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<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know – connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <p><strong>Baking operations management:</strong></p> <ul> <li>Oversee the daily baking operations, ensuring timely and efficient production of all baked goods.</li> <li>Prepare, bake, and present a variety of baked products according to the menu, recipes, and quality standards.</li> <li>Ensure consistency in product quality, presentation, and portion sizes across all batches.</li> </ul> <p><strong>Menu and recipe development:</strong></p> <ul> <li>Collaborate with management to create and develop new bakery items or seasonal offerings.</li> <li>Adjust recipes and ingredients to maintain high-quality products and address customer preferences or dietary needs.</li> <li>Ensure that all recipes are followed precisely, including ingredient measurements, techniques, and cooking times.</li> </ul> <p><strong>Team supervision & training:</strong></p> <ul> <li>Manage and lead the bakery team, including bakers, assistants, and other team members, ensuring effective communication and teamwork.</li> <li>Provide training, mentorship, and guidance to junior bakers, helping them develop their skills and ensure quality control.</li> <li>Conduct performance evaluations and maintain a positive, motivating work environment.</li> </ul> <p><strong>Inventory and supply management:</strong></p> <ul> <li>Monitor inventory levels of baking ingredients and supplies, ensuring they are always stocked and fresh.</li> <li>Place orders for baking supplies and ingredients in a timely manner, working within budget constraints.</li> <li>Ensure proper storage of all ingredients, adhering to food safety guidelines and minimizing waste.</li> </ul> <p><strong>Quality control:</strong></p> <ul> <li>Oversee the quality of all baked goods, ensuring they meet the bakery’s standards for taste, texture, appearance, and freshness.</li> <li>Implement quality control procedures to maintain consistency and excellence in all products.</li> <li>Regularly inspect finished products and make adjustments as needed to meet high-quality standards.</li> </ul> <h4>Health & safety compliance:</h4> <ul> <li>Ensure all baking activities comply with local health and safety regulations, including proper handling, storage, and sanitation of ingredients and baked goods.</li> <li>Maintain a clean, organized, and safe work environment, ensuring kitchen and equipment are regularly cleaned and maintained.</li> <li>Enforce hygiene and safety standards within the bakery, providing training to staff on food safety and proper handling techniques.</li> </ul> <p><strong>Customer relations (if applicable):</strong></p> <ul> <li>Interact with customers to gather feedback on products and address any concerns or suggestions.</li> <li>Adapt the product offerings based on customer demand, feedback, and seasonal trends.</li> </ul> <p><strong>Administrative duties:</strong></p> <ul> <li>Track and manage costs for ingredients and supplies, ensuring production is cost-effective while maintaining product quality.</li> <li>Assist in creating schedules for the bakery team to ensure proper coverage and efficient production.</li> <li>Prepare and submit reports to management regarding inventory, production, and staffing.</li> </ul> <p><strong>Additional responsibilities:</strong></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> <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> <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 & 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> <h4>Experience / certificates / education</h4> <ul> <li>Experience: Minimum of 5 - 7 years of bakery 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.</li> <li>Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</li> <li>Skills & attributes: <ul> <li>Extensive knowledge of baking techniques, ingredients, and production processes.</li> <li>Strong leadership, organizational, and communication skills.</li> <li>Ability to work efficiently under pressure and maintain high-quality standards in a fast-paced environment.</li> <li>Excellent attention to detail and a passion for baking and pastry arts.</li> </ul> </li> <li>Language: <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> </li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Portaluna, a Morgans Originals Hotel</strong></p><br><p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.</p><br><p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p><br><br>Job Description<br><br><p>Responsibilities</p><br><p>Baking Operations Management:</p><br><p>· Oversee the daily baking operations, ensuring timely and efficient production of all baked goods.</p><br><p>· Prepare, bake, and present a variety of baked products according to the menu, recipes, and quality standards.</p><br><p>· Ensure consistency in product quality, presentation, and portion sizes across all batches.</p><br><p>Menu and Recipe Development:</p><br><p>· Collaborate with management to create and develop new bakery items or seasonal offerings.</p><br><p>· Adjust recipes and ingredients to maintain high-quality products and address customer preferences or dietary needs.</p><br><p>· Ensure that all recipes are followed precisely, including ingredient measurements, techniques, and cooking times.</p><br><p>Team Supervision &amp; Training:</p><br><p>· Manage and lead the bakery team, including bakers, assistants, and other team members, ensuring effective communication and teamwork.</p><br><p>· Provide training, mentorship, and guidance to junior bakers, helping them develop their skills and ensure quality control.</p><br><p>· Conduct performance evaluations and maintain a positive, motivating work environment.</p><br><p>Inventory and Supply Management:</p><br><p>· Monitor inventory levels of baking ingredients and supplies, ensuring they are always stocked and fresh.</p><br><p>· Place orders for baking supplies and ingredients in a timely manner, working within budget constraints.</p><br><p>· Ensure proper storage of all ingredients, adhering to food safety guidelines and minimizing waste.</p><br><p>Quality Control:</p><br><p>· Oversee the quality of all baked goods, ensuring they meet the bakery’s standards for taste, texture, appearance, and freshness.</p><br><p>· Implement quality control procedures to maintain consistency and excellence in all products.</p><br><p>· Regularly inspect finished products and make adjustments as needed to meet high-quality standards.</p><br><p>Health &amp; Safety Compliance:</p><br><p>· Ensure all baking activities comply with local health and safety regulations, including proper handling, storage, and sanitation of ingredients and baked goods.</p><br><p>· Maintain a clean, organized, and safe work environment, ensuring kitchen and equipment are regularly cleaned and maintained.