وظائف شيف أسماك - الإسكندريه مصر

Job Title: Chef de Partie | Majid Al Futtaim Entertainment | Food and Beverage Summary: The Chef de Partie is responsible for overseeing the daily operations of the kitchen within the Food and Beverage department, in addition to managing shifts and the team. They are also responsible for ensuring the quality of all food and beverages served, including compliance with health and safety standards, presentation quality, service timing, and proper food temperatures. Duties and Responsibilities: Support staff training, development, and onboarding activities, and contribute to leading the team. Have full knowledge of all kitchen sections and stations, and provide support in preparation and production processes as needed. Ensure compliance with health and safety regulations and safe food handling practices. Maintain awareness of food allergies and adhere to food safety standards. Ensure the cleanliness and organization of kitchen equipment, refrigerators, and work areas. Monitor food production levels to minimize waste and excess leftovers. Ensure correct procedures for labeling and dating food items are applied, and that inventory is stored and rotated properly. Possess strong culinary skills, including knife skills, meat and vegetable preparation, starch preparation, sauces, soups, garnishing, and appropriate cooking temperatures. Requirements: A minimum of 3 to 4 years of experience in a similar role, preferably in a high-end restaurant or hotel; previous experience as a kitchen supervisor is an added advantage. Education: A certificate, training course, or diploma in hospitality or a related field, along with a PIC 2 certificate and a food safety certificate; HACCP certification is preferred. Commitment to providing excellent customer service and maintaining high quality standards. Professional appearance, good communication skills, and confidence in dealing with guests. Ability to perform multiple tasks efficiently and work under pressure with attention to detail. Good English language skills, including reading, writing, and speaking. <p><strong>Additional Details</strong></p><ul><li>Number of Vacancies: 1</li><li>Shift System: Morning and Evening</li><li>Benefits: Health Insurance, Social Insurance</li></ul>

Job Vacancy – Sous Chef<br><br>To join our culinary team at Plaza Hotel Alexandria<br><br>Plaza Hotel Alexandria is seeking to hire a Sous Chef to join our professional kitchen team.<br><br>Requirements:<br><br>Minimum 3–5 years of experience in the culinary field, preferably in hotels or high-end restaurants.<br><br>Previous experience as a Sous Chef or Chef de Partie.<br><br>Strong leadership skills and ability to manage kitchen staff.<br><br>Good knowledge of food quality standards and food safety (HACCP).<br><br>Ability to work under pressure and handle busy operations.<br><br>Strong organizational and communication skills.<br><br>Flexibility to work shifts.<br><br>Job Responsibilities:<br><br>Assist the Executive Chef in daily kitchen operations.<br><br>Supervise food preparation and ensure high-quality standards.<br><br>Train, guide, and monitor kitchen staff.<br><br>Ensure compliance with hygiene and food safety regulations.<br><br>Participate in menu development and quality improvement.<br><br> To apply:<br>Email: ahmed.kamal@plazahotelalexandria.com<br>WhatsApp: 01222491770<br><br> إعلان وظيفة – Sous Chef<br><br>للانضمام إلى فريق العمل في Plaza Hotel Alexandria<br><br>يعلن فندق بلازا الإسكندرية عن حاجته لتعيين Sous Chef للعمل بدوام كامل، على أن تتوافر الشروط التالية:<br><br>المتطلبات:<br><br>خبرة لا تقل عن 3–5 سنوات في مجال الطهي، ويفضل في الفنادق أو المطاعم الكبرى.<br><br>خبرة سابقة في منصب Sous Chef أو Chef de Partie.<br><br>القدرة على إدارة فريق المطبخ والعمل تحت ضغط.<br><br>الإلمام بمعايير الجودة، الصحة والسلامة الغذائية (HACCP).<br><br>مهارات تنظيمية وقيادية قوية.<br><br>الالتزام والانضباط والقدرة على العمل بنظام الورديات.<br><br>المهام الوظيفية:<br><br>مساعدة الـ Executive Chef في إدارة وتشغيل المطبخ.<br><br>الإشراف على إعداد وتجهيز الأطعمة بجودة عالية.<br><br>تدريب ومتابعة فريق العمل بالمطبخ.<br><br>التأكد من الالتزام بمعايير النظافة والسلامة.<br><br>المساهمة في تطوير قوائم الطعام وتحسين جودة الخدمة.<br><br> للتقديم والتواصل:<br>Email: ahmed.kamal@plazahotelalexandria.com<br>WhatsApp: 01222491770

