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Company Description The Cascades Golf Resort, SPA & Thalasso is a luxury destination situated at the highest point of the Somabay Peninsula, offering sweeping views of the Red Sea, desert mountains, and landscaped golf fairways. The resort features an acclaimed 18-hole, par 72 golf course designed by Gary Player, attracting golf enthusiasts from around the world. It is also home to The Cascades Spa & Thalasso, one of the largest and best-equipped thalasso therapy spas globally, with 65 treatment rooms over 7,500 m². Guests experience a blend of premium hospitality, wellness, and leisure in a distinctive resort environment, creating a dynamic setting for hospitality professionals. Team members join an international, service-focused environment centered on guest satisfaction and excellence.<br>Role Description The Host/Hostess role is a full-time, on-site position based at The Cascades Golf Resort, SPA & Thalasso in Hurghada. The Host/Hostess welcomes guests upon arrival, manages seating in the restaurant or lounge areas, and ensures a smooth flow of guests throughout the dining experience. Responsibilities include handling reservations, confirming bookings, maintaining accurate guest lists, and coordinating with the service team to optimize table turnover and guest satisfaction. The role also involves answering phone inquiries, providing information about the resort’s dining offerings, and responding to guest requests in a professional and courteous manner. The Host/Hostess supports the overall guest experience by maintaining a clean and organized reception and waiting area and by communicating clearly with kitchen, bar, and service staff.<br>Qualifications<br> Strong interpersonal skills and customer service abilities to welcome guests, manage seating, and resolve concerns professionally. Experience with reservations management, including booking, confirming, and updating guest information accurately. Clear verbal and written communication skills to interact effectively with guests and team members. Professional phone etiquette for handling inquiries, reservations, and guest requests over the phone. Previous experience in hospitality, restaurant, or front-of-house roles is preferred. Ability to work flexible hours, including evenings, weekends, and holidays, as required by resort operations. Fluency in English; additional languages are an advantage. Well-groomed, professional appearance and adherence to resort standards. Ability to stand for extended periods and move quickly in a busy environment.

Location: (EL Gouna)<br>Job Summary The Asian Sous Chef is responsible for supporting the Executive Chef in managing and supervising the Asian kitchen operations, ensuring the preparation and presentation of high-quality Asian cuisine while maintaining food safety, hygiene, cost control, and operational standards. The role requires strong knowledge and hands-on experience in a variety of Asian cuisines, with the ability to lead the kitchen team, maintain consistency, and deliver an exceptional dining experience.<br>Key Responsibilities Manage and supervise the daily operations of the Asian kitchen section. Prepare and oversee the preparation of authentic Asian dishes while maintaining high standards of quality, taste, and presentation. Ensure consistency in recipes, portion sizes, presentation, and overall food quality. Support the Executive Chef / Executive Sous Chef in menu planning and development. Contribute creative ideas for new dishes, seasonal menus, promotions, and special events. Ensure proper food preparation, storage, handling, and sanitation procedures are followed. Monitor food costs, portion control, wastage, and kitchen expenses. Assist with inventory management, stock control, and ordering of kitchen supplies and ingredients. Ensure the quality and freshness of all ingredients received and used. Supervise, train, coach, and develop chefs and kitchen team members. Prepare staff schedules and organize daily kitchen duties according to operational requirements. Maintain high standards of cleanliness, hygiene, food safety, and HACCP requirements. Ensure all kitchen equipment is properly used, cleaned, and maintained. Coordinate effectively with other kitchen sections, F&B outlets, Purchasing, and Stewarding teams. Support smooth operations during high-volume periods, special events, and functions. Handle operational challenges efficiently and ensure timely food preparation and service. Ensure compliance with hotel policies, procedures, brand standards, and health & safety regulations. Support the Executive Chef in achieving guest satisfaction, operational efficiency, and departmental financial targets.<br>Qualifications & Experience Culinary degree, diploma, or relevant professional culinary certification is preferred. Minimum 5–7 years of professional kitchen experience, preferably within hotels, resorts, or high-end restaurants. Minimum 2–3 years of experience in Asian cuisine in a supervisory role such as Junior Sous Chef or Sous Chef. Strong knowledge of Asian cooking techniques, ingredients, sauces, preparation methods, and presentation. Experience in cuisines such as Chinese, Thai, Japanese, Korean, or Southeast Asian cuisine is highly preferred. Previous experience in a 4- or 5-star hotel/resort environment is an advantage. Good knowledge of HACCP, food safety, hygiene, and kitchen operational standards. Good understanding of food costing, inventory management, portion control, and waste management.<br>Skills & Competencies Strong culinary and Asian cuisine expertise. Leadership and team management skills. Creativity and attention to detail. Strong organizational and time-management skills. Ability to work effectively under pressure. Good communication and interpersonal skills. Cost-conscious and quality-focused mindset. Ability to train and develop kitchen team members. Strong commitment to guest satisfaction and food quality.

