وظائف شيف (طباخ)

Bakery Chef needed in Jounieh

We are seeking a Head Chef – Lebanese Cuisine Production to lead the client’s Central Production Kitchen, specializing in the large-scale production of premium authentic Lebanese cuisine across Belgium – Europe. <br> <br> <br> <br>Proficiency in French is not required for this position, as the working environment is predominantly Arabic speaking. Nevertheless, French language skills would be considered as a plus. <br> <br> <br> <br>The ideal candidate should possess the following qualifications and competencies: <br> <br> <br> <br>· Bachelor's Degree or Diploma in Culinary Arts, Hospitality Management, Food Production. <br> <br>· Minimum of 7 years of progressive professional culinary experience within reputable hospitality, food manufacturing, or central production kitchen environments. <br> <br>· Demonstrated expertise in the large-scale production of authentic Lebanese cuisine, with comprehensive knowledge of traditional recipes, standardized production methods, quality control, and batch consistency. <br> <br>· Previous experience managing operations within a central production kitchen, commissary kitchen, food manufacturing facility, or industrial catering operation is highly preferred. <br> <br>· Strong leadership and people management skills, with a proven ability to recruit, coach, motivate, develop, and lead multicultural culinary teams toward achieving operational excellence. <br> <br>· Excellent planning, organizational, and production scheduling capabilities, with the ability to effectively prioritize workloads and optimize resources in a fast-paced production environment. <br> <br>· Demonstrated ability to perform effectively under pressure, manage competing priorities, and consistently achieve production targets and delivery deadlines without compromising food quality or safety standards. <br> <br>· Thorough understanding of food safety management systems, HACCP principles, sanitation procedures. <br> <br> <br> <br>The successful candidate will receive a competitive compensation package, including: <br> <br>- Net monthly salary of €2,600 <br> <br>- Employer-provided accommodation <br> <br>- Medical insurance <br> <br>- 22 calendar days of paid annual leave <br> <br>- One annual round-trip economy airfare to the employee's home country <br> <br>- Meal allowance provided through Ticket Restaurant (Ticket Resto) vouchers, in accordance with the company's policy

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><strong>Key Accountabilities</strong></span></p><br><p><strong>Culinary Excellence</strong></p><br><ul><li>Plan, organize, and execute banquet food production according to event requirements and service timelines.&nbsp;</li><li>Ensure all dishes meet established quality, presentation, and consistency standards.&nbsp;</li><li>Support menu planning and culinary innovation in collaboration with the Executive Chef.&nbsp;</li><li>Participate in menu tastings and customization for special events and VIP functions.&nbsp;</li><li>Maintain a guest-focused approach to elevate the overall banquet dining experience. </li></ul><p><strong>Operational Leadership</strong></p><br><ul><li>Lead daily banquet kitchen operations and production planning.&nbsp;</li><li>Coordinate with Culinary, Events, Stewarding, and F&amp;B teams to ensure seamless event execution.&nbsp;</li><li>Supervise, motivate, and develop culinary colleagues to achieve operational excellence.&nbsp;</li><li>Manage staffing and scheduling according to business demand.&nbsp;</li></ul><p><strong>Food Safety &amp; Compliance</strong></p><br><ul><li>Maintain compliance with food safety, hygiene, sanitation, and HACCP requirements.&nbsp;</li><li>Ensure proper food handling, storage, labeling, and waste control procedures.&nbsp;</li><li>Promote a safe and organized working environment.&nbsp;</li></ul><p><strong>Financial &amp; Business Performance</strong></p><br><ul><li>Support food cost control initiatives and efficient use of resources.&nbsp;</li><li>Monitor inventory levels and assist with purchasing requirements.&nbsp;</li><li>Contribute to productivity and continuous improvement opportunities within the operation.&nbsp;</li></ul><p><strong>What We’re Looking For</strong></p><br><p><strong>Experience</strong></p><br><ul><li>Minimum <strong>3–5 years of culinary leadership experience</strong>, ideally within banquet or large-volume hotel operations.&nbsp;</li><li>Previous experience in luxury hospitality or international hotel brands preferred.&nbsp;</li><li>Proven experience managing teams and delivering high-quality event catering.&nbsp;</li></ul><p><strong>Qualifications</strong></p><br><ul><li>Diploma or Degree in Culinary Arts, Hospitality Management, or related field preferred.&nbsp;</li><li>Food Safety / HACCP certification preferred.&nbsp;</li></ul><p><strong>Skills &amp; Competencies</strong></p><br><ul><li>Leadership and people development&nbsp;</li><li>Strong planning and organization skills&nbsp;</li><li>High attention to detail and quality standards&nbsp;</li><li>Effective communication and collaboration&nbsp;</li><li>Ability to perform under pressure in a dynamic environment&nbsp;</li><li>Cost awareness and operational mindset</li></ul><p><span><strong>What We Offer&nbsp;</strong></span></p><br><p><span>We’ll reward all your hard work with a great salary and benefits – including a uniform, great room discount and superb training.&nbsp;</span></p><br><p><span>Join us and you’ll become part of the family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.</span></p><br><p><span>IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.</span></p><br><br> </div>

