وظائف شيف (طباخ) في مصر

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 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><br>FINANCIAL RESPONSIBILITIE<br>S<br>This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Executive Chef for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and wast<br>e.<br>QUALIFICATIONS AND EDUCATIONA 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 offi<br>ce.

<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>The heartbeat of the Nile. In the heart of Cairo on the banks of the River Nile, our hotel opens the door to discovering Egypt’s 5,000-year-old ancient mysteries. Just a short drive away, set out to explore the majestic pyramids, the 1,000-year-old market, the 12th-century citadel and the ancient Egyptian museum. Later, experience Cairo’s breathtaking sunset from the Nile on a traditional felucca, dine at our nine acclaimed restaurants, relive the pharaoh’s beauty secrets at the spa or simply take an art tour to see the collection of contemporary local artwork that fills our halls.</p> <h4>About Four Seasons Hotel Cairo at Nile Plaza, Egypt</h4> <p>Four Seasons Hotel Cairo at Nile Plaza dedicates itself to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture is personified by its employees — people who share a single focus and encourage offering phenomenal service.</p> <p>We seek creative talents that are well-mannered, visionary, and passionate with a deep understanding of the hospitality concept.</p> <h4>The role of Chef de Cuisine</h4> <p>We are currently seeking a full-time talented Chef de Cuisine who is well-mannered, visionary, and passionate with a deep understanding of the hospitality concept to join our team.</p> <p>Reporting to our Executive Chef, you will be responsible for supervising and overseeing the preparation of food items for guest orders, ensuring consistent quality, developing and mentoring the team, and ensuring our guests receive the highest levels of service excellence consistently.</p> <h4>Our ideal Chef de Cuisine</h4> <p>A special talent and passion for ensuring you and your team deliver the highest culinary standards through emphasizing creativity and a commitment to maintaining quality and consistency while ensuring that our food offering is at the center of our guest experience. You should have a creative flair coupled with a positive attitude and an engaging, leading personality to bring your personal touch and energy to our culinary team with expertise in implementing HACCP protocols.</p> <p>2 to 3 years as a Chef de Cuisine within the luxury hotels environment, ideally within the UAE, KSA, UK, India, China or Maldives. A good strong cooking knowledge of Cantonese, Shandong, Jiangsu and Sichuan cuisines is required.</p> <h4>Employee benefits</h4> <p>Unlock a world of employee well-being and satisfaction with our comprehensive benefit offerings:</p> <ul> <li>Competitive salary, wages, and a comprehensive benefits package</li> <li>Excellent training and development opportunities</li> <li>Complimentary dry cleaning for employee uniforms, employee meals, and stays at Four Seasons properties (based on availability), with discounted meals</li> <li>Comprehensive private medical insurance, dental, disability, and life insurance</li> <li>Retirement benefits and pension</li> </ul> <p>In line with our plans for future growth, we have faith in our staff levels in keeping with our exceptional staff-to-guest ratios. We believe that attitude counts as much as skill. As a result, Four Seasons hires motivated people who we train to perform superbly, while we craft an environment where they can flourish. Ultimately, our culture breeds success and rewards it in many different ways. We look forward to receiving your application!</p></p><p></p>

Company Description Panache Chocolatier is a premium brand specializing in luxury chocolates and oriental sweets, known for its refined craftsmanship and attention to detail. Founded in 2002 in the heart of Cairo, the company has grown into a respected name in the confectionery industry. Panache Chocolatier is committed to using the finest ingredients sourced from around the world to create distinctive, high-quality products. The team combines traditional techniques with creative innovation to deliver memorable taste experiences. Joining Panache Chocolatier means being part of a passionate, quality-driven environment that values artistry and excellence. Role Description The Chef de Chocolat at Panache Chocolatier is a full-time, on-site role based in Cairo, Egypt. This role is responsible for overseeing the production of chocolates and oriental sweets, including developing recipes, tempering chocolate, molding, filling, decorating, and ensuring consistent quality and presentation. The Chef de Chocolat will manage daily kitchen operations, coordinate production schedules, supervise and train junior chocolatiers and kitchen staff, and uphold food safety and hygiene standards. The role includes collaborating with management on new product development, seasonal collections, and special orders, as well as monitoring ingredient inventory and working with suppliers to secure premium raw materials. The Chef de Chocolat will also help optimize workflows, reduce waste, and maintain a clean, organized, and efficient production environment. Qualifications Strong chocolate and confectionery skills, including tempering, molding, filling, enrobing, and decorative finishing. Proficiency in recipe development, flavor pairing, and product innovation for chocolates and oriental sweets. Experience managing kitchen operations, including production planning, inventory control, and quality assurance. Ability to train, mentor, and supervise kitchen and production staff in a collaborative, respectful manner. Thorough knowledge of food safety, hygiene standards, and best practices in a professional kitchen environment. Attention to detail, strong sense of aesthetics, and commitment to consistent premium product quality. Effective communication and organizational skills, with the ability to prioritize tasks in a fast-paced setting. Previous experience as a chocolatier, pastry chef, or in high-end confectionery; formal culinary or pastry education is an advantage. Ability to work on-site full time in Cairo, Egypt, with flexibility for peak seasons, weekends, and holidays as needed.

