We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team. Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu

Desired Candidate Profile

Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus Strong leadership and team management skills with experience leading large kitchen teams Comprehensive knowledge of HACCP food safety protocols and sanitation standards Proficiency in cost analysis, budget management, and P&L responsibility Excellent organizational and time management abilities with strong attention to detail Vendor negotiation and supplier relationship management experience Proficiency in kitchen equipment operation and maintenance Strong communication skills (written and verbal) in English Problem-solving abilities and decisiveness in high-pressure environments Analytical mindset with ability to interpret financial data and optimize operations

Experience:

Minimum 8-10 years of professional culinary experience in high-volume food service operations Proven track record of successfully leading and developing kitchen teams Experience managing kitchen budgets and controlling food costs Demonstrated success in menu development and culinary innovation Experience in international or luxury hospitality settings preferred

Education & Certifications:

Culinary degree or professional culinary certification from an accredited institution HACCP Food Safety Certification (required) ServSafe or equivalent food safety certification (preferred)

Personal Attributes:

Passionate about culinary excellence and continuous improvement Organized, resilient, and able to thrive in fast-paced environments Collaborative team player with natural authority and empathetic leadership style Innovative thinker with a visionary approach to culinary concepts Customer-focused mindset dedicated to delivering exceptional dining experiences Flexible and adaptable to diverse cuisines and operational requirements Transparent communicator who values open dialogue with team members and management