وظائف شيف مخبوزات و معجنات في مصر

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Bring in the daily materials pulled from the storage house to the kitchen.<br> Support directly the Chef de Partie or Demi Chef in the daily operation and work.<br> Take full responsibility for your section when your immediate supervisor is not present.<br> Work according to the menu specifications (pictures and/or portions) set by the Chef.<br> Keep the working area at all times in hygienic conditions according to the rules set by the hotel.<br> Communicate to your direct supervisor in all relevant and important matters.<br> Control food stock.<br> Promote efficiency, confidence, courtesy and an extremely high standard of social skills.<br> Generally promote and ensure good inter-departmental relations.<br> Display a pleasant manner and positive attitude at all times and promote a good company image to guests and colleagues.<br> Demonstrate pride in the workplace and personal appearance at all times when representing the hotel, thus identifying a high level of commitment.<br> Adhere to company and hotel rules and regulations at all times.<br> Report any equipment failures or problems to the Maintenance Department.<br> Pass any maintenance requests to the Maintenance Department.<br> Participate in any training or development schemes as recommended by senior management.<br> Assist the Duty Manager in any task outlined or detailed by him or her.<br> Comply with any reasonable request made by management to the best of your ability.<br> Ensure that the standards required by law and by management are maintained at all times in the areas specified above.</p> <h4>Qualifications</h4> <p><strong>Education:</strong> At least a primary school diploma.<br> <strong>Experience:</strong> Can learn the job in 3 years and perform duties at the expected level.<br> <strong>Foreign language:</strong> Not required.<br> <strong>Courses and seminars:</strong> Prior attendance in trainings in the related field.<br> <strong>Computer literacy:</strong> Not required.<br> <strong>Skills:</strong> Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job that can be learned in a few months.</p> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong><br> In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p><strong>Note:</strong> Customization may be included for any specific local or legislative requirements, such as work permits.</p> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>Prepare pizzas out of our menu and based on custom orders Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed Make fresh tomato, pesto and white cream sauces Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms) Cut, slice and grill meats like chicken, ham and beef Monitor food stock and place orders, as needed Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour) Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads Recommend new recipes to update our menus Maintain a clean cooking station and sterilize equipment</p><p><strong>Desired Candidate Profile</strong></p><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>

<p> We're Hiring | Executive Pastry Chef</p><p>Cairo, Egypt</p><p>IRTH is a contemporary luxury brand inspired by the timeless spirit of Madinah, crafting premium dates, gourmet confections, and refined gifting experiences.</p><p>We are looking for an experienced Executive Pastry Chef to lead the creation and development of our luxury date collection.</p><p>If you have mastered the art of premium date confectionery, Arabic sweets, and product innovation—and you're ready to build something exceptional from the ground up—we would love to hear from you.</p><ul><li><p>Your Responsibilities</p></li><li><p> Develop signature premium date products</p></li><li><p> Create and standardize recipes &amp; production SOPs</p></li><li><p> Lead and train the production team</p></li><li><p> Improve quality, consistency, and cost efficiency</p></li><li><p> Collaborate on seasonal collections and luxury gifting concepts</p></li></ul><p></p><ul><li><p> Location: Cairo, Egypt</p></li><li><p> Employment: Full-time</p></li><li><p> Competitive salary + Performance incentives</p></li><li><p>Join us in building one of the region's most distinctive luxury food brands.</p></li></ul><p></p><p></p><p><strong>Requirements</strong></p><p></p><ul><li><p>Requirements</p></li><li><p> Minimum 5 years of experience in pastry or product development</p></li></ul><ul><li><p>Experience with premium dates, Arabic or Gulf desserts is highly preferred</p></li></ul><ul><li><p> Strong knowledge of production processes and food quality standards</p></li></ul><ul><li><p> Leadership and team management skills</p></li></ul><ul><li><p> Passion for craftsmanship and premium food experiences</p></li></ul><p></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Key Responsibilities Prepare and cook international and Italian dishes according to recipes and quality standards. Perform ingredient preparation, cooking, plating, and portion control. Ensure compliance with food safety, hygiene, and HACCP standards. Supervise and support Commis Chefs and Assistant Chefs during daily operations. Monitor food quality, freshness, and presentation before serving. Maintain cleanliness and organization of kitchen workstations and equipment. Ensure proper storage, labeling, and handling of food products. Assist with inventory control and report shortages or equipment issues. Support the Head Chef/Kitchen Manager in maintaining smooth kitchen operations. Follow all health and safety regulations.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Bachelor's degree (required).</li><li>Culinary or Hospitality background is preferred.</li><li>4 6 years of experience in international or Italian restaurant kitchens.</li><li>Experience in restaurants, hotels, or catering is preferred.</li><li>Strong knowledge of HACCP and food safety standards.</li><li>HACCP or Food Safety certification is preferred.</li><li>Basic English is a plus.</li><li>Strong leadership, teamwork, and communication skills.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Maximum age: 30 years .</li><li>Residence near the assigned work location is strongly preferred.