وظائف شيف (طباخ) في مصر

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Portaluna, a Morgans Originals Hotel</strong></p><br><p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.</p><br><p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p><br><br>Job Description<br><br><p><strong><u>Responsibilities </u></strong></p><br><p><strong>Creative Leadership &amp; Menu Innovation</strong></p><br><ul><li>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</li><li>Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</li><li>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</li></ul><p><strong>Operational &amp; Quality Excellence</strong></p><br><ul><li>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</li><li>Maintain compliance with HACCP and all local food safety regulations.</li><li>Optimize production to control waste while preserving premium quality.</li></ul><p><strong>Team Development &amp; Culture</strong></p><br><ul><li>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</li><li>Conduct regular training sessions to enhance technical skills and service orientation.</li><li>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</li><li>Provide ongoing coaching and development opportunities aligned with departmental goals.</li></ul><p><strong>Financial &amp; Inventory Management</strong></p><br><ul><li>Manage budgets, control food and labor costs, and align with hotel financial objectives.</li><li>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</li><li>Support monthly forecasting and reporting with the Executive Chef and Finance team.</li></ul><p><strong>Guest Engagement &amp; Brand Collaboration</strong></p><br><ul><li>Actively engage with guests during key dining events and special occasions.</li><li>&nbsp;Collaborate with F&amp;B and Marketing on PR initiatives, seasonal concepts, and social media content.</li><li>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</li></ul><p><strong>Service Excellence &amp; Quality:</strong></p><br><ul><li>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</li><li>Implement Service Standards &amp; Training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</li><li>Guest Feedback Integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</li></ul><p><strong>Training &amp; Development:</strong></p><br><ul><li>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</li><li>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</li><li>Encourage creativity, collaboration, and a positive work environment within the kitchen.</li><li>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</li></ul><p><strong>Sustainability:</strong></p><br><ul><li>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</li><li>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.</li><li>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&amp;B operations.</li></ul><p><strong>Compliance &amp; Standards:</strong></p><br><ul><li>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</li><li>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</li><li>Ensure all staff are properly trained in emergency procedures and health &amp; safety protocols.</li></ul><br>Qualifications<br><br><p><u>Abilities/Key Competencies/Skills</u></p><br><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><br><p><strong>Leading Myself</strong></p><br><ul><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li></ul><p><strong>Leading Others</strong></p><br><ul><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li></ul><p><strong>Leading the Business</strong></p><br><ul><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p><strong><u>Experience/Certificates/Education</u></strong></p><br><ul><li><strong>Experience:</strong> Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</li><li><strong>Education:</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&amp;B management, or nutrition &amp; sustainability are a plus.</li><li><strong>Skills &amp; Attributes:</strong></li></ul><ul><li>Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li><li>Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li><li>Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li><li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li><li>Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li><li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li><li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&amp;B teams.</li><li>Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li><li>Adaptability &amp; Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li><li>Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li><li>Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li></ul><ul><li><strong>Language: </strong></li></ul><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><br>Additional Information<br><br><p>What awaits you...</p><br><ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.<br>&nbsp;</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Portaluna, a Morgans Originals Hotel</strong></p><br><p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.</p><br><p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p><br><br>Job Description<br><br><p>Responsibilities</p><br><p>Speciality Area Oversight:</p><br><p>· Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</p><br><p>· Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</p><br><p>· Take charge of creating, refining, and enhancing dishes that fit the specialty area.</p><br><p>· Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</p><br><p>Menu Development and Execution:</p><br><p>· Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.</p><br><p>· Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</p><br><p>· Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</p><br><p>Employee Supervision and Training:</p><br><p>· Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</p><br><p>· Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</p><br><p>· Provide mentorship to staff, helping them develop skills within the specialty area.</p><br><p>· Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</p><br><p>Quality Control and Presentation:</p><br><p>· Maintain high standards of food quality, flavor, and presentation in the specialty area.</p><br><p>· Monitor food preparation and cooking techniques to ensure they align with the restaurant’s standards.