وظائف شيف مخبوزات و معجنات في مصر

pastries and bakery chef for the mine site (Bakery & Pastry Chef) The job role is to operate and manage the pastries and bakery department in the kitchen to produce high-quality daily menus for the workforce on site. This role includes preparing ingredients, innovating a wide range of fresh pastries, and decorating desserts to present them attractively, in addition to handling related administrative and paperwork tasks. Working under company directives, the successful holder of the role will uphold excellent food safety and hygiene standards while collaborating with the chief chef of the section to ensure an efficient and high-performing work environment. • Job site: On-site at Marsa Alam • Contract type: Permanent, full-time • Work system (shifts): 20 working days / 10 days off • Benefits and compensation: competitive salary and comprehensive benefits package Main duties and responsibilities • Operating the department and executing the menus: managing and running the pastries and bakery section in the kitchen, preparing desserts, pastries, and pastries according to specified recipes to meet daily menus. Developing new innovative recipes for seasonal dessert menus. • Baking and ingredient preparation: preparing raw ingredients, testing food flavors to ensure exceptional taste, and safely handling commercial baking and kitchen equipment. • Plating and presentation: decorating and presenting desserts and pastries to ensure they are presented in a beautiful, appetizing, and appealing way for residents at the camp and site workers. • Commitment to safety, health, hygiene, and food safety: adhering to strict cleanliness and safety standards on site. Ensuring the department complies with health regulations, maintaining cleanliness of the workstation, applying proper storage methods for raw materials, and meeting internal and external audit requirements. • Departmental administration and documentation: using basic management skills to handle required kitchen documents and paperwork. Identifying and reporting all required equipment maintenance work, and proactively recommending tools or materials that would facilitate or improve task completion. Qualifications and requirements • Educational qualification: a diploma or above from a tourism and hotels school/institute, or an equivalent field. A valid and recognized Hygiene Certificate is preferred. • Practical experience: at least 5 years of hands-on experience in the production of pastries and bakery products. Strongly preferred for those with specific experience in large-scale catering, or remote-site camps, or high-volume food production environments. Prior experience in the gold mining sector is not required. • Knowledge and skills: practical and in-depth familiarity with global food safety standards and compliance, and knowledge of commercial kitchen equipment. Basic administrative abilities and readiness to complete routine production paperwork. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 5</li><li>Shift system: mornings only</li><li>Benefits: health insurance, social security, transportation allowance, meals, housing, overtime</li></ul>

<p>Seafood Chef</p><p>Job Requirements</p><p><strong>Nationality:</strong> Egyptian.</p><p>Has knowledge and training experience in <strong>grilling and cooking seafood</strong>.</p><p><strong>Age:</strong> Not exceeding 40 years old.</p><p><strong>Education:</strong> Must be able to read and write.</p><p><strong>Language:</strong> Arabic speaker only.</p><p>Previous experience in preparing, processing, and cooking seafood is preferred.</p>

<p>We are looking for a professional grocery chef to join our team, someone with experience and a sharp eye for handling cheeses, meats, and appetizers.<br>&nbsp;</p><p><strong>Core Requirements and Skills:</strong></p><ul><li><strong>Slicing Experience:</strong> Proficiency in using slicers and knives to cut cheeses and cold cuts (turkey, pastrami, luncheon meat, etc.) with speed and precision.</li><li><strong>Salad Preparation:</strong> High-level skill in preparing and setting up various types of fresh salads and appetizers for the display fridge.</li><li><strong>Knowledge of Imported Cheeses:</strong> Complete expertise in premium and imported cheese varieties (such as Gouda, imported Cheddar, Parmesan, and Roquefort) and how to display and store them correctly.</li><li><strong>Attention to Hygiene:</strong> Full commitment to the cleanliness of refrigerators, tools, and personal appearance according to health standards.<br>&nbsp;</li></ul><p><strong>Conditions:</strong></p><ul><li>Previous experience in large supermarkets or Deli departments.</li><li>Good appearance and polite interaction with customers.</li><li>Punctuality and seriousness at work.<br>&nbsp;</li></ul><p><strong>Benefits:</strong></p><ul><li>Rewarding salary (determined based on experience after the interview).</li></ul>

Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea.<br>Reporting Structure Reporting to Pastry Chef and Executive Chef<br>Essential Duties and Responsibilities:Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events. Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards. Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings. Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products. Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient. Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning. Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth. Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience.<br>Qualifications:Valid STCW95 certification. Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line. Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives. Culinary degree or equivalent certification preferred. Cruise ship or international hospitality experience is highly advantageous. Appropriate certification as required by regulations. Physically and medically fit. Moral integrity is required.<br>Knowledge and Skills:In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures. Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control. Strong leadership and organizational skills in a high-volume, fine-dining production environment. Willing to travel extensively and be willing to spend extended periods at sea.<br>Language requirements: Fluent English (verbal and written) is mandatory. Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.<br> Computer knowledge:Good working knowledge of Microsoft applications, Fidelio and MXP.

Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea.<br>Reporting Structure Reporting to Pastry Chef and Executive Chef<br>Essential Duties and Responsibilities:Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events. Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards. Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings. Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products. Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient. Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning. Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth. Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience.<br>Qualifications:Valid STCW95 certification. Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line. Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives. Culinary degree or equivalent certification preferred. Cruise ship or international hospitality experience is highly advantageous. Appropriate certification as required by regulations. Physically and medically fit. Moral integrity is required.<br>Knowledge and Skills:In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures. Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control. Strong leadership and organizational skills in a high-volume, fine-dining production environment. Willing to travel extensively and be willing to spend extended periods at sea.<br>Language requirements: Fluent English (verbal and written) is mandatory. Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.<br> Computer knowledge:Good working knowledge of Microsoft applications, Fidelio and MXP.

KEY RESPOSIBILITIES<br>• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.• Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.• Supervise the set-up of the bread display in the various buffets.• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.• Ensures recipes/master list and yields are in accordance with the company’s standards.• Completes the daily consumption re-cap as required by the Executive Chef.• Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Accountable for daily production recap.• Accountable to coach and train all assigned team members.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATION<br>• Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (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<br><br><br><br><br>#Egypt Bakery Jobs #Egypt Chef Careers #Bakery Jobs Egypt #CDPBaker Egypt #Egypt Hospitality Jobs #Bakery Chef Opportunity #Hiring Baker #Pastry And Bakery Careers #Bakery Production Lead #Cruise Ship Careers #Shipboard Jobs #Culinary Jobs Abroad #Hospitality Careers #Global Chef Opportunities #Egypt Cruise Careers

Key Responsibilities: <br>• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.• Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget.• Assists in the set-up of the bread display in the various buffets.• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.• Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned.• Ensures recipes and yields are in accordance with the company’s standards.• Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualification and Education:<br>• A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).• Knowledge of proper cleaning techniques, requirements, and use of equipment.• Completion of high school or basic education equivalency required.<br>#Baker Jobs #Bakery Job #Shipboard Baker #Cruise Ship Jobs #Bread Baker #Bakery Production #Pastry Jobs #Cruise Careers #Hospitality Jobs #Food Service Jobs #Bakery Careers #Now Hiring #Hiring Now #Job Opening #Job Opportunity #Food Industry Jobs #Chef Jobs #Culinary Jobs #Baker Life #Bread Baking

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking a detail-oriented and enthusiastic Commis - Bakery to join our culinary team in Cairo, Egypt. As a Commis in our Bakery department, you will play an essential role in crafting exceptional baked goods and pastries that reflect our commitment to quality and artistry. Working collaboratively with our senior bakers and pastry chefs, you will prepare, bake, and present an array of delectable creations while maintaining the highest standards of quality, hygiene, and efficiency. This is an excellent opportunity to develop your baking expertise in a supportive, organized environment where your contributions directly impact our guests' experience.</p><br><ul><li>Prepare and execute various baking methods including bread, pastry, and cake production following established recipes and techniques</li><li>Measure and combine ingredients with precision, ensuring consistency and quality in all baked goods</li><li>Operate bakery equipment safely and efficiently, maintaining equipment in proper working condition</li><li>Bake products according to specified temperatures, times, and techniques, monitoring progress throughout the baking process</li><li>Decorate and present baked goods using appropriate techniques and garnishes to meet organizational standards</li><li>Maintain a clean, organized, and hygienic bakery workspace, adhering to all food safety regulations and practices</li><li>Assist senior bakers and pastry chefs with menu preparation and special orders, demonstrating flexibility and willingness to learn</li><li>Adapt recipes to accommodate guest preferences and dietary requirements while maintaining product integrity</li><li>Receive