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

<strong>Job Summary<br><br></strong>The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations of the hotel. The role is responsible for maintaining high food quality and presentation standards, managing kitchen teams, controlling food costs, ensuring food safety and hygiene, and delivering an exceptional guest dining experience.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Assist the Executive Chef in managing all kitchen operations across the hotel.</li><li>Supervise, motivate, and develop culinary team members.</li><li>Ensure consistent food quality, taste, presentation, and portion control.</li><li>Plan and coordinate daily kitchen operations, production, and service.</li><li>Monitor food preparation and ensure compliance with approved recipes and standards.</li><li>Assist with menu planning, menu development, and seasonal promotions.</li><li>Control food costs, waste, portion sizes, and inventory levels.</li><li>Conduct regular stock checks and ensure proper storage and rotation of food products.</li><li>Ensure compliance with HACCP, food safety, hygiene, and health regulations.</li><li>Maintain high standards of cleanliness and organization throughout all kitchen areas.</li><li>Coordinate closely with the Executive Chef, F&amp;B team, and other hotel departments.</li><li>Assist in recruiting, training, scheduling, and performance management of culinary staff.</li><li>Monitor kitchen equipment and report maintenance or replacement requirements.</li><li>Support banquet, buffet, restaurant, room service, and special event operations as required.</li><li>Assist with budgeting, forecasting, and cost-control initiatives.</li><li>Ensure the kitchen operates efficiently during peak periods and high-occupancy dates.</li><li>Step in for the Executive Chef and assume overall kitchen responsibility when required.<br><br></li></ul><strong>Requirements<br><br></strong><ul><li>Culinary degree, diploma, or relevant professional qualification.</li><li>Minimum 5–7 years of culinary experience, preferably within a 4- or 5-star hotel or luxury hospitality environment.</li><li>Previous experience as a Sous Chef or Executive Sous Chef is highly preferred.</li><li>Strong knowledge of international cuisine, kitchen operations, and food safety standards.</li><li>Proven experience managing and developing large culinary teams.</li><li>Strong food cost, inventory, and kitchen cost-control knowledge.</li><li>Excellent leadership, organization, communication, and problem-solving skills.</li><li>Ability to work under pressure in a fast-paced hotel environment.</li><li>Flexibility to work shifts, weekends, and holidays when required.</li><li>HACCP / food safety certification is an advantage.</li><li>Excellent knowledge of English; additional languages are an advantage.</li></ul>

<p><strong>‏⁦ WE ARE HIRING | نحن نوظف</strong></p><p><br></p><p><strong>Oriental Pastry Chef | شيف حلويات شرقية</strong></p><p><br></p><p>A leading sweets and Halawa manufacturing company in Alexandria is seeking an experienced Oriental Pastry Chef to join its production team.</p><p><br></p><p>تعلن إحدى كبرى شركات الحلويات والهريسة بالإسكندرية عن حاجتها إلى شيف حلويات شرقية ذو خبرة للانضمام إلى فريق الإنتاج بالمصنع.</p><p><br></p><p><strong> Job Details | تفاصيل الوظيفة</strong></p><p><br></p><p>- Location | مكان العمل: Alexandria, Egypt | الإسكندرية، مصر</p><p>- Shift | الشفت: Morning Shift | صباحي</p><p><br></p><p><strong>Requirements | المتطلبات</strong></p><p><br></p><p>- Proven experience in Oriental pastry production.</p><p><br></p><p>- Expertise in Baklava, Mabrouma, Cigars, Kunafa, Al-Ashoush, and Al-Basmat.</p><p><br></p><p>- Commitment to quality, food safety, and hygiene standards.</p><p><br></p><p>- خبرة عملية في صناعة الحلويات الشرقية.</p><p><br></p><p>- إجادة البقلاوة بجميع أنواعها، والمبرومة، والسجائر، والكنافة، والعشوش والبصمات.</p><p><br></p><p>- الالتزام بمعايير الجودة وسلامة الغذاء والنظافة.</p><p><br></p><p><strong>What We Offer | المميزات</strong></p><p><br></p><p>- Competitive salary based on experience.</p><p><br></p><p>- 8 working hours per day.</p><p><br></p><p>- Social and medical insurance.</p><p><br></p><p>- Annual contract and bonuses.</p><p><br></p><p>- Career growth opportunities.</p><p><br></p><p>- راتب مجزٍ حسب الخبرة والكفاءة.</p><p><br></p><p>- 8 ساعات عمل يوميًا.</p><p><br></p><p>- تأمين اجتماعي وطبي.</p><p><br></p><p>- عقد سنوي ومنح سنوية.</p><p><br></p><p>- فرص للترقي والتطور الوظيفي.</p><p><br></p><p><strong> Apply Now | للتقديم</strong></p><p><br></p><p> Contact Number | رقم التواصل: <strong>01501489248</strong></p><p><br></p><p>We look forward to welcoming talented professionals to our team!</p><p><br></p><p>نتطلع إلى انضمام الكفاءات المتميزة إلى فريق عملنا.</p><p><br></p><p><br></p>

