Culinary Director/ Executive Chef Egyptian (M) at Accor

Sharm El Sheikh, South Sinai, Egypt -

Full Time

Start Date

Immediate

Expiry Date

29 Apr, 26

Salary

0.0

Posted On

29 Jan, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Menu Development, Inventory Management, Employee Training, Food Safety, HACCP Compliance, Communication Skills, Creativity, Quality Control, Customer Satisfaction, Sanitation Standards, Food Presentation, Team Leadership, Grooming Standards, Stock Management, Service Management

Industry

Hospitality

Description

Company Description Accor Hotels & Resorts Naama Bay Promenade Beach Resort - ( Managed by Accor ) Strategically located in the heart of Sharm El-Sheikh, this upscale hotel features 520 elegantly appointed rooms, offering uninterrupted, direct views of the Red Sea coastline. With its prime beachfront setting, the property combines luxury, comfort, and exceptional access to the area's vibrant attractions and natural beauty Job Description The Director of Culinary is responsible for overseeing all aspects of the kitchen and Food & beverage to ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees. The Director of Culinary may also be involved in developing new menu items or specials, as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests. KEY ROLES & RESPONSIBILITIES To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens. Ensure the quality and cleanliness of all food display to the minimum standards of the company. Ensures maximum creativity in all food displays. Responsible for ensuring smooth and effective communication among the employee. Ensures that all kitchens follow the company’s grooming standards. Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction. Monitoring and maintaining stock levels required for all services. Ensuring that good kitchen practices are maintained by example and by instruction. Developing extensive knowledge of all Resort facilities and services and surrounding areas. Creating, maintaining and enhancing effective working relationships. Provide training for all employees on all aspects of the departmental operating procedures. Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification. Follow HACCP guidelines and ensure that employee comply with HACCP guidelines. Leads by example, adopting a positive attitude to keep the team at its highest level. Manager service department and ensure quality and standards are aligned . Qualifications Minimum of five (5) years of experience as an Executive Chef or Culinary Director in a luxury hotel environment is required. At least ten (10) years of progressive culinary experience in a hotel, resort, or closely related hospitality setting. Culinary degree from an accredited institution is required; additional certifications (e.g., ServSafe, HACCP) are a plus. Strong working knowledge of food and beverage preparation techniques, health department regulations, sanitation standards, and alcohol service laws is essential. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Director of Culinary oversees all kitchen and food & beverage operations, ensuring quality, consistency, and effective communication among staff. They are also responsible for training employees, managing inventory, and developing new menu items.