We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.

Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards

Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations

Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols

Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization

Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences

Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery

Conduct regular quality control checks and implement corrective actions to maintain consistent food standards

Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction

Maintain detailed records of food costs, inventory, and kitchen operations

Foster a professional, organized, and safety-conscious kitchen environment

Desired Candidate Profile

• Minimum 5 years of professional kitchen experience in a high-volume hospitality setting
• Minimum 2 years of experience in a sous chef or senior culinary supervisory role
• Proven expertise in hot food preparation, cooking techniques, and buffet service management
• Strong knowledge of food safety, sanitation standards, and HACCP certification
• Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff
• Excellent organizational and time management abilities in a fast-paced environment
• Proficiency in kitchen equipment operation and maintenance
• Strong attention to detail and commitment to quality control
• Knowledge of inventory management and food cost control
• Familiarity with kitchen management systems and POS systems (preferred)
• Ability to work flexible hours, including evenings, weekends, and holidays as required
• Excellent communication and interpersonal skills
• Physical ability to stand for extended periods and work in a hot kitchen environment