</li></ul><p></p></section>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>A true home away from home. Four Seasons Resort at Sharm El Sheikh dedicates to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture personifies by its employees - people who share a single focus and encourage to offer phenomenal service.</p> <h4>About the role</h4> <p>To assist in the preparation, production, duties and responsibilities of his/her Culinary Section as assigned by the Restaurant Chef.</p> <h4>What you will do</h4> <ul> <li>Run the day to day operation of assigned station in the kitchen</li> <li>Assist the Chef De Partie in performing his duties and acts as Chef De Partie in his absence.</li> <li>Ensure a clean, neat and organized work area.</li> <li>Assist in creating and preparing menus items and specials.</li> <li>Check and complete mise en place and set-up the station.</li> <li>Establish high levels operational standards in F&B in line with international standards</li> <li>Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.</li> </ul> <h4>What we offer:</h4> <ul> <li>Competitive salary, wages, and a comprehensive benefits package</li> <li>Excellent training and development opportunities</li> <li>Complimentary accommodation at other Four Seasons Hotels and Resorts</li> <li>Complimentary dry cleaning for employee uniforms</li> <li>Complimentary employee meals</li> </ul></p><p></p>

<p>Prepare pizzas out of our menu and based on custom orders Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed Make fresh tomato, pesto and white cream sauces Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms) Cut, slice and grill meats like chicken, ham and beef Monitor food stock and place orders, as needed Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour) Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads Recommend new recipes to update our menus Maintain a clean cooking station and sterilize equipment</p><p><strong>Desired Candidate Profile</strong></p><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><li>experience is an asset</li><li>Prior experience working with Opera or a related system</li><li>Strong interpersonal and problem solving abilities</li><li>Fluency in English, additional languages are a plus</li></ul>

<ul><li>Responsible for Trouble Shooting Procedure (Beginning Inventory, Raw material, Cleanliness, Pest control, Staff numbers, cleanliness, timeliness, and productivity).</li><li>Responsible for Communicating with each chef the required products for the shift.</li><li>Responsible for Communicating with each chef-quality concerns.</li><li>Responsible for Quizzing daily on the process recipe and report.</li><li>Responsible for Reporting process deviation to heads leader and logbook.</li><li>Responsible for Ensuring that the production plan for each service is implemented and signed.</li><li>Responsible for overseeing the transition of the product to dispatch according to dispatch&nbsp;Production Receipt.</li><li>Responsible for Stock taken with next shift leaders at the end of the shift.</li><li>Responsible for Reporting with +ve and –ve variances.</li><li>Responsible for Hourly checking-up for fridges temperature and cleanness.</li><li>Responsible for Ensuring the procedure of every production function.</li><li>Responsible for Ensuring the proper functions of all the machines and equipment with the facility manager.</li><li>Responsible for sending Waste Report and update on regular basis.</li><li>Responsible for Involving and implementing new projects such as (ISO 22000 FSMS, Supply Chain).</li><li>Responsible for Preparing all checklists, reports, and all the necessary from the system to control the production functions.</li></ul>

<p>Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><p>Job Description Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel s presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vacation diploma.</li><li>At least 8 years of practical experience.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Is an expert on the products and cooking techniques in the related department.</li><li>Has basic knowledge about the other kitchen sections and processes.</li><li>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.</li><li>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development. 2.2 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. 2.3 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. 2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.2.5 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. 2.6 Check the daily provision vouchers and accelerate the circulation of slow-moving supplies. 2.7 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. 2.8 Make sure the personnel working in the department comply with personal hygiene rules. 2.9 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 cooling systems of food storages and ensure that food is used according to the first in, first out principle. 2.10 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. 2.11 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef. 2.12 Assist the Executive Chef in preparing menus taking into account the facility s standards, food cost budget and special occasions (private functions, special themes etc.). 2.13 Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented. 2.14 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). 2.15 Regularly monitor the food safety management system. 2.16 Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner. 2.17 Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules. 2.18 Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development. 2.19 Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.2.20 In addition to the above, carry out the Executive Chef s written and verbal orders and report to senior managers.2.21 Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant. 2.22 Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction. 2.23 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.). 2.24 To implement necessary warnings and departmental trainings in order to save energy inside the facility. 2.25 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. 2.26 Carry out all responsibilities related to the quality management systems implemented at the facility. 