Novotel Cairo Airport hotel is a 4-star hotel located just 5 minutes from the airport and 22 KM from downtown Cairo. The hotel offers a beautiful balance of convenience and comfort with modern soundproofed rooms, a courtyard, pool, and all-day dining options.

Novotel Cairo Airport is seeking a talented and experienced Executive Sous Chef to join our culinary team. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality, managing kitchen operations, and inspiring our culinary staff to deliver exceptional dining experiences for our guests.

• Collaborate with the Executive Chef to develop innovative menus and culinary concepts
• Oversee daily kitchen operations, ensuring efficient workflow and high-quality food production
• Maintain food cost effectiveness and profitability across all areas
• Implement and enforce HACCP procedures, ensuring clear records are kept at all times
• Train, mentor, and supervise kitchen staff to maintain culinary excellence
• Distribute work schedules and delegate tasks to meet deadlines set by Senior Management
• Ensure the highest standards in food preparation, presentation, and delivery
• Conduct regular quality checks on food products and equipment
• Liaise with outlet Managers to facilitate seamless service delivery
• Continuously evaluate and improve kitchen systems and processes
• Assist in managing inventory, ordering supplies, and controlling food waste
• Participate in menu planning, food presentation, and portion control
• Ensure compliance with all health, safety, and sanitation regulations

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field
• Additional certification(s) from a reputable Culinary school is highly desirable
• Minimum of 7-9 years of relevant culinary experience, with at least 1-2 years in a similar executive role
• Extensive knowledge of various cuisines and culinary techniques
• Strong proficiency in English (reading, writing, and speaking)
• Ability to speak Arabic or other languages is a plus
• Demonstrated leadership and team management skills
• Excellent interpersonal and communication abilities
• Strong organizational and time management skills
• Proficiency in menu planning, food cost control, and inventory management
• In-depth knowledge of food safety regulations and HACCP procedures
• Ability to work effectively in a fast-paced, high-pressure environment
• Creative problem-solving skills and attention to detail
• Flexibility to work varying shifts, including weekends and holidays
• Computer literacy, including proficiency in kitchen management software
• Passion for culinary excellence and commitment to guest satisfaction