Executive Sous Chef at Accor

Cairo, Cairo, Egypt -

Full Time

Start Date

Immediate

Expiry Date

22 Dec, 25

Salary

0.0

Posted On

23 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Interpersonal Skills, Training Skills, Communication, Food Safety Regulations, HACCP Principles, Culinary Innovation, Menu Development, Analytical Skills, Problem-Solving Skills, Time Management, Organizational Skills, Adaptability, Multicultural Environment, Inventory Management, 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 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 Qualifications 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

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Responsibilities

Assist the Executive Chef in overseeing daily kitchen operations and develop standard operating procedures for kitchen operations. Manage food costs and inventory while ensuring adherence to food safety and hygiene standards.