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>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. 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. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. 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 not specified in the job description. 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 carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>At least a primary school diploma.</li><li>At least 5 years of practical experience.</li><li>Prior attendance in trainings in the related field.</li><li>Has good command of and practical skills related to the products and cooking techniques in the related department.</li><li>Expected to use complex equipment and devices in the related field.</li><li>Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li></ul><p></p></section>

Company Description<br> <br>Moishi Egypt is a Japanese speciality café offering premium quality mochis alongside a variety of hot and cold coffees, Boba drinks, Sandos, and pastries, all infused with a unique Japanese twist. Renowned for its attention to quality and flavors, Moishi Egypt creates an inviting space where traditional Japanese elements meet innovative culinary techniques. Our menu is crafted to deliver a delightful and memorable dining experience. We are passionate about providing exceptional food and impeccable service to our guests.<br><br> Role Description<br> <br>We are looking for a full-time Demi Chef De Partie to join our team at Moishi Egypt in Cairo, Egypt. This is an on-site role where you will assist the senior chefs in preparing high-quality Japanese-inspired dishes, including desserts and pastries. Responsibilities include preparing ingredients, ensuring food safety standards, maintaining kitchen hygiene, overseeing junior staff, and contributing to the creation of new dishes while upholding presentation standards.<br><br> Qualifications<br> <br>Strong knowledge of pastry and dessert preparation, especially with experience in Japanese cuisine. Proficiency in food preparation techniques, precise ingredient measurement, and maintaining high presentation standards. Understanding of food safety standards, hygiene practices, and efficient kitchen operations. Ability to work collaboratively in a team, assist senior chefs, and guide junior staff effectively. Creative mindset to contribute to menu development and innovate Japanese-inspired dishes. Experience in a kitchen setting, with an educational background in culinary arts being a strong advantage. Excellent time management and organizational skills in a fast-paced environment. A passion for Japanese culture, food, and culinary innovation is highly desirable.

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>PREFERRED QUALIFICATION</h2><ul><li>Education: Technical, Trade, or Vocational School Degree.</li><li>Related Work Experience: At least 3 years of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li></ul><p></p></section>

<p><h4>Company description</h4> <p>Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms and suites featuring contemporary designs, including a unique side for adults.</p> <p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p> <p>Join our motivated and vibrant team and build your career with us.</p> <h4>Job description</h4> <p>Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully.<br> Lead, train, and support commis chefs and demi chefs de partie, providing constructive feedback and fostering a culture of continuous improvement.<br> Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards.<br> Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures.<br> Collaborate with the head chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision.<br> Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station.<br> Monitor food costs and portion control to optimize efficiency without compromising quality.<br> Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization.<br> Coordinate timing and preparation to ensure dishes are ready for service at the right moment.<br> Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences.<br> Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance.</p> <h4>Qualifications</h4> <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></p><p></p>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel<br> Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know – connecting people to the city, the culture and the moment.<br> This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Speciality area oversight:</strong> <ul> <li>Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</li> <li>Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</li> <li>Take charge of creating, refining, and enhancing dishes that fit the specialty area.</li> <li>Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</li> </ul> <strong>Menu development and execution:</strong> <ul> <li>Collaborate with the sous chef and executive chef to develop new menu items or specials within the specialty area.</li> <li>Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</li> <li>Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</li> </ul> <strong>Employee supervision and training:</strong> <ul> <li>Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</li> <li>Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</li> <li>Provide mentorship to staff, helping them develop skills within the specialty area.</li> <li>Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</li> </ul> <strong>Quality control and presentation:</strong> <ul> <li>Maintain high standards of food quality, flavor, and presentation in the specialty area.</li> <li>Monitor food preparation and cooking techniques to ensure they align with the restaurant’s standards.</li> <li>Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</li> </ul> <strong>Kitchen management:</strong> <ul> <li>Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</li> <li>Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</li> <li>Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</li> <li>Work with the team to ensure efficient food preparation, especially during peak hours.</li> </ul> <strong>Inventory and stock control:</strong> <ul> <li>Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</li> <li>Track ingredient usage to minimize waste and help control food costs.</li> <li>Work with the sous chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</li> </ul> <strong>Health, safety, and cleanliness compliance:</strong> <ul> <li>Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</li> <li>Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</li> <li>Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</li> </ul> <strong>Customer satisfaction:</strong> <ul> <li>Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</li> <li>Respond to customer feedback related to specialty dishes and make adjustments as needed.</li> <li>Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</li> </ul> <strong>Additional responsibilities:</strong> <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul> <h4>Qualifications</h4> <strong>Abilities / key competencies / skills</strong> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <strong>Leading myself</strong> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <strong>Leading others</strong> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <strong>Leading the business</strong> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <strong>Experience / certificates / education</strong> <ul> <li>Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</li> <li>Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Skills & attributes: <ul> <li>Strong culinary skills and knowledge in the specialty area.</li> <li>Proficient in using specialized tools or equipment unique to the culinary specialty.</li> <li>Strong leadership and organizational skills.</li> <li>Ability to multitask and work under pressure, particularly during peak service times.</li> <li>Exceptional attention to detail, particularly in food presentation and quality.</li> <li>Good understanding of food safety and sanitation standards.</li> </ul> </li> <li>Language: <ul> <li>Excellent reading, writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> </ul> </li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong><br> The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.<br> The ability to challenge the norm and work in an environment that is both creative and rewarding.<br> Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.<br> A competitive package and plenty of development opportunities.</p></p><p></p>

