وظائف مصمم مطابخ في مصر

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

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

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

We Are Hiring: Maintenance Manager EMAJ for Trading & Engineering A Leading Company in Commercial Kitchen Equipment Solutions<br>Location: El Nozha – Heliopolis2 Days off (Friday & Saturday)<br>Key Responsibilities:· Develop and oversee preventive and corrective maintenance plans, ensuring timely execution and rapid response to equipment breakdowns.· Manage annual maintenance contracts, warranty, and non-warranty services in line with agreed service levels.· Control the maintenance budget, optimize operating costs, and monitor spare parts consumption and availability.· Develop and improve maintenance SOPs and operational processes to enhance efficiency, reliability, and customer service.· Monitor maintenance KPIs, recurring failures, and team performance, and implement corrective and improvement actions.<br>Job Requirements:· Bachelor’s degree in Engineering, preferably Mechanical or a relevant discipline.· 10–15 years of experience, including 5–7 years in managerial roles.· Strong technical knowledge of commercial kitchen, hot equipment, and refrigeration systems.· Proven experience in preventive & corrective maintenance, contracting, and team management.· Good knowledge of CRM systems and Microsoft Office, with a good command of English.<br>Please send your CV to the following email and mention the job title in the subject line: Maintenance Manager od@emajegypt.com

<p>JOB FUNCTIONS Lead and oversee the culinary operations of all restaurants aboard the First Nile Boat , with direct responsibility as Chef de Cuisine of the Greek Restaurant and operational oversight of the remaining dining outlets. Manage, train, evaluate, motivate, coach, and develop all Sous Chefs and kitchen teams to ensure Four Seasons standards, culinary excellence, and guest satisfaction are consistently achieved. (20%) Direct menu execution, recipe development, and food quality standards across all outlets. Ensure all dishes are prepared and presented according to established recipes, specifications, and presentation guidelines while maintaining consistency, authenticity, and innovation. Control labor costs and operating expenses through effective workforce planning, scheduling, budgeting, purchasing, and inventory management across all culinary outlets, ensuring financial targets are met without compromising quality. Ensure full compliance with food safety, sanitation, and hygiene standards throughout all kitchens and food preparation areas, in accordance with Four Seasons policies and local regulatory requirements. Maintain the highest levels of cleanliness, organization, and operational readiness. Oversee quality assurance and food cost control systems across all restaurants. Monitor food purchasing, receiving, storage, production, and portion control to ensure consistency, minimize waste, and maintain established culinary standards. Coordinate and communicate effectively with restaurant managers, culinary leaders, and operational departments to ensure seamless service delivery, efficient operations, and alignment with guest experience objectives. Attend and contribute to operational and management meetings as required. Ensure compliance with Four Seasons policies, Category One and Category Two Work Rules, and Standards of Conduct , fostering a culture of accountability, professionalism, and continuous improvement throughout the culinary team. Promote a collaborative and positive work environment , building strong relationships with colleagues, supervisors, and cross-functional departments while supporting the development and succession planning of culinary talent across all outlets.</p><p><strong>Desired Candidate Profile</strong></p><p>Requires a working knowledge of division operations. Working knowledge is generally learned on-the-job. Requires ability to operate computer equipment and other Kitchen systems. Requires reading, writing and oral proficiency in the English language. More than 1 year experience.</p>

<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 service and provide creative solutions.<br><br>As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<br><br>• Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees<br>• Conduct regularly presentations of new novelties, etc. to stay in line with operational trends<br>• Evaluate the performance of the assigned team and initiate promotions<br>• Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours<br>• Frequently tour through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards<br>• Frequently tour of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact<br>• Drive together with the Director of Food &amp; Beverage / Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar and develop food promotions if the situation requires<br>• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Certification / diploma </div> </div>

<p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma.</p><p>Experience: At least 5 years of practical experience.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

