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Executive Chef

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Office Address
Confidential information
Phone
Confidential information
Contact Name
Hospitality jobs
 Vacancies
Email
ceo@bhfirstconsulting.com

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Executive Chef

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Additional Information: This hotel is owned and operated by an independent franchisee, Orascom Hotels & Development. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

 

Sheraton Miramar Resort, El Gouna is seeking an experienced and dynamic Executive Chef to lead the resort’s culinary operation and further elevate its dining experiences.
The Executive Chef is accountable for the overall success of the resort’s culinary operations, ensuring consistently high standards of food quality, presentation, guest satisfaction, hygiene, operational efficiency, and financial performance across all outlets.
The successful candidate will provide strategic and hands-on leadership across restaurants, banqueting, in-room dining, bars and lounges, associate dining, and all supporting kitchen operations. Working closely with the General Manager and Food & Beverage leadership, the Executive Chef will shape the resort’s culinary vision, develop menus and concepts, support promotions and business development initiatives, and continuously enhance the overall guest dining experience.
Key responsibilities include:
– Lead and manage the overall culinary operation across the resort.
– Develop and implement a culinary vision aligned with Sheraton and Marriott International brand standards and guest expectations.
– Maintain a visible, hands-on leadership presence and lead the culinary team by example.
– Develop high-quality, creative and commercially successful menus with a strong focus on European and Italian cuisine, complemented by Arabic, Middle Eastern, Egyptian and international offerings.
– Create varied and distinctive dining experiences suited to an international resort environment and a predominantly European guest profile.
– Deliver premium resort dining experiences across multiple outlets, maintaining quality, freshness, presentation and consistency even in high-volume periods.
– Drive menu innovation through seasonal ingredients, culinary trends, themed experiences and signature concepts.
– Oversee food production, kitchen organization, purchasing, receiving, inventory and operational workflows.
– Manage food cost, waste, productivity, purchasing and inventory to achieve financial objectives without compromising quality.

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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