وظائف شيف (طباخ) في مصر

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>PREFERRED QUALIFICATION</h2><ul><li>Education: Technical, Trade, or Vocational School Degree.</li><li>Related Work Experience: At least 3 years of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>At least a primary school diploma.</li><li>At least 5 years of practical experience.</li><li>Prior attendance in trainings in the related field.</li><li>Has good command of and practical skills related to the products and cooking techniques in the related department.</li><li>Expected to use complex equipment and devices in the related field.</li><li>Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p> <p> </p> <p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i> </p></div></section>

KEY RESPONSIBILITIES<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATION<br>• A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and interpersonal skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.<br><br><br>#Egypt Jobs #Chef Egypt #Culinary Egypt #Egypt Hospitality #Work Abroad Egypt #Egyptian Chef #Hospitality Egypt #Now Hiring Egypt #Career Egypt #Egypt Careers #Egyptian Cuisine #Chef Jobs Egypt #Egypt Overseas Jobs #Hospitality Jobs Egypt #Egyptian Hospitality #Wazzifa Egypt #Egyptian Talent #Culinary Professionals Egypt #Chef Career Egypt #Egypt Job Opportunity

<p><h4>About Four Seasons:</h4> <p>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.</p> <p>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.</p> <h4>About the location:</h4> <p>New England charm in the heart of historic Boston. Located alongside the Victorian brownstone homes of the Back Bay neighbourhood, Four Seasons Hotel Boston is the ideal base for exploring “America’s Walking City,” with top attractions just steps away. Follow the Freedom Trail, shop the renowned boutiques of Newbury Street or simply relax in your newly renovated room overlooking the historic Public Garden, Beacon Hill and the gilded dome of the State House.</p> <h4>Join a diverse and talented team in Boston</h4> <p>We are seeking individuals who are warm, hospitable and start with the heart. The company's guiding principle is the Golden Rule – do unto others, as you would have them do unto you. Candidates will have an opportunity to be a part of a cohesive and dynamic team with opportunities to build a successful career. We empower our employees to be themselves and become masters of their craft. At Four Seasons, we ensure that your employee experience is just as rewarding as our guest experience.</p> <h4>About The Role</h4> <p>We are seeking a skilled and reliable professional to prepare breakfast, lunch, and dinner items according to guest orders while upholding all production requirements and quality standards. This role involves executing recipes with consistent quality, managing portion and presentation standards, and maintaining a clean and sanitary workstation. Responsibilities include setting up stations for service, preparing advance items within estimated needs, and properly operating and cleaning a variety of kitchen equipment such as fryers, broilers, steamers, mixers, and grills. The position also requires following proper food rotation and storage procedures.</p> <p><strong>Rate of pay:</strong> $32.96/hr</p> <h4>Preferred qualifications and skills</h4> <ul> <li>Intermediate culinary knowledge is expected for this position.</li> <li>Working knowledge is generally learned on-the-job.</li> <li>Ability to read, write, and speak English.</li> <li>Flexible schedule, ability to work morning, afternoon, or evening shifts, weekends, and holidays.</li> </ul> <h4>What to expect from your work experience</h4> <ul> <li>Free medical and dental insurance for you and your eligible dependents.</li> <li>Career growth opportunities both within Four Seasons Hotel Boston and worldwide with our company.</li> <li>Experience other Four Seasons Hotels and Resorts through the complimentary room nights program.</li> <li>Complimentary meals at our employee cafeteria.</li> <li>401k participation with company matching program.</li> <li>Complimentary life insurance.</li> <li>Vacation and paid sick time off.</li> <li>And much more!</li> </ul> <h4>Equal opportunity employer statement</h4> <p>Four Seasons is an equal opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.</p> <p>Under Massachusetts law, an employer may not require or demand, as a condition of employment, prospective employment or continued employment, that an individual submit to or take a lie detector or similar test. An employer who violates this law shall be subject to criminal penalties and civil liability.</p></p><p></p>

