وظائف شيف أسماك في مصر

&nbsp;Hiring - Garde Manger – Assistant Chef to join the team, with practical experience in cold kitchen and ability to prepare and present products at a professional level. Tasks and responsibilities: manages all operations of the baguette/bread section in the kitchen; prepares various baguette preparations following the company recipes; coordinates and supervises all pastry and bakery preparations from preparation to presentation; monitors the quality of products to ensure compliance with the predefined quality standards; prepares and prepares various types of Eastern and Western salads and cold appetizers; prepares dressings and sauces for salads; fully adheres to Food Safety & HACCP standards and personal hygiene and hygiene of tools and work area; maintains product quality and adheres to approved recipes and standards. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 4</li><li>Shift system: morning only</li><li>Benefits: social security, overtime</li></ul>

Pastry Chef to join The Yard Kitchen team, with hands-on experience in pastries and bakery, able to work in a structured production environment with high quality standards. Tasks and responsibilities: - Prepare and prepare different types of pastries and baked goods - Prepare orders and daily production according to the work plan - Maintain cleanliness and order of the work area and equipment - Adherence to food safety and personal hygiene standards Requirements: - At least 3 years of experience in pastries and bakery - Hands-on experience in large-scale production - Proficiency in handling equipment and tools of the pastry department - Commitment, accuracy and speedy execution - Ability to work in a team - Preference for experience in Cookies, Pretzels, Bagels & Pastries. Work location: New Cairo – Cairo<p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 3</li><li>Shift system: morning and evening</li><li>Benefits: social security, overtime</li></ul>

Pastry Chef to join The Yard Kitchen team, has practical experience in pastries and bakery, and is able to work in an organized production environment with high quality standards. Tasks and responsibilities: - Prepare and prepare different types of pastries and baked goods - Prepare orders and daily production according to the work plan - Maintain cleanliness and organization of the work area and equipment - Adhere to food safety and personal hygiene standards Requirements: - At least 3 years of experience in pastries and bakery - Practical experience in production in large quantities - Proficiency in handling equipment and tools of the bakery department - Commitment, accuracy, and speed of execution - Ability to work in a team - Preference for experience in Cookies, Pretzels, Bagels & Pastries. Job location: New Cairo – Fifth Settlement <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 3</li><li>Shift system: morning and evening</li><li>Benefits: social security, overtime</li></ul>

If you are passionate about Japanese cuisine and have professional sushi preparation experience, we are looking for a Sushi Chef to join our team.<br><br>Job responsibilities:<br><br>Prepare all types of sushi, sashimi, maki, and nigiri according to the highest quality standards.<br>Prepare and prepare ingredients while maintaining their quality and freshness.<br>Adhere to food safety and hygiene standards (Food Safety & Hygiene).<br>Organize and maintain the workstation cleanliness consistently.<br>Monitor inventory and order necessary supplies to ensure continuous operation.<br>Collaborate with the kitchen team to ensure the best guest experience.<br>Requirements:<br><br>Previous experience working as a Sushi Chef.<br>Proficiency in preparing various types of sushi and using cutting tools professionally.<br>Good knowledge of food safety standards and product quality.<br>Ability to work under pressure and as part of a team.<br>Attention to detail and commitment to delivering the highest quality.

Garde Manger Chef / Cold Kitchen Supervisor for Island Operations. Responsibilities and duties: - Prepare and assemble all types of Eastern and Western salads and cold appetizers. - Prepare dressings and sauces for salads. - Cut and arrange cold cuts, smoked fish, and cold buffet dishes. - Aesthetic coordination of the open buffet and attention to presentation. - Strict adherence to food safety standards (HACCP), personal hygiene, and tool cleanliness. Requirements and conditions: - Gender: male and female. - Education: middle school / high school / higher education. - Experience: 1 to 3 years in the cold kitchen department (Garde Manger). - Excellent knife skills, coordination, and speed. Benefits and compensation: - Accommodation for expatriates / full housing. - Daily meals provided. - Transportation provided. - Competitive salary + service charge share. - Social and medical insurance. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: morning only</li><li>Benefits: social insurance, transportation allowance, meals, housing</li></ul>

Garde Manger / Cold Kitchen Supervisor for island work. Responsibilities and duties: - Prepare and prepare all kinds of eastern and western salads and cold appetizers. - Prepare dressings for salads. - Cut and arrange cold meats and smoked fish and cold buffet dishes. - Aesthetic coordination of the open buffet and attention to presentation. - Strict adherence to food safety standards (HACCP) and personal hygiene and tool cleanliness. Requirements and conditions: - Gender: Male and Female. - Qualification: Secondary / Higher Secondary / Higher qualification. - Experience: 1 to 3 years in the cold kitchen department (Garde Manger). - Excellent skills in using knives, coordination, and speed of performance. Benefits and compensation: - We provide housing for expatriates / full accommodation. - Daily meals provided. - Transportation provided. - Attractive salary + portion of service charge. - Social and medical insurance. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning only</li><li>Benefits: Social insurance, transportation allowance, meals, housing</li></ul>

