وظائف شيف مخبوزات و معجنات في مصر

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

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Prepare, season, and cook dishes according to recipes and presentation standards.<br> Maintain a clean, organized, and fully stocked station, ensuring all equipment is functional.<br> Set, prepare ingredients and components before service to ensure smooth workflow.<br> Guide and train junior chefs or commis cooks assigned to the station.<br> Manage supplies, order ingredients, and track stock levels for the section.<br> Contribute to menu planning, recipe development, and occasionally create new dishes.<br> Enforce sanitation standards and comply with food safety regulations.</p> <h4>Qualifications</h4> <ul> <li>Culinary degree or equivalent professional experience in luxury hospitality.</li> <li>Strong knowledge of cooking techniques, ingredients, and kitchen equipment.</li> <li>Excellent communication, leadership, and organizational skills.</li> </ul> <h4>Additional information</h4> <ul> <li>Experience is an asset.</li> <li>Prior experience working with Opera or a related system.</li> <li>Fluency in English.</li> <li>Additional languages are a plus.</li> </ul> <h4>Your team and working environment</h4> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br><br>FINANCIAL RESPONSIBILITIE<br>S<br>This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Executive Chef for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and wast<br>e.<br>QUALIFICATIONS AND EDUCATIONA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate offi<br>ce.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>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.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join&nbsp;us at Accor,&nbsp;where&nbsp;life pulses&nbsp;with&nbsp;passion!​</p><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>By&nbsp;joining&nbsp;us,&nbsp;you&nbsp;will&nbsp;become&nbsp;a&nbsp;Heartist®,&nbsp;because&nbsp;hospitality&nbsp;is, first and&nbsp;foremost, a&nbsp;work&nbsp;of&nbsp;heart.​</p><br><p>You&nbsp;will&nbsp;join&nbsp;a&nbsp;caring&nbsp;environment&nbsp;and a team&nbsp;where&nbsp;you&nbsp;can&nbsp;be&nbsp;all&nbsp;you&nbsp;are. You&nbsp;will&nbsp;be&nbsp;in a&nbsp;supportive&nbsp;place to&nbsp;grow, to&nbsp;fulfil&nbsp;yourself, to&nbsp;discover&nbsp;other&nbsp;professions and to&nbsp;pursue&nbsp;career&nbsp;opportunities, in&nbsp;your&nbsp;hotel&nbsp;or in&nbsp;other&nbsp;hospitality&nbsp;environments, in&nbsp;your&nbsp;country or&nbsp;anywhere&nbsp;in the world!​</p><br><p>You&nbsp;will&nbsp;enjoy&nbsp;exclusive&nbsp;benefits,&nbsp;specific&nbsp;to the&nbsp;sector&nbsp;and&nbsp;beyond, as&nbsp;well&nbsp;as&nbsp;strong&nbsp;recognition for&nbsp;your&nbsp;daily&nbsp;commitment.​</p><br><p>Everything&nbsp;you&nbsp;will&nbsp;do&nbsp;with&nbsp;us,&nbsp;regardless&nbsp;of&nbsp;your&nbsp;profession,&nbsp;will&nbsp;offer&nbsp;a&nbsp;deep&nbsp;sense&nbsp;of&nbsp;meaning, to&nbsp;create&nbsp;lasting,&nbsp;memorable&nbsp;and&nbsp;impactful&nbsp;experiences&nbsp;for&nbsp;your&nbsp;customers,&nbsp;for&nbsp;your&nbsp;colleagues&nbsp;and for the&nbsp;planet.</p><br><p>Hospitality&nbsp;is&nbsp;a&nbsp;work&nbsp;of&nbsp;heart,​<br>Join&nbsp;us and&nbsp;become&nbsp;a&nbsp;Heartist®</p><br><br>Job Description<br><br><p>2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development.<br>2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.<br>2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.<br>2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.2.5 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.<br>2.6 Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.<br>2.7 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.<br>2.8 Make sure the personnel working in the department comply with personal hygiene rules.<br>2.9 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.<br>2.10 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.<br>2.11 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.<br>2.12 Assist the Executive Chef in preparing menus taking into account the facility’s standards, food cost budget and special occasions (private functions, special themes etc.).<br>2.13 Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.<br>2.14 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).<br>2.15 Regularly monitor the food safety management system.<br>2.16 Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.<br>2.17 Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.<br>2.18 Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.<br>2.19 Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.2.20 In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.2.21 Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant.<br>2.22 Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction.<br>2.23 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).<br>2.24 To implement necessary warnings and departmental trainings in order to save energy inside the facility.<br>2.25 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.<br>2.26 Carry out all responsibilities related to the quality management systems implemented at the facility.<br>2.27 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><br><br>Qualifications<br><br><p> Education: At least a high school or equivalent diploma.<br> Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).<br> Foreign Language: At least intermediate level English.<br> Courses and Trainings: Prior attendance in courses and seminars in the related field.<br> Computer Literacy: Basic computer applications.<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.</p><br> </div>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.</p><br><p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p><br><p>Join our motivated and vibrant Team and build your career with us.</p><br><br>Job Description<br><br><ul><li>Support the Executive Chef in selecting qualified personnel for the Italian kitchen; ensuring that staff work in a healthy, coherent, systematic, and organized manner; and creating team spirit while increasing their motivation through training, professional skills, and personal development.