JOB DETAILS

Executive sous chef buffet- hot

CompanyAccorHotel
LocationGiza
Work ModeOn Site
PostedAugust 9, 2026
About The Company
We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world. We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts. Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.
About the Role

Company Description

Movenpick Cairo Media City, Egypt

Job Description

We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.

  • Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards
  • Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations
  • Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols
  • Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization
  • Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences
  • Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery
  • Conduct regular quality control checks and implement corrective actions to maintain consistent food standards
  • Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction
  • Maintain detailed records of food costs, inventory, and kitchen operations
  • Foster a professional, organized, and safety-conscious kitchen environment

Qualifications

  • Minimum 5 years of professional kitchen experience in a high-volume hospitality setting
  • Minimum 2 years of experience in a sous chef or senior culinary supervisory role
  • Proven expertise in hot food preparation, cooking techniques, and buffet service management
  • Strong knowledge of food safety, sanitation standards, and HACCP certification
  • Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff
  • Excellent organizational and time management abilities in a fast-paced environment
  • Proficiency in kitchen equipment operation and maintenance
  • Strong attention to detail and commitment to quality control
  • Knowledge of inventory management and food cost control
  • Familiarity with kitchen management systems and POS systems (preferred)
  • Ability to work flexible hours, including evenings, weekends, and holidays as required
  • Excellent communication and interpersonal skills
  • Physical ability to stand for extended periods and work in a hot kitchen environment

Additional Information

Movenpick Cairo Media City

  • Job-Category: Culinary
  • Job Type: Temporary
  • Job Schedule: Full-Time
    • Key Skills
    Culinary leadershipBuffet operationsHot food preparationHACCP protocolsFood safetySanitation standardsInventory managementFood cost controlTeam trainingMenu planningQuality controlKitchen equipment maintenanceTime managementCommunication skillsPerformance management
    Categories
    HospitalityFood & BeverageManagement & Leadership
    Job Information
    📋Core Responsibilities
    The Executive Sous Chef will oversee all hot food preparation and buffet operations to ensure high quality, consistency, and food safety standards. They will also lead and train kitchen staff while managing inventory, food costs, and equipment maintenance to ensure operational efficiency.
    📋Job Type
    full time
    📊Experience Level
    5-10
    💼Company Size
    101272
    📊Visa Sponsorship
    No
    💼Language
    English
    🏢Working Hours
    40 hours
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