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

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

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Movenpick Cairo Media City, Egypt</p><br><br>Job Description<br><br><p>We are seeking an experienced and detail-oriented Chef de Cuisine - Buffet to lead our culinary operations in Giza, Egypt. In this role, you will oversee the preparation, presentation, and service of high-quality buffet cuisine while managing kitchen staff and maintaining the highest standards of food safety and excellence. You will be responsible for creating memorable dining experiences through innovative menu development and impeccable execution.</p><br><ul><li>Oversee the preparation and presentation of buffet dishes, ensuring consistency, quality, and visual appeal across all service periods</li><li>Manage and supervise kitchen staff, including scheduling, training, and performance evaluation to maintain operational efficiency</li><li>Develop and plan diverse buffet menus that meet organizational standards and accommodate various dietary requirements and preferences</li><li>Implement and maintain strict food safety and hygiene protocols in compliance with local and international standards</li><li>Monitor food costs, manage inventory, and implement cost-control measures without compromising quality</li><li>Coordinate with service staff and management to ensure seamless buffet operations and guest satisfaction</li><li>Maintain a clean, organized, and efficient kitchen environment, adhering to all health and safety regulations</li><li>Train and mentor kitchen team members on culinary techniques, food handling, and professional standards</li><li>Collaborate with management to identify opportunities for menu innovation and operational improvements</li><li>Ensure proper storage, handling, and rotation of ingredients and prepared foods</li></ul><br>Qualifications<br><br><ul><li>Minimum 5 years of professional culinary experience, with at least 3 years in buffet or high-volume food service operations</li><li>Proven expertise in buffet cuisine preparation, plating, and presentation techniques</li><li>Strong kitchen management and staff leadership experience</li><li>Comprehensive knowledge of food safety, sanitation, and hygiene standards</li><li>Proficiency in menu planning, recipe development, and culinary innovation</li><li>Excellent organizational and time management skills with the ability to work efficiently under pressure</li><li>Demonstrated cost control and inventory management capabilities</li><li>Strong communication and interpersonal skills for effective team collaboration</li><li>Ability to work flexible hours, including evenings and weekends as required</li><li>Knowledge of international cuisines and dietary requirements (preferred)</li><li>Experience in hotel or hospitality settings (preferred)</li><li>Certification in food safety and hygiene (preferred)</li></ul><br>Additional Information<br><br><p>Movenpick Cairo Media City</p><br> </div>

<p>Main Duties.</p><p>-Records the total Food &amp; Beverage purchases by : checking the extension and additions of invoices Recording and classifying Food &amp; Beverage purchases in the purchase journal in terms of the different kinds of Food &amp; Beverage or by their terms of payments.</p><p>-Determines and reports the actual costs of Food &amp; Beverage sold, daily and monthly, in the Food &amp; Beverage report which incorporates the following : pricing and extension of Food &amp; Beverage issues Costing of Food &amp; Beverage consumed by the employees and other credits. Categorizing of Food &amp; Beverage issues to each independent kitchen and bar. costing of inter-kitchen transfers costing of Food &amp; Beverage consumed for special functions</p><p>-Performs the reconciliation of meat tags.</p><p>-Prepares the employee s and supervisors cafeteria cost records.</p><p>-Accomplishes the monthly Food &amp; Beverage inventory by : counting the Food &amp; Beverage in the storeroom pricing these Food &amp; Beverage items and determining total value reconciling the recorded value of inventory and the value arrived at from the physical count</p><p>-Prepares the monthly summary of meat consumption</p><p>-Performs other duties as may be assigned</p><p><strong>Desired Candidate Profile</strong></p><p>Previous hotel accounting experience (Minimum 3 years preferred). Excellent English language skills Familiarity with Financials System, Reporting System, Micros POS, and Excel Strong analytical, strategic and tactical abilities.</p>

<p>Main Duties. -Records the total Food &amp; Beverage purchases by : checking the extension and additions of invoices Recording and classifying Food &amp; Beverage purchases in the purchase journal in terms of the different kinds of Food &amp; Beverage or by their terms of payments. -Determines and reports the actual costs of Food &amp; Beverage sold, daily and monthly, in the Food &amp; Beverage report which incorporates the following : pricing and extension of Food &amp; Beverage issues Costing of Food &amp; Beverage consumed by the employees and other credits. Categorizing of Food &amp; Beverage issues to each independent kitchen and bar. costing of inter-kitchen transfers costing of Food &amp; Beverage consumed for special functions -Performs the reconciliation of meat tags. -Prepares the employee s and supervisors cafeteria cost records. -Accomplishes the monthly Food &amp; Beverage inventory by : counting the Food &amp; Beverage in the storeroom pricing these Food &amp; Beverage items and determining total value reconciling the recorded value of inventory and the value arrived at from the physical count -Prepares the monthly summary of meat consumption -Performs other duties as may be assigned</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in commerce, accounting,finance or Business adminstration. (0-3) years of Experience. Previous hotel accounting experience is preferred Excellent English language skills Familiarity with Financials System, Reporting System, Micros POS, and Excel Strong analytical, strategic and tactical abilities.</p>

