وظائف شيف مخبوزات و معجنات في مصر في مصر 2026

دوام كامل من ٠ إلى ٠ سنة جولف تالنت

Executive Chef

On-site - مصر - Egypt ٢٤ يوليو ٢٠٢٦

تكنولوجيا المعلومات

<h4>Company description</h4> Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS <h4>Job description</h4> We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team. Responsibilities: <ul> <li>Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment</li> <li>Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences</li> <li>Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes</li> <li>Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources</li> <li>Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training</li> <li>Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships</li> <li>Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards</li> <li>Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency</li> <li>Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets</li> <li>Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement</li> <li>Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market</li> <li>Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback</li> <li>Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu</li> </ul> <h4>Qualifications</h4> Required skills & expertise: <ul> <li>Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus</li> <li>Strong leadership and team management skills with experience leading large kitchen teams</li> <li>Comprehensive knowledge of HACCP food safety protocols and sanitation standards</li> <li>Proficiency in cost analysis, budget management, and P&L responsibility</li> <li>Excellent organizational and time management abilities with strong attention to detail</li> <li>Vendor negotiation and supplier relationship management experience</li> <li>Proficiency in kitchen equipment operation and maintenance</li> <li>Strong communication skills (written and verbal) in English</li> <li>Problem-solving abilities and decisiveness in high-pressure environments</li> <li>Analytical mindset with ability to interpret financial data and optimize operations</li> </ul> Experience: <ul> <li>Minimum 8-10 years of professional culinary experience in high-volume food service operations</li> <li>Proven track record of successfully leading and developing kitchen teams</li> <li>Experience managing kitchen budgets and controlling food costs</li> <li>Demonstrated success in menu development and culinary innovation</li> <li>Experience in international or luxury hospitality settings preferred</li> </ul> Education & certifications: <ul> <li>Culinary degree or professional culinary certification from an accredited institution</li> <li>HACCP Food Safety Certification (required)</li> <li>ServSafe or equivalent food safety certification (preferred)</li> </ul> Personal attributes: <ul> <li>Passionate about culinary excellence and continuous improvement</li> <li>Organized, resilient, and able to thrive in fast-paced environments</li> <li>Collaborative team player with natural authority and empathetic leadership style</li> <li>Innovative thinker with a visionary approach to culinary concepts</li> <li>Customer-focused mindset dedicated to delivering exceptional dining experiences</li> <li>Flexible and adaptable to diverse cuisines and operational requirements</li> <li>Transparent communicator who values open dialogue with team members and management</li> </ul> <h4>Additional information</h4> Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture. Note: Customization may be included for any specific local or legislative requirements, such as work permits. Our commitment to diversity & inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

من ٠ إلى ٠ سنة بيت.كوم

Chef De Partie

On-site - مصر ٢٩ يوليو ٢٠٢٦

الضيافة والسياحة

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description 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. 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. 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 Job Description * Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. * Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. * Responsible for preparing, producing, and presenting the variety of food related to his/her section. * Ensure that all of the food included in the daily menu is prepared. * 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. * Make use of current ingredients in the best possible manner. * Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house. * Assist in designing and preparing the decorations needed to decorate the buffet for food presentation. * Pay utmost care to the quantities planned for the food portions. * Store the food in his/her work station in the most correct manner. * Pay utmost care to hygiene, cleaning and health conditions. * Perform duties in the related section of the kitchen and carry out the instructions related to the section. * Responsible for all preliminary preparations and controls in his/her unit during working hours. * Ensure that food is prepared in accordance with the daily buffet programme for his/her unit. * Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. * Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards. * Support and exchange information with other sections. * Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner. * Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen. * Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system. * To implement necessary warnings and departmental trainings in order to save energy inside the facility. * Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. * Carry out all responsibilities related to the quality management 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. Qualifications * Education: At least a high school or vacation diploma. * Experience: At least 8 years of practical experience. * Foreign Language: Not required. * Courses and Seminars: Prior attendance in courses and seminars in the related field. * Computer Literacy: Not required. * Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature. </div>

