Company Description Welcome to Sofitel Cairo Downtown, a new destination in the heart of Cairo, combining luxury, elegance, and French art de vivre. We are seeking an innovative and detail-oriented Executive Sous Chef to join our culinary team. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality, managing kitchen operations, and fostering a collaborative work environment.
Job Description Main Duties: Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, quality control, and staff management.Develop and update standard operating procedures (SOPs) for kitchen operations, ensuring compliance with hotel policies and local regulations.Collaborate with the senior culinary team to create new menus and innovative dishes, incorporating local and international culinary trends.Manage food costs and inventory, ensuring efficient use of resources while maintaining quality standards.Supervise and mentor kitchen staff, promoting a culture of continuous learning and professional development.Ensure adherence to food safety and hygiene standards, including HACCP principles.Monitor food quality and presentation across all outlets and banquet services.Conduct regular market research to identify emerging food trends and guest preferences.Maintain effective communication with other departments to ensure smooth kitchen operations.Represent the culinary department in the absence of the Executive Chef, attending meetings and interacting with guests as needed. Qualifications Diploma from a reputable Hospitality Management or Culinary school.Minimum of 5 years of experience in managing food production and culinary operations in upscale hotels or resorts.Proven track record of menu development and kitchen management.Excellent leadership, interpersonal, and training skills.Strong communication abilities, with fluency in English.Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint.In-depth knowledge of food safety regulations and HACCP principles.Familiarity with Egyptian cuisine and current local food trends.Ability to work effectively in a multicultural environment.Strong analytical and problem-solving skills.Excellent time management and organizational abilities.Adaptability to work in high-pressure situations and handle multiple tasks simultaneously.Passion for culinary innovation and commitment to delivering exceptional guest experiences.
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