وظائف شيف أسماك في مصر

مطلوب للعمل مطعم وسياحي&nbsp;<br>مساعد شيف سخن<br>طباخ أول<br>طباخ ثاني<br>يفضل خبره بالمطاعم إنترناشيونال أو المطابخ الإيطالية والفرنسية الغربيه بشكل عام<br>مميزات&nbsp;<br>تبس عالي<br>نسبه<br>تأمينات<br>تأمين صحي

About Uplift People Consulting Uplift People Consulting is a global talent acquisition and executive search firm specializing in connecting exceptional talent with leading organizations across EMEA, APAC, LATAM, and North America. Leveraging technology, market expertise, and an extensive international network, we help businesses build high-performing teams across a wide range of industries and leadership functions. About Our Client Our client is a well-established hospitality and restaurant group in Oman, recognized for delivering exceptional dining experiences through premium restaurant concepts.<br>As part of their continued growth, they are launching a flagship seafood restaurant and are seeking an experienced Head Seafood Chef to lead the culinary team, drive operational excellence, and create an outstanding seafood dining experience.<br>What we're looking for:✅ 15+ years of culinary experience with a strong focus on seafood cuisine✅ Currently working as a Head Chef in a seafood specialty restaurant (hotel backgrounds will not be considered)✅ Expertise in fish butchery, shellfish preparation, grilling, and raw bar operations✅ Strong leadership, kitchen operations, food costing, HACCP, and team management experience✅ Arabic-speaking candidates are preferred (Lebanese, Syrian, Turkish, or other Arabic speakers are welcome)✅ Gulf experience is highly preferred<br>Location: Muscat, Oman<br>If you have a passion for seafood, have led high-performing kitchen teams, and are looking for your next leadership opportunity, we'd love to hear from you.

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

KEY RESPONSIBILITIES<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATION<br>• A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.• 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><br><br>#Egypt Jobs #Chef Egypt #Culinary Egypt #Egypt Hospitality #Work Abroad Egypt #Egyptian Chef #Hospitality Egypt #Now Hiring Egypt #Career Egypt #Egypt Careers #Egyptian Cuisine #Chef Jobs Egypt #Egypt Overseas Jobs #Hospitality Jobs Egypt #Egyptian Hospitality #Wazzifa Egypt #Egyptian Talent #Culinary Professionals Egypt #Chef Career Egypt #Egypt Job Opportunity

<section><p class="heading jdMain">وصف الوظيفة</p><p class="heading">الأدوار والمسؤوليات</p><div class="paragraph"><br> <div>وصف الوظيفة</div> <br> <ul> <li>التفوّق في الطهو إتقان تقنيات الطهي الياباني، مهارات السكاكين، وفن شواء Teppan</li> <li>تحضير أطباق فاخرة بدقة وبراعة ومعايير تقديم راقية</li> <li>العمل بمكونات عالية الجودة: المأكولات البحرية، اللحوم، والخضروات الموسمية</li> <li>تجربة الضيف تقديم عروض طبخ تفاعلية عند طاولة التوابان</li> <li>إشراك الضيوف بقص القصص، الرؤى الثقافية، وخدمة شخصية</li> <li>الحفاظ على سلوك ترحيبي ومهني لخلق لحظات تناول طعام لا تُنسى</li> <li>يتطلب خبرة مثبتة في مطاعم أو فنادق عالية المستوى</li> <li>مهارات اتصال وعرض قوية تجمع بين الإتقان الطهوي والأداء</li> </ul> <br> <div>المؤهلات</div> <br> <ul> <li>خبرة لا تقل عن <strong>2-5 سنوات</strong> في Teppanyaki أو المطبخ الآسيوي.</li> <li>خبرة مثبتة في بيئة <strong>طهو حي/عرض طبخ</strong>.</li> <li>مهارات سكين وتقنيات شواء قوية.</li> <li>اتصالات ومهارات تعامل مع الآخرين ممتازة.</li> <li>اهتمام قوي بالتفاصيل والتناسق.</li> <li>مهارات تواصل بالإنجليزية جيدة (إضافات لغات تعتبر ميزة).</li> <li>مظهر احترافي ومعايير النظافة.</li> <li>القدرة على العمل ضمن فريق وبموقف إيجابي والالتزام بخدمة العملاء.</li> <li>درجة البكالوريوس أو مؤهل طهى (مفضل).</li> <li>خبرة لا تقل عن سنة واحدة كشيف دي بارتيا في فنادق أو مطاعم (مفضل).</li> </ul></div></section>

