Chef de Cuisine

About the role

The Chef de Cuisine will lead the restaurant kitchen in New Cairo, ensuring high‑quality food production, consistency, and guest satisfaction. This full‑time position combines hands‑on cooking with team leadership and operational management.

Key responsibilities

• Maintain culinary standards, food safety, and proper storage procedures.
• Supervise kitchen shifts, coordinate cooks and support staff, and step in to prepare dishes as needed.
• Develop and update daily and seasonal menus in collaboration with the team.
• Plan food quantities, manage plating requirements, and estimate daily production needs.
• Oversee purchasing, inventory control, and budgeting for the kitchen.
• Train and mentor kitchen staff to improve performance and uphold quality.
• Ensure compliance with all relevant laws, regulations, and internal policies.

Required profile

• High school diploma or GED with at least 4 years of culinary 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 a kitchen team, manage day‑to‑day operations, and maintain high standards of food quality.
• Strong communication skills and a focus on guest and employee satisfaction.

Required skills

• Culinary techniques and food preparation.
• Food safety and sanitation compliance.
• Menu development and recipe creation.
• Inventory management and purchasing.