</li><li>Is responsible for the cost, quality, hygiene, taste, and presentation of all Italian dishes produced in or purchased by the facility and for ensuring guest satisfaction related to these.</li><li>Within kitchen hygiene rules, all chefs working in the kitchen should maintain short and well-cared-for hair, and men are not allowed to have moustaches or beards.</li><li>Work in a coordinated manner with all Sous Chefs and Section Chefs and instruct them as needed regarding Italian cuisine.</li><li>Identify the work methods and Italian cooking standards and ensure that these are applied to prepare food of high quality and to maintain personnel efficiency.</li><li>Check the daily provision vouchers and accelerate the circulation of slow-moving Italian ingredients.</li><li>Control the current status of raw foods and provisions; prevent spoilage; ensure efficient use of excess food; and control food portions.</li><li>Make sure all personnel comply with personal hygiene rules.</li><li>Check all storage areas at the beginning of work; ensure they are orderly; deliver old products to production; and make sure remaining food is used efficiently. Check cooling systems and ensure food is used according to the first-in, first-out (FIFO) principle.</li><li>Check the menu and inform the personnel of any missing or problematic ingredients to prevent recurring issues.</li><li>Monitor the performance of personnel and report any inefficiencies to the Executive Chef.</li><li>Assist the Executive Chef in preparing Italian menus, taking into account facility standards, food cost budgets, and special occasions (private functions, special themes, etc.).</li><li>Determine the necessary cooking methods to produce Italian food in a quality and healthy manner and control whether these methods are implemented.</li><li>Deliver trainings to kitchen staff about menu preparation, Italian recipes, and food cost management (excluding standard trainings such as Food Safety System and ISO standards).</li><li>Regularly monitor the food safety management system.</li><li>Keep track of relevant publications, seminars, and culinary events to operate the Italian kitchen in a modern, healthy, and efficient manner.</li><li>Instruct stewards to ensure that the kitchen is extremely clean, safe, and compliant with hygiene rules.</li><li>Communicate workloads and operations to staff, assign personnel to projects based on their strengths and weaknesses, and support their development.</li><li>Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events, and design their training programs.</li><li>In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.</li><li>Prepare all Italian dishes in the restaurant initially and demonstrate preparation methods to personnel. Be responsible for production and presentation of the food.</li><li>Remain in the kitchen during service hours and, when needed, interact with guests to increase satisfaction.</li><li>Predict environmental risks from all activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings. Ensure minimal consumption of resources and equipment (paper, printed materials, etc.).</li><li>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</li><li>Implement proper waste management, reduce environmental pollution, and minimize harmful effects on the environment.</li><li>Carry out all responsibilities related to the quality management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management that are not specified in this job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education:</strong>&nbsp;At least a high school or equivalent diploma.</li><li><strong>Experience:&nbsp;</strong>Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li><li><strong>Foreign Language:</strong>&nbsp;At least intermediate level English.</li><li><strong>Courses and Trainings:</strong>&nbsp;Prior attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy:</strong>&nbsp;Basic computer applications.</li><li><strong>Skills:</strong>&nbsp;Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

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

Key Responsibilities:Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>Qualifications and Skills A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATIONS AND EDUCATIONA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

<p><h4>Company description</h4> <p>Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.</p> <p>By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.</p> <p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p> <p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p> <p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p> <p>Hospitality is a work of heart. Join us and become a Heartist®.</p> <h4>Job description</h4> <p>Assist the Sous Chef in the full operation of all kitchen units.</p> <p>Responsible for the cost, quality, hygiene, taste, and presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</p> <p>Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed for men to have a moustache or beard.</p> <p>Identify the work methods and cooking standards and ensure that these are applied to guarantee that food is prepared in a quality manner and that personnel work efficiently.</p> <p>Work in a coordinated manner with all section chefs and instruct them as needed.</p> <p>Personally control that the presentation and quality of food prepared for breakfast, lunch, and dinner is in accordance with the standards.</p> <p>Prepare the list of materials to be purchased, place their orders on the system, and check the meat, fish, and vegetables that are purchased.</p> <p>Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.</p> <p>Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</p> <p>Plan food production in accordance with the stages identified by the Executive Culinary Chef.</p> <p>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 efficiently, and control the portions of food.</p> <p>Responsible for preparing standard recipes for all foods produced in order to standardize the portions, taste, and quality.</p> <p>Continuously monitor that the personnel working in the department comply with personal hygiene rules.</p> <p>Ensure that the records needed for the food safety system are kept regularly.