Executive Chef

About the role

Lead and manage all kitchen operations for Le Vendôme Beirut, a luxury hotel preparing for reopening. You will create innovative menus, ensure top‑quality food, and uphold the brand’s high standards.

Key responsibilities

• Oversee kitchen operations across restaurants, banquets, room service and other food production areas.
• Develop seasonal menus reflecting market trends and guest preferences.
• Control food costs, inventory, purchasing and waste to meet financial targets.
• Maintain food safety, hygiene and sanitation in line with local regulations.
• Recruit, train, mentor and develop the culinary team.
• Collaborate with Food & Beverage and other departments to create memorable guest experiences.

Required profile

• Diploma or degree in Culinary Arts, Hospitality Management or related field.
• 8–10 years culinary experience, including 3–5 years as Executive Chef or Executive Sous Chef in a luxury hotel or upscale restaurant.
• Strong knowledge of international cuisines, menu development and banquet operations.
• Proven experience in food cost control, budgeting and kitchen management.
• Excellent leadership, communication and team development skills.

Required skills

• HACCP and food safety standards.
• Menu development.
• Food cost control.

What we offer

• Employee benefit card with discounted rates at Accor worldwide for you and your family.
• Learning programs through Accor Academies to sharpen your skills.
• Opportunities to make a difference via Corporate Social Responsibility activities.
• Career development with national and international promotion possibilities.