وظائف شيف مخبوزات و معجنات في مصر

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Responsibilities</strong></p> <p>Supervise Kitchen Operations:</p> <ul> <li>Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.</li> <li>Supervise and mentor kitchen team, ensuring effective communication and teamwork.</li> <li>Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.</li> </ul> <p>Food Preparation &amp; Cooking:</p> <ul> <li>Prepare, cook, and present dishes according to the restaurant's menu and established recipes.</li> <li>Maintain consistency in food preparation and presentation.</li> <li>Ensure all food items are cooked to the highest quality standards.</li> </ul> <p>Menu &amp; Recipe Development:</p> <ul> <li>Collaborate with the Executive Chef to develop and update menu offerings.</li> <li>Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.</li> </ul> <p>Team Management:</p> <ul> <li>Train, mentor, and supervise kitchen team to ensure efficient and effective performance.</li> <li>Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.</li> <li>Assist in scheduling staff and ensuring proper coverage during shifts.</li> </ul> <p>Health &amp; Safety Compliance:</p> <ul> <li>Ensure all kitchen operations adhere to food safety and sanitation regulations.</li> <li>Maintain cleanliness and organization in the kitchen area at all times.</li> <li>Monitor food storage, handling, and preparation to meet health and safety guidelines.</li> </ul> <p>Quality Control:</p> <ul> <li>Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.</li> <li>Address any issues or concerns regarding food quality or kitchen operations in a timely manner.</li> </ul> <p>Support Executive Chef:</p> <ul> <li>Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.</li> <li>Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.</li> </ul> <p>Additional Responsibilities:</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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><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>Leading Myself</p> <ul> <li>Positive Orientation</li> <li>Operational Decision Making</li> <li>Self-Development &amp; Management</li> </ul> <p>Leading Others</p> <ul> <li>Developing an Empowered Team</li> <li>Leading an Engaged and Diverse Team</li> <li>Communication</li> </ul> <p>Leading the Business</p> <ul> <li>Advocating Guest Passion</li> <li>Business Planning and Analysis</li> <li>Business Improvement and Change</li> </ul> <p>Experience/Certificates/Education</p> <ul> <li>Experience: Minimum of 4 - 6 years of experience in a senior culinary role, with at least 2 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 &amp; Attributes:</li> <ul> <li>Strong leadership, organizational, and communication skills.</li> <li>Deep knowledge of cooking techniques, kitchen management, and food safety regulations.</li> <li>Ability to thrive in a fast-paced and high-pressure environment.</li> <li>Strong business acumen in managing costs, employees, and kitchen resources.</li> </ul> <li>Language:</li> <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> </ul> <p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p><p></p></section>

Garde Manger Chef – The Grocer | Egypt<br>Join the team at The Grocer (Food & Beverage).<br>Position<br>Garde Manger Chef<br>Requirements<br>Experience in preparing fresh salads, cold sauces, sandwiches and dips Good knowledge of food preparation, presentation and hygiene standards Ability to work efficiently in a fast-paced kitchen environment<br>Location<br>Garden 8 – El Rehab<br>Apply Now

