وظائف شيف أسماك في مصر

KEY RESPONSIBILITIES<br>• Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies.• Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports.• Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.• Supervise the set-up of the Pastry and dessert display in the various buffets.• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.• Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages.• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.• Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley.• Ensures recipes/master list and yields are in accordance with the company’s standards.• Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.• Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Accountable for daily production recap.• Accountable to coach and train the Pastry Cooks.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATION<br>• A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and interpersonal skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.<br>#Pastry Chef DePartie #CDPPastry #Pastry Chef Jobs #Pastry Professionals #Chef Jobs #Hospitality Jobs #Culinary Careers #Luxury Hospitality #Cruise Ship Jobs #Hotel Jobs #Hiring Now #Egypt Jobs #Egypt Careers #Chef Egypt #Hospitality Recruitment

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

<p>We are currently seeking the creative talent a Full-time talented Pastry Cook for Cairo at Nile Plaza that are well-mannered, visionary, and passionate and having a deep understanding of the hospitality concept to join our team</p><p>You would be typically continually developing culinary knowledge to produce high-quality meals while assisting in producing all pastry for hotel operations under the guidance of the Pastry Chef &amp; Assistant Pastry Chef.</p><p>Unlock a world of employee well-being &amp; satisfaction with our comprehensive benefit offerings:</p><ul><li>Competitive Salary, wages, and a comprehensive benefits package</li><li>Excellent Training and Development opportunities</li><li>Complimentary Dry Cleaning for Employee Uniforms, Employee Meals and stays at FS properties (based on availability), with discounted meals.</li><li>Comprehensive private medical insurance, Dental/disability/life insurance</li><li>Retirement benefits/pension</li></ul><p>Learn more about what it is like to work at Four Seasons - visit us: https://www.linkedin.com/company/four-seasons-hotels-and-resorts https://www.facebook.com/FourSeasonsJobs</p><p>In line with our plans for future growth, we have faith in our staff levels in keeping with our exceptional staff-to-guest ratios. We believe that attitude counts as much as skill. As a result, Four Seasons hires motivated people who we train to perform superbly, while we craft an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We look forward to receiving your application !</p><p><strong>Desired Candidate Profile</strong></p><p>Our Ideal Pastry Demi Chef de Partie : A special talent and passion for ensuring you deliver the highest of culinary standards and a commitment to maintaining quality with good understanding of food, health, and safety regulations. Reading, writing &amp; oral proficiency in the English language , and familiar with use of various pieces of Kitchen equipment.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Founded in 2000 in Antalya by award-winning Turkish entrepreneur&nbsp;<strong>Fettah Tamince</strong>, who desired to create cities within cities.</p><br><p>Encapsulating traditional Turkish hospitality, where each Rixos destination is a rich living space where guests and residents can find everything they need, always in carefree atmosphere.</p><br><p>In 2017 Rixos Hotels announces a strategic partnership with Accor Hotels, and in 2022 Rixos becomes part of Ennismore’s “Immersive Resorts” and becomes the backbones of “All Inclusive Collection”.</p><br><p><strong>Brand Network:</strong></p><br><p>Currently 35 hotels (13,000+ rooms) operating and more than 20 hotels (12,000+ rooms) in the pipeline.</p><br><p>With a global presence, Rixos Hotels &amp; Resorts are renowned for providing guests of all ages and interests with the&nbsp;<strong>ultimate all-inclusive experience</strong>.</p><br><p>With&nbsp;<strong>all-inclusive, all-exclusive</strong>&nbsp;<strong>programming</strong>&nbsp;and&nbsp;<strong>services</strong>, we cater for every member of the&nbsp;<strong>family and we are always where our guests want us to be!</strong></p><br><p><strong>What is special about Rixos Service?</strong></p><br><p>A culture of noticing the little things and knowing that the little things have always been the big things!</p><br><p>Are you ready to join our amazing multicultural environment, work in real luxury hotels with ongoing career growth and development opportunities, as well as the most competitive salary and benefits?</p><br><p><em>Apply now, join Rixos and make a difference in others’ life!</em></p><br><br>Job Description<br><br><ol><li>Assist the Executive Sous Chef in the full operation of all kitchen units.</li><li>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.</li><li>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.</li><li>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.</li><li>Work in a coordinated manner with all section chefs and instruct them as needed.</li><li>Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.</li><li>&nbsp;Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.</li><li>Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.</li><li><span>Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle</span></li><li>Plan food production in accordance with the stages identified by the Executive Culinary Chef.</li><li>&nbsp;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.&nbsp;</li><li>Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.</li><li>Continuously monitor that the personnel working in the department comply with personal hygiene rules.</li><li>Ensure that the records needed for the food safety system are kept regularly.</li><li>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.</li><li>Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</li><li>Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef.</li><li>Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.</li><li>Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.</li><li>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).</li><li>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.).</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</li><li><p>responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards.</p><br></li></ol><br>Qualifications<br><br><p><strong>Education</strong>: At least a high school or vocational diploma.</p><br><p><strong>Experience</strong>: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><br><p><strong>Foreign Language:</strong> At least intermediate level English.</p><br><p><strong>Courses and Training:</strong> Prior attendance in courses and seminars in the related field.</p><br><p><strong>Computer Literacy:</strong> Basic computer applications.</p><br><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.</p><br><p><strong>Specialization:</strong> Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques</p><br><br>Additional Information<br><br><p><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Movenpick Cairo Media City, Egypt</p><br><br>Job Description<br><br><p>We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.</p><br><ul><li>Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards</li><li>Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations</li><li>Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols</li><li>Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization</li><li>Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences</li><li>Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery</li><li>Conduct regular quality control checks and implement corrective actions to maintain consistent food standards</li><li>Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction</li><li>Maintain detailed records of food costs, inventory, and kitchen operations</li><li>Foster a professional, organized, and safety-conscious kitchen environment</li></ul><br>Qualifications<br><br><ul><li>Minimum 5 years of professional kitchen experience in a high-volume hospitality setting</li><li>Minimum 2 years of experience in a sous chef or senior culinary supervisory role</li><li>Proven expertise in hot food preparation, cooking techniques, and buffet service management</li><li>Strong knowledge of food safety, sanitation standards, and HACCP certification</li><li>Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff</li><li>Excellent organizational and time management abilities in a fast-paced environment</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong attention to detail and commitment to quality control</li><li>Knowledge of inventory management and food cost control</li><li>Familiarity with kitchen management systems and POS systems (preferred)</li><li>Ability to work flexible hours, including evenings, weekends, and holidays as required</li><li>Excellent communication and interpersonal skills</li><li>Physical ability to stand for extended periods and work in a hot kitchen environment</li></ul><br>Additional Information<br><br><p>Movenpick Cairo Media City</p><br> </div>

