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.

Company Description Trade acts is a growing hospitality and food service company focused on delivering high-quality dining experiences. The company emphasizes fresh ingredients, consistent standards, and attentive guest service. Trade acts supports team members with clear kitchen procedures, ongoing skills development, and a collaborative work environment. The organization values professionalism, reliability, and a strong commitment to food safety and cleanliness. Team members are encouraged to contribute ideas and take pride in the dishes and experiences they help create. Role Description This is a full-time, on-site Sushi Chef role based in New Cairo. The Sushi Chef will prepare a variety of sushi items, including nigiri, maki, sashimi, and specialty rolls, following established recipes, portion sizes, and presentation standards. Responsibilities include handling and cutting seafood, cooking and seasoning sushi rice, preparing garnishes and sauces, and maintaining high standards of hygiene and food safety throughout each shift. The Sushi Chef will set up and break down the sushi station, manage daily prep, monitor inventory of ingredients, and communicate needs for ordering or replenishment. The role also involves coordinating with kitchen and service teams to ensure timely order execution, supporting menu development and specials, and engaging respectfully with guests when working at open counters or sushi bars. Qualifications Strong food preparation skills, including knife handling, portioning, and station setup to ensure consistent, high-quality sushi dishes. Deep knowledge of seafood selection, handling, cutting, and storage, with a focus on freshness, safety, and quality control. Proven cooking and culinary skills, including sushi rice preparation, flavor balancing, plating, and attention to Japanese culinary techniques. Commitment to hygiene and food safety standards, including proper sanitation, personal cleanliness, and adherence to local health regulations. Previous experience as a Sushi Chef or in a professional kitchen, ideally in Japanese or Asian cuisine. Ability to work in a fast-paced environment, manage multiple orders, and maintain calm, organized workflows during peak hours. Strong teamwork and communication skills, with the ability to collaborate effectively with kitchen and front-of-house staff. Flexibility to work evenings, weekends, and holidays as required by restaurant operations.

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

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

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.

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>

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

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p> <p><b>Speciality Area Oversight:</b></p> <p> Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</p> <p> Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</p> <p> Take charge of creating, refining, and enhancing dishes that fit the specialty area.</p> <p> Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</p> <p><b>Menu Development and Execution:</b></p> <p> Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.</p> <p> Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</p> <p> Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</p> <p><b>Employee Supervision and Training:</b></p> <p> Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</p> <p> Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</p> <p> Provide mentorship to staff, helping them develop skills within the specialty area.</p> <p> Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</p> <p><b>Quality Control and Presentation:</b></p> <p> Maintain high standards of food quality, flavor, and presentation in the specialty area.</p> <p> Monitor food preparation and cooking techniques to ensure they align with the restaurant s standards.</p> <p> Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</p> <p><b>Kitchen Management:</b></p> <p> Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</p> <p> Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</p> <p> Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</p> <p> Work with the team to ensure efficient food preparation, especially during peak hours.</p> <p><b>Inventory and Stock Control:</b></p> <p> Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</p> <p> Track ingredient usage to minimize waste and help control food costs.</p> <p> Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</p> <p><b>Health, Safety, and Cleanliness Compliance:</b></p> <p> Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</p> <p> Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</p> <p> Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</p> <p><b>Customer Satisfaction:</b></p> <p> Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</p> <p> Respond to customer feedback related to specialty dishes and make adjustments as needed.</p> <p> Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</p> <p><b>Additional Responsibilities:</b></p> <p> Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p> Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</p> <p> Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</p> <p> Skills &amp; Attributes:</p> <ul> <li>Strong culinary skills and knowledge in the specialty area.</li> <li>Proficient in using specialized tools or equipment unique to the culinary specialty.</li> <li>Strong leadership and organizational skills.</li> <li>Ability to multitask and work under pressure, particularly during peak service times.</li> <li>Exceptional attention to detail, particularly in food presentation and quality.</li> <li>Good understanding of food safety and sanitation standards.</li> </ul> <p> Language:</p> <ul> <li>Excellent reading, writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> </ul><p></p></section>

