Chef de Partie – Kitchen Operations

About the role

The Chef de Partie will organise kitchen operations, prepare and serve a diverse range of dishes, and supervise junior members of the kitchen brigade at a luxury hotel in Beirut.

Key responsibilities

• Implement and practice HACCP and food safety standards.
• Communicate courteously with guests and internal customers.
• Maintain effective employee relationships and ensure a safe working environment.
• Prepare food, beverage, materials and equipment in advance for service.
• Cook and plate dishes according to the restaurant’s menu.
• Direct kitchen helpers, including commis, cooks, attendants and stewards.
• Conduct shift briefings when the manager is absent.
• Collaborate with the Superior and People Services Manager on staff performance.
• Provide on‑the‑job training and keep progress records.
• Contribute to probation reviews and performance appraisals.

Required profile

• Gastronomic education certificate or equivalent (apprenticeship, diploma, BA/BSc).
• HACCP certification.
• Minimum 2 years of kitchen experience; international and banqueting experience preferred.
• Fluent in the local language and good English communication skills; additional languages a plus.

Required skills

• HACCP knowledge.
• Computer literacy for culinary applications.
• Proficiency in Microsoft Office.
• Understanding of food safety regulations.