We are seeking an experienced and detail-oriented Chef de Cuisine - Buffet to lead our culinary operations in Giza, Egypt. In this role, you will oversee the preparation, presentation, and service of high-quality buffet cuisine while managing kitchen staff and maintaining the highest standards of food safety and excellence. You will be responsible for creating memorable dining experiences through innovative menu development and impeccable execution.

Oversee the preparation and presentation of buffet dishes, ensuring consistency, quality, and visual appeal across all service periods

Manage and supervise kitchen staff, including scheduling, training, and performance evaluation to maintain operational efficiency

Develop and plan diverse buffet menus that meet organizational standards and accommodate various dietary requirements and preferences

Implement and maintain strict food safety and hygiene protocols in compliance with local and international standards

Monitor food costs, manage inventory, and implement cost-control measures without compromising quality

Coordinate with service staff and management to ensure seamless buffet operations and guest satisfaction

Maintain a clean, organized, and efficient kitchen environment, adhering to all health and safety regulations

Train and mentor kitchen team members on culinary techniques, food handling, and professional standards

Collaborate with management to identify opportunities for menu innovation and operational improvements

Ensure proper storage, handling, and rotation of ingredients and prepared foods

Desired Candidate Profile

Minimum 5 years of professional culinary experience, with at least 3 years in buffet or high-volume food service operations

Proven expertise in buffet cuisine preparation, plating, and presentation techniques

Strong kitchen management and staff leadership experience

Comprehensive knowledge of food safety, sanitation, and hygiene standards

Proficiency in menu planning, recipe development, and culinary innovation

Excellent organizational and time management skills with the ability to work efficiently under pressure

Demonstrated cost control and inventory management capabilities

Strong communication and interpersonal skills for effective team collaboration

Ability to work flexible hours, including evenings and weekends as required

Knowledge of international cuisines and dietary requirements (preferred)

Experience in hotel or hospitality settings (preferred)

Certification in food safety and hygiene (preferred)