وظائف طباخين ومطاعم في مصر

<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><strong>Education:</strong> Technical, trade, or vocational school degree.</li> <li><strong>Related work experience:</strong> At least 3 years of related work experience.</li> <li><strong>Supervisory experience:</strong> No supervisory experience.</li> <li><strong>License or certification:</strong> 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>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful, and compassionate.</p> <p>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz-Carlton has earned the reputation as a global brand leader in luxury hospitality.</p> <p>As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo, and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</p> <p>In joining The Ritz-Carlton, 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>

<p><h4>About Al-Futtaim Group</h4> <p>Established in the 1930s as a trading business, Al-Futtaim Group today is one of the most diversified and progressive, privately held regional businesses headquartered in Dubai, United Arab Emirates. Structured into five operating divisions; automotive, financial services, real estate, retail and healthcare; employing more than 35,000 employees across more than 20 countries in the Middle East, Asia and Africa, Al-Futtaim Group partners with over 200 of the world's most admired and innovative brands. Al-Futtaim Group’s entrepreneurship and relentless customer focus enables the organization to continue to grow and expand; responding to the changing needs of our customers within the societies in which we operate.</p> <p>By upholding our values of respect, excellence, collaboration and integrity; Al-Futtaim Group continues to enrich the lives and aspirations of our customers each and every day.</p> <h4>Overview of the role</h4> <p>The commis role involves assisting cooks in daily food production, ensuring adherence to food safety regulations to safely prepare meals. As part of the IKEA Food & Beverages division, the role is crucial in providing guests with an excellent dining experience, coordinating food safety, and supporting operational success through proper standard practice implementation.</p> <h4>What you will do</h4> <strong>Customers</strong><br> <li>Ensure guests are always the focus and strive to make them smile.</li> <li>Serve guests with empathy and care, listening supportively and embodying IKEA values.</li> <li>Act as a good ambassador for the IKEA store in all guest interactions.</li> <li>Maintain a daily dialogue with guests to gather feedback and learn their needs.</li> <li>Ensure guests have a great shopping experience throughout the day.</li> <strong>Commercial</strong><br> <li>Coordinate the area of food safety in the store.</li> <li>Implement and follow IKEA Food Safety programs.</li> <li>Stay updated on national food safety legislation.</li> <li>Ensure all IKEA Food co-workers are familiar with CASY incident reporting.</li> <li>Guide the IKEA Food Team on incident procedures via the Emergency Management Team.</li> <li>Investigate incidents concerning national and international ranges.</li> <strong>People</strong><br> <li>Work with the chef to increase knowledge and expertise in production.</li> <li>Ensure correct equipment use, reporting breakdowns or failures to the chef.</li> <li>Participate in training sessions as required.</li> <li>Perform other related functions assigned occasionally.</li> <strong>Steering the business</strong><br> <li>Work actively to make the IKEA store successful with high performance.</li> <li>Contribute to attracting visitors and achieving sales growth and profitability.</li> <li>Ensure satisfaction of guests and co-workers and excellent operational performance.</li> <li>Implement and follow up on SOP rules and guidelines.</li> <strong>Operations</strong><br> <li>Implement IKEA Concept Documentation methods in the restaurant, bistro, etc.</li> <li>Ensure ingredient availability and quality for timely food production.</li> <li>Produce high-quality food following standard recipes.</li> <li>Follow food safety rules for safe production and storage.</li> <li>Keep work stations clean as per schedules.</li> <li>Cook/prepare parts of the food production schedule as allocated by the chef.</li> <li>Ensure correct portioning and recipe adherence.</li> <li>Direct preparation, cooking, and presentation enforce health and hygiene standards.</li> <li>Secure preventive maintenance is frequently done for machinery.</li> <li>Use IKEA Concept resources effectively.</li> <h4>Required skills to be successful</h4> <li>Strong customer focus.</li> <li>Excellent communication and interpersonal skills.</li> <li>Proven leadership abilities and capability to motivate and develop co-workers.</li> <li>Fluency in English.</li> <h4>What qualifies you for the role</h4> <li>Minimum 2 years of experience in a service environment, ideally in sales or hospitality.</li> <li>Secondary education degree.</li> <li>Interest and knowledge in culinary or food service industry.</li> <li>Ability to work in a high-volume, fast-paced retail environment.</li> <li>Multitasking capabilities.</li> <li>Computer literacy.</li> <h4>About Al-Futtaim Group Real Estate</h4> <p>The real estate development and operations arm of Al-Futtaim, Al-Futtaim Group Real Estate is responsible for a multi-billion-dollar portfolio across MENA. With high-quality residential, business, retail, tourism, educational and healthcare developments, the master developer caters to the diverse needs of cities and communities in the region. From origination, conception, development, sales, procurement and construction of mega-projects and the leasing, operation and management of these projects after completion, Al-Futtaim Group Real Estate (AFGRE) has been developing and managing owned landbanks, unlocking the economic potential of the region and contributing to future development for more than 40 years.</p> <p>Our focus is to enable and invest in meaningful relationships to make our properties the best places to live and work, build additional products and services and enable partnerships to create true value to our customers throughout their entire experience with us.</p> <p>AFGRE is responsible for master planning of all projects in its portfolio, including two large scale mixed use destinations: Dubai Festival City and Cairo Festival City.</p> <h4>About Al-Futtaim Malls</h4> <p>Al-Futtaim Malls provides development and asset management expertise, specializing in building retail-led super regional malls in prime locations across MENA and beyond. With a proven track record of creating both sustainable revenue growth and value enhancement for tenants, Al-Futtaim Malls delivers exceptional experiences and exciting shopping environments for customers.</p> <p>Part of the Al-Futtaim Group, Al-Futtaim Malls leadership team brings more than 30 years of experience and a deep understanding and knowledge of the retail sector, both from a shopper’s point of view but as curators of space or landlords to other brands. The company has a directly managed portfolio including over 9 million sqft of retail space across four malls in the MENA region and two under development. Malls under the Al-Futtaim Malls portfolio include Dubai Festival City Mall and Festival Plaza in the UAE, Cairo Festival City Mall in Egypt, Doha Festival City in Qatar and Zenata Mall, Morocco.</p> <p>Leveraging on the expertise of its parent company, Al-Futtaim Malls established PLEX Management Services offering a full array of services including asset management and development, leasing, and brand experience expertise to shopping mall landlords and retail organizations globally. Implementing global best practice and deploying Al-Futtaim Mall’s deep understanding of mall management and retail dynamics, PLEX promises to deliver continuous growth and long-term value for its partners.</p> <h4>About Al-Futtaim Engineering & Technologies</h4> <p>Al-Futtaim Engineering & Technologies offers customers complete engineering and systems integration solutions.</p> <p>The Engineering arm operates in the UAE, Qatar, Saudi Arabia and Egypt providing a wide variety of products and services from air conditioning, scaffolding and access solutions, elevators and escalators, control and life safety, facilities management, building products, MEP, energy management, technology infrastructure and digital transformation.</p> <p>The Technologies division provides complete business solutions to large, medium and small customers that include contact centre solutions, business applications, business intelligence, data management, advanced analytics amongst others. The IT infrastructure portfolio comprises IP telephony, ELV systems, networking solutions, professional audio-visual solutions and managed services.</p> <p>These solutions are further complemented by services that include project management, installation, testing, commissioning and after-sales maintenance contracts.</p></p><p></p>

