Sous Chef - Chocolatier

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

We are seeking an experienced and innovative Sous Chef - Chocolatier to join our culinary team in Cairo, Egypt. In this role, you will oversee chocolate production operations, lead kitchen staff, and create exceptional chocolate-based desserts and confections. You will work closely with our Head Chef to maintain the highest standards of quality, creativity, and food safety while managing daily kitchen operations and mentoring junior pastry staff.

• Oversee all chocolate production processes, including tempering, molding, enrobing, and hand-crafting techniques to ensure consistent quality and presentation
• Develop and innovate new chocolate dessert recipes and seasonal offerings that align with organizational standards and customer preferences
• Supervise and mentor pastry and chocolate production staff, providing guidance on techniques, food safety protocols, and performance expectations
• Maintain strict adherence to food safety regulations, HACCP standards, and kitchen hygiene protocols across all chocolate production areas
• Manage inventory of chocolate, cocoa products, and specialty ingredients, optimizing costs while maintaining quality standards
• Organize and coordinate chocolate production schedules to meet daily service demands and special event requirements
• Conduct quality control inspections on all finished chocolate products, ensuring they meet organizational specifications for taste, appearance, and texture
• Collaborate with the culinary team to customize chocolate creations for special dietary requirements and client requests
• Train and evaluate staff performance, providing constructive feedback and identifying opportunities for skill development
• Maintain detailed records of recipes, production techniques, and cost analysis for continuous improvement

• Minimum 5 years of professional experience in chocolate production, pastry arts, or fine dining kitchen environments
• Advanced expertise in chocolate tempering, molding, enrobing, and artisanal chocolate techniques
• Proven experience in recipe development and culinary innovation with a strong portfolio of chocolate creations
• Demonstrated leadership experience supervising kitchen or pastry staff in fast-paced environments
• Strong knowledge of food safety standards, HACCP protocols, and kitchen sanitation practices
• Proficiency in inventory management, cost control, and kitchen organization
• Excellent attention to detail with a commitment to maintaining high-quality presentation and taste standards
• Strong communication and interpersonal skills with the ability to collaborate effectively with diverse teams
• Experience managing high-volume chocolate production while maintaining quality consistency
• Familiarity with specialty dietary requirements including vegan, gluten-free, and sugar-free chocolate options
• Knowledge of international chocolate sourcing, quality assessment, and specialty cocoa products
• Ability to work flexible hours, including evenings and weekends as required by service schedules
• Proficiency in kitchen management software and production planning tools is preferred

Our commitment to Diversity & Inclusion:

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