Job Role: The person in this role will be the head chef of the Desserts and Pastry department, responsible for operating and managing the desserts and pastries section of the kitchen to produce high-quality daily menus for on-site staff. The role includes preparing ingredients, innovating a wide range of fresh pastries, and decorating desserts for an appealing presentation, as well as handling related administrative and paperwork tasks. Working in line with company directives, the successful candidate will uphold excellent food safety and hygiene standards while collaborating with the Head of Department to ensure an efficient and high-performing work environment. • Work location: On-site at Marti Al Alam site (On-site) • 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: • Department operation and menu execution: Manage and operate the Desserts and Pastry section in the kitchen, prepare desserts, pastries, and pastries according to specified recipes to meet daily menus. Develop innovative new recipes for seasonal dessert menus. • Baking and ingredients preparation: Prepare raw ingredients, test food flavors to ensure exceptional taste, and safely handle baking and commercial kitchen equipment. • Aesthetic presentation: Decorate and present desserts and pastries to ensure they are beautifully and appetizingly presented to residents of the camp and site workers. • Occupational health and safety and cleanliness and food safety adherence: Adhere to strict cleanliness and safety standards on site. Ensure the department complies with health regulations, maintain cleanliness of the workstation, apply correct methods for storing raw materials, and meet internal and external audit and inspection requirements. • Department work management and documentation: Use basic management skills to handle required kitchen documents and paperwork. Identify and report all required maintenance for equipment, and proactively recommend tools or materials to facilitate or improve work completion. Qualifications and requirements: • Educational qualification: A mid-level or higher diploma from a Tourism and Hotels school/institute, or an equivalent field. Ideally hold a valid Hygiene Certificate (food safety). • Practical experience: At least 5 years of hands-on experience in confectionery and pastry production. Strongly preferred is experience in large-scale catering, or campsites in remote locations, or high-volume food production environments. Prior experience in gold mining sector is not required. • Knowledge and skills: Practical and deep 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: Morning shifts only</li><li>Benefits: Health insurance, social security, transportation allowance, meals, housing, overtime</li></ul>

<p><strong>Overview of the company and job</strong></p><p>Pizza Campani restaurant is seeking call center staff</p><p>&nbsp;</p><p><strong>Main responsibilities and duties</strong></p><ul><li>Greeting and handling customer inquiries via phone, email, and chat according to established service standards.</li><li>Understanding customer needs and providing immediate solutions or escalating the issue to the appropriate departments with effective follow-up until the ticket is closed.</li><li>Recording and updating all interactions in the customer relationship management system accurately.</li><li>Professionally handling customer complaints and turning them into opportunities to improve service quality and increase satisfaction.</li><li>Adhering to key performance indicators such as first-contact resolution rate, average wait time, and customer satisfaction score.</li><li>Collaborating with sales, technical, and management teams to provide a seamless customer experience.</li><li>Contributing suggestions to improve workflows and providing periodic reports on trends and common issues.</li></ul><p>&nbsp;</p><p><strong>Qualifications and requirements</strong></p><ul><li>A university degree in related fields is preferred, preferably in communications, management, or social sciences.</li><li>Previous experience in a call center or customer service is a plus, but recent graduates are welcome.</li><li>Proficiency in Arabic fluently, with English proficiency mainly for quick reading and writing preferred.</li><li>Strong verbal and written communication skills, with the ability to handle complex inquiries calmly and professionally.</li><li>Analytical problem-solving skills and the ability to work in a team and handle work pressure positively.</li><li>Proficiency in using CRM software and basic messaging and Microsoft Office/Outlook tools.</li><li>Familiarity with customer service concepts and industry quality standards.</li></ul><p>&nbsp;</p><p><strong>Required skills</strong></p><ul><li>Effective communication and active listening skills.</li><li>Ability to manage time, organize tasks, and follow up accurately.</li><li>Flexibility to handle multiple situations and handle client complaints professionally.</li><li>Ability to work in a full-time shift-based team environment.</li></ul><p>&nbsp;</p><p><strong>Benefits</strong></p><ul><li>Competitive salary with incentives and monthly performance-based bonuses.</li><li>Opportunities for professional development and ongoing training and advancement within the company.</li><li>A supportive work environment and collaborative team culture with open communication.</li></ul><p>&nbsp;</p><p><strong>Job details</strong></p><p>Location: Giza, Egypt. Type: Full-time. Level: Senior employee. Qualification: University degree (Bachelor's).</p>

