Company Description Ramses Hilton is a well-established, upscale hotel situated in the heart of Cairo, Egypt, overlooking the Nile and close to major cultural and business landmarks. The hotel offers a range of dining venues, catering to international guests and local visitors with diverse culinary preferences. Ramses Hilton focuses on delivering high-quality service, memorable guest experiences, and consistent food standards across all outlets. Team members are supported with professional development opportunities and a collaborative work environment that values excellence and hospitality.
Role Description The Chef De Cuisine is a full-time, on-site role based at Ramses Hilton in Cairo, Egypt. The role is responsible for overseeing daily kitchen operations, including planning menus, supervising food preparation, and ensuring consistent quality and presentation across all dishes. The Chef De Cuisine leads and trains kitchen team members, manages inventory and ordering, and monitors cost control to meet budget and performance targets. This position ensures strict adherence to hygiene and safety standards, collaborates with restaurant and banquet teams to support service, and responds to guest feedback to maintain high levels of satisfaction. The role involves hands-on cooking, coordination of production for peak service periods, and participation in the development of new culinary offerings that align with the hotel’s brand and guest expectations.
Qualifications

Strong skills in Food Preparation and Cooking, with experience in managing a professional kitchen and delivering consistent, high-quality cuisine. Thorough knowledge of Hygiene and food safety standards, including implementation of sanitation procedures and compliance with local regulations. Effective Communication skills for coordinating with kitchen and front-of-house teams, giving clear instructions, and collaborating with hotel leadership. Customer Service skills to understand guest preferences, address feedback constructively, and support an exceptional dining experience. Proven leadership and team management experience, including training, scheduling, and performance supervision of kitchen staff. Ability to work under pressure in a fast-paced environment, with strong organizational and time-management skills. Relevant culinary education or formal chef training, and prior experience as a Sous Chef or Chef De Cuisine in a hotel or upscale restaurant. Familiarity with cost control, menu engineering, and inventory management to support operational efficiency and budget goals.