Company Description Farah Nile Cruise is a hospitality-focused cruise operator offering 51 Deluxe cabins and 4 Royal Suites, designed to provide guests with a refined and comfortable stay along the Nile. The cruise experience emphasizes personalized service and attention to detail, creating a welcoming and memorable atmosphere for travelers. Guests enjoy high-quality amenities, curated dining experiences, and scenic views, all delivered with a commitment to excellence. Team members are encouraged to contribute to a culture of professionalism, warmth, and genuine hospitality for every guest on board.<br>Role Description The Teppanyaki Chef is responsible for preparing and cooking teppanyaki-style dishes in front of guests, ensuring high-quality food presentation and taste. This full-time, on-site role is based in Cairo and involves setting up the teppanyaki station, managing ingredients, and maintaining cleanliness and food safety standards throughout each shift. The chef will interact directly with guests, providing an engaging cooking experience, explaining menu items, and accommodating dietary preferences when possible. Daily tasks include menu execution, portion control, coordination with the kitchen team, inventory checks for teppanyaki ingredients, and adherence to health and safety regulations. The role also requires collaborating with the restaurant and cruise staff to deliver consistent, timely service and support special events or themed dining experiences.<br>Qualifications<br> Professional experience as a Teppanyaki Chef or in similar live-cooking roles, with strong skills in grilling, stir-frying, and Japanese or Asian cuisine. Ability to perform cooking demonstrations in front of guests, with confident communication, showmanship, and a customer-focused approach. Knowledge of food safety, hygiene standards, and kitchen sanitation, with a commitment to maintaining a safe and clean work environment. Strong time management and organizational skills to handle multiple orders, coordinate with kitchen staff, and deliver dishes consistently and on schedule. Team-oriented mindset, with flexibility to work varied shifts, including evenings, weekends, and holidays, as required by cruise operations. Relevant culinary training or certification is preferred; experience in hotel, cruise, or upscale restaurant environments is an advantage. Basic proficiency in English is beneficial for guest interaction; additional language skills are a plus.

Swiza Chocolate & Confectionery | Alexandria<br>We're looking for a skilled and passionate Chocolatier Chef to join our specialized team in crafting and developing premium chocolate products.<br>About the Role:<br>As a Chocolatier Chef at Swiza, you will be at the heart of our production — creating exceptional chocolate experiences that reflect our brand's commitment to quality and innovation since 1991.<br>Key Responsibilities:<br>- Operate and oversee chocolate production lines and equipment- Manufacture and develop chocolate products and various fillings- Prepare and refine Ganache, Praline, and specialty fillings- Develop seasonal collections and innovate new flavors and products- Uphold food safety standards, quality control, and Good Manufacturing Practices (GMP)<br>Technical Skills Required:<br>- Hands-on experience in natural/artisan chocolate manufacturing- Strong understanding of dark, milk, and white chocolate properties- Knowledge of cocoa butter, cocoa mass, and milk powder varieties- Proficiency in melting, tempering, molding, casting, and cooling processes- Ability to efficiently operate production equipment and lines<br>Qualifications & Experience:<br>- Education: Bachelor's degree or relevant post-secondary diploma preferred- Experience: 5–7 years of proven experience in chocolate manufacturing and confectionery<br>Reporting Structure:<br>- Administratively reports to: Production Manager- Technically reports to: General Production Supervisor<br>If you have the expertise and passion for professional chocolate craftsmanship, we'd love to have you join the Swiza family.<br>To apply, please send your CV via Whats App only to: 01101920119Phone calls will not be accepted, Whats App messages only.---<br>سويزا للشيكولاتة والحلويات | الإسكندرية<br>مطلوب شيف شيكولاته<br>فرصة للانضمام إلى فريق متخصص في صناعة وتطوير الشيكولاتة الفاخرة.<br>المهام والمسؤوليات<br>- تشغيل ومتابعة خطوط ومعدات إنتاج الشيكولاتة الطبيعية.- تصنيع وتطوير منتجات الشيكولاتة والحشوات المختلفة.- إعداد وتطوير الجاناش (Ganache) والبرالين (Praline) والحشوات الخاصة.- تطوير المجموعات الموسمية وابتكار نكهات ومنتجات جديدة.- الالتزام بمعايير الجودة وسلامة الغذاء وممارسات التصنيع الجيد (GMP).<br>المهارات الفنية المطلوبة<br>- خبرة عملية في تصنيع الشيكولاتة الطبيعية.- فهم خصائص الشيكولاتة الداكنة والحليب والبيضاء.- معرفة أنواع زبدة الكاكاو والكتلة الكاكاوية والألبان البودرة.- إتقان عمليات التذويب والتمبرينج والتشكيل والصب والتبريد.- القدرة على التشغيل الفعّال للمعدات وخطوط الإنتاج.<br>المؤهلات والخبرات<br>- المؤهل: يفضل مؤهل عالٍ أو دبلوم فوق متوسط مناسب.- الخبرة: من 5 إلى 7 سنوات مع خبرة مثبتة في صناعة الشيكولاتة ومنتجاتها<br>.التبعية الوظيفية<br>يتبع إداريًا: مدير الإنتاجيتبع فنيًا: المشرف العام للإنتاجإذا كنت تمتلك الخبرة والشغف بصناعة الشيكولاتة الاحترافية فنحن نتطلع لانضمامك إلى فريق سويزا01101920119للتواصل وإرسال السيرة الذاتية عبر واتساب فقط على الرقم:<br>نعتذر عن عدم قبول المكالمات الهاتفية

