Chef

Responsibilities:

Lebanese and Asian Cuisine Preparation:

• Prepare authentic Lebanese meals using appropriate ingredients, seasonings, spices and traditional cooking methods.
• Demonstrate practical knowledge of Lebanese dishes, including hummus, baba ghanoush and moutabal, tabbouleh and fattoush salads, falafel and Lebanese mezze, shawarma, grilled chicken and mixed grills, Shish tawook, kofta and kebabs; Lebanese rice dishes; lentil soup and other traditional soups; manakish, pita bread and other Lebanese bread varieties, where required and baklava and other traditional Lebanese desserts.
• Prepare a variety of Asian dishes according to the company's requirements, with emphasis on Lebanese cuisine.
• Demonstrate knowledge of appropriate marinades, sauces, dressings, spice blends and food presentation techniques.
• Prepare meals using chicken, beef, lamb, fish, vegetables, rice, legumes and other approved ingredients.
• Adapt recipes to suit ingredient availability without compromising food quality, authenticity or consistency.
• Ensure that all meals are properly seasoned, attractively presented and served at the appropriate temperature.

Menu Planning and Meal Preparation:

• Prepare daily and weekly menus in consultation with the camp manager or administration manager.
• Develop balanced menus that provide suitable varieties of protein, vegetables, carbohydrates, salads and other accompaniments.
• Plan meals according to the number of employees and guests expected each day.
• Prepare breakfast, lunch, dinner and special meals as required by management.
• Provide suitable alternatives for individuals with declared dietary restrictions, allergies or other approved dietary requirements.
• Introduce menu variety while maintaining the standard of Lebanese cuisine expected by the company.
• Ensure that meals are prepared and served according to the approved catering schedule.

Food Quality and Safety:

• Ensure that all food is prepared in accordance with established food safety and hygiene standards.
• Inspect ingredients upon delivery and reject spoilt, contaminated or substandard food items.
• Ensure proper storage, refrigeration, labelling and handling of raw and cooked food.
• Prevent cross-contamination by maintaining separate handling procedures for raw meat, cooked food, vegetables and other ingredients.
• Ensure that meat, poultry, fish and other potentially hazardous foods are cooked and stored at safe temperatures.
• Monitor the cleanliness of kitchen surfaces, utensils, cookware, equipment and food preparation areas.
• Ensure that all kitchen personnel comply with hygiene requirements and use appropriate protective clothing.
• Report suspected food contamination, equipment faults or other food safety concerns promptly to management.

Kitchen Management and Supervision:

• Organise daily kitchen activities to ensure timely preparation and serving of meals.
• Supervise kitchen assistants and other assigned catering personnel.
• Allocate duties and ensure that food preparation, cooking, cleaning and storage tasks are completed properly.
• Maintain discipline, teamwork and professional conduct within the kitchen.
• Ensure that kitchen equipment, utensils and appliances are used correctly and maintained in good condition.
• Monitor the use of gas, electricity, water and other kitchen resources to minimise wastage.
• Ensure that the kitchen is left clean, organised and secure after each shift.

Food Purchasing and Inventory Control:

• Prepare foodstuff requisitions based on approved menus and the number of meals required.
• Estimate the quantities of meat, fish, vegetables, rice, spices, cooking oil and other ingredients needed for daily operations.
• Monitor the consumption of food supplies and maintain appropriate stock levels.
• Ensure that ingredients are used efficiently and that food wastage is minimised.
• Maintain records of food items received, issued, consumed and remaining in stock where required.
• Check the quality and quantity of supplies delivered to the kitchen.
• Notify management of low stock levels and items requiring replenishment.
• Ensure that company funds and food supplies are used responsibly.

Cost Control and Reporting:

• Prepare meal plans that meet approved catering budgets without compromising food quality.
• Monitor portion sizes and ensure consistency in the quantity of food served.
• Minimise avoidable food spoilage, excessive preparation and unnecessary wastage.
• Maintain records of menus, meal quantities, food requisitions and inventory as required.
• Report unusual increases in food consumption, shortages or discrepancies to the Camp Manager or Administration Manager.
• Recommend practical measures for improving kitchen efficiency and controlling catering costs.
  

  
  

Requirements:

• Strong practical cooking skills, particularly in Lebanese cuisine.
• Knowledge of Lebanese ingredients, herbs, spices, marinades and traditional cooking techniques.
• Ability to prepare consistent, authentic and high-quality meals.
• Good menu planning and food presentation skills.
• Ability to manage kitchen staff and organise daily operations.
• Strong knowledge of food hygiene and food safety practices.
• Good stock control, portion management and cost-control skills.
• Ability to work under pressure and meet meal service deadlines.
• Honesty, reliability, discipline and attention to detail.
• Willingness to work at the company's quarry location and comply with company rules and working schedules.

Key Performance Indicator (KPIs):

• Quality, taste and authenticity of Lebanese meals prepared.
• Consistency and timely serving of meals.
• Compliance with food hygiene and safety standards.
• Employee and management satisfaction with meal quality.
• Effective menu planning and variety.
• Control of food costs, portion sizes and wastage.
• Accuracy of food inventory and requisition records.
• Proper supervision of kitchen assistants.
• Cleanliness, organisation and safety of the kitchen.
• Compliance with company catering policies and management