Lebanese Chef (Garde Manger)

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• Prepare, produce, and present a wide variety of Lebanese cold dishes, salads, mezze, appetizers, dips, and other Garde Manger items according to approved recipes and hotel standards.
• Prepare traditional Lebanese dishes such as Hummus, Moutabal, Baba Ghanoush, Tabbouleh, Fattoush, Labneh, Muhammara, Warak Enab, and various cold mezze and salads.
• Ensure that all food is prepared, stored, and presented in accordance with HACCP, food safety, and hygiene standards.
• Ensure that all Lebanese food items included in the daily menu, buffet, banquet, and à la carte requirements are prepared on time and according to established standards.
• Maintain the authentic taste, quality, consistency, and traditional characteristics of Lebanese cuisine while following the hotel’s approved recipes and presentation standards.
• Prepare all required mise en place and ensure that all ingredients are available, fresh, properly prepared, and ready for service.
• Control the quality, freshness, taste, texture, appearance, and presentation of all Lebanese Garde Manger products.
• Prepare and arrange Lebanese mezze and cold buffet displays in an attractive and appealing manner according to hotel presentation standards.
• Assist in creating and preparing decorative food displays and artistic presentations for Lebanese buffets, banquets, special events, and themed functions.
• Ensure proper portion control and maintain consistency in quantities, taste, and presentation in order to control food costs.
• Make the best possible use of available ingredients and minimize food waste through proper preparation, storage, and utilization.
• Inform the Sous Chef or Chef in Charge of the required ingredients and materials needed for the following day to ensure timely requisition and availability.
• Store all food products and prepared items correctly, ensuring proper covering, labeling, dating, temperature control, and storage conditions.
• Ensure that all refrigerated and cold food products are maintained at the required temperatures throughout preparation, storage, and service.
• Maintain the highest standards of personal hygiene, cleanliness, sanitation, and food safety within the Garde Manger section.
• Ensure that personal grooming, uniform, hair, footwear, and other hygiene requirements comply with hotel standards.
• Follow standard recipes and preparation methods to ensure consistency in the taste, quality, portion size, and presentation of all Lebanese dishes.
• Check all ingredients before preparation and report any shortages, quality issues, or unsuitable products to the Chef in Charge.
• Ensure proper rotation of food products according to FIFO principles and prevent the use of expired, spoiled, or unsuitable ingredients.
• Coordinate with the Hot Kitchen, Bakery, Pastry, Stewarding, and other kitchen sections to ensure smooth and efficient food production and service.
• Support and exchange information with other kitchen sections regarding daily production, special events, VIP requirements, and guest requests.
• Ensure that the Garde Manger workstation and storage areas are clean, organized, and properly maintained throughout the shift.
• Assist the Stewarding team in maintaining the highest standards of cleanliness and hygiene in the kitchen.
• Complete and maintain all records related to food preparation, storage, temperature control, and food safety as required by the Food Safety Management System.
• Participate in the development of new Lebanese dishes, presentations, and buffet concepts when requested by the Executive Chef or Sous Chef.
• Share knowledge of Lebanese culinary techniques, traditional ingredients, recipes, and preparation methods with junior kitchen employees when required.
• Implement departmental instructions related to energy conservation and ensure responsible use of kitchen equipment, water, and other resources.
• Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.
• Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
• Carry out all other duties assigned by managers and hotel management that are not specified in the job description.

• Education: At least a high school or vacation diploma.
• Experience: At least 8 years of practical experience.
• Foreign Language: Not required.
• Courses and Seminars: Prior attendance in courses and seminars in the related field.
• Computer Literacy: Not required.
• Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.