</p><br><p>· Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</p><br><p>Kitchen Management:</p><br><p>· Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</p><br><p>· Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</p><br><p>· Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</p><br><p>· Work with the team to ensure efficient food preparation, especially during peak hours.</p><br><p>Inventory and Stock Control:</p><br><p>· Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</p><br><p>· Track ingredient usage to minimize waste and help control food costs.</p><br><p>· Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</p><br><p>Health, Safety, and Cleanliness Compliance:</p><br><p>· Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</p><br><p>· Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</p><br><p>· Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</p><br><p>Customer Satisfaction:</p><br><p>· Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</p><br><p>· Respond to customer feedback related to specialty dishes and make adjustments as needed.</p><br><p>· Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</p><br><p>Additional Responsibilities:</p><br><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><br><br>Qualifications<br><br><p>Abilities/Key Competencies/Skills</p><br><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><br><p>Leading Myself</p><br><p>· Positive Orientation</p><br><p>· Operational Decision Making</p><br><p>· Self-Development &amp; Management</p><br><p>Leading Others</p><br><p>· Developing an Empowered Team</p><br><p>· Leading an Engaged and Diverse Team</p><br><p>· Communication</p><br><p>Leading the Business</p><br><p>· Advocating Guest Passion</p><br><p>· Business Planning and Analysis</p><br><p>· Business Improvement and Change</p><br><p>Experience/Certificates/Education</p><br><p>· Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</p><br><p>· Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</p><br><p>· Skills &amp; Attributes:</p><br><p>o Strong culinary skills and knowledge in the specialty area.</p><br><p>o Proficient in using specialized tools or equipment unique to the culinary specialty.</p><br><p>o Strong leadership and organizational skills.</p><br><p>o Ability to multitask and work under pressure, particularly during peak service times.</p><br><p>o Exceptional attention to detail, particularly in food presentation and quality.</p><br><p>o Good understanding of food safety and sanitation standards.</p><br><p>· Language:</p><br><p>o Excellent reading, writing and oral proficiency in English language.</p><br><p>o Ability to speak other languages and basic understanding of local languages will be an advantage.</p><br><br>Additional Information<br><br><p>What awaits you...</p><br><ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.</li></ul> </div>

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>A Sous Chef, will work closely with the Banquet Chef to manage aspects of the Banquet kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:</p> <ul> <li>Manage all aspects of the kitchen including operational, quality and administrative functions</li> <li>Manage the provision of food to Banquet and taking action where necessary to ensure compliance with current legislation</li> <li>Assist in positive outcomes from guest queries in a timely and efficient manner</li> <li>Ensure foods are of good quality and stored correctly</li> <li>Contribute to menu creation by responding and incorporating Guest feedback</li> <li>Ensure the consistent production of high quality food for all Banquet events</li> <li>Manage customer relations when necessary, in the absence of the Banquet Chef</li> <li>Ensure resources support the business needs through the effective management of working rotations</li> <li>Support brand standards through the training and assessment of the Team</li> <li>Manage the kitchen brigade effectively to ensure a well-organized, motivated Team</li> <li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li> <li>Assist other departments wherever necessary and maintain good working relationships</li> <li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li> <li>Report maintenance, hygiene and hazard issues</li> <li>Be environmentally aware</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p> <ul> <li>Relevant qualifications for this role</li> <li>Excellent planning and organizing skills</li> <li>Ability multi-task and meet deadlines</li> <li><p>Strong supervisory skills</p></li> <li>A creative approach to the production of food</li> <li>Positive attitude</li> <li><p>Good communication skills</p></li> <li>Ability to work on own or in teams</li> </ul> <p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p> <ul> <li>Previous kitchen experience in similar role</li> <li>Passion for producing high quality food</li> <li>Knowledge of current food trends</li> <li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li> </ul><p></p></section>

Job Purpose The Executive Chef – Catering is responsible for leading large-scale food production operations, ensuring consistent quality, cost control, and timely delivery for events and contracts. The role focuses on menu planning, operational efficiency, and managing high-volume catering services while maintaining strict food safety standards.<br>Key Responsibilities Oversee all kitchen and food production operations for catering events and contracts. Design and develop diverse menus suitable for corporate, social, and large-scale events. Ensure consistency in food quality, taste, and presentation across all events. Plan and manage high-volume food production and logistics for multiple events simultaneously. Control food costs, portioning, and minimize waste to meet budget targets. Coordinate closely with operations and logistics teams to ensure timely delivery and setup. Manage inventory, procurement, and supplier relationships. Lead, train, and schedule kitchen staff, including chefs, cooks, and support teams. Train and develop chefs to enhance their skills and maintain high culinary standards. Create and introduce new dishes while ensuring alignment with budget and cost targets. Ensure compliance with food safety, hygiene, and local regulations. Conduct site visits for major events to oversee setup, service quality, and execution. Handle client requirements, special requests, and last-minute changes efficiently.<br>Qualifications & Experience Degree or diploma in Culinary Arts or a related field.8–12 years of experience in catering or large-scale food production.