<section><p class="heading jdMain">الوصف الوظيفي</p><p class="heading">الأدوار والمسؤوليات</p><div class="paragraph"><p>مساعدة الشيف التنفيذي في التشغيل الكامل لجميع وحدات المطبخ. مسؤول عن التكلفة والجودة والنظافة والطعم وعرض جميع أنواع الأطعمة المنتجة في المنشأة أو المشتراة ورضا العملاء المرتبط بها. وفقاً لقواعد نظافة المطبخ، يجب أن يكون لدى الشيف العامل في المطبخ شعر قصير ومعتنى به جيداً، لا يجوز أن يمتلك الرجل شارباً أو لحية. حدد أساليب العمل ومعايير الطبخ وتأكد من تطبيقها لضمان إعداد الطعام بجودة وبشكل فعال من قِبل العاملين. العمل بشكل منسق مع جميع رؤساء الأقسام وتوجيههم حسب الحاجة. تحكم شخصياً في عرض وجودة الطعام المعد للإفطار والغداء والعشاء وفق المعايير. حضّر قائمة المواد الواجب شراؤها، وضع طلباتها في النظام وتحقق من اللحوم والأسماك والخضروات المشتراة. راقب قسائم التزويد اليومية وسرّع تداول المستلزمات البطيئة الحركة. تحقق من أنظمة تبريد مخازن الطعام وتأكد من استخدام الطعام وفق مبدأ الأقدم فالأقدم. خطط إنتاج الطعام وفقاً للمراحل المحددة من قِبل الشيف التنفيذي. راقب الوضع الحالي للمواد الأولية والمؤن وكذلك طريقة استخدام الفائض من الطعام، واحمِ الطعام من التلف، واستخدم فائض الطعام بشكل فعال، وتحقق من حصة الطعام. مسؤول عن إعداد وصفات قياسية لجميع الأطعمة المنتجة من أجل توحيد الحصص والطعم والجودة. راقب باستمرار امتثال العاملين في القسم لقاعدة النظافة الشخصية. تأكد من الحفاظ على السجلات اللازمة لنظام سلامة الغذاء بانتظام. افحص جميع مخازن التخزين في بداية العمل وتأكد من تنظيمها، وسلّم المنتجات القديمة إلى الإنتاج، وتأكد من استغلال الطعام المتبقي. راقب القائمة وأبلغ وحرّض العاملين عن أي منتجات مفقودة أو إشكالية حتى لا تتكرر نفس المشكلة. راقب أداء العاملين وابلغ الشيف التنفيذي الفرعي عن العاملين الذين لا يعملون بكفاءة. نظم الجدول الأسبوعي للطاقم. راقب كشوف الرواتب الشهرية وقدمها للشيف التنفيذي التنفيذي للموافقة. حدد احتياجات تدريب طاقم المطبخ وتأكد من تنظيم وتقديم التدريبات اللازمة. قدّم تدريبات لطاقم إنتاج الطعام حول إعداد القائمة، وصفات المنتجات وتكاليف الغذاء وغيرها. (باستثناء التدريبات القياسية مثل نظام سلامة الغذاء ومعايير ISO). توقع أن جميع الأنشطة وكل المعدات والمواد المشتراة قد تخلق أمراضاً للبيئة، انضم إلى جميع الأنشطة التي تُنظم لحماية التنوع البيولوجي ومشاركة المسؤوليات، وتقاسم المسؤوليات الفردية من أجل زيادة المعرفة البيئية ومواصلة التدريبات الضرورية. توفير الحد الأدنى من الاستهلاك حالياً لجميع الأغراض والمعدات (الورق، المطبوعة، إلخ). تنفيذ التحذيرات والتدريبات departmental اللازمة لتوفير الطاقة داخل المنشأة. تنفيذ مسؤولياته من أجل القضاء على النفايات وجمعها بشكل صحيح، وتقليل التلوث البيئي والآثار الضارة للبيئة. القيام بجميع المسؤوليات المتعلقة بأنظمة إدارة الجودة المطبقة في المنشأة. تنفيذ جميع الواجبات الأخرى التي يحددها المدراء وإدارة الفندق غير المحددة في الوصف الوظيفي. تنفيذ جميع المسؤوليات المتعلقة بالحماية من الأمراض الوبائية والاستجابة للإجراءات المطبقة في المنشآت</p></div></section><section><p class="heading">الملف المرغوب فيه لدى المرشح</p><p class="paragraph"></p><p><b>التعليم</b>: على الأقل شهادة الثانوية العامة أو دبلوم مهني. الخبرة: خبرة عملية وإدارية واسعة تتعلق بالعمليات في القسم المعني (لا تقل عن 5 سنوات). اللغة الأجنبية: مستوى متوسط على الأقل في الإنجليزية. الدورات والتدريب: حضور سابق في دورات وندوات في المجال ذي الصلة. معرفة الحاسب الآلي: تطبيقات حاسوبية أساسية. المهارات: إتقان ممتاز لجميع المنتجات وتقنيات الطهي في المجال المعني وهو مسؤول عن تطوير الأعمال. لديه معرفة متقدمة بأقسام ومهام المطبخ الأخرى. لديه معرفة بالمذاق المحلي أو العالمي.</p><p></p></section>

