The Role

We are seeking a visionary Group Executive Chef to lead the culinary operations for our diverse portfolio of brands and our high-volume catering division. Operating out of a Central Kitchen, you will be responsible for protecting the heritage of Lebanese cuisine while engineering scalable menus that deliver consistent excellence across multiple locations and large-scale events.

Core Responsibilities

·      Brand Development & Menu Engineering: Design and refine menus for multiple Lebanese-focused brands, balancing traditional authenticity with modern presentation and commercial viability.

·      Central Kitchen Optimization: Streamline production processes to ensure that base ingredients (sauces, marinades, mezzes) are produced at scale without compromising “home-cooked” quality.

·      Catering Leadership: Lead the planning and execution of high-end catering operations, from intimate VIP events to large-scale corporate functions.

·      Quality & Consistency: Work hand-in-hand with the FSQA department to ensure every dish across all outlets meets the “Gold Standard” in taste and presentation.

·      Financial Oversight: Manage food costs (COGS), minimize waste, and optimize kitchen labor across the group to ensure maximum profitability.

·      Team Mentorship: Recruit, train, and inspire a brigade of chefs across different locations, fostering a culture of discipline, creativity, and Lebanese hospitality.

Candidate Requirements

·      Culinary Mastery: Minimum 10+ years of professional culinary experience, with at least 5 years in a Senior Leadership role (Executive Chef or Culinary Director).

·      Cuisine Expertise: Deep, expert-level knowledge of Lebanese and Levantine cuisine, including traditional techniques, spice blending, and pastry.

·      Multi-Unit Experience: Proven track record of managing a Central Kitchen or overseeing at least 3–5 different restaurant brands simultaneously.

·      Catering Specialist: Extensive experience in high-volume catering and event management, with the ability to design menus that travel well and maintain quality.

·      Operational Savvy: Strong understanding of kitchen ERP systems, inventory management, and food safety protocols.

·      Leadership Style: A “coach” mentality—able to translate a creative vision into simple, repeatable steps for kitchen staff.