<p> <strong>The Opportunity</strong> </p> <p>We're looking for a passionate, creative &amp; experienced <strong>Chef de Cuisine</strong> to lead the culinary experience across our <strong>Beach Club &amp; Events</strong> at Portaluna, a Morgans Originals Hotel.</p> <p>This isn't just about creating great food. It's about bringing energy, flavour &amp; creativity to every occasion, from relaxed beachside dining and vibrant afternoons to memorable celebrations and exclusive events.</p> <p>You'll bring a strong culinary foundation, a natural flair for innovation and the confidence to challenge the ordinary. From creating distinctive menus to leading a dynamic kitchen team and delivering seamless event experiences, you'll play a key role in shaping the beach club and events culinary offering at Portaluna.</p> <p> <strong>What You'll Do</strong> </p> <ul> <li> <p>Lead the day-to-day culinary operations of the Beach Club &amp; Events, ensuring exceptional food quality, consistency and presentation.</p> </li> <li> <p>Bring the Morgans Originals personality to life through creative menus, distinctive flavours &amp; memorable beachside dining experiences.</p> </li> <li> <p>Develop and deliver innovative menus for beach club dining, private events, celebrations and special activations.</p> </li> <li> <p>Inspire, coach &amp; develop a high-performing culinary team, creating a positive, inclusive and collaborative kitchen culture.</p> </li> <li> <p>Partner with the Executive Chef, Food &amp; Beverage and Events teams to plan and execute seamless culinary experiences.</p> </li> <li> <p>Oversee event preparation and execution, ensuring smooth coordination, efficient service and exceptional food quality for events of varying sizes.</p> </li> <li> <p>Adapt culinary offerings to different occasions, from casual beachside dining to bespoke private events and large-scale celebrations.</p> </li> <li> <p>Drive kitchen performance through effective food cost control, budgeting, inventory management and waste reduction.</p> </li> <li> <p>Manage kitchen staffing, scheduling and resource planning to meet seasonal demand, peak periods and event requirements.</p> </li> <li> <p>Oversee food purchasing, supplier coordination and product quality, ensuring consistency across all culinary offerings.</p> </li> <li> <p>Maintain the highest standards of food safety, hygiene, cleanliness &amp; compliance with local regulations.</p> </li> <li> <p>Champion innovation, encouraging fresh ideas, seasonal concepts and continuous improvement across the Beach Club &amp; Events culinary operations.</p> </li> </ul> <p> <strong>Why Join Us?</strong> </p> <p>At Portaluna, we believe hospitality should be anything but ordinary.</p> <p>As Egypt's first Morgans Originals hotel, Portaluna offers the opportunity to be part of something distinctive, where creativity, individuality &amp; genuine connections shape every experience.</p> <p>As part of Ennismore, you'll join a global collective of entrepreneurial and founder-built hospitality brands, with opportunities to learn, grow &amp; make your mark.</p> <p> <strong>Ready to be part of the Portaluna story?</strong> </p> <p>Bring your passion for food, your creativity &amp; your leadership to a team that's all about creating memorable beachside dining experiences and unforgettable events.</p> <p> <strong>Be part of something original. Apply now.</strong> </p> <br> Qualifications <br> <p> <strong>What We're Looking For</strong> </p> <ul> <li> <p>Previous experience as a Chef de Cuisine, Sous Chef or in a similar culinary leadership role within a luxury or lifestyle hotel, beach club or high-end dining environment.</p> </li> <li> <p>Strong culinary expertise with hands-on experience in beach club operations, outdoor dining, banqueting or large-scale events.</p> </li> <li> <p>Proven ability to lead, motivate and develop culinary teams in a fast-paced, high-volume environment.</p> </li> <li> <p>Experience developing creative menus for casual dining, private events, celebrations and special occasions.</p> </li> <li> <p>Strong operational knowledge of kitchen management, event execution, food preparation and presentation standards.</p> </li> <li> <p>Commercial awareness with experience managing food costs, budgets, inventory and kitchen performance.</p> </li> <li> <p>Ability to manage multiple events and service requirements while maintaining exceptional quality and consistency.</p> </li> <li> <p>A creative mindset and genuine interest in food, lifestyle trends, beach club concepts and distinctive dining experiences.</p> </li> <li> <p>Excellent knowledge of food safety, hygiene and kitchen operational procedures.</p> </li> <li> <p>Strong communication, organisational and problem-solving skills, with a hands-on and solutions-focused approach.</p> </li> <li> <p>Strong command of English; additional languages are an advantage.</p> </li> <li> <p>Experience within lifestyle hospitality, premium beach clubs or distinctive independent restaurant brands would be an advantage.</p> </li> </ul> <ul><br> </ul><p><strong>Desired Candidate Profile</strong></p><ul> <li> <p>Previous experience as a Chef de Cuisine, Sous Chef or in a similar culinary leadership role within a luxury or lifestyle hotel, beach club or high-end dining environment.</p> </li> <li> <p>Strong culinary expertise with hands-on experience in beach club operations, outdoor dining, banqueting or large-scale events.</p> </li> <li> <p>Proven ability to lead, motivate and develop culinary teams in a fast-paced, high-volume environment.</p> </li> <li> <p>Experience developing creative menus for casual dining, private events, celebrations and special occasions.</p> </li> <li> <p>Strong operational knowledge of kitchen management, event execution, food preparation and presentation standards.</p> </li> <li> <p>Commercial awareness with experience managing food costs, budgets, inventory and kitchen performance.</p> </li> <li> <p>Ability to manage multiple events and service requirements while maintaining exceptional quality and consistency.</p> </li> <li> <p>A creative mindset and genuine interest in food, lifestyle trends, beach club concepts and distinctive dining experiences.</p> </li> <li> <p>Excellent knowledge of food safety, hygiene and kitchen operational procedures.</p> </li> <li> <p>Strong communication, organisational and problem-solving skills, with a hands-on and solutions-focused approach.</p> </li> <li> <p>Strong command of English; additional languages are an advantage.</p> </li> <li> <p>Experience within lifestyle hospitality, premium beach clubs or distinctive independent restaurant brands would be an advantage.</p> </li> </ul>