2.27 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Qualifications</h2><p>Education: At least a high school or equivalent diploma.</p><p>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</p><p>Foreign Language: At least intermediate level English.</p><p>Courses and Trainings: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Basic computer applications.</p><p>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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><br><ul> <li>Support the Executive Chef in selecting qualified personnel for the Italian kitchen; ensuring that staff work in a healthy, coherent, systematic, and organized manner; and creating team spirit while increasing their motivation through training, professional skills, and personal development.</li> <li>Is responsible for the cost, quality, hygiene, taste, and presentation of all Italian dishes produced in or purchased by the facility and for ensuring guest satisfaction related to these.</li> <li>Work in a coordinated manner with all Sous Chefs and Section Chefs and instruct them as needed regarding Italian cuisine.</li> <li>Identify the work methods and Italian cooking standards and ensure that these are applied to prepare food of high quality and to maintain personnel efficiency.</li> <li>Check the daily provision vouchers and accelerate the circulation of slow-moving Italian ingredients.</li> <li>Control the current status of raw foods and provisions; prevent spoilage; ensure efficient use of excess food; and control food portions.</li> <li>Make sure all personnel comply with personal hygiene rules.</li> <li>Check all storage areas at the beginning of work; ensure they are orderly; deliver old products to production; and make sure remaining food is used efficiently. Check cooling systems and ensure food is used according to the first-in, first-out (FIFO) principle.</li> <li>Check the menu and inform the personnel of any missing or problematic ingredients to prevent recurring issues.</li> <li>Monitor the performance of personnel and report any inefficiencies to the Executive Chef.</li> <li>Assist the Executive Chef in preparing Italian menus, taking into account facility standards, food cost budgets, and special occasions (private functions, special themes, etc.).</li> <li>Determine the necessary cooking methods to produce Italian food in a quality and healthy manner and control whether these methods are implemented.</li> <li>Deliver trainings to kitchen staff about menu preparation, Italian recipes, and food cost management (excluding standard trainings such as Food Safety System and ISO standards).</li> <li>Regularly monitor the food safety management system.</li> <li>Keep track of relevant publications, seminars, and culinary events to operate the Italian kitchen in a modern, healthy, and efficient manner.</li> <li>Instruct stewards to ensure that the kitchen is extremely clean, safe, and compliant with hygiene rules.</li> <li>Communicate workloads and operations to staff, assign personnel to projects based on their strengths and weaknesses, and support their development.</li> <li>Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events, and design their training programs.</li> <li>In addition to the above, carry out the Executive Chef s written and verbal orders and report to senior managers.</li> <li>Prepare all Italian dishes in the restaurant initially and demonstrate preparation methods to personnel. Be responsible for production and presentation of the food.</li> <li>Remain in the kitchen during service hours and, when needed, interact with guests to increase satisfaction.</li> <li>Predict environmental risks from all activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings. Ensure minimal consumption of resources and equipment (paper, printed materials, etc.).</li> <li>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</li> <li>Implement proper waste management, reduce environmental pollution, and minimize harmful effects on the environment.</li> <li>Carry out all responsibilities related to the quality management systems implemented at the facility.</li> <li>Carry out all other duties assigned by managers and hotel management that are not specified in this job description.</li> </ul><br></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"><br></p><ul> <li> <strong>Education:</strong> At least a high school or equivalent diploma.</li> <li> <strong>Experience: </strong>Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li> <li> <strong>Foreign Language:</strong> At least intermediate level English.</li> <li> <strong>Courses and Trainings:</strong> Prior attendance in courses and seminars in the related field.</li> <li> <strong>Computer Literacy:</strong> Basic computer applications.</li> <li> <strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li> </ul><br><p></p></section>

<p>The Kraft Heinz Company is seeking a Food Service National Key Account Manager to lead relationships with top chains, drive commercial growth, and ensure strong service levels across high-potential accounts. This role is responsible for delivering sales revenue targets and developing plans to grow base volume, expand product range, create demand, strengthen consumption, and increase market share.