Sous Chef – Hotel Kitchen

About the role

We are seeking a Sous Chef to lead daily kitchen operations at our new Morgans Originals hotel in Egypt. Reporting to the Executive Chef, you will ensure high‑quality food preparation, maintain standards, and support menu development in a vibrant hospitality environment.

Key responsibilities

• Supervise daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.
• Mentor and manage kitchen staff, fostering effective communication and teamwork.
• Assist with inventory management, ordering supplies, and maintaining stock levels.
• Prepare, cook, and present dishes according to menu specifications and recipes.
• Collaborate with the Executive Chef on menu and recipe development, testing new dishes.
• Schedule staff and ensure proper coverage for each shift.
• Ensure compliance with food safety, sanitation, and health regulations.
• Monitor quality control of all dishes and address any issues promptly.
• Support the Executive Chef with administrative tasks such as budgeting and associate evaluations.
• Perform additional duties as assigned to support departmental and property goals.

Required profile

• Demonstrates the company’s Heartist service culture – responsive, respectful and focused on delivering great experiences.
• Positive orientation with strong operational decision‑making abilities.
• Commitment to self‑development and effective team leadership.

Required skills

• Food safety and sanitation compliance.
• Inventory management.
• Budgeting and cost control.