دوام كامل من ٠ إلى ٠ سنة لينكدإن

Chef de Partie

On-site - مصر - South Sinai ٣٠ يوليو ٢٠٢٦

أخرى

Company Description 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. 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. 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 Job Description Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. Responsible for preparing, producing, and presenting the variety of food related to his/her section. Ensure that all of the food included in the daily menu is prepared. 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. Make use of current ingredients in the best possible manner. Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house. Assist in designing and preparing the decorations needed to decorate the buffet for food presentation. Pay utmost care to the quantities planned for the food portions. Store the food in his/her work station in the most correct manner. Pay utmost care to hygiene, cleaning and health conditions. Perform duties in the related section of the kitchen and carry out the instructions related to the section. Responsible for all preliminary preparations and controls in his/her unit during working hours. Ensure that food is prepared in accordance with the daily buffet programme for his/her unit. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards. Support and exchange information with other sections. Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner. Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen. Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system. To implement necessary warnings and departmental trainings in order to save energy inside the facility. Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management 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. Qualifications Education: At least a high school or vacation diploma. Experience: At least 8 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in courses and seminars in the related field. Computer Literacy: Not required. Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

دوام كامل من ٠ إلى ٠ سنة لينكدإن

Chef de Partie

On-site - مصر - South Sinai ٢٩ يوليو ٢٠٢٦

أخرى

دوام كامل من ٠ إلى ٠ سنة لينكدإن

Senior Chef De Partie

On-site - مصر - South Sinai ١٧ يونيو ٢٠٢٦

أخرى

Company Description 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. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. Responsible for preparing, producing, and presenting the variety of food related to his/her section. Ensure that all of the food included in the daily menu is prepared. 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. Make use of current ingredients in the best possible manner. Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house. Assist in designing and preparing the decorations needed to decorate the buffet for food presentation. Pay utmost care to the quantities planned for the food portions. Store the food in his/her work station in the most correct manner. Pay utmost care to hygiene, cleaning and health conditions. Perform duties in the related section of the kitchen and carry out the instructions related to the section. Responsible for all preliminary preparations and controls in his/her unit during working hours. Ensure that food is prepared in accordance with the daily buffet programme for his/her unit. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards. Support and exchange information with other sections. Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner. Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen. Implement necessary warnings and departmental trainings in order to save energy inside the facility. Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. Qualifications Education: At least a high school or vocational diploma. Experience: At least 8 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in courses and seminars in the related field. Computer Literacy: Not required. Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature Additional Information Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

من ٠ إلى ٠ سنة Naukri Gulf

Executive Pastry Chef

On-site - مصر - Egypt ٢٥ مايو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Creative Leadership & Menu Innovation <ul> <li>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</li> <li>Reflect each brand s identity wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</li> <li>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</li> </ul> Operational & Quality Excellence <ul> <li>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</li> <li>Maintain compliance with HACCP and all local food safety regulations.</li> <li>Optimize production to control waste while preserving premium quality.</li> </ul> Team Development & Culture <ul> <li>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</li> <li>Conduct regular training sessions to enhance technical skills and service orientation.</li> <li>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</li> <li>Provide ongoing coaching and development opportunities aligned with departmental goals.</li> </ul> Financial & Inventory Management <ul> <li>Manage budgets, control food and labor costs, and align with hotel financial objectives.</li> <li>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</li> <li>Support monthly forecasting and reporting with the Executive Chef and Finance team.</li> </ul> Guest Engagement & Brand Collaboration <ul> <li>Actively engage with guests during key dining events and special occasions.</li> <li>Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.</li> <li>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</li> </ul> Service Excellence & Quality: <ul> <li>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</li> <li>Implement Service Standards & Training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</li> <li>Guest Feedback Integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</li> </ul> Training & Development: <ul> <li>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</li> <li>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</li> <li>Encourage creativity, collaboration, and a positive work environment within the kitchen.</li> <li>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</li> </ul> Sustainability: <ul> <li>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</li> <li>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree s commitment to environmental responsibility.</li> <li>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</li> </ul> Compliance & Standards: <ul> <li>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</li> <li>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</li> <li>Ensure all staff are properly trained in emergency procedures and health & safety protocols.</li> </ul></div></section><section>Desired Candidate ProfileAbilities/Key Competencies/Skills 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. Leading Myself <ul> <li>Positive Orientation</li> <li>Operational Decision Making</li> <li>Self-Development & Management</li> </ul> Leading Others <ul> <li>Developing an Empowered Team</li> <li>Leading an Engaged and Diverse Team</li> <li>Communication</li> </ul> Leading the Business <ul> <li>Advocating Guest Passion</li> <li>Business Planning and Analysis</li> <li>Business Improvement and Change</li> </ul> u>Experience/Certificates/Education/u> <ul> <li>Experience: Minimum 5 7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</li> <li>Education: Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</li> <li>Skills & Attributes:</li> </ul> <ul> <li>Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <ul> <li>Language: </li> </ul> <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></section>