شيف أول | شيف أول

KEY RESPONSIBILITIES<br>• تحضير جميع عناصر الطعام الأساسية للقائمة التي يطلبها مشرفهم.• يجب أن يمتلك مهارات متقدمة في التعامل مع السكاكين.• يجب أن يكون قادرًا على العمل في أي قسم من أقسام المطبخ.• يجب أن يمتلك معرفة طعام جيدة وفهم للمصطلحات الطهوية.• يجب أن يستطيع قراءة وفهم واتباع وإعداد وصفات الشركة.• يجب أن يجيد تنفيذ إكمال المهام، والعمل بكفاءة وإنتاجية.• دائمًا اتباع الصحة العامة وفقًا لمعايير الشركة وتوقعاتها (بالإشارة إلى الولايات المتحدة، أنفيزا، شيبسان، كندا، أستراليا، إلخ) ضمن قسمه.• الحفاظ على منطقته المخصصة للاستعداد لعمليات تفتيش الصحة العامة الأمريكية سواء كانت من قبل مدير المأكولات والمشروبات أو المفتشين الفعليين، سواء المعلن عنها أم غير المعلنة.• يقدم ورديته في الأوقات المحددة، يتبع تعليمات مشرفه، ويضمن أن المظهر الشخصي والزي والنظافة الشخصية تتوافق مع قواعد وأنظمة الشركة.<br>التأهيل<br>• الحد الأدنى خمس سنوات في فندق راقٍ أو منتجع أو سفينة سياحية أو خدمات باڤونكيت للمؤتمرات وعلى الأقل سنتان كطباخ خط (يفضّل الخبرة على السفينة).• مطلوب مؤهل من كلية طهي. • مهارات إدارة قوية في بيئة متعددة الثقافات وديناميكية.• مهارات اتصال وحل مشكلات واتخاذ قرار وبشر قوية.• خدمة عملاء متميزة وبناء فريق وحل نزاعات.• معرفة مبادئ وعمليات توفير خدمات مخصصة بما في ذلك تقنيات تقييم الاحتياجات ومعايير الخدمة عالية الجودة وأنظمة التوصيل البديلة وتقنيات رضا الضيوف.• مهارات تخطيط وتوجيه وتنسيق وتوظيف وضبط وتقييم قوية.• مهارات حاسوبية متوسطة مطلوبة.<br>#Line Cook #Cook Jobs #Chef Jobs #Culinary Jobs #Hospitality Jobs #Cruise Ship Jobs #Cruise Careers #Galley Jobs #Hotel Jobs #Resort Jobs #Banquet Chef #Kitchen Jobs #International Cuisine #Continental Cuisine #Food Production #Hiring Now #Egypt Jobs #Egypt Chef Jobs #Egyptian Chefs #Chef Egypt #Hospitality Careers #Chef Recruitment #Hospitality Recruitment #Work AtSea #Cruise Hiring

