Real Estate Sales Jobs - Red Sea Egypt

Key Responsibilities Culinary Leadership & Menu Development Design and continuously refine menus for all à la carte outlets, banqueting, room service, and special events, reflecting the boutique hotel's identity and guest profile Ensure consistency in taste, presentation, and portioning across all outlets Oversee daily operations of all kitchens, ensuring smooth service during peak hours across multiple outlets Implement and maintain HACCP, food safety, and hygiene standards in line with local regulations Manage kitchen equipment maintenance and coordinate with Engineering on repairs/upgrades Manage food cost budgets, monitor food cost percentage, and implement corrective actions Oversee inventory control, portion control, and waste reduction initiatives Prepare and control the kitchen department's operating budget Monitor guest feedback related to food quality and outlet experience; drive continuous improvement Collaborate with F&B Director and outlet managers to align culinary offerings with service standards Work closely with Purchasing, F&B Service, and Events teams to ensure seamless execution of banquets and special functions Requirements Education & Experience Culinary degree/diploma from a recognized culinary institute Minimum 15 years of progressive culinary experience, including at least 5–7 years as Executive Chef or Executive Sous Chef Experience in boutique hotels or multi-outlet à la carte restaurant environments strongly preferred Skills & Competencies Strong culinary creativity balanced with cost-conscious execution Proven experience managing multiple outlet concepts simultaneously Solid understanding of food cost control, budgeting, and P&L management Strong leadership and team-building skills Knowledge of international cuisine with ability to adapt to local/regional guest preferences HACCP certification and strong food safety knowledge