Sous Chef - Hot

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

We're looking for a talented and passionate Sous Chef - Hot Kitchen to join our culinary team in 6th of October City, Egypt. In this dynamic role, you will manage hot kitchen operations, ensuring exceptional food quality, consistency, and adherence to food safety standards. Working collaboratively with the Executive Chef and kitchen staff, you'll help deliver outstanding culinary experiences while maintaining an organized, efficient, and professional kitchen environment. This is an excellent opportunity to showcase your culinary expertise, leadership potential, and commitment to excellence in a fast-paced, innovative kitchen setting.

• Oversee and manage hot kitchen stations, including sauces, proteins, and plated dishes, ensuring consistent execution of recipes and presentation standards
• Supervise and support hot kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations
• Prepare and execute hot dishes with precision, demonstrating advanced culinary techniques and creativity in menu execution
• Monitor food quality, portion control, and plating consistency across all hot kitchen operations
• Organize and coordinate mise en place procedures to ensure smooth and efficient service operations during peak hours
• Maintain detailed inventory records and assist with food costing for hot kitchen stations
• Ensure strict compliance with food safety regulations, HACCP protocols, and organizational health and sanitation standards
• Collaborate with the Executive Chef to support menu development and customize dishes based on ingredient availability
• Train and mentor kitchen staff on proper equipment usage, food handling procedures, and safety protocols
• Conduct regular quality control checks and provide constructive feedback to kitchen team members
• Manage kitchen equipment maintenance coordination and ensure optimal functionality
• Analyze kitchen workflows to identify opportunities for efficiency improvements while maintaining quality standards
• Work effectively under pressure during service, demonstrating resilience and decisive problem-solving abilities

• Minimum 3 years of professional experience in hot kitchen operations within a high-volume culinary environment
• Proficiency in French culinary techniques and classical cooking methods
• Comprehensive knowledge of international cuisines and contemporary cooking trends
• Strong expertise in food safety, sanitation standards, and HACCP principles
• Proficiency with commercial kitchen equipment and cooking technologies
• Excellent organizational and time management skills with the ability to multitask in a fast-paced environment
• Strong interpersonal and communication skills with the ability to mentor and support team members
• Detail-oriented mindset with a commitment to consistency and quality excellence
• Demonstrated ability to work effectively under pressure during service
• Knowledge of food costing and inventory management
• Physical ability to stand for extended periods and work comfortably in a hot kitchen environment
• Problem-solving abilities and resilience in challenging situations
• Current Food Safety Certification or willingness to obtain certification
• HACCP Certification (preferred)
• Fluency in English; Arabic language skills are a plus

Previous experience in the hospitality industry.

Egyptian nationality is accepted.

V. Good in English, additional languages are a plus.