Company Description Fresh Kit is dedicated to helping busy professionals and working parents enjoy clean, wholesome, home-cooked meals without the stress of planning and preparation. The company focuses on making nutritious food more accessible to individuals and families with demanding schedules. Fresh Kit designs convenient meal solutions that prioritize quality ingredients and balanced nutrition. Team members contribute to a mission of simplifying daily life while supporting healthier eating habits. Role Description This is a full-time, on-site Commis Chef role based in 6th of October. The Commis Chef will assist in daily food preparation, support senior kitchen staff, and follow standardized recipes to ensure consistency and quality. Responsibilities include basic cooking tasks, portioning ingredients, plating dishes, and maintaining high hygiene and safety standards in the kitchen. The role also involves cleaning workstations and equipment, organizing storage areas, and preparing mise en place for service. The Commis Chef will collaborate with the culinary team to ensure efficient kitchen operations and timely service. Qualifications Candidates should possess strong Food Preparation and Cooking skills, with a foundation in core Culinary Skills. Candidates should demonstrate knowledge of Hygiene standards and safe food-handling practices. Candidates should have effective Communication skills for working within a kitchen team and following instructions. Relevant experience in a professional kitchen or culinary environment is beneficial. Basic training or education in culinary arts is an advantage. Ability to work on-site in 6th of October with flexible hours, including weekends and peak periods. Strong attention to detail, reliability, and a willingness to learn and grow within the culinary team.

