Sous Chef - Banquet & Events

About the role

The Sous Chef assists in managing kitchen operations, including menu planning and costing, organising special events, developing new dishes and maintaining food quality standards. The post is based in Beirut and sits within the kitchen department.

Key responsibilities

• Organise special events and special food promotions
• Maintain comprehensive product knowledge of ingredients, equipment, suppliers and markets, and recommend adjustments to kitchen operations
• Keep the kitchen and personal hygiene hygienic, clean the kitchen and equipment
• Work with the superior and Director of People Services on staff performance, future staffing needs, training needs analysis and training programmes
• Take part in probation and formal performance appraisal discussions and approve leave in line with hotel occupancy
• Help prepare and manage the department's budget
• Follow OH&S policies, duty of care and property safety, first aid and fire procedures, and report hazards and incidents
• Additional tasks may be added depending on business needs

Required profile

• Gastronomic education certificate or equivalent (apprenticeship, diploma, BA/BSc)
• HACCP certification
• Minimum 5 years of kitchen experience and minimum 2 years of management experience (e.g. Chef de Partie)
• International experience and banqueting experience preferred
• Local language with excellent oral and written skills; English with excellent oral and written skills; additional languages beneficial
• Identifies with the Kempinski core values: passionate about food and beverage and European luxury, people-oriented, entrepreneurial, business-minded, responsible, flexible and reliable

Required skills

• Knowledge of food safety regulations
• Microsoft Office proficiency
• Ability to work in a team, communicate verbally and delegate tasks
• Time management and organisational skills