من ٠ إلى ٠ سنة بيت.كوم

Pastry Chef

On-site - مصر ١٩ يوليو ٢٠٢٦

الضيافة والسياحة

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description Portaluna, a Morgans Originals Hotel 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. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. Job Description Responsibilities Creative Leadership & Menu Innovation <ul><li>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</li><li>Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</li><li>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</li></ul>Operational & Quality Excellence <ul><li>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</li><li>Maintain compliance with HACCP and all local food safety regulations.</li><li>Optimize production to control waste while preserving premium quality.</li></ul>Team Development & Culture <ul><li>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</li><li>Conduct regular training sessions to enhance technical skills and service orientation.</li><li>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</li><li>Provide ongoing coaching and development opportunities aligned with departmental goals.</li></ul>Financial & Inventory Management <ul><li>Manage budgets, control food and labor costs, and align with hotel financial objectives.</li><li>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</li><li>Support monthly forecasting and reporting with the Executive Chef and Finance team.</li></ul>Guest Engagement & Brand Collaboration <ul><li>Actively engage with guests during key dining events and special occasions.</li><li> Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.</li><li>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</li></ul>Service Excellence & Quality: <ul><li>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</li><li>Implement Service Standards & Training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</li><li>Guest Feedback Integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</li></ul>Training & Development: <ul><li>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</li><li>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</li><li>Encourage creativity, collaboration, and a positive work environment within the kitchen.</li><li>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</li></ul>Sustainability: <ul><li>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</li><li>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.</li><li>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</li></ul>Compliance & Standards: <ul><li>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</li><li>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</li><li>Ensure all staff are properly trained in emergency procedures and health & safety protocols.</li></ul> Qualifications Abilities/Key Competencies/Skills 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. Leading Myself <ul><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development & Management</li></ul>Leading Others <ul><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li></ul>Leading the Business <ul><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul>Experience/Certificates/Education <ul><li>Experience: Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</li><li>Education: Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</li><li>Skills & Attributes:</li></ul><ul><li>Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li><li>Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li><li>Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li><li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li><li>Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li><li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li><li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li><li>Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li><li>Adaptability & Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li><li>Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li><li>Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li></ul><ul><li>Language: </li></ul><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> Additional Information What awaits you... <ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.  </li></ul> </div>

من ٠ إلى ٠ سنة بيت.كوم

Executive Chef

On-site - مصر ١٩ يوليو ٢٠٢٦

الضيافة والسياحة

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team. <ul><li>Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment</li><li>Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences</li><li>Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes</li><li>Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources</li><li>Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training</li><li>Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships</li><li>Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards</li><li>Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency</li><li>Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets</li><li>Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement</li><li>Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market</li><li>Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback</li><li>Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu</li></ul> Qualifications **Required Skills & Expertise:** <ul><li>Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus</li><li>Strong leadership and team management skills with experience leading large kitchen teams</li><li>Comprehensive knowledge of HACCP food safety protocols and sanitation standards</li><li>Proficiency in cost analysis, budget management, and P&L responsibility</li><li>Excellent organizational and time management abilities with strong attention to detail</li><li>Vendor negotiation and supplier relationship management experience</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong communication skills (written and verbal) in English</li><li>Problem-solving abilities and decisiveness in high-pressure environments</li><li>Analytical mindset with ability to interpret financial data and optimize operations</li></ul>**Experience:** <ul><li>Minimum 8-10 years of professional culinary experience in high-volume food service operations</li><li>Proven track record of successfully leading and developing kitchen teams</li><li>Experience managing kitchen budgets and controlling food costs</li><li>Demonstrated success in menu development and culinary innovation</li><li>Experience in international or luxury hospitality settings preferred</li></ul>**Education & Certifications:** <ul><li>Culinary degree or professional culinary certification from an accredited institution</li><li>HACCP Food Safety Certification (required)</li><li>ServSafe or equivalent food safety certification (preferred)</li></ul>**Personal Attributes:** <ul><li>Passionate about culinary excellence and continuous improvement</li><li>Organized, resilient, and able to thrive in fast-paced environments</li><li>Collaborative team player with natural authority and empathetic leadership style</li><li>Innovative thinker with a visionary approach to culinary concepts</li><li>Customer-focused mindset dedicated to delivering exceptional dining experiences</li><li>Flexible and adaptable to diverse cuisines and operational requirements</li><li>Transparent communicator who values open dialogue with team members and management</li></ul> Additional Information Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. </div>

