Head Chef - Em Sherif Sea Café

About the role

The Head Chef runs the kitchen of Em Sherif Sea Café in a fast-paced environment, preparing the restaurant's recipes and supervising kitchen staff and equipment to ensure sanitation, hygiene and safety. The role also covers food costing, inventory control and staff leadership.

Key responsibilities

• Run daily service and preparation kitchen operations, keeping up with policies, menus and promotions
• Help the Restaurant Manager with food costing and apply cost-saving measures across the back of house
• Keep communication flowing between the service and preparation kitchens and with front-of-house management
• Plan shift quantities, delegate tasks and coordinate with service timings while maintaining production and quality
• Follow recipe cards, keep special requests within recipe limits and serve food on time and in the right order
• Approve all food leaving the kitchen, handle returned dishes and escalate kitchen issues to the Restaurant Manager when needed
• Enforce HACCP, FIFO, labeling, temperature records, correct storage and health, safety and hygiene standards
• Instruct stewards on cleaning and follow up on back-of-house maintenance issues
• Approve requisitions, submit purchase orders, manage inventory reports and control food waste
• Supervise, train and evaluate BOH staff, and lead daily and weekly briefings
• Prepare the weekly BOH schedule and step in when short-staffed

Required profile

• 4+ years as Head Chef or 5+ years as Sous-Chef in a Lebanese/Oriental restaurant
• Bachelor's degree in Hospitality or Business Management, or equivalent proven management experience
• Fluent English and Arabic (oral and written)
• Ethical, detail-oriented leader with strong communication skills, able to multitask under pressure
• Able to stand for long periods and well-groomed

Required skills

• HACCP and food sanitation knowledge
• Food costing and inventory control
• Knowledge of fire, health and safety procedures