Head Chef

Company Description Le Gray is a contemporary-classic luxury hotel located in Beirut’s historic downtown, offering guests a blend of modern elegance and timeless style. Its prime location places the sparkling Mediterranean Sea and the peaks of Mount Lebanon within view during the day. At night, guests are steps away from Beirut’s vibrant nightlife and cultural experiences. The hotel is known for its refined atmosphere, high service standards, and curated guest experiences, making it a distinctive destination for travelers seeking luxury and authenticity.

Role Description The Head Chef at Le Gray is a full-time, on-site role based in Beirut, responsible for leading the culinary team and overseeing all kitchen operations. Day-to-day tasks include designing and updating menus, ensuring consistency and quality of dishes, supervising food preparation, and maintaining high standards of presentation and flavor. The Head Chef manages kitchen staff scheduling and training, collaborates with restaurant management on seasonal offerings and special events, and oversees inventory, ordering, and cost control. The role also involves enforcing food safety and hygiene regulations, coordinating with suppliers, and continuously improving the guest dining experience through creative and efficient kitchen management.

Qualifications

• Extensive experience as a Head Chef or Executive Chef in upscale or luxury hotel restaurants, with strong skills in menu planning, food preparation, and kitchen leadership.
• Expertise in Mediterranean, international, and contemporary cuisine, with a focus on flavor balance, presentation, and consistency.
• Proficiency in kitchen operations management, including inventory control, cost management, supplier coordination, and staff scheduling.
• Thorough knowledge of food safety, hygiene standards, and regulatory compliance, with a commitment to maintaining a clean and safe workplace.
• Strong team management, coaching, and communication skills, with the ability to motivate a diverse kitchen team in a high-pressure environment.
• Ability to collaborate effectively with front-of-house, events, and hotel management to support guest satisfaction and special functions.
• Culinary degree or professional certification from a recognized institution is highly preferred.
• Experience working in Beirut or the wider region and fluency in English; proficiency in Arabic or French is an advantage.