<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>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>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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.</p> <p>We invite you to explore careers at St. Regis. In joining St. Regis, 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>

<p>We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.</p><p>Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards</p><p>Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations</p><p>Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols</p><p>Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization</p><p>Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences</p><p>Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery</p><p>Conduct regular quality control checks and implement corrective actions to maintain consistent food standards</p><p>Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction</p><p>Maintain detailed records of food costs, inventory, and kitchen operations</p><p>Foster a professional, organized, and safety-conscious kitchen environment</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 5 years of professional kitchen experience in a high-volume hospitality setting</li><li>Minimum 2 years of experience in a sous chef or senior culinary supervisory role</li><li>Proven expertise in hot food preparation, cooking techniques, and buffet service management</li><li>Strong knowledge of food safety, sanitation standards, and HACCP certification</li><li>Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff</li><li>Excellent organizational and time management abilities in a fast-paced environment</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong attention to detail and commitment to quality control</li><li>Knowledge of inventory management and food cost control</li><li>Familiarity with kitchen management systems and POS systems (preferred)</li><li>Ability to work flexible hours, including evenings, weekends, and holidays as required</li><li>Excellent communication and interpersonal skills</li><li>Physical ability to stand for extended periods and work in a hot kitchen environment</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Responsibilities</strong></p><p><strong>Pastry and Bakery Production:</strong> Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods. Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance. Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus. Maintain consistency in quality and presentation of all baked goods. Prepare items in bulk when necessary, such as for events or special orders.</p><p><strong>Section Management:</strong> Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use. Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages. Supervise the preparation of garnishes and decorations to complement the presentation of desserts. Ensure that food safety standards and health regulations are strictly followed in the pastry section.</p><p><strong>Creativity and Innovation:</strong> Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate. Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences. Contribute ideas for themed events or special occasions that require custom pastry and bakery products.</p><p><strong>Team Leadership and Training:</strong> Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques. Provide constructive feedback and ensure team members adhere to the kitchen s standards of hygiene, safety, and efficiency. Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts.</p><p><strong>Quality Control:</strong> Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen. Ensure that each dish is visually appealing and meets the standards expected by the establishment. Review and adjust recipes as needed to maintain the best quality, flavor, and consistency.</p><p><strong>Health &amp; Safety Compliance:</strong> Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times. Follow proper food handling, storage, and sanitation procedures to prevent contamination. Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management.</p><p><strong>Inventory and Supply Management:</strong> Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly. Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels. Assist with inventory counts and monitor ingredient usage to minimize waste.</p><p><strong>Collaboration:</strong> Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service. Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time. Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones.</p><p><strong>Equipment Maintenance:</strong> Ensure that all pastry-specific equipment is properly maintained and used correctly. Report any damaged or faulty equipment to the appropriate person for repair or replacement. Keep track of equipment usage and report when items need to be replaced or repaired.</p><p><strong>Record Keeping and Reporting:</strong> Keep accurate records of recipes, production levels, and food safety logs for the pastry section. Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef. Assist with budgeting and cost control in the pastry section to ensure profitability.</p><p><strong>Additional Responsibilities</strong> 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><ul><li>Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.</li><li>Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li><li>In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.</li><li>Creative flair for developing and presenting new pastry items and desserts.</li><li>Strong leadership skills to supervise and train junior pastry associates.</li><li>Knowledge of health and safety standards, including food hygiene regulations.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Strong attention to detail, particularly in presentation and quality control.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li><li>Ability to stand for long periods, often in a fast-paced, hot kitchen environment.</li><li>Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.</li><li>Good manual dexterity to handle delicate pastry work and intricate decorations.</li><li>Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.</li><li>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.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Job Description Responsibilities Pastry and Bakery Production: Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods. Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance. Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus. Maintain consistency in quality and presentation of all baked goods. Prepare items in bulk when necessary, such as for events or special orders. Section Management: Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use. Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages. Supervise the preparation of garnishes and decorations to complement the presentation of desserts. Ensure that food safety standards and health regulations are strictly followed in the pastry section. Creativity and Innovation: Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate. Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences. Contribute ideas for themed events or special occasions that require custom pastry and bakery products. Team Leadership and Training: Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques. Provide constructive feedback and ensure team members adhere to the kitchen s standards of hygiene, safety, and efficiency. Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts. Quality Control: Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen. Ensure that each dish is visually appealing and meets the standards expected by the establishment. Review and adjust recipes as needed to maintain the best quality, flavor, and consistency. Health &amp; Safety Compliance: Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times. Follow proper food handling, storage, and sanitation procedures to prevent contamination. Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management. Inventory and Supply Management: Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly. Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels. Assist with inventory counts and monitor ingredient usage to minimize waste. Collaboration: Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service. Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time. Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones. Equipment Maintenance: Ensure that all pastry-specific equipment is properly maintained and used correctly. Report any damaged or faulty equipment to the appropriate person for repair or replacement. Keep track of equipment usage and report when items need to be replaced or repaired. Record Keeping and Reporting: Keep accurate records of recipes, production levels, and food safety logs for the pastry section. Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef. Assist with budgeting and cost control in the pastry section to ensure profitability. Additional Responsibilities 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><h2>Qualifications Abilities/Key Competencies/Skills</h2><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><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li><li>Leading Others</li><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li><li>Leading the Business</li><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><h2>Experience/Certificates/Education</h2><ul><li><strong>Experience:</strong> Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.</li><li><strong>Education:</strong> Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li><li>In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.</li><li>Creative flair for developing and presenting new pastry items and desserts.</li><li>Strong leadership skills to supervise and train junior pastry associates.</li><li>Knowledge of health and safety standards, including food hygiene regulations.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Strong attention to detail, particularly in presentation and quality control.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li></ul><h2>Physical Requirements</h2><ul><li>Ability to stand for long periods, often in a fast-paced, hot kitchen environment.</li><li>Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.</li><li>Good manual dexterity to handle delicate pastry work and intricate decorations.</li><li>Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.</li></ul><p></p></section>

Company Description Remal Elrayan Glamp is a hospitality destination in El Faiyum that offers guests an outdoor, nature-focused glamping experience with comfortable, well-appointed facilities. The property emphasizes high-quality service, distinctive local flavors, and a welcoming atmosphere for travelers seeking relaxation and adventure. The on-site kitchen plays a central role in guest satisfaction by providing fresh, well-prepared meals throughout the day. Team members are encouraged to contribute ideas, uphold hygiene and safety standards, and support a culture of collaboration. Working at Remal Elrayan Glamp provides opportunities to grow within a close-knit hospitality environment.<br>Role Description The Assistant Chef is a full-time, on-site role based at Remal Elrayan Glamp in El Faiyum. This role supports the Head Chef in preparing, cooking, and presenting meals for guests, including breakfast, lunch, dinner, and special events. Daily tasks include assisting with menu execution, prepping ingredients, handling basic cooking tasks, and maintaining a clean, organized kitchen that meets food safety and hygiene standards. The Assistant Chef helps with inventory checks, proper storage of ingredients, and coordination with serving staff to ensure timely service. The role also involves contributing to new dish ideas, accommodating dietary requirements, and working flexible hours, including weekends and holidays, as needed.<br>Qualifications<br> Foundational culinary skills, including food preparation, basic cooking techniques, and plating. Knowledge of kitchen hygiene, food safety standards, and proper storage and handling of ingredients. Ability to follow recipes and instructions from the Head Chef while maintaining consistency and quality. Strong teamwork, communication, and time-management skills in a fast-paced kitchen environment. Physical stamina to stand for extended periods and perform manual kitchen tasks safely. Previous experience in a restaurant, hotel, or hospitality kitchen is preferred. Willingness to work on-site in El Faiyum with flexible scheduling, including weekends and evenings. Culinary diploma or relevant training is an advantage but not strictly required.