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p><br><p>A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.</p><br><p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh</p><br><br>Job Description<br><br><ul><li>Culinary Excellence – Master Japanese cooking techniques, knife skills, and Teppan grill artistry</li><li>Prepare premium dishes with precision, flair, and fine‑dining presentation standards</li><li>Work with high‑quality ingredients: seafood, meats, and seasonal produce</li><li>Guest Experience – Deliver interactive cooking performances at the Teppan table</li><li>Engage guests with storytelling, cultural insights, and personalized service</li><li>Maintain a welcoming, professional demeanor to create memorable dining moments</li><li>Proven experience in high‑end restaurants or hotels required</li><li>Strong communication and presentation skills — blending culinary mastery with performance</li></ul><br>Qualifications<br><br><ul><li>Minimum <strong>2–5 years</strong> experience in Teppanyaki or Asian cuisine.</li><li>Proven experience in a <strong>live cooking/show cooking environment</strong>.</li><li>Strong knife skills and grilling techniques.</li><li>Excellent communication and interpersonal skills.</li><li>Strong attention to detail and consistency.</li><li>Good English communication skills (additional languages are a plus).</li><li>Professional appearance and hygiene standards.</li><li>Team player with a positive attitude and commitment to customer service.</li><li>Bachelor's Degree or culinary qualification (preferred).</li><li>Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).</li></ul> </div>

KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br><br>FINANCIAL RESPONSIBILITIE<br>S<br>This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Executive Chef for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and wast<br>e.<br>QUALIFICATIONS AND EDUCATIONA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and 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 offi<br>ce.

<p><h4>وصف الشركة</h4> <p>بفضل موقعه الخلاب في شرم الشيخ، يوفر Rixos Premium Seagate ملاذاً فاخراً مطلاً على البحر الأحمر اللامع. الفندق يقدم مفهوماً شاملاً يجمع مطاعم وبارات استثنائية، أماكن ترفيه من الطراز الأول التي توفر أيضاً تجارب تناول طعام متنوعة ومرافق صحة ولياقة بدنية رائعة. يوفر Rixos Premium Seagate غرفاً وأجنحة أنيقة مع وصول مباشر إلى الشاطئ الخاص، ومراكز مؤتمرات وولائم حديثة.</p> <p>شاطئ جميل، طعام لذيذ مع خدمة عالية الجودة، مطاعم ببوفيهات فاخرة، مسابح، نادي ريكساي مخصص للأطفال، وترفيه حي في انتظارك لتجربتك العطلية القصوى.</p> <p>يقع Rixos Premium Seagate على بُعد 18 كم من ناعة باي، و25 كم من السوق القديم في شرم الشيخ، و9 كم من شرم الشيخ.</p> <h4>وصف الوظيفة</h4> <p><strong>التفوّق في الطهي</strong> – إتقان تقنيات الطبخ الياباني، مهارات السكين، وفن الشواء على التيبان.<br> تحضير أطباق مميزة بدقة وبراعة ومعايير تقديم راقية.<br> العمل باستخدام مكونات عالية الجودة: مأكولات بحرية، لحوم، وخضروات موسمية.</p> <p><strong>تجربة الضيف</strong> – تقديم عروض طبخ تفاعلية على طاولة التيبان.<br> إشراك الضيوف بالسرد القصصي، والاطّلاعات الثقافية، وخدمة مخصصة.<br> الحفاظ على سلوك مرحّب ومهني لخلق لحظات طعام لا تُنسى.</p> <p>يشترط خبرة مثبتة في مطاعم أو فنادق راقية.<br> مهارات تواصل وتقديم قوية — مزيج من الإتقان الطهي والأداء.</p> <h4>المؤهلات</h4> <ul> <li>خبرة لا تقل عن 2–5 سنوات في التيبانياكي أو المطبخ الآسيوي.</li> <li>خبرة مثبتة في بيئة طبخ حي/عرض طبخ حي.</li> <li>مهارات سكين قوية وتقنيات شواء.</li> <li>مهارات تواصل وشخصية ممتازة.</li> <li>اهتمام قوي بالتفاصيل والاتساق.</li> <li>مهارات تواصل جيدة بالإنجليزية (لغات إضافية تعتبر ميزة).</li> <li>مظهر مهني ومعايير نظافة.</li> <li>العمل كعضو فريق بروح إيجابية والتزام بخدمة العملاء.</li> <li>درجة البكالوريوس أو مؤهل طهي (مفضل).</li> <li>خبرة لا تقل عن عام كـ Chef de Partie في الفنادق أو المطاعم (مفضل).</li> </ul></p><p></p>

