Executive Chef - Beqaa Taanayel

General Objectives & Tasks : 1- Menu valuation: Revise and expand the current menu of Khan. Create a new menu “catering” and study the prices. Ensure that the menu is clearly written so that customers can easily understand and choose their dishes. Prepare each weekend the “daily special” menu of the upcoming week and ensure the respect of this latter. Ensure that the weekly menu is diversified from a week to another through offering different dish every week/day. 2- Creation of data sheets (recipes): Revise the recipes. Develop and modify when necessary the recipes to reach the best textures possible in order to maintain a good quality / price ratio. Write detailed technical data sheets of the preparation and the ingredients used for each dish. Respect the portions by standardizing the dishes. 3- Food stock management: Study the needs of the team to ensure the proper functioning of the kitchen. Manage the food purchases in coordination with the purchasing officer. Maintain a good organization of the stock to avoid any ingredient shortage. Check and maintain the equipment and material of the kitchen. Secure stocks and refrigerators. Prepare, review and revise the budget of the kitchen by presenting a monthly report to the operational manager. 4- Management of hygiene in the kitchen: Ensure compliance with the standards of hygiene and cleanliness in the kitchen (floor, material, equipment, staff, food…) Verify constantly the entities. Establish and provide a common uniform for all members of the team. 5- Organization of culinary trainings for the “Agnes-Varis” project: Establish appropriate culinary trainings in coordination with the program manager and project coordinator. Organize frequent training sessions that allow a maximum number of people to benefit. Animate by himself the trainings when possible, or make use of qualified external players. 6- Supervising the kitchen’s team: Manage the work positions and the distribution of tasks. Resolve conflicts that may occur between the team members. Motivate the team for increased productivity. Inform the HR representative about the absences, delays… Position Requirements: Professional competencies: Traditional Lebanese Cuisine Good trainer of the matter he exercise Probation Period: 3 months