Head Chef ( Turkish Nationality)

Application Deadline: 30 September 2025

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Egypt - Cairo

Reporting To: Executive Chef /Executive Sous Chef

Description\nSCOPE :

\n\nTo assist the Executive Sous Chef/Chef, in the supervision of kitchen production and to participate in the food production.  Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability.  All work is carried out in line with the hotel’s guidelines, the departmental business plan, and Kempinski Hotels, corporate guidelines and service concepts. \nTo assist the Executive Souschef/Chef and participate in production to ensure food operations provide the highest quality\nEnsures the highest food quality appropriate to the market by assisting the Executive Sous Chef/Chef in all areas of kitchen operations\nAdheres to PPH standards of food quality, preparation, recipes, and presentation\nEnsures proper staffing and adequate supplies for all stations\nSupervises the proper set-up of each item on menus and insures their readiness\nOversees the seasonings, portions, and appearance of food service in the operation\nStores unused food properly to minimise waste and maximise quality\nAssists in budgetary and payroll expense control as required\nWorks closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained\nAssures proper safety, hygiene, and sanitation practices are followed\nAssists Executive Sous Chef/Chef in checking and ordering fresh products and dry storage items required by kitchen \nEncourages increased communication between kitchen production and service staff\nEnsures readiness and makes priorities in case of last minute changes to reservations\nConfers closely and regularly with the Executive Sous Chef/Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required\nSupervises all food production staff, and the steward function\nUtilizes supervisory skills and motivation to maximize employee productivity and satisfaction\nHelps employees to achieve optimum quality while minimizing cost\nTo frequently verify that only fresh products are used in Food & Beverage outlets.\nTo keep Food & Beverage employees up to date with seasonally available products and new products on the market.\nTo frequently taste food & beverages in all outlets and be demanding and critical when it comes to quality and presentation standards.\nTo encourage the Sous Chefs to be creative and innovative upon introducing new food items and to ensure that the kitchen production line flow operate well.\nTo encourage creativity and input among the kitchen Outlet Teams.\nTo continuously seek ways to assist the outlets sous chefs to maximize their revenues and profits.\nTo monitor and analyze the activities and menus of competitive restaurants, bars, event venues and other hotel's banqueting departments.\nTo ensure that all Outlet kitchen Management Teams are fully aware of market needs and trends and that their products are innovative.\nTo ensure that all Departmental Operation Manuals are updated annually.(executive chef/ex.sous chef)\nTo ensure that all Food & Beverage forms and reports are filled out correctly and turned in on time.\nTo conduct weekly Food (and Beverage if needed) Meetings.\nTo ensure that all meetings are well planned, efficient and result oriented.\nTo ensure that deadlines on all assigned tasks and projects are set and responsibility has been assigned.\nTo ensure all deadlines are met.\nTo understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.\nTo report for duty punctually wearing smart attire according to hotel dress codes and name badge at all times.\nTo maintain a high standard of personal appearance and hygiene at all times.\nTo project at all times a positive and motivated attitude and exercise self control.\nTo provide a courteous and professional service at all times.\nTo maintain a good contact and working relationship with staff in the outlets and all other departments within the hotel.\nTo attend and contribute to all departmental hotel meetings and trainings as scheduled and requested.\nTo fully support the Departmental and Hotel Training Function.\nTo stay abreast of applicable liquor laws, hotel rules and restaurant limitations.\nTo respond to any changes in the Food & Beverage Department function as dictated by the hotel.\nTo accept flexible work schedule necessary for uninterrupted service to guests.\nTo have a complete understanding of the Personnel and Training Operations Manual, Policies & Procedures.\nTo select, recruit and train outlet sous chefs/chef de parties/chefs in accordance with the executive chef who are able to work within the decentralized Management Philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above. \nTo ensure that each sous chef, plans and implements effective training programs for their staff, together with the Training Coordinator.\nTo ensure that each outlet sous chef, maximizes productivity and morale and consistently maintains discipline following hotel Policies & Procedures and local legislation.\nTo assist in the building of an efficient team of employees through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.\nTo conduct yearly performance appraisal and give employees regular feedback on their job performance.\nTo ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.\nTo ensure that all employees provide a courteous and professional service at all times.\nTo ensure that all employees have a complete understanding of and adhere to the Hotel Employee Rules & Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.\nTo carry out any other reasonable duties and responsibilities as assigned.\nTo monitor purchasing practices to ensure maximum quality at lowest possible price.\nTo monitor and ensure highest levels of guest satisfaction by providing quality guest services and products within corporate standards.\nMonitors and helps staff to follow all applicable laws, especially in regards to food safety and sanitation\nTo ensure that all potential and real hazards are reported and reduced immediately. \nTo fully understand the hotel’s fire, emergency, and bomb threat procedures.\nTo ensure that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.\nTo ensure that employees work in a safe manner that does not harm or injure themselves or others.\nTo stimulate and encourage a general awareness of health and safety in tasks and activities carried out within the departments.\nTo ensure the safety of the people and property within the premises by applying hotel regulations and adhering to existing laws and regulations.\nTo anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.\n


Key Responsibilities\nSuggests changes to menus, to reflect local, seasonal and national trends\nMonitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status\nRecommends better preparation procedures to the Executive Sous Chef/Chef\nChecks the restaurant reservations regularly \nAttends meetings and training required by the Executive Chef/ex sous Chef\nMaintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Executive Chef/sous Chef\nContinuously seeks to endeavor the knowledge of own job function\nIs well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Current licensing relating to own department 
- Restaurant corporate marketing and promotional program’s
- Restaurant guests generating high business volume
- Union agreements \nMarketing knowledge\nAll technical job related skills\n


Skills, Knowledge and ExpertiseINDIVIDUAL CHARACTERISTICS : \nBuilding Organizational Commitment - Building Teamwork Information - Management - Problem Solving - Decision Making - Strategic Thinking\nAdaptability -Flexibility - Concern for Quality Results Oriented\nConflict Management Cross Cultural Sensitivity Relationship Building\nWritten and oral communication Skills\nListening Skills\nHands-on person - Creativity Integrity- Self development\nLanguage : English fluent, any other language \n additional benefit. Computer (To be able to work with Micros, Fidelio Sales & Catering, Word, Excel, PowerPoint and Outlook.\nOthers : \nSuggests changes to menus, to reflect local, seasonal and national trends Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status Recommends better preparation procedures to the Executive Sous Chef Checks the restaurant reservations regularly\n Attends meetings and training required by the Executive Chef/ex sous Chef Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Executive Chef/sous Chef Continuously seeks to endeavor the knowledge of own job functions well updated on, and possesses solid knowledge of the following:\n        - Hotel fire, bomb and emergency procedures
        - Hotel health and safety policies and procedures
        - Current licensing relating to own department 
        - Restaurant corporate marketing and promotional             program’s
        - Restaurant guests generating high business                       volume
        - Union agreements Marketing knowledge All                        technical job related skills