<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>The heartbeat of the Nile. In the heart of Cairo on the banks of the River Nile, our hotel opens the door to discovering Egypt’s 5,000-year-old ancient mysteries. Just a short drive away, set out to explore the majestic pyramids, the 1,000-year-old market, the 12th-century citadel and the ancient Egyptian museum. Later, experience Cairo’s breathtaking sunset from the Nile on a traditional felucca, dine at our nine acclaimed restaurants, relive the pharaoh’s beauty secrets at the spa or simply take an art tour to see the collection of contemporary local artwork that fills our halls.</p> <h4>About Four Seasons Hotel Cairo at Nile Plaza, Egypt</h4> <p>Four Seasons Hotel Cairo at Nile Plaza dedicates itself 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 is personified by its employees — people who share a single focus and encourage offering phenomenal service.</p> <p>We seek creative talents that are well-mannered, visionary, and passionate with a deep understanding of the hospitality concept.</p> <h4>The role of Chef de Cuisine</h4> <p>We are currently seeking a full-time talented Chef de Cuisine who is well-mannered, visionary, and passionate with a deep understanding of the hospitality concept to join our team.</p> <p>Reporting to our Executive Chef, you will be responsible for supervising and overseeing the preparation of food items for guest orders, ensuring consistent quality, developing and mentoring the team, and ensuring our guests receive the highest levels of service excellence consistently.</p> <h4>Our ideal Chef de Cuisine</h4> <p>A special talent and passion for ensuring you and your team deliver the highest culinary standards through emphasizing creativity and a commitment to maintaining quality and consistency while ensuring that our food offering is at the center of our guest experience. You should have a creative flair coupled with a positive attitude and an engaging, leading personality to bring your personal touch and energy to our culinary team with expertise in implementing HACCP protocols.</p> <p>2 to 3 years as a Chef de Cuisine within the luxury hotels environment, ideally within the UAE, KSA, UK, India, China or Maldives. A good strong cooking knowledge of Cantonese, Shandong, Jiangsu and Sichuan cuisines is required.</p> <h4>Employee benefits</h4> <p>Unlock a world of employee well-being and satisfaction with our comprehensive benefit offerings:</p> <ul> <li>Competitive salary, wages, and a comprehensive benefits package</li> <li>Excellent training and development opportunities</li> <li>Complimentary dry cleaning for employee uniforms, employee meals, and stays at Four Seasons properties (based on availability), with discounted meals</li> <li>Comprehensive private medical insurance, dental, disability, and life insurance</li> <li>Retirement benefits and pension</li> </ul> <p>In line with our plans for future growth, we have faith in our staff levels in keeping with our exceptional staff-to-guest ratios. We believe that attitude counts as much as skill. As a result, Four Seasons hires motivated people who we train to perform superbly, while we craft an environment where they can flourish. Ultimately, our culture breeds success and rewards it in many different ways. We look forward to receiving your application!</p></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and cook a variety of meats (beef, lamb, chicken, sausages) using traditional Brazilian churrasco techniques</p><p>Control cooking temperatures and fire management for optimal flavor and texture</p><p>Execute proper cutting, skewering, and carving of meats (e.g., picanha, ribs)</p><p>Carve and serve meats directly to guests in rod zio style (tableside service)</p><p>Maintain cleanliness, organization, and food quality standards in grill and kitchen areas</p><p>Monitor food freshness, consistency, and portion control to minimize waste</p><p>Prepare and present traditional Brazilian side dishes, marinades, and accompaniments to complement the main offerings</p><p>Manage inventory of meats, seasonings, and cooking supplies while maintaining cost efficiency</p><p>Train and supervise kitchen staff on proper churrasco techniques, food safety protocols, and service standards</p><p>Ensure compliance with all food safety regulations, health codes, and sanitation requirements</p><p>Interact professionally with guests to gather feedback, accommodate special requests, and enhance the dining experience</p><p>Collaborate with management to develop seasonal menus and special promotions featuring Brazilian cuisine</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Chef, preferably in Brazilian cuisine, churrascaria, or steakhouse environments</li><li>Strong knowledge of churrasco and rod zio cooking techniques and service styles</li><li>Demonstrated expertise in meat butchery, grilling, fire control, and temperature management</li><li>Ability to work effectively under pressure in a fast-paced, high-volume dining environment</li><li>Excellent communication and interpersonal skills with proven ability to engage guests and gather feedback</li><li>Knowledge of food safety standards and regulations (HACCP certification preferred)</li><li>Physical capability to stand for extended periods and safely operate grill equipment and tools</li><li>Leadership and training experience with ability to mentor kitchen staff on culinary techniques and food safety protocols</li><li>Proficiency in inventory management, cost control, and food waste minimization</li><li>Experience in menu development, recipe creation, and seasonal menu planning</li><li>Familiarity with Brazilian cuisine, ingredients, and traditional accompaniments and marinades</li><li>Proficiency in Portuguese language preferred for enhanced communication and cultural authenticity</li></ul><p></p></section>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <h4>Food preparation and cooking:</h4> <ul> <li>Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</li> <li>Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</li> <li>Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</li> <li>Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</li> </ul> <h4>Station management:</h4> <ul> <li>Manage the section efficiently, ensuring it runs smoothly throughout service.</li> <li>Ensure that all ingredients are available and prepped in your section before service begins.</li> <li>Maintain a clean, organized, and safe working environment in your section.