<p>Is responsible for the cleaning of all public areas, rooms, corridors, personnel changing rooms, restaurants, toilets in the lobby and public areas, and all administrative offices.</p><p>When necessary, clean the rooms or floor corridors.</p><p>Clean all of the hotel windows.</p><p>Clean the carpets and mop the floors.</p><p>Clean and treat the marble surfaces.</p><p>Wipe the walls and ceilings and carry and arrange furniture.</p><p>Vacuum and dust the curtains.</p><p>Clean the chairs and carpets.</p><p>Ensure maintenance and cleaning of the devices used in the public area, learn how to use these devices and use them.</p><p>Carry material that the Housekeeping Department needs from the storage house or warehouse.</p><p>Empty the garbage in the general areas.</p><p>When necessary, make up rooms.</p><p>Immediately hand over any lost and found items to the Housekeeping Office.</p><p>Immediately report any suspicious persons or packages etc. to senior managers for security purposes.</p><p>Public area attendant working in the restaurants, bars, room and ballrooms are responsible for vacuuming, shampooing and window cleaning.</p><p>Responsible for cleaning and wiping all of the windows at the hotel.</p><p>Is familiar with security and protection methods.</p><p>Attend vocational training.</p><p>Is clean, friendly, and hygienic.</p><p>Perform all tasks assigned by seniors.</p><p>Take part in the Emergency Response Teams.</p><p>Responsible for reporting all breakdowns identified in his/her section to seniors.</p><p>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.).</p><p>To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</p><p>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>Carry out all responsibilities related to the quality management systems implemented at the facilities.</p><p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Education: At least a high school or vocational diploma.</li><li>Experience: Can learn the job in a few months and enhance knowledge in one year.</li><li>Foreign Language: Not expected.</li><li>Courses and Training: Not expected.</li><li>Computer Literacy: Not required.</li><li>Skills: Expected to know the standard work routines and general rules. Required to possess certification for the job, if necessary. Expected to use basic tools and devices related to the job.</li></ul>

<p>Company Description Movenpick Cairo Media City, Egypt</p><p>We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.</p><p>Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards</p><p>Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations</p><p>Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols</p><p>Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization</p><p>Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences</p><p>Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery</p><p>Conduct regular quality control checks and implement corrective actions to maintain consistent food standards</p><p>Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction</p><p>Maintain detailed records of food costs, inventory, and kitchen operations</p><p>Foster a professional, organized, and safety-conscious kitchen environment</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 5 years of professional kitchen experience in a high-volume hospitality setting</li><li>Minimum 2 years of experience in a sous chef or senior culinary supervisory role</li><li>Proven expertise in hot food preparation, cooking techniques, and buffet service management</li><li>Strong knowledge of food safety, sanitation standards, and HACCP certification</li><li>Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff</li><li>Excellent organizational and time management abilities in a fast-paced environment</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong attention to detail and commitment to quality control</li><li>Knowledge of inventory management and food cost control</li><li>Familiarity with kitchen management systems and POS systems (preferred)</li><li>Ability to work flexible hours, including evenings, weekends, and holidays as required</li><li>Excellent communication and interpersonal skills</li><li>Physical ability to stand for extended periods and work in a hot kitchen environment</li></ul>