<p> <strong>The Opportunity</strong> </p> <p>We're looking for a passionate, creative &amp; experienced <strong>Chef de Cuisine</strong> to lead the culinary experience across our <strong>Beach Club &amp; Events</strong> at Portaluna, a Morgans Originals Hotel.</p> <p>This isn't just about creating great food. It's about bringing energy, flavour &amp; creativity to every occasion, from relaxed beachside dining and vibrant afternoons to memorable celebrations and exclusive events.</p> <p>You'll bring a strong culinary foundation, a natural flair for innovation and the confidence to challenge the ordinary. From creating distinctive menus to leading a dynamic kitchen team and delivering seamless event experiences, you'll play a key role in shaping the beach club and events culinary offering at Portaluna.</p> <p> <strong>What You'll Do</strong> </p> <ul> <li> <p>Lead the day-to-day culinary operations of the Beach Club &amp; Events, ensuring exceptional food quality, consistency and presentation.</p> </li> <li> <p>Bring the Morgans Originals personality to life through creative menus, distinctive flavours &amp; memorable beachside dining experiences.</p> </li> <li> <p>Develop and deliver innovative menus for beach club dining, private events, celebrations and special activations.</p> </li> <li> <p>Inspire, coach &amp; develop a high-performing culinary team, creating a positive, inclusive and collaborative kitchen culture.</p> </li> <li> <p>Partner with the Executive Chef, Food &amp; Beverage and Events teams to plan and execute seamless culinary experiences.</p> </li> <li> <p>Oversee event preparation and execution, ensuring smooth coordination, efficient service and exceptional food quality for events of varying sizes.</p> </li> <li> <p>Adapt culinary offerings to different occasions, from casual beachside dining to bespoke private events and large-scale celebrations.</p> </li> <li> <p>Drive kitchen performance through effective food cost control, budgeting, inventory management and waste reduction.</p> </li> <li> <p>Manage kitchen staffing, scheduling and resource planning to meet seasonal demand, peak periods and event requirements.</p> </li> <li> <p>Oversee food purchasing, supplier coordination and product quality, ensuring consistency across all culinary offerings.</p> </li> <li> <p>Maintain the highest standards of food safety, hygiene, cleanliness &amp; compliance with local regulations.</p> </li> <li> <p>Champion innovation, encouraging fresh ideas, seasonal concepts and continuous improvement across the Beach Club &amp; Events culinary operations.</p> </li> </ul> <p><br></p><p><strong>Desired Candidate Profile</strong></p><p> <strong>What We're Looking For</strong> </p> <ul> <li> <p>Previous experience as a Chef de Cuisine, Sous Chef or in a similar culinary leadership role within a luxury or lifestyle hotel, beach club or high-end dining environment.</p> </li> <li> <p>Strong culinary expertise with hands-on experience in beach club operations, outdoor dining, banqueting or large-scale events.</p> </li> <li> <p>Proven ability to lead, motivate and develop culinary teams in a fast-paced, high-volume environment.</p> </li> <li> <p>Experience developing creative menus for casual dining, private events, celebrations and special occasions.</p> </li> <li> <p>Strong operational knowledge of kitchen management, event execution, food preparation and presentation standards.</p> </li> <li> <p>Commercial awareness with experience managing food costs, budgets, inventory and kitchen performance.</p> </li> <li> <p>Ability to manage multiple events and service requirements while maintaining exceptional quality and consistency.</p> </li> <li> <p>A creative mindset and genuine interest in food, lifestyle trends, beach club concepts and distinctive dining experiences.</p> </li> <li> <p>Excellent knowledge of food safety, hygiene and kitchen operational procedures.</p> </li> <li> <p>Strong communication, organisational and problem-solving skills, with a hands-on and solutions-focused approach.</p> </li> <li> <p>Strong command of English; additional languages are an advantage.</p> </li> <li> <p>Experience within lifestyle hospitality, premium beach clubs or distinctive independent restaurant brands would be an advantage.</p></li></ul>