Key Responsibilities Culinary Leadership & Menu Development Design and continuously refine menus for all à la carte outlets, banqueting, room service, and special events, reflecting the boutique hotel's identity and guest profile Ensure consistency in taste, presentation, and portioning across all outlets Oversee daily operations of all kitchens, ensuring smooth service during peak hours across multiple outlets Implement and maintain HACCP, food safety, and hygiene standards in line with local regulations Manage kitchen equipment maintenance and coordinate with Engineering on repairs/upgrades Manage food cost budgets, monitor food cost percentage, and implement corrective actions Oversee inventory control, portion control, and waste reduction initiatives Prepare and control the kitchen department's operating budget Monitor guest feedback related to food quality and outlet experience; drive continuous improvement Collaborate with F&B Director and outlet managers to align culinary offerings with service standards Work closely with Purchasing, F&B Service, and Events teams to ensure seamless execution of banquets and special functions Requirements Education & Experience Culinary degree/diploma from a recognized culinary institute Minimum 15 years of progressive culinary experience, including at least 5–7 years as Executive Chef or Executive Sous Chef Experience in boutique hotels or multi-outlet à la carte restaurant environments strongly preferred Skills & Competencies Strong culinary creativity balanced with cost-conscious execution Proven experience managing multiple outlet concepts simultaneously Solid understanding of food cost control, budgeting, and P&L management Strong leadership and team-building skills Knowledge of international cuisine with ability to adapt to local/regional guest preferences HACCP certification and strong food safety knowledge

JOB OPPORTUNITY<br>We are a Main Market LSE listed company which provides a complete range of drilling and mining services. We are an organisation committed to embracing and developing a diverse workforce so that they develop to realise their full potential, and provide you with the ability to make an impact with the next generation of mineral exploration drilling company. With our footprint continuing to expand we are looking for a dedicated and professional Group Mining Engineer.<br> Position: Mining Engineer Location: Marsa Allam Egypt (20 days on site and 10 days off rotation)<br>The Mining Engineer tracks daily site performance, oversees complete drill-and-blast operations, and conducts key technical analyses like haul profiling and ramp planning. The role ensures commercial precision by managing volume reconciliations, SMU metrics, and distance variations to support client invoicing. Ultimately, it serves as the critical operational bridge aligning field crews, internal leadership, and client representatives<br>Job Requirements and Duties<br>Gathering operation data for the day before from all departments (dispatch, mining, survey, drilling, and blasting) and evaluating a report to be sent to Capital (internal) and SGM (Client) side by the early morning A daily breakdown sheet is generated from the dispatch date and sent to the Capital maintenance teamin the early morning to track availability and utilization Daily broken, blasted stock is calculated and to be reported to the Capital operation team, management,and to the SGM (Client). Manage visitor arrangements, meeting rooms and workspace availability Daily haul analysis is done by generating haul profiles for all the loading fleets we have to the dump areas, and it’s sent to the Capital operation team, management, and to SGM (Client) Daily performance review for all operations, including mining and drilling, is generated in one sheet to track our gains and losses for the previous day, and it’s sent to the Capital team and management Weekly SMU sheet, including the material moved by the bench, drilled meters, and machine hours,is to be reported to the commercial manager and the capital operations team Weekly volume reconciliation is to be sent to surveyors by the bench to calculate the actual truck factor The monthly report is done after gathering data from all departments and adding the mining data for the month before submitting it to the management Monthly haul profile is to be sent to the commercial manager, including all haul distances for the month, including the variance to claim invoice upon it Monthly SMU sheet to be sent to the commercial manager, including the material moved by the bench, drilled meters, and machine hours Monthly volume reconciliation is done upon the actual surveyed volume and amending the production figures according to it Send a record of authorized daywork carried out on the previous day, including any use of the principal’s mining equipment, to be submitted to the client and finance team if required Blast designs are to be done on a regular basis and