and implement constructive feedback from senior staff, continuously improving baking skills and techniques</li><li>Collaborate effectively with kitchen team members in a fast-paced environment, supporting colleagues and contributing positively to team dynamics</li><li>Monitor inventory of baking supplies and ingredients, reporting shortages to supervisory staff</li><li>Ensure proper storage and handling of all ingredients to prevent cross-contamination and maintain food safety standards</li></ul><br>Qualifications<br><br><ul><li>Formal culinary education such as a diploma or degree in baking and pastry arts (preferred)</li><li>Minimum 1 year of prior experience working in a bakery, pastry kitchen, or similar culinary environment</li><li>Solid understanding of various baking techniques, including bread, pastry, and cake production</li><li>Knowledge of different doughs, fillings, decorating techniques, and international bakery items</li><li>Current food safety and hygiene certification or willingness to obtain certification</li><li>Exceptional attention to detail with the ability to follow precise measurements and timing requirements</li><li>Strong understanding of food safety regulations and best practices in a professional kitchen</li><li>Excellent time management and organizational skills with the ability to prioritize multiple tasks</li><li>Demonstrated ability to work collaboratively in a team-oriented, fast-paced kitchen environment</li><li>Strong communication skills and willingness to take direction from senior chefs and supervisory staff</li><li>Reliability, punctuality, and a positive, inclusive attitude toward colleagues</li><li>Ability to analyze and adapt recipes based on ingredient availability and guest preferences</li><li>Willingness to learn new techniques and continuously develop baking expertise</li></ul><br>Additional Information<br><br><p>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know – connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Baking operations management:</strong><br> <li>Oversee the daily baking operations, ensuring timely and efficient production of all baked goods.</li> <li>Prepare, bake, and present a variety of baked products according to the menu, recipes, and quality standards.</li> <li>Ensure consistency in product quality, presentation, and portion sizes across all batches.</li> <strong>Menu and recipe development:</strong><br> <li>Collaborate with management to create and develop new bakery items or seasonal offerings.</li> <li>Adjust recipes and ingredients to maintain high-quality products and address customer preferences or dietary needs.</li> <li>Ensure that all recipes are followed precisely, including ingredient measurements, techniques, and cooking times.</li> <strong>Team supervision & training:</strong><br> <li>Manage and lead the bakery team, including bakers, assistants, and other team members, ensuring effective communication and teamwork.</li> <li>Provide training, mentorship, and guidance to junior bakers, helping them develop their skills and ensure quality control.</li> <li>Conduct performance evaluations and maintain a positive, motivating work environment.</li> <strong>Inventory and supply management:</strong><br> <li>Monitor inventory levels of baking ingredients and supplies, ensuring they are always stocked and fresh.</li> <li>Place orders for baking supplies and ingredients in a timely manner, working within budget constraints.</li> <li>Ensure proper storage of all ingredients, adhering to food safety guidelines and minimizing waste.</li> <strong>Quality control:</strong><br> <li>Oversee the quality of all baked goods, ensuring they meet the bakery’s standards for taste, texture, appearance, and freshness.</li> <li>Implement quality control procedures to maintain consistency and excellence in all products.</li> <li>Regularly inspect finished products and make adjustments as needed to meet high-quality standards.</li> <strong>Health & safety compliance:</strong><br> <li>Ensure all baking activities comply with local health and safety regulations, including proper handling, storage, and sanitation of ingredients and baked goods.</li> <li>Maintain a clean, organized, and safe work environment, ensuring kitchen and equipment are regularly cleaned and maintained.</li> <li>Enforce hygiene and safety standards within the bakery, providing training to staff on food safety and proper handling techniques.</li> <strong>Customer relations (if applicable):</strong><br> <li>Interact with customers to gather feedback on products and address any concerns or suggestions.</li> <li>Adapt the product offerings based on customer demand, feedback, and seasonal trends.</li> <strong>Administrative duties:</strong><br> <li>Track and manage costs for ingredients and supplies, ensuring production is cost-effective while maintaining product quality.</li> <li>Assist in creating schedules for the bakery team to ensure proper coverage and efficient production.</li> <li>Prepare and submit reports to management regarding inventory, production, and staffing.</li> <strong>Additional responsibilities:</strong><br> <li>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.