Company Description<br><br>Founded in 2000 in Antalya by award-winning Turkish entrepreneur Fettah Tamince, who desired to create cities within cities.<br><br>Encapsulating traditional Turkish hospitality, where each Rixos destination is a rich living space where guests and residents can find everything they need, always in carefree atmosphere.<br><br>In 2017 Rixos Hotels announces a strategic partnership with Accor Hotels, and in 2022 Rixos becomes part of Ennismore’s “Immersive Resorts” and becomes the backbones of “All Inclusive Collection”.<br><br>Brand Network:<br><br>Currently 35 hotels (13,000+ rooms) operating and more than 20 hotels (12,000+ rooms) in the pipeline.<br><br>With a global presence, Rixos Hotels & Resorts are renowned for providing guests of all ages and interests with the ultimate all-inclusive experience.<br><br>With all-inclusive, all-exclusive programming and services, we cater for every member of the family and we are always where our guests want us to be!<br><br>What is special about Rixos Service?<br><br>A culture of noticing the little things and knowing that the little things have always been the big things!<br><br>Are you ready to join our amazing multicultural environment, work in real luxury hotels with ongoing career growth and development opportunities, as well as the most competitive salary and benefits?<br><br>Apply now, join Rixos and make a difference in others’ life!<br><br>Job Description<br><br>Assist the Executive Sous Chef in the full operation of all kitchen units. 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. 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. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle Plan food production in accordance with the stages identified by the Executive Culinary Chef. 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. Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. 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 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 Sous Chef. Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. 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). 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. responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards. <br><br>Qualifications<br><br>Education: At least a high school or vocational diploma.<br><br>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).<br><br>Foreign Language: At least intermediate level English.<br><br>Courses and Training: Prior attendance in courses and seminars in the related field.<br><br>Computer Literacy: Basic computer applications.<br><br>Skills: 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.<br><br>Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques<br><br>Additional Information<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of service and provide creative solutions.<br><br>As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<br><br>• Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees<br>• Conduct regularly presentations of new novelties, etc. to stay in line with operational trends<br>• Evaluate the performance of the assigned team and initiate promotions<br>• Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours<br>• Frequently tour through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards<br>• Frequently tour of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact<br>• Drive together with the Director of Food &amp; Beverage / Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar and develop food promotions if the situation requires<br>• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Certification / diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><p>We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team.</p><br><ul><li>Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment</li><li>Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences</li><li>Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes</li><li>Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources</li><li>Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training</li><li>Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships</li><li>Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards</li><li>Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency</li><li>Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets</li><li>Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement</li><li>Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market</li><li>Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback</li><li>Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu</li></ul><br>Qualifications<br><br><p>**Required Skills &amp; Expertise:**</p><br><ul><li>Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus</li><li>Strong leadership and team management skills with experience leading large kitchen teams</li><li>Comprehensive knowledge of HACCP food safety protocols and sanitation standards</li><li>Proficiency in cost analysis, budget management, and P&amp;L responsibility</li><li>Excellent organizational and time management abilities with strong attention to detail</li><li>Vendor negotiation and supplier relationship management experience</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong communication skills (written and verbal) in English</li><li>Problem-solving abilities and decisiveness in high-pressure environments</li><li>Analytical mindset with ability to interpret financial data and optimize operations</li></ul><p>**Experience:**</p><br><ul><li>Minimum 8-10 years of professional culinary experience in high-volume food service operations</li><li>Proven track record of successfully leading and developing kitchen teams</li><li>Experience managing kitchen budgets and controlling food costs</li><li>Demonstrated success in menu development and culinary innovation</li><li>Experience in international or luxury hospitality settings preferred</li></ul><p>**Education &amp; Certifications:**</p><br><ul><li>Culinary degree or professional culinary certification from an accredited institution</li><li>HACCP Food Safety Certification (required)</li><li>ServSafe or equivalent food safety certification (preferred)</li></ul><p>**Personal Attributes:**</p><br><ul><li>Passionate about culinary excellence and continuous improvement</li><li>Organized, resilient, and able to thrive in fast-paced environments</li><li>Collaborative team player with natural authority and empathetic leadership style</li><li>Innovative thinker with a visionary approach to culinary concepts</li><li>Customer-focused mindset dedicated to delivering exceptional dining experiences</li><li>Flexible and adaptable to diverse cuisines and operational requirements</li><li>Transparent communicator who values open dialogue with team members and management</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

