وظائف شيف أسماك في مصر

<p>Seafood Chef</p><p>Job Requirements</p><p><strong>Nationality:</strong> Egyptian.</p><p>Has knowledge and training experience in <strong>grilling and cooking seafood</strong>.</p><p><strong>Age:</strong> Not exceeding 40 years old.</p><p><strong>Education:</strong> Must be able to read and write.</p><p><strong>Language:</strong> Arabic speaker only.</p><p>Previous experience in preparing, processing, and cooking seafood is preferred.</p>

pastries and bakery chef for the mine site (Bakery & Pastry Chef) The job role is to operate and manage the pastries and bakery department in the kitchen to produce high-quality daily menus for the workforce on site. This role includes preparing ingredients, innovating a wide range of fresh pastries, and decorating desserts to present them attractively, in addition to handling related administrative and paperwork tasks. Working under company directives, the successful holder of the role will uphold excellent food safety and hygiene standards while collaborating with the chief chef of the section to ensure an efficient and high-performing work environment. • Job site: On-site at Marsa Alam • Contract type: Permanent, full-time • Work system (shifts): 20 working days / 10 days off • Benefits and compensation: competitive salary and comprehensive benefits package Main duties and responsibilities • Operating the department and executing the menus: managing and running the pastries and bakery section in the kitchen, preparing desserts, pastries, and pastries according to specified recipes to meet daily menus. Developing new innovative recipes for seasonal dessert menus. • Baking and ingredient preparation: preparing raw ingredients, testing food flavors to ensure exceptional taste, and safely handling commercial baking and kitchen equipment. • Plating and presentation: decorating and presenting desserts and pastries to ensure they are presented in a beautiful, appetizing, and appealing way for residents at the camp and site workers. • Commitment to safety, health, hygiene, and food safety: adhering to strict cleanliness and safety standards on site. Ensuring the department complies with health regulations, maintaining cleanliness of the workstation, applying proper storage methods for raw materials, and meeting internal and external audit requirements. • Departmental administration and documentation: using basic management skills to handle required kitchen documents and paperwork. Identifying and reporting all required equipment maintenance work, and proactively recommending tools or materials that would facilitate or improve task completion. Qualifications and requirements • Educational qualification: a diploma or above from a tourism and hotels school/institute, or an equivalent field. A valid and recognized Hygiene Certificate is preferred. • Practical experience: at least 5 years of hands-on experience in the production of pastries and bakery products. Strongly preferred for those with specific experience in large-scale catering, or remote-site camps, or high-volume food production environments. Prior experience in the gold mining sector is not required. • Knowledge and skills: practical and in-depth familiarity with global food safety standards and compliance, and knowledge of commercial kitchen equipment. Basic administrative abilities and readiness to complete routine production paperwork. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 5</li><li>Shift system: mornings only</li><li>Benefits: health insurance, social security, transportation allowance, meals, housing, overtime</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</li><li>Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.</li><li>Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.</li><li>Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.</li><li>Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.</li><li>Ensure that all sushi and Japanese food items included in the daily menu, buffet, à la carte, banquet, and special event requirements are prepared on time.</li><li>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</li><li>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</li><li>Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.</li><li>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</li><li>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</li><li>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</li><li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</li><li>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</li><li>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</li><li>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.</li><li>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</li><li>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</li><li>Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</li><li>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</li><li>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</li><li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education:</strong> At least a primary school diploma.</li><li><strong>Experience: </strong>At least 5 years of practical experience.</li><li><strong>Foreign Language:</strong> Not required.</li><li><strong>Courses and Seminars:</strong> Prior attendance in trainings in the related field.</li><li><strong>Computer Literacy: </strong>Not required.</li><li><strong>Skills:</strong> Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

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

<p>Assist the Executive Sous Chef in the full operation of all kitchen units. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle Plan food production in accordance with the stages identified by the Executive Culinary Chef. Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef. Organise the personnel s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards.</p><p><strong>Desired Candidate Profile</strong></p><h2>Qualifications</h2><p><strong>Education :</strong> At least a high school or vocational diploma.</p><p><strong>Experience :</strong> Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><p><strong>Foreign Language:</strong> At least intermediate level English.</p><p><strong>Courses and Training:</strong> Prior attendance in courses and seminars in the related field.</p><p><strong>Computer Literacy:</strong> Basic computer applications.</p><p><strong>Skills:</strong> 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. Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assist the Sous Chef in the full operation of all kitchen units. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. Plan food production in accordance with the stages identified by the Executive Culinary Chef. Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef. Organise the personnel s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). Predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. Carry out all responsibilities related to Protection from pandemic disease &amp; action response implemented at the facilities</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><b>Education</b>: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. 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.</p><p></p></section>

