Sous chef

منذ 2 أسابيع
Byblos ØØÙÙ, 0000, لبنان CIS College دوام كامل
*Summary* 
The Sous Chef plays a pivotal role in the kitchen operations of a dynamic hospitality establishment, serving as the second-in-command to the Head Chef. This position is critical in maintaining culinary excellence, ensuring consistency in food quality, and fostering a collaborative, high-performance kitchen environment. Responsible for overseeing daily kitchen activities, managing prep teams, and supporting menu development, the Sous Chef ensures seamless execution of service across all dining periods. With a strong command of culinary techniques, inventory control, and food safety standards, this professional contributes significantly to guest satisfaction, operational efficiency, and the overall reputation of the establishment. The ideal candidate is a detail-oriented leader with a passion for innovation, team development, and delivering exceptional dining experiences.

Ùبذة ع٠اÙÙظÙÙØ©

ÙÙعب Ùساعد اÙØ´Ù٠اÙتÙÙÙØ°Ù (Sous Chef) دÙرا٠ÙØ­ÙرÙا٠Ù٠اÙعÙÙÙات اÙتشغÙÙÙØ© ÙÙÙطبخ ضÙÙ ÙÙشأة ضÙاÙØ© دÙÙاÙÙÙÙØ©Ø Ø­ÙØ« ÙÙعتبر اÙذراع اÙØ£ÙÙÙ ÙÙØ´Ù٠اÙتÙÙÙØ°Ù ÙاÙÙسؤÙ٠اÙثاÙÙ Ù٠إدارة اÙÙطبخ. ÙÙÙعد Ùذا اÙÙÙصب أساسÙا٠ÙÙØ­Ùاظ عÙ٠اÙتÙÙز Ù٠إعداد اÙأطعÙØ©Ø ÙضÙا٠ثبات جÙدة اÙأطباÙØ ÙتعزÙز بÙئة عÙ٠تعاÙÙÙØ© عاÙÙØ© اÙØ£Ø¯Ø§Ø Ø¯Ø§Ø®Ù Ø§ÙÙطبخ.

ÙتÙÙÙ Ùساعد اÙØ´Ù٠اÙتÙÙÙذ٠اÙإشرا٠عÙ٠اÙØ£Ùشطة اÙÙÙÙÙØ© ÙÙÙØ·Ø¨Ø®Ø Ùإدارة Ùر٠اÙتحضÙØ±Ø Ùدع٠تطÙÙر اÙÙÙائ٠اÙغذائÙØ©Ø Ø¨Ùا ÙضÙ٠تÙÙÙØ° اÙخدÙØ© بسÙاسة ÙÙÙاØØ© Ø®Ùا٠جÙÙع Ùترات اÙعÙÙ. ÙÙا ÙعتÙد عÙ٠خبرت٠اÙÙتÙدÙØ© Ù٠اÙتÙÙÙات اÙØ·ÙÙÙØ©Ø Ùإدارة اÙÙخزÙÙØ ÙتطبÙÙ ÙعاÙÙر سÙاÙØ© اÙØºØ°Ø§Ø ÙضÙا٠تحÙÙ٠أعÙÙ ÙستÙÙات اÙجÙدة ÙاÙتÙÙز.

ÙساÙ٠شاغ٠Ùذا اÙÙÙصب بشÙÙ Ùباشر Ù٠تعزÙز رضا اÙضÙÙÙØ ÙرÙع اÙÙÙاØØ© اÙتشغÙÙÙØ©Ø ÙاÙØ­Ùاظ عÙ٠اÙسÙعة اÙÙتÙÙزة ÙÙÙؤسسة. ÙÙÙÙض٠أ٠ÙتÙتع اÙÙرشح اÙÙثاÙ٠بÙÙارات ÙÙادÙØ© ÙÙÙØ©Ø ÙاÙتÙا٠ÙبÙر باÙتÙاصÙÙØ Ùشغ٠باÙابتÙار ÙتطÙÙر Ùر٠اÙعÙÙØ Ùع اÙاÙتزا٠بتÙدÙ٠تجارب طعا٠استثÙائÙØ©.