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.<br><br>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.<br><br>Join our motivated and vibrant Team and build your career with us.<br><br><br><br>Job Description<br><br>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<br><br>Qualifications<br><br>Minimum 2–5 years experience in Teppanyaki or Asian cuisine. Proven experience in a live cooking/show cooking environment. Strong knife skills and grilling techniques. Excellent communication and interpersonal skills. Strong attention to detail and consistency. Good English communication skills (additional languages are a plus). Professional appearance and hygiene standards. Team player with a positive attitude and commitment to customer service. Bachelor's Degree or culinary qualification (preferred). Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><ul><li>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</li></ul><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><ul><li>Bring in the daily materials pulled from the storage house to the kitchen.</li><li>To support directly the Chef de Partie or Demi Chef in the daily operation and work.</li><li>&nbsp;To take the full responsibilities of his section when his immediate supervisor is not there.</li><li>&nbsp;To work according to the menu specifications (pictures or/and portions) set by Chef.</li><li>&nbsp;To keep working area at all times in Hygienic conditions according to the rules set by the hotel.</li><li>To communicate to his direct supervisor in all relevant &amp; important matters.</li><li>&nbsp;To control food stock.</li><li>&nbsp;To promote efficiency, confidence, courtesy and an extremely high standard of social skills.</li><li>To generally promote and ensure good inter-departmental relations.</li><li>&nbsp;To display a pleasant manner and positive attitude at all times and to promote a good company&nbsp; image to guests and colleagues.</li><li>&nbsp;To demonstrate pride in the workplace and personal appearance at all times when</li><li>representing the hotel thus identifying a high level of commitment.</li><li>&nbsp;To adhere to Company and Hotel rules and regulations at all times.</li><li>&nbsp;To report any equipment failures/problems to the Maintenance Department.</li><li>&nbsp;To pass any maintenance requests to the Maintenance Department.</li><li>&nbsp;To participate in any Training/Developments schemes as recommended by senior management.</li><li>&nbsp;To assist the Duty Manager in any task outlined/detailed by him/her.</li><li>&nbsp;To comply with any reasonable request made by management to the best of your ability.</li><li>&nbsp;To ensure that the standards required by laws and by management are maintained at all times in the areas specified above.</li></ul><br>Qualifications<br><br><ul><li>&nbsp;Education: At least a primary school diploma.</li><li>&nbsp;Experience: Can learn the job in 3 year and perform duties at expected level.</li><li>&nbsp;Foreign Language: Not required.</li><li>&nbsp;Courses and Seminars: Prior attendance in trainings in the related field.</li><li>&nbsp;Computer Literacy: Not required.</li><li>&nbsp;Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

Company Description<br><br>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.<br><br>A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.<br><br>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh<br><br>Job Description<br><br>Prepare and cook a variety of meats (beef, lamb, chicken, sausages) using traditional Brazilian churrasco techniques Control cooking temperatures and fire management for optimal flavor and texture Execute proper cutting, skewering, and carving of meats (e.g., picanha, ribs) Carve and serve meats directly to guests in rodízio style (tableside service) Maintain cleanliness, organization, and food quality standards in grill and kitchen areas Monitor food freshness, consistency, and portion control to minimize waste Prepare and present traditional Brazilian side dishes, marinades, and accompaniments to complement the main offerings Manage inventory of meats, seasonings, and cooking supplies while maintaining cost efficiency Train and supervise kitchen staff on proper churrasco techniques, food safety protocols, and service standards Ensure compliance with all food safety regulations, health codes, and sanitation requirements Interact professionally with guests to gather feedback, accommodate special requests, and enhance the dining experience Collaborate with management to develop seasonal menus and special promotions featuring Brazilian cuisine<br><br>Qualifications<br><br>Proven experience as a Chef, preferably in Brazilian cuisine, churrascaria, or steakhouse environments Strong knowledge of churrasco and rodízio cooking techniques and service styles Demonstrated expertise in meat butchery, grilling, fire control, and temperature management Ability to work effectively under pressure in a fast-paced, high-volume dining environment Excellent communication and interpersonal skills with proven ability to engage guests and gather feedback Knowledge of food safety standards and regulations (HACCP certification preferred) Physical capability to stand for extended periods and safely operate grill equipment and tools Leadership and training experience with ability to mentor kitchen staff on culinary techniques and food safety protocols Proficiency in inventory management, cost control, and food waste minimization Experience in menu development, recipe creation, and seasonal menu planning Familiarity with Brazilian cuisine, ingredients, and traditional accompaniments and marinades Proficiency in Portuguese language preferred for enhanced communication and cultural authenticity

