Executive Sous Chef

Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.

All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.

Join our motivated and vibrant Team and build your career with us.

Summary

The Executive Sous Chef will be reporting to the Executive Chef.  We are looking for an Executive sous chef to help us achieve this goal and uphold the head chef’s culinary vision for the restaurant with an eye for quality, taste, and presentation. This person will also be responsible for the head chef’s responsibilities in the event of their absence. In doing so, the executive sous chef is able to provide kitchen staff with consistently strong direction, so they can elevate our menu to the highest dining experience possible.

Responsibilities

• Assist the Executive chef in planning menus based on such factors as market trends, customer preferences, and nutritional considerations; design recipes; determine appropriate ingredients; and specify individual serving portions for each recipe.
• Interview, hire, evaluate, reward, and progressively coach kitchen personnel as appropriate.
• Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services. Ensure safety training(s) are completed with all staff upon hire.
• Train kitchen personnel in safe operating procedures for all equipment, utensils, and machinery, as well as food production principles and practices.
• Direct and coordinate the work of production and dish-room staff as necessary.
• Maintain communications with the Food and Catering Operations teams through weekly meetings and daily conversations to ensure proper menu production, standards, quality, and number of staff.
• Maintains a close relationship with the client’s staff to insure a positive working relationship.
• Uphold and demonstrate a complete understanding of company policies and procedures.
• Perform the steps of EXTRA Guest Service to ensure a memorable experience for every guest and client.
• Supervise period-end inventory for all food and beverage areas.
• Direct and participate in the daily preparation of standard and gourmet food items. Supervise and participate in the preparation and display of menu items for special functions
• Monitor and track proper cooking and holding temperatures.
• Ensure overall consistency and high quality across the various operations.
• Ability to price out menus to offer strategic price increases.
• Inspect all locations to observe the quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Comply with all food safety regulations and practices. Ensure compliance with all applicable health and safety regulations.
• Process invoices for the office team, ensuring smooth communication so that all vendors are paid within terms.
• Manage all operational functions of the culinary aspects within the unit’s operation. 
• Assist the Executive Chef in controlling food costs through storeroom requisition systems, product storage requirements, standard recipes, and waste control procedures.
• Help implement systems and processes that help make tasks efficient and strengthen the financial performance of the unit.
• Support the Executive Chef in preparing operational reports and analyses, setting forth progress and trends, and making appropriate recommendations.
• Work with the Executive Chef on analyzing sales and inventory to maximize opportunities.
• Support precedent to achieve sales per Cap & Controllable budget. 
• Support the incorporation of sustainable resources into the culinary selections.
• Promote an inclusive and supportive approach at the unit.
• Supports the unit in being an example for company and client guidelines with regard to sustainability and conservation efforts.
• Displays knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary.

• Strong interpersonal and communication skills.
• Proven leadership skills with an understanding of the importance of team building and development while fostering partnerships.
• Exceptional problem-solving and decision-making skills combined with the ability to be organized.
• Demonstrates financial management, merchandising, analytical, planning, and leadership skills.
• Demonstrates the ability to remain flexible in a fast-paced environment.
• Computer knowledge and skill level for basic office functions.
• Ability to work varied hours and days, including nights, weekends, and holidays, as needed.
• Native Arabic speaker. Must be proficient in at least one of the English, Italian, or Turkish languages.
• Three to five years as Sous Chef or like experience in high-volume hotel business.
• Culinary Arts Degree preferred.
• ServSafe or Food Handling Certified preferred.
• Knowledge of HAACP.

This is a pre-opening role.