???? We’re Hiring: Chef de Partie – Garde-Manger???? Location: Obour City, Egypt Cairo Eats Catering is looking for a passionate and skilled Chef de Partie – Garde-Manger to join our growing team.???? About Cairo Eats Catering Cairo Eats Catering is a dynamic catering company delivering high-quality culinary experiences across corporate events, private functions, and large-scale gatherings. We pride ourselves on creativity, consistency, and excellence in food presentation and service.???? ???? Role Overview As a Chef de Partie – Garde-Manger, you will be responsible for managing the cold kitchen section, ensuring high standards of food quality, hygiene, and presentation.✅ Key Responsibilities Prepare and present high-quality cold dishes, salads, and appetizers Manage mise en place for the Garde-Manger section Ensure food safety and hygiene standards are consistently followed Monitor stock levels and assist in inventory control Support menu execution for events and catering operations Collaborate with the kitchen team to ensure smooth service???? Requirements Experience as Chef de Partie or similar role preffered Strong knowledge of cold kitchen preparation Attention to detail and presentation skills Ability to work in a fast-paced environment Team player with good communication skills???? What We Offer Attractive salary package Performance-based bonuses Social insurance Medical insurance Professional and supportive work environment???? How to Apply If you're passionate about culinary excellence and ready to grow with a leading catering company, we’d love to hear from you!???? Apply now or send your CV via Email hazem.abozahra@unitedats.com

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p><p>Food Preparation and Cooking: Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant. Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed. Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation. Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</p><p>Station Management: Manage the section efficiently, ensuring it runs smoothly throughout service. Ensure that all ingredients are available and prepped in your section before service begins. Maintain a clean, organized, and safe working environment in your section. Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</p><p>Quality Control: Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency. Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction. Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines.</p><p>Leadership and Supervision: Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices. Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen. Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station. Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef.</p><p>Health &amp; Safety Compliance: Ensure the kitchen complies with all food safety and hygiene regulations. Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination. Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment. Follow health and safety protocols to minimize hazards and ensure a safe work environment.</p><p>Inventory and Stock Control: Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out). Track inventory levels and ensure that ingredients are used efficiently to minimize waste. Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time.</p><p>Collaboration and Communication: Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations. Coordinate with other chefs to ensure that orders are completed on time and to the required standard. Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</p><p>Training and Development: Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends. Participate in training sessions, both formal and informal, to enhance your culinary abilities. Be open to feedback and actively seek ways to improve performance and efficiency.</p><p>Maintenance of Equipment: Ensure that all kitchen equipment and tools are used properly and are well-maintained. Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly. Keep your section's tools and equipment clean and in good working order.</p><p>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><p>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment. Culinary diploma or equivalent professional training from a reputable culinary school preferred. Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen. Good understanding of kitchen operations, food safety, and hygiene standards. Ability to work in a fast-paced, high-pressure environment. Strong leadership and communication skills. Attention to detail and a commitment to maintaining quality and consistency. Willingness to work flexible hours, including nights, weekends, and holidays.</p><p>Physical Requirements: Ability to stand for long periods and work in a fast-paced kitchen environment. Comfort working with hot equipment, sharp knives, and heavy kitchen tools. Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</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.