Executive Chef
Sheraton Miramar Resort El GounaAdditional 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.
- Apply menu engineering and pricing strategies to support guest satisfaction and profitability.
- Ensure full compliance with HACCP, food safety, hygiene, sanitation, workplace safety and company standards.
- Build strong relationships with suppliers to ensure high-quality ingredients and products.
- Lead, coach, mentor and develop a large multicultural culinary team, fostering creativity, collaboration, accountability and continuous improvement.
- Work closely with Food & Beverage, Banqueting, Sales & Marketing and other departments on events, promotions, concepts and business opportunities.
- Engage with guests, gather feedback and proactively address expectations, special requests and concerns.
- Drive continuous improvement in culinary quality, restaurant experience, guest satisfaction and operational performance.
The Executive Chef will play a key role in strengthening the culinary positioning of Sheraton Miramar Resort and creating memorable dining experiences that reflect the quality and hospitality expected of an international resort in El Gouna.
Qualifications:
- Proven experience as an Executive Chef or senior culinary leader within an international upscale or luxury hotel or resort.
- Experience managing complex, multi-outlet culinary operations and large multicultural teams.
- Experience within a premium all-inclusive or high-end integrated resort dining environment is highly preferred, with a proven ability to maintain exceptional culinary standards, variety and presentation across high-volume operations.
- Strong international culinary background and exposure.
- Excellent knowledge of European cuisine, with particularly strong knowledge of Italian cuisine.
preferences.
- Strong understanding of the expectations of international and European resort guests.
- Proven ability to create innovative, varied and commercially successful menus and dining concepts.
- Strong leadership, coaching and team-development capabilities.
- Excellent understanding of food cost management, menu engineering, purchasing, inventory, budgeting, productivity and waste control.
- Strong knowledge of international food safety, hygiene, sanitation and HACCP standards.
- Strong organizational, analytical and problem-solving skills with attention to detail.
- Excellent communication and interpersonal skills and the ability to engage confidently with guests, associates, suppliers and senior leadership.
- Culinary degree or recognized professional culinary qualification is preferred.
- Fluent English is required. Additional languages, particularly German, are an advantage.
- International experience and the ability to work effectively in a multicultural resort environment are highly preferred.
Competitive compensation and benefits package, commensurate with experience and qualifications, in accordance with company policy.
This company is an equal opportunity employer.
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