</li> <li>Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</li> </ul> <h4>Quality control:</h4> <ul> <li>Monitor the preparation and presentation of all dishes to ensure they meet the restaurant’s standards for taste, appearance, and consistency.</li> <li>Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</li> <li>Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant’s presentation guidelines.</li> </ul> <h4>Leadership and supervision:</h4> <ul> <li>Supervise and guide junior kitchen associates (such as commis chefs), ensuring they follow proper cooking techniques and hygiene practices.</li> <li>Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</li> <li>Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</li> <li>Handle any issues that arise in your section, reporting them to the sous chef or head chef.</li> </ul> <h4>Health & safety compliance:</h4> <ul> <li>Ensure the kitchen complies with all food safety and hygiene regulations.</li> <li>Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</li> <li>Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</li> <li>Follow health and safety protocols to minimize hazards and ensure a safe work environment.</li> </ul> <h4>Inventory and stock control:</h4> <ul> <li>Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO – First In, First Out).</li> <li>Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</li> <li>Report any shortages or issues with stock to the sous chef or head chef, ensuring that necessary supplies are ordered in time.</li> </ul> <h4>Collaboration and communication:</h4> <ul> <li>Communicate effectively with kitchen team, front-of-house team, and the sous chef to ensure smooth operations.</li> <li>Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</li> <li>Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</li> </ul> <h4>Training and development:</h4> <ul> <li>Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</li> <li>Participate in training sessions, both formal and informal, to enhance your culinary abilities.</li> <li>Be open to feedback and actively seek ways to improve performance and efficiency.</li> </ul> <h4>Maintenance of equipment:</h4> <ul> <li>Ensure that all kitchen equipment and tools are used properly and are well-maintained.</li> <li>Report any faulty or damaged equipment to the head chef, ensuring that repairs are carried out promptly.</li> <li>Keep your section's tools and equipment clean and in good working order.</li> </ul> <h4>Additional responsibilities</h4> <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul> <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> <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> <h4>Leading myself</h4> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <h4>Leading others</h4> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <h4>Leading the business</h4> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience / certificates / education</h4> <ul> <li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Culinary diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</li> <li>Good understanding of kitchen operations, food safety, and hygiene standards.</li> <li>Ability to work in a fast-paced, high-pressure environment.</li> <li>Strong leadership and communication skills.</li> <li>Attention to detail and a commitment to maintaining quality and consistency.</li> <li>Willingness to work flexible hours, including nights, weekends, and holidays.</li> </ul> <h4>Physical requirements</h4> <ul> <li>Ability to stand for long periods and work in a fast-paced kitchen environment.</li> <li>Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</li> <li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.<br><br><ul><li>Help to direct, control, and coordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable, and smooth food service, at all times.</li><li>In charge of all respective kitchen work.</li><li>Inspect storerooms, refrigerators, and freezers daily, to prevent wastage.</li><li>Assist the Sous Chef in controlling costs by minimizing spoilage, utilizing food surpluses, and practicing portion control.</li><li>Check the quality and quantity of food received from the markets and stores.</li><li>Always look for cost saving and environmental ideas.</li><li>Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.</li><li>Maximize employee productivity, in order to minimize payroll costs.</li><li>Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.</li><li>Ensure that all food is prepared and served according to the standards set by the Executive Chef.</li><li>Produce and check the preparation and presentation of food.</li><li>Make sure standard recipes are used, and food is presented according to pictorials.</li><li>Make sure that all machines, furniture (fridges, benches, etc.), equipment, and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.</li><li>Ensure the Kitchen complies with health and safety standards to prevent accidents.</li><li>Participate in the Sous Chef's meeting when the Sous Chef is not on duty.</li><li>Ensure lines of communication within the outlet kitchen are effective.</li><li>Maintain interdepartmental communication to avoid frictions of any kind.</li><li>Represent the culinary team in a correct manner when in public areas.</li><li>Assist in staff training in conjunction with the Training Department and Departmental Trainers.</li><li>Maximise employee productivity and morale, and consistently maintain discipline, following hotel guidelines and local legislation.</li><li>Motivate all staff to perform their duties by demonstrating professionalism, organizational skill, and team spirit.</li><li>Ensure all staff adheres to grooming and presentation standards.</li><li>Report all accidents, and health and safety hazards to Executive Chef.</li><li>Follow up and keep a tidy control over function and event orders.</li><li>In charge of food requisitions, orders, and inter-kitchen transfers.</li><li>Instigate maintenance requests if necessary, and check on completion.</li><li>Responsible for the Duty Roster, Staff Leave, and Attendance Record.</li><li>Demonstrate Awareness of OH&amp;S policies and procedures ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li><li>Be aware of the duty of care and adhere to occupational, health and safety legislation, policies, and procedures.