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Job Category Food and Beverage & Culinary
Location Sheraton Miramar Resort El Gouna, Red Sea, El Gouna, Egypt, Egypt VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, Orascom Hotels & Development. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
JOB SUMMARY
We are seeking a highly skilled and creative Executive Chef to lead our culinary team and elevate our resort's dining offerings to new heights. As the Executive Chef, you will be accountable for the overall success of our daily kitchen operations. Showcase your culinary talents by personally performing tasks while leading and managing our dedicated staff. Your expertise will be essential in maximizing guest and employee satisfaction while driving financial performance in all food-related areas.
In this role, you will oversee all kitchen areas, ensuring the consistent delivery of high-quality, delectable dishes. Your keen eye for detail and commitment to sanitation and food standards will set the bar for excellence. Furthermore, you will play a pivotal role in guiding and developing our culinary team, including direct reports, to nurture their skills and foster a motivated work environment.
You will have the opportunity to manage a variety of food preparation areas, including banquets, room service, restaurants, the bar/lounge, and our employee cafeteria. Additionally, you will be responsible for efficiently handling support areas like the dish room and purchasing.
Key Responsibilities:
Culinary Leadership:
- Develop and implement a culinary vision aligned with the resort's brand and guest expectations.
- Demonstrate hands-on leadership with a strong accent on visible management in the front area.
- Ensure overall smooth and economical running of entire kitchens with responsibility for food inventory, cost control, and quality of product.
- Create and execute menus that showcase a fusion of international flavors, seasonal ingredients, and culinary trends.
- Inspire and mentor a team of talented chefs and culinary staff to deliver outstanding results.
- Foster a culture of creativity, collaboration, and continuous improvement within the culinary team.
Operational Excellence:
- Oversee all aspects of kitchen operations, ensuring efficient workflows and adherence to quality standards including menu planning, kitchen organization, and administration.
- Manage food production, inventory control, and cost management to achieve financial objectives.
- Maintain impeccable standards of cleanliness, hygiene, and safety throughout the kitchen and food preparation areas.
- Collaborate with other departments to ensure seamless coordination of food service operations for events, banquets, and special occasions.
Guest Experience:
- Consistently deliver exceptional dining experiences that exceed guest expectations.
- Interact with guests, solicit feedback, and proactively address any concerns or special requests.
- Strive to create unique and memorable culinary moments that showcase our resort's dedication to exceptional hospitality.
Vendor Management and Menu Development:
- Build and maintain strong relationships with suppliers and vendors to ensure the highest quality of ingredients and products.
- Stay updated on culinary trends and emerging techniques to inspire menu development and innovation.
- Collaborate with the Food and Beverage Manager to develop pricing strategies and menu engineering for profitability and guest satisfaction.
Qualifications:
- Proven experience as an Executive Chef or in a similar leadership role within a resort or high-end establishment.
- Culinary degree or equivalent certification from a recognized culinary institute.
- Extensive knowledge of international cuisines, culinary techniques, and current industry trends.
- Strong leadership and team management skills, with the ability to motivate and develop culinary professionals.
- Excellent organizational and time management abilities, with a keen eye for detail.
- Exceptional creativity and ability to translate culinary concepts into captivating menu offerings.
- Proficient in managing food costs, inventory, and budgeting to achieve financial goals.
- Up-to-date knowledge of food safety and sanitation regulations.
- Outstanding communication and interpersonal skills to collaborate effectively with team members, suppliers, and guests.
This company is an equal opportunity employer.
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