دوام كامل من ٠ إلى ٠ سنة جولف تالنت

Executive Pastry Chef

On-site - مصر - Egypt ٢٤ يوليو ٢٠٢٦

تكنولوجيا المعلومات

<h4>Company description</h4> Portaluna, a Morgans Originals hotel 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. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. <h4>Job description</h4> <h4>Responsibilities</h4> <h4>Creative leadership & menu innovation</h4> Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events. Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano. Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments. <h4>Operational & quality excellence</h4> Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety. Maintain compliance with HACCP and all local food safety regulations. Optimize production to control waste while preserving premium quality. <h4>Team development & culture</h4> Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration. Conduct regular training sessions to enhance technical skills and service orientation. Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano. Provide ongoing coaching and development opportunities aligned with departmental goals. <h4>Financial & inventory management</h4> Manage budgets, control food and labor costs, and align with hotel financial objectives. Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability. Support monthly forecasting and reporting with the Executive Chef and Finance team. <h4>Guest engagement & brand collaboration</h4> Actively engage with guests during key dining events and special occasions. Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content. Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market. <h4>Service excellence & quality</h4> Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations. Implement service standards & training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service. Guest feedback integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs. <h4>Training & development</h4> Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence. Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards. Encourage creativity, collaboration, and a positive work environment within the kitchen. Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning. <h4>Sustainability</h4> Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste. Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility. Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations. <h4>Compliance & standards</h4> Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations. Maintain a safe working environment for all employees, including food safety protocols and hygiene standards. Ensure all staff are properly trained in emergency procedures and health & safety protocols. <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> 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. <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience / certificates / education</h4> Experience: Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage. Education: Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus. <h4>Skills & attributes</h4> <ul> <li>Creative visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <h4>Language</h4> Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage. <h4>Additional information</h4> What awaits you... <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>

من ٠ إلى ٠ سنة فرصنا

شيف

On-site - مصر - الجيزة ٢١ يونيو ٢٠٢٦

الطب والرعاية الصحية

من ٠ إلى ٠ سنة فرصنا

شيف فاست فود

On-site - مصر - القاهرة ١٥ يوليو ٢٠٢٦

الطب والرعاية الصحية

إعداد وتجهيز وصفات الفرايد تشيكن والفاست فود. الالتزام بمعايير الجودة وسلامة الغذاء. المحافظة على نظافة المطبخ وأدوات العمل. العمل بروح الفريق وتحمل ضغط العمل. خبرة سابقة في مجال الفرايد تشيكن والفاست فود. الالتزام والانضباط في مواعيد العمل. القدرة على العمل بنظام الورديات. يفضل من لديه خبرة في تشغيل وتجهيز المطاعم.

