Executive Chef at Accor

, South Sinai, Egypt -

Full Time

Start Date

Immediate

Expiry Date

16 Oct, 26

Salary

0.0

Posted On

18 Jul, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Team Leadership, HACCP Protocols, Cost Analysis, Budget Management, Vendor Negotiation, Menu Development, P&L Responsibility, Kitchen Operations, Food Safety, Time Management, Problem Solving, Communication, Analytical Thinking, Resource Allocation, Quality Control

Industry

Hospitality

Description

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team. Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu Qualifications **Required Skills & Expertise:** Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus Strong leadership and team management skills with experience leading large kitchen teams Comprehensive knowledge of HACCP food safety protocols and sanitation standards Proficiency in cost analysis, budget management, and P&L responsibility Excellent organizational and time management abilities with strong attention to detail Vendor negotiation and supplier relationship management experience Proficiency in kitchen equipment operation and maintenance Strong communication skills (written and verbal) in English Problem-solving abilities and decisiveness in high-pressure environments Analytical mindset with ability to interpret financial data and optimize operations **Experience:** Minimum 8-10 years of professional culinary experience in high-volume food service operations Proven track record of successfully leading and developing kitchen teams Experience managing kitchen budgets and controlling food costs Demonstrated success in menu development and culinary innovation Experience in international or luxury hospitality settings preferred **Education & Certifications:** Culinary degree or professional culinary certification from an accredited institution HACCP Food Safety Certification (required) ServSafe or equivalent food safety certification (preferred) **Personal Attributes:** Passionate about culinary excellence and continuous improvement Organized, resilient, and able to thrive in fast-paced environments Collaborative team player with natural authority and empathetic leadership style Innovative thinker with a visionary approach to culinary concepts Customer-focused mindset dedicated to delivering exceptional dining experiences Flexible and adaptable to diverse cuisines and operational requirements Transparent communicator who values open dialogue with team members and management Additional Information Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead and develop a culinary team of 15-20+ professionals while overseeing all kitchen operations, menu innovation, and quality control. Manage kitchen profitability through strict cost control, budget monitoring, and the implementation of HACCP food safety standards.