&nbsp;</li><li>Be familiar with property safety, first aid, and fire and emergency procedures, and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li></ul> </div>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <p><strong>Food preparation and cooking:</strong></p> <ul> <li>Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</li> <li>Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</li> <li>Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</li> <li>Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</li> </ul> <p><strong>Station management:</strong></p> <ul> <li>Manage the section efficiently, ensuring it runs smoothly throughout service.</li> <li>Ensure that all ingredients are available and prepped in your section before service begins.</li> <li>Maintain a clean, organized, and safe working environment in your section.</li> <li>Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</li> </ul> <p><strong>Quality control:</strong></p> <ul> <li>Monitor the preparation and presentation of all dishes to ensure they meet the restaurant’s standards for taste, appearance, and consistency.</li> <li>Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</li> <li>Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant’s presentation guidelines.</li> </ul> <p><strong>Leadership and supervision:</strong></p> <ul> <li>Supervise and guide junior kitchen associates (such as commis chefs), ensuring they follow proper cooking techniques and hygiene practices.</li> <li>Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</li> <li>Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</li> <li>Handle any issues that arise in your section, reporting them to the sous chef or head chef.</li> </ul> <p><strong>Health & safety compliance:</strong></p> <ul> <li>Ensure the kitchen complies with all food safety and hygiene regulations.</li> <li>Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</li> <li>Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</li> <li>Follow health and safety protocols to minimize hazards and ensure a safe work environment.</li> </ul> <p><strong>Inventory and stock control:</strong></p> <ul> <li>Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO – First In, First Out).</li> <li>Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</li> <li>Report any shortages or issues with stock to the sous chef or head chef, ensuring that necessary supplies are ordered in time.</li> </ul> <p><strong>Collaboration and communication:</strong></p> <ul> <li>Communicate effectively with kitchen team, front-of-house team, and the sous chef to ensure smooth operations.</li> <li>Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</li> <li>Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</li> </ul> <p><strong>Training and development:</strong></p> <ul> <li>Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</li> <li>Participate in training sessions, both formal and informal, to enhance your culinary abilities.</li> <li>Be open to feedback and actively seek ways to improve performance and efficiency.</li> </ul> <p><strong>Maintenance of equipment:</strong></p> <ul> <li>Ensure that all kitchen equipment and tools are used properly and are well-maintained.</li> <li>Report any faulty or damaged equipment to the head chef, ensuring that repairs are carried out promptly.</li> <li>Keep your section's tools and equipment clean and in good working order.</li> </ul> <p><strong>Additional responsibilities:</strong></p> <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul> <h4>Qualifications</h4> <p><strong>Abilities / key competencies / skills</strong></p> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <p><strong>Leading myself</strong></p> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <p><strong>Leading others</strong></p> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <p><strong>Leading the business</strong></p> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <p><strong>Experience / certificates / education</strong></p> <ul> <li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Culinary diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</li> <li>Good understanding of kitchen operations, food safety, and hygiene standards.</li> <li>Ability to work in a fast-paced, high-pressure environment.</li> <li>Strong leadership and communication skills.</li> <li>Attention to detail and a commitment to maintaining quality and consistency.</li> <li>Willingness to work flexible hours, including nights, weekends, and holidays.</li> </ul> <p><strong>Physical requirements</strong></p> <ul> <li>Ability to stand for long periods and work in a fast-paced kitchen environment.</li> <li>Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</li> <li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know – connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <p><strong>Supervise kitchen operations:</strong><br> <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></p> <p><strong>Food preparation & cooking:</strong><br> <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></p> <p><strong>Menu & recipe development:</strong><br> <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></p> <p><strong>Team management:</strong><br> <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></p> <p><strong>Health & safety compliance:</strong><br> <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></p> <p><strong>Quality control:</strong><br> <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></p> <p><strong>Support Executive Chef:</strong><br> <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></p> <p><strong>Additional responsibilities:</strong><br> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li></p> <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <p><strong>Leading myself</strong><br> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li></p> <p><strong>Leading others</strong><br> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li></p> <p><strong>Leading the business</strong><br> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li></p> <h4>Experience / certificates / education</h4> <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 & attributes: <br>o Strong leadership, organizational, and communication skills. <br>o Deep knowledge of cooking techniques, kitchen management, and food safety regulations. <br>o Ability to thrive in a fast-paced and high-pressure environment. <br>o Strong business acumen in managing costs, employees, and kitchen resources. </li> <li>Language: <br>o Excellent reading, writing and oral proficiency in English language. <br>o Ability to speak other languages and basic understanding of local languages will be an advantage. </li> <p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li></p><p></p>

