Bakery Chef

About the role

The Bakery Chef will lead the daily production of breads, pastries, savories and desserts for a 5‑star hotel in Beirut. You will ensure high quality, consistency and guest satisfaction while managing costs and staff performance.

Key responsibilities

• Oversee smooth daily production of breads, bakeries, savories and desserts.
• Control food and labour costs, seek revenue‑enhancing opportunities and monitor departmental budget.
• Participate in menu design, develop new recipes and train staff on implementation.
• Maintain comprehensive product knowledge, recommend adjustments based on trends and supplier information.
• Ensure a hygienic kitchen, enforce personal hygiene and HACCP standards.
• Coach, counsel and discipline staff; approve leave based on occupancy.
• Collaborate with HR and senior management on staffing needs and performance.
• Implement OH&S policies, conduct safety checks and report incidents.
• Support pastry production as needed and perform any related duties assigned.

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 in a 5‑star hotel.
• Excellent oral and written skills in Arabic and English; additional languages are a plus.
• Demonstrated career development and HACCP certification.

Required skills

• HACCP certification and strong food‑safety knowledge.
• Food cost control and budgeting expertise.
• Menu design and recipe development.
• OH&S compliance and safety‑procedure implementation.