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

Italian Chef Requirements:Minimum 5 years of experience in the same position as an Italian Chef. Proven experience working in hotels or luxury hospitality establishments. Strong knowledge of authentic Italian cuisine, menu planning, and food presentation. Ability to maintain high standards of food quality, hygiene, and kitchen operations. Excellent teamwork and leadership skills. What We Offer:Attractive and competitive salary package Luxury accommodation for non-resident hires Monthly performance-based bonuses Private health insurance Life insurance coverage Career growth opportunities within a professional hospitality environment Turn your passion for Italian cuisine into an exceptional career! Join a prestigious hospitality team, enjoy outstanding benefits, luxury accommodation, performance rewards, and the opportunity to showcase your culinary expertise in a world-class environment. Apply today and take the next step in your culinary journey! Interested candidates are invited to submit their CV and application for consideration.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully</p> <p>Lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering a culture of continuous improvement</p> <p>Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards</p> <p>Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures</p> <p>Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision</p> <p>Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station</p> <p>Monitor food costs and portion control to optimize efficiency without compromising quality</p> <p>Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization</p> <p>Coordinate timing and preparation to ensure dishes are ready for service at the right moment</p> <p>Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences</p> <p>Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role</p> <p>Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation</p> <p>Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff</p> <p>Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment</p> <p>Excellent attention to detail and commitment to maintaining consistent food quality standards</p> <p>Proficiency in food safety and health regulations compliance</p> <p>Demonstrated ability to work collaboratively as part of a passionate kitchen team</p> <p>Strong communication and interpersonal skills</p> <p>Experience with food cost management and inventory control</p> <p>Flexibility to work weekday and weekend shifts, including evenings</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities</p><ul><li>Supervise Kitchen Operations: Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.</li><li>Supervise and mentor kitchen team, ensuring effective communication and teamwork.</li><li>Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.</li><li>Food Preparation &amp; Cooking: Prepare, cook, and present dishes according to the restaurant's menu and established recipes.</li><li>Maintain consistency in food preparation and presentation.</li><li>Ensure all food items are cooked to the highest quality standards.</li><li>Menu &amp; Recipe Development: Collaborate with the Executive Chef to develop and update menu offerings.</li><li>Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.</li><li>Team Management: Train, mentor, and supervise kitchen team to ensure efficient and effective performance.</li><li>Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.</li><li>Assist in scheduling staff and ensuring proper coverage during shifts.</li><li>Health &amp; Safety Compliance: Ensure all kitchen operations adhere to food safety and sanitation regulations.</li><li>Maintain cleanliness and organization in the kitchen area at all times.</li><li>Monitor food storage, handling, and preparation to meet health and safety guidelines.</li><li>Quality Control: Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.</li><li>Address any issues or concerns regarding food quality or kitchen operations in a timely manner.</li><li>Support Executive Chef: Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.</li><li>Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.</li><li>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.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Qualifications</p><p>Abilities/Key Competencies/Skills</p><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p><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><p>Experience/Certificates/Education</p><ul><li>Experience: Minimum of 4 - 6 years of experience in a senior culinary role, with at least 2 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 &amp; Attributes:</li><ul><li>Strong leadership, organizational, and communication skills.</li><li>Deep knowledge of cooking techniques, kitchen management, and food safety regulations.</li><li>Ability to thrive in a fast-paced and high-pressure environment.</li><li>Strong business acumen in managing costs, employees, and kitchen resources.</li></ul><li>Language:</li><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></ul><p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p><p></p></section>

Company Description Panache Chocolatier is a premium brand specializing in luxury chocolates and oriental sweets, known for its refined craftsmanship and attention to detail. Founded in 2002 in the heart of Cairo, the company has grown into a respected name in the confectionery industry. Panache Chocolatier is committed to using the finest ingredients sourced from around the world to create distinctive, high-quality products. The team combines traditional techniques with creative innovation to deliver memorable taste experiences. Joining Panache Chocolatier means being part of a passionate, quality-driven environment that values artistry and excellence. Role Description The Chef de Chocolat at Panache Chocolatier is a full-time, on-site role based in Cairo, Egypt. This role is responsible for overseeing the production of chocolates and oriental sweets, including developing recipes, tempering chocolate, molding, filling, decorating, and ensuring consistent quality and presentation. The Chef de Chocolat will manage daily kitchen operations, coordinate production schedules, supervise and train junior chocolatiers and kitchen staff, and uphold food safety and hygiene standards. The role includes collaborating with management on new product development, seasonal collections, and special orders, as well as monitoring ingredient inventory and working with suppliers to secure premium raw materials. The Chef de Chocolat will also help optimize workflows, reduce waste, and maintain a clean, organized, and efficient production environment. Qualifications Strong chocolate and confectionery skills, including tempering, molding, filling, enrobing, and decorative finishing. Proficiency in recipe development, flavor pairing, and product innovation for chocolates and oriental sweets. Experience managing kitchen operations, including production planning, inventory control, and quality assurance. Ability to train, mentor, and supervise kitchen and production staff in a collaborative, respectful manner. Thorough knowledge of food safety, hygiene standards, and best practices in a professional kitchen environment. Attention to detail, strong sense of aesthetics, and commitment to consistent premium product quality. Effective communication and organizational skills, with the ability to prioritize tasks in a fast-paced setting. Previous experience as a chocolatier, pastry chef, or in high-end confectionery; formal culinary or pastry education is an advantage. Ability to work on-site full time in Cairo, Egypt, with flexibility for peak seasons, weekends, and holidays as needed.