are to be sent to the client for approval in case of (Trim shots – Edge shots – Presplits) Communicating approved blast designs with the survey team, mining team, drilling team, and blastingcrew to let all parties get their tasks done in order to achieve the design and get it drilled and blasted. Daily pit inspection is done to check the drill patterns needed to be blasted and that it has no issues Discuss any issues regarding drill and blast with the blast crew, D&B superintendent, mining team, and GM to find a better solution to increase our productivity Review and approve the blasting tie-ups and explosives quantities before blasting Set a weekly clean-up plan for all drilling areas and constructed drill temp ramps to be done and attached to the weekly plan meeting Weekly blast review to be done for the previous week, highlighting the blast quality, any major issues, and how we can eliminate them Communicate with the client in case we need to add more rigs to the weekly fleet or use them to drill in the client area Weekly blasting strings are to be sent to the Blast crew, survey team, and to the client with the agreed blasting sequence to plan accordingly for tie-ups or pattern clean-ups and mark-ups Attend the daily and weekly meetings Regular check for the quality during charging the shots Attend Blast master review meetings for each bench and discuss with the Blast crew department before submitting to the client Carry out any tasks requested by the direct manager.<br>Education Required<br>Bachelor of Engineering<br>Experience and skills Required<br>Minimum 2 to 5 years of experience in same field Proficient in Microsoft Office (Word, Excel, Power Point, Outlook) comfortable learning new systems and tools Calm, adaptable and solutions-focused, with good judgement under pressure and tight timelines A proactive, can-do attitude and strong attention to detail<br>Please note that this job work conditions require 20 days on site and 10 days off rotation<br>Check out www.capdrill.comIf you think you have what it takes, please apply directly to job advertisement or send your resume to HR. Sukari@capdrill.com<br>Capital Limited is an equal opportunity employer, and we encourage everyone to apply. The Company reserves the right:1. To contact only the best qualified candidates to participate in the selection exercise.2. Not to make any appointment following this advertisement.

Company Description Koru Asian Fusion Kitchen is a contemporary dining concept that blends diverse Asian culinary traditions with modern techniques to create distinctive flavor experiences. Located in El Gouna, the restaurant focuses on high-quality ingredients, attentive service, and a welcoming atmosphere for both residents and visitors. Koru emphasizes creativity in its menu, attention to detail in presentation, and consistency in guest experience. The team values collaboration, professionalism, and a passion for food and beverage innovation, including a refined specialty coffee offering. Role Description The Specialty Coffee Expert is a full-time, on-site role based at Koru Asian Fusion Kitchen in El Gouna. The person in this role prepares and serves a range of specialty coffee beverages, from espresso-based drinks to alternative brewing methods, ensuring consistent quality, taste, and presentation. Daily tasks include calibrating coffee equipment, dialing in espresso, maintaining grinders and machines, managing coffee bean inventory, and upholding hygiene and safety standards at the coffee station. The Specialty Coffee Expert engages with guests to explain flavor profiles, origins, and brewing methods, while providing friendly, efficient service during peak hours. This role collaborates closely with the bar and kitchen teams to develop coffee pairings, seasonal signature drinks, and to support overall beverage operations. Qualifications Strong knowledge of specialty coffee, including espresso extraction, milk texturing, and manual brewing methods (e.g., pour-over, French press, Aero Press). Experience operating and maintaining professional coffee equipment, such as espresso machines, grinders, and brewing tools, with attention to calibration and cleanliness. Background in café, restaurant, or barista roles, with proven ability to work in a fast-paced, customer-facing environment. Excellent customer service, communication, and interpersonal skills, with the ability to educate guests on coffee origin, roasting, and flavor profiles. Strong organizational skills, reliability, and the ability to manage inventory, rotate stock, and follow food safety and hygiene procedures. Ability to work flexible hours, including weekends and holidays, and to stand for extended periods during service. Collaborative mindset and willingness to coordinate with kitchen and bar staff on menu development and service flow. Previous experience in specialty coffee or barista certification is highly desirable; additional language skills are a plus.