وظائف شيف (طباخ) - الجيزة مصر

<p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 3</li><li>Shift system: morning and evening</li><li>Benefits: social insurance, overtime</li></ul>

Job details: Working hours: 9 hours Leave: Friday + Saturday Social and medical insurance Official and high school leaves 3 meals per day Accommodation available for expatriates <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning only</li><li>Benefits: Health insurance, social insurance, travel allowance, meals, housing, overtime</li></ul>

<p>We are looking for a professional grocery chef to join our team, someone with experience and a sharp eye for handling cheeses, meats, and appetizers.<br>&nbsp;</p><p><strong>Core Requirements and Skills:</strong></p><ul><li><strong>Slicing Experience:</strong> Proficiency in using slicers and knives to cut cheeses and cold cuts (turkey, pastrami, luncheon meat, etc.) with speed and precision.</li><li><strong>Salad Preparation:</strong> High-level skill in preparing and setting up various types of fresh salads and appetizers for the display fridge.</li><li><strong>Knowledge of Imported Cheeses:</strong> Complete expertise in premium and imported cheese varieties (such as Gouda, imported Cheddar, Parmesan, and Roquefort) and how to display and store them correctly.</li><li><strong>Attention to Hygiene:</strong> Full commitment to the cleanliness of refrigerators, tools, and personal appearance according to health standards.<br>&nbsp;</li></ul><p><strong>Conditions:</strong></p><ul><li>Previous experience in large supermarkets or Deli departments.</li><li>Good appearance and polite interaction with customers.</li><li>Punctuality and seriousness at work.<br>&nbsp;</li></ul><p><strong>Benefits:</strong></p><ul><li>Rewarding salary (determined based on experience after the interview).</li></ul>

1 - Preparing meals for a number of 200 to 250 individuals 2 - Serving meals in a good and professional manner 3 - Consider reducing costs in meals while maintaining appropriate quality<p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: mornings only</li><li>Benefits: health insurance, social security, transportation allowance, meals, overtime</li></ul>

A craftsman of breads and soft and dry varieties (able to work on one or more items) <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 100</li><li>Shift system: morning and evening</li><li>Benefits: health insurance, social insurance, transportation allowance</li></ul>

<p>About the role</p><p>We are looking for a young and ambitious professional to join our management team at one of our branches in Giza, to contribute to providing an exceptional experience for our customers. This role focuses on developing leadership skills in a dynamic and fast-paced work environment, where you will work closely with the restaurant manager to ensure the efficiency of daily operations and achieve the highest standards of quality and service.</p><p>Key responsibilities and duties</p><ul><li>Directly supervise the staff and guide them to ensure a high level of customer service is provided.</li><li>Monitor daily inventory and raw materials, ensuring they comply with quality standards.</li><li>Assist in preparing shift schedules and assigning tasks among staff to ensure operational needs are met.</li><li>Monitor compliance with occupational health and safety standards within the dining area and kitchen.</li><li>Contribute to resolving customer complaints effectively and professionally to ensure their satisfaction.</li><li>Prepare periodic reports on sales and team performance and provide suggestions for improvement.</li></ul><p>Qualifications and requirements</p><ul><li>Bachelor's degree in Hotel Management, Business Administration, or any relevant field.</li><li>Proven work experience in the restaurant sector ranging from 4 to 6 years in supervisory or operational roles.</li><li>Proficiency in dealing with Point of Sale (POS) systems and basic computer programs.</li><li>Deep understanding of food safety rules (HACCP) and international quality standards.</li></ul><p>Required skills</p><ul><li>Strong leadership skills and the ability to motivate the team.</li><li>High ability to solve problems and make quick decisions under work pressure.</li><li>Excellent communication skills with customers and team members.</li><li>Attention to detail and accuracy in executing administrative and operational tasks.</li><li>Ability to work in shifts and flexibility in working hours.</li></ul><p>Benefits and perks</p><ul><li>Professional work environment that encourages professional growth and career advancement.</li><li>Opportunities for continuous training and development of management and leadership skills.</li><li>Competitive salary package commensurate with experience and qualifications.</li><li>Additional allowances and incentives linked to operational performance.</li></ul>

Overseeing daily operations such as customer service, food quality, and cleanliness. Systematic inventory and orders management to avoid any shortage or delay in service. Monitoring sales and revenue reports to analyze performance and identify strengths and weaknesses. Organizing staff schedules and task distribution to ensure each person knows their role and timings. Handling customer complaints professionally and providing practical solutions to leave the customer satisfied and willing to visit the restaurant again. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 10</li><li>Shift system: morning only</li><li>Benefits: meals, overtime</li></ul>