<p><strong>Who we are?</strong></p><p>Americana Restaurants is a leading restaurant operator and food &amp; beverage platform in the MENA region. With a legacy that dates back to 1964, we’ve grown to represent and manage some of the world’s most beloved restaurant brands—including KFC, Pizza Hut, Hardee’s, Krispy Kreme, and many more—across over 12 countries. Our commitment to operational excellence, innovation, and customer satisfaction continues to drive our growth and success in the region.</p><p>As we expand, we're looking for passionate professionals who thrive in fast-paced, dynamic environments. If you're driven by purpose and motivated to make an impact, we'd love to have you on our team.</p><p><br></p><p><strong>Main responsibilities:</strong></p><ul><li>Liaise with Landlords, developers, Development department and establish project design parameters</li><li>Prepare conceptual designs, elevations, and perspective and obtain internal approval from OPS and Regional Manager.</li><li>Prepare Detailed drawings and obtain franchisors and Landlord’s approval.</li><li>Liaise with Project Manager and ensure project is executed as per drawings, and specifications, by making requisite site visit.</li><li>Prepare Final Audit after completion with specific emphasis on execution</li><li>Preparing furniture and stainless-steel order list.</li><li>Handling sites follow up - if redesign is required / any missing data is required.</li><li>Monitor and audit work carried out by contractors to ensure that it is of the required standard.</li><li>Reporting weekly progress and providing assistant manager with submission dates and approvals</li></ul><p><br></p><p><strong>Requirements:</strong></p><ul><li>Bachelor’s degree in engineering, major architecture</li><li>Minimum 3-5 years of experience in architecture preferably in the same or like industry, i.e., Restaurants, Retail, Hospitality</li><li>Specialist in 3D Concept presentations using Sketchup, 3D Studio Max for Architectural and Interior Design works.</li><li>IT Skills – MS Office, AutoCAD, 2D technical package, 3D Studio Max is a must</li><li>Excellent verbal and written communication skills.</li><li>Excellent time management skills with a proven ability to meet deadlines.</li></ul><p><br></p>

<p><h4>Company description</h4> <p>Movenpick Cairo Media City, Egypt</p> <h4>Job description</h4> <p>We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.</p> <p><strong>Responsibilities:</strong></p> <ul> <li>Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards</li> <li>Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations</li> <li>Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols</li> <li>Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization</li> <li>Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences</li> <li>Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery</li> <li>Conduct regular quality control checks and implement corrective actions to maintain consistent food standards</li> <li>Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction</li> <li>Maintain detailed records of food costs, inventory, and kitchen operations</li> <li>Foster a professional, organized, and safety-conscious kitchen environment</li> </ul> <p><strong>Qualifications:</strong></p> <ul> <li>Minimum 5 years of professional kitchen experience in a high-volume hospitality setting</li> <li>Minimum 2 years of experience in a sous chef or senior culinary supervisory role</li> <li>Proven expertise in hot food preparation, cooking techniques, and buffet service management</li> <li>Strong knowledge of food safety, sanitation standards, and HACCP certification</li> <li>Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff</li> <li>Excellent organizational and time management abilities in a fast-paced environment</li> <li>Proficiency in kitchen equipment operation and maintenance</li> <li>Strong attention to detail and commitment to quality control</li> <li>Knowledge of inventory management and food cost control</li> <li>Familiarity with kitchen management systems and POS systems (preferred)</li> <li>Ability to work flexible hours, including evenings, weekends, and holidays as required</li> <li>Excellent communication and interpersonal skills</li> <li>Physical ability to stand for extended periods and work in a hot kitchen environment</li> </ul> <p><strong>Additional information:</strong></p> <p>Movenpick Cairo Media City</p></p><p></p>