<p><h4>Company description</h4> <p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p> <p>A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.</p> <p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El Sheikh, and 9 km from Sharm El Sheikh.</p> <h4>Job description</h4> <p><strong>Culinary excellence</strong> – master Japanese cooking techniques, knife skills, and Teppan grill artistry.<br> Prepare premium dishes with precision, flair, and fine dining presentation standards.<br> Work with high-quality ingredients: seafood, meats, and seasonal produce.</p> <p><strong>Guest experience</strong> – deliver interactive cooking performances at the Teppan table.<br> Engage guests with storytelling, cultural insights, and personalized service.<br> Maintain a welcoming, professional demeanor to create memorable dining moments.</p> <p>Proven experience in high-end restaurants or hotels required.<br> Strong communication and presentation skills — blending culinary mastery with performance.</p> <h4>Qualifications</h4> <ul> <li>Minimum 2–5 years experience in Teppanyaki or Asian cuisine.</li> <li>Proven experience in a live cooking/show cooking environment.</li> <li>Strong knife skills and grilling techniques.</li> <li>Excellent communication and interpersonal skills.</li> <li>Strong attention to detail and consistency.</li> <li>Good English communication skills (additional languages are a plus).</li> <li>Professional appearance and hygiene standards.</li> <li>Team player with a positive attitude and commitment to customer service.</li> <li>Bachelor's degree or culinary qualification (preferred).</li> <li>Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms and suites featuring contemporary designs, including a unique side for adults.</p> <p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p> <p>Join our motivated and vibrant team and build your career with us.</p> <h4>Job description</h4> <p><strong>Culinary excellence</strong> – master Japanese cooking techniques, knife skills, and Teppan grill artistry.<br> Prepare premium dishes with precision, flair, and fine dining presentation standards.<br> Work with high-quality ingredients: seafood, meats, and seasonal produce.</p> <p><strong>Guest experience</strong> – deliver interactive cooking performances at the Teppan table.<br> Engage guests with storytelling, cultural insights, and personalized service.<br> Maintain a welcoming, professional demeanor to create memorable dining moments.</p> <p>Proven experience in high-end restaurants or hotels required.<br> Strong communication and presentation skills — blending culinary mastery with performance.</p> <h4>Qualifications</h4> <ul> <li>Minimum 2–5 years experience in Teppanyaki or Asian cuisine.</li> <li>Proven experience in a live cooking/show cooking environment.</li> <li>Strong knife skills and grilling techniques.</li> <li>Excellent communication and interpersonal skills.</li> <li>Strong attention to detail and consistency.</li> <li>Good English communication skills (additional languages are a plus).</li> <li>Professional appearance and hygiene standards.</li> <li>Team player with a positive attitude and commitment to customer service.</li> <li>Bachelor's degree or culinary qualification (preferred).</li> <li>Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).</li> </ul></p><p></p>