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

We are looking to hire a commendable Executive Chef to manage our kitchen staff and resolve kitchen issues swiftly. Position Overview:The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques, and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Location: Alexandria, Egypt.<br>Company Overview:Our hotel chain is renowned for providing exceptional service and creating unforgettable experiences for our guests. With a strong commitment to excellence, we operate a network of luxury hotels in Alexandria, offering world-class amenities, exquisite dining options, and unparalleled comfort.<br>Key Responsibilities:Ensuring promptness, freshness, and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality, and handling customer problems and complaints.<br>Qualifications and Requirements:5+ years of experience in same position. Advanced knowledge of food professional principles and practices. Proficient knowledge of human resources management. Excellent knowledge of BOH systems, ordering, and inventory. Excellent communication skills. Ability to meet deadlines. Available to work on-call, shifts, after hours, over weekends, and on public holidays.<br>Benefits:Attractive and competitive salary packages. Luxury accommodation for non-resident hires. Monthly performance-based bonuses. Private health insurance. Life insurance coverage.

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

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>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. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed. 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. Check the daily provision vouchers and accelerate the circulation of slow-moving supplies. 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. Make sure the personnel working in the department comply with personal hygiene rules. 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. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef. 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.). Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented. 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). Regularly monitor the food safety management system. Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner. Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules. Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development. Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes. In addition to the above, carry out the Executive Chef s written and verbal orders and report to senior managers. 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. 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. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>At least a high school or equivalent diploma. Extensive practical and managerial experience related to the processes in the respective department (at least 3 years). At least intermediate level English. Prior attendance in courses and seminars in the related field. Basic computer applications. 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>

Company Description Farah Nile Cruise is a hospitality-focused cruise operator offering 51 Deluxe cabins and 4 Royal Suites, designed to provide guests with a refined and comfortable stay along the Nile. The cruise experience emphasizes personalized service and attention to detail, creating a welcoming and memorable atmosphere for travelers. Guests enjoy high-quality amenities, curated dining experiences, and scenic views, all delivered with a commitment to excellence. Team members are encouraged to contribute to a culture of professionalism, warmth, and genuine hospitality for every guest on board.<br>Role Description The Teppanyaki Chef is responsible for preparing and cooking teppanyaki-style dishes in front of guests, ensuring high-quality food presentation and taste. This full-time, on-site role is based in Cairo and involves setting up the teppanyaki station, managing ingredients, and maintaining cleanliness and food safety standards throughout each shift. The chef will interact directly with guests, providing an engaging cooking experience, explaining menu items, and accommodating dietary preferences when possible. Daily tasks include menu execution, portion control, coordination with the kitchen team, inventory checks for teppanyaki ingredients, and adherence to health and safety regulations. The role also requires collaborating with the restaurant and cruise staff to deliver consistent, timely service and support special events or themed dining experiences.<br>Qualifications<br> Professional experience as a Teppanyaki Chef or in similar live-cooking roles, with strong skills in grilling, stir-frying, and Japanese or Asian cuisine. Ability to perform cooking demonstrations in front of guests, with confident communication, showmanship, and a customer-focused approach. Knowledge of food safety, hygiene standards, and kitchen sanitation, with a commitment to maintaining a safe and clean work environment. Strong time management and organizational skills to handle multiple orders, coordinate with kitchen staff, and deliver dishes consistently and on schedule. Team-oriented mindset, with flexibility to work varied shifts, including evenings, weekends, and holidays, as required by cruise operations. Relevant culinary training or certification is preferred; experience in hotel, cruise, or upscale restaurant environments is an advantage. Basic proficiency in English is beneficial for guest interaction; additional language skills are a plus.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Join a leading and well-established fast-food brand in Saudi Arabia, recognized for delivering high-quality dining experiences across the Kingdom.</p><br><p>As an <strong>Area Head Chef</strong>, you are responsible for maintaining culinary excellence, consistency, and operational efficiency across all assigned locations. This role bridges the gap between executive strategy and kitchen execution, ensuring that food safety, cost controls, menu standardization, and team development meet the company’s highest benchmarks.</p><br><strong>Key Accountabilities</strong><ul><li>Supervise kitchen operations across assigned branches.</li><li>Ensure food quality, taste, presentation, and consistency.</li><li>Develop and maintain authentic Asian menus and recipes.</li><li>Monitor food costs and inventory and minimize waste.</li><li>Train, coach, and support chefs and kitchen staff.</li><li>Implement and maintain kitchen SOPs and standards.</li><li>Support new branch openings and kitchen setup.</li><li>Ensure compliance with food safety and hygiene regulations.</li><li>Work closely with operations and management teams to improve performance.</li></ul><strong>Knowledge, Skills, and Experience</strong><p><strong>We Are Looking For: <br></strong></p><br><ul><li>Bachelor’s degree in <strong>Hospitality, Tourism, or a related field</strong>.</li><li>Minimum 5–10 years of experience as an Area Chef or Multi-Unit Head Chef in a chain experience.</li><li>Exceptional grasp of food costing, inventory control, kitchen operations, P&amp;amp;L analysis, menu engineering, and high-volume supply chain logistics.</li><li>Excellent communication, interpersonal, and team-building skills.</li><li>Must know how to drive (valid license preferred)</li><li>Fluent in <strong>English.</strong></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><ul><li><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></li></ul><br>Job Description<br><br><ul><li>Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully</li><li>Lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering a culture of continuous improvement</li><li>Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards</li><li>Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures</li><li>Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision</li><li>Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station</li><li>Monitor food costs and portion control to optimize efficiency without compromising quality</li><li>Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization</li><li>Coordinate timing and preparation to ensure dishes are ready for service at the right moment</li><li>Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences</li><li>Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance</li></ul><br>Qualifications<br><br><ul><li>Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role</li><li>Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation</li><li>Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff</li><li>Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment</li><li>Excellent attention to detail and commitment to maintaining consistent food quality standards</li><li>Proficiency in food safety and health regulations compliance</li><li>Demonstrated ability to work collaboratively as part of a passionate kitchen team</li><li>Strong communication and interpersonal skills</li><li>Experience with food cost management and inventory control</li><li>Flexibility to work weekday and weekend shifts, including evenings</li></ul> </div>

