Sous Chef- Hot& Buffet

Job description

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