Head Chef Italian Cuisine - Relocation To Beirut

About the role: The Head Chef is responsible for overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role leads the culinary team, manages menu creation, maintains cost controls, and upholds strict hygiene and safety standards. The Head Chef will work closely with management to deliver an exceptional dining experience aligned with the restaurant’s brand and concept.

Key Responsibilities:

• Lead and supervise all kitchen activities, ensuring smooth and efficient daily operations.
• Oversee food preparation, cooking, plating, and presentation to maintain consistent quality.
• Develop and update menus, incorporating seasonal ingredients and aligning with the restaurant’s concept.
• Ensure all dishes are prepared according to recipes, standards, and guest expectations.
• Recruit, train, and mentor kitchen staff to maintain a skilled and motivated team.
• Create work schedules, manage staffing levels, and ensure effective communication across all shifts.
• Conduct performance evaluations and provide ongoing coaching and development.
• Enforce food safety, sanitation, and hygiene standards in compliance with local regulations.
• Maintain cleanliness and organization of all kitchen areas.
• Ensure accurate labeling, storage, and rotation of products.
• Manage food cost, portion control, and waste reduction initiatives.
• Monitor inventory levels and conduct regular stock checks.
• Work with procurement to source high-quality ingredients at the best possible cost.
• Collaborate with the restaurant management team to support guest satisfaction and respond to feedback.
• Participate in menu tastings, promotional events, and special culinary initiatives.
• Previous experience in a similar role, ideally in a high-end or fine-dining restaurant concept.
• Strong knowledge and proven experience in Italian cuisine.
• Background working in high-volume kitchen environments.
• Fluent in English and Arabic(spoken and written).
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure while maintaining high standards.
• Excellent understanding of kitchen financials, food cost control, and inventory management.