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

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

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>The vibrant new centrepiece of the city's Golden Square Mile. Chic and sleekly modern, Four Seasons Hotel Montreal forms the vibrant new epicentre of the Golden Square Mile. Dine at our stellar restaurants and shop at the luxurious Holt Renfrew Ogilvy. In this world capital of style and culture, Four Seasons savoir faire helps shine a fresh light on the city.</p> <h4>Cuisinier(ère) 2, Restaurant Marcus & Lounge</h4> <p>Le Four Seasons Hôtel Montreal est à la recherche d'une personne qui partage l'excellence et cherche à créer une expérience mémorable pour nos employés et nos invités. Nous recherchons une personne qui a une solide éthique de travail, un haut niveau d'intégrité, un souci de qualité, une sensibilité culturelle et un sens du service client.</p> <h4>À propos de Four Seasons Hôtel Montréal</h4> <p>Situé au cœur du Golden Square Mile de Montréal, le Four Seasons Hôtel Montréal offre bien plus qu’un simple séjour — nous proposons une véritable expérience de vie luxueuse. De la gastronomie de renommée mondiale au restaurant Marcus à la détente au spa Guerlain, classé cinq étoiles par Forbes, en passant par l’accès exclusif à Holt Renfrew Ogilvy, nous sommes un carrefour vibrant d’élégance, d’hospitalité et de culture.</p> <h4>À propos du rôle:</h4> <p>Le(la) cuisinier(ère) 2 est responsable de la préparation des aliments pour les services de déjeuner, dîner et souper, en respectant les normes de production et de qualité établies. Il veille également à maintenir un environnement de travail propre, sécuritaire et conforme aux règles d’hygiène.</p> <h4>Ce que vous ferez:</h4> <ul> <li>Préparer les aliments selon les recettes, les portions et les standards de présentation établis.</li> <li>Effectuer la mise en place et organiser sa station pour chaque service (déjeuner, dîner, souper).</li> <li>Utiliser et entretenir correctement l’équipement de cuisine (fours, friteuses, trancheuses, etc.).</li> <li>Respecter les règles de rotation des aliments, de conservation et de sécurité alimentaire.</li> <li>Estimer les besoins, vérifier les quantités et gérer les restes de façon appropriée.</li> <li>Travailler en collaboration avec l’équipe et soutenir les opérations selon les besoins.</li> <li>Se conformer aux politiques de l’hôtel et effectuer toute autre tâche assignée.</li> </ul> <h4>Ce que vous apportez:</h4> <ul> <li>Minimum de deux (2) années d’expérience dans le domaine culinaire ou connexe ;</li> <li>La certification MAPAQ est requise pour tout poste en cuisine ;</li> <li>Formation en école de cuisine ou institut culinaire, ou expérience équivalente ;</li> <li>Capacité de faire fonctionner, d’entretenir et de nettoyer correctement la friteuse, la rôtissoire, la cuisinière, le cuiseur à vapeur, le robot culinaire, le mélangeur, la trancheuse, le four, le chauffe-plats, la marmite basculante, le gaufrier et le gril plat ;</li> <li>Capacité à se déplacer dans les installations et à rester debout pendant de longues périodes ;</li> <li>Bonne compétence en communication.</li> </ul> <h4>Ce que nous offrons:</h4> <ul> <li>Couverture maladie complémentaire (dentaire, vision, assurance vie, médicaments, etc.)</li> <li>Rabais au restaurant MARCUS et au spa</li> <li>Journées de reconnaissance (employé du mois, anniversaires, années de service, etc.)</li> <li>Repas offerts sur place (Café 1440)</li> <li>Régime de retraite avec contribution de l’employeur</li> <li>Congés payés incluant 2 jours fériés flottants par an</li> <li>Programme de formation et de développement</li> <li>Programme de voyage pour employés incluant des nuitées gratuites dans d'autres établissements Four Seasons (selon ancienneté et disponibilité)</li> <li>Et plus encore!</li> </ul> <h4>Horaire & heures</h4> <p>Il s’agit d’un rôle à temps plein.</p> <p>Doit être disponible pour travailler le jour, la nuit et la fin de semaine, au besoin.</p> <p>La liste des tâches ci-dessus n’est pas exhaustive et peut évoluer selon les besoins de l’hôtel et les situations opérationnelles.</p> <p>Notre organisation est un employeur engagé en matière d’équité et de diversité. Le masculin est utilisé uniquement pour alléger le texte.</p> <h4>Cook 2, Marcus Restaurant & Lounge</h4> <p>Four Seasons Hotel Montreal is seeking an individual who shares our passion for excellence and is committed to creating memorable experiences for both our employees and our guests. We are looking for someone with a strong work ethic, high integrity, attention to detail, cultural awareness, and a guest-centric mindset.</p> <h4>About Four Seasons Hôtel Montreal:</h4> <p>Located in the heart of Montreal’s Golden Square Mile, Four Seasons Hotel Montreal offers more than just a stay — we deliver a luxurious lifestyle experience. From world-class dining at Marcus Restaurant to relaxation at our Forbes Five-Star Guerlain Spa, and exclusive access to Holt Renfrew Ogilvy, we are a vibrant hub of elegance, hospitality, and culture.