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

We are looking for a talented and experienced Chef Garde Manger to join our culinary team. The ideal candidate will have a passion for creating exceptional cold kitchen preparations, including salads, appetizers, cold cuts, canapés, and buffet presentations, while maintaining the highest standards of quality and presentation. Requirements:· Minimum 5 years of experience in the same position as Chef Garde Manger.· Proven experience working in hotels, resorts, or luxury hospitality establishments.· Strong knowledge of cold kitchen operations, food presentation, and international culinary standards.· Expertise in preparing salads, cold appetizers, charcuterie, canapés, sandwiches, and buffet displays.· Ability to maintain high standards of food safety, hygiene, and quality control.· Strong organizational and time-management skills.· Ability to work effectively in a fast-paced environment and as part of a professional culinary team. What We Offer:· Attractive and competitive salary packages.· Luxury accommodation for non-resident hires.· Monthly performance-based bonuses.· Private health insurance.· Life insurance coverage.· Excellent career development and growth opportunities.<br>Bring your creativity to the table and showcase your culinary artistry in a world-class hospitality environment! Join a team that values talent, rewards excellence, and offers outstanding benefits, luxury accommodation, and exciting opportunities for professional growth. Apply today and take your culinary career to the next level! Interested candidates are invited to submit their CV and application for consideration.

Company Description<br> <br>LÜLU’S is a luxury all-day café dedicated to offering thoughtfully crafted dishes and specialty drinks that adapt to the rhythm of the day. Our menu evolves in the afternoon to provide a balance of comfort, indulgence, and elevated flavors. We are rooted in craftsmanship and creativity, delivering refined yet inviting dining experiences. At LÜLU'S, quality, design, and atmosphere come together seamlessly to create a unique setting for our guests.<br><br> Role Description<br> <br>We are seeking a dedicated Chef De Partie for a full-time, on-site position located in Cairo. The Chef De Partie will be responsible for managing specific sections of the kitchen, preparing and presenting high-quality dishes, ensuring food safety and hygiene standards, and assisting in menu development. Additional responsibilities include collaborating with team members, supervising junior kitchen staff, and maintaining consistency in flavor and presentation according to LÜLU'S standards.<br><br> Qualifications<br> <br>Expertise in culinary techniques, food preparation, and presentation Experience in managing kitchen operations and supervising team members Knowledge of food safety regulations and proper hygiene practices Ability to work under pressure in a fast-paced kitchen environment Strong organizational and time management skills Adaptability to work with seasonal and evolving menus Formal culinary training or a degree in culinary arts is an advantage Previous experience in a high-end restaurant or luxury café is highly desirable

