About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Seaside glamour on the Egyptian riviera; with Egyptian underpinnings and a sleek waterfront setting, our resort-style Hotel embodies modern Alexandria and its unique cosmopolitan flare. On one side, the Mediterranean Sea glistens in the sun; on the other, a dynamic metropolis buzzes with life. This stunning resort-style hotel opened in June 2007 and has a combination of classic hotel design and modern and contemporary beach suites and villas. Our hotel is connected to a shopping mall, it has 154 rooms including 31 Suites, 30 Beach Suites and 6 Villas with private pools, a private beach, a sea water infinity beach pool and a heated indoor pool, Spa and Fitness Center, and 10 food and beverage venues including an open-air 350 seat beach restaurant.

Executive Sous Chef

Four Seasons Alexandria is looking for an Executive Sous Chef where in this position its incumbent is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef and will provide support at the kitchen when the Executive Chef is away. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels. 

What will you do:

1.Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.  

2.Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle) 

3.Oversee day-to-day production and operations in the kitchen, which includes the planning and directing of all food preparation.  

4.Conducts, coordinates and supervises inventories 

5.Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan  

6.Participates in the development of food products and menus as needed for menu presentations 

7.Must be aware of content in catering manuals; conducts updates when necessary 

8.Executes countermeasures in the production in case of customer complaints  

9.Supports training of kitchen helpers Quality  

10.Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to 

11.Maintains and monitors quality, conducts quality control checks according to HACCP regulations  

12.Conducts quality checks of goods received 

13.Monitors and ensures compliance with recipe specifications Leadership  

14.Ensure that the area of responsibility is properly organized, staff directed  

15.Create daily schedule to ensure proper staffing requirements are met  

16.Guide, motivate and develop the subordinate employees within the Human Resources Policy 

What will you bring:

1.Minimum 5 years in banquet experience 

2.Minimum 5 years management experience in food and beverage operation 

3.High Volume, restaurant experience; 

4.A stable work history, no more than two employers in the previous six years  

5.Strong  communication, documentation and organizational skills   

6.Ability to maintain high levels of food cost and hygiene  

7.Knowledge of food and hygiene  (HACCP) is required  

8.Ability to lead and mentor a team  

9.Must be able to demonstrate strong leadership skills  

10.Professional appearance demeanor and conduct  

11.Good knowledge of Microsoft Office and Windows-based computer applications.  

What we offer: 

•    Competitive Salary, wages, and a comprehensive benefits package

•    Excellent Training and Development opportunities

•    Complimentary Dry Cleaning for Employee Uniforms

•    Complimentary Employee Meals