</p><p>Leading Myself: Positive Orientation, Operational Decision Making, Self-Development &amp; Management</p><p>Leading Others: Developing an Empowered Team, Leading an Engaged and Diverse Team, Communication</p><p>Leading the Business: Advocating Guest Passion, Business Planning and Analysis, Business Improvement and Change</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p><p>Food Preparation and Cooking:</p><ul><li>Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</li><li>Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</li><li>Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</li><li>Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</li></ul><p>Station Management:</p><ul><li>Manage the section efficiently, ensuring it runs smoothly throughout service.</li><li>Ensure that all ingredients are available and prepped in your section before service begins.</li><li>Maintain a clean, organized, and safe working environment in your section.</li><li>Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</li></ul><p>Quality Control:</p><ul><li>Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency.</li><li>Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</li><li>Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines.</li></ul><p>Leadership and Supervision:</p><ul><li>Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices.</li><li>Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</li><li>Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</li><li>Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef.</li></ul><p>Health &amp; Safety Compliance:</p><ul><li>Ensure the kitchen complies with all food safety and hygiene regulations.</li><li>Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</li><li>Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</li><li>Follow health and safety protocols to minimize hazards and ensure a safe work environment.</li></ul><p>Inventory and Stock Control:</p><ul><li>Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out).</li><li>Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</li><li>Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time.</li></ul><p>Collaboration and Communication:</p><ul><li>Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations.</li><li>Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</li><li>Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</li></ul><p>Training and Development:</p><ul><li>Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</li><li>Participate in training sessions, both formal and informal, to enhance your culinary abilities.</li><li>Be open to feedback and actively seek ways to improve performance and efficiency.</li></ul><p>Maintenance of Equipment:</p><ul><li>Ensure that all kitchen equipment and tools are used properly and are well-maintained.</li><li>Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly.</li><li>Keep your section's tools and equipment clean and in good working order.</li></ul><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></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li><li>Culinary diploma or equivalent professional training from a reputable culinary school preferred.</li><li>Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</li><li>Good understanding of kitchen operations, food safety, and hygiene standards.</li><li>Ability to work in a fast-paced, high-pressure environment.</li><li>Strong leadership and communication skills.</li><li>Attention to detail and a commitment to maintaining quality and consistency.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li><li>Ability to stand for long periods and work in a fast-paced kitchen environment.</li><li>Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</li><li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</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><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><p></p></section>

We are looking for a talented and experienced Chef Garde Manger to join our culinary team. The ideal candidate will have a passion for creating exceptional cold kitchen preparations, including salads, appetizers, cold cuts, canapés, and buffet presentations, while maintaining the highest standards of quality and presentation. Requirements:· Minimum 5 years of experience in the same position as Chef Garde Manger.· Proven experience working in hotels, resorts, or luxury hospitality establishments.· Strong knowledge of cold kitchen operations, food presentation, and international culinary standards.· Expertise in preparing salads, cold appetizers, charcuterie, canapés, sandwiches, and buffet displays.· Ability to maintain high standards of food safety, hygiene, and quality control.· Strong organizational and time-management skills.· Ability to work effectively in a fast-paced environment and as part of a professional culinary team. What We Offer:· Attractive and competitive salary packages.· Luxury accommodation for non-resident hires.· Monthly performance-based bonuses.· Private health insurance.· Life insurance coverage.· Excellent career development and growth opportunities.<br>Bring your creativity to the table and showcase your culinary artistry in a world-class hospitality environment! Join a team that values talent, rewards excellence, and offers outstanding benefits, luxury accommodation, and exciting opportunities for professional growth. Apply today and take your culinary career to the next level! Interested candidates are invited to submit their CV and application for consideration.

