Sous Chef (Lebanese)
Core
Support the Executive Chef in managing daily kitchen operations, ensuring high-quality food production and leading the team.
Role type
Sous Chef
Builds
High-quality food dishes for hotel guests
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (food preparation)
Required skills
Kitchen operations management, staff supervision and training, menu planning and recipe development, food cost control, inventory management, food safety compliance, supplier coordination, budget management
Preferred skills
Experience in hotel or resort settings, HACCP certification
Technologies
None stated
Responsibilities
Oversee daily kitchen operations, supervise and train kitchen staff, assist in menu planning and costing, monitor food quality and presentation, maintain food safety and hygiene standards, control food costs and manage inventory, coordinate with suppliers, act as Acting Chef when needed, conduct staff briefings and evaluations, ensure equipment maintenance, support budget targets, handle guest feedback
Seniority
Mid-level, hands-on IC