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شيف ستيوارد

On-site - مصر - القاهرة ١٢ أغسطس ٢٠٢٦

تكنولوجيا المعلومات

الوصف الوظيفي – مشرف استيوارد (Steward Supervisor)المسمى الوظيفي: مشرف استيوارد – Steward Supervisorالإدارة: خدمات التغذية / الخدمات الفندقيةمكان العمل: المستشفىالرئيس المباشر: مدير خدمات التغذية / مدير الـF&Bالهدف من الوظيفةالإشراف على فريق الـSteward وضمان تنفيذ أعمال النظافة والتطهير الخاصة بالمطبخ، مناطق إعداد وتجهيز الطعام، الأدوات والمعدات، وفقًا لمعايير النظافة وسلامة الغذاء وسياسات المستشفى.المسؤوليات والمهام الرئيسيةالإشراف اليومي على فريق الـSteward وتوزيع المهام ومتابعة تنفيذها.التأكد من نظافة وتطهير جميع أدوات ومعدات المطبخ ومناطق العمل.متابعة عمليات غسيل وتطهير الأواني والأدوات المستخدمة في تجهيز وتقديم الوجبات.التأكد من الالتزام بإجراءات النظافة الشخصية وارتداء الزي ومهمات الوقاية المطلوبة.متابعة استخدام مواد وأدوات التنظيف والتأكد من استخدامها بالطريقة والتركيز المناسب.التأكد من تخزين مواد التنظيف والمواد الكيميائية في الأماكن المخصصة لها وبطريقة آمنة.متابعة نظافة الأرضيات، الحوائط، الأسطح، المصارف ومناطق التخلص من المخلفات.الإشراف على التخلص من المخلفات وفقًا لسياسات المستشفى وإجراءات مكافحة العدوى.التأكد من عدم وجود أي مصادر تلوث قد تؤثر على سلامة الغذاء.التعاون مع فريق مكافحة العدوى والجودة وسلامة الغذاء عند الحاجة.متابعة تطبيق إجراءات HACCP وسياسات سلامة الغذاء المعتمدة بالمستشفى.إجراء جولات تفقدية دورية على مناطق العمل وتسجيل الملاحظات واتخاذ الإجراءات التصحيحية.متابعة الأعطال أو التلفيات الخاصة بمعدات وأدوات المطبخ وإبلاغ المسؤول المختص.تدريب العاملين الجدد على إجراءات النظافة والتطهير والاستخدام الآمن لمعدات ومواد التنظيف.إعداد ومتابعة جداول النظافة اليومية والأسبوعية والشهرية.التأكد من توافر مستلزمات النظافة وعدم وجود نقص يؤثر على سير العمل.متابعة أداء العاملين وتقييم مدى الالتزام بالتعليمات والإجراءات.التعامل مع أي ملاحظات أو شكاوى متعلقة بالنظافة واتخاذ الإجراءات اللازمة.الالتزام بجميع سياسات المستشفى الخاصة بمكافحة العدوى، الصحة والسلامة المهنية وسلامة المرضى.المؤهلات المطلوبةمؤهل متوسط أو فوق متوسط، ويفضل مؤهل مناسب في مجال الفندقة أو خدمات الأغذية.خبرة سابقة في مجال الـStewarding، ويفضل داخل المستشفيات أو الفنادق أو شركات خدمات الأغذية.خبرة سابقة في الإشراف على فريق عمل.معرفة جيدة بأساسيات سلامة الغذاء والنظافة والتطهير.يفضل الحصول على تدريب أو شهادة في Food Safety / HACCP.القدرة على العمل بنظام الورديات.المهارات المطلوبةمهارات القيادة وإدارة فريق العمل.القدرة على التنظيم وتوزيع المهام.القدرة على المتابعة والتأكد من الالتزام بالإجراءات.الانتباه للتفاصيل.القدرة على التعامل مع ضغط العمل.مهارات التواصل والعمل الجماعي.القدرة على حل المشكلات واتخاذ الإجراءات التصحيحية.الالتزام الشديد بمعايير النظافة وسلامة الغذاء ومكافحة العدوى.مؤشرات الأداء الرئيسية (KPIs)مستوى الالتزام بخطط وجداول النظافة.نتائج التفتيش الداخلي على النظافة وسلامة الغذاء.نسبة الالتزام بإجراءات مكافحة العدوى.مستوى توافر أدوات ومستلزمات النظافة.عدد الملاحظات أو المخالفات المتعلقة بالنظافة.مستوى أداء والتزام فريق الـSteward.سرعة التعامل مع الملاحظات والإجراءات التصحيحية.طبيعة العملالعمل داخل بيئة المستشفى ومناطق خدمات التغذية والمطبخ.العمل بنظام الورديات حسب احتياجات التشغيل.الالتزام الكامل بإجراءات مكافحة العدوى والصحة والسلامة المهنية.التعامل المستمر مع أدوات ومعدات ومواد التنظيف وفقًا لإجراءات السلامة.