???? We’re Hiring – Bakery Chef (Tripoli, Libya)<br>Our client at OUTSOURCY, a leading Fashion Retail & F&B group, is looking for an experienced Bakery Chef.<br>???? Full-time | Permanent???? One day off weekly???? Benefits: Accommodation, Round-trip Airfare, Medical Insurance, Transportation, Mobile Allowance & Overtime<br>???? Location: Tripoli, Libya | Relocation Opportunity<br>Requirements:<br>* Bachelor’s degree or relevant qualification in Culinary Arts or a related field* 5–10 years of experience as a Bakery Chef* Previous experience in hotels, restaurants, cafés, bakeries, or the hospitality industry* Strong knowledge of bread, pastries, desserts, and bakery production* Good communication and interpersonal skills* Knowledge of food safety and hygiene standards<br>Key Responsibilities:<br>* Prepare and produce high-quality bread, pastries, desserts, and baked goods* Oversee daily bakery operations and ensure consistent product quality* Maintain food safety, hygiene, and quality standards* Supervise bakery production and ensure efficient kitchen operations<br>To Apply:???? Please send your CV to:Nourhan.yasser@out-sourcy.comOr Whats App: 01140001682<br>Please mention “Bakery Chef” in the subject.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Culinary Excellence Master Japanese cooking techniques, knife skills, and Teppan grill artistry Prepare premium dishes with precision, flair, and fine dining presentation standards Work with high quality ingredients: seafood, meats, and seasonal produce Guest Experience Deliver interactive cooking performances at the Teppan table Engage guests with storytelling, cultural insights, and personalized service Maintain a welcoming, professional demeanor to create memorable dining moments Proven experience in high end restaurants or hotels required Strong communication and presentation skills blending culinary mastery with performance</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 2 5 years experience in Teppanyaki or Asian cuisine.</li><li>Proven experience in a live cooking/show cooking environment .</li><li>Strong knife skills and grilling techniques.</li><li>Excellent communication and interpersonal skills.</li><li>Strong attention to detail and consistency.</li><li>Good English communication skills (additional languages are a plus).</li><li>Professional appearance and hygiene standards.</li><li>Team player with a positive attitude and commitment to customer service.</li><li>Bachelor's Degree or culinary qualification (preferred).</li><li>Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).</li></ul><p></p></section>

KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATIONS AND EDUCATIONA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. Check the daily provision vouchers and accelerate the circulation of slow-moving supplies. Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. Make sure the personnel working in the department comply with personal hygiene rules. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef. Assist the Executive Chef in preparing menus taking into account the facility s standards, food cost budget and special occasions (private functions, special themes etc.). Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). Regularly monitor the food safety management system. Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner. Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules. Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development. Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes. In addition to the above, carry out the Executive Chef s written and verbal orders and report to senior managers. Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant. Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>At least a high school or equivalent diploma. Extensive practical and managerial experience related to the processes in the respective department (at least 3 years). At least intermediate level English. Prior attendance in courses and seminars in the related field. Basic computer applications. Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</p><p></p></section>

We are looking to hire a commendable Executive Chef to manage our kitchen staff and resolve kitchen issues swiftly. Position Overview:The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques, and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Location: Alexandria, Egypt.<br>Company Overview:Our hotel chain is renowned for providing exceptional service and creating unforgettable experiences for our guests. With a strong commitment to excellence, we operate a network of luxury hotels in Alexandria, offering world-class amenities, exquisite dining options, and unparalleled comfort.<br>Key Responsibilities:Ensuring promptness, freshness, and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality, and handling customer problems and complaints.<br>Qualifications and Requirements:5+ years of experience in same position. Advanced knowledge of food professional principles and practices. Proficient knowledge of human resources management. Excellent knowledge of BOH systems, ordering, and inventory. Excellent communication skills. Ability to meet deadlines. Available to work on-call, shifts, after hours, over weekends, and on public holidays.<br>Benefits:Attractive and competitive salary packages. Luxury accommodation for non-resident hires. Monthly performance-based bonuses. Private health insurance. Life insurance coverage.