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

experience in food and beverage <br>has knowledge in waiter position <br>English is a must <br>flexible <br>energetic <br>problem solving skills

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Needed for a restaurant in beirut downtown</p><p>Minimum 2 years of experience</p><p>Flexible schedule</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 2 years of experience</p><p></p></section>

Needed for a restaurant in beirut downtown <br>Minimum 2 years of experience <br>Very good salary <br>Flexible schedule

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Hiring for a Rooftop in tabarja:</p><p>Pm SHift Only</p><p>Competitive Salaries</p></div></section>

Hiring for a Rooftop in tabarja: <br> <br>- Sushi Chef <br>- Bartender <br> <br>Pm SHift Only <br> <br>Competitive Salaries <br> <br>CV: deploya.lb@gmail.com

We are looking for qualified Female and male chefs with proven experience in the Bakery, Pastry & Chocolate sections to join our team

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

Hiring for a prestigious Japanese restaurant in Jounieh: <br>- Sous Chef <br>- Chef de partie <br>Previous experience in Japanese or Asian cuisine. <br>Strong kitchen and food-safety standards. <br>Professional, organized, and team-oriented. <br>Competitive salary based on experience <br>Apply: deploya.lb@gmail.com

We are seeking a highly skilled and passionate Executive Chef to lead the culinary operations of our international cuisine restaurant in Tripoli. The ideal candidate is a creative leader with extensive experience in managing high-volume kitchens, developing innovative menus, maintaining exceptional food quality, and leading kitchen teams to deliver outstanding dining experiences. <br> <br>Key Responsibilities <br>Oversee all kitchen operations and ensure efficient daily performance. <br>Design and develop innovative international cuisine menus while maintaining consistency and quality. <br>Monitor food preparation, presentation, and portion control to ensure company standards are met. <br>Manage food cost, labor cost, and kitchen budgets to maximize profitability. <br>Source, negotiate, and manage relationships with food suppliers and vendors. <br>Ensure compliance with food safety, hygiene, and sanitation regulations. <br>Recruit, train, mentor, and evaluate kitchen staff to build a high-performing team. <br>Develop standard recipes and kitchen procedures. <br>Monitor inventory levels, ordering, and stock control to minimize waste. <br>Collaborate with restaurant management on promotions, seasonal menus, and special events. <br>Maintain a clean, organized, and safe kitchen environment. <br>Ensure customer satisfaction by consistently delivering high-quality food and addressing feedback when necessary. <br>Qualifications <br>Bachelor's degree or Diploma in Culinary Arts, Hospitality Management, or a related field. <br>Minimum 8–10 years of culinary experience, including at least 3–5 years as an Executive Chef in an international cuisine restaurant. <br>Strong knowledge of international cuisines and modern culinary techniques. <br>Proven leadership and team management skills. <br>Excellent knowledge of food costing, inventory management, and budgeting. <br>Thorough understanding of HACCP and food safety standards. <br>Strong organizational, communication, and problem-solving skills. <br>Ability to work under pressure in a fast-paced environment. <br>Preferred Qualifications <br>Experience opening new restaurants is an advantage. <br>Experience in fine dining or upscale casual dining. <br>Proficiency in English; Arabic is required, and French is a plus. <br>What We Offer

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supervises the hot section in the hospital kitchen</p><p>Prepares, cooks and present high-quality dishes within the specialty section.</p><p>Prepares raw items for the assembling and cooking activity</p><p>Prepares food for patients and hospital cafeteria using standard recipes</p><p>Ensure proper storage, labeling and rotation of food products.</p><p>Maintain cleanliness and organization of the work area and refrigerator units.</p><p>Follow all food safety procedures.</p><p>Serves food on the patient assembly line when needed.</p><p>Assists the chef de cuisine and sous chef when required in creating menu items, recipes and developing dishes.</p><p>Carries out any other duties requested by the chef de cuisine and sous chef.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>BT in hotel management</li><li>3 years experience working in a similar role or in a kitchen setting</li><li>Creative and great attention to details</li><li>Good communication skills and team work spirit</li><li>Excellent understanding and application of hygiene standards</li><li>Simple job knowledge of English or French.</li></ul><p></p></section>