Job Description<br>AIM Group is a growing company specializing in kitchen and dressing room solutions through its brands, Majesty Kitchens and WOODY Kitchens.<br>We are committed to delivering high-quality products and solutions while providing an exceptional customer experience. At AIM Group, we value professionalism, innovation, teamwork, and continuous development, creating a dynamic work environment where employees can grow their skills and build successful careers.<br>Role Description The Sales Engineer role at AIM GROUP is a full-time, on-site position based in Cairo. The Sales Engineer will work closely with the sales team and customers to understand technical requirements, present product capabilities, and propose tailored solutions that address client needs. Day-to-day responsibilities include preparing and delivering technical presentations, responding to customer inquiries, providing pre-sales and post-sales technical support, and coordinating with internal technical teams to ensure smooth project execution. The role involves gathering customer feedback, assisting in solution design, and supporting the sales process with accurate technical documentation and proposals. The Sales Engineer will also participate in meetings, site visits, and demonstrations, maintaining clear communication with clients and internal stakeholders. Qualifications Candidates should possess strong Sales Engineering and Technical Support skills to analyze requirements, design solutions, and assist with implementation. Candidates should possess effective Communication and Customer Service skills to build trust, manage expectations, and provide clear technical explanations to diverse audiences. Candidates should possess solid Sales skills to support opportunity development, contribute to proposals, and help close deals in alignment with business goals. Candidates should ideally have a background in engineering or a related technical field, with the ability to understand complex systems and technologies. Candidates should demonstrate problem-solving abilities, attention to detail, and the capacity to work collaboratively with cross-functional teams. Candidates should be comfortable working on-site in Cairo, with readiness to visit customer locations as needed. Relevant experience in a similar role and familiarity with the industry or products offered by AIM GROUP are beneficial.

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Creative leadership & menu innovation</strong><br> <p>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</p> <p>Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</p> <p>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</p> <strong>Operational & quality excellence</strong><br> <p>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</p> <p>Maintain compliance with HACCP and all local food safety regulations.</p> <p>Optimize production to control waste while preserving premium quality.</p> <strong>Team development & culture</strong><br> <p>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</p> <p>Conduct regular training sessions to enhance technical skills and service orientation.</p> <p>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</p> <p>Provide ongoing coaching and development opportunities aligned with departmental goals.</p> <strong>Financial & inventory management</strong><br> <p>Manage budgets, control food and labor costs, and align with hotel financial objectives.</p> <p>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</p> <p>Support monthly forecasting and reporting with the Executive Chef and Finance team.</p> <strong>Guest engagement & brand collaboration</strong><br> <p>Actively engage with guests during key dining events and special occasions.</p> <p>Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.</p> <p>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</p> <strong>Service excellence & quality</strong><br> <p>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</p> <p>Implement service standards & training: establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</p> <p>Guest feedback integration: actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</p> <strong>Training & development</strong><br> <p>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</p> <p>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</p> <p>Encourage creativity, collaboration, and a positive work environment within the kitchen.</p> <p>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</p> <strong>Sustainability</strong><br> <p>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</p> <p>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.</p> <p>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</p> <strong>Compliance & standards</strong><br> <p>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</p> <p>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</p> <p>Ensure all staff are properly trained in emergency procedures and health & safety protocols.</p> <h4>Qualifications</h4> <strong>Abilities / key competencies / skills</strong><br> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <strong>Experience / certificates / education</strong><br> <p><strong>Experience:</strong> Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</p> <p><strong>Education:</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</p> <strong>Skills & attributes</strong><br> <ul> <li>Creative visionary: passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: high standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <strong>Language</strong><br> <p>Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage.</p> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