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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div><b><br> </b></div> <div><b> Job Description </b><p>Responsibilities</p> <p>Speciality Area Oversight:</p> <p> Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</p> <p> Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</p> <p> Take charge of creating, refining, and enhancing dishes that fit the specialty area.</p> <p> Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</p> <p>Menu Development and Execution:</p> <p> Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.</p> <p> Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</p> <p> Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</p> <p>Employee Supervision and Training:</p> <p> Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</p> <p> Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</p> <p> Provide mentorship to staff, helping them develop skills within the specialty area.</p> <p> Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</p> <p>Quality Control and Presentation:</p> <p> Maintain high standards of food quality, flavor, and presentation in the specialty area.</p> <p> Monitor food preparation and cooking techniques to ensure they align with the restaurant s standards.</p> <p> Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</p> <p> </p> <p> </p> <p> </p> <p>Kitchen Management:</p> <p> Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</p> <p> Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</p> <p> Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</p> <p> Work with the team to ensure efficient food preparation, especially during peak hours.</p> <p>Inventory and Stock Control:</p> <p> Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</p> <p> Track ingredient usage to minimize waste and help control food costs.</p> <p> Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</p> <p>Health, Safety, and Cleanliness Compliance:</p> <p> Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</p> <p> Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</p> <p> Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</p> <p>Customer Satisfaction:</p> <p> Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</p> <p> Respond to customer feedback related to specialty dishes and make adjustments as needed.</p> <p> Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</p> <p>Additional Responsibilities:</p> <p> Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p> </div> <div><b> Qualifications </b><p>Abilities/Key Competencies/Skills</p> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <p> </p> <p>Leading Myself</p> <p> Positive Orientation</p> <p> Operational Decision Making</p> <p> Self-Development &amp; Management</p> <p>Leading Others</p> <p> Developing an Empowered Team</p> <p> Leading an Engaged and Diverse Team</p> <p> Communication</p> <p>Leading the Business</p> <p> Advocating Guest Passion</p> <p> Business Planning and Analysis</p> <p> Business Improvement and Change</p> <p> </p> <p>Experience/Certificates/Education</p> <p> Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</p> <p> Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</p> <p> Skills &amp; Attributes:</p> <p>o Strong culinary skills and knowledge in the specialty area.</p> <p>o Proficient in using specialized tools or equipment unique to the culinary specialty.</p> <p>o Strong leadership and organizational skills.</p> <p>o Ability to multitask and work under pressure, particularly during peak service times.</p> <p>o Exceptional attention to detail, particularly in food presentation and quality.</p> <p>o Good understanding of food safety and sanitation standards.</p> <p> Language:</p> <p>o Excellent reading, writing and oral proficiency in English language.</p> <p>o Ability to speak other languages and basic understanding of local languages will be an&nbsp;</p></div><div><p><br></p><ul> </ul> </div> <div></div></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p> <p><b>Speciality Area Oversight:</b></p> <p> Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</p> <p> Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</p> <p> Take charge of creating, refining, and enhancing dishes that fit the specialty area.</p> <p> Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</p> <p><b>Menu Development and Execution:</b></p> <p> Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.</p> <p> Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</p> <p> Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</p> <p><b>Employee Supervision and Training:</b></p> <p> Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</p> <p> Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</p> <p> Provide mentorship to staff, helping them develop skills within the specialty area.</p> <p> Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</p> <p><b>Quality Control and Presentation:</b></p> <p> Maintain high standards of food quality, flavor, and presentation in the specialty area.</p> <p> Monitor food preparation and cooking techniques to ensure they align with the restaurant s standards.</p> <p> Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</p> <p><b>Kitchen Management:</b></p> <p> Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</p> <p> Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</p> <p> Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</p> <p> Work with the team to ensure efficient food preparation, especially during peak hours.</p> <p><b>Inventory and Stock Control:</b></p> <p> Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</p> <p> Track ingredient usage to minimize waste and help control food costs.</p> <p> Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</p> <p><b>Health, Safety, and Cleanliness Compliance:</b></p> <p> Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</p> <p> Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</p> <p> Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</p> <p><b>Customer Satisfaction:</b></p> <p> Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</p> <p> Respond to customer feedback related to specialty dishes and make adjustments as needed.</p> <p> Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</p> <p><b>Additional Responsibilities:</b></p> <p> Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><b>Abilities/Key Competencies/Skills</b></p> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <p><b>Leading Myself</b></p> <p> Positive Orientation</p> <p> Operational Decision Making</p> <p> Self-Development &amp; Management</p> <p><b>Leading Others</b></p> <p> Developing an Empowered Team</p> <p> Leading an Engaged and Diverse Team</p> <p> Communication</p> <p><b>Leading the Business</b></p> <p> Advocating Guest Passion</p> <p> Business Planning and Analysis</p> <p> Business Improvement and Change</p> <p><b>Experience/Certificates/Education</b></p> <p> Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</p> <p> Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</p> <p> Skills &amp; Attributes:</p> <ul> <li> Strong culinary skills and knowledge in the specialty area.</li> <li> Proficient in using specialized tools or equipment unique to the culinary specialty.</li> <li> Strong leadership and organizational skills.</li> <li> Ability to multitask and work under pressure, particularly during peak service times.</li> <li> Exceptional attention to detail, particularly in food presentation and quality.</li> <li> Good understanding of food safety and sanitation standards.</li> </ul> <p> Language:</p> <ul> <li> Excellent reading, writing and oral proficiency in English language.</li> <li> Ability to speak other languages and basic understanding of local languages will be an advantage.</li> </ul><p></p></section>