Company Description
The Mvenpick Hotel Cairo-Media City is located in the vibrant 6th of October City, offering easy access to Cairo's attractions and just a short distance from Cairo International Airport. The hotel is in close proximity to iconic landmarks like the Great Pyramids of Giza and Sphinx, Dream Park, and a 27-hole golf course. The hotel's unique location alongside Media Production City studios provides guests with a blend of fantasy and tradition, creating a memorable experience.
Job Description
Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
Assist in training within your department and to attend training sessions when requested in line with hotel requirements
Hygiene control Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
SOPs for all dishes are implemented with the aid of a Chef de Partie.
Training of Commis setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
Attend all relevant meetings
Be responsible for stocks and control of wastage, in according to company standards.
Assist in maintaining and improving upon budgeted food cost
Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
Always maintain a high standard of personal appearance and hygiene.
Maintain good working relationships with your own colleagues and all other departments.
Be aware of the action to be taken in the event of fire.
Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
Have a complete understanding of the hotel's employee handbook and comply with the regulations contained within.
Create and maintain an effective working relationship with colleagues and Managers.
Be responsible for the ordering of all fresh produce and dry goods for kitchen use.
Qualifications
Cooking Experience: The Sous Chef must have extensive cooking experience, and a good knowledge of various cooking techniques.
Leadership Skills: Must be able to manage and motivate a team.
Organizational Skills: Must be able to organize work and distribute tasks efficiently.
Attention to Detail: Must have a great attention to detail, ensuring that each dish is prepared to perfection.
Ability to Work Under Pressure: Must be able to work in a fast-paced environment and handle pressure.
Language Knowledge: Knowledge of additional foreign languages may be an added advantage, especially in tourist restaurants.