Company Description JW Marriott Hotel Cairo is part of Marriott International’s luxury portfolio, known for distinctive properties in gateway cities and resort locations across 23 countries. The hotel offers a refined, quietly luxurious experience in a relaxed and welcoming atmosphere, appealing to travelers seeking authenticity and comfort. JW Marriott hotels create highly crafted, anticipatory experiences that reflect their local surroundings, allowing guests to focus on what matters most to them. Team members at JW Marriott Hotel Cairo are encouraged to deliver thoughtful service and uphold the brand’s commitment to excellence and genuine hospitality. Role Description The Staff Cafeteria Chef is responsible for planning, preparing, and cooking daily meals for hotel associates, ensuring high standards of taste, nutrition, and food safety. This full-time, on-site role is based at JW Marriott Hotel Cairo in New Cairo and involves managing cafeteria menus, supervising food production, and maintaining a clean, efficient kitchen environment. The chef monitors inventory levels, coordinates with purchasing to secure quality ingredients, and adheres to hygiene and safety regulations. Day-to-day duties include organizing meal periods, supporting special staff events, controlling food costs, and collaborating with other kitchen and HR team members to deliver a positive dining experience for all employees. Qualifications Strong culinary skills, including experience in large-scale food preparation, menu planning, and basic nutrition for staff meals. Knowledge of food safety, hygiene standards, and HACCP or equivalent kitchen sanitation practices. Experience in high-volume kitchens, hotels, staff cafeterias, or institutional catering environments. Ability to manage inventories, control food costs, and coordinate with suppliers for consistent quality and availability. Good organizational and time-management skills, with the ability to prioritize and work effectively during peak meal periods. Collaborative attitude, strong communication skills, and commitment to respectful, inclusive teamwork. Flexibility to work shifts, weekends, and holidays as required in a hotel environment. Culinary diploma, certification, or equivalent professional training; prior experience in a 4- or 5-star hotel is an advantage. Basic proficiency in English for communication and documentation; additional language skills are a plus.

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <h4>Creative leadership & menu innovation</h4> <p>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.<br> Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.<br> Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</p> <h4>Operational & quality excellence</h4> <p>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.<br> Maintain compliance with HACCP and all local food safety regulations.<br> Optimize production to control waste while preserving premium quality.</p> <h4>Team development & culture</h4> <p>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.<br> Conduct regular training sessions to enhance technical skills and service orientation.<br> Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.<br> Provide ongoing coaching and development opportunities aligned with departmental goals.</p> <h4>Financial & inventory management</h4> <p>Manage budgets, control food and labor costs, and align with hotel financial objectives.<br> Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.<br> Support monthly forecasting and reporting with the Executive Chef and Finance team.</p> <h4>Guest engagement & brand collaboration</h4> <p>Actively engage with guests during key dining events and special occasions.<br> Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.<br> Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</p> <h4>Service excellence & quality</h4> <p>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.<br> Implement service standards & training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.<br> Guest feedback integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</p> <h4>Training & development</h4> <p>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.<br> Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.<br> Encourage creativity, collaboration, and a positive work environment within the kitchen.<br> Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</p> <h4>Sustainability</h4> <p>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.<br> Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.<br> Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</p> <h4>Compliance & standards</h4> <p>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.<br> Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.<br> Ensure all staff are properly trained in emergency procedures and health & safety protocols.</p> <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience / certificates / education</h4> <p><strong>Experience:</strong> Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</p> <p><strong>Education:</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</p> <h4>Skills & attributes</h4> <ul> <li>Creative visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <h4>Language</h4> <p>Excellent reading, writing and oral proficiency in English language.<br> Ability to speak other languages and basic understanding of local languages will be an advantage.</p> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