دوام كامل من ٠ إلى ٠ سنة لينكدإن

Demi Chef De Partie / Chef De Partie

On-site - مصر - القاهرة ٢١ يوليو ٢٠٢٦

الضيافة والسياحة

من ٠ إلى ٠ سنة Naukri Gulf

Chef De Cuisine

On-site - مصر - Egypt ٢٥ مايو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Kitchen Leadership: <ul> <li>Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards.</li> <li>Supervise daily kitchen operations, ensuring smooth service and excellent food quality.</li> <li>Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety.</li> </ul> Menu Development: <ul> <li>Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant s culinary concept.</li> <li>Develop new recipes and creative dishes to maintain variety and innovation.</li> <li>Ensure consistency in food preparation and presentation across all dishes.</li> </ul> Team Management & Training: <ul> <li>Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively.</li> <li>Conduct regular performance evaluations and offer feedback to help associate grow professionally.</li> <li>Plan and organize associate schedules to ensure sufficient coverage during service hours.</li> </ul> Inventory & Cost Control: <ul> <li>Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently.</li> <li>Work with suppliers to order fresh ingredients and manage food costs, staying within the budget.</li> <li>Control kitchen waste and manage portions to reduce costs while maintaining quality.</li> </ul> Quality Assurance: <ul> <li>Ensure food quality and consistency by overseeing preparation, cooking, and plating.</li> <li>Perform regular quality checks to ensure all dishes meet restaurant standards.</li> <li>Address any concerns or complaints related to food quality or service.</li> </ul> Health & Safety Compliance: <ul> <li>Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices.</li> <li>Implement and monitor food safety protocols to prevent contamination or foodborne illness.</li> <li>Ensure the kitchen environment is clean, organized, and safe for all team members.</li> </ul></div></section><section>Desired Candidate Profile <ul> </ul></section>

من ٠ إلى ٠ سنة Naukri Gulf

Chef

On-site - مصر - Egypt ٨ يوليو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. 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.</div></section><section>Desired Candidate ProfileEducation: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None</section>

من ٠ إلى ٠ سنة Naukri Gulf

Commis

On-site - مصر - Egypt ٣ يوليو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Responsibilities Assist in the preparation and cooking of ingredients and dishes as directed by the senior chefs. Prepare vegetables, fruits, meats, and other food items for cooking and presentation. Follow recipes and cooking techniques to ensure food quality and consistency. Help with mise en place (preparing the kitchen and ingredients before service). Monitor the quality and freshness of ingredients, ensuring they are stored correctly. Support senior kitchen associates by setting up workstations and keeping them organized. Maintain a clean and safe working environment, including following all hygiene and safety regulations. Clean, sanitize, and organize kitchen equipment, tools, and utensils. Ensure proper storage of food products to maintain freshness and reduce waste. Rotate between different stations in the kitchen, including but not limited to starters, mains, or pastry (depending on the establishment). Assist the senior chefs with any tasks as necessary, such as plating, preparation, or cooking. Ensure food is cooked to the correct specifications and served on time. Follow proper food safety and sanitation standards to prevent contamination and ensure quality control. Ensure all work areas are kept tidy and free of hazards to avoid accidents. Handle food and kitchen equipment safely, adhering to the health and safety guidelines of the establishment. Assist with inventory checks to ensure proper stock levels of ingredients and supplies. Report any low stock or missing items to the senior chefs. Help with stock rotation, ensuring older items are used before newer deliveries. Assist with other kitchen tasks, including cleaning dishes, washing utensils, and maintaining cleanliness in the kitchen. Help with prepping food for service and ensuring the timely delivery of orders. 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.</div></section><section>Desired Candidate ProfileAbilities/Key Competencies/Skills 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. Leading Myself Positive Orientation Operational Decision Making Self-Development & Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and ChangeExperience/Certificates/Education Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment. A basic understanding of food safety and kitchen hygiene practices. A passion for food and cooking with a willingness to learn. Ability to work well under pressure in a fast-paced environment. Strong attention to detail and a commitment to high-quality standards. Good communication and teamwork skills. Willingness to work flexible hours, including nights, weekends, and holidays.Physical Requirements Must be able to stand for extended periods. Ability to lift heavy items, such as boxes of ingredients or kitchen equipment. Must be able to work in hot and potentially noisy kitchen conditions.</section>

