Sous Chef / Assistant Executive Chef

Oversee daily kitchen operations and ensure smooth workflow across all stations Assist the Executive Chef in menu planning, recipe development, and culinary innovation Supervise and mentor kitchen staff, providing guidance on food preparation techniques and professional standards Maintain strict adherence to food safety, sanitation, and hygiene protocols Monitor food quality, consistency, and presentation across all dishes Manage inventory, portion control, and food costs while minimizing waste Coordinate with other departments to ensure seamless service delivery Train and evaluate kitchen staff performance, fostering a collaborative and professional environment Prepare and execute complex dishes with precision and creativity Ensure compliance with all health and safety regulations Assist in scheduling and managing kitchen staff assignments Contribute to continuous improvement of kitchen processes and procedures

Desired Candidate Profile

Minimum 5 years of professional culinary experience in a high-volume kitchen environment Proven experience in a supervisory or leadership role within a kitchen setting Advanced proficiency in knife skills, food preparation, and cooking techniques Current food safety and hygiene certification Strong knowledge of international cuisines and culinary methods Demonstrated ability to manage inventory, costs, and kitchen resources effectively Excellent organizational and time management skills Proficiency in kitchen management systems and food service software Strong interpersonal and communication skills with the ability to lead and motivate teams Ability to work in a fast-paced environment while maintaining attention to detail Knowledge of Egyptian and Middle Eastern cuisine (preferred) Experience in luxury or fine dining establishments (preferred) Culinary training, apprenticeship, or formal culinary education (preferred) Proven track record of mentoring and developing culinary talent (preferred)