Swiza Chocolate & Confectionery | Alexandria<br>We're looking for a skilled and passionate Chocolatier Chef to join our specialized team in crafting and developing premium chocolate products.<br>About the Role:<br>As a Chocolatier Chef at Swiza, you will be at the heart of our production — creating exceptional chocolate experiences that reflect our brand's commitment to quality and innovation since 1991.<br>Key Responsibilities:<br>- Operate and oversee chocolate production lines and equipment- Manufacture and develop chocolate products and various fillings- Prepare and refine Ganache, Praline, and specialty fillings- Develop seasonal collections and innovate new flavors and products- Uphold food safety standards, quality control, and Good Manufacturing Practices (GMP)<br>Technical Skills Required:<br>- Hands-on experience in natural/artisan chocolate manufacturing- Strong understanding of dark, milk, and white chocolate properties- Knowledge of cocoa butter, cocoa mass, and milk powder varieties- Proficiency in melting, tempering, molding, casting, and cooling processes- Ability to efficiently operate production equipment and lines<br>Qualifications & Experience:<br>- Education: Bachelor's degree or relevant post-secondary diploma preferred- Experience: 5–7 years of proven experience in chocolate manufacturing and confectionery<br>Reporting Structure:<br>- Administratively reports to: Production Manager- Technically reports to: General Production Supervisor<br>If you have the expertise and passion for professional chocolate craftsmanship, we'd love to have you join the Swiza family.<br>To apply, please send your CV via Whats App only to: 01101920119Phone calls will not be accepted, Whats App messages only.---<br>سويزا للشيكولاتة والحلويات | الإسكندرية<br>مطلوب شيف شيكولاته<br>فرصة للانضمام إلى فريق متخصص في صناعة وتطوير الشيكولاتة الفاخرة.<br>المهام والمسؤوليات<br>- تشغيل ومتابعة خطوط ومعدات إنتاج الشيكولاتة الطبيعية.- تصنيع وتطوير منتجات الشيكولاتة والحشوات المختلفة.- إعداد وتطوير الجاناش (Ganache) والبرالين (Praline) والحشوات الخاصة.- تطوير المجموعات الموسمية وابتكار نكهات ومنتجات جديدة.- الالتزام بمعايير الجودة وسلامة الغذاء وممارسات التصنيع الجيد (GMP).<br>المهارات الفنية المطلوبة<br>- خبرة عملية في تصنيع الشيكولاتة الطبيعية.- فهم خصائص الشيكولاتة الداكنة والحليب والبيضاء.- معرفة أنواع زبدة الكاكاو والكتلة الكاكاوية والألبان البودرة.- إتقان عمليات التذويب والتمبرينج والتشكيل والصب والتبريد.- القدرة على التشغيل الفعّال للمعدات وخطوط الإنتاج.<br>المؤهلات والخبرات<br>- المؤهل: يفضل مؤهل عالٍ أو دبلوم فوق متوسط مناسب.- الخبرة: من 5 إلى 7 سنوات مع خبرة مثبتة في صناعة الشيكولاتة ومنتجاتها<br>.التبعية الوظيفية<br>يتبع إداريًا: مدير الإنتاجيتبع فنيًا: المشرف العام للإنتاجإذا كنت تمتلك الخبرة والشغف بصناعة الشيكولاتة الاحترافية فنحن نتطلع لانضمامك إلى فريق سويزا01101920119للتواصل وإرسال السيرة الذاتية عبر واتساب فقط على الرقم:<br>نعتذر عن عدم قبول المكالمات الهاتفية