</p><p>Role Focus</p><ul><li>70% Business Development: pipeline management, customer meetings, and portfolio expansion through new customers and vertical selling within existing accounts</li><li>30% Planning and Account Management: account planning, performance tracking, and cross-functional alignment with Marketing and Chef teams</li></ul><p>Key Responsibilities</p><p>Business Development</p><ul><li>Identify sales opportunities within assigned top chains and initiate demand-creation activities</li><li>Develop strategies and action plans to grow Kraft Heinz share of wallet across key accounts</li><li>Accelerate growth by creating demand through menu innovation, ideation, industry trends, and marketing insights</li><li>Maintain close coordination with the Chains Manager, Supply team, and Chef to provide input for product development with R&amp;D</li><li>Build new business pipelines through horizontal selling</li><li>Grow existing customers by expanding SKU penetration through vertical selling</li></ul><p>Key Account and Channel Management</p><ul><li>Develop dynamic market surveys to identify customer profiles, requirements, and product consumption patterns</li><li>Analyze channel sales data to identify market share, growth trends, top customers, and business opportunities</li><li>Work with distributors to ensure strong service and delivery for key accounts served through them</li><li>Create promotional calendars for each chain in partnership with the Chef</li></ul><p>Account Management and Reporting</p><ul><li>Maintain regular call frequency with potential customers across HORECA channels</li><li>Review weekly sales revenue performance for top chains to track base business and new product sales</li><li>Build relationships with top chain stakeholders, from senior leaders to functional heads</li><li>Maintain accurate sales tools and records, including call record cards, sales pipeline reports, customer information sheets, and market surveys</li><li>Provide accurate and timely reporting on market surveys, trends, and competitive activity in the assigned channel</li><li>Submit coverage plans and weekly and monthly reports on time</li><li>Update CRM pipelines daily</li><li>Lead weekly performance reviews for key account revenues with distributors</li><li>Track weekly pipeline performance, including opportunity value, number of new customers, conversion rate, and status updates</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>University degree, preferably in Business Management</li><li>3-5 years of experience in a Key Account Management role</li><li>Strong sales background with a good understanding of call procedures and solution selling</li><li>Strong analytical skills</li><li>Proficiency in Microsoft Office</li><li>Knowledge of foodservice back-of-house operations</li><li>Fluency in Arabic</li><li>Advanced English proficiency</li></ul>

<p><br></p><p>Position Overview We're seeking a Software Development Engineer to join our team in Cairo, Egypt. Key Responsibilities: Develop and maintain CI/CD pipelines to ensure continuous integration and automated deployments. Collaborate with development teams to ensure proper monitoring and alerting are in place. Automate repetitive tasks through scripting (e.g., Python, Bash) and configuration management tools (e.g., Ansible, Chef, Puppet). Ensure high availability and disaster recovery by managing backups, redundancy, and failover systems. Monitor system performance, troubleshoot issues, and optimize infrastructure performance. Support containerization and orchestration technologies (e.g., Docker, Kubernetes). Implement security best practices, including identity and access management (IAM), encryption, and network security. Implement infrastructure as code (IaC) using tools such as Terraform.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Computer Science, Engineering, or a related field.</li><li>Hands-on experience with CI/CD tools such as Jenkins, GitLab CI, or CircleCI.</li><li>Knowledge of version control systems, including Git, GitHub, and GitLab.</li><li>Experience with containerization and orchestration technologies such as Docker and Kubernetes.</li><li>Strong scripting skills in languages such as Python, Bash, or similar.</li><li>Experience with monitoring and logging tools such as Prometheus, Grafana, and the ELK Stack.</li><li>Familiarity with configuration management tools such as Ansible, Chef, Puppet, or SaltStack.</li><li>Strong understanding of network protocols, security principles, and infrastructure security.</li></ul>

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

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Bring in the daily materials pulled from the storage house to the kitchen.<br> To support directly the Chef de Partie or Demi Chef in the daily operation and work.<br> To take the full responsibilities of his section when his immediate supervisor is not there.<br> To work according to the menu specifications (pictures and/or portions) set by Chef.<br> To keep working area at all times in hygienic conditions according to the rules set by the hotel.<br> To communicate to his direct supervisor in all relevant and important matters.<br> To control food stock.<br> To promote efficiency, confidence, courtesy and an extremely high standard of social skills.<br> To generally promote and ensure good inter-departmental relations.<br> To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.<br> To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.<br> To adhere to company and hotel rules and regulations at all times.<br> To report any equipment failures or problems to the Maintenance Department.<br> To pass any maintenance requests to the Maintenance Department.<br> To participate in any training or development schemes as recommended by senior management.<br> To assist the Duty Manager in any task outlined or detailed by him or her.<br> To comply with any reasonable request made by management to the best of your ability.<br> To ensure that the standards required by laws and by management are maintained at all times in the areas specified above.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: Can learn the job in 3 years and perform duties at expected level.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in trainings in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</li> </ul> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong><br> In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p><strong>Note:</strong> Customization may be included for any specific local or legislative requirements, such as work permits.</p> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p><h4>Company description</h4> <p>Why work for Accor?</p> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements.</p> <p>Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards.</p> <p>Prepare all required mise en place for the sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service.</p> <p>Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation.</p> <p>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards.</p> <p>Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency.</p> <p>Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production.</p> <p>Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation.</p> <p>Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards.</p> <p>Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel’s presentation standards.</p> <p>Prepare sushi according to daily buffet, à la carte, banquet, special event, and guest requirements.</p> <p>Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the sushi section.</p> <p>Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products.</p> <p>Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards.</p> <p>Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature.</p> <p>Check the quality and availability of ingredients before production and inform the chef in charge of any shortages, quality issues, or unsuitable products.</p> <p>Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage.</p> <p>Control portion sizes and product usage to maintain consistency and support effective food cost control.</p> <p>Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand.</p> <p>Coordinate with the executive chef, sous chef, pastry, hot kitchen, stewarding, and other relevant sections to ensure smooth and timely service.</p> <p>Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the executive chef or sushi chef.</p> <p>Maintain the cleanliness and organization of the sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift.</p> <p>Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically.</p> <p>Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required.</p> <p>Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards.</p> <p>Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System.</p> <p>Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources.</p> <p>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or vacation diploma.</li> <li>Experience: At least 8 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li> </ul> <h4>Additional information</h4> <p>Your team and working environment:</p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements.</li><li>Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards.</li><li>Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service.</li><li>Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation.</li><li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards.</li><li>Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency.</li><li>Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production.</li><li>Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation.</li><li>Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards.</li><li>Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel’s presentation standards.</li><li>Prepare sushi according to daily buffet, à la carte, banquet, special event, and guest requirements.</li><li>Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section.</li><li>Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products.</li><li>Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards.</li><li>Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature.</li><li>Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products.</li><li>Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage.</li><li>Control portion sizes and product usage to maintain consistency and support effective food cost control.</li><li>Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand.</li><li>Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service.</li><li>Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef.</li><li>Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift.</li><li>Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically.</li><li>Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required.</li><li>Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards.</li><li>Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System.</li><li>Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources.</li><li>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education:</strong> At least a high school or vacation diploma.</li><li><strong>Experience: </strong>At least 8 years of practical experience.</li><li><strong>Foreign Language:</strong> Not required.</li><li><strong>Courses and Seminars:</strong> Prior attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy: </strong>Not required.</li><li><strong>Skills:</strong> Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul><br>Additional Information<br><br><p>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>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>A true home away from home. Four Seasons Resort at Sharm El Sheikh dedicates to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture personifies by its employees - people who share a single focus and encourage to offer phenomenal service.<br><br><br><br><br><p><b>About the role</b></p><br><br><p><span>To assist in the preparation, production, duties and responsibilities of his/her Culinary Section as assigned by the Restaurant Chef.</span></p><br><br><br><p><b>What you will do</b></p><br><br><ul><li>Run the day to day operation of assigned station in the kitchen</li><li>Assist the Chef De Partie in performing his duties and acts as Chef De Partie in his absence.</li><li>Ensure a clean, neat and organized work area.</li><li>Assist in creating and preparing menus items and specials.</li><li>Check and complete mise en place and set-up the station.</li><li>Establish high levels operational standards in F&amp;B in line with international standards</li><li>Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.</li></ul><br><br><p><b>What you bring</b></p><br><br><ul><li>Previous experience of 3 years in similar or related fields in a 5* Hotel</li><li>Physically fit</li><li>Fluent in English</li><li>Certificate in F&amp;B would be an advantage</li></ul><p> <br><b>What we offer:&nbsp;</b><br>• Competitive Salary, wages, and a comprehensive benefits package<br>• Excellent Training and Development opportunities<br>• Complimentary Accommodation at other Four Seasons Hotels and Resort<br>• Complimentary Dry Cleaning for Employee Uniforms<br>• Complimentary Employee Meals<br>&nbsp;</p><br><br><br><p><b>Schedule &amp; Hours:</b></p><br><br><p>• Full Time</p><br><br><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <u>Job Description</u><p>The Kraft Heinz Company is seeking a<b>Food Service National Key Account Manager</b>to lead relationships with top chains, drive commercial growth, and ensure strong service levels across high-potential accounts. This role is responsible for delivering sales revenue targets and developing plans to grow base volume, expand product range, create demand, strengthen consumption, and increase market share.