من ٠ إلى ٠ سنة Naukri Gulf

Chef De Cuisine

On-site - مصر - Egypt ٢٥ مايو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"> Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards. Supervise daily kitchen operations, ensuring smooth service and excellent food quality. Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety. Menu Development: Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant s culinary concept. Develop new recipes and creative dishes to maintain variety and innovation. Ensure consistency in food preparation and presentation across all dishes. Team Management & Training: Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively. Conduct regular performance evaluations and offer feedback to help associate grow professionally. Plan and organize associate schedules to ensure sufficient coverage during service hours. Inventory & Cost Control: Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently. Work with suppliers to order fresh ingredients and manage food costs, staying within the budget. Control kitchen waste and manage portions to reduce costs while maintaining quality. Quality Assurance: Ensure food quality and consistency by overseeing preparation, cooking, and plating. Perform regular quality checks to ensure all dishes meet restaurant standards. Address any concerns or complaints related to food quality or service. Health & Safety Compliance: Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices. Implement and monitor food safety protocols to prevent contamination or foodborne illness. Ensure the kitchen environment is clean, organized, and safe for all team members.</div></section><section>Desired Candidate Profile Abilities/Key Competencies/Skills 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. Leading Myself Positive Orientation Operational Decision Making Self-Development & Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change Experience/Certificates/Education Experience: Minimum of 5 - 7 years of experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment. Education: Culinary degree or equivalent professional training from a reputable culinary school preferred. Skills & Attributes: o Strong leadership, organizational, and communication skills. o Deep knowledge of cooking techniques, kitchen management, and food safety regulations. o Ability to thrive in a fast-paced and high-pressure environment. o Strong business acumen in managing costs, employees, and kitchen resources. Language: o Excellent reading, writing and oral proficiency in English language. o Ability to speak other languages and basic understanding of local languages will be an advantage.</section>

من ٠ إلى ٠ سنة Naukri Gulf

Chef De Cuisine

On-site - مصر - Egypt ٦ يوليو ٢٠٢٦

المبيعات

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Job Description Kitchen Leadership: Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards. Supervise daily kitchen operations, ensuring smooth service and excellent food quality. Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety. Menu Development: Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant s culinary concept. Develop new recipes and creative dishes to maintain variety and innovation. Ensure consistency in food preparation and presentation across all dishes. Team Management & Training: Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively. Conduct regular performance evaluations and offer feedback to help associate grow professionally. Plan and organize associate schedules to ensure sufficient coverage during service hours. Inventory & Cost Control: Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently. Work with suppliers to order fresh ingredients and manage food costs, staying within the budget. Control kitchen waste and manage portions to reduce costs while maintaining quality. Quality Assurance: Ensure food quality and consistency by overseeing preparation, cooking, and plating. Perform regular quality checks to ensure all dishes meet restaurant standards. Address any concerns or complaints related to food quality or service. Health & Safety Compliance: Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices. Implement and monitor food safety protocols to prevent contamination or foodborne illness. Ensure the kitchen environment is clean, organized, and safe for all team members.</div></section><section>Desired Candidate ProfileQualifications Abilities/Key Competencies/Skills 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. Leading Myself Positive Orientation Operational Decision Making Self-Development & Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change Experience/Certificates/Education Experience: Minimum of 5 - 7 years of experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment. Education: Culinary degree or equivalent professional training from a reputable culinary school preferred. Skills & Attributes: o Strong leadership, organizational, and communication skills. o Deep knowledge of cooking techniques, kitchen management, and food safety regulations. o Ability to thrive in a fast-paced and high-pressure environment. o Strong business acumen in managing costs, employees, and kitchen resources. Language: o Excellent reading, writing and oral proficiency in English language. o Ability to speak other languages and basic understanding of local languages will be an advantage.</section>

دوام كامل من ٠ إلى ٠ سنة جولف تالنت

Chef De Partie

On-site - مصر - Egypt ٢٤ يوليو ٢٠٢٦

تكنولوجيا المعلومات

<h4>Position summary</h4> Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform food and beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. 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. <h4>Preferred qualification</h4> Education: Technical, trade, or vocational school degree. Related work experience: 4 to 6 years of related work experience. Supervisory experience: At least 2 years of supervisory experience. License or certification: None 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. At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, 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.

من ٠ إلى ٠ سنة بيت.كوم

Chef

On-site - مصر ٩ يوليو ٢٠٢٦

خدمة العملاء

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. 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. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None 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. At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, 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. </div>

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