Chef

Responsibilities:

Lebanese and

Asian Cuisine Preparation:

Prepare authentic Lebanese meals using

appropriate ingredients, seasonings, spices and traditional cooking

methods.

Demonstrate practical knowledge of

Lebanese dishes, including hummus, baba ghanoush and moutabal, tabbouleh and fattoush salads, falafel and Lebanese mezze, shawarma, grilled chicken and mixed grills, Shish tawook, kofta and kebabs; Lebanese rice dishes; lentil soup and

other traditional soups; manakish, pita bread and other Lebanese

bread varieties, where required and baklava and other traditional Lebanese

desserts.

Prepare a variety of Asian dishes

according to the company's requirements, with emphasis on Lebanese

cuisine.

Demonstrate knowledge of appropriate

marinades, sauces, dressings, spice blends and food presentation

techniques.

Prepare meals using chicken, beef, lamb,

fish, vegetables, rice, legumes and other approved ingredients.

Adapt recipes to suit ingredient

availability without compromising food quality, authenticity or

consistency.

Ensure that all meals are properly

seasoned, attractively presented and served at the appropriate

temperature.

Menu Planning

and Meal Preparation:

Prepare daily and weekly menus in

consultation with the camp manager or administration manager.

Develop balanced menus that provide

suitable varieties of protein, vegetables, carbohydrates, salads and other

accompaniments.

Plan meals according to the number of

employees and guests expected each day.

Prepare breakfast, lunch, dinner and

special meals as required by management.

Provide suitable alternatives for

individuals with declared dietary restrictions, allergies or other

approved dietary requirements.

Introduce menu variety while maintaining

the standard of Lebanese cuisine expected by the company.

Ensure that meals are prepared and served

according to the approved catering schedule.

Food Quality and

Safety:

Ensure that all food is prepared in

accordance with established food safety and hygiene standards.

Inspect ingredients upon delivery and

reject spoilt, contaminated or substandard food items.

Ensure proper storage, refrigeration,

labelling and handling of raw and cooked food.

Prevent cross-contamination by maintaining

separate handling procedures for raw meat, cooked food, vegetables and

other ingredients.

Ensure that meat, poultry, fish and other...