Responsibilities and Duties: - Prepare and cook all hot dishes and meals (grills, stews, fish, meats, poultry, pastas) according to standard recipes. - Prepare and set up hot sauces, broths, and special dressings for main meals. - Ensure foods are cooked at correct temperatures and maintain speed and quality in plate output. - Monitor line setup readiness and coordinate with other kitchen departments during peak times and shifts. - Strictly adhere to personal hygiene standards, sanitize kitchen tools, and apply health, safety, and HACCP food safety requirements. - Keep cooking equipment (grills, ovens, fryers) clean and minimize ingredient waste. Requirements: - Gender: male and female - Educational qualification: secondary / high school / higher education (preferably graduates of hospitality/hotel management or culinary institutes) - Experience: 1 to 3 years in hot kitchen in hotels or well-known restaurants - Ability to work under pressure, handle high temperatures, and quick thinking Benefits: - We provide housing for expatriates / full accommodation - Daily meals during shifts - Transportation provided - Social insurances <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: morning shifts only</li><li>Benefits: social insurance, transportation allowance, meals, housing</li></ul>

Responsibilities: - Prepare and cook all hot dishes and meals (grills, stews, fish, meats, poultry, pastas) according to Standard Recipes. - Prepare and set up hot sauces, gravies, and special dressings for main courses. - Ensure foods are cooked at correct temperatures and maintain speed and quality in plate output. - Monitor Line Setup readiness and coordinate with other kitchen sections during peak periods and shifts. - Strict adherence to personal hygiene standards and sanitization of kitchen tools, and comply with health and food safety requirements (HACCP). - Maintain cleanliness of cooking equipment (grills, ovens, fryers) and minimize food waste. Requirements: Gender: Male and Female. Education: Intermediate / Upper Intermediate / Higher Education (preferably Tourism & Hotels graduates / Culinary institutes). Experience: 1 to 3 years of hot kitchen experience in hotels or well-known restaurants. Ability to work under pressure, handle high temperatures, and quick decision making. Benefits: We provide housing for expatriates / full accommodation. Daily meals during shifts. Transportation provisions. Social insurance. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning only</li><li>Benefits: social insurance, transportation allowance, meals, housing</li></ul>

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Comply with all rules of HSE requirements according to global standards and company’s policy through continuous Risk Assessment, removing any unsafe conditions and follow up<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure that the production plan is implemented efficiently through preparing the daily production program of all machines to deliver the products in time in full OTIF<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure that all machines are working at the optimum conditions and parameters to increase the machines’ OEE as possible through analyzing and improving the process cycle time<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Works to eliminate any source of wastes to improve the production department performance in fully accordance with Lean Six sigma Manufacturing methodology!<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Participates with the production manager in KPIs of the production setting, update and following up to achieve the company’s goals!<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure that all produced products conform with the products’ specs in parallel to maximum production rates<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Keep and improve the skills and talents of his team through Holding continuous training sessions and plan<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Suggest and set preventive actions of any deviation away of either product specs or working machines’ parameters (Fish Bone analysis-5Whys-PGA-PGR-PCDA-……etc)<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prepare daily, Monthly and annual reports to the production manager and the concerned department to stand, Analyze, correct and improve the Production KPIs and Numbers<br><br>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Suggests and participates in the improvement’s projects in the production department and other department related to the production work

<p>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section. 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. 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. 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. 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. Ensure that all sushi and Japanese food items included in the daily menu, buffet, la carte, banquet, and special event requirements are prepared on time. Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards. Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs. 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. Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions. Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process. Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements. Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions. Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef. Ensure that sushi products are presented in an attractive and consistent manner according to the hotel s standards. Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System. Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie. Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas. Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma. Experience: At least 5 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in trainings in the related field. Computer Literacy: Not required. Skills: 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.</p>

<div><b>Job Description</b></div> <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, 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> <div><b>Qualifications</b></div> <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> <div><b>Additional Information</b></div> <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>

<p><br></p><p>Job Description Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel's presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p>Education: At least a high school or vacation diploma.<br>Experience: At least 8 years of practical experience.<br>Foreign Language: Not required.<br>Courses and Seminars: Prior attendance in courses and seminars in the related field.<br>Computer Literacy: Not required.<br>Skills: Is an expert on the products and cooking techniques in the related department.<br>Has basic knowledge about the other kitchen sections and processes.<br>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.<br>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

<p>Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel s presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vacation diploma. Experience: At least 8 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in courses and seminars in the related field. Computer Literacy: Not required. Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</p>

<p><h4>Company description</h4> <p>Why work for Accor?</p> <p>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.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</p> <p>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</p> <p>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.</p> <p>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</p> <p>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</p> <p>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</p> <p>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</p> <p>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</p> <p>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</p> <p>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.</p> <p>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</p> <p>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</p> <p>Assist in maintaining the cleanliness and organization of the sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</p> <p>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</p> <p>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in trainings in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: 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 possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul> <h4>Additional information</h4> <p>Your team and working environment:</p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<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>

<p>Company Description "Why work for Accor? 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. 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/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><p>Job Description Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel s presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vacation diploma.</li><li>At least 8 years of practical experience.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Is an expert on the products and cooking techniques in the related department.</li><li>Has basic knowledge about the other kitchen sections and processes.</li><li>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.</li><li>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>