Sous Chef – Employee Cafeteria (Local)

About the role

The Employee Cafeteria Sous Chef supports the daily operations of the hotel’s staff dining facilities in Safaga, Egypt. You will help plan menus, control costs, and ensure high food quality while contributing to special events and promotions.

Key responsibilities

• Organise special events and food promotions for the employee cafeteria.
• Maintain comprehensive product knowledge and recommend operational adjustments.
• Ensure a hygienic kitchen environment and personal hygiene standards.
• Clean kitchen areas and equipment regularly.
• Collaborate with the Superior and Director of People Services on staff performance, staffing needs, and leave approvals.
• Assist in training needs analysis and implementation of training programs.
• Provide input for probation and performance appraisal discussions.
• Support budget preparation and management for the department.
• Apply occupational health & safety policies, log incidents, and promote a safe working environment.

Required profile

• 1‑2 years of experience in a similar kitchen role, preferably in an international luxury five‑star hotel.
• Good English communication skills.
• Excellent organisational and time‑management abilities.
• Professional appearance, strong work ethic, and positive attitude.

Required skills

• Microsoft Office proficiency.

What we offer

• Opportunity to work for a historic luxury hotel brand founded in 1897.
• Exposure to a high‑end hospitality environment with international standards.
• Career development within the Kempinski hotel network.