Head Chef – Lebanese Cuisine

Kitopi is seeking a Head Chef specialising in Lebanese cuisine to lead kitchen performance and maintain high standards across food quality, speed and consistency. Working with the Restaurant Manager, the Head Chef helps deliver business objectives while ensuring recipes, operating procedures, safety rules and local requirements are followed. The role also focuses on team development and efficient kitchen operations across dine-in and fast-service settings.

Key Responsibilities

• Plan and oversee kitchen activities so dishes are prepared accurately, consistently and within service time requirements.
• Work with the Restaurant Manager to establish and meet kitchen business, sales and profit objectives.
• Assign tasks, clarify responsibilities and hold the team accountable for following standard operating procedures.
• Maintain quality, speed, portioning and presentation standards for Lebanese dishes and other menu items.
• Enforce sanitation, food safety, workplace safety and security procedures.
• Monitor productivity, staff costs, ingredient usage and avoidable waste.
• Ensure kitchen practices follow applicable food legislation, quality requirements and local municipality codes.
• Recruit, train, coach and retain kitchen employees, supporting their growth and engagement.
• Maintain constructive working relationships between kitchen team members and managers.
• Support new initiatives, menu improvements or expansion plans as required.

Requirements and Qualifications

• Five or more years of relevant experience in culinary and operations management.
• Experience managing a restaurant kitchen and familiarity with both dine-in and fast-service operations.
• Strong knowledge of food legislation, relevant codes of practice, quality standards and health-and-safety requirements.
• Excellent verbal, written and presentation skills, with strong organisation and communication.

Skills and Work Approach

The Head Chef should combine culinary leadership with practical planning and the ability to coach a diverse team. Strong judgement, clear delegation, attention to quality and a disciplined approach to costs are essential. The role requires a visible leader who can keep service on track, develop employees and respond quickly when standards or timings are at risk.