<p><h4>وصف الشركة</h4> <p>يسعى منتجع Swissotel Sharm El Sheikh All-Inclusive Collection إلى توفير عطلة لا تُنسى لضيوفه بشعور من الخدمة الفاخرة المدمجة مع الطبيعة، مع مجموعة واسعة من أنواع الإقامة، من غرف وجناحات بتصاميم حديثة، بما في ذلك جانب فريد مخصص للبالغين.</p> <p>كل ذلك في أجواء هادئة بين حدائق جميلة، حمامات سباحة، مناظر طبيعية خلابة، وتنوع واسع من مطاعم قائمة الطعام بالإضافة إلى خدمات سبا مميزة. يُرحَّب بالضيوف المحترمين للاسترخاء والاستجمام في مكان هادئ وأنيق في المنتجع والاستمتاع بتجربة حقيقية من الترفيه والمتعة والاجتماعات الناجحة.</p> <p>انضم إلى فريقنا المتحمس والنابض بالحياة وابنِ مسيرتك المهنية معنا.</p> <h4>وصف الوظيفة</h4> <p><strong>التفوق الطهوي</strong> – إتقان تقنيات الطبخ الياباني، ومهارات السكين، وفنون شواء Teppan. <br> تحضير أطباق مميزة بدقة وبراعة ومعايير تقديم راقية. <br> العمل بمكونات عالية الجودة: مأكولات بحرية، لحوم، وخضروات موسمية.</p> <p><strong>تجربة الضيف</strong> – تقديم عروض طهي تفاعلية عند طاولة Teppan. <br> إشراك الضيوف بسرد قصصي ورؤى ثقافية وخدمة مخصصة. <br> الحفاظ على سلوك ودود ومهني لخلق لحظات طعام لا تُنسى.</p> <p>يس required خبرة مثبتة في مطاعم فاخرة أو فنادق. <br> مقومات اتصال وعرض قوية — دمج الاحترافية في الطبخ مع الأداء.</p> <h4>المؤهلات</h4> <ul> <li>خبرة لا تقل عن 2–5 سنوات في Teppanyaki أو المطبخ الآسيوي.</li> <li>خبرة مثبتة في بيئة طبخ حي/عرض طبخ حي.</li> <li>مهارات سكين وتقنيات شواء قوية.</li> <li>مهارات تواصل وشخصية رائعة.</li> <li>اهتمام قوي بالتفاصيل والتناسق.</li> <li>مهارات تواصل جيدة بالإنجليزية (لغات إضافية تعتبر ميزة).</li> <li>مظهر مهني ومعايير نظافة.</li> <li>فريق عمل بروح إيجابية والتزام بخدمة العملاء.</li> <li>درجة البكالوريوس أو مؤهل طهي (مفضل).</li> <li>خبرة سنتين كحد أدنى كـ Chef de Partie في فنادق أو مطاعم (مفضل).</li> </ul></p><p></p>

نحن نوظف – ديمي شيف

Key Responsibilities:Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>Qualifications and Skills A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and 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.

KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATIONS AND EDUCATIONA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and 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.

Company Description<br><br>Founded in 2000 in Antalya by award-winning Turkish entrepreneur Fettah Tamince, who desired to create cities within cities.<br><br>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.<br><br>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”.<br><br>Brand Network:<br><br>Currently 35 hotels (13,000+ rooms) operating and more than 20 hotels (12,000+ rooms) in the pipeline.<br><br>With a global presence, Rixos Hotels & Resorts are renowned for providing guests of all ages and interests with the ultimate all-inclusive experience.<br><br>With all-inclusive, all-exclusive programming and services, we cater for every member of the family and we are always where our guests want us to be!<br><br>What is special about Rixos Service?<br><br>A culture of noticing the little things and knowing that the little things have always been the big things!<br><br>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?<br><br>Apply now, join Rixos and make a difference in others’ life!<br><br>Job Description<br><br>Assist the Executive Sous Chef in the full operation of all kitchen units. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle Plan food production in accordance with the stages identified by the Executive Culinary Chef. Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef. Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards. <br><br>Qualifications<br><br>Education: At least a high school or vocational diploma.<br><br>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).<br><br>Foreign Language: At least intermediate level English.<br><br>Courses and Training: Prior attendance in courses and seminars in the related field.<br><br>Computer Literacy: Basic computer applications.<br><br>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.<br><br>Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques<br><br>Additional Information<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