Job description:<br>The Role We're looking for an experienced Email Campaign Manager to own and execute email marketing campaigns for a high-volume Kitchen & Bath remodeling company.<br>Your primary responsibility will be managing our email campaigns and customer lists from end to end — including audience segmentation, campaign strategy, email design, automation, deployment, tracking, reporting, and optimization.<br>You'll work primarily in GoHigh Level (GHL) and will be responsible for making sure the right message reaches the right audience at the right time.<br>This is an execution-focused, data-driven marketing role. We're looking for someone who understands that successful email marketing isn't just about making emails look good — it's about generating engagement, leads, appointments, and revenue.<br>Compensation & Growth Months 1–3: Email Campaign Coordinator — $6/hour Month 3 onward: Email Campaign Manager — $8/hour<br>The first 3 months are designed to help you learn our brand, audience, systems, and campaign processes while managing campaigns hands-on.<br>Upon successfully meeting expectations, you'll transition into the Email Campaign Manager role with greater ownership over campaign strategy, performance, and optimization.<br>What You'll Own Email Campaign Management Plan, build, schedule, and launch email campaigns from start to finish. Manage newsletters, promotional campaigns, nurture campaigns, re-engagement campaigns, and customer communications. Manage multiple campaigns simultaneously while maintaining accuracy and deadlines. Ensure campaigns are properly tested before deployment. Audience Segmentation & List Management Build and maintain targeted audience segments based on customer data, behavior, engagement, lead status, and other criteria. Manage email lists and ensure proper organization and data hygiene. Identify opportunities to improve targeting and personalization. Monitor list health, engagement, unsubscribes, and other important metrics. Automation & Workflows Build and maintain automated email sequences and workflows in GoHigh Level. Create triggers, conditions, wait steps, and actions based on customer behavior and campaign objectives. Troubleshoot workflow and automation issues. Continuously improve existing automations based on performance data. Email Design & Content Build professional, conversion-focused emails within GHL. Follow brand guidelines while creating clean and effective email layouts. Work with existing copy and use AI tools when appropriate to improve or scale content production. Optimize subject lines, calls-to-action, messaging, and email structure for engagement. Tracking, Reporting & Optimization Monitor campaign performance and maintain accurate reporting. Track key metrics including open rate, click-through rate (CTR), conversions, leads, appointments, unsubscribes, and campaign ROI where applicable. Identify what is working, what isn't, and what needs to change. Use performance data to continuously improve future campaigns. Provide clear, actionable campaign reports to management. You'll Be a Strong Fit If You Have hands-on experience managing email marketing campaigns and customer lists. Are highly experienced with GoHigh Level (GHL) or a similar CRM/email marketing platform. Understand audience segmentation, email automation, workflows, and list management. Can independently build and launch email campaigns from start to finish. Understand email marketing metrics and can explain what the numbers mean. Are comfortable working with data and using it to make campaign decisions. Have an eye for clean, professional email design. Have a strong understanding of B2C marketing and lead generation. Can manage multiple campaigns without losing attention to detail. Have a problem-solving and optimization mindset. Are comfortable using AI tools to improve campaign production, analysis, and reporting. Requirements3+ years of experience in email marketing, campaign management, CRM marketing, or B2C lead generation. Strong hands-on experience with email campaign platforms and automation. Experience with GoHigh Level (GHL) is highly preferred. Proven experience with audience segmentation and email list management. Experience building and managing automated email workflows. Strong understanding of email marketing KPIs and reporting. Experience with A/B testing and campaign optimization is a plus. Strong attention to detail and ability to manage multiple campaigns simultaneously. Experience in home services, remodeling, or high-volume B2C marketing is a plus.<br>What Success Looks Like In this role, success means:<br>The right audience → receives the right message → at the right time → through the right automation → and the results are measured and improved. We're looking for someone who doesn't simply send emails. You should be able to look at campaign data, identify opportunities, and make changes that improve performance.<br>About UsWe're a family-owned kitchen, bath, and flooring remodeling company based in Southern California. We've been in business for over 40 years and continue to grow. Our mission is simple: improve people's lives by transforming their spaces and making the remodeling experience fun and hassle-free.<br>Why You'll Want to Stay Weekly pay Paid vacation National holiday bonus Year-end bonus Referral bonus Contests and spiffs Real opportunities for growth Continued education and training

