Chef De Cuisine - Italian Cuisine

Job description

Company Description

Rixos & All-Inclusive Collection Egypt offers unmatched opportunities to join our sleek, modern feel and dedication to an authentic Italian culinary experience. Beyond valuing artisan quality, We look forward to what you can bring to our little slice of Italy!   

Join our motivated and vibrant Team and build your career with us.

Job Description

We are seeking a talented and innovative Chef De Cuisine-Italian Kitchen to lead our culinary team in Sharm El-Sheikh, Egypt. As the Chef De Cuisine, you will be responsible for overseeing all aspects of our Italian kitchen operations, creating exceptional dining experiences for our guests, and maintaining the highest standards of culinary excellence.

·  Design and implement creative, innovative menus that showcase local and international cuisines
·  Supervise and coordinate all kitchen activities, ensuring efficient and high-quality food production
·  Train, mentor, and lead kitchen staff to foster a collaborative and professional work environment
·  Ensure consistent quality and presentation of all dishes served
·  Manage inventory, food costs, and supply orders to optimize kitchen operations
·  Maintain strict adherence to food safety regulations and hygiene standards
·  Collaborate with other departments to enhance overall guest satisfaction
·  Stay updated on culinary trends and incorporate them into menu offerings
·  Participate in menu engineering and pricing strategies to maximize profitability
·  Represent the culinary team in interactions with guests and management

Qualifications

·  Proven experience as a Chef de Cuisine or in a similar senior culinary role
·  In-depth knowledge of culinary techniques, with a focus on Egyptian and Middle Eastern cuisines
·  Strong leadership and team management skills
·  Excellent communication abilities in both kitchen and guest-facing situations
·  Demonstrated ability to work efficiently under pressure while maintaining high standards
·  Proficiency in menu planning, food cost management, and inventory control
·  Thorough understanding of food safety regulations and hygiene standards
·  Creativity and innovation in developing new dishes and culinary concepts
·  Ability to adapt to a resort environment and the unique demands of {NAME}'s hospitality industry
·  Strong organizational and time management skills
·  Culinary degree or equivalent professional certification preferred
·  Fluency in English; knowledge of Arabic is a plus