Company description

Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms and suites featuring contemporary designs, including a unique side for adults.

All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.

Join our motivated and vibrant team and build your career with us.

Job description

Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully.
Lead, train, and support commis chefs and demi chefs de partie, providing constructive feedback and fostering a culture of continuous improvement.
Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards.
Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures.
Collaborate with the head chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision.
Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station.
Monitor food costs and portion control to optimize efficiency without compromising quality.
Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization.
Coordinate timing and preparation to ensure dishes are ready for service at the right moment.
Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences.
Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance.

Qualifications

• Minimum 3-5 years of professional kitchen experience, with at least 2 years in a chef de partie or similar supervisory role.
• Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation.
• Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff.
• Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment.
• Excellent attention to detail and commitment to maintaining consistent food quality standards.
• Proficiency in food safety and health regulations compliance.
• Demonstrated ability to work collaboratively as part of a passionate kitchen team.
• Strong communication and interpersonal skills.
• Experience with food cost management and inventory control.
• Flexibility to work weekday and weekend shifts, including evenings.