???? We’re Hiring – Bakery Chef (Tripoli, Libya)<br>Our client at OUTSOURCY, a leading Fashion Retail & F&B group, is looking for an experienced Bakery Chef.<br>???? Full-time | Permanent???? One day off weekly???? Benefits: Accommodation, Round-trip Airfare, Medical Insurance, Transportation, Mobile Allowance & Overtime<br>???? Location: Tripoli, Libya | Relocation Opportunity<br>Requirements:<br>* Bachelor’s degree or relevant qualification in Culinary Arts or a related field* 5–10 years of experience as a Bakery Chef* Previous experience in hotels, restaurants, cafés, bakeries, or the hospitality industry* Strong knowledge of bread, pastries, desserts, and bakery production* Good communication and interpersonal skills* Knowledge of food safety and hygiene standards<br>Key Responsibilities:<br>* Prepare and produce high-quality bread, pastries, desserts, and baked goods* Oversee daily bakery operations and ensure consistent product quality* Maintain food safety, hygiene, and quality standards* Supervise bakery production and ensure efficient kitchen operations<br>To Apply:???? Please send your CV to:Nourhan.yasser@out-sourcy.comOr Whats App: 01140001682<br>Please mention “Bakery Chef” in the subject.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Your day-to-day</p><br><p>§ Supporting the head chef or executive chef in the general running of the kitchen.</p><br><p>§ Managing the kitchen staff, including setting the rote, and handling disciplinary and HR issues in the absence of the head chef.</p><br><p>§ Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.</p><br><p>§ Taking responsibility for more technical elements of cuisine.</p><br><p>§ Training junior chefs.</p><br><p>§ Onboarding new employees.</p><br><p>§ Designing / helping the head chef to create food and drink menus.</p><br><p>§ Working within specified budgets.</p><br><p>§ Ensuring the kitchen meets high standards of quality.</p><br><p>§ Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.</p><br><p>§ Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.</p><br><p>§ Deputizing for the head chef in their absence.</p><br><p>§ Being the voice of the kitchen when communicating with waiters and bar staff.</p><br><p>§ Ordering supplies and negotiating with suppliers.</p><br><p>§ Managing inventory and keeping control of stock.</p><br><p>§ Organizing produce and ensuring strict adherence to food hygiene regulations.</p><br><p>§ Supervising all food preparation.</p><br><p>What we need from you</p><br><p>§ Bachelor’s degree in Culinary or Culinary diploma or equivalent with experience.</p><br><p>§ 3+ years culinary experience in hotels</p><br><p>§ Effectively communicate in English, in both written and oral forms. § Basic computer knowledge and experience in using inventory systems preferred.</p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div>

Role Description The Executive Chef is a full-time, on-site role based in Cairo, Egypt, responsible for overseeing all culinary operations for the company’s Chain of 13 -15 branches Daily Supply of Salads, Sandwiches, Dips and Ready to Eat and Ready to Heat meals . Day-to-day tasks include planning menus, supervising food preparation, and ensuring dishes meet quality, safety, and presentation standards. The Executive Chef will manage kitchen staff, assign duties, and provide training to maintain consistent performance and compliance with food hygiene regulations. The role involves monitoring inventory, ordering supplies, and controlling food costs in line with budget guidelines. The Executive Chef will collaborate with management to design menus that reflect the company’s brand, support special events, and create a positive dining experience for guests and employees. Qualifications Culinary expertise, including advanced cooking techniques, menu planning, and food presentation skills. Kitchen management skills covering staff supervision, scheduling, and performance coaching. Strong knowledge of food safety, hygiene standards, and local health regulations. Experience with cost control, inventory management, and supplier coordination. Ability to work in a fast-paced environment while maintaining quality and consistency. Excellent communication, teamwork, and leadership abilities. Prior experience as an Executive Chef or Head Chef in hotels, restaurants, or corporate catering. Formal culinary education or certification is highly preferred. Fluency in Arabic; proficiency in English is an advantage.