Senior Sous Chef - Hot

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

We're looking for an experienced Senior Sous Chef - Hot to join our culinary team in 6th of October City, Egypt. In this pivotal role, you will oversee all hot kitchen operations, ensuring exceptional food quality, consistency, and adherence to food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding culinary experiences while maintaining an organized, efficient, and professional kitchen environment.

• Oversee and manage all hot kitchen stations, including sauces, proteins, and plated dishes, ensuring consistent execution of recipes and presentation standards
• Supervise and mentor hot kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations
• Analyze and optimize kitchen workflows to enhance efficiency and reduce food waste while maintaining quality standards
• Prepare and execute complex hot dishes, demonstrating advanced culinary techniques and creativity in menu development
• Monitor food quality, portion control, and plating consistency across all hot kitchen operations
• Maintain detailed inventory records and manage food costing for hot kitchen stations
• Ensure strict compliance with food safety regulations, HACCP protocols, and organizational health and sanitation standards
• Collaborate with the Executive Chef to develop seasonal menus and customize dishes based on ingredient availability and organizational objectives
• Train and evaluate kitchen staff on proper equipment usage, food handling procedures, and safety protocols
• Manage kitchen equipment maintenance and coordinate with maintenance teams to ensure optimal functionality
• Conduct regular quality control checks and provide constructive feedback to kitchen team members
• Organize and coordinate mise en place procedures to ensure smooth service operations during peak hours

• Minimum 5 years of professional experience in hot kitchen operations within a high-volume culinary environment
• Minimum 2 years of experience in a supervisory or sous chef role
• Advanced proficiency in French culinary techniques and classical cooking methods
• Comprehensive knowledge of international cuisines and contemporary cooking trends
• Strong expertise in food safety, sanitation standards, and HACCP principles
• Proficiency with commercial kitchen equipment and cooking technologies
• Excellent organizational and time management skills with the ability to multitask in a fast-paced environment
• Demonstrated leadership abilities with strong interpersonal and communication skills
• Detail-oriented mindset with a commitment to consistency and quality excellence
• Ability to analyze kitchen performance metrics and implement process improvements
• Knowledge of food costing, inventory management, and kitchen budgeting
• Current Food Safety Certification or willingness to obtain certification
• HACCP Certification (preferred)
• Fluency in English; Arabic language skills are a plus
• Physical ability to stand for extended periods and work in a hot kitchen environment

Previous experience in the hospitality industry.
Egyptian nationality is accepted.
V. Good in English, additional languages are a plus.