Sous Chef- Hot& Buffet

Company Description

The Mövenpick Hotel Cairo-Media City is located in the vibrant 6th of October City, offering easy access to Cairo's attractions and just a short distance from Cairo International Airport. The hotel is in close proximity to iconic landmarks like the Great Pyramids of Giza and Sphinx, Dream Park, and a 27-hole golf course. The hotel's unique location alongside Media Production City studios provides guests with a blend of fantasy and tradition, creating a memorable experience.
 

Job Description

We are seeking a talented and experienced Sous Chef specializing in hot food and buffet operations to join our culinary team in 6th of October City, Egypt. As the Sous Chef- Hot& Buffet, you will play a crucial role in ensuring the highest quality of food preparation and presentation for our hot food stations and buffet offerings.

• Assist the Executive Chef in overseeing daily kitchen operations, focusing on hot food and buffet sections
• Develop and implement innovative menu items for hot food stations and buffets
• Ensure consistent food quality and presentation across all hot food and buffet offerings
• Manage and train kitchen staff in hot food preparation techniques and buffet service
• Maintain strict adherence to food safety and sanitation standards
• Collaborate with the culinary team to create seasonal menus and special event offerings
• Monitor and control food costs, inventory, and waste management
• Assist in scheduling and supervising kitchen staff to ensure efficient operations
• Participate in menu planning, recipe development, and food presentation enhancements
• Maintain kitchen equipment and ensure proper functioning of hot food and buffet stations

Qualifications

• Culinary degree or diploma from a recognized culinary institution
• Minimum 3-5 years of experience in a similar role, preferably in high-volume food service operations
• Proven expertise in hot food preparation and buffet management
• Strong knowledge of various cuisines and cooking techniques
• Excellent menu planning and development skills
• Proficiency in kitchen equipment operation and maintenance
• Demonstrated ability in inventory management and cost control
• Strong leadership and team management skills
• Excellent time management and multitasking abilities
• Effective communication skills in both verbal and written forms
• Current food safety certification (e.g., ServSafe)
• Up-to-date knowledge of food trends and industry best practices
• Ability to work in a fast-paced environment and adapt to changing priorities
• Proficiency in English; knowledge of Arabic is a plus