<p><h4>Company description</h4> <p>Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.</p> <p>By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.</p> <p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p> <p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p> <p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p> <p>Hospitality is a work of heart. Join us and become a Heartist®.</p> <h4>Job description</h4> <p>Assist the Sous Chef in the full operation of all kitchen units.</p> <p>Responsible for the cost, quality, hygiene, taste, and presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</p> <p>Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed for men to have a moustache or beard.</p> <p>Identify the work methods and cooking standards and ensure that these are applied to guarantee that food is prepared in a quality manner and that personnel work efficiently.</p> <p>Work in a coordinated manner with all section chefs and instruct them as needed.</p> <p>Personally control that the presentation and quality of food prepared for breakfast, lunch, and dinner is in accordance with the standards.</p> <p>Prepare the list of materials to be purchased, place their orders on the system, and check the meat, fish, and vegetables that are purchased.</p> <p>Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.</p> <p>Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</p> <p>Plan food production in accordance with the stages identified by the Executive Culinary Chef.</p> <p>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 efficiently, and control the portions of food.</p> <p>Responsible for preparing standard recipes for all foods produced in order to standardize the portions, taste, and quality.</p> <p>Continuously monitor that the personnel working in the department comply with personal hygiene rules.</p> <p>Ensure that the records needed for the food safety system are kept regularly.</p> <p>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.</p> <p>Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not reoccur.</p> <p>Monitor the performance of personnel and report personnel who do not work efficiently to the Executive Sous Chef.</p> <p>Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.</p> <p>Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.</p> <p>Deliver trainings to food production personnel about menu preparation, product recipes, and food costs, etc. (except for standard trainings such as the Food Safety System and ISO standards).</p> <p>Predict and evaluate that all activities and purchased equipment and belongings do not harm the environment. Participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and carry out necessary trainings. Provide minimum consumption of currently used materials and equipment (paper, printed materials, etc.).</p> <p>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment.</p> <p>Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <p>Carry out all responsibilities related to protection from pandemic disease and action response implemented at the facilities.</p> <h4>Qualifications</h4> <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.</p> <h4>Additional information</h4> <p>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment and lead staff accordingly.</p> <p>Ensure safe handling, carrying, storing, and use of chemicals in accordance with laws, controlling and reducing chemical contamination.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><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><br><p>Join our motivated and vibrant Team and build your career with us.</p><br><br>Job Description<br><br><p>Prepare pizzas out of our menu and based on custom orders<br>Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed<br>Make fresh tomato, pesto and white cream sauces<br>Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms)<br>Cut, slice and grill meats like chicken, ham and beef<br>Monitor food stock and place orders, as needed<br>Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour)<br>Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads<br>Recommend new recipes to update our menus<br>Maintain a clean cooking station and sterilize equipment</p><br><br>Qualifications<br><br><ul><li>Work experience as a Pizza Chef or similar role in a restaurant</li><li>Hands-on experience with preparing and baking pizza doughs</li><li>Familiarity with professional kitchen equipment and brick or stone oven</li><li>Understanding of food hygiene</li><li>Good time-management skills</li><li>Team spirit</li><li>Flexibility to work in shifts, including weekends and evenings</li><li>Diploma from a culinary school is a plus</li></ul><br>Additional Information<br><br><p>experience is an asset<br>Prior experience working with Opera or a related system<br>Strong interpersonal and problem solving abilities<br>Fluency in English, additional languages are a plus</p><br> </div>