</li> <h4>Qualifications</h4> <strong>Abilities / key competencies / skills</strong><br> <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> <strong>Leading myself</strong><br> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <strong>Leading others</strong><br> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <strong>Leading the business</strong><br> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> <strong>Experience / certificates / education</strong><br> <li>Experience: Minimum of 5 - 7 years of bakery experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</li> <li>Skills & attributes: <ul> <li>Extensive knowledge of baking techniques, ingredients, and production processes.</li> <li>Strong leadership, organizational, and communication skills.</li> <li>Ability to work efficiently under pressure and maintain high-quality standards in a fast-paced environment.</li> <li>Excellent attention to detail and a passion for baking and pastry arts.</li> </ul> </li> <li>Language: <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> </li> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <li>The opportunity to join an international, innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Portaluna, a Morgans Originals Hotel</strong></p><br><p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.</p><br><p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p><br><br>Job Description<br><br><p>Responsibilities</p><br><p>Baking Operations Management:</p><br><p>· Oversee the daily baking operations, ensuring timely and efficient production of all baked goods.</p><br><p>· Prepare, bake, and present a variety of baked products according to the menu, recipes, and quality standards.</p><br><p>· Ensure consistency in product quality, presentation, and portion sizes across all batches.</p><br><p>Menu and Recipe Development:</p><br><p>· Collaborate with management to create and develop new bakery items or seasonal offerings.</p><br><p>· Adjust recipes and ingredients to maintain high-quality products and address customer preferences or dietary needs.</p><br><p>· Ensure that all recipes are followed precisely, including ingredient measurements, techniques, and cooking times.</p><br><p>Team Supervision &amp; Training:</p><br><p>· Manage and lead the bakery team, including bakers, assistants, and other team members, ensuring effective communication and teamwork.</p><br><p>· Provide training, mentorship, and guidance to junior bakers, helping them develop their skills and ensure quality control.</p><br><p>· Conduct performance evaluations and maintain a positive, motivating work environment.</p><br><p>Inventory and Supply Management:</p><br><p>· Monitor inventory levels of baking ingredients and supplies, ensuring they are always stocked and fresh.</p><br><p>· Place orders for baking supplies and ingredients in a timely manner, working within budget constraints.</p><br><p>· Ensure proper storage of all ingredients, adhering to food safety guidelines and minimizing waste.</p><br><p>Quality Control:</p><br><p>· Oversee the quality of all baked goods, ensuring they meet the bakery’s standards for taste, texture, appearance, and freshness.</p><br><p>· Implement quality control procedures to maintain consistency and excellence in all products.</p><br><p>· Regularly inspect finished products and make adjustments as needed to meet high-quality standards.</p><br><p>Health &amp; Safety Compliance:</p><br><p>· Ensure all baking activities comply with local health and safety regulations, including proper handling, storage, and sanitation of ingredients and baked goods.</p><br><p>· Maintain a clean, organized, and safe work environment, ensuring kitchen and equipment are regularly cleaned and maintained.</p><br><p>· Enforce hygiene and safety standards within the bakery, providing training to staff on food safety and proper handling techniques.</p><br><p>Customer Relations (if applicable):</p><br><p>· Interact with customers to gather feedback on products and address any concerns or suggestions.</p><br><p>· Adapt the product offerings based on customer demand, feedback, and seasonal trends.</p><br><p>Administrative Duties:</p><br><p>· Track and manage costs for ingredients and supplies, ensuring production is cost-effective while maintaining product quality.</p><br><p>· Assist in creating schedules for the bakery team to ensure proper coverage and efficient production.</p><br><p>· Prepare and submit reports to management regarding inventory, production, and staffing.</p><br><p>Additional Responsibilities:</p><br><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><br><br>Qualifications<br><br><p>Abilities/Key Competencies/Skills</p><br><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><br><p>Leading Myself</p><br><p>· Positive Orientation</p><br><p>· Operational Decision Making</p><br><p>· Self-Development &amp; Management</p><br><p>Leading Others</p><br><p>· Developing an Empowered Team</p><br><p>· Leading an Engaged and Diverse Team</p><br><p>· Communication</p><br><p>Leading the Business</p><br><p>· Advocating Guest Passion</p><br><p>· Business Planning and Analysis</p><br><p>· Business Improvement and Change</p><br><p>Experience/Certificates/Education</p><br><p>· Experience: Experience: Minimum of 5 - 7 years of bakery experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</p><br><p>· Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</p><br><p>· Skills &amp; Attributes:</p><br><p>o Extensive knowledge of baking techniques, ingredients, and production processes.</p><br><p>o Strong leadership, organizational, and communication skills.</p><br><p>o Ability to work efficiently under pressure and maintain high-quality standards in a fast-paced environment.</p><br><p>o Excellent attention to detail and a passion for baking and pastry arts.</p><br><p>· Language:</p><br><p>o Excellent reading, writing and oral proficiency in English language.</p><br><p>o Ability to speak other languages and basic understanding of local languages will be an advantage.</p><br><br>Additional Information<br><br><p>What awaits you...</p><br><ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.</li></ul> </div>