</p> <h4>About the role:</h4> <p>The Cook 2 is responsible for preparing food for breakfast, lunch, and dinner services, in accordance with production and quality standards. They also ensure a clean, safe, and hygienic work environment is maintained at all times.</p> <h4>What you will do:</h4> <ul> <li>Prepare food consistently according to guest orders, recipes, portioning, and presentation standards.</li> <li>Set up and maintain prep stations for breakfast, lunch, or dinner service.</li> <li>Operate and clean kitchen equipment properly (e.g. fryer, oven, slicer, grill).</li> <li>Follow food safety standards, including labeling, rotation, and proper storage.</li> <li>Estimate food needs, monitor quantities, and manage leftovers appropriately.</li> <li>Collaborate with team members and support kitchen operations as needed.</li> <li>Adhere to hotel policies and perform other duties as assigned.</li> </ul> <h4>What you bring:</h4> <ul> <li>Minimum of two (2) years of experience in the culinary or related field</li> <li>MAPAQ certification is required for all kitchen positions</li> <li>Culinary school or institute training, or equivalent experience</li> <li>Ability to operate, maintain, and clean kitchen equipment including fryer, rotisserie, stove, steamer, food processor, blender, slicer, oven, hot box, tilting kettle, waffle maker, and flat-top grill</li> <li>Ability to move around the facility and stand for extended periods</li> <li>Good communication skills</li> </ul> <h4>What we offer:</h4> <ul> <li>Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.)</li> <li>Discounts at MARCUS Restaurant and the Guerlain Spa</li> <li>Employee recognition programs (Employee of the Month, anniversary celebrations, etc.)</li> <li>Complimentary meals per shift at Café 1440</li> <li>Employer-contributed retirement plan</li> <li>Paid vacation plus two additional floating holidays per year</li> <li>Strong training and development programs</li> <li>Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability)</li> <li>And more!</li> </ul> <h4>Schedule & hours</h4> <p>This is a full-time position.</p> <p>Must be available to work days, nights, and weekends as required.</p> <p>The list of responsibilities above is not exhaustive and may evolve based on hotel needs and operational demands.</p> <p>Four Seasons is an equal opportunity employer committed to diversity and inclusion. The masculine form is used only for ease of reading.</p></p><p></p>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>The vibrant new centrepiece of the city's Golden Square Mile. Chic and sleekly modern, Four Seasons Hotel Montreal forms the vibrant new epicentre of the Golden Square Mile. Dine at our stellar restaurants and shop at the luxurious Holt Renfrew Ogilvy. In this world capital of style and culture, Four Seasons savoir faire helps shine a fresh light on the city.</p> <h4>Cuisinier(ère) 2, Restaurant Marcus & Lounge</h4> <p>Le Four Seasons Hôtel Montreal est à la recherche d'une personne qui partage l'excellence et cherche à créer une expérience mémorable pour nos employés et nos invités. Nous recherchons une personne qui a une solide éthique de travail, un haut niveau d'intégrité, un souci de qualité, une sensibilité culturelle et un sens du service client.</p> <h4>À propos de Four Seasons Hôtel Montréal</h4> <p>Situé au cœur du Golden Square Mile de Montréal, le Four Seasons Hôtel Montréal offre bien plus qu’un simple séjour — nous proposons une véritable expérience de vie luxueuse. De la gastronomie de renommée mondiale au restaurant Marcus à la détente au spa Guerlain, classé cinq étoiles par Forbes, en passant par l’accès exclusif à Holt Renfrew Ogilvy, nous sommes un carrefour vibrant d’élégance, d’hospitalité et de culture.</p> <h4>À propos du rôle :</h4> <p>Le(la) cuisinier(ère) 2 est responsable de la préparation des aliments pour les services de déjeuner, dîner et souper, en respectant les normes de production et de qualité établies. Il veille également à maintenir un environnement de travail propre, sécuritaire et conforme aux règles d’hygiène.</p> <h4>Ce que vous ferez :</h4> <ul> <li>Préparer les aliments selon les recettes, les portions et les standards de présentation établis.</li> <li>Effectuer la mise en place et organiser sa station pour chaque service (déjeuner, dîner, souper).</li> <li>Utiliser et entretenir correctement l’équipement de cuisine (fours, friteuses, trancheuses, etc.).</li> <li>Respecter les règles de rotation des aliments, de conservation et de sécurité alimentaire.</li> <li>Estimer les besoins, vérifier les quantités et gérer les restes de façon appropriée.</li> <li>Travailler en collaboration avec l’équipe et soutenir les opérations selon les besoins.</li> <li>Se conformer aux politiques de l’hôtel et effectuer toute autre tâche assignée.