Executive Sous Chef

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.

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

• 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