New Lebanese QSR Head Chef

The Lebanese QSR Head Chef is responsible for leading the kitchen operations, ensuring the preparation of high-quality Lebanese cuisine in a quick-service restaurant setting. The chef will manage food production, staff, inventory, and kitchen hygiene standards while ensuring consistent delivery of fresh, authentic Lebanese dishes. Additionally, the Head Chef will contribute to menu development and work to optimize food costs and service efficiency.

Key Responsibilities:
Menu Development:

Design and update a menu of authentic Lebanese dishes with a focus on quick service.
Innovate new recipes while preserving traditional Lebanese flavors.
Ensure consistent portion sizes and presentation for all menu items.
Kitchen Management:

Lead kitchen operations to deliver quality food quickly and efficiently.
Supervise and train kitchen staff on food preparation, cooking methods, and safety standards.
Oversee food preparation to ensure it meets the restaurant's standards of quality and efficiency.
Inventory and Cost Control:

Monitor and manage kitchen inventory, including ordering ingredients, managing stock levels, and minimizing waste.
Work with suppliers to source quality ingredients while controlling food costs.
Track kitchen expenses and labor costs to maximize profitability.
Health and Safety:

Maintain kitchen hygiene and ensure that all food preparation complies with food safety standards and regulations.
Implement and uphold high cleanliness standards in the kitchen area.
Ensure all staff follow food safety and sanitation procedures.
Team Leadership:

Manage and motivate kitchen staff, including scheduling shifts, performance management, and resolving conflicts.
Foster a collaborative, productive, and positive kitchen environment.
Conduct regular training for staff to enhance their cooking skills and ensure they follow standard operating procedures.
Customer Satisfaction:

Ensure all dishes are prepared to perfection and delivered in a timely manner.
Handle customer feedback related to food quality and presentation and implement improvements as necessary.

Qualifications:
Proven experience as a Head Chef or Sous Chef, with a focus on Lebanese or Middle Eastern cuisine.
Strong knowledge of Lebanese culinary techniques, ingredients, and traditions.
Ability to manage a fast-paced kitchen environment and produce food efficiently without compromising quality.
Strong leadership, communication, and interpersonal skills.
Experience in inventory management, cost control, and waste reduction.
Certification in food safety and sanitation is preferred.
Ability to work flexible hours, including weekends and holidays.

Skills Required:
In-depth knowledge of Lebanese cuisine.
Expertise in quick-service restaurant operations.
Strong organizational and multitasking abilities.
Ability to work under pressure in a high-demand environment.