Growing Fast Food Concepts in Beirut, Lebanon
Position Purpose
To oversee and ensure high-quality food production in a designated kitchen section, in line with the shop’s standards and guest expectations. The Chef de Partie is responsible for managing kitchen operations within their section, maintaining hygiene and safety protocols, and supporting the overall efficiency of the kitchen team.
Key Result Areas
Food Preparation & Service
Kitchen Operations & Hygiene
Team Leadership & Training
Inventory & Stock Management
Compliance with Food Safety Standards
Key Duties & Responsibilities
Food Preparation & Service
Prepare and cook dishes within the assigned kitchen section, following recipes and quality standards.
Ensure all food is prepared, plated, and presented according to restaurant specifications.
Maintain portion control, ingredient accuracy, and consistency in every dish served.
Assist in menu development by suggesting innovative ideas and recipe improvements.
Kitchen Operations & Hygiene
Maintain a clean, organized, and safe workstation at all times.
Ensure all food storage and preparation areas comply with health and hygiene regulations.
Monitor and manage cooking times, ensuring prompt and efficient service.
Follow proper procedures for handling kitchen equipment and tools.
Team Leadership & Training
Supervise and mentor junior kitchen staff, ensuring they follow kitchen protocols.
Train new team members on best practices, hygiene, and food safety procedures.
Work closely with the owners and fellow team members to ensure smooth workflow.
Inventory & Stock Management
Monitor stock levels and communicate supply needs to the purchasing team.
Assist in receiving and inspecting food deliveries to ensure quality standards.
Minimize food waste by practicing efficient stock rotation and portion control.
Compliance with Food Safety Standards
Adhere to all local food safety and hygiene regulations.
Ensure proper storage of perishable and non-perishable items.
Report any maintenance issues or safety hazards in the kitchen.
Corporate Core Values
Continuously display leadership, commitment, teamwork, quality focus, and innovation in line with the restaurant’s mission and values.
Customer Service
Maintain a positive and professional attitude in the kitchen.
Work collaboratively to support smooth service flow between the kitchen and front-of-house teams.
Address any food-related customer feedback and suggest improvements to enhance guest experience.
Accept and act on constructive criticism—if a dish is sent back, take note of the feedback, adjust as needed, and ensure it is reproduced up to the restaurant’s quality standards.
Risk Management Responsibilities
Ensure all tasks comply with food safety and workplace health & safety regulations.
Identify and report any kitchen hazards or risks to the management.
Follow established kitchen protocols to prevent accidents and ensure a safe working environment.
Essential & Desirable Criteria
Essential Criteria:
Minimum 3-5 years of experience as a Chef de Partie or similar role.
Strong knowledge of culinary techniques, kitchen equipment, and food preparation.
Experience working in a high-volume kitchen with fast-paced service.
Understanding of food safety, hygiene regulations, and HACCP principles.
Ability to work efficiently under pressure while maintaining high quality.
Strong teamwork and communication skills to coordinate with colleagues.
Flexibility to work shifts, weekends, and public holidays as required.
Desirable Criteria:
Experience in [fast food (grill, sandwiches), Italian] is a plus.
Prior experience in menu planning or kitchen management.
Knowledge of cost control and inventory management.
Before applying, candidates must read and understand the responsibilities and requirements of the position and agree to work in accordance with restaurant policies. This job description may be subject to modifications based on operational needs.
Desirable Criteria:
Experience in [fast food (grill, sandwiches), Italian] is a plus.
Prior experience in menu planning or kitchen management.
Knowledge of cost control and inventory management.