<p><b>Company Description</b></p><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><p><br></p><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><p><br></p><p><b>Job Description</b></p><p>Chef De Partie</p><p>Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.</p><p>What is in it for you:</p><p>In 3-4 bullet points, showcase the benefits and perks of working at the property</p><p>Employee benefit card offering discounted rates in Accor worldwide</p><p>Learning programs through our Academies</p><p>Opportunity to develop your talent and grow within your property and across the world!</p><p>Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</p><p>What you will be doing:</p><p>Actively share ideas, opinions and suggestions to improve the environment and menus</p><p>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards</p><p>Communicate effectively with the rest of the team and thrive for guest feedback</p><p><br></p><p>Qualifications</p><p>Your experience and skills include:</p><p><br></p><p>Proven experience as a Chef de Partie or similar culinary role, preferably in a high-volume hospitality environment</p><p><br></p><p>Ability to work well under pressure in a fast-paced environment, particularly in confined galley spaces</p><p><br></p><p>Ability to work cohesively and collectively as part of a team in close-quarter living and working conditions</p><p><br></p><p>Adaptability and flexibility to work extended contracts and varied shift patterns typical of cruise operations</p><p><br></p><p>Strong food safety and hygiene knowledge with relevant certifications (e.g. HACCP, Food Safety Level 2 or equivalent)</p><p><br></p><p>Experience working with international guests and multicultural teams</p><p><br></p><p>Prior experience in the cruise or maritime hospitality industry is preferred</p><p><br></p><p>Excellent communication skills and a collaborative approach to menu development and service excellence</p><p><strong>Desired Candidate Profile</strong></p><p>Proven experience as a Chef de Partie or similar culinary role, preferably in a high-volume hospitality environment Ability to work well under pressure in a fast-paced environment, particularly in confined galley spaces Ability to work cohesively and collectively as part of a team in close-quarter living and working conditions Adaptability and flexibility to work extended contracts and varied shift patterns typical of cruise operations Strong food safety and hygiene knowledge with relevant certifications (e.g. HACCP, Food Safety Level 2 or equivalent) Experience working with international guests and multicultural teams Prior experience in the cruise or maritime hospitality industry is preferred Excellent communication skills and a collaborative approach to menu development and service excellence</p>

<p><br></p><p><strong>What You'll Do</strong></p><ul><li><p>Lead the day-to-day culinary operations of the Beach Club &amp; Events, ensuring exceptional food quality, consistency and presentation.</p></li><li><p>Bring the Morgans Originals personality to life through creative menus, distinctive flavours &amp; memorable beachside dining experiences.</p></li><li><p>Develop and deliver innovative menus for beach club dining, private events, celebrations and special activations.</p></li><li><p>Inspire, coach &amp; develop a high-performing culinary team, creating a positive, inclusive and collaborative kitchen culture.</p></li><li><p>Partner with the Executive Chef, Food &amp; Beverage and Events teams to plan and execute seamless culinary experiences.</p></li><li><p>Oversee event preparation and execution, ensuring smooth coordination, efficient service and exceptional food quality for events of varying sizes.</p></li><li><p>Adapt culinary offerings to different occasions, from casual beachside dining to bespoke private events and large-scale celebrations.</p></li><li><p>Drive kitchen performance through effective food cost control, budgeting, inventory management and waste reduction.</p></li><li><p>Manage kitchen staffing, scheduling and resource planning to meet seasonal demand, peak periods and event requirements.</p></li><li><p>Oversee food purchasing, supplier coordination and product quality, ensuring consistency across all culinary offerings.</p></li><li><p>Maintain the highest standards of food safety, hygiene, cleanliness &amp; compliance with local regulations.</p></li><li><p>Champion innovation, encouraging fresh ideas, seasonal concepts and continuous improvement across the Beach Club &amp; Events culinary operations.</p></li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><strong>What We're Looking For</strong></p><ul><li><p>Previous experience as a Chef de Cuisine, Sous Chef or in a similar culinary leadership role within a luxury or lifestyle hotel, beach club or high-end dining environment.</p></li><li><p>Strong culinary expertise with hands-on experience in beach club operations, outdoor dining, banqueting or large-scale events.</p></li><li><p>Proven ability to lead, motivate and develop culinary teams in a fast-paced, high-volume environment.</p></li><li><p>Experience developing creative menus for casual dining, private events, celebrations and special occasions.</p></li><li><p>Strong operational knowledge of kitchen management, event execution, food preparation and presentation standards.</p></li><li><p>Commercial awareness with experience managing food costs, budgets, inventory and kitchen performance.</p></li><li><p>Ability to manage multiple events and service requirements while maintaining exceptional quality and consistency.</p></li><li><p>A creative mindset and genuine interest in food, lifestyle trends, beach club concepts and distinctive dining experiences.</p></li><li><p>Excellent knowledge of food safety, hygiene and kitchen operational procedures.</p></li><li><p>Strong communication, organisational and problem-solving skills, with a hands-on and solutions-focused approach.</p></li><li><p>Strong command of English; additional languages are an advantage.</p></li><li><p>Experience within lifestyle hospitality, premium beach clubs or distinctive independent restaurant brands would be an advantage.</p></li></ul><p><strong>What s in it for you...</strong></p><ul><li>Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul>

