Sous Chef – Kitchen Operations Leader

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality culinary experiences for guests while overseeing daily kitchen operations at our downtown Cairo location. This hands‑on leader balances food preparation, staff supervision, and budget management to ensure consistent excellence.

Key responsibilities

• Manage kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs, communicate requirements to kitchen staff, and adjust output as needed.
• Prepare and cook a wide range of dishes, including special guest menus and event catering.
• Develop new menu items, design food presentations, and create decorative displays.
• Oversee purchasing, receiving, and storage to maintain inventory accuracy and food safety.
• Ensure sanitation, food‑handling, and temperature standards are consistently met.
• Maintain and troubleshoot kitchen equipment, reporting any malfunctions.
• Supervise and mentor cooks and kitchen workers, fostering teamwork and productivity.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Proven ability to lead kitchen staff, manage shift schedules, and uphold quality standards.
• Strong understanding of budgeting, cost control, and inventory management.

Required skills

• Food preparation and cooking techniques
• Menu development and recipe creation
• Food safety and sanitation compliance
• Inventory and purchasing management
• Operation of commercial kitchen equipment