</li> </ul> <h4>Ce que vous apportez :</h4> <ul> <li>Minimum de deux (2) années d’expérience dans le domaine culinaire ou connexe ;</li> <li>La certification MAPAQ est requise pour tout poste en cuisine ;</li> <li>Formation en école de cuisine ou institut culinaire, ou expérience équivalente ;</li> <li>Capacité de faire fonctionner, d’entretenir et de nettoyer correctement la friteuse, la rôtissoire, la cuisinière, le cuiseur à vapeur, le robot culinaire, le mélangeur, la trancheuse, le four, le chauffe-plats, la marmite basculante, le gaufrier et le gril plat ;</li> <li>Capacité à se déplacer dans les installations et à rester debout pendant de longues périodes ;</li> <li>Bonne compétence en communication.</li> </ul> <h4>Ce que nous offrons :</h4> <ul> <li>Couverture maladie complémentaire (dentaire, vision, assurance vie, médicaments, etc.)</li> <li>Rabais au restaurant MARCUS et au spa</li> <li>Journées de reconnaissance (employé du mois, anniversaires, années de service, etc.)</li> <li>Repas offerts sur place (Café 1440)</li> <li>Régime de retraite avec contribution de l’employeur</li> <li>Congés payés incluant 2 jours fériés flottants par an</li> <li>Programme de formation et de développement</li> <li>Programme de voyage pour employés incluant des nuitées gratuites dans d'autres établissements Four Seasons (selon ancienneté et disponibilité)</li> <li>Et plus encore!</li> </ul> <h4>Horaire & heures</h4> <p>Il s’agit d’un rôle à temps plein. Doit être disponible pour travailler le jour, la nuit et la fin de semaine, au besoin.</p> <p>La liste des tâches cidessus n’est pas exhaustive et peut évoluer selon les besoins de l’hôtel et les situations opérationnelles.</p> <p>Notre organisation est un employeur engagé en matière d’équité et de diversité. Le masculin est utilisé uniquement pour alléger le texte.</p> <hr> <h4>Cook 2, Marcus Restaurant & Lounge</h4> <p>Four Seasons Hotel Montreal is seeking an individual who shares our passion for excellence and is committed to creating memorable experiences for both our employees and our guests. We are looking for someone with a strong work ethic, high integrity, attention to detail, cultural awareness, and a guest-centric mindset.</p> <h4>About Four Seasons Hôtel Montreal:</h4> <p>Located in the heart of Montreal’s Golden Square Mile, Four Seasons Hotel Montreal offers more than just a stay — we deliver a luxurious lifestyle experience. From world-class dining at Marcus Restaurant to relaxation at our Forbes Five-Star Guerlain Spa, and exclusive access to Holt Renfrew Ogilvy, we are a vibrant hub of elegance, hospitality, and culture.</p> <h4>About the role:</h4> <p>The Cook 2 is responsible for preparing food for breakfast, lunch, and dinner services, in accordance with production and quality standards. They also ensure a clean, safe, and hygienic work environment is maintained at all times.</p> <h4>What you will do:</h4> <ul> <li>Prepare food consistently according to guest orders, recipes, portioning, and presentation standards.</li> <li>Set up and maintain prep stations for breakfast, lunch, or dinner service.</li> <li>Operate and clean kitchen equipment properly (e.g. fryer, oven, slicer, grill).</li> <li>Follow food safety standards, including labeling, rotation, and proper storage.</li> <li>Estimate food needs, monitor quantities, and manage leftovers appropriately.</li> <li>Collaborate with team members and support kitchen operations as needed.</li> <li>Adhere to hotel policies and perform other duties as assigned.</li> </ul> <h4>What you bring:</h4> <ul> <li>Minimum of two (2) years of experience in the culinary or related field</li> <li>MAPAQ certification is required for all kitchen positions</li> <li>Culinary school or institute training, or equivalent experience</li> <li>Ability to operate, maintain, and clean kitchen equipment including fryer, rotisserie, stove, steamer, food processor, blender, slicer, oven, hot box, tilting kettle, waffle maker, and flat-top grill</li> <li>Ability to move around the facility and stand for extended periods</li> <li>Good communication skills</li> </ul> <h4>What we offer:</h4> <ul> <li>Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.)</li> <li>Discounts at MARCUS Restaurant and the Guerlain Spa.</li> <li>Employee recognition programs (Employee of the Month, anniversary celebrations, etc.).</li> <li>Complimentary meals per shift at Café 1440.</li> <li>Employer-contributed retirement plan.</li> <li>Paid vacation plus two additional floating holidays per year.</li> <li>Strong training and development programs.</li> <li>Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability).</li> <li>And more!</li> </ul> <h4>Schedule & hours</h4> <p>This is a full-time position. Must be available to work days, nights, and weekends as required.</p> <p>The list of responsibilities above is not exhaustive and may evolve based on hotel needs and operational demands.</p> <p>Four Seasons is an equal opportunity employer committed to diversity and inclusion. The masculine form is used only for ease of reading.</p></p><p></p>