<p>You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.</p><p>What is in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</p><p>What you will be doing: Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback</p><p>Your experience and skills include: Ability to work well under pressure in a fast paced environment Ability to work cohesively and collectively as part of a team Proven experience as a Chef de Partie or similar culinary role Strong knowledge of cold food preparation and garde manger techniques Excellent knife skills and food presentation abilities</p><p>Preferred qualifications: Nile cruise or river cruise ship experience Culinary diploma or professional certification in hospitality Experience working in international or multi-cultural kitchen environments</p><p>Your team and working environment: 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><p>Our commitment to Diversity &amp; Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We are much more than a world leader. We are 240,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,100 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making “Feel Welcome” resonate as the finest hotel promise. From luxury to economy and in every corner of the globe, AccorHotels' 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services. Our Brands include: -Raffles -Fairmont -Sofitel -MGallery -Grand Mercure -Pullman -Swissôtel -Novotel -Suite Novotel -Mercure -Thalassa sea &amp; spa -Adagio -ibis -ibis Styles -ibis budget -HotelF1</p><p><strong>Desired Candidate Profile</strong></p><p>Proven experience as a Chef de Partie or similar culinary role Strong knowledge of cold food preparation and garde manger techniques Excellent knife skills and food presentation abilities</p><p>Preferred qualifications: Nile cruise or river cruise ship experience Culinary diploma or professional certification in hospitality Experience working in international or multi-cultural kitchen environments</p>

<p>The Sous Chef Garde Manger is responsible for assisting the Executive Chef in overseeing the operations of the Garde Manger section. This role ensures the preparation and presentation of high-quality cold dishes, salads, appetizers, and buffet items while maintaining the highest standards of food quality, hygiene, and consistency expected in a luxury hotel environment.</p><h3>What you will be doing:</h3><ul><li>Assist in supervising the daily operations of the Garde Manger section.</li><li>Ensure the preparation and presentation of cold dishes, salads, appetizers, charcuterie, and buffet items meet the hotel s luxury standards.</li><li>Maintain consistency in food quality, taste, portion control, and presentation.</li><li>Supervise and support kitchen staff within the Garde Manger section.</li><li>Coordinate with other kitchen sections to ensure smooth kitchen operations and timely service.</li><li>Maintain strict hygiene and food safety standards in compliance with hotel policies and local regulations.</li><li>Assist in menu planning and development of new cold dishes, seasonal offerings, and buffet presentations.</li><li>Monitor inventory levels, control food costs, and minimize waste.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Diploma or Degree in Culinary Arts, Hospitality, or related field.</p><p>Minimum 4 6 years of culinary experience, preferably in luxury hotels or upscale restaurants.</p><p>Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation .</p><p>Understanding of food safety and hygiene standards (HACCP or equivalent) .</p><p>Strong leadership and team management skills.</p><p>Excellent organizational and time management abilities.</p><p>Attention to detail and creativity in food presentation.</p><p>Ability to work in a fast-paced kitchen environment.</p>

<p>You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.</p><p>What is in it for you:</p><ul><li>Employee benefit card offering discounted rates in Accor worldwide</li><li>Learning programs through our Academies</li><li>Opportunity to develop your talent and grow within your property and across the world!</li><li>Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul><p>What you will be doing:</p><ul><li>Actively share ideas, opinions and suggestions to improve the environment and menus</li><li>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards</li><li>Communicate effectively with the rest of the team and thrive for guest feedback</li></ul><p><strong>Desired Candidate Profile</strong></p><h3>Qualifications</h3><p>Your experience and skills include:</p><ul><li>Proven experience as a Chef de Partie or similar culinary role, preferably in a high-volume hospitality environment</li><li>Ability to work well under pressure in a fast-paced environment, particularly in confined galley spaces</li><li>Ability to work cohesively and collectively as part of a team in close-quarter living and working conditions</li><li>Adaptability and flexibility to work extended contracts and varied shift patterns typical of cruise operations</li><li>Strong food safety and hygiene knowledge with relevant certifications (e.g. HACCP, Food Safety Level 2 or equivalent)</li><li>Experience working with international guests and multicultural teams</li><li>Prior experience in the cruise or maritime hospitality industry is preferred</li><li>Excellent communication skills and a collaborative approach to menu development and service excellence</li></ul>