Company Description Ramses Hilton is a well-established, upscale hotel situated in the heart of Cairo, Egypt, overlooking the Nile and close to major cultural and business landmarks. The hotel offers a range of dining venues, catering to international guests and local visitors with diverse culinary preferences. Ramses Hilton focuses on delivering high-quality service, memorable guest experiences, and consistent food standards across all outlets. Team members are supported with professional development opportunities and a collaborative work environment that values excellence and hospitality.<br>Role Description The Chef De Cuisine is a full-time, on-site role based at Ramses Hilton in Cairo, Egypt. The role is responsible for overseeing daily kitchen operations, including planning menus, supervising food preparation, and ensuring consistent quality and presentation across all dishes. The Chef De Cuisine leads and trains kitchen team members, manages inventory and ordering, and monitors cost control to meet budget and performance targets. This position ensures strict adherence to hygiene and safety standards, collaborates with restaurant and banquet teams to support service, and responds to guest feedback to maintain high levels of satisfaction. The role involves hands-on cooking, coordination of production for peak service periods, and participation in the development of new culinary offerings that align with the hotel’s brand and guest expectations.<br>Qualifications<br> <br>Strong skills in Food Preparation and Cooking, with experience in managing a professional kitchen and delivering consistent, high-quality cuisine. Thorough knowledge of Hygiene and food safety standards, including implementation of sanitation procedures and compliance with local regulations. Effective Communication skills for coordinating with kitchen and front-of-house teams, giving clear instructions, and collaborating with hotel leadership. Customer Service skills to understand guest preferences, address feedback constructively, and support an exceptional dining experience. Proven leadership and team management experience, including training, scheduling, and performance supervision of kitchen staff. Ability to work under pressure in a fast-paced environment, with strong organizational and time-management skills. Relevant culinary education or formal chef training, and prior experience as a Sous Chef or Chef De Cuisine in a hotel or upscale restaurant. Familiarity with cost control, menu engineering, and inventory management to support operational efficiency and budget goals.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Talent 360 is hiring Baristas and Chefs .<br> If you're passionate about hospitality and have experience in the food and beverage industry, we'd love to hear from you.<br> ResponsibilitiesBarista Prepare and serve coffee, beverages, and other menu items.<br> Deliver excellent customer service.<br> Maintain cleanliness and hygiene standards.<br> Ensure proper handling of equipment and supplies.<br> Chef Prepare and present high-quality dishes.<br> Maintain food quality and consistency.<br> Follow food safety and hygiene standards.<br> Collaborate with the kitchen team to ensure smooth daily operations.<br> 1–5 years of relevant experience.<br> Strong communication and teamwork skills.<br> Ability to work in a fast-paced environment.<br> Passion for hospitality and customer satisfaction.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>JOB TITLE</strong><br>Executive Sous Chef | MAF Entertainment | Cinemas<br><strong>ROLE SUMMARY</strong><br>The role of the Executive Sous Chef is to manage kitchen service operations, planning and supervision, and coordinating team of chefs for food preparation and service for all MAF Entertainment concepts in the assigned territory/region. This role will also be responsible for menu development for brand concepts, recipe creation, food quality assurance and all other related tasks. The role will also focus on cost of food and labor as well as procedures and planning for health and safety standards.<br><strong>ROLE PROFILE</strong></p><br><br><ul><li>Lead and standardize the culinary strategy, menu development, and brand experience across all assigned locations and regions.</li><li>Ensure consistent food quality, recipe compliance, portion control, and adherence to brand standards.</li><li>Partner with Operations leadership to drive sales, support brand growth, and align culinary offerings with market trends and customer preferences.</li><li>Oversee kitchen operations, food production, staffing, succession planning, and team development to maintain high performance.</li><li>Manage inventory, food stock levels, operational manuals, and departmental budgets to support business demands efficiently.</li><li>Monitor guest feedback, address complaints promptly, and ensure team participation in training and development initiatives.</li><li>Ensure full compliance with HACCP, food safety, sanitation, statutory regulations, and MAF Entertainment policies across all sites.</li><li>Control food and labor costs through effective menu engineering, inventory management, waste reduction, and productivity optimization while supporting regional revenue growth and brand expansion.</li></ul><p><br><strong>REQUIREMENTS</strong></p><br><br><ul><li>10-12+ years of culinary leadership experience in high-volume restaurant operations, including Executive Sous Chef and Head Chef experience.</li><li>Relevant culinary qualification or degree, with food safety certifications such as PIC 3 and preferably HACCP 3.</li><li>Strong expertise in menu development, food promotions, food costing, and culinary operations management.</li><li>Demonstrated ability to perform under pressure, make sound decisions, analyze challenges, and deliver exceptional guest experiences.</li><li>Excellent interpersonal, negotiation, organizational, and attention-to-detail skills, with the ability to prioritize and follow through effectively.</li><li>Flexible to work irregular shifts, weekends, and public holidays, travel regionally when required, and act as a MAF Entertainment culture ambassador while adhering to all company policies and HSE standards.</li></ul> <br> </div>

<p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. 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. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. 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 not specified in the job description. 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. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><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>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>PREFERRED QUALIFICATION</strong></p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Kempinski Palace Cairo</strong><br><strong>SCOPE</strong><br>Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.<br><br><strong>OVERALL OBJECTIVES</strong><br>The job of <strong>Sous Chef </strong>is executed satisfactorily when:<br><ul><li>Standard recipes are developed and written.</li><li>Dishes and products are developed.</li><li>Ensure that outstanding culinary technical skills are maintained.</li><li>Effective employee working relationships are established and maintained.</li><li>Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.</li><li>All HACCP guidelines are achieved and maintained.</li></ul><br><strong>MAIN RESPONSIBILITIES</strong><br><ul><li>Assist with organizing special events and special food promotions.</li><li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.</li><li>Maintain a hygienic kitchen and personal hygiene.</li><li>Clean the kitchen and equipment.</li><li>Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</li><li>Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.</li><li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.&nbsp;</li><li>Approve leave after considering hotel occupancy.</li><li>Work with superior in the preparation and management of the department’s budget.</li><li>Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.&nbsp;</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.<br> </div>

<p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. 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. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. 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 not specified in the job description. 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. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma.</p><p>Experience: At least 5 years of practical experience.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>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>