Swissôtel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests, with luxurious service nestled in nature. It features a wide range of accommodations, from rooms to suites with contemporary designs, including a unique adults-only area.
Set amid peaceful surroundings, the resort offers beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and spa services. Guests are welcome to relax and unwind in a quiet, elegant setting and enjoy a genuine experience of leisure, pleasure, and successful meetings.
Join our motivated and vibrant team and build your career with us.
Job description
Responsibilities
Assist the executive sous chef in the full operation of all kitchen units.
Be responsible for the cost, quality, hygiene, taste, and presentation of all food produced or purchased by the facility, as well as customer satisfaction.
Identify work methods and cooking standards, and ensure they are applied so that food is prepared to a high standard and personnel work efficiently.
Work in coordination with all section chefs and instruct them as needed.
Personally ensure that the presentation and quality of food prepared for breakfast, lunch, and dinner meet the standards.
Prepare the list of materials to be purchased, place orders in the system, and check purchased meat, fish, and vegetables.
Control daily provision vouchers and accelerate the circulation of slow-moving supplies.
Check food storage cooling systems and ensure food is used according to the first-in, first-out principle.
Plan food production in accordance with the stages identified by the executive culinary chef.
Monitor the status of raw foods and provisions, and how excess food is used. Prevent food spoilage, use excess food efficiently, and control food portions.
Prepare standard recipes for all foods produced to standardize portions, taste, and quality.
Continuously monitor personnel compliance with personal hygiene rules.
Ensure that records required for the food safety system are kept regularly.
Check all storage areas at the beginning of work, ensure they are orderly, send older products to production, and make sure remaining food is used.
Check the menu and inform and warn personnel about missing or problematic products to prevent the same situation from recurring.
Monitor personnel performance and report personnel who do not work efficiently to the executive sous chef.
Organize the personnel’s weekly schedule. Check monthly timecards and submit them to the executive culinary chef for approval.
Identify kitchen personnel training needs and ensure the necessary training is organized and delivered.
Train food production personnel on menu preparation, product recipes, and food costs, except for standard training such as the food safety system and ISO standards.
Carry out all responsibilities related to the quality management systems implemented at the facility.
Carry out all other duties assigned by managers and hotel management that are not specified in the job description.
Qualifications
Education: At least a high school diploma or equivalent.
Experience: Extensive practical and managerial experience related to processes in the respective department, with at least six years of experience.
Foreign language: At least intermediate-level English.
Courses and training: Prior attendance at courses and seminars in the related field.
Computer literacy: Basic computer applications.
Skills: Excellent command of all products and cooking techniques in the related field, with responsibility for business development. Advanced knowledge of other kitchen sections and processes. Knowledge of local or international cuisine.
