Sous Chef - Cold Kitchen at Accor

, Red Sea, Egypt -

Full Time

Start Date

Immediate

Expiry Date

20 Apr, 26

Salary

0.0

Posted On

20 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Leadership, Food Safety, HACCP, Menu Development, Creativity, Presentation Skills, Inventory Management, Cost Control, Team Development, Communication, Time Management, Quality Control, Sanitation Standards, Vendor Management, Event Coordination

Industry

Hospitality

Description

Company Description The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life—through bold ideas, meaningful collaboration, and a deep sense of purpose. As we continue our expansion into the Kingdom of Saudi Arabia, FAENA The Red Sea will mark a new chapter—visionary in spirit, exceptional in execution. We’re building more than a hotel; we’re shaping a world of beauty, wonder, and connection. If you’re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life. Job Description We are seeking a Sous Chef – Cold Kitchen to support the daily culinary operations at Faena The Red Sea, overseeing cold kitchen production across restaurants, banquets, in-room dining, oriental mezza, and special events. Working closely with the Chef de Cuisine, this role ensures exceptional quality, artistic presentation, and flawless execution aligned with Faena’s culinary vision and Forbes Five-Star service standards, while leading and developing a high-performing culinary team. Key Responsibilities Prepare and oversee a wide range of cold kitchen items including salads, pâtés, charcuterie, smoked items, canapés, oriental mezza, molecular gastronomy, buffet and coffee break setups, verrines, and modern sandwiches. Supervise and coordinate daily cold kitchen operations, ensuring consistency, quality, and timely service across all outlets and events. Demonstrate creativity and artistry in food creation, taste balance, and presentation in line with Faena’s visual and sensory identity. Operate all kitchen equipment safely and ensure equipment and facilities are maintained in optimal working condition. Oversee assigned kitchen stations and production areas, ensuring adherence to recipes, presentation standards, and portion control. Conduct daily line checks to ensure readiness, organization, freshness, and product quality. Support menu development, seasonal updates, and special event menus in collaboration with senior culinary leadership. Maintain full compliance with health, safety, sanitation, and HACCP regulations. Lead, motivate, train, mentor, and evaluate culinary team members, fostering a positive, collaborative, and disciplined work culture. Supervise cooks at all levels and ensure standards of preparation, plating, and timing are consistently met. Conduct pre-service briefings and communicate effectively with front- and back-of-house teams to ensure seamless service. Assist the Chef de Cuisine in controlling food and labor costs through effective scheduling, purchasing, and waste management. Manage inventory accuracy, ordering, and stock levels to support daily operations. Review sales and cost reports to identify opportunities for efficiency and improvement. Support vendor relationships and ensure sourcing of premium ingredients aligned with Faena’s luxury standards. Partner with Events, Banquets, and Restaurant teams to deliver exceptional guest experiences for VIP functions and luxury events. Uphold Forbes Five-Star standards and represent Faena’s culinary excellence during tastings, inspections, and special occasions. Qualifications Minimum 5 years’ progressive culinary experience, with at least 2 years in a leadership role within a luxury hotel, resort, or fine-dining restaurant. Formal culinary education or equivalent professional apprenticeship required. Proven experience managing high-volume, multi-outlet kitchen operations. Strong leadership, organizational, and communication skills. Comprehensive knowledge of food safety, HACCP, and sanitation standards. Sound financial acumen related to food cost control and labor management. ServSafe or equivalent certification required. Flexibility to work nights, weekends, and holidays as required. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef - Cold Kitchen will oversee cold kitchen production, ensuring quality and artistic presentation across various dining outlets and events. This role involves leading a culinary team and maintaining high standards of service aligned with Faena's vision.