Sous Chef / Assistant Executive Chef
Accor · Luxor
Company Description
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.
Job Description
We are seeking an experienced and detail-oriented Sous Chef / Assistant Executive Chef to join our culinary team in Luxor, Egypt. In this pivotal leadership role, you will work alongside the Executive Chef to oversee kitchen operations, maintain exceptional food quality standards, and mentor a diverse culinary team. This position offers the opportunity to showcase your culinary expertise while contributing to an elevated dining experience in one of Egypt's most prestigious hospitality destinations.
- Oversee daily kitchen operations and ensure smooth workflow across all stations
- Assist the Executive Chef in menu planning, recipe development, and culinary innovation
- Supervise and mentor kitchen staff, providing guidance on food preparation techniques and professional standards
- Maintain strict adherence to food safety, sanitation, and hygiene protocols
- Monitor food quality, consistency, and presentation across all dishes
- Manage inventory, portion control, and food costs while minimizing waste
- Coordinate with other departments to ensure seamless service delivery
- Train and evaluate kitchen staff performance, fostering a collaborative and professional environment
- Prepare and execute complex dishes with precision and creativity
- Ensure compliance with all health and safety regulations
- Assist in scheduling and managing kitchen staff assignments
- Contribute to continuous improvement of kitchen processes and procedures
Qualifications
- Minimum 5 years of professional culinary experience in a high-volume kitchen environment
- Proven experience in a supervisory or leadership role within a kitchen setting
- Advanced proficiency in knife skills, food preparation, and cooking techniques
- Current food safety and hygiene certification
- Strong knowledge of international cuisines and culinary methods
- Demonstrated ability to manage inventory, costs, and kitchen resources effectively
- Excellent organizational and time management skills
- Proficiency in kitchen management systems and food service software
- Strong interpersonal and communication skills with the ability to lead and motivate teams
- Ability to work in a fast-paced environment while maintaining attention to detail
- Knowledge of Egyptian and Middle Eastern cuisine (preferred)
- Experience in luxury or fine dining establishments (preferred)
- Culinary training, apprenticeship, or formal culinary education (preferred)
- Proven track record of mentoring and developing culinary talent (preferred)
Additional Information
Must be able to work and reside onboard Mövenpick Royal Lotus throughout assigned cruise schedules.
Must be flexible to work shifts, weekends, public holidays, and extended hours according to operational requirements.
Experience in international hotel chains, luxury cruise ships, or high-volume buffet operations is highly desirable.
Ability to manage food production efficiently within the space and storage limitations of a cruise vessel.
Must ensure consistent food quality, presentation, and service throughout the cruise itinerary.
Strong awareness of food safety, HACCP requirements, temperature control, and proper food storage under onboard operating conditions.
Ability to coordinate effectively with the Executive Chef, Restaurant Manager, Purchasing, Stores, and Stewarding teams.
Commitment to Accor and Mövenpick brand standards, Heartist culture, guest satisfaction, and culinary excellence.
Must demonstrate effective leadership, teamwork, adaptability, and problem-solving skills in a multicultural working environment.
Commitment to sustainable culinary practices, including food waste reduction, responsible stock management, and efficient resource utilization.
Must comply with onboard safety procedures, emergency instructions, and all applicable company policies.
Willingness to support special events, themed dinners, and culinary experiences designed to enhance the guest journey aboard Royal Lotus.
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