Company Description Five Brothers Hospitality is a growing restaurant company focused on delivering high-quality dining experiences and exceptional service. The organization values fresh ingredients, consistent standards, and a welcoming atmosphere for guests and team members alike. It is committed to fostering a collaborative work environment where culinary professionals can develop their skills and contribute creative ideas. The company emphasizes operational excellence, strong leadership, and a passion for food in all its restaurant concepts.
Role Description The Head Chef at Five Brothers Hospitality is a full-time, on-site role based in Cairo, Egypt. The Head Chef oversees daily kitchen operations, including menu execution, food preparation, cooking, and plating to ensure consistent quality and presentation. Responsibilities include leading and training kitchen staff, managing inventory and ordering, maintaining hygiene and safety standards, and coordinating with front-of-house teams to support efficient food service. The Head Chef also contributes to menu development, cost control, and workflow improvements while ensuring compliance with local health regulations and company policies. This role requires hands-on leadership in the kitchen, active participation in service, and continuous monitoring of guest satisfaction.
Qualifications

• Strong culinary skills, including cooking techniques and creative menu execution.
• Proficiency in food preparation and food service within a professional kitchen environment.
• Thorough understanding of hygiene, food safety, and sanitation standards.
• Demonstrated experience leading kitchen teams and coordinating back-of-house operations.
• Experience as a Head Chef, Sous Chef, or similar leadership role in restaurants or hospitality.
• Ability to manage inventory, food costs, and kitchen budgets effectively.
• Excellent organizational and time-management skills, with attention to detail under pressure.
• Strong communication and collaboration skills with both kitchen and front-of-house staff.
• Relevant culinary education or professional certification is preferred.
• Willingness to work flexible hours, including evenings, weekends, and holidays as needed.