Italian Chef Requirements:Minimum 5 years of experience in the same position as an Italian Chef. Proven experience working in hotels or luxury hospitality establishments. Strong knowledge of authentic Italian cuisine, menu planning, and food presentation. Ability to maintain high standards of food quality, hygiene, and kitchen operations. Excellent teamwork and leadership skills. What We Offer:Attractive and competitive salary package Luxury accommodation for non-resident hires Monthly performance-based bonuses Private health insurance Life insurance coverage Career growth opportunities within a professional hospitality environment Turn your passion for Italian cuisine into an exceptional career! Join a prestigious hospitality team, enjoy outstanding benefits, luxury accommodation, performance rewards, and the opportunity to showcase your culinary expertise in a world-class environment. Apply today and take the next step in your culinary journey! Interested candidates are invited to submit their CV and application for consideration.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

Company Description Trade acts is a growing hospitality and food service company focused on delivering high-quality dining experiences. The company emphasizes fresh ingredients, consistent standards, and attentive guest service. Trade acts supports team members with clear kitchen procedures, ongoing skills development, and a collaborative work environment. The organization values professionalism, reliability, and a strong commitment to food safety and cleanliness. Team members are encouraged to contribute ideas and take pride in the dishes and experiences they help create. Role Description This is a full-time, on-site Sushi Chef role based in New Cairo. The Sushi Chef will prepare a variety of sushi items, including nigiri, maki, sashimi, and specialty rolls, following established recipes, portion sizes, and presentation standards. Responsibilities include handling and cutting seafood, cooking and seasoning sushi rice, preparing garnishes and sauces, and maintaining high standards of hygiene and food safety throughout each shift. The Sushi Chef will set up and break down the sushi station, manage daily prep, monitor inventory of ingredients, and communicate needs for ordering or replenishment. The role also involves coordinating with kitchen and service teams to ensure timely order execution, supporting menu development and specials, and engaging respectfully with guests when working at open counters or sushi bars. Qualifications Strong food preparation skills, including knife handling, portioning, and station setup to ensure consistent, high-quality sushi dishes. Deep knowledge of seafood selection, handling, cutting, and storage, with a focus on freshness, safety, and quality control. Proven cooking and culinary skills, including sushi rice preparation, flavor balancing, plating, and attention to Japanese culinary techniques. Commitment to hygiene and food safety standards, including proper sanitation, personal cleanliness, and adherence to local health regulations. Previous experience as a Sushi Chef or in a professional kitchen, ideally in Japanese or Asian cuisine. Ability to work in a fast-paced environment, manage multiple orders, and maintain calm, organized workflows during peak hours. Strong teamwork and communication skills, with the ability to collaborate effectively with kitchen and front-of-house staff. Flexibility to work evenings, weekends, and holidays as required by restaurant operations.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><ul><li><p>Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.</p><br><p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p><br><p>Join our motivated and vibrant Team and build your career with us.</p><br></li></ul><br>Job Description<br><br><ul><li>Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully</li><li>Lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering a culture of continuous improvement</li><li>Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards</li><li>Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures</li><li>Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision</li><li>Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station</li><li>Monitor food costs and portion control to optimize efficiency without compromising quality</li><li>Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization</li><li>Coordinate timing and preparation to ensure dishes are ready for service at the right moment</li><li>Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences</li><li>Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance</li></ul><br>Qualifications<br><br><ul><li>Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role</li><li>Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation</li><li>Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff</li><li>Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment</li><li>Excellent attention to detail and commitment to maintaining consistent food quality standards</li><li>Proficiency in food safety and health regulations compliance</li><li>Demonstrated ability to work collaboratively as part of a passionate kitchen team</li><li>Strong communication and interpersonal skills</li><li>Experience with food cost management and inventory control</li><li>Flexibility to work weekday and weekend shifts, including evenings</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p> Supervise Kitchen Operations:</p> <ul><li> Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.</li><li> Supervise and mentor kitchen team, ensuring effective communication and teamwork.</li><li> Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.</li></ul><p>Food Preparation &amp; Cooking:</p> <ul><li> Prepare, cook, and present dishes according to the restaurant's menu and established recipes.</li><li> Maintain consistency in food preparation and presentation.