Lesaffre Egypt for yeast industries is an Egyptian joint stock company for producing baking yeasts and yeasts extract. We are 100% owned by the holding company and part of Middle East & Africa baking region.<br><br>Lesaffre Egypt was established according to the Investment Guarantees and Incentives Law No. 8 of 1997, and registered in the Commercial Registry Office of Cairo Investment authority under No. 65570 on April, 14, 2013.<br><br>Our main operational purpose is to establish, manufacture, and package yeasts, yeast derivatives, and yeasts extracts. These many forms and types are then used within food products, animal feed, bread-making and bread improvers, flavorings, colors, and enzymes.<br><br>In October 2014, Lesaffre Egypt for yeasts industry (S. A. E) began effectively managing the acquired company.<br><br>Lesaffre Egypt’s main office is located in the Giza Governorate of Sheikh Zayed City while the factory is placed in the Nubaryia Industrial Area of El Beheira Governorate. We also have a Baking Center and Logistics Warehouse in 6th of October City. Currently, We employ more than 200 individual<br><br>Job Description<br><br>Benchmark with baking test for yeast/improver from the market Understand each customer’s technical needs and recommend the solution/products adapted to his need Solving technical problem of client Collecting data regarding the bakery market, competitors and the position of Lesaffre products Support bakeries with technical advice: yeast adapted to process, ingredients solution, process support…Participate with baking tests in creating new products, yeast and ingredients Make demonstration, / technical visit on the market Reception animation inside the baking center for bakers, distributors Preparing reports and entering data on LESAFFRE platform<br><br>Qualifications<br><br>???? Education<br><br>Diploma in Tourism & Hotels or Institute <br><br>???? Experience<br><br>Minimum 5+ years experience in relevant hospitality or tourism roles<br><br>???? Knowledge, Skills & Abilities<br><br>Strong computer skills (MS Office, hospitality systems, etc.) Good English proficiency (spoken and written)<br><br>Additional Information<br><br>Role within the organization<br><br>Reporting to: Baking Center Manager .<br><br>job Location:<br><br>El- Sheikh Zayed

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Responsibilities</strong></p><p><strong>Pastry and Bakery Production:</strong> Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods. Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance. Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus. Maintain consistency in quality and presentation of all baked goods. Prepare items in bulk when necessary, such as for events or special orders.</p><p><strong>Section Management:</strong> Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use. Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages. Supervise the preparation of garnishes and decorations to complement the presentation of desserts. Ensure that food safety standards and health regulations are strictly followed in the pastry section.</p><p><strong>Creativity and Innovation:</strong> Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate. Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences. Contribute ideas for themed events or special occasions that require custom pastry and bakery products.</p><p><strong>Team Leadership and Training:</strong> Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques. Provide constructive feedback and ensure team members adhere to the kitchen s standards of hygiene, safety, and efficiency. Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts.</p><p><strong>Quality Control:</strong> Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen. Ensure that each dish is visually appealing and meets the standards expected by the establishment. Review and adjust recipes as needed to maintain the best quality, flavor, and consistency.</p><p><strong>Health &amp; Safety Compliance:</strong> Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times. Follow proper food handling, storage, and sanitation procedures to prevent contamination. Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management.</p><p><strong>Inventory and Supply Management:</strong> Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly. Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels. Assist with inventory counts and monitor ingredient usage to minimize waste.</p><p><strong>Collaboration:</strong> Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service. Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time. Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones.</p><p><strong>Equipment Maintenance:</strong> Ensure that all pastry-specific equipment is properly maintained and used correctly. Report any damaged or faulty equipment to the appropriate person for repair or replacement. Keep track of equipment usage and report when items need to be replaced or repaired.</p><p><strong>Record Keeping and Reporting:</strong> Keep accurate records of recipes, production levels, and food safety logs for the pastry section. Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef. Assist with budgeting and cost control in the pastry section to ensure profitability.</p><p><strong>Additional Responsibilities</strong> 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><ul><li>Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.</li><li>Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li><li>In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.</li><li>Creative flair for developing and presenting new pastry items and desserts.</li><li>Strong leadership skills to supervise and train junior pastry associates.</li><li>Knowledge of health and safety standards, including food hygiene regulations.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Strong attention to detail, particularly in presentation and quality control.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li><li>Ability to stand for long periods, often in a fast-paced, hot kitchen environment.</li><li>Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.</li><li>Good manual dexterity to handle delicate pastry work and intricate decorations.</li><li>Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.</li><li>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.</li></ul><p></p></section>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <p><strong>Pastry and bakery production:</strong></p> <ul> <li>Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods.</li> <li>Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance.</li> <li>Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus.</li> <li>Maintain consistency in quality and presentation of all baked goods.</li> <li>Prepare items in bulk when necessary, such as for events or special orders.</li> </ul> <p><strong>Section management:</strong></p> <ul> <li>Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use.</li> <li>Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages.</li> <li>Supervise the preparation of garnishes and decorations to complement the presentation of desserts.</li> <li>Ensure that food safety standards and health regulations are strictly followed in the pastry section.</li> </ul> <p><strong>Creativity and innovation:</strong></p> <ul> <li>Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate.</li> <li>Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences.</li> <li>Contribute ideas for themed events or special occasions that require custom pastry and bakery products.</li> </ul> <p><strong>Team leadership and training:</strong></p> <ul> <li>Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques.</li> <li>Provide constructive feedback and ensure team members adhere to the kitchen’s standards of hygiene, safety, and efficiency.</li> <li>Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts.</li> </ul> <p><strong>Quality control:</strong></p> <ul> <li>Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen.</li> <li>Ensure that each dish is visually appealing and meets the standards expected by the establishment.</li> <li>Review and adjust recipes as needed to maintain the best quality, flavor, and consistency.</li> </ul> <p><strong>Health & safety compliance:</strong></p> <ul> <li>Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times.</li> <li>Follow proper food handling, storage, and sanitation procedures to prevent contamination.</li> <li>Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management.</li> </ul> <p><strong>Inventory and supply management:</strong></p> <ul> <li>Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly.</li> <li>Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels.</li> <li>Assist with inventory counts and monitor ingredient usage to minimize waste.</li> </ul> <p><strong>Collaboration:</strong></p> <ul> <li>Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service.</li> <li>Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time.</li> <li>Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones.</li> </ul> <p><strong>Equipment maintenance:</strong></p> <ul> <li>Ensure that all pastry-specific equipment is properly maintained and used correctly.</li> <li>Report any damaged or faulty equipment to the appropriate person for repair or replacement.</li> <li>Keep track of equipment usage and report when items need to be replaced or repaired.</li> </ul> <p><strong>Record keeping and reporting:</strong></p> <ul> <li>Keep accurate records of recipes, production levels, and food safety logs for the pastry section.</li> <li>Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef.</li> <li>Assist with budgeting and cost control in the pastry section to ensure profitability.</li> </ul> <p><strong>Additional responsibilities:</strong></p> <ul> <li>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.