Position Summary<br>The Executive Chef (Expat) will lead the culinary vision of Egyptian Vacations Club, bringing international expertise to elevate dining experiences across resorts and vacation properties. This role requires a seasoned professional who can integrate global culinary trends with Egyptian hospitality, while managing diverse teams and ensuring world-class standards in food quality, safety, and guest satisfaction.<br>Key Responsibilities<br>Culinary Innovation Design menus that blend international cuisines with local Egyptian influences. Introduce global culinary techniques and modern gastronomy trends. Maintain consistency in taste, presentation, and service across all outlets.<br>Cross-Cultural Team Leadership Supervise and mentor a multicultural kitchen staff. Implement training programs to upskill local chefs and cooks. Foster collaboration between expatriate and local team members.<br>Operational Excellence Oversee procurement, vendor negotiations, and inventory management. Ensure compliance with international food safety and hygiene standards. Drive cost control measures while maintaining premium quality.<br>Guest-Centric Approach Collaborate with F&B managers to deliver memorable dining experiences. Introduce themed nights, signature dishes, and seasonal menus. Address guest feedback with professionalism and continuous improvement.<br>Strategic Contribution Align culinary operations with Egyptian Vacations Club’s brand identity. Support marketing initiatives through culinary promotions and events. Contribute to long-term growth by developing sustainable food practices.<br> Qualifications & Skills<br>Culinary degree or equivalent professional certification. Minimum 10–12 years of international culinary experience, with at least 5 years in an executive leadership role. Proven expertise in global cuisines and luxury hospitality. Strong leadership and communication skills in English (Arabic is a plus). Experience working in multicultural environments and adapting to local contexts. Knowledge of international food safety standards (HACCP, ISO).