</li><li> Ensure all food items are cooked to the highest quality standards.</li></ul><p>Menu &amp; Recipe Development:</p> <ul><li> Collaborate with the Executive Chef to develop and update menu offerings.</li><li> Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.</li></ul><p>Team Management:</p> <ul><li> Train, mentor, and supervise kitchen team to ensure efficient and effective performance.</li><li> Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.</li><li> Assist in scheduling staff and ensuring proper coverage during shifts.</li></ul><p>Health &amp; Safety Compliance:</p> <ul><li> Ensure all kitchen operations adhere to food safety and sanitation regulations.</li><li> Maintain cleanliness and organization in the kitchen area at all times.</li><li> Monitor food storage, handling, and preparation to meet health and safety guidelines.</li></ul><p>Quality Control:</p> <ul><li> Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.</li><li> Address any issues or concerns regarding food quality or kitchen operations in a timely manner.</li></ul><p>Support Executive Chef:</p> <ul><li> Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.</li><li> Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.</li></ul><p> Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p> Experience: Minimum of 4 - 6 years of experience in a senior culinary role, with at least 2 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</p> <p> Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</p> <p> Skills &amp; Attributes:</p> <ul><li> Strong leadership, organizational, and communication skills.</li><li> Deep knowledge of cooking techniques, kitchen management, and food safety regulations.</li><li> Ability to thrive in a fast-paced and high-pressure environment.</li><li> Strong business acumen in managing costs, employees, and kitchen resources.</li></ul> <p> Language:</p> <ul><li> Excellent reading, writing and oral proficiency in English language.</li><li> Ability to speak other languages and basic understanding of local languages will be an advantage.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Responsibilities</strong></p> <p>Supervise Kitchen Operations:</p> <ul> <li>Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.</li> <li>Supervise and mentor kitchen team, ensuring effective communication and teamwork.</li> <li>Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.</li> </ul> <p>Food Preparation &amp; Cooking:</p> <ul> <li>Prepare, cook, and present dishes according to the restaurant's menu and established recipes.</li> <li>Maintain consistency in food preparation and presentation.</li> <li>Ensure all food items are cooked to the highest quality standards.</li> </ul> <p>Menu &amp; Recipe Development:</p> <ul> <li>Collaborate with the Executive Chef to develop and update menu offerings.</li> <li>Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.</li> </ul> <p>Team Management:</p> <ul> <li>Train, mentor, and supervise kitchen team to ensure efficient and effective performance.</li> <li>Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.</li> <li>Assist in scheduling staff and ensuring proper coverage during shifts.</li> </ul> <p>Health &amp; Safety Compliance:</p> <ul> <li>Ensure all kitchen operations adhere to food safety and sanitation regulations.</li> <li>Maintain cleanliness and organization in the kitchen area at all times.</li> <li>Monitor food storage, handling, and preparation to meet health and safety guidelines.</li> </ul> <p>Quality Control:</p> <ul> <li>Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.</li> <li>Address any issues or concerns regarding food quality or kitchen operations in a timely manner.</li> </ul> <p>Support Executive Chef:</p> <ul> <li>Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.</li> <li>Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.</li> </ul> <p>Additional Responsibilities:</p> <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><strong>Abilities/Key Competencies/Skills</strong></p> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <p>Leading Myself</p> <ul> <li>Positive Orientation</li> <li>Operational Decision Making</li> <li>Self-Development &amp; Management</li> </ul> <p>Leading Others</p> <ul> <li>Developing an Empowered Team</li> <li>Leading an Engaged and Diverse Team</li> <li>Communication</li> </ul> <p>Leading the Business</p> <ul> <li>Advocating Guest Passion</li> <li>Business Planning and Analysis</li> <li>Business Improvement and Change</li> </ul> <p>Experience/Certificates/Education</p> <ul> <li>Experience: Minimum of 4 - 6 years of experience in a senior culinary role, with at least 2 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</li> <li>Skills &amp; Attributes:</li> <ul> <li>Strong leadership, organizational, and communication skills.</li> <li>Deep knowledge of cooking techniques, kitchen management, and food safety regulations.</li> <li>Ability to thrive in a fast-paced and high-pressure environment.</li> <li>Strong business acumen in managing costs, employees, and kitchen resources.</li> </ul> <li>Language:</li> <ul> <li>Excellent reading, writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> </ul> </ul> <p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p><p></p></section>

<p><h4>Position summary</h4> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform chef of excess food items for use in daily specials. Inform food and beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li><strong>Education:</strong> Technical, trade, or vocational school degree.</li> <li><strong>Related work experience:</strong> At least 3 years of related work experience.</li> <li><strong>Supervisory experience:</strong> No supervisory experience.</li> <li><strong>License or certification:</strong> None.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.</p> <p>In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>