Junior 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 a detail-oriented and collaborative Junior Sous Chef - Hot Kitchen to join our culinary team in 6th of October City, Egypt. In this role, you will manage the hot station, overseeing the preparation and execution of hot dishes while maintaining the highest standards of food quality and safety. You will work closely with our kitchen team to ensure efficient service and consistent delivery of exceptional cuisine.

• Prepare and cook hot dishes including grilled, sautéed, fried, and braised items according to established recipes and plating standards
• Manage the hot station during service, ensuring proper timing and coordination with other kitchen stations
• Monitor food quality, temperature, and presentation to maintain organizational standards
• Maintain cleanliness and organization of the hot station, including proper storage and rotation of ingredients
• Assist in training and mentoring junior kitchen staff on hot cooking techniques and food safety protocols
• Follow all food safety and hygiene regulations, including proper handling and storage of ingredients
• Communicate effectively with the Head Chef and kitchen team to coordinate service flow and address any issues
• Prepare mise en place and ensure all necessary ingredients and equipment are ready before service
• Contribute to menu development and suggest improvements to existing hot dishes
• Monitor inventory and report on stock levels to maintain efficient kitchen operations

• 1-2 years of professional culinary experience, with demonstrated expertise in hot station operations
• Proficiency in hot cooking techniques including grilling, sautéing, frying, and braising
• Strong knowledge of food safety, sanitation, and hygiene standards
• Ability to work efficiently under pressure while maintaining attention to detail
• Excellent time management and multitasking skills
• Proficiency in operating kitchen equipment and tools
• Strong communication and teamwork abilities
• Knowledge of menu items and ability to customize dishes based on dietary requirements
• Ability to follow recipes precisely while maintaining consistency
• Physical stamina to stand for extended periods and work in a fast-paced kitchen environment
• Preferred: Experience with international cuisines or culinary training/apprenticeship background
• Preferred: Knowledge of food costing and inventory management
• Preferred: Leadership potential and willingness to mentor junior staff

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