<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>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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully</p> <p>Lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering a culture of continuous improvement</p> <p>Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards</p> <p>Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures</p> <p>Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision</p> <p>Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station</p> <p>Monitor food costs and portion control to optimize efficiency without compromising quality</p> <p>Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization</p> <p>Coordinate timing and preparation to ensure dishes are ready for service at the right moment</p> <p>Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences</p> <p>Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role</p> <p>Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation</p> <p>Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff</p> <p>Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment</p> <p>Excellent attention to detail and commitment to maintaining consistent food quality standards</p> <p>Proficiency in food safety and health regulations compliance</p> <p>Demonstrated ability to work collaboratively as part of a passionate kitchen team</p> <p>Strong communication and interpersonal skills</p> <p>Experience with food cost management and inventory control</p> <p>Flexibility to work weekday and weekend shifts, including evenings</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully</p><p>Lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering a culture of continuous improvement</p><p>Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards</p><p>Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures</p><p>Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision</p><p>Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station</p><p>Monitor food costs and portion control to optimize efficiency without compromising quality</p><p>Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization</p><p>Coordinate timing and preparation to ensure dishes are ready for service at the right moment</p><p>Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences</p><p>Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role</p><p>Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation</p><p>Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff</p><p>Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment</p><p>Excellent attention to detail and commitment to maintaining consistent food quality standards</p><p>Proficiency in food safety and health regulations compliance</p><p>Demonstrated ability to work collaboratively as part of a passionate kitchen team</p><p>Strong communication and interpersonal skills</p><p>Experience with food cost management and inventory control</p><p>Flexibility to work weekday and weekend shifts, including evenings</p><p></p></section>

Company Description<br> <br>LÜLU’S is a luxury all-day café dedicated to offering thoughtfully crafted dishes and specialty drinks that adapt to the rhythm of the day. Our menu evolves in the afternoon to provide a balance of comfort, indulgence, and elevated flavors. We are rooted in craftsmanship and creativity, delivering refined yet inviting dining experiences. At LÜLU'S, quality, design, and atmosphere come together seamlessly to create a unique setting for our guests.<br><br> Role Description<br> <br>We are seeking a dedicated Chef De Partie for a full-time, on-site position located in Cairo. The Chef De Partie will be responsible for managing specific sections of the kitchen, preparing and presenting high-quality dishes, ensuring food safety and hygiene standards, and assisting in menu development. Additional responsibilities include collaborating with team members, supervising junior kitchen staff, and maintaining consistency in flavor and presentation according to LÜLU'S standards.<br><br> Qualifications<br> <br>Expertise in culinary techniques, food preparation, and presentation Experience in managing kitchen operations and supervising team members Knowledge of food safety regulations and proper hygiene practices Ability to work under pressure in a fast-paced kitchen environment Strong organizational and time management skills Adaptability to work with seasonal and evolving menus Formal culinary training or a degree in culinary arts is an advantage Previous experience in a high-end restaurant or luxury café is highly desirable

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Responsibilities</strong></p> <p>Food Preparation and Cooking:</p> <ul> <li>Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</li> <li>Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</li> <li>Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</li> <li>Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</li> </ul> <p>Station Management:</p> <ul> <li>Manage the section efficiently, ensuring it runs smoothly throughout service.</li> <li>Ensure that all ingredients are available and prepped in your section before service begins.</li> <li>Maintain a clean, organized, and safe working environment in your section.</li> <li>Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</li> </ul> <p>Quality Control:</p> <ul> <li>Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency.</li> <li>Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</li> <li>Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines.</li> </ul> <p>Leadership and Supervision:</p> <ul> <li>Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices.</li> <li>Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</li> <li>Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</li> <li>Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef.</li> </ul> <p>Health &amp; Safety Compliance:</p> <ul> <li>Ensure the kitchen complies with all food safety and hygiene regulations.</li> <li>Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</li> <li>Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</li> <li>Follow health and safety protocols to minimize hazards and ensure a safe work environment.</li> </ul> <p>Inventory and Stock Control:</p> <ul> <li>Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out).</li> <li>Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</li> <li>Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time.</li> </ul> <p>Collaboration and Communication:</p> <ul> <li>Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations.</li> <li>Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</li> <li>Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</li> </ul> <p>Training and Development:</p> <ul> <li>Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</li> <li>Participate in training sessions, both formal and informal, to enhance your culinary abilities.