About this role
We are seeking an experienced and passionate Executive Sous Chef to join our culinary team in El Gouna, Egypt. As the Executive Sous Chef, you will be the backbone of our kitchen operations, ensuring exceptional quality, consistency, and innovation in every dish we serve. You will work closely with our Chef de Cuisine to maintain our commitment to culinary excellence while leading, inspiring, and developing our kitchen team. This is an ideal opportunity for a culinary professional who thrives in a dynamic, fast-paced environment and is dedicated to creating memorable dining experiences for our guests.
Oversee all kitchen operations and maintain the highest standards of food quality, presentation, and taste in accordance with our culinary vision and organizational standardsSupervise, mentor, and motivate the kitchen team, fostering a collaborative and inclusive work environment that encourages professional growth and culinary excellenceAssume full responsibility for kitchen management in the absence of the Chef de Cuisine, making decisive decisions to ensure seamless operations and service continuityDevelop and implement standardized recipes and technical documentation, ensuring consistency and precision across all dishes while maintaining our culinary identityManage inventory, food storage, and supply ordering while maintaining strict cost controls, minimizing waste, and optimizing resource allocationEnforce and monitor compliance with all food safety, hygiene, and sanitation standards, ensuring proper equipment use, maintenance, and adherence to HACCP principlesIdentify emerging culinary talents within the team and provide coaching, mentorship, and development opportunities to help them advance their careers and skill setsAnalyze kitchen workflows and implement process improvements to enhance efficiency, productivity, and operational performanceCoordinate with front-of-house staff to ensure customer satisfaction, address service-related concerns, and maintain transparent communication across departmentsManage kitchen scheduling, resource allocation, and budget planning to support organizational goals and operational objectivesStay current with culinary trends, innovations, and emerging techniques while respecting our established culinary traditions and valuesLead by example, demonstrating resilience, flexibility, and a commitment to continuous improvement in all kitchen operations **Required Experience:**
Proven experience as an Executive Sous Chef, Sous Chef, or similar senior culinary leadership position in a high-volume food service environmentDemonstrated expertise in all kitchen stations and culinary operations with the ability to execute recipes with precision and creativityExtensive experience managing kitchen teams and developing staff in a fast-paced, demanding environmentExperience adapting to changing menus, seasonal ingredients, and evolving customer preferences**Required Skills:**
Strong leadership and team management skills with the ability to motivate, inspire, and develop kitchen staffExceptional organizational and time management abilities with the capacity to manage multiple priorities under pressureAdvanced knowledge of food safety, sanitation standards, and HACCP principlesProficiency in inventory management, cost analysis, and budget planningExcellent communication and interpersonal skills with a collaborative and inclusive approachStrong analytical and problem-solving abilities with a detail-oriented mindsetAbility to analyze kitchen workflows and implement process improvementsConflict resolution and staff coaching capabilitiesVendor relationship management and negotiation skills**Required Education and Certifications:**
Culinary degree or professional culinary training and certification from a recognized culinary institutionFood safety and sanitation certification (HACCP or equivalent)**Domain Expertise:**
Comprehensive knowledge of multiple cuisines and advanced culinary techniquesExpertise in quality assurance protocols and food safety complianceUnderstanding of kitchen management systems and operational best practicesKnowledge of culinary innovation and emerging food trends**Preferred Attributes:**
Natural authority combined with empathy, creating a supportive and transparent work environmentPassion for culinary excellence, innovation, and continuous improvementResilience and flexibility in adapting to changing circumstances and organizational needsVisionary approach to kitchen management and team developmentExperience in hospitality or resort environments