Sous Chef – Kitchen Operations

About the role

The Sous Chef will support the kitchen team in delivering high‑quality food service at Kempinski Beirut. This role combines menu development, cost control, and day‑to‑day kitchen management while ensuring strict hygiene and safety standards.

Key responsibilities

• Assist in planning menus, costing dishes and developing new culinary concepts.
• Organise special events and food promotions, coordinating with relevant departments.
• Maintain comprehensive product knowledge of ingredients, equipment, suppliers and market trends.
• Ensure a hygienic kitchen environment and uphold personal hygiene standards.
• Support staffing decisions, training needs analysis and performance appraisals.
• Contribute to budget preparation and monitor departmental expenses.
• Apply OH&S policies, report hazards and ensure compliance with safety legislation.
• Log security incidents and accidents according to hotel procedures.

Required profile

• Minimum 5 years of kitchen experience.
• At least 2 years in a supervisory or management role (e.g., Chef de Partie).
• Gastronomic education certificate or equivalent.
• HACCP certification.
• International and banqueting experience preferred.
• Excellent oral and written English; local language proficiency required.

Required skills

• HACCP certification.
• Strong knowledge of food safety regulations.
• Ability to operate kitchen equipment and basic computer applications for menu costing.