</p> <p>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.</p> <p>Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not reoccur.</p> <p>Monitor the performance of personnel and report personnel who do not work efficiently to the Executive Sous Chef.</p> <p>Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.</p> <p>Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.</p> <p>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).</p> <p>Predict and evaluate that all activities and purchased equipment and belongings do not harm the environment. Participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and carry out necessary trainings. Provide minimum consumption of currently used materials and equipment (paper, printed materials, etc.).</p> <p>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment.</p> <p>Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <p>Carry out all responsibilities related to protection from pandemic disease and action response implemented at the facilities.</p> <h4>Qualifications</h4> <p><strong>Education:</strong> At least a high school or vocational diploma.</p> <p><strong>Experience:</strong> Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p> <p><strong>Foreign language:</strong> At least intermediate level English.</p> <p><strong>Courses and training:</strong> Prior attendance in courses and seminars in the related field.</p> <p><strong>Computer literacy:</strong> Basic computer applications.</p> <p><strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</p> <h4>Additional information</h4> <p>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment and lead staff accordingly.</p> <p>Ensure safe handling, carrying, storing, and use of chemicals in accordance with laws, controlling and reducing chemical contamination.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></p><p></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.<br><br>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.<br><br>Join our motivated and vibrant Team and build your career with us.<br><br><br><br>Job Description<br><br>Culinary Excellence – Master Japanese cooking techniques, knife skills, and Teppan grill artistry Prepare premium dishes with precision, flair, and fine‑dining presentation standards Work with high‑quality ingredients: seafood, meats, and seasonal produce Guest Experience – Deliver interactive cooking performances at the Teppan table Engage guests with storytelling, cultural insights, and personalized service Maintain a welcoming, professional demeanor to create memorable dining moments Proven experience in high‑end restaurants or hotels required Strong communication and presentation skills — blending culinary mastery with performance<br><br>Qualifications<br><br>Minimum 2–5 years experience in Teppanyaki or Asian cuisine. Proven experience in a live cooking/show cooking environment. Strong knife skills and grilling techniques. Excellent communication and interpersonal skills. Strong attention to detail and consistency. Good English communication skills (additional languages are a plus). Professional appearance and hygiene standards. Team player with a positive attitude and commitment to customer service. Bachelor's Degree or culinary qualification (preferred). Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p><br><p>A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.</p><br><p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh</p><br><br>Job Description<br><br><ul><li>Culinary Excellence – Master Japanese cooking techniques, knife skills, and Teppan grill artistry</li><li>Prepare premium dishes with precision, flair, and fine‑dining presentation standards</li><li>Work with high‑quality ingredients: seafood, meats, and seasonal produce</li><li>Guest Experience – Deliver interactive cooking performances at the Teppan table</li><li>Engage guests with storytelling, cultural insights, and personalized service</li><li>Maintain a welcoming, professional demeanor to create memorable dining moments</li><li>Proven experience in high‑end restaurants or hotels required</li><li>Strong communication and presentation skills — blending culinary mastery with performance</li></ul><br>Qualifications<br><br><ul><li>Minimum <strong>2–5 years</strong> experience in Teppanyaki or Asian cuisine.</li><li>Proven experience in a <strong>live cooking/show cooking environment</strong>.</li><li>Strong knife skills and grilling techniques.</li><li>Excellent communication and interpersonal skills.</li><li>Strong attention to detail and consistency.</li><li>Good English communication skills (additional languages are a plus).</li><li>Professional appearance and hygiene standards.</li><li>Team player with a positive attitude and commitment to customer service.</li><li>Bachelor's Degree or culinary qualification (preferred).</li><li>Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).</li></ul> </div>

<p><h4>Company description</h4> <p>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>Support the Executive Chef in selecting qualified personnel for the Italian kitchen; ensuring that staff work in a healthy, coherent, systematic, and organized manner; and creating team spirit while increasing their motivation through training, professional skills, and personal development.</p> <p>Is responsible for the cost, quality, hygiene, taste, and presentation of all Italian dishes produced in or purchased by the facility and for ensuring guest satisfaction related to these.</p> <p>Within kitchen hygiene rules, all chefs working in the kitchen should maintain short and well-cared-for hair, and men are not allowed to have moustaches or beards.</p> <p>Work in a coordinated manner with all Sous Chefs and Section Chefs and instruct them as needed regarding Italian cuisine.</p> <p>Identify the work methods and Italian cooking standards and ensure that these are applied to prepare food of high quality and to maintain personnel efficiency.</p> <p>Check the daily provision vouchers and accelerate the circulation of slow-moving Italian ingredients.</p> <p>Control the current status of raw foods and provisions; prevent spoilage; ensure efficient use of excess food; and control food portions.