Sous Chef (Moroccan)

About the role

Swissotel Sharm El Sheikh, part of the All-Inclusive Collection resort, is looking for a Sous Chef (Moroccan) to assist the Executive Sous Chef in running all kitchen units. The position is full-time and covers food quality, cost, hygiene, presentation and staff coordination across the resort's kitchens.

Key responsibilities

• Assist the Executive Sous Chef in the full operation of all kitchen units and coordinate with all section chefs, instructing them as needed.
• Control the cost, quality, hygiene, taste and presentation of food produced or purchased, and customer satisfaction.
• Prepare purchase lists, place orders and check meat, fish and vegetables; control daily provision vouchers and slow-moving supplies.
• Check cooling systems and storage, enforce first-in-first-out use, plan production and control portions and waste.
• Prepare standard recipes to standardise portions, taste and quality, and keep food safety records up to date.
• Monitor staff hygiene, check storage at the start of each day, and warn staff about missing or problematic products.
• Organise weekly schedules, control monthly timecards and report inefficient staff to the Executive Sous Chef.
• Identify training needs, organise and deliver training on menu preparation, recipes and food costs (excluding food safety and ISO standards).
• Carry out quality management duties and other tasks assigned by managers.

Required profile

• At least a high school or equivalent diploma.
• Extensive practical and managerial experience in the department (at least 6 years).
• Intermediate English.
• Prior attendance at courses and seminars in the field.
• Basic computer literacy.

Required skills

• Excellent knowledge of products and cooking techniques and responsibility for business development.
• Advanced knowledge of other kitchen sections and processes.
• Knowledge of local or international cuisine.