Executive Chef

Client of Hire Lebanese

Menu Planning & Development:

• Design, develop, and update menus that reflect seasonal ingredients, market trends, and guest preferences.
• Introduce creative and innovative culinary concepts while maintaining brand identity.

Kitchen Operations:

• Supervise and coordinate all kitchen activities, including food preparation, cooking, plating, and presentation.
• Ensure compliance with food safety, sanitation, and hygiene standards.
• Monitor portion control, consistency, and presentation standards.

Team Leadership & Training:

• Recruit, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Schedule and delegate tasks effectively to maintain smooth kitchen operations.
• Conduct regular performance evaluations and provide feedback.

Financial & Inventory Management:

• Control food costs, labor expenses, and kitchen operating expenses to maximize profitability.
• Oversee purchasing, receiving, and inventory management of kitchen supplies.
• Minimize waste while maintaining high-quality standards.

Collaboration & Guest Satisfaction:

• Work closely with Food & Beverage Managers, Restaurant Managers, and other departments to ensure seamless service.
• Handle guest feedback and special requests related to culinary experiences.

Compliance & Standards:

• Enforce health, safety, and sanitation regulations in compliance with local laws.
• Maintain equipment in excellent working condition and coordinate with maintenance when needed.