The Sous Chef – Lebanese Specialty is responsible for overseeing the preparation, production, and presentation of authentic Lebanese cuisine while ensuring exceptional quality, consistency, and guest satisfaction. This role supports the Executive Chef in managing kitchen operations, supervising culinary colleagues, maintaining luxury hospitality standards, and delivering memorable dining experiences that reflect the hotel's commitment to excellence.
- Prepare, cook, and present authentic Lebanese dishes to the highest luxury hotel standards.
- Ensure consistency in taste, quality, portion control, and presentation across all menu items.
- Develop and recommend innovative Lebanese and regional menu offerings while preserving traditional culinary techniques.
- Monitor food production to ensure all dishes are prepared according to established recipes and standards.
- Participate in menu planning, seasonal promotions, and special culinary events.
- Supervise, train, motivate, and develop culinary team members within the assigned kitchen.
- Conduct daily briefings and communicate operational requirements effectively.
- Guide junior chefs and kitchen staff in Lebanese cuisine preparation and presentation.
- Foster a positive, collaborative, and high-performance working environment.
- Assist in performance evaluations and talent development initiatives.
- Maintain exceptional food quality and presentation standards at all times.
- Ensure guest preferences, special dietary requirements, and allergy requests are handled professionally.
- Support continuous improvement initiatives to enhance guest satisfaction and culinary excellence.
- Respond promptly and professionally to guest feedback and operational challenges.
- Ensure strict compliance with hotel, HACCP, food safety, and sanitation standards.
- Maintain cleanliness and organization of all kitchen areas, equipment, and storage facilities.
- Conduct regular inspections to ensure compliance with health and safety regulations.
- Monitor product freshness, storage temperatures, and stock rotation procedures.
- Assist in controlling food costs through effective purchasing, portion control, and waste minimization.
- Monitor inventory levels and participate in stock counts.
- Ensure proper receiving, storage, and utilization of all food products.
- Support budgetary objectives and departmental financial goals.