Gymbo Wellness is recruiting a skilled Kitchen Production Specialist to support the development and daily operation of the BôCafé healthy food kitchen. <br> <br>The position is based in the Back of House kitchen and focuses on food production, recipe standardization, menu improvement, cost control, kitchen hygiene, stock management, and delivery orders. <br> <br>Main Duties <br> <br>• Prepare healthy meals, salads, bowls, sandwiches, breakfast items, snacks, sauces, and other menu products. <br> <br>• Ensure every item follows the approved recipe, portion size, preparation method, presentation standard, and service time. <br> <br>• Contribute to the re-engineering of the BôCafé menu by testing recipes, improving ingredients, simplifying preparation, and developing commercially viable items. <br> <br>• Create detailed recipe cards covering ingredients, quantities, preparation steps, portions, plating, allergens, shelf life, and food cost. <br> <br>• Calculate recipe costs, control portions, monitor waste, and support menu profitability. <br> <br>• Prepare, package, and coordinate Toters, takeaway, and delivery orders accurately and on time. <br> <br>• Complete daily mise en place and maintain a clean, organized, and efficient kitchen. <br> <br>• Follow food safety, sanitation, labeling, temperature-control, storage, and cross-contamination procedures. <br> <br>• Monitor ingredient levels, receive deliveries, inspect product quality, and apply FIFO stock rotation. <br> <br>• Support inventory control, purchasing requirements, and waste-reduction procedures. <br> <br>• Coordinate professionally with BôCafé staff, management, reception, and suppliers. <br> <br>Requirements <br> <br>• At least 5 years of professional kitchen experience. <br> <br>• Strong experience in healthy food preparation, preferably in a healthy café, restaurant, meal-preparation business, fitness facility, wellness concept, or catering operation. <br> <br>• Proven knowledge of recipe costing, food costing, portion control, waste reduction, and menu profitability. <br> <br>• Experience creating standardized recipe cards and kitchen preparation procedures. <br> <br>• Strong plating, presentation, and food-packaging skills. <br> <br>• Good knowledge of food hygiene, allergens, storage temperatures, labeling, and food safety. <br> <br>• Previous experience handling delivery orders, preferably through Toters. <br> <br>• Ability to work quickly and accurately while maintaining quality and consistency. <br> <br>• Strong discipline, organization, punctuality, teamwork, and attention to detail. <br> <br>• Arabic is required. English or French is considered an advantage

<p>We are looking for qualified Female and male chefs with proven experience in the Bakery, Pastry &amp; Chocolate sections to join our team.</p>

Chef de Partie – Kitchen <br> <br>Location: Hazmieh <br>Company: Amaretti Café – Restaurant <br> <br>Amaretti is looking for a skilled and motivated Chef de Partie to join our kitchen team. The ideal candidate is passionate about food, organized, and able to manage a kitchen station efficiently during preparation and service. <br> <br>Key Responsibilities <br> <br>* Manage and operate a designated kitchen station (hot kitchen, salads, or production). <br>* Ensure mise en place is prepared before service. <br>* Prepare and cook menu items according to recipes and quality standards. <br>* Maintain cleanliness, hygiene, and food safety standards at all times. <br>* Supervise and assist commis chefs and kitchen helpers. <br>* Ensure proper stock usage and minimize food waste. <br>* Work closely with the Sous Chef and kitchen team to ensure smooth service. <br> <br>Requirements <br> <br>* Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef. <br>* Experience in restaurant or café kitchens. <br>* Good knowledge of food safety and kitchen hygiene. <br>* Ability to work under pressure during busy service. <br>* Team player with a positive attitude

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b >NEW CONCEPT GREEK SANDWICHES AND PLATES .</b></p><p><b><br></b></p><p><b>Job Type:Hospitality/ Travel</b></p><p><b>Location:Lebanon</b></p></div></section>

A high-end restaurant in Beirut Saifi is looking for the following: <br> <br>-Waiter <br> <br>-Runner <br> <br>-CDP <br> <br>-Commis <br> <br>-Junior HR (for head office in Downtown) <br> <br>Send your CV to: Graceantoun5@hotmail.com