Executive Sous Chef - Egyptian Only

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​

Join us and become a Heartist®.

Executive Sous Chef 

The Role

• • To assist the Executive Chef in overseeing the kitchen and stewarding operations of the Hotel
• To interact with Food & Beverage, Sales & Marketing to ensure residents and guests receive high levels of service
• To be entrepreneurial and to think beyond the boundaries is expected and not requested
• To provide service that is sincere, warm and enthusiastic, ensuring the guests’ satisfaction
• To take the time to get to know the guests and to be committed to service excellence

Key Deliverables and Responsibilities

Planning & Organizing:

• Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Assist the Executive Chef with the preparation and conversion on departments promotions calendar
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• To assist the Executive Chef in coordinating with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance
• Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance

 

Operations:

• Train and develop the kitchen and stewarding team in the departmental operating standards
• Ensure all kitchen team members are aware of the hotel services available to guest and are skilled in up selling them as a preferred supplier
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
• Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions
• To lead daily departmental briefings and monthly employee meetings
• To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.
• To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources
• Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.
• Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results. kitchen equipment and ensure the team reports any defects to engineering immediately

 

Administration:

• To work closely with the Executive Chef and Finance department to produce monthly financial reports timely & accurately
• To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction
• To assist the Executive Chef in overseeing the implementation of a training plan for the department
• Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.
• Keep up to date and accurate HACCAP records and documentation
• Implement checks and controls for each and every food delivery for quality and proper storage
• Ensure all purchases are in line with the Hotels purchasing policy.

 

Your experience and skills include:

Service focused personality is essential and previous leadership experience required

Proven ability to build and maintain good relationships with all stakeholders

Communicate thoughts, actions and opportunities clearly with strong networking skills

Ability to lead by example, believe in a strong team culture and set the scene for high performance

Your team and working environment:

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note: Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.