<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>PREFERRED QUALIFICATION</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> <p> </p> <p> </p> </div> <div> </div> <p> <i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i> </p></div></section>

<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>PREFERRED QUALIFICATION</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> <p> </p> <p> </p> </div> <div> </div> <p> <i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i> </p></div></section>

<p>We are seeking an experienced and detail-oriented Chef de Cuisine - Buffet to lead our culinary operations in Giza, Egypt. In this role, you will oversee the preparation, presentation, and service of high-quality buffet cuisine while managing kitchen staff and maintaining the highest standards of food safety and excellence. You will be responsible for creating memorable dining experiences through innovative menu development and impeccable execution.</p><p>Oversee the preparation and presentation of buffet dishes, ensuring consistency, quality, and visual appeal across all service periods</p><p>Manage and supervise kitchen staff, including scheduling, training, and performance evaluation to maintain operational efficiency</p><p>Develop and plan diverse buffet menus that meet organizational standards and accommodate various dietary requirements and preferences</p><p>Implement and maintain strict food safety and hygiene protocols in compliance with local and international standards</p><p>Monitor food costs, manage inventory, and implement cost-control measures without compromising quality</p><p>Coordinate with service staff and management to ensure seamless buffet operations and guest satisfaction</p><p>Maintain a clean, organized, and efficient kitchen environment, adhering to all health and safety regulations</p><p>Train and mentor kitchen team members on culinary techniques, food handling, and professional standards</p><p>Collaborate with management to identify opportunities for menu innovation and operational improvements</p><p>Ensure proper storage, handling, and rotation of ingredients and prepared foods</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 5 years of professional culinary experience, with at least 3 years in buffet or high-volume food service operations</p><p>Proven expertise in buffet cuisine preparation, plating, and presentation techniques</p><p>Strong kitchen management and staff leadership experience</p><p>Comprehensive knowledge of food safety, sanitation, and hygiene standards</p><p>Proficiency in menu planning, recipe development, and culinary innovation</p><p>Excellent organizational and time management skills with the ability to work efficiently under pressure</p><p>Demonstrated cost control and inventory management capabilities</p><p>Strong communication and interpersonal skills for effective team collaboration</p><p>Ability to work flexible hours, including evenings and weekends as required</p><p>Knowledge of international cuisines and dietary requirements (preferred)</p><p>Experience in hotel or hospitality settings (preferred)</p><p>Certification in food safety and hygiene (preferred)</p>

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

We are looking for an experienced Turkish Pastry & Börek Chef to be assigned to our hotel in Hurghada, Egypt, within Coral Group Hotels.<br>QUALIFICATIONSGraduated from Gastronomy, Culinary Arts, Tourism & Hotel Management or related departments,Experienced in high class hotels operation, preferably international work experience,Minimum 3 years of professional experience in traditional Turkish pastry and borek production,Experienced in dough preparation, shaping, baking, and presentation techniques,Knowledgeable in food safety, hygiene, and quality standards,Experienced in high-volume production processes,Adaptable to working in a multinational team environment,Guest satisfaction and quality-oriented mindset,Good command of English,For male candidates who have completed military service,Currently residing in or willing to relocate to Hurghada, Egypt.<br>JOB DESCRIPTIONResponsible for the preparation and production of traditional Turkish borek and pastry varieties,Ensures consistency in taste, quality, and presentation standards,Supports smooth daily kitchen operations,Ensures proper storage and rotation of products and ingredients,Maintains hygiene and food safety standards throughout all processes,Monitors product usage to minimize waste,Works in coordination with the kitchen team during service and production processes,Follows company standards regarding quality, hygiene, and food safety.

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