</li> </ul> <h4>Qualifications</h4> <p><strong>Abilities / key competencies / skills</strong></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><strong>Leading myself</strong></p> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <p><strong>Leading others</strong></p> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <p><strong>Leading the business</strong></p> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <p><strong>Experience / certificates / education</strong></p> <ul> <li>Experience: Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.</li> <li>Creative flair for developing and presenting new pastry items and desserts.</li> <li>Strong leadership skills to supervise and train junior pastry associates.</li> <li>Knowledge of health and safety standards, including food hygiene regulations.</li> <li>Ability to work under pressure in a fast-paced kitchen environment.</li> <li>Strong attention to detail, particularly in presentation and quality control.</li> <li>Willingness to work flexible hours, including nights, weekends, and holidays.</li> </ul> <p><strong>Physical requirements</strong></p> <ul> <li>Ability to stand for long periods, often in a fast-paced, hot kitchen environment.</li> <li>Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.</li> <li>Good manual dexterity to handle delicate pastry work and intricate decorations.</li> <li>Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.</li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

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

Company Description Fresh Food Market Egypt is a premium retail concept focused on redefining the shopping experience through high-quality products and exceptional customer service. The brand operates modern, upscale locations across Egypt. Each branch offers a curated selection of fresh foods and specialty items, aiming to provide a welcoming and inspiring environment for shoppers. Team members join a growing organization that values innovation, consistency, and a strong commitment to food excellence.<br>Fresh Food Market is hiring a Group Executive Chef. We are looking for the chef who will create the food that defines thebrand and train every kitchen that makes it. Full culinary authorityacross the central production unit, every store counter and our diningoffer, reporting to the Owner & Creative Director.<br>What the role requires:<br>— A strong background in international cuisine: Asian, French, Italian, Indian, Mediterranean and Middle Eastern, cooked to the standard of each— Real command of sauces stocks, reductions, emulsions, and the pastes and dressings each cuisine depends on— Genuine French bakery and viennoiserie expertise— HACCP certification, with experience building food safety systems— Proven recipe development, and a record of training chefs— 10+ years, currently an Executive Chef or a Head Chef ready to step up<br>The recipes, the standards and the training programme are yours to write.<br>Based in Cairo, full time, on site. Chefs relocating to Egypt and Egyptian chefs currently working abroad are equally welcome to apply.<br>CV and portfolio to taghreed.adel@freshfood-market.com. Full rolespecification available on request.<br>#Executive Chef #Chef Jobs #Hiring #Cairo #Egypt #Hospitality #Bakery#Food Retail #Culinary Jobs

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Job Description Responsibilities Pastry and Bakery Production: Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods. Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance. Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus. Maintain consistency in quality and presentation of all baked goods. Prepare items in bulk when necessary, such as for events or special orders. Section Management: Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use. Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages. Supervise the preparation of garnishes and decorations to complement the presentation of desserts. Ensure that food safety standards and health regulations are strictly followed in the pastry section. Creativity and Innovation: Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate. Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences. Contribute ideas for themed events or special occasions that require custom pastry and bakery products. Team Leadership and Training: Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques. Provide constructive feedback and ensure team members adhere to the kitchen s standards of hygiene, safety, and efficiency. Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts. Quality Control: Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen. Ensure that each dish is visually appealing and meets the standards expected by the establishment. Review and adjust recipes as needed to maintain the best quality, flavor, and consistency. Health &amp; Safety Compliance: Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times. Follow proper food handling, storage, and sanitation procedures to prevent contamination. Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management. Inventory and Supply Management: Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly. Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels. Assist with inventory counts and monitor ingredient usage to minimize waste. Collaboration: Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service. Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time. Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones. Equipment Maintenance: Ensure that all pastry-specific equipment is properly maintained and used correctly. Report any damaged or faulty equipment to the appropriate person for repair or replacement. Keep track of equipment usage and report when items need to be replaced or repaired. Record Keeping and Reporting: Keep accurate records of recipes, production levels, and food safety logs for the pastry section. Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef. Assist with budgeting and cost control in the pastry section to ensure profitability. Additional Responsibilities 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><h2>Qualifications Abilities/Key Competencies/Skills</h2><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><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li><li>Leading Others</li><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li><li>Leading the Business</li><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><h2>Experience/Certificates/Education</h2><ul><li><strong>Experience:</strong> Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.</li><li><strong>Education:</strong> Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li><li>In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.</li><li>Creative flair for developing and presenting new pastry items and desserts.</li><li>Strong leadership skills to supervise and train junior pastry associates.</li><li>Knowledge of health and safety standards, including food hygiene regulations.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Strong attention to detail, particularly in presentation and quality control.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li></ul><h2>Physical Requirements</h2><ul><li>Ability to stand for long periods, often in a fast-paced, hot kitchen environment.</li><li>Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.</li><li>Good manual dexterity to handle delicate pastry work and intricate decorations.</li><li>Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.</p><br><p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p><br><p>Join our motivated and vibrant Team and build your career with us.</p><br><br>Job Description<br><br><p>Prepare pizzas out of our menu and based on custom orders<br>Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed<br>Make fresh tomato, pesto and white cream sauces<br>Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms)<br>Cut, slice and grill meats like chicken, ham and beef<br>Monitor food stock and place orders, as needed<br>Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour)<br>Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads<br>Recommend new recipes to update our menus<br>Maintain a clean cooking station and sterilize equipment</p><br><br>Qualifications<br><br><ul><li>Work experience as a Pizza Chef or similar role in a restaurant</li><li>Hands-on experience with preparing and baking pizza doughs</li><li>Familiarity with professional kitchen equipment and brick or stone oven</li><li>Understanding of food hygiene</li><li>Good time-management skills</li><li>Team spirit</li><li>Flexibility to work in shifts, including weekends and evenings</li><li>Diploma from a culinary school is a plus</li></ul><br>Additional Information<br><br><p>experience is an asset<br>Prior experience working with Opera or a related system<br>Strong interpersonal and problem solving abilities<br>Fluency in English, additional languages are a plus</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><ul><li>Execute the preparation and production of high-quality pastry items, desserts, and baked goods according to standardized recipes and guidelines.</li><li>Demonstrate creativity in developing new pastry recipes, desserts, and presentations while maintaining consistency in taste and quality.</li><li>Assist in organizing and maintaining a clean, efficient, and well-stocked pastry kitchen. Ensure compliance with hygiene and safety standards at all times.</li><li>Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items for various outlets and events.</li><li>Support junior team members, providing guidance and training in pastry preparation techniques, culinary skills, and adherence to quality standards.</li><li>Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies to maintain optimal levels and minimize wastage.</li><li>Conduct regular quality checks on pastry products to uphold the hotel’s standards of excellence, presentation, and taste.</li><li>Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements to maintain a clean and safe working environment.</li></ul><br>Qualifications<br><br><ul><li><p>+2 years of experience in a professional hospitality pastry kitchen within luxurious environment.</p><br></li><li><p>Culinary or pastry qualification from a recognized institution preferred.</p><br></li><li><p>Knowledge of classic and modern pastry techniques.</p><br></li><li><p>Strong eye for detail and artistic presentation.</p><br></li></ul><br>Additional Information<br><br><p>experience is an asset<br>Prior experience working with Opera or a related system<br>Fluency in English<br>additional languages are a plus<br>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>