*Responsibilities* 
- Supervise and mentor kitchen staff, including line cooks and prep cooks, ensuring adherence to food safety and hygiene protocols. 
- Assist in menu planning, recipe development, and seasonal ingredient sourcing to support culinary innovation and cost efficiency. 
- Oversee daily kitchen operations, including food preparation, plating standards, and timely service delivery during peak hours. 
- Manage inventory levels, monitor stock rotation (FIFO), and minimize waste through effective ordering and usage tracking. 
- Conduct regular equipment checks and coordinate maintenance to ensure optimal kitchen functionality. 
- Collaborate with the Head Chef to maintain consistent flavor profiles, portion control, and presentation standards across all dishes. 
- Lead kitchen team training sessions on new recipes, techniques, and safety procedures. 
- Ensure compliance with all local health codes, sanitation regulations, and company food safety policies. 
- Act as the primary kitchen leader during the Head Chef’s absence, making real-time operational decisions. 

اÙÙسؤÙÙÙات:

  • اÙإشرا٠عÙÙ ÙÙظÙ٠اÙÙطبخ ÙتÙجÙÙÙÙØ Ø¨Ùا ÙÙ Ø°Ù٠اÙØ·Ùاة ÙØ·Ùاة اÙتحضÙØ±Ø Ùع ضÙا٠اÙاÙتزا٠بÙعاÙÙر سÙاÙØ© اÙØºØ°Ø§Ø ÙاÙÙظاÙØ© اÙÙÙÙÙØ©.
  • اÙÙساÙÙØ© Ù٠تخطÙØ· ÙÙائ٠اÙطعاÙØ ÙتطÙÙر اÙÙصÙØ§ØªØ ÙاختÙار اÙÙÙÙÙات اÙÙÙسÙÙØ© بÙا Ùدع٠اÙابتÙار Ù٠اÙØ·ÙÙ ÙتحÙÙ٠اÙÙÙاØØ© Ù٠اÙتÙاÙÙÙ.
  • اÙإشرا٠عÙ٠اÙعÙÙÙات اÙÙÙÙÙØ© ÙÙÙØ·Ø¨Ø®Ø Ø¨Ùا ÙÙ Ø°Ù٠تحضÙر اÙطعاÙØ ÙÙعاÙÙر تÙدÙ٠اÙأطباÙØ ÙضÙا٠سرعة ÙÙÙاØØ© اÙخدÙØ© Ø®Ùا٠أÙÙات اÙذرÙØ©.
  • إدارة ÙستÙÙات اÙÙخزÙÙØ ÙÙتابعة تطبÙÙ Ùظا٠تدÙÙر اÙÙخزÙÙ (FIFO)Ø ÙاÙحد Ù٠اÙÙدر ÙÙ Ø®Ùا٠اÙتخطÙØ· اÙÙعÙا٠ÙÙØ·Ùبات ÙÙراÙبة اÙاستÙÙاÙ.
  • Ø¥Ø¬Ø±Ø§Ø ÙØ­Ùصات دÙرÙØ© ÙÙÙعدات ÙاÙتÙسÙÙ Ùع اÙجÙات اÙÙختصة ÙØ¥Ø¬Ø±Ø§Ø Ø£Ø¹Ùا٠اÙصÙاÙØ© اÙÙازÙØ© ÙضÙا٠ÙÙاØØ© تشغÙ٠اÙÙطبخ.
  • اÙتعاÙÙ Ùع اÙØ´Ù٠اÙتÙÙÙØ°Ù ÙÙØ­Ùاظ عÙ٠ثبات اÙÙÙÙØ§ØªØ Ùضبط أحجا٠اÙØ­ØµØµØ ÙاÙاÙتزا٠بÙعاÙÙر تÙدÙ٠اÙأطبا٠Ù٠جÙÙع اÙأصÙاÙ.
  • ÙÙادة ÙتÙظÙ٠جÙسات تدرÙبÙØ© ÙÙرÙ٠اÙÙطبخ Ø­Ù٠اÙÙصÙات اÙجدÙØ¯Ø©Ø ÙتÙÙÙات اÙØ·ÙÙØ ÙإجراØات اÙسÙاÙØ©.
  • ضÙا٠اÙاÙتزا٠بجÙÙع اÙÙÙاÙÙ٠اÙصحÙØ© اÙÙØ­ÙÙØ©Ø ÙÙÙائح اÙÙظاÙØ© ÙاÙتعÙÙÙØ ÙسÙاسات سÙاÙØ© اÙØºØ°Ø§Ø Ø§ÙÙعتÙدة Ù٠اÙشرÙØ©.
  • تÙÙÙ ÙسؤÙÙÙØ© إدارة اÙÙطبخ Ùاتخاذ اÙÙرارات اÙتشغÙÙÙØ© اÙÙÙرÙØ© أثÙØ§Ø ØºÙاب اÙØ´Ù٠اÙتÙÙÙØ°Ù ÙضÙا٠استÙرارÙØ© اÙعÙ٠بÙÙاØØ©.