</li> <li>Be open to feedback and actively seek ways to improve performance and efficiency.</li> </ul> <p>Maintenance of Equipment:</p> <ul> <li>Ensure that all kitchen equipment and tools are used properly and are well-maintained.</li> <li>Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly.</li> <li>Keep your section's tools and equipment clean and in good working order.</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> 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> <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></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p> Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards.</p> <p> Supervise daily kitchen operations, ensuring smooth service and excellent food quality.</p> <p> Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety.</p> <p>Menu Development:</p> <p> Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant s culinary concept.</p> <p> Develop new recipes and creative dishes to maintain variety and innovation.</p> <p> Ensure consistency in food preparation and presentation across all dishes.</p> <p>Team Management &amp; Training:</p> <p> Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively.</p> <p> Conduct regular performance evaluations and offer feedback to help associate grow professionally.</p> <p> Plan and organize associate schedules to ensure sufficient coverage during service hours.</p> <p>Inventory &amp; Cost Control:</p> <p> Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently.</p> <p> Work with suppliers to order fresh ingredients and manage food costs, staying within the budget.</p> <p> Control kitchen waste and manage portions to reduce costs while maintaining quality.</p> <p>Quality Assurance:</p> <p> Ensure food quality and consistency by overseeing preparation, cooking, and plating.</p> <p> Perform regular quality checks to ensure all dishes meet restaurant standards.</p> <p> Address any concerns or complaints related to food quality or service.</p> <p>Health &amp; Safety Compliance:</p> <p> Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices.</p> <p> Implement and monitor food safety protocols to prevent contamination or foodborne illness.</p> <p> Ensure the kitchen environment is clean, organized, and safe for all team members.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><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>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>Experience/Certificates/Education</p> <p> Experience: Minimum of 5 - 7 years of experience in a senior culinary role, with at least 3 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></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Creative Leadership &amp; Menu Innovation</strong></p> <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> <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> <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> <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> <ul> <li>Actively engage with guests during key dining events and special occasions.</li> <li>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> <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> <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> <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> <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></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><strong>Leading Myself</strong></p> <ul> <li>Positive Orientation</li> <li>Operational Decision Making</li> <li>Self-Development &amp; Management</li> </ul> <p><strong>Leading Others</strong></p> <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> <ul> <li>Advocating Guest Passion</li> <li>Business Planning and Analysis</li> <li>Business Improvement and Change</li> </ul> <p><strong> u&gt;Experience/Certificates/Education/u&gt; </strong></p> <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><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p> <p><b>Speciality Area Oversight:</b></p> <p> Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</p> <p> Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</p> <p> Take charge of creating, refining, and enhancing dishes that fit the specialty area.</p> <p> Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</p> <p><b>Menu Development and Execution:</b></p> <p> Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.</p> <p> Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</p> <p> Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</p> <p><b>Employee Supervision and Training:</b></p> <p> Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</p> <p> Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</p> <p> Provide mentorship to staff, helping them develop skills within the specialty area.</p> <p> Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</p> <p><b>Quality Control and Presentation:</b></p> <p> Maintain high standards of food quality, flavor, and presentation in the specialty area.</p> <p> Monitor food preparation and cooking techniques to ensure they align with the restaurant s standards.</p> <p> Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</p> <p><b>Kitchen Management:</b></p> <p> Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</p> <p> Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</p> <p> Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</p> <p> Work with the team to ensure efficient food preparation, especially during peak hours.</p> <p><b>Inventory and Stock Control:</b></p> <p> Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</p> <p> Track ingredient usage to minimize waste and help control food costs.</p> <p> Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</p> <p><b>Health, Safety, and Cleanliness Compliance:</b></p> <p> Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</p> <p> Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</p> <p> Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</p> <p><b>Customer Satisfaction:</b></p> <p> Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</p> <p> Respond to customer feedback related to specialty dishes and make adjustments as needed.</p> <p> Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</p> <p><b>Additional Responsibilities:</b></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></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p> Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</p> <p> Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</p> <p> Skills &amp; Attributes:</p> <ul> <li>Strong culinary skills and knowledge in the specialty area.</li> <li>Proficient in using specialized tools or equipment unique to the culinary specialty.</li> <li>Strong leadership and organizational skills.