</p><br><p>· Enforce hygiene and safety standards within the bakery, providing training to staff on food safety and proper handling techniques.</p><br><p>Customer Relations (if applicable):</p><br><p>· Interact with customers to gather feedback on products and address any concerns or suggestions.</p><br><p>· Adapt the product offerings based on customer demand, feedback, and seasonal trends.</p><br><p>Administrative Duties:</p><br><p>· Track and manage costs for ingredients and supplies, ensuring production is cost-effective while maintaining product quality.</p><br><p>· Assist in creating schedules for the bakery team to ensure proper coverage and efficient production.</p><br><p>· Prepare and submit reports to management regarding inventory, production, and staffing.</p><br><p>Additional Responsibilities:</p><br><p>· Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p><br><br>Qualifications<br><br><p>Abilities/Key Competencies/Skills</p><br><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p><br><p>Leading Myself</p><br><p>· Positive Orientation</p><br><p>· Operational Decision Making</p><br><p>· Self-Development &amp; Management</p><br><p>Leading Others</p><br><p>· Developing an Empowered Team</p><br><p>· Leading an Engaged and Diverse Team</p><br><p>· Communication</p><br><p>Leading the Business</p><br><p>· Advocating Guest Passion</p><br><p>· Business Planning and Analysis</p><br><p>· Business Improvement and Change</p><br><p>Experience/Certificates/Education</p><br><p>· Experience: Experience: Minimum of 5 - 7 years of bakery 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><br><p>· Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</p><br><p>· Skills &amp; Attributes:</p><br><p>o Extensive knowledge of baking techniques, ingredients, and production processes.</p><br><p>o Strong leadership, organizational, and communication skills.</p><br><p>o Ability to work efficiently under pressure and maintain high-quality standards in a fast-paced environment.</p><br><p>o Excellent attention to detail and a passion for baking and pastry arts.</p><br><p>· Language:</p><br><p>o Excellent reading, writing and oral proficiency in English language.</p><br><p>o Ability to speak other languages and basic understanding of local languages will be an advantage.</p><br><br>Additional Information<br><br><p>What awaits you...</p><br><ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.</li></ul> </div>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <p><strong>Food preparation and cooking:</strong></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><strong>Station management:</strong></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><strong>Quality control:</strong></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><strong>Leadership and supervision:</strong></p> <ul> <li>Supervise and guide junior kitchen associates (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><strong>Health & safety compliance:</strong></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><strong>Inventory and stock control:</strong></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><strong>Collaboration and communication:</strong></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><strong>Training and development:</strong></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><strong>Maintenance of equipment:</strong></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><strong>Additional responsibilities:</strong></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> <h4>Qualifications</h4> <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 & 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>Experience / certificates / education</strong></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> </ul> <p><strong>Physical requirements</strong></p> <ul> <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> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.</p> <p>By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.</p> <p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p> <p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p> <p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p> <p>Hospitality is a work of heart. Join us and become a Heartist®.</p> <h4>Job description</h4> <p>2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development.</p> <p>2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</p> <p>2.3 Within kitchen hygiene rules, chefs who are working in the kitchen should have short and well-cared hair; it is not allowed that men have a moustache or beard.</p> <p>2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.</p> <p>2.5 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.</p> <p>2.6 Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.</p> <p>2.7 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.</p> <p>2.8 Make sure the personnel working in the department comply with personal hygiene rules.</p> <p>2.9 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</p> <p>2.10 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</p> <p>2.11 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.</p> <p>2.12 Assist the Executive Chef in preparing menus taking into account the facility’s standards, food cost budget and special occasions (private functions, special themes etc.).</p> <p>2.13 Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.</p> <p>2.14 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).</p> <p>2.15 Regularly monitor the food safety management system.</p> <p>2.16 Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.</p> <p>2.17 Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.</p> <p>2.18 Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.</p> <p>2.19 Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.</p> <p>2.20 In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.</p> <p>2.21 Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant.</p> <p>2.22 Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction.</p> <p>2.23 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which are organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption of currently used stuffs and equipment (paper, printed out etc.).</p> <p>2.24 To implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>2.25 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</p> <p>2.26 Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>2.27 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or equivalent diploma.</li> <li>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li> <li>Foreign language: At least intermediate level English.</li> <li>Courses and trainings: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Basic computer applications.</li> <li>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li> </ul></p><p></p>