|Vacancy Title:||Head chef for exciting new casual dining Japanese concept in hip boutique hotel - Cairo - Egypt|
|Our client is a renown hospitality operator within the region with a growing portfolio of successful hip restaurants, bars, boutique hotels. The latest project is located within a boutique fashionable hotel, the seating area will be approx 100 sqm, the auxiliary kitchen is currently located on the floor below with prep kitchen and fridges. The operation has recently been refurbished to a high standard in a very fashionable part of Cairo.|
The head chef will be responsible for the opening and menu development of the operation, assist in the design of the kitchen and ensure it is fully compliant. You will play an integral part in the success, the day to day running and potential future expansion of the operation.
The menu concept will be on a smaller menu scale due to the availability of certain ingredients in Cairo, but will mainly focus on ramens, robatas, bao buns and gyoza and dumplings. Sushis will not feature strongly on the menu, there will also be a take out/delivery aspect to this operation.
Full kitchen management and financial responsibility.
Menu creation, tasting and development.
Achieving the budgeted food GP through careful menu planning and weekly analysis.
Recruitment, Team Training ,Mentoring & Development, Tastings & Briefings & Appraisals.
Stock Control: Supplier Liaison, Ordering, Invoices, Stock Counting, Wastage Control.
Due Diligence: HACCP / COSSH files & procedures, Hygiene, H&S Records & Cleaning Rosters.
Preparing for and attending weekly Management meetings.
Creative approach to menu planning.
This represents an excellent opportunity for a Head Chef with a strong background in Modern Japanese cuisine both at a high end dining level and in renown Modern Japanese casual dining environments with a strong ability to implement structure and standards.
Open minded, personable, adaptable and flexibility are key qualities for this role. (International experience also an advantage)
Up to date on current culinary trends, menu planning.
Experience in Modern Japanese cuisine and opening experience within a comparable concept.
Ability to Motivate & Train team members effectively, ‘hands on’ management style.
Strong Leadership, Communication, Organisation & Technical and cost control skills.
Excellent attention to detail and a committed, motivated, flexible working approach.
Stable work history and checkable references will be required for this role
|Salary & Benefits:|
|£3 - 4 k net sterling per month ( monthly paid) plus accommodation ( onsite in the hotel) Equivalent to UK gross salary of £50 - £70 k per annum. The contract is permanent full time and renewable on a yearly basis.|
|Flights and accommodation to be provided.|