</li> <li>Ability to multitask and work under pressure, particularly during peak service times.</li> <li>Exceptional attention to detail, particularly in food presentation and quality.</li> <li>Good understanding of food safety and sanitation standards.</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><b>Responsibilities&nbsp;</b></p> <p > </p> <p >Creative Leadership &amp; Menu Innovation</p> <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 >Operational &amp; Quality Excellence</p> <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 >Team Development &amp; Culture</p> <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 >Financial &amp; Inventory Management</p> <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 >Guest Engagement &amp; Brand Collaboration</p> <ul > <li>Actively engage with guests during key dining events and special occasions.</li> <li>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 >Service Excellence &amp; Quality:</p> <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 >Training &amp; Development:</p> <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 >Sustainability:</p> <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 >Compliance &amp; Standards:</p> <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> <p > </p> <p > </p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><br></p><strong><ul> </ul></strong><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Kitchen Leadership:</strong></p> <ul> <li>Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards.</li> <li>Supervise daily kitchen operations, ensuring smooth service and excellent food quality.</li> <li>Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety.</li> </ul> <p><strong>Menu Development:</strong></p> <ul> <li>Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant s culinary concept.</li> <li>Develop new recipes and creative dishes to maintain variety and innovation.</li> <li>Ensure consistency in food preparation and presentation across all dishes.</li> </ul> <p><strong>Team Management &amp; Training:</strong></p> <ul> <li>Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively.</li> <li>Conduct regular performance evaluations and offer feedback to help associate grow professionally.</li> <li>Plan and organize associate schedules to ensure sufficient coverage during service hours.</li> </ul> <p><strong>Inventory &amp; Cost Control:</strong></p> <ul> <li>Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently.</li> <li>Work with suppliers to order fresh ingredients and manage food costs, staying within the budget.</li> <li>Control kitchen waste and manage portions to reduce costs while maintaining quality.</li> </ul> <p><strong>Quality Assurance:</strong></p> <ul> <li>Ensure food quality and consistency by overseeing preparation, cooking, and plating.</li> <li>Perform regular quality checks to ensure all dishes meet restaurant standards.</li> <li>Address any concerns or complaints related to food quality or service.</li> </ul> <p><strong>Health &amp; Safety Compliance:</strong></p> <ul> <li>Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices.</li> <li>Implement and monitor food safety protocols to prevent contamination or foodborne illness.</li> <li>Ensure the kitchen environment is clean, organized, and safe for all team members.</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>&nbsp;</p><ul> </ul><p></p></section>

<p class=\"MsoNormal\" style=\"line-height:normal;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\"><strong>What will I be doing?</strong></span></span></p><p class=\"MsoNormal\" style=\"line-height:normal;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</span></span></p><ul type=\"disc\"><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Contribute to menu creation</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Ensure consistency in quality of dishes at all times</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Manage customer relations when necessary, in the absence of the Junior Sous Chef</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Ensure resources meet business needs through the effective management of working rotas</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Support brand standards through the training and assessment of your team</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Manage food cost controls to contribute to Food and Beverage revenue</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Knowledge of activities in other departments and implications</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Ensure compliance with food hygiene and Health and Safety standards</span></span></li></ul><p class=\"MsoNormal\" style=\"line-height:normal;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;\"><span style=\"font-family:"Arial",sans-serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\"><strong>What are we looking for?</strong></span></span></p><p class=\"MsoNormal\" style=\"line-height:normal;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">A Junior 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:</span></span></p><ul type=\"disc\"><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Strong Chef de Partie or previous Junior Sous Chef Experience</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Approaches food in a creative way</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Strong supervisory skills</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Positive attitude</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Good communication skills</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Committed to delivering a high level of customer service</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Excellent grooming standards</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Excellent planning and organising skills</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Willingness to learn</span></span></li></ul><p class=\"MsoNormal\" style=\"line-height:normal;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;\"><span style=\"font-family:"Arial",sans-serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</span></span></p><ul type=\"disc\"><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l0 level1 lfo3;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Relevant qualifications for role</span></span></li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l0 level1 lfo3;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Ability to work a variety of shifts including weekends, days, afternoons and evenings</span></span></li></ul><p class=\"MsoNormal\" style=\"background-color:white;line-height:normal;margin-bottom:9.0pt;\"><span style=\"color:black;font-family:"Open Sans",sans-serif;font-size:10.