Sous Chef- Hot& Buffet at Accor

6th of October, Giza, Egypt -

Full Time

Start Date

Immediate

Expiry Date

27 Jun, 26

Salary

0.0

Posted On

29 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hot Food Preparation, Buffet Management, Menu Development, Food Quality, Sanitation Standards, Inventory Management, Cost Control, Staff Training, Recipe Development, Kitchen Equipment Maintenance, Leadership, Time Management, Multitasking, Communication, Food Safety Certification, Adaptability

Industry

Hospitality

Description

Company Description The Mövenpick Hotel Cairo-Media City is located in the vibrant 6th of October City, offering easy access to Cairo's attractions and just a short distance from Cairo International Airport. The hotel is in close proximity to iconic landmarks like the Great Pyramids of Giza and Sphinx, Dream Park, and a 27-hole golf course. The hotel's unique location alongside Media Production City studios provides guests with a blend of fantasy and tradition, creating a memorable experience. Job Description We are seeking a talented and experienced Sous Chef specializing in hot food and buffet operations to join our culinary team in 6th of October City, Egypt. As the Sous Chef- Hot& Buffet, you will play a crucial role in ensuring the highest quality of food preparation and presentation for our hot food stations and buffet offerings. Assist the Executive Chef in overseeing daily kitchen operations, focusing on hot food and buffet sections Develop and implement innovative menu items for hot food stations and buffets Ensure consistent food quality and presentation across all hot food and buffet offerings Manage and train kitchen staff in hot food preparation techniques and buffet service Maintain strict adherence to food safety and sanitation standards Collaborate with the culinary team to create seasonal menus and special event offerings Monitor and control food costs, inventory, and waste management Assist in scheduling and supervising kitchen staff to ensure efficient operations Participate in menu planning, recipe development, and food presentation enhancements Maintain kitchen equipment and ensure proper functioning of hot food and buffet stations Qualifications Culinary degree or diploma from a recognized culinary institution Minimum 3-5 years of experience in a similar role, preferably in high-volume food service operations Proven expertise in hot food preparation and buffet management Strong knowledge of various cuisines and cooking techniques Excellent menu planning and development skills Proficiency in kitchen equipment operation and maintenance Demonstrated ability in inventory management and cost control Strong leadership and team management skills Excellent time management and multitasking abilities Effective communication skills in both verbal and written forms Current food safety certification (e.g., ServSafe) Up-to-date knowledge of food trends and industry best practices Ability to work in a fast-paced environment and adapt to changing priorities Proficiency in English; knowledge of Arabic is a plus Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Sous Chef will assist the Executive Chef in overseeing daily kitchen operations, focusing on hot food and buffet sections, ensuring the highest quality of food preparation and presentation. This includes developing innovative menu items, managing and training staff, and maintaining strict adherence to food safety standards.