Head Chef

About the role

The Head Chef at Beit Youssef leads all kitchen operations in a full‑time, on‑site capacity in Lebanon. This senior culinary role is responsible for creating menus, testing recipes, and ensuring every dish meets the restaurant’s quality and presentation standards while fostering a welcoming, community‑focused atmosphere.

Key responsibilities

• Plan and develop seasonal menus and special‑event dishes.
• Supervise food preparation, plating, and quality control.
• Train, schedule, and mentor kitchen staff.
• Manage inventory, ordering, and supplier relationships.
• Monitor food costs and implement cost‑control measures.
• Enforce food safety, hygiene, and health regulations.
• Collaborate with front‑of‑house leadership on service flow.

Required profile

• Proven experience in kitchen leadership, preferably as Head Chef or Sous Chef.
• Strong culinary background with expertise in menu planning and recipe development.
• Commitment to food safety, hygiene standards, and regulatory compliance.
• Excellent organizational and time‑management abilities.
• Clear communication skills and ability to work collaboratively with front‑of‑house teams.
• Flexibility to work evenings, weekends, and holidays.

Required skills

• Menu planning
• Recipe development
• Food safety compliance
• Hygiene standards
• Inventory management
• Food cost control
• Staff training
• Supplier coordination