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\"><strong>What's in it for me?</strong></span></span></p><ul type=\"disc\"><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">Career and development opportunities in Hilton Hotels Worldwide</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">Competitive Salary & Wages</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">Monthly Transportation Allowance</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">Private Health Insurance (After completing a six-month assignment period)</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">“Go Hilton” - discounted room rates in Hilton Hotels Worldwide for yourself and your family members & friends</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">Complimentary Dry Cleaning for Business Attire after the opening.</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">50% discount on personal food & beverage consumption in the sister hotels. </span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">14 days paid paternity leave</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">Opportunity to make a positive impact on environment and community with Travel with Purpose program</span></span></li></ul><p class=\"MsoNormal\" style=\"background-color:white;line-height:normal;margin-bottom:9.0pt;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\">Specifically, we look for demonstration of these Hilton Values:</span></span></p><ul type=\"disc\"><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\"><strong>Hospitality </strong>- We're passionate about delivering exceptional guest experiences.</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\"><strong>Integrity</strong> - We do the right thing, all the time.</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\"><strong>Leadership</strong> - We're leaders in our industry and in our communities.</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\"><strong>Teamwork </strong>- We're team players in everything we do.</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\"><strong>Ownership</strong> - We're the owners of our actions and decisions.</span></span></li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\"><span style=\"color:black;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-color-alt:windowtext;mso-fareast-font-family:"Times New Roman";\"><strong>Now</strong> - We operate with a sense of urgency and discipline</span></span></li></ul><p class=\"MsoNormal\" style=\"line-height:normal;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;\"><br><span style=\"font-family:"Arial",sans-serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\"><strong>What will it be like to work for Hilton?</strong></span></span></p><p class=\"MsoNormal\" style=\"line-height:normal;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;\"><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its </span></span><a href=\"http://jobs.hiltonworldwide.com/our-brands/index.php\" target=\"_blank\"><span style=\"color:blue;font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">global brands</span></span></a><span style=\"font-family:"Times New Roman",serif;font-size:12.0pt;\"><span style=\"mso-fareast-font-family:"Times New Roman";\">.  Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day.  And, our amazing Team Members are at the heart of it all!</span></span><br> </p>

<p><h4>Job summary</h4> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <br> <h4>Candidate profile</h4> <br> <strong>Education and experience</strong> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <br> <h4>Core work activities</h4> <br> <strong>Ensuring culinary standards and responsibilities are met</strong> <ul> <li>Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li> <li>Assists Executive Chef with all kitchen operations and preparation.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li>Assists in determining how food should be presented and creates decorative food displays.</li> <li>Maintains purchasing, receiving and food storage standards.</li> <li>Ensures compliance with food handling and sanitation standards.</li> <li>Performs all duties of kitchen managers and employees as necessary.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Operates and maintains all department equipment and reports malfunctions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> </ul> <br> <strong>Leading kitchen operations</strong> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Maintains the productivity level of employees.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Ensures property policies are administered fairly and consistently.</li> <li>Communicates performance expectations in accordance with job descriptions for each position.</li> <li>Recognizes success performance and produces desired results.</li> </ul> <br> <strong>Ensuring exceptional customer service</strong> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Sets a positive example for guest relations.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Handles guest problems and complaints.</li> </ul> <br> <strong>Maintaining culinary goals</strong> <ul> <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li> <li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li> <li>Trains employees in safety procedures.</li> </ul> <br> <strong>Managing and conducting human resource activities</strong> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Brings issues to the attention of the department manager and Human Resources as necessary.</li> </ul> <br> <strong>Additional responsibilities</strong> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <br> <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. 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Assists Executive Chef with all kitchen operations and preparation.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Maintains purchasing, receiving and food storage standards.<br>• Ensures compliance with food handling and sanitation standards.<br>• Performs all duties of kitchen managers and employees as necessary.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>Leading Kitchen Operations<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Ensures property policies are administered fairly and consistently.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Recognizes success performance and produces desired results.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Handles guest problems and complaints.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<br>• Trains employees in safety procedures.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; 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. 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&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>