Executive Chef

Qualification:
-Previous experience in this position (international and Lebanese menu)

-Degree or Diploma in Culinary arts, hospitality management or related.

-Experience in managing multi-unit operations

-Proven ability to design and execute menus.

- Budgeting and food cost control expertise.

-Excellent time management and organizational skills


Responsibilities:



-Prepare and implement an annual F&B plan with a relative budget in compliance with the strategic decisions of the general management.

-Set food and beverage standards and strategies to maintain quality and cost effectiveness.

-Set standards for products and practices and monitor the implementation to ensure food safety.

-Update system constantly, suggest and implement new methods and products.



Tasks:

-Assist in menu costing and engineering to update recipes and prices in coordination with the heads of bu...