Sous Chef (Lebanese)

Mövenpick Hotel Waad Al Shamal The Sous Chef supports the Executive Chef in the daily management of kitchen operations, ensuring the consistent production of high-quality food, maintaining hygiene and safety standards, and leading the kitchen team in the Executive Chef's absence. The role is responsible for supervising food preparation, controlling costs, and upholding the culinary standards of the property. Key Responsibilities Oversee and coordinate daily kitchen operations, ensuring smooth service across all sections. Supervise, train, and motivate kitchen staff to maintain high standards of food preparation and presentation. Assist the Executive Chef in menu planning, recipe development, and costing. Ensure all dishes are prepared according to standard recipes, portion control, and plating guidelines. Monitor food quality, freshness, and presentation before service. Maintain strict compliance with food safety, hygiene (HACCP), and sanitation standards. Control food costs, minimize waste, and manage inventory of kitchen supplies and ingredients. Coordinate with suppliers and the purchasing department to ensure timely delivery of quality ingredients. Step in as Acting Chef in the absence of the Executive Chef, ensuring continuity of kitchen operations. Conduct regular staff briefings, on-the-job training, and performance evaluations. Ensure proper maintenance and cleanliness of kitchen equipment and work areas. Support the Executive Chef in achieving budgeted food cost and labor targets. Ensure compliance with occupational health and safety regulations. Handle guest and internal feedback related to food quality and resolve issues promptly.

Diploma or degree in Culinary Arts, Hospitality Management, or a related field. Minimum 3-5 years of progressive culinary experience, including at least 1-2 years in a Sous Chef or senior Chef de Partie role. Experience in a hotel, resort, or high-volume food & beverage operation preferred. Food Safety / HACCP certification is an advantage.

Oversee and coordinate daily kitchen operations, ensuring smooth service across all sections. Supervise, train, and motivate kitchen staff to maintain high standards of food preparation and presentation. Assist the Executive Chef in menu planning, recipe development, and costing. Ensure all dishes are prepared according to standard recipes, portion control, and plating guidelines. Monitor food quality, freshness, and presentation before service. Maintain strict compliance with food safety, hygiene (HACCP), and sanitation standards. Control food costs, minimize waste, and manage inventory of kitchen supplies and ingredients. Coordinate with suppliers and the purchasing department to ensure timely delivery of quality ingredients. Step in as Acting Chef in the absence of the Executive Chef, ensuring continuity of kitchen operations. Conduct regular staff briefings, on-the-job training, and performance evaluations. Ensure proper maintenance and cleanliness of kitchen equipment and work areas. Support the Executive Chef in achieving budgeted food cost and labor targets. Ensure compliance with occupational health and safety regulations. Handle guest and internal feedback related to food quality and resolve issues promptly.