Very well-paying salary, social insurance; 4 days off per month; 9 working hours; rotating shifts; annual leaves; periodic promotions; Administrative tasks... Supervising daily operations and assisting the restaurant manager in achieving operational and administrative goals, most notably: Supervising all restaurant sections during the shift and ensuring efficient workflow. Distributing tasks to staff and following up on their implementation. Preparing work schedules and vacations in coordination with the restaurant manager. Monitoring attendance, departure, and work discipline. Training new employees and evaluating their performance periodically. Following company policies and labor regulations. Preparing daily sales, expenses, and operational issue reports. Monitoring inventory and coordinating with responsible parties to order needs before they run out. Ensuring compliance with quality standards, food safety, and cleanliness. Handling customer complaints and working to resolve them professionally. Monitoring revenues and cash advances and ensuring the accuracy of delivery and receipt procedures. Coordinating with Human Resources, Purchasing, Maintenance, and Accounting departments regarding branch needs. Supervising maintenance work and reporting any malfunctions affecting operations. Participating in performance evaluation of employees and proposing promotions or disciplinary actions when needed. Contributing to achieving sales targets, reducing waste, and controlling costs. Performing the restaurant manager's duties in their absence and making necessary operational decisions to ensure business continuity. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 10</li><li>Shift system: Morning and evening</li><li>Benefits: social insurance, transportation allowance, meals</li></ul>

Looking for a Pastry Seller<p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 10</li><li>Shift system: morning and evening</li><li>Benefits: health insurance, social insurance, transportation allowance, overtime</li></ul>

Manager of a Sweets and Pastry Branch – Al Sheikh Zayed Job Summary: A leading company in the field of sweets and pastries (the pastry shop) seeks an outstanding branch manager to oversee branch operations in the Sheikh Zayed area, focusing on achieving the highest levels of quality and profitability. Qualifications: Age: not more than 40 years. Appearance: decent and professional, with the ability to represent the brand. Experience: at least 3 years in managing pastry or sweets branches. Technical skills: full familiarity with analyzing branch profits and losses (P&L), inventory management, and operating costs. Ability to lead and motivate the team to achieve goals. Benefits: competitive salary commensurate with experience. Attractive monthly and quarterly incentives based on branch performance. Opportunities for professional development within the company. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: morning and evening</li><li>Benefits: social insurance</li></ul>

<p>We are seeking an experienced and detail-oriented Chef de Cuisine - Buffet to lead our culinary operations in Giza, Egypt. In this role, you will oversee the preparation, presentation, and service of high-quality buffet cuisine while managing kitchen staff and maintaining the highest standards of food safety and excellence. You will be responsible for creating memorable dining experiences through innovative menu development and impeccable execution.</p><p>Oversee the preparation and presentation of buffet dishes, ensuring consistency, quality, and visual appeal across all service periods</p><p>Manage and supervise kitchen staff, including scheduling, training, and performance evaluation to maintain operational efficiency</p><p>Develop and plan diverse buffet menus that meet organizational standards and accommodate various dietary requirements and preferences</p><p>Implement and maintain strict food safety and hygiene protocols in compliance with local and international standards</p><p>Monitor food costs, manage inventory, and implement cost-control measures without compromising quality</p><p>Coordinate with service staff and management to ensure seamless buffet operations and guest satisfaction</p><p>Maintain a clean, organized, and efficient kitchen environment, adhering to all health and safety regulations</p><p>Train and mentor kitchen team members on culinary techniques, food handling, and professional standards</p><p>Collaborate with management to identify opportunities for menu innovation and operational improvements</p><p>Ensure proper storage, handling, and rotation of ingredients and prepared foods</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 5 years of professional culinary experience, with at least 3 years in buffet or high-volume food service operations</p><p>Proven expertise in buffet cuisine preparation, plating, and presentation techniques</p><p>Strong kitchen management and staff leadership experience</p><p>Comprehensive knowledge of food safety, sanitation, and hygiene standards</p><p>Proficiency in menu planning, recipe development, and culinary innovation</p><p>Excellent organizational and time management skills with the ability to work efficiently under pressure</p><p>Demonstrated cost control and inventory management capabilities</p><p>Strong communication and interpersonal skills for effective team collaboration</p><p>Ability to work flexible hours, including evenings and weekends as required</p><p>Knowledge of international cuisines and dietary requirements (preferred)</p><p>Experience in hotel or hospitality settings (preferred)</p><p>Certification in food safety and hygiene (preferred)</p>

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