Executive Sous Chef – Mediterranean Cuisine

About the role

The Executive Sous Chef, Mediterranean will lead culinary operations across multiple outlets at the Cairo Marriott Hotel. Reporting to the Executive Chef, you will ensure high‑quality Mediterranean and Western dishes while driving guest and employee satisfaction.

Key responsibilities

• Oversee daily kitchen activities for 2‑3 restaurants, banquets, room service, bar/lounge and employee cafeteria.
• Manage food preparation areas, dish room and purchasing functions to maintain consistency and cost control.
• Guide, develop and evaluate kitchen staff, setting performance standards and providing hands‑on coaching.
• Ensure compliance with sanitation, food safety and hotel policies.
• Develop and monitor budgets, purchasing guidelines and inventory controls.
• Introduce new cooking techniques and equipment to improve product quality.

Required profile

• High school diploma/GED with 6 years of culinary experience, or a 2‑year culinary degree with 4 years of experience.
• Proven experience overseeing Western and Mediterranean cuisine outlets.
• Strong leadership, communication and problem‑solving abilities.
• Commitment to safety, hygiene and financial performance.

Required skills

• Expertise in Mediterranean and Western cooking techniques.
• Knowledge of kitchen sanitation standards and food safety regulations.
• Ability to manage purchasing, inventory and cost control.

What we offer

• Full‑time, on‑site position in a prestigious international hotel.
• Opportunities for professional growth within a leading hospitality brand.