<p><h4>Position summary</h4> <p>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</p> <p>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. 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 or for an entire work shift. 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><strong>Education:</strong> High school diploma or G.E.D. equivalent.</li> <li><strong>Related work experience:</strong> At least 1 year of related work experience.</li> <li><strong>Supervisory experience:</strong> No supervisory experience.</li> <li><strong>License or certification:</strong> 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>

<p><h4>Position summary</h4> <p>Communicate service needs to chefs and stewards throughout functions. Total charges for group functions, and prepare and present checks to group contacts for payment. Ensure banquet rooms, restaurants, and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day.</p> <p>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <p><strong>Education:</strong> High school diploma or G.E.D. equivalent.</p> <p><strong>Related work experience:</strong> At least 2 years of related work experience.</p> <p><strong>Supervisory experience:</strong> At least 1 year of supervisory experience.</p> <p><strong>License or certification:</strong> None.</p> <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>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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.</p> <p>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW</p><p></p>

<strong>Company Description<br><br></strong><strong>Portaluna, a Morgans Originals Hotel<br><br></strong>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.<br><br>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.<br><br><strong>Job Description<br><br></strong><strong>The Opportunity<br><br></strong>We're looking for a passionate, creative &amp; experienced <strong>Executive Chef</strong> to bring our culinary experiences to life at Portaluna.<br><br>This isn't just about creating great food. It's about bringing fresh ideas to the table, crafting memorable dining experiences &amp; building a team that shares your passion for creativity, quality and exceptional hospitality.<br><br>You'll bring a strong culinary foundation, a natural flair for innovation and the confidence to challenge the ordinary. From developing distinctive menus to inspiring your team and driving kitchen performance, you'll play a key role in shaping the culinary identity of Portaluna.<br><br><strong>What You'll Do<br><br></strong><ul><li>Lead the day-to-day culinary operations across our restaurants, bars, in-room dining &amp; events, ensuring exceptional food quality, consistency and presentation. </li><li>Bring the Morgans Originals personality to life through creative menus, distinctive flavours &amp; memorable dining experiences. </li><li>Inspire, coach &amp; develop a high-performing culinary team, creating a positive, inclusive and collaborative kitchen culture. </li><li>Partner with the Food &amp; Beverage and leadership teams to deliver distinctive dining experiences that reflect the hotel's identity. </li><li>Drive culinary performance through effective budgeting, forecasting, food cost control and waste management. </li><li>Develop innovative menus that celebrate quality ingredients, reflect evolving food trends &amp; keep our dining experiences fresh and exciting. </li><li>Oversee food purchasing, supplier relationships, inventory management and product quality. </li><li>Ensure the highest standards of food safety, hygiene, cleanliness &amp; compliance with local regulations. </li><li>Lead recruitment, training, scheduling and performance management across the culinary department. </li><li>Collaborate with Food &amp; Beverage, Sales and Marketing teams on events, activations and unique culinary experiences. </li><li>Champion innovation, encouraging fresh ideas, sustainable practices and continuous improvement across all kitchen operations. <br><br></li></ul><strong>Why Join Us?<br><br></strong>At Portaluna, we believe hospitality should be anything but ordinary.<br><br>As Egypt's first Morgans Originals hotel, Portaluna offers the opportunity to be part of something distinctive, where creativity, individuality &amp; genuine connections shape every experience.<br><br>As part of Ennismore, you'll join a global collective of entrepreneurial and founder-built hospitality brands, with opportunities to learn, grow &amp; make your mark.<br><br><strong>Ready to be part of the Portaluna story?<br><br></strong>Bring your passion for food, your creativity &amp; your leadership to a team that's all about creating memorable dining experiences.<br><br><strong>Be part of something original. Apply now.<br><br></strong><strong>Qualifications<br><br></strong><strong>What We're Looking For<br><br></strong><ul><li>Previous experience as an Executive Chef or in a senior culinary leadership role within a luxury or lifestyle hotel environment. </li><li>Strong culinary expertise across multiple dining concepts, with a passion for creativity, innovation and exceptional food quality. </li><li>A proven ability to lead, motivate and develop diverse culinary teams. </li><li>Commercial awareness with experience managing food costs, budgets, purchasing, inventory and kitchen performance. </li><li>A creative mindset and genuine interest in food, culinary trends and distinctive dining experiences. </li><li>Strong operational knowledge of kitchen management, food safety, hygiene and quality standards. </li><li>Excellent communication, interpersonal and problem-solving skills. </li><li>Confidence working in a dynamic environment, with a hands-on and solutions-focused approach. </li><li>Strong command of English; additional languages are an advantage. </li><li>Experience within lifestyle hospitality or a distinctive independent hotel or restaurant brand would be an advantage. <br><br></li></ul>Additional Information<br><br><strong>What’s In It For You...<br><br></strong><ul><li>Lots of opportunity to progress and switch it up as part of a global family of brands. </li><li>Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul>

<strong>Company Description<br><br></strong><strong>Portaluna, a Morgans Originals Hotel<br><br></strong>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.<br><br>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.<br><br><strong>Job Description<br><br></strong><strong>The Opportunity<br><br></strong>We're looking for a passionate, creative &amp; experienced <strong>Executive Chef</strong> to bring our culinary experiences to life at Portaluna.<br><br>This isn't just about creating great food. It's about bringing fresh ideas to the table, crafting memorable dining experiences &amp; building a team that shares your passion for creativity, quality and exceptional hospitality.<br><br>You'll bring a strong culinary foundation, a natural flair for innovation and the confidence to challenge the ordinary. From developing distinctive menus to inspiring your team and driving kitchen performance, you'll play a key role in shaping the culinary identity of Portaluna.<br><br><strong>What You'll Do<br><br></strong><ul><li>Lead the day-to-day culinary operations across our restaurants, bars, in-room dining &amp; events, ensuring exceptional food quality, consistency and presentation.</li><li>Bring the Morgans Originals personality to life through creative menus, distinctive flavours &amp; memorable dining experiences.</li><li>Inspire, coach &amp; develop a high-performing culinary team, creating a positive, inclusive and collaborative kitchen culture.</li><li>Partner with the Food &amp; Beverage and leadership teams to deliver distinctive dining experiences that reflect the hotel's identity.</li><li>Drive culinary performance through effective budgeting, forecasting, food cost control and waste management.</li><li>Develop innovative menus that celebrate quality ingredients, reflect evolving food trends &amp; keep our dining experiences fresh and exciting.</li><li>Oversee food purchasing, supplier relationships, inventory management and product quality.</li><li>Ensure the highest standards of food safety, hygiene, cleanliness &amp; compliance with local regulations.</li><li>Lead recruitment, training, scheduling and performance management across the culinary department.</li><li>Collaborate with Food &amp; Beverage, Sales and Marketing teams on events, activations and unique culinary experiences.</li><li>Champion innovation, encouraging fresh ideas, sustainable practices and continuous improvement across all kitchen operations.<br><br></li></ul><strong>Why Join Us?<br><br></strong>At Portaluna, we believe hospitality should be anything but ordinary.<br><br>As Egypt's first Morgans Originals hotel, Portaluna offers the opportunity to be part of something distinctive, where creativity, individuality &amp; genuine connections shape every experience.<br><br>As part of Ennismore, you'll join a global collective of entrepreneurial and founder-built hospitality brands, with opportunities to learn, grow &amp; make your mark.<br><br><strong>Ready to be part of the Portaluna story?<br><br></strong>Bring your passion for food, your creativity &amp; your leadership to a team that's all about creating memorable dining experiences.<br><br><strong>Be part of something original. Apply now.<br><br></strong><strong>Qualifications<br><br></strong><strong>What We're Looking For<br><br></strong><ul><li>Previous experience as an Executive Chef or in a senior culinary leadership role within a luxury or lifestyle hotel environment.</li><li>Strong culinary expertise across multiple dining concepts, with a passion for creativity, innovation and exceptional food quality.</li><li>A proven ability to lead, motivate and develop diverse culinary teams.</li><li>Commercial awareness with experience managing food costs, budgets, purchasing, inventory and kitchen performance.</li><li>A creative mindset and genuine interest in food, culinary trends and distinctive dining experiences.</li><li>Strong operational knowledge of kitchen management, food safety, hygiene and quality standards.</li><li>Excellent communication, interpersonal and problem-solving skills.</li><li>Confidence working in a dynamic environment, with a hands-on and solutions-focused approach.</li><li>Strong command of English; additional languages are an advantage.</li><li>Experience within lifestyle hospitality or a distinctive independent hotel or restaurant brand would be an advantage.<br><br></li></ul><strong>Additional Information<br><br></strong><strong>What’s in it for you...<br><br></strong><ul><li>Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul>

