Company Description Boniv Hospitality is a concept-driven hospitality company focused on creating places guests genuinely connect with and remember. The organization believes hospitality goes beyond food and service, integrating atmosphere, design, emotion, and human connection into every venue. Through thoughtful concept development and operational excellence, Boniv crafts experiences that feel personal and memorable. Boniv aims to shape destinations that become part of guests’ everyday stories, encouraging repeat visits and long-term loyalty.
Role Description The Head Chef – Asian Kitchen (Sushi – Wagyu) is a full-time, on-site role based in New Cairo. The role involves overseeing daily kitchen operations, with a focus on high-quality sushi and wagyu preparation, menu development, and consistent execution of Asian-inspired dishes. The Head Chef will lead and mentor the kitchen team, manage food ordering and inventory, and ensure adherence to food safety and hygiene standards. Responsibilities include collaborating with management to design seasonal menus, maintaining cost controls, and delivering an elevated dining experience that aligns with Boniv’s concept and guest expectations. The role also requires hands-on cooking during service, coordinating with front-of-house teams, and continuously refining recipes and presentation to meet brand and quality standards.
Qualifications

• Demonstrated expertise in Asian cuisine, specifically sushi preparation and wagyu cooking, with strong overall Food & Beverage knowledge.
• Strong Food Safety and hygiene skills, including familiarity with relevant regulations and best practices in professional kitchens.
• Proven Team Leadership and Training capabilities, with experience managing, coaching, and developing kitchen staff.
• Excellent Customer Service mindset, working closely with front-of-house teams to deliver consistent, high-quality guest experiences.
• Previous experience as a Head Chef or senior chef in a high-end or concept-driven restaurant, preferably with Asian cuisine focus.
• Solid menu planning, cost control, and inventory management skills.
• Ability to work on-site in New Cairo, including evenings, weekends, and holidays as required by restaurant operations.
• Culinary degree or formal training in professional cooking is preferred; equivalent hands-on experience will be considered.