We're Hiring: Assistant Pastry Chef<br>About Cairo Eats Catering:<br>Cairo Eats Catering is a leading food and catering company dedicated to delivering exceptional culinary experiences through high-quality food, innovation, and outstanding service.<br>Position: Pastry Chef We are seeking a creative and talented Assistant Pastry Chef to join our culinary team. The ideal candidate will be responsible for preparing a variety of high-quality desserts, pastries, cakes, and baked goods while maintaining exceptional standards of taste, presentation, and food safety.<br>Requirements:Proven experience as an Assistant Pastry Chef or in a similar role. Strong knowledge of baking and pastry techniques. Creativity and attention to detail in dessert presentation. Understanding of food safety and sanitation standards. Ability to work efficiently in a fast-paced environment. Strong organizational and time-management skills.<br>???? Job Location: Obour City<br>???? Benefits:Attractive Basic Salary Medical Insurance Social Insurance Accommodation provided<br>If you're interested, kindly send your CV through Linked In.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities Assist in the preparation and cooking of ingredients and dishes as directed by the senior chefs. Prepare vegetables, fruits, meats, and other food items for cooking and presentation. Follow recipes and cooking techniques to ensure food quality and consistency. Help with mise en place (preparing the kitchen and ingredients before service). Monitor the quality and freshness of ingredients, ensuring they are stored correctly. Support senior kitchen associates by setting up workstations and keeping them organized. Maintain a clean and safe working environment, including following all hygiene and safety regulations. Clean, sanitize, and organize kitchen equipment, tools, and utensils. Ensure proper storage of food products to maintain freshness and reduce waste. Rotate between different stations in the kitchen, including but not limited to starters, mains, or pastry (depending on the establishment). Assist the senior chefs with any tasks as necessary, such as plating, preparation, or cooking. Ensure food is cooked to the correct specifications and served on time. Follow proper food safety and sanitation standards to prevent contamination and ensure quality control. Ensure all work areas are kept tidy and free of hazards to avoid accidents. Handle food and kitchen equipment safely, adhering to the health and safety guidelines of the establishment. Assist with inventory checks to ensure proper stock levels of ingredients and supplies. Report any low stock or missing items to the senior chefs. Help with stock rotation, ensuring older items are used before newer deliveries. Assist with other kitchen tasks, including cleaning dishes, washing utensils, and maintaining cleanliness in the kitchen. Help with prepping food for service and ensuring the timely delivery of orders. 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>Abilities/Key Competencies/Skills 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. Leading Myself Positive Orientation Operational Decision Making Self-Development &amp; Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change</p><p>Experience/Certificates/Education Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment. A basic understanding of food safety and kitchen hygiene practices. A passion for food and cooking with a willingness to learn. Ability to work well under pressure in a fast-paced environment. Strong attention to detail and a commitment to high-quality standards. Good communication and teamwork skills. Willingness to work flexible hours, including nights, weekends, and holidays.</p><p>Physical Requirements Must be able to stand for extended periods. Ability to lift heavy items, such as boxes of ingredients or kitchen equipment. Must be able to work in hot and potentially noisy kitchen conditions.</p><p></p></section>

About Uplift People Consulting Uplift People Consulting is a global talent acquisition and executive search firm specializing in connecting exceptional talent with leading organizations across EMEA, APAC, LATAM, and North America. Leveraging technology, market expertise, and an extensive international network, we help businesses build high-performing teams across a wide range of industries and leadership functions. About Our Client Our client is a well-established hospitality and restaurant group in Oman, recognized for delivering exceptional dining experiences through premium restaurant concepts.<br>As part of their continued growth, they are launching a flagship seafood restaurant and are seeking an experienced Head Seafood Chef to lead the culinary team, drive operational excellence, and create an outstanding seafood dining experience.<br>What we're looking for:✅ 15+ years of culinary experience with a strong focus on seafood cuisine✅ Currently working as a Head Chef in a seafood specialty restaurant (hotel backgrounds will not be considered)✅ Expertise in fish butchery, shellfish preparation, grilling, and raw bar operations✅ Strong leadership, kitchen operations, food costing, HACCP, and team management experience✅ Arabic-speaking candidates are preferred (Lebanese, Syrian, Turkish, or other Arabic speakers are welcome)✅ Gulf experience is highly preferred<br>Location: Muscat, Oman<br>If you have a passion for seafood, have led high-performing kitchen teams, and are looking for your next leadership opportunity, we'd love to hear from you.

Key Responsibilities: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 their 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 Skills A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (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.