Culinary Director Executive Chef

Job description / Role

Company description

Accor Hotels & Resorts
Naama Bay Promenade Beach Resort (managed by Accor)

Strategically located in the heart of Sharm El-Sheikh, this upscale hotel features 520 elegantly appointed rooms, offering uninterrupted, direct views of the Red Sea coastline. With its prime beachfront setting, the property combines luxury, comfort, and exceptional access to the area's vibrant attractions and natural beauty.

Job description

The director of culinary is responsible for overseeing all aspects of the kitchen and food & beverage to ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.

The director of culinary may also be involved in developing new menu items or specials, as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests.

Key roles & responsibilities

• Ensure consistency and highest quality in food taste, presentation, and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Be responsible for ensuring smooth and effective communication among employees.
• Ensure that all kitchens follow the company's grooming standards.
• Maintain and improve the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
• Monitor and maintain stock levels required for all services.
• Ensure that good kitchen practices are maintained by example and by instruction.
• Develop extensive knowledge of all resort facilities and services and surrounding areas.
• Create, maintain, and enhance effective working relationships.
• Provide training for all employees on all aspects of the departmental operating procedures.
• Ensure that purchasing, receiving, and all storage are efficiently handled and that the goods purchased conform to the hotel's specification.
• Follow HACCP guidelines and ensure that employees comply with HACCP guidelines.
• Lead by example, adopting a positive attitude to keep the team at its highest level.
• Manage service department and ensure quality and standards are aligned.

Qualifications

• Minimum of five (5) years of experience as an executive chef or culinary director in a luxury hotel environment is required.
• At least ten (10) years of progressive culinary experience in a hotel, resort, or closely related hospitality setting.
• Culinary degree from an accredited institution is required; additional certifications (e.g., ServSafe, HACCP) are a plus.
• Strong working knowledge of food and beverage preparation techniques, health department regulations, sanitation standards, and alcohol service laws is essential.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.