<p><h4>Company description</h4> <p>Why work for Accor?</p> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines.</p> <p>Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear.</p> <p>Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards.</p> <p>Ensure that all food items included in the daily menu, buffet, banquet, and à la carte requirements are prepared and ready for service on time.</p> <p>Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene.</p> <p>Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards.</p> <p>Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas.</p> <p>Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products.</p> <p>Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs.</p> <p>Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions.</p> <p>Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section.</p> <p>Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Chef and Sous Chef.</p> <p>Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours.</p> <p>Ensure that food is prepared according to the daily buffet program, banquet requirements, à la carte orders, and production plan for the Garde Manger section.</p> <p>Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation.</p> <p>Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel’s standards.</p> <p>Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service.</p> <p>Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards.</p> <p>Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen.</p> <p>Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System.</p> <p>Ensure that all food products are handled according to FIFO principles and that expired, spoiled, or unsuitable products are not used.</p> <p>Monitor the quality, freshness, temperature, and appearance of all ingredients and prepared food items throughout the working period.</p> <p>Ensure proper handling and storage of cold food products and maintain the required temperature throughout preparation, storage, and service.</p> <p>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of kitchen equipment, water, and energy.</p> <p>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste, environmental pollution, and harmful effects on the environment.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or vacation diploma.</li> <li>Experience: At least 8 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li> </ul> <h4>Additional information</h4> <p>Your team and working environment:</p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <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>

<p><p>Exceptional hospitality starts with you.<br> Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As a pastry chef, you’re not just managing the hotel’s daily pastry production – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</p> <p>Here's what you'll do during a typical day:</p> <ul> <li><strong>Lead day-to-day pastry operations:</strong> Oversee the preparation, execution, and presentation of pastries and desserts while ensuring quality and efficiency.</li> <li><strong>Produce high-quality pastries:</strong> Prepare breads, rolls, breakfast pastries, and desserts following standard recipes for restaurants and banquets.</li> <li><strong>Enhance menu offerings:</strong> Create and implement new pastry recipes and seasonal menus to elevate the dining experience.</li> <li><strong>Ensure quality and presentation:</strong> Decorate pastries and cakes with creativity and precision, maintaining high presentation standards.</li> <li><strong>Manage product inventory:</strong> Maintain an adequate supply of prepared products and ensure proper storage for freshness and quality.</li> <li><strong>Inspire and develop the team:</strong> Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment.</li> <li><strong>Uphold regulatory standards:</strong> Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.</li> </ul> <p><strong>What it takes to make the stay</strong><br> At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: a passion for spreading the light and warmth of hospitality. Acting with integrity and always doing the right thing. Inspiring others through leadership. A belief that teamwork drives the best outcomes. A sense of ownership and accountability. And a focus on the now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.</p> <p><strong>Join an award-winning workplace culture</strong><br> At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the team members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.</p> <p>Our award-winning culture has earned us repeated recognition on the world’s best workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.</p> <p>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>Chef De Partie<br>Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.<br>What is in it for you:<br>In 3-4 bullet points, showcase the benefits and perks of working at the property<br>Employee benefit card offering discounted rates in Accor worldwide<br>Learning programs through our Academies<br>Opportunity to develop your talent and grow within your property and across the world!<br>Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21<br>What you will be doing:<br>Actively share ideas, opinions and suggestions to improve the environment and menus<br>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards<br>Communicate effectively with the rest of the team and thrive for guest feedback</p><br><br>Qualifications<br><br><p>Your experience and skills include:</p><br><p>Ability to work well under pressure in a fast paced environment</p><br><p>Ability to work cohesively and collectively as part of a team</p><br><p>Proven experience as a Chef de Partie or similar culinary role</p><br><p>Strong knowledge of cold food preparation and garde manger techniques</p><br><p>Excellent knife skills and food presentation abilities</p><br><p>Preferred qualifications:</p><br><p>Nile cruise or river cruise ship experience</p><br><p>Culinary diploma or professional certification in hospitality</p><br><p>Experience working in international or multi-cultural kitchen environments</p><br><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>