Executive Chef

SUMMARY:
Unique dining destination dedicated to offering fresh, innovative cuisine opening in the vibrant resort town of El Gouna, Egypt is recruiting for an Executive Chef.

The Executive Chef will lead all kitchen operations, including menu development, team management, and maintaining the highest culinary standards. This role is essential in launching the restaurant and establishing its culinary identity.

We are looking for a creative, hands-on Executive Chef with experience in top-tier restaurants and a passion for sustainable cooking to create innovative menus and engage with guests. 
The aim is to offer a Mediterranean inspired menu elevated by fresh and locally grown ingredients. The menu concept will appeal to both well-travelled guests seeking unique experiences and local guests, offering a comfortable dining atmosphere.

This is an opportunity for the right candidate to be involved in pre-opening from start to finish.

POSITION INFO:
Duties:

Menu Development: Create a creative and diverse menu that emphasizes freshness and quality, utilizing ingredients sourced from our garden and local suppliers. Continuously innovate and adapt dishes to enhance the dining experience.
Kitchen Management: Oversee all kitchen operations, ensuring efficient workflow and high-quality food preparation. Implement and maintain kitchen policies and procedures, including developing standard operating procedures (SOPs) to ensure a productive environment. Foster a positive and collaborative atmosphere among kitchen staff.
Food Safety and Standards: Ensure compliance with all health and safety regulations, conducting regular training for kitchen staff on safe food handling practices. Perform routine inspections of kitchen equipment and food storage areas to maintain hygiene standards. Develop and implement a comprehensive food safety plan, including regular audits and staff training to uphold the highest standards.
Cost Control: Monitor food costs and inventory, working to minimize waste while maximizing quality. Select and establish strong relationships with local suppliers to ensure quality and reliability. Pivot and adjust sourcing strategies based on seasonal availability and market trends to optimize cost efficiency.
Staff Development: Train and mentor kitchen staff in culinary techniques and best practices. Conduct regular performance evaluations and provide constructive feedback. Create opportunities for professional development, encouraging staff to pursue further culinary education and skills training.
Quality Assurance: Establish and uphold high standards for food presentation and flavour, ensuring every dish meets the restaurant’s quality expectations. Conduct regular taste tests and kitchen walkthroughs to maintain consistency and excellence in all food offerings.

Requirements:

Grade 12 & a formal Qualification
Dynamic, and passionate about sustainability – a love and interest in seed to plate cooking, plant-based menus
Able to present refined menus that embody the food philosophy
Staff management skills
Able to handle kitchen administration, menu costing, menu planning & budgets
Creative & hands on and able to develop seasonal menus that cater to local tastes.
Candidates must have the necessary travel documentation ready for relocation purposes