Behind The Cup

Position: Head Chef – Hot Kitchen As the Head Chef , you will be responsible for overseeing the hot kitchen operations, ensuring consistency in food quality, menu innovation, and adherence to hygiene and safety standards. You will lead and inspire a team of kitchen professionals to deliver exceptional culinary experiences for our guests. Key Responsibilities Manage day-to-day operations of the hot kitchen. Develop and execute innovative menus aligned with one of our brand. Ensure consistency in taste, presentation, and portion control. Supervise and train kitchen staff, promoting a culture of excellence. Maintain compliance with food safety and hygiene regulations. Manage kitchen inventory, cost control, and minimize wastage. Collaborate with management on menu planning and seasonal promotions. Requirements Minimum 5–7 years of culinary experience with at least 2 years as a Head Chef / Sous Chef in a reputable restaurant or hotel. Strong background in hot kitchen operations (international & regional cuisines). Leadership and team management skills. Ability to work under pressure in a fast-paced environment. Excellent communication and organizational skills. Culinary degree/diploma is an advantage. Compensation & Benefits Competitive tax-free salary (USD 1,200 - USD 1500 / month). Accommodation and meals provided. Uniform and transportation as per company policy. Annual leave and benefits as per Egyptian Labour Law. One-month training in UAE before deployment to Egypt. Job Types: Full-time, Permanent Pay: From ₹100,000.00 per month Application Question(s): Are you comfortable willing to relocate to Egypt? Experience: Sous Chef: 5 years (Required)