Sous Chef – Kitchen Operations Lead

About the role

The Sous Chef will support the Kitchen Manager in overseeing daily kitchen operations, ensuring high food quality, and contributing to menu development for a hotel in Beirut. This role combines hands‑on cooking, staff coordination, and cost control to deliver exceptional dining experiences.

Key responsibilities

• Assist in planning menus, costing dishes and organising special events and promotions.
• Maintain comprehensive product knowledge, including ingredients, suppliers and market trends, and recommend operational adjustments.
• Ensure kitchen hygiene, personal hygiene and safe handling of equipment.
• Collaborate with HR to monitor staff performance, plan staffing needs and support training programmes.
• Participate in budgeting, cost control and leave approval in line with hotel occupancy.
• Apply OH&S and food safety policies, report incidents and enforce a safe working environment.
• Support banqueting operations and adapt to additional tasks as required by the hotel.

Required profile

• Gastronomic education certificate or equivalent (apprenticeship, diploma, BA/BSc).
• Minimum 5 years kitchen experience and at least 2 years in a supervisory role (e.g., Chef de Partie).
• International and banqueting experience preferred.
• Excellent oral and written skills in Arabic (local language) and English; additional languages are a plus.
• Demonstrated knowledge of food safety regulations, HACCP certification and OH&S compliance.

Required skills

• HACCP certification and food safety expertise.
• Menu planning and cost control.
• Budget management.
• OH&S compliance and risk mitigation.
• Kitchen hygiene and equipment safety.