Executive Chef - Asian Cuisine 🍣

Company Description Boniv Hospitality creates hospitality concepts that people genuinely connect with, focusing on more than food and service alone. The company designs experiences where atmosphere, design, emotion, and human connection come together to form memorable destinations. By combining thoughtful concept creation with operational excellence, Boniv builds places guests return to and talk about. Boniv aims to make its venues part of people’s everyday stories, offering environments that feel both distinctive and welcoming. Role Description The Executive Chef – Asian Cuisine role is a full-time, on-site position based in New Cairo. This role is responsible for leading the kitchen operations for Asian cuisine, including menu development, recipe creation, and consistent execution of high-quality dishes. The Executive Chef oversees food preparation, presentation, and portioning, ensuring alignment with Boniv’s standards and concept vision. Day-to-day tasks include managing kitchen staff, scheduling, and training; supervising inventory, ordering, and cost control; and maintaining strict food safety, hygiene, and sanitation practices. The Executive Chef also collaborates with management and front-of-house teams to create cohesive guest experiences, introduces seasonal or special menus, and continuously improves kitchen workflows and culinary offerings. Qualifications Proven expertise in Asian cuisine (e.g., Japanese, Chinese, Thai, Korean, Southeast Asian), with strong skills in menu development, flavor profiling, and modern presentation. Extensive kitchen leadership experience, including team management, training, performance coaching, and fostering a respectful, inclusive work environment. Solid knowledge of food safety standards, hygiene regulations, and best practices in kitchen operations, including HACCP or equivalent certifications. Experience with inventory management, purchasing, vendor relations, and food cost control to maintain quality while achieving profitability targets. Ability to design and execute consistent, scalable kitchen processes for high-volume service while preserving quality and guest satisfaction. Strong collaboration and communication skills to work effectively with management, front-of-house teams, and concept developers. Background in premium or concept-driven hospitality environments, ideally in upscale restaurants, hotels, or multi-outlet operations. Culinary degree or formal culinary training in Asian cuisine is preferred; equivalent professional experience will be considered. Flexibility to work evenings, weekends, and holidays as required by restaurant operations. Proficiency in English; additional language skills are an advantage. Show more Show less