<p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"><strong>WELCOME TO A WORLD OF OPPORTUNITIES AT THE UK’s #1 GREAT PLACE TO WORK 2026, AS VOTED BY OUR TEAM MEMBERS!</strong></span></p><p class=\"MsoNormal\"><span lang=\"EN-GB\"><strong>A new era begins at the London Hilton on Park Lane.</strong></span></p><p class=\"MsoNormal\"><span lang=\"EN-GB\">Located in the heart of Mayfair, London Hilton on Park Lane was the first Hilton to open within the UK and is close to all that London has to offer. Soaring high above Park Lane, the hotel is famed for its unparalleled five-star luxury. With 453 spacious guest rooms, including 56 suites and a Presidential Suite, there is something for all.</span></p><p class=\"MsoNormal\"><span lang=\"EN-GB\">2023 was the hotel’s 60^th anniversary, which has seen the refurbishment of Executive rooms and suites as well as a re-development of the lobby level, including a brand new restaurant and bar.</span></p><p class=\"MsoNormal\"> </p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"> <strong><u>Benefits</u></strong></span></p><p class=\"MsoListParagraphCxSpFirst\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">£15.31 an hour plus service charge</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">28 days paid holiday increasing with service</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">Exclusive high-street discounts through Perks at Work portal</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">Industry-leading Team Member discounts on hotel stays for you, your family and friends</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">Access to leadership and development programmes through Hilton University</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">Exceptional Career opportunities and wellbeing programmes to help you thrive in the workplace</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">Reward programmes, incentives and team member recognition, as well as long service awards</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">50% off in Hilton restaurants and bars (subject to individual outlets)</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">Refer a Friend Scheme</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">Uniforms provided and laundered complimentary</span></p><p class=\"MsoListParagraphCxSpLast\" style=\"margin-left:57.0pt;mso-add-space:auto;mso-list:l2 level1 lfo1;text-indent:-21.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">           </span></span><span style=\"mso-ansi-language:EN-US;\">Free meals on shift</span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"> </span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"><strong>What will I be doing as a Demi Chef de Partie?</strong></span></p><p class=\"MsoListParagraphCxSpFirst\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l1 level1 lfo2;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Be part of the kitchen brigade ensuring a well-organised and motivated team</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l1 level1 lfo2;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Ensure consistency in quality of dishes at all times</span></p><p class=\"MsoListParagraphCxSpLast\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l1 level1 lfo2;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Prepare and present high quality food</span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"> </span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"><strong>What are we looking for?</strong></span></p><p class=\"MsoListParagraphCxSpFirst\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l0 level1 lfo3;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Previous experience as a Demi Chef de Partie or experienced Commis Chef</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l0 level1 lfo3;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Approaches food in a creative way</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l0 level1 lfo3;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Positive attitude</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l0 level1 lfo3;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Good communication skills</span></p><p class=\"MsoListParagraphCxSpMiddle\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l0 level1 lfo3;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Excellent planning and organising skills</span></p><p class=\"MsoListParagraphCxSpLast\" style=\"margin-left:54.0pt;mso-add-space:auto;mso-list:l0 level1 lfo3;text-indent:-18.0pt;\"><span style=\"font-family:Symbol;\"><span style=\"mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">·</span><span style=\"font:7.0pt "Times New Roman";mso-ansi-language:EN-US;mso-bidi-font-family:Symbol;mso-fareast-font-family:Symbol;mso-list:Ignore;\">         </span></span><span style=\"mso-ansi-language:EN-US;\">Ability to work a variety of shifts including weekends, days, afternoons and evenings</span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"> </span></p><p class=\"MsoNormal\"><span lang=\"EN-GB\"><strong>EVERY JOB MAKES THE STAY.</strong></span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\">At Hilton, It Matters Where You Stay, but The Stay is only one side of the story.</span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\">We know it takes hundreds of jobs to create unforgettable experiences for our guests – and behind every job, there’s an extraordinary person working to make each Stay magical.  That’s why at Hilton, Every Job Makes the Stay.</span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"> </span></p><p class=\"MsoNormal\"><span lang=\"EN-GB\"><strong>Find out more about all our brands and hotels - </strong></span><a href=\"https://nam02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.hilton.com%2Fen%2Fcorporate%2F&data=05%7C01%7CMaria.Fernandes%40Hilton.com%7C2a5203710e0f47dc1cb008db93513a45%7C660292d2cfd54a3db7a7e8f7ee458a0a%7C0%7C0%7C638265749301167511%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=UE89eq1ugw6sQxrobyrn0Lvfeo5t8if%2Bw11pLoVVGB8%3D&reserved=0\"><span style=\"mso-ansi-language:EN-GB;\" lang=\"EN-GB\"><strong>Hilton Brands | Global Hospitality Company</strong></span></a></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"> </span></p><p class=\"MsoNormal\"><span style=\"mso-ansi-language:EN-US;\"> </span></p><p class=\"MsoNormal\"> </p>