Executive sous chef
On-siteEl Gouna, Red Sea, Egypt
Job Summary
Oversee all kitchen operations, maintain highest food quality standards, and lead the culinary team to ensure exceptional guest experiences. Supervise staff development, manage inventory and cost controls, and enforce HACCP compliance protocols while analyzing workflows for efficiency improvements. Assume full operational responsibility in the Chef de Cuisine's absence and coordinate closely with front-of-house to address service concerns. This role requires proven senior culinary leadership experience in high-volume environments, including advanced techniques, menu adaptation, and vendor negotiation skills. Join Accor's El Gouna resort to shape the future of hospitality and write your own career chapter within our global brand.
Required Qualifications
- Proven experience as an Executive Sous Chef, Sous Chef, or similar senior culinary leadership position in a high-volume food service environment
- Demonstrated expertise in all kitchen stations and culinary operations with the ability to execute recipes with precision and creativity
- Extensive experience managing kitchen teams and developing staff in a fast-paced, demanding environment
- Experience adapting to changing menus, seasonal ingredients, and evolving customer preferences
- Strong leadership and team management skills with the ability to motivate, inspire, and develop kitchen staff
- Exceptional organizational and time management abilities with the capacity to manage multiple priorities under pressure
- Advanced knowledge of food safety, sanitation standards, and HACCP principles
- Proficiency in inventory management, cost analysis, and budget planning
- Excellent communication and interpersonal skills with a collaborative and inclusive approach
- Strong analytical and problem-solving abilities with a detail-oriented mindset
- Ability to analyze kitchen workflows and implement process improvements
- Conflict resolution and staff coaching capabilities
- Vendor relationship management and negotiation skills
- Culinary degree or professional culinary training and certification from a recognized culinary institution
- Food safety and sanitation certification (HACCP or equivalent)
Desired Qualifications
- Natural authority combined with empathy, creating a supportive and transparent work environment
- Passion for culinary excellence, innovation, and continuous improvement
- Resilience and flexibility in adapting to changing circumstances and organizational needs
- Visionary approach to kitchen management and team development
- Experience in hospitality or resort environments
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