Salad & Cold Kitchen Chef

About the role

The Salad & Cold Kitchen Chef will be responsible for preparing a wide range of salads and cold starters for patients and visitors in a hospital setting. The role demands high standards of hygiene, presentation and cost control while supporting large‑scale catering operations.

Key responsibilities

• Prepare and present salads, Lebanese and Oriental varieties, mezze, and cold/hot starters according to the set menu.
• Carry out timely mise‑en‑place – washing, cleaning, cutting vegetables, fruits and cheeses – while respecting budget limits.
• Maintain food quality, quantity and hygienic standards with a strong focus on visual presentation.
• Minimise waste and ensure accurate portion control.
• Keep kitchen equipment and materials safe and in good condition.
• Participate actively in HSE meetings and promote hazard awareness.
• Requisition daily supplies and ensure proper personal grooming and hygiene.

Required profile

• Minimum 10 years of experience in reputable hotels or catering organisations.
• Proven expertise in preparing, garnishing and serving salads, mezze and cold/hot starters.
• Good understanding of ISO and HACCP food standards.
• Fluent in English (reading, writing, speaking).
• Experience in fine‑dining environments and large‑scale events.
• Arabic nationality.
• Ability to carve fruits and vegetables.

Required skills

• HACCP food standards
• ISO food standards
• Fine dining service
• Mise‑en‑place preparation
• HSE hazard awareness
• Carving of fruits and vegetables