Head Chef - Em Sherif Sea Café

Position Summary

Back-of-House Operations

• Manage service and preparation kitchen teams and daily operations; coordinate communication between kitchens and front of house.
• Plan production quantities and ensure recipes, special requests, food quality, timing, and presentation meet established standards.
• Approve prepared food leaving the kitchen and promptly resolve issues with returned food.
• Maintain food safety, hygiene, sanitation, maintenance, temperature records, labeling, storage, and FIFO procedures.
• Control food costs, waste, inventory, requisitions, purchase orders, and receiving procedures.
• Delegate duties, address operational problems, oversee cleaning and materials handling, and cover shifts when needed.

Personnel and Administration

• Identify training needs; supervise, train, evaluate, and provide feedback on back-of-house staff.
• Support employee retention, development plans, fair treatment, and cooperative team relationships.
• Oversee staff grooming, daily checklists, and compliance with kitchen procedures.
• Prepare weekly back-of-house schedules and complete daily administrative tasks.

Experience and Education

• At least 4 years as a Head Chef or 5 years as a Sous-Chef in a Lebanese or Oriental restaurant.
• Bachelor’s degree in hospitality management or business management, or accumulated experience and proven management capability.
• Excellent spoken and written English and Arabic.

Personal Skills and Knowledge

• Knowledge of food sanitation, hygiene, HACCP, and fire, health, and safety procedures.
• Knowledge of finance and accounting.
• Leadership, communication, interpersonal, teamwork, time-management, multitasking, and prioritization skills.
• Attention to detail, strong work ethic, discretion, creativity, and openness to criticism.
• Able to work under pressure and stand for several hours.