Pizzaiolo - Junior Sous Chef

Portaluna, a Morgans Originals Hotel

Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.

This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.

Responsibilities

Speciality Area Oversight:

· Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).

· Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.

· Take charge of creating, refining, and enhancing dishes that fit the specialty area.

· Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.

Menu Development and Execution:

· Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.

· Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.

· Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.

Employee Supervision and Training:

· Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.

· Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.

· Provide mentorship to staff, helping them develop skills within the specialty area.

· Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.

Quality Control and Presentation:

· Maintain high standards of food quality, flavor, and presentation in the specialty area.

· Monitor food preparation and cooking techniques to ensure they align with the restaurant’s standards.

· Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.

Kitchen Management:

· Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.

· Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.

· Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.

· Work with the team to ensure efficient food preparation, especially during peak hours.

Inventory and Stock Control:

· Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.

· Track ingredient usage to minimize waste and help control food costs.

· Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.

Health, Safety, and Cleanliness Compliance:

· Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.

· Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.

· Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.

Customer Satisfaction:

· Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.

· Respond to customer feedback related to specialty dishes and make adjustments as needed.

· Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.

Additional Responsibilities:

· Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.

Abilities/Key Competencies/Skills

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.

Leading Myself

· Positive Orientation

· Operational Decision Making

· Self-Development & Management

Leading Others

· Developing an Empowered Team

· Leading an Engaged and Diverse Team

· Communication

Leading the Business

· Advocating Guest Passion

· Business Planning and Analysis

· Business Improvement and Change

Experience/Certificates/Education

· Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.

· Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.

· Skills & Attributes:

o Strong culinary skills and knowledge in the specialty area.

o Proficient in using specialized tools or equipment unique to the culinary specialty.

o Strong leadership and organizational skills.

o Ability to multitask and work under pressure, particularly during peak service times.

o Exceptional attention to detail, particularly in food presentation and quality.

o Good understanding of food safety and sanitation standards.

· Language:

o Excellent reading, writing and oral proficiency in English language.

o Ability to speak other languages and basic understanding of local languages will be an advantage.

What awaits you...

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.