Position Summary
The Executive Chef (Expat) will lead the culinary vision of Egyptian Vacations Club, bringing international expertise to elevate dining experiences across resorts and vacation properties. This role requires a seasoned professional who can integrate global culinary trends with Egyptian hospitality, while managing diverse teams and ensuring world-class standards in food quality, safety, and guest satisfaction.
Key Responsibilities
Culinary Innovation Design menus that blend international cuisines with local Egyptian influences. Introduce global culinary techniques and modern gastronomy trends. Maintain consistency in taste, presentation, and service across all outlets.
Cross-Cultural Team Leadership Supervise and mentor a multicultural kitchen staff. Implement training programs to upskill local chefs and cooks. Foster collaboration between expatriate and local team members.
Operational Excellence Oversee procurement, vendor negotiations, and inventory management. Ensure compliance with international food safety and hygiene standards. Drive cost control measures while maintaining premium quality.
Guest-Centric Approach Collaborate with F&B managers to deliver memorable dining experiences. Introduce themed nights, signature dishes, and seasonal menus. Address guest feedback with professionalism and continuous improvement.
Strategic Contribution Align culinary operations with Egyptian Vacations Club’s brand identity. Support marketing initiatives through culinary promotions and events. Contribute to long-term growth by developing sustainable food practices.
Qualifications & Skills
Culinary degree or equivalent professional certification. Minimum 10–12 years of international culinary experience, with at least 5 years in an executive leadership role. Proven expertise in global cuisines and luxury hospitality. Strong leadership and communication skills in English (Arabic is a plus). Experience working in multicultural environments and adapting to local contexts. Knowledge of international food safety standards (HACCP, ISO).