Sous Chef

About the role

The Sous Chef supports the Head Chef in managing daily kitchen operations, menu development, and special events at a hotel in Beirut. The role combines hands‑on cooking with leadership responsibilities to ensure high food quality and efficient service.

Key responsibilities

• Assist in planning and executing special events and food promotions.
• Maintain comprehensive product knowledge, including ingredients, suppliers, and market trends, and recommend operational adjustments.
• Ensure a hygienic kitchen environment and oversee cleaning of kitchen and equipment.
• Collaborate with the Director of People Services on staff performance, staffing needs, and training programs.
• Participate in probation reviews, performance appraisals, and leave approvals based on hotel occupancy.
• Support budgeting and cost control for the kitchen department.
• Apply occupational health and safety policies, report hazards, and log security incidents.

Required profile

• Gastronomic education certificate or equivalent (apprenticeship, diploma, BA/BSc).
• HACCP certification.
• Minimum 5 years kitchen experience and at least 2 years in a supervisory role (e.g., Chef de Partie).
• International and banqueting experience preferred.
• Fluent in the local language and English, both oral and written; additional language is a plus.

Required skills

• Knowledge of food safety regulations and HACCP standards.
• Budget management and staff training coordination.

What we offer

• Opportunity to work in a dynamic hotel environment.
• Professional development and career progression.