<p><b>POSITION SUMMARY</b></p><p><br></p><p>&nbsp;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>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</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.</p><p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.</p><p>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.</p><p>Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.</p><p>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.</p><p>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>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p><strong>The Opportunity</strong></p><p>We're looking for a passionate, creative &amp; experienced <strong>Executive Chef</strong> to bring our culinary experiences to life at Portaluna.</p><p>This isn't just about creating great food. It's about bringing fresh ideas to the table, crafting memorable dining experiences &amp; building a team that shares your passion for creativity, quality and exceptional hospitality.</p><p>You'll bring a strong culinary foundation, a natural flair for innovation and the confidence to challenge the ordinary. From developing distinctive menus to inspiring your team and driving kitchen performance, you'll play a key role in shaping the culinary identity of Portaluna.</p><p><strong>What You'll Do</strong></p><ul><li><p>Lead the day-to-day culinary operations across our restaurants, bars, in-room dining &amp; events, ensuring exceptional food quality, consistency and presentation.</p></li><li><p>Bring the Morgans Originals personality to life through creative menus, distinctive flavours &amp; memorable dining experiences.</p></li><li><p>Inspire, coach &amp; develop a high-performing culinary team, creating a positive, inclusive and collaborative kitchen culture.</p></li><li><p>Partner with the Food &amp; Beverage and leadership teams to deliver distinctive dining experiences that reflect the hotel's identity.</p></li><li><p>Drive culinary performance through effective budgeting, forecasting, food cost control and waste management.</p></li><li><p>Develop innovative menus that celebrate quality ingredients, reflect evolving food trends &amp; keep our dining experiences fresh and exciting.</p></li><li><p>Oversee food purchasing, supplier relationships, inventory management and product quality.</p></li><li><p>Ensure the highest standards of food safety, hygiene, cleanliness &amp; compliance with local regulations.</p></li><li><p>Lead recruitment, training, scheduling and performance management across the culinary department.</p></li><li><p>Collaborate with Food &amp; Beverage, Sales and Marketing teams on events, activations and unique culinary experiences.</p></li><li><p>Champion innovation, encouraging fresh ideas, sustainable practices and continuous improvement across all kitchen operations.</p></li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><strong>What We're Looking For</strong></p><ul><li><p>Previous experience as an Executive Chef or in a senior culinary leadership role within a luxury or lifestyle hotel environment.</p></li><li><p>Strong culinary expertise across multiple dining concepts, with a passion for creativity, innovation and exceptional food quality.</p></li><li><p>A proven ability to lead, motivate and develop diverse culinary teams.</p></li><li><p>Commercial awareness with experience managing food costs, budgets, purchasing, inventory and kitchen performance.</p></li><li><p>A creative mindset and genuine interest in food, culinary trends and distinctive dining experiences.</p></li><li><p>Strong operational knowledge of kitchen management, food safety, hygiene and quality standards.</p></li><li><p>Excellent communication, interpersonal and problem-solving skills.</p></li><li><p>Confidence working in a dynamic environment, with a hands-on and solutions-focused approach.</p></li><li><p>Strong command of English; additional languages are an advantage.</p></li><li><p>Experience within lifestyle hospitality or a distinctive independent hotel or restaurant brand would be an advantage.</p></li></ul>

