Sous Chef

About the role

The Sous Chef will support the Kitchen Manager in overseeing daily operations, menu development, and special events for a hotel kitchen in Beirut. This role combines culinary creativity with strong organisational and safety standards.

Key responsibilities

• Assist with menu planning, costing and the creation of new dishes.
• Organise and execute special events and food promotions.
• Maintain comprehensive product knowledge, including ingredients, equipment, suppliers and market trends.
• Ensure a hygienic kitchen environment and uphold personal hygiene standards.
• Support staff performance management, training needs analysis and appraisal processes.
• Approve leave requests in line with hotel occupancy and assist with staffing forecasts.
• Collaborate on budget preparation and control for the kitchen department.
• Apply occupational health and safety policies, report hazards and log security incidents.

Required profile

• Minimum 5 years of kitchen experience, with at least 2 years in a supervisory role such as Chef de Partie.
• Gastronomic education certificate or equivalent (diploma, BA/BSc).
• HACCP certification and strong knowledge of food safety regulations.
• International and banqueting experience preferred.
• Excellent oral and written communication skills in both Arabic (local language) and English.

Required skills

• HACCP certification.
• In‑depth knowledge of food safety regulations.