Sous Chef - Teppanyaki at Accor

Sharm El Sheikh, South Sinai, Egypt -

Full Time

Start Date

Immediate

Expiry Date

31 Jan, 26

Salary

0.0

Posted On

02 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Leadership, Food Safety, Menu Development, Inventory Management, Time Management, Communication, Creativity, Problem Solving, Organizational Skills, Cooking Techniques, Team Management, HACCP Certification, Local Cuisine Knowledge, Budgeting, Training

Industry

Hospitality

Description

Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist®. Job Description We are seeking a talented and experienced Sous Chef to join our culinary team in the beautiful coastal city of Sharm El-Sheikh, Egypt. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality, creativity, and operational efficiency. Assist the Executive Chef in overseeing daily kitchen operations and food preparation Develop and implement new menu items, considering local and international cuisines Ensure compliance with food safety and hygiene standards (HACCP) throughout the kitchen Train, mentor, and supervise kitchen staff to maintain a high-performing culinary team Manage inventory, control food costs, and minimize waste while maintaining quality Collaborate with other departments to ensure smooth service and guest satisfaction Participate in menu planning, food costing, and budgeting processes Maintain kitchen equipment and ensure a clean, organized work environment Step in for the Executive Chef when necessary, managing all aspects of kitchen operations Contribute to the development of seasonal menus and special culinary events Stay updated on culinary trends and incorporate innovative techniques into our offerings Qualifications Diploma from a reputable Hospitality Management or Culinary school Minimum 5 years of experience in managing food production and culinary operations in upscale restaurants or hotels Proven leadership skills with the ability to motivate and manage a diverse kitchen team Extensive knowledge of various cuisines, cooking techniques, and food presentation Strong organizational and time management skills Excellent communication skills in English, both verbal and written Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint Food safety and hygiene certification (e.g., HACCP) Ability to work in a fast-paced environment and handle high-pressure situations Creative problem-solving skills and attention to detail Knowledge of local Egyptian cuisine and ingredients is a plus Flexibility to work varying shifts, including weekends and holidays

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Responsibilities

As a Sous Chef, you will assist the Executive Chef in overseeing daily kitchen operations and food preparation while maintaining high standards of food quality and creativity. You will also train and supervise kitchen staff, manage inventory, and contribute to menu planning and special culinary events.