<p>Oversee daily kitchen operations and ensure smooth workflow across all stations Assist the Executive Chef in menu planning, recipe development, and culinary innovation Supervise and mentor kitchen staff, providing guidance on food preparation techniques and professional standards Maintain strict adherence to food safety, sanitation, and hygiene protocols Monitor food quality, consistency, and presentation across all dishes Manage inventory, portion control, and food costs while minimizing waste Coordinate with other departments to ensure seamless service delivery Train and evaluate kitchen staff performance, fostering a collaborative and professional environment Prepare and execute complex dishes with precision and creativity Ensure compliance with all health and safety regulations Assist in scheduling and managing kitchen staff assignments Contribute to continuous improvement of kitchen processes and procedures</p><p>Must be able to work and reside onboard M venpick Royal Lotus throughout assigned cruise schedules. Must be flexible to work shifts, weekends, public holidays, and extended hours according to operational requirements. Experience in international hotel chains, luxury cruise ships, or high-volume buffet operations is highly desirable. Ability to manage food production efficiently within the space and storage limitations of a cruise vessel. Must ensure consistent food quality, presentation, and service throughout the cruise itinerary. Strong awareness of food safety, HACCP requirements, temperature control, and proper food storage under onboard operating conditions. Ability to coordinate effectively with the Executive Chef, Restaurant Manager, Purchasing, Stores, and Stewarding teams. Commitment to Accor and M venpick brand standards, Heartist culture, guest satisfaction, and culinary excellence. Must demonstrate effective leadership, teamwork, adaptability, and problem-solving skills in a multicultural working environment. Commitment to sustainable culinary practices, including food waste reduction, responsible stock management, and efficient resource utilization. Must comply with onboard safety procedures, emergency instructions, and all applicable company policies. Willingness to support special events, themed dinners, and culinary experiences designed to enhance the guest journey aboard Royal Lotus.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 5 years of professional culinary experience in a high-volume kitchen environment Proven experience in a supervisory or leadership role within a kitchen setting Advanced proficiency in knife skills, food preparation, and cooking techniques Current food safety and hygiene certification Strong knowledge of international cuisines and culinary methods Demonstrated ability to manage inventory, costs, and kitchen resources effectively Excellent organizational and time management skills Proficiency in kitchen management systems and food service software Strong interpersonal and communication skills with the ability to lead and motivate teams Ability to work in a fast-paced environment while maintaining attention to detail Knowledge of Egyptian and Middle Eastern cuisine (preferred) Experience in luxury or fine dining establishments (preferred) Culinary training, apprenticeship, or formal culinary education (preferred) Proven track record of mentoring and developing culinary talent (preferred)</p>

<p>Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback</p><p><strong>Desired Candidate Profile</strong></p><p>Your experience and skills include: Ability to work well under pressure in a fast paced environment Ability to work cohesely and collectively as part of a team Proven experience as a Chef de Partie or similar culinary role Strong knowledge of cold food preparation and garde manger techniques Excellent knife skills and food presentation abilities Preferred qualifications: Nile cruise or river cruise ship experience Culinary diploma or professional certification in hospitality Experience working in international or multi-cultural kitchen environments</p>

<p>At ServerHub, we power businesses with high-performance cloud and hosting solutions. Our mission is to provide customers with reliable, scalable, and secure infrastructure worldwide. As an L3 Linux System Engineer, you will be at the forefront of our operations, ensuring our hosting platforms are optimized, secure, and always online.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>10+ years of hands-on Linux system administration experience in a web hosting or cloud environment.</li><li>7+ years of experience in a Senior position or Level 3 Engineer role.</li><li>MUST be a KVM and Libvirt expert with a minimum of 7+ yrs of experience.</li><li>Expert knowledge of web hosting technologies (cPanel, Plesk, WHM, LAMP/LEMP stacks).</li><li>Strong scripting ability in Perl, Bash, and Python.</li><li>Experience with configuration management tools (Ansible, Puppet, Chef).</li><li>Networking expertise understanding of TCP/IP, DNS, VPN, Firewalls, Load Balancing.</li><li>Familiarity with RAID, SAN, NAS, and distributed storage systems.</li><li>Experience working in a 24/7 production environment with on-call duties.</li><li>Ability to build and configure servers from the ground up.</li><li>Certifications such as RHCE, AWS Certified SysOps Administrator, or Kubernetes (CKA) are a plus.</li><li>Good English Communication Skills</li></ul>

<p>Monitors all duty schedules in the kitchen operation. Conducts bi-monthly a presentation of 12 new novelties, disk, presentation, amenities, etc. to stay in line with operational trends. 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. Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff. Evaluates the performance of the assigned team and initiates promotions. Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours. Frequently tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards. Develops food promotions and initiates the appearance of guest chef s if the situation requires. Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact. Handles guest complaints directly if the situation requires. Drives together with the Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar. Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage. Ensures that the immediate reliever is well informed about all relevant operational issues. Directs the development of future Chefs. Monitors all food par stocks. Drives with the Food &amp; Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned. Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards Monitors all goods transfers to other areas. Initiates spot checks on expiry dates of all food products. Ensures the proper handling of all FF&amp;E and operating equipment. Stays updated on changing food service trends i.e. new products, presentation and operating equipment. Controls and approves all kitchen payroll related documents, prior to their submission to the accounts. Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards). Attends all regular department head meetings and conducts at least two monthly meetings with his chefs and other key personnel to maintain open communication lines. Participates actively to meet / maximize the departments revenue forecast and exercises the constant control of the operational costs. Familiar with the company s internal policies and all safety policies. Keeps himself updated on all business activities of equal competitors and changing industrial trends. Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside. Prepares or supervises the preparation of all menus. 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 implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. Carries out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carries out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</p>