Sous Chef - Hot Kitchen

About the role

A hotel belonging to the Accor network, which includes more than 45 brands, 5,500 hotels and 10,000 restaurants, is looking for a Sous Chef - Hot Kitchen to join its culinary team in 6th of October City, Egypt. You will manage hot kitchen operations, working with the Executive Chef and kitchen staff to deliver consistent food quality, strong presentation and adherence to food safety standards.

Key responsibilities

• Oversee hot kitchen stations (sauces, proteins, plated dishes) and ensure consistent recipe execution and presentation
• Supervise and support kitchen staff, giving guidance on techniques, food safety and performance expectations
• Prepare and execute hot dishes with precision and creativity
• Monitor food quality, portion control and plating consistency
• Organize mise en place and coordinate it for smooth service during peak hours
• Maintain inventory records and assist with food costing for hot kitchen stations
• Ensure compliance with food safety regulations, HACCP protocols and health and sanitation standards
• Support menu development with the Executive Chef and customize dishes according to ingredient availability
• Train and mentor staff on equipment use, food handling and safety, and run quality control checks
• Coordinate kitchen equipment maintenance and analyze workflows for efficiency improvements

Required profile

• At least 3 years of professional experience in hot kitchen operations in a high-volume environment
• Previous hospitality experience
• Fluency in English; Arabic is a plus
• Egyptian nationality is accepted
• Willingness to obtain a current Food Safety certification; HACCP certification preferred

Required skills

• French culinary techniques and classical cooking methods
• Food safety, HACCP and food costing knowledge
• Commercial kitchen equipment and cooking technologies
• Ability to work under pressure and stand for long periods in a hot kitchen