</p><br><p><b>Role Focus</b></p><br><ul><li><b>70% Business Development:</b>pipeline management, customer meetings, and portfolio expansion through new customers and vertical selling within existing accounts</li><li><b>30% Planning and Account Management:</b>account planning, performance tracking, and cross-functional alignment with Marketing and Chef teams</li></ul><p><b>Key Responsibilities</b></p><br><p><b>Business Development</b></p><br><ul><li>Identify sales opportunities within assigned top chains and initiate demand-creation activities</li><li>Develop strategies and action plans to grow Kraft Heinz share of wallet across key accounts</li><li>Accelerate growth by creating demand through menu innovation, ideation, industry trends, and marketing insights</li><li>Maintain close coordination with the Chains Manager, Supply team, and Chef to provide input for product development with R&amp;D</li><li>Build new business pipelines through horizontal selling</li><li>Grow existing customers by expanding SKU penetration through vertical selling</li></ul><p><b>Key Account and Channel Management</b></p><br><ul><li>Develop dynamic market surveys to identify customer profiles, requirements, and product consumption patterns</li><li>Analyze channel sales data to identify market share, growth trends, top customers, and business opportunities</li><li>Work with distributors to ensure strong service and delivery for key accounts served through them</li><li>Create promotional calendars for each chain in partnership with the Chef</li></ul><p><b>Account Management and Reporting</b></p><br><ul><li>Maintain regular call frequency with potential customers across HORECA channels</li><li>Review weekly sales revenue performance for top chains to track base business and new product sales</li><li>Build relationships with top chain stakeholders, from senior leaders to functional heads</li><li>Maintain accurate sales tools and records, including call record cards, sales pipeline reports, customer information sheets, and market surveys</li><li>Provide accurate and timely reporting on market surveys, trends, and competitive activity in the assigned channel</li><li>Submit coverage plans and weekly and monthly reports on time</li><li>Update CRM pipelines daily</li><li>Lead weekly performance reviews for key account revenues with distributors</li><li>Track weekly pipeline performance, including opportunity value, number of new customers, conversion rate, and status updates</li></ul><p><b>Qualifications</b></p><br><ul><li>University degree, preferably in Business Management</li><li>3-5 years of experience in a Key Account Management role</li><li>Strong sales background with a good understanding of call procedures and solution selling</li><li>Strong analytical skills</li><li>Proficiency in Microsoft Office</li><li>Knowledge of foodservice back-of-house operations</li><li>Fluency in Arabic</li><li>Advanced English proficiency</li></ul><u>Location(s)</u>El Tagamoa El Khames Commercial Office<p><b>Kraft Heinz is an Equal Opportunity Employer – Underrepresented Ethnic Minority <span><span>Groups/Women/Veterans/Individuals</span></span> with Disabilities/Sexual Orientation/Gender Identity and other protected classes</b><b>.</b></p><br> </div>

<p>Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines. Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear. Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards. Ensure that all food items included in the daily menu, buffet, banquet, and la carte requirements are prepared and ready for service on time. Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards. Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas. Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products. Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs. Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions. Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section. Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Chef and Sous Chef. Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours. Ensure that food is prepared according to the daily buffet program, banquet requirements, la carte orders, and production plan for the Garde Manger section. Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation. Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel s standards. Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service. Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards. Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen. Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System. Ensure that all food products are handled according to FIFO principles and that expired, spoiled, or unsuitable products are not used. Monitor the quality, freshness, temperature, and appearance of all ingredients and prepared food items throughout the working period. Ensure proper handling and storage of cold food products and maintain the required temperature throughout preparation, storage, and service. Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of kitchen equipment, water, and energy. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste, environmental pollution, and harmful effects on the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>Education:</strong> At least a high school or vacation diploma.</p><p><strong>Experience:</strong> At least 8 years of practical experience.</p><p><strong>Foreign Language:</strong> Not required.</p><p><strong>Courses and Seminars:</strong> Prior attendance in courses and seminars in the related field.</p><p><strong>Computer Literacy:</strong> Not required.</p><p><strong>Skills:</strong> Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</p>