Participates in recruitment and selection of kitchen staff and structures the brigade. Trains chefs on recipes, preparation methods, kitchen organization, and hygiene standards. Leads kitchen rehearsals, trial services, and opening preparations, including equipment readiness and stock organization.
• Operational Excellence: Directs all kitchen activities, ensuring a well organized, energetic environment where quality and pace coexist seamlessly.
• Commercial Stewardship: Oversees food costs.
• Standards & Integrity: Champions the highest standards of hygiene, safety, and craftsmanship, ensuring the kitchen operates with discipline and pride.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a premium lifestyle dining or high-volume upscale restaurant.
• Experience with Levantine cuisine is highly preferred.
• Strong leadership and team management abilities with a hands on approach during service.
• Ability to manage large scale operations while maintaining food quality and consistency.
• Knowledge of food safety regulations, kitchen organization, and cost control practices.
• Strong operational awareness, purchasing control, and supplier management skills.