</p> <p>Make sure all personnel comply with personal hygiene rules.</p> <p>Check all storage areas at the beginning of work; ensure they are orderly; deliver old products to production; and make sure remaining food is used efficiently. Check cooling systems and ensure food is used according to the first-in, first-out (FIFO) principle.</p> <p>Check the menu and inform the personnel of any missing or problematic ingredients to prevent recurring issues.</p> <p>Monitor the performance of personnel and report any inefficiencies to the Executive Chef.</p> <p>Assist the Executive Chef in preparing Italian menus, taking into account facility standards, food cost budgets, and special occasions (private functions, special themes, etc.).</p> <p>Determine the necessary cooking methods to produce Italian food in a quality and healthy manner and control whether these methods are implemented.</p> <p>Deliver trainings to kitchen staff about menu preparation, Italian recipes, and food cost management (excluding standard trainings such as Food Safety System and ISO standards).</p> <p>Regularly monitor the food safety management system.</p> <p>Keep track of relevant publications, seminars, and culinary events to operate the Italian kitchen in a modern, healthy, and efficient manner.</p> <p>Instruct stewards to ensure that the kitchen is extremely clean, safe, and compliant with hygiene rules.</p> <p>Communicate workloads and operations to staff, assign personnel to projects based on their strengths and weaknesses, and support their development.</p> <p>Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events, and design their training programs.</p> <p>In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.</p> <p>Prepare all Italian dishes in the restaurant initially and demonstrate preparation methods to personnel. Be responsible for production and presentation of the food.</p> <p>Remain in the kitchen during service hours and, when needed, interact with guests to increase satisfaction.</p> <p>Predict environmental risks from all activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings. Ensure minimal consumption of resources and equipment (paper, printed materials, etc.).</p> <p>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>Implement proper waste management, reduce environmental pollution, and minimize harmful effects on the environment.</p> <p>Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in this job description.</p> <h4>Qualifications</h4> <ul> <li><strong>Education:</strong> At least a high school or equivalent diploma.</li> <li><strong>Experience:</strong> Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li> <li><strong>Foreign language:</strong> At least intermediate level English.</li> <li><strong>Courses and trainings:</strong> Prior attendance in courses and seminars in the related field.</li> <li><strong>Computer literacy:</strong> Basic computer applications.</li> <li><strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li> </ul> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong></p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p><strong>Our commitment to diversity & inclusion:</strong></p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p><h4>Company description</h4> <p>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 airport.</p> <h4>Job description</h4> <p>Ensure that guests are satisfied with the production and presentation of food.<br> Ensure that the production and quality of food produced within the facility continuously comply with cost and hygiene rules.<br> Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair. It is not permitted for men to have a moustache or beard.<br> Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events, and designing their training programs.<br> Be responsible for testing the taste, appearance, and compliance with food safety of food produced in his/her section and inform the Chef de Partie and Section Supervisor in case of any adverse events related to production.<br> Ensure that all food listed in the daily menu is prepared.<br> Prepare orders in accordance with established standards.<br> Pay utmost attention to the quantities planned for food portions.<br> Ensure that the products used to make food are prepared accurately and timely.<br> Store food in his/her workstation in the most correct manner.<br> Pay utmost attention to hygiene, cleaning, and health conditions.<br> Be responsible for producing food according to the standard recipes developed for all foods in order to standardize portions, taste, and quality.<br> Keep records related to the preparation, cooking, and presentation of food, as required by the food safety management system.<br> Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br> Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <p>Predict that all activities and purchased equipment and belongings may impact the environment. Participate in all activities organized to protect biological diversity and share responsibilities to increase environmental knowledge and conduct necessary training.<br> Aim to minimize consumption of all materials and equipment currently used (paper, printed materials, etc.).<br> Implement necessary warnings and departmental training to save energy within the facility.<br> Continue implementing decisions taken for saving energy.<br> Predict the effects of the environment and energy efficiency on purchased equipment.<br> Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects on the environment.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in training in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.</p> <p>By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.</p> <p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p> <p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p> <p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p> <p>Hospitality is a work of heart. Join us and become a Heartist®.</p> <h4>Job description</h4> <p>2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development.</p> <p>2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</p> <p>2.3 Within kitchen hygiene rules, chefs who are working in the kitchen should have short and well-cared hair; it is not allowed that men have a moustache or beard.