كبير الطهاة

Company Description Five Brothers Hospitality is a growing hospitality group committed to delivering high-quality dining experiences and exceptional guest service. The company focuses on thoughtfully curated concepts that combine strong culinary standards with warm, attentive hospitality. Five Brothers Hospitality values collaboration, professionalism, and continuous improvement across its teams and venues. As part of a dynamic organization, team members have the opportunity to influence menu development, guest experience, and operational excellence. The company encourages innovation in the kitchen while maintaining consistent quality and food safety standards.
Role Description The Executive Chef is a full-time, on-site role based in Cairo, Egypt, responsible for overseeing all culinary operations for Five Brothers Hospitality. Day-to-day tasks include planning and designing menus, leading food preparation, supervising kitchen staff, and ensuring consistent quality, presentation, and portion control. The Executive Chef manages inventory, ordering, and cost control, while maintaining strict standards for hygiene, food safety, and compliance with local regulations. This role also involves training and mentoring kitchen team members, coordinating with front-of-house leadership, and implementing efficient workflows to support smooth service. The Executive Chef collaborates with management to develop seasonal offerings, special events menus, and initiatives that enhance the overall guest experience and support business goals.
Qualifications

• Strong culinary expertise with demonstrated experience in menu planning, food preparation, and kitchen leadership in a restaurant or hospitality environment.
• Proficiency in kitchen operations management, including inventory control, cost management, and scheduling.
• Thorough knowledge of food safety, sanitation standards, and regulatory compliance, with a commitment to maintaining a safe and clean kitchen.
• Proven ability to train, supervise, and motivate diverse kitchen teams, fostering collaboration and accountability.
• Excellent organizational, time management, and problem-solving skills, especially in high-volume or high-pressure service periods.
• Effective communication and interpersonal skills for coordinating with management, front-of-house teams, and suppliers.
• Creativity in developing dishes, seasonal menus, and special event offerings that align with the brand and guest expectations.
• Relevant culinary education or professional training is preferred; prior experience as an Executive Chef or Senior Sous Chef is highly beneficial.
• Ability to work on-site in Cairo, Egypt, with flexibility for weekends, holidays, and extended hours as required by operations.