Bakery Chef

About the role

The Bakery Chef will lead the production of breads, pastries, savories and desserts for a 5‑star hotel in Beirut. The role combines hands‑on baking with menu development, cost control and staff coaching to ensure high‑quality output that exceeds guest expectations.

Key responsibilities

• Oversee daily production of breads, bakery items, savories and desserts, ensuring smooth operations.
• Control food and labour costs, seek revenue‑enhancing opportunities and monitor budget performance.
• Participate in menu design, develop new recipes and train staff on implementation.
• Maintain comprehensive product knowledge, recommend adjustments based on trends and supplier options.
• Ensure strict hygiene, HACCP and OH&S compliance throughout the kitchen.
• Coach, counsel and discipline staff, conduct training sessions and manage leave approvals.
• Collaborate with senior management on staffing needs, budgeting and performance metrics.

Required profile

• Lebanese nationality.
• Gastronomic education certificate or equivalent (apprenticeship, diploma, BA/BS).
• Minimum 3 years kitchen experience, including at least 1 year in a pastry kitchen, preferably within a 5‑star hotel chain.
• HACCP certification.
• Excellent oral and written skills in Arabic and English; additional languages are a plus.
• Ability to work under pressure, as part of a team and to meet high service standards.

Required skills

• HACCP food‑safety compliance.
• Pastry and bakery production techniques.
• Menu design and recipe development.
• Food cost control and budgeting.
• Occupational health & safety (OH&S) procedures.