Senior Chef | شيف أول???? Squad 101 Health & Wellness Retreat – Giza<br>"Squad 101" Health & Wellness Retreat is hiring a Senior Chef to join our kitchen team and work directly with the Executive Chef.نبحث في منتجع "سكواد 101" للصحة واللياقة عن شيف أول متمكن لديه خبرة جيدة في تشغيل المطابخ، ويستطيع الاعتماد عليه في التشغيل اليومي وتحمل مسؤولية المطبخ عند غياب الشيف العمومي مدير المطبخ.<br>المهام الرئيسية | Key Responsibilities إعداد وطهي وتقديم وجبات المنتجع طبقًا لقوائم الطعام والوصفات المعتمدة. Prepare, cook and serve retreat meals according to approved menus and recipes.<br>مراعاة الملاحظات الغذائية والمتطلبات الخاصة بالنزلاء وتنفيذها بدقة. Follow guests' dietary requirements and special food instructions accurately.<br>المشاركة في تجهيز وتنفيذ بوفيهات المناسبات والطلبات المختلفة. Support the preparation and execution of event buffets and other food orders.<br>مساندة الـExecutive Chef في التشغيل اليومي وتحمل مسؤولية تشغيل المطبخ عند غيابه. Support the Executive Chef in daily operations and take operational responsibility for the kitchen when required.<br>متابعة تنظيم ونظافة الثلاجات والفريزرات والمخازن ودرجات التبريد. Monitor the proper organization, cleanliness and temperatures of refrigerators, freezers and food storage areas.<br>المشاركة في طلبات الشراء واستلام الخامات والتأكد من جودتها وصلاحيتها. Assist with food purchasing, receiving supplies and checking their quality and validity.<br>الحفاظ على مستوى ثابت من جودة الطعام والنظافة والتنظيم والانضباط. Maintain consistent standards of food quality, hygiene, organization and discipline.<br>المتطلبات | Requirementsخبرة عملية جيدة في المطابخ، ويفضل خبرة سابقة بمستوى شيف دي بارتي أو ما يعادلها. Solid practical kitchen experience, preferably at Chef de Partie level or equivalent.<br>شيف عملي قادر على الطهي والتنفيذ بنفسه، وليس دوره إداريًا أو إشرافيًا فقط. Must be a hands-on chef who actively cooks and works within the kitchen, not only supervises.<br>الجدية والالتزام والنظافة والتنظيم والقدرة على تحمل المسؤولية. Reliable, disciplined, organized and able to take responsibility.<br>القدرة على الإقامة الكاملة في مقر العمل. Must be comfortable with a full-time resident position.<br>الراتب والمزايا | Salary & Benefits:???? الراتب: من 12,000 - 15،000 جنيه مصري شهريًا.???? Salary: 12,000 - 15,000 EGP per month.<br>???? إقامة كاملة في مقر المنتجع.???? Full on-site accommodation provided.<br>????️ الوجبات والإعاشة بالكامل على حساب الشركة.????️ Full meals and living arrangements provided.<br>???? رصيد إجازات يعادل 8 أيام شهريًا، بالإضافة إلى الإجازات السنوية.???? Leave entitlement equivalent to 8 days per month, in addition to annual leave.<br>???? مقر العمل يبعد حوالي 15 كم من بوابات الشيخ زايد / 6 أكتوبر.???? The retreat is located approximately 15 km from Sheikh Zayed / 6 October gates.<br>للتقديم، يرجى إرسال السيرة الذاتية من خلال Linked In. To apply, please submit your updated CV through Linked In.<br>#Hiring #Senior Chef #Chef DePartie #Chef Jobs #Hospitality Jobs #Kitchen Jobs #Egypt Jobs #Giza Jobs #Sheikh Zayed #6October #Squad101

KEY RESPONSIBILITIES<br>• Prepare all basic food items for the menu requested by their supervisor.• Must possess advanced knife handling skills.• Must be able to work in any section of a kitchen.• Must have a good food knowledge and understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes.• Must be proficient in effecting completing tasks, work efficiently and productively.• Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATION<br>• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (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 people 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.<br>#Line Cook #Cook Jobs #Chef Jobs #Culinary Jobs #Hospitality Jobs #Cruise Ship Jobs #Cruise Careers #Galley Jobs #Hotel Jobs #Resort Jobs #Banquet Chef #Kitchen Jobs #International Cuisine #Continental Cuisine #Food Production #Hiring Now #Egypt Jobs #Egypt Chef Jobs #Egyptian Chefs #Chef Egypt #Hospitality Careers #Chef Recruitment #Hospitality Recruitment #Work AtSea #Cruise Hiring

We’re Hiring – Demi Chef ????‍????LOZAN Catering is looking for a Demi Chef to join our team!???? Experience: 1–2 years in a similar position???? Location: 6th of October???? Availability: Ready to join immediately???? Industry: Catering / Food & Beverage We are looking for someone who is passionate about food, committed to quality, and able to work effectively within a professional kitchen team.???? Interested candidates: Please send your CV or share it with someone who may be interested.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

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

Company Description Maxim Food is a growing food service company committed to delivering high-quality cuisine and consistent dining experiences. The company focuses on fresh ingredients, efficient kitchen operations, and strict hygiene standards to ensure customer satisfaction. Maxim Food values teamwork, professional development, and a supportive work environment for all kitchen staff. Joining Maxim Food offers opportunities to refine culinary skills and contribute to a dynamic, service-oriented organization.<br>Role Description The Chef De Partie at Maxim Food is a full-time, on-site role based in Cairo, Egypt. The person in this role oversees a specific section of the kitchen, preparing and cooking dishes according to company standards and recipes. Daily tasks include organizing mise en place, ensuring food quality and presentation, and monitoring compliance with hygiene and safety regulations. The Chef De Partie collaborates with the Head Chef and other team members, assists in menu execution, and helps train and support junior staff. The role requires efficient time management, attention to detail, and the ability to maintain high standards during busy service periods.<br>Qualifications<br> <br>Strong culinary skills with hands-on experience in cooking and food preparation Knowledge of professional kitchen hygiene, food safety practices, and sanitation standards Effective communication skills for coordinating with kitchen and service teams Previous experience as a Chef De Partie or in a similar kitchen position Ability to work in a fast-paced, high-pressure environment while maintaining quality Professional culinary training or relevant certification is preferred Flexible schedule availability, including weekends and holidays as needed Commitment to teamwork, reliability, and continuous improvement in culinary techniques