Requirements

*Requirements* 
- 1–3 years of progressive experience in a professional kitchen within a hospitality or upscale restaurant environment. 
- Proven track record in team leadership, staff training, and performance management. 
- In-depth knowledge of classical and contemporary cooking techniques, including sautéing, grilling, baking, and plating. 
- Strong understanding of food safety standards (ServSafe or equivalent certification preferred). 
- Proficiency in inventory management, cost control, and waste reduction strategies. 
- Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and precision. 
- Excellent communication, organizational, and problem-solving skills. 
- Willingness to work flexible hours, including evenings, weekends, and holidays. 
- Valid culinary license or certification (if required by local regulations).

اÙÙتطÙبات:

  • خبرة Ùتدرجة Ù٠سÙØ© Ø¥ÙÙ 3 سÙÙات ÙÙ Ùطبخ احتراÙ٠ضÙÙ Ùطاع اÙضÙاÙØ© أ٠اÙÙطاع٠اÙراÙÙØ©.
  • سج٠Ùثبت ÙÙ ÙÙادة اÙÙرÙØ ÙتدرÙب اÙÙÙظÙÙÙØ Ùإدارة اÙأداØ.
  • ÙعرÙØ© ÙتعÙÙØ© بتÙÙÙات اÙØ·Ù٠اÙتÙÙÙدÙØ© ÙاÙحدÙØ«Ø©Ø Ø¨Ùا ÙÙ Ø°Ù٠اÙتشÙÙØ­Ø ÙاÙØ´ÙاØØ ÙاÙØ®Ø¨Ø²Ø ÙتÙدÙ٠اÙأطباÙ.
  • ÙÙÙ ÙÙÙ ÙÙعاÙÙر سÙاÙØ© اÙغذاØØ ÙÙÙض٠اÙحصÙ٠عÙÙ Ø´Ùادة ServSafe Ø£Ù Ùا ÙعادÙÙا.
  • إجادة إدارة اÙÙخزÙÙØ Ùضبط اÙتÙاÙÙÙØ ÙتطبÙ٠استراتÙجÙات اÙحد Ù٠اÙÙدر.
  • اÙÙدرة عÙ٠اÙعÙ٠بÙÙاØØ© Ù٠بÙئة سرÙعة اÙÙتÙرة ÙعاÙÙØ© اÙضغط Ùع اÙØ­Ùاظ عÙ٠اÙدÙØ© ÙاÙÙدÙØ.
  • ÙÙارات ÙÙتازة Ù٠اÙتÙاص٠ÙاÙتÙظÙÙ Ùح٠اÙÙØ´ÙÙات.
  • اÙÙرÙÙØ© ÙاÙاستعداد ÙÙعÙÙ ÙÙ٠ساعات عÙÙ ÙتغÙØ±Ø©Ø Ø¨Ùا ÙÙ Ø°Ù٠اÙÙترات اÙÙسائÙØ©Ø ÙعطÙات ÙÙاÙØ© اÙأسبÙØ¹Ø ÙاÙعط٠اÙرسÙÙØ©.
  • اÙتÙا٠رخصة Ø£Ù Ø´Ùادة ÙÙÙÙØ© ÙÙ ÙÙÙ٠اÙØ·ÙÙ (Ù٠حا٠ÙاÙت ÙØ·ÙÙبة ÙÙ٠اÙØ£ÙظÙØ© ÙاÙÙÙائح اÙÙØ­ÙÙØ©).


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