</p> <p>2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.</p> <p>2.5 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.</p> <p>2.6 Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.</p> <p>2.7 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.</p> <p>2.8 Make sure the personnel working in the department comply with personal hygiene rules.</p> <p>2.9 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</p> <p>2.10 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</p> <p>2.11 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.</p> <p>2.12 Assist the Executive Chef in preparing menus taking into account the facility’s standards, food cost budget and special occasions (private functions, special themes etc.).</p> <p>2.13 Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.</p> <p>2.14 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).</p> <p>2.15 Regularly monitor the food safety management system.</p> <p>2.16 Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.</p> <p>2.17 Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.</p> <p>2.18 Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.</p> <p>2.19 Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.</p> <p>2.20 In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.</p> <p>2.21 Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant.</p> <p>2.22 Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction.</p> <p>2.23 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which are organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption of currently used stuffs and equipment (paper, printed out etc.).</p> <p>2.24 To implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>2.25 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</p> <p>2.26 Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>2.27 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or equivalent diploma.</li> <li>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li> <li>Foreign language: At least intermediate level English.</li> <li>Courses and trainings: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Basic computer applications.</li> <li>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.</li> </ul></p><p></p>

<p><h4>Position summary</h4> <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 and 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>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.</p> <p>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> <h4>Preferred qualification</h4> <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>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.</p> <p>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.</p> <p>In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p><h4>Company description</h4> <p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p> <p>A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.</p> <p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh, and 9 km from Sharm El-Sheikh.</p> <h4>Job description</h4> <ul> <li>Prepare and cook a variety of meats (beef, lamb, chicken, sausages) using traditional Brazilian churrasco techniques</li> <li>Control cooking temperatures and fire management for optimal flavor and texture</li> <li>Execute proper cutting, skewering, and carving of meats (e.g., picanha, ribs)</li> <li>Carve and serve meats directly to guests in rodízio style (tableside service)</li> <li>Maintain cleanliness, organization, and food quality standards in grill and kitchen areas</li> <li>Monitor food freshness, consistency, and portion control to minimize waste</li> <li>Prepare and present traditional Brazilian side dishes, marinades, and accompaniments to complement the main offerings</li> <li>Manage inventory of meats, seasonings, and cooking supplies while maintaining cost efficiency</li> <li>Train and supervise kitchen staff on proper churrasco techniques, food safety protocols, and service standards</li> <li>Ensure compliance with all food safety regulations, health codes, and sanitation requirements</li> <li>Interact professionally with guests to gather feedback, accommodate special requests, and enhance the dining experience</li> <li>Collaborate with management to develop seasonal menus and special promotions featuring Brazilian cuisine</li> </ul> <h4>Qualifications</h4> <ul> <li>Proven experience as a chef, preferably in Brazilian cuisine, churrascaria, or steakhouse environments</li> <li>Strong knowledge of churrasco and rodízio 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></p>

<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> <ul> <li>Prepare and cook a variety of meats (beef, lamb, chicken, sausages) using traditional Brazilian churrasco techniques</li> <li>Control cooking temperatures and fire management for optimal flavor and texture</li> <li>Execute proper cutting, skewering, and carving of meats (e.g., picanha, ribs)</li> <li>Carve and serve meats directly to guests in rodízio style (tableside service)</li> <li>Maintain cleanliness, organization, and food quality standards in grill and kitchen areas</li> <li>Monitor food freshness, consistency, and portion control to minimize waste</li> <li>Prepare and present traditional Brazilian side dishes, marinades, and accompaniments to complement the main offerings</li> <li>Manage inventory of meats, seasonings, and cooking supplies while maintaining cost efficiency</li> <li>Train and supervise kitchen staff on proper churrasco techniques, food safety protocols, and service standards</li> <li>Ensure compliance with all food safety regulations, health codes, and sanitation requirements</li> <li>Interact professionally with guests to gather feedback, accommodate special requests, and enhance the dining experience</li> <li>Collaborate with management to develop seasonal menus and special promotions featuring Brazilian cuisine</li> </ul> <h4>Qualifications</h4> <ul> <li>Proven experience as a chef, preferably in Brazilian cuisine, churrascaria, or steakhouse environments</li> <li>Strong knowledge of churrasco and rodízio 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></p>