Company Description Boniv Hospitality is a concept-driven hospitality company dedicated to creating places guests genuinely connect with and return to. The organization believes hospitality is about more than food and service, focusing on atmosphere, design, emotion, and authentic human connection. Boniv crafts thoughtfully designed concepts and delivers experience-led execution to create memorable destinations. Through operational excellence and a commitment to quality, Boniv aims to become part of guests’ everyday stories and special moments.
Role Description The Head Chef – Asian Cuisine (Sushi – Wagyu) is a full-time, on-site role based in New Cairo. This role oversees the full kitchen operation for Asian cuisine with a focus on sushi and premium wagyu dishes, including menu development, recipe standardization, and quality control. The Head Chef leads, trains, and schedules kitchen team members, ensuring consistent execution, food safety, and hygiene standards. Daily responsibilities include supervising food preparation and presentation, managing inventory and supplier relationships, controlling food costs, and collaborating with management on seasonal menus and special events. The role also involves maintaining a positive, inclusive kitchen culture and delivering an elevated culinary experience aligned with Boniv’s brand and guest expectations.
Qualifications
* Strong expertise in Asian cuisine, with advanced skills in sushi preparation, wagyu cooking techniques, and menu innovation.
* Proficiency in kitchen operations, including team leadership, staff training, workflow planning, and coordination during peak service.
* Solid knowledge of food safety, HACCP standards, hygiene protocols, and compliance with local health regulations.
* Experience in inventory management, supplier coordination, cost control, and maintaining high-quality ingredients.
* Ability to design and refine menus, standardize recipes, and ensure consistency in flavor, portioning, and presentation.
* Effective communication and interpersonal skills, with the ability to collaborate with front-of-house and management teams.
* Demonstrated ability to work in a fast-paced, high-pressure environment while maintaining professionalism and attention to detail.
* Prior experience as a Head Chef or Senior Sous Chef, preferably in upscale Asian or Japanese-focused restaurants.
* Culinary degree or professional culinary training is preferred; equivalent practical experience will be considered.
* Commitment to an inclusive, non-discriminatory work environment and the ability to lead a diverse team.
