Executive Chef

Company description

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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.

Responsibilities:

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.