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <ul> <li>Oversee the preparation and presentation of banquet dishes, ensuring timely service and adherence to quality standards.</li> <li>Collaborate with the executive chef to design and customize menus for various events, considering dietary restrictions and guest preferences.</li> <li>Collaborate with event planners and clients to understand their specific food preferences and dietary requirements.</li> <li>Supervise and train kitchen staff, ensuring efficient workflow and compliance with health and safety regulations.</li> <li>Manage inventory levels, order supplies, and maintain proper storage and rotation of food items to minimize waste.</li> <li>Ensure that all food is prepared according to recipes and presentation standards, maintaining consistency and quality across all dishes.</li> <li>Ensure proper food temperatures when cooking and proper storage afterward.</li> <li>Address any issues that arise during events, such as staffing shortages or last-minute menu changes, to ensure smooth operations.</li> </ul> <h4>Qualifications</h4> <ul> <li>3-5 years of experience in a professional kitchen, with a focus on large-scale food preparation and event coordination in luxury hospitality.</li> <li>Knowledge of health and safety standards / related certificate is preferred.</li> <li>Strong leadership, communication, and organizational skills are essential for managing a team and coordinating multiple tasks under pressure.</li> <li>Experience is an asset.</li> <li>Prior experience working with Opera or a related system.</li> <li>Fluency in English.</li> <li>Additional languages are a plus.</li> </ul> <h4>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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Reasons to Work at Accor</strong></p><br><p>We are far more than a global leader. We welcome you as you are, and with us you will find a career and a brand that match your personality.<br>We support you in growing and learning every day. We make sure that your work has meaning in your life and that, on your journey with us, you can explore Accor’s limitless opportunities.</p><br><p>At Accor, you can write every chapter of your own story, and together we can shape the future of hospitality. Discover the life that awaits you at Accor by visiting https://careers.accor.com/.</p><br><p>Do what you love, contribute to communities around the world</p><br><br>Job Description<br><br><p>We are seeking an experienced and passionate Executive Sous Chef to join our culinary team in El Gouna, Egypt. As the Executive Sous Chef, you will be the backbone of our kitchen operations, ensuring exceptional quality, consistency, and innovation in every dish we serve. You will work closely with our Chef de Cuisine to maintain our commitment to culinary excellence while leading, inspiring, and developing our kitchen team. This is an ideal opportunity for a culinary professional who thrives in a dynamic, fast-paced environment and is dedicated to creating memorable dining experiences for our guests.</p><br><ul><li>Oversee all kitchen operations and maintain the highest standards of food quality, presentation, and taste in accordance with our culinary vision and organizational standards</li><li>Supervise, mentor, and motivate the kitchen team, fostering a collaborative and inclusive work environment that encourages professional growth and culinary excellence</li><li>Assume full responsibility for kitchen management in the absence of the Chef de Cuisine, making decisive decisions to ensure seamless operations and service continuity</li><li>Develop and implement standardized recipes and technical documentation, ensuring consistency and precision across all dishes while maintaining our culinary identity</li><li>Manage inventory, food storage, and supply ordering while maintaining strict cost controls, minimizing waste, and optimizing resource allocation</li><li>Enforce and monitor compliance with all food safety, hygiene, and sanitation standards, ensuring proper equipment use, maintenance, and adherence to HACCP principles</li><li>Identify emerging culinary talents within the team and provide coaching, mentorship, and development opportunities to help them advance their careers and skill sets</li><li>Analyze kitchen workflows and implement process improvements to enhance efficiency, productivity, and operational performance</li><li>Coordinate with front-of-house staff to ensure customer satisfaction, address service-related concerns, and maintain transparent communication across departments</li><li>Manage kitchen scheduling, resource allocation, and budget planning to support organizational goals and operational objectives</li><li>Stay current with culinary trends, innovations, and emerging techniques while respecting our established culinary traditions and values</li><li>Lead by example, demonstrating resilience, flexibility, and a commitment to continuous improvement in all kitchen operations</li></ul><br>Qualifications<br><br><p>**Required Experience:**</p><br><ul><li>Proven experience as an Executive Sous Chef, Sous Chef, or similar senior culinary leadership position in a high-volume food service environment</li><li>Demonstrated expertise in all kitchen stations and culinary operations with the ability to execute recipes with precision and creativity</li><li>Extensive experience managing kitchen teams and developing staff in a fast-paced, demanding environment</li><li>Experience adapting to changing menus, seasonal ingredients, and evolving customer preferences</li></ul><p>**Required Skills:**</p><br><ul><li>Strong leadership and team management skills with the ability to motivate, inspire, and develop kitchen staff</li><li>Exceptional organizational and time management abilities with the capacity to manage multiple priorities under pressure</li><li>Advanced knowledge of food safety, sanitation standards, and HACCP principles</li><li>Proficiency in inventory management, cost analysis, and budget planning</li><li>Excellent communication and interpersonal skills with a collaborative and inclusive approach</li><li>Strong analytical and problem-solving abilities with a detail-oriented mindset</li><li>Ability to analyze kitchen workflows and implement process improvements</li><li>Conflict resolution and staff coaching capabilities</li><li>Vendor relationship management and negotiation skills</li></ul><p>**Required Education and Certifications:**</p><br><ul><li>Culinary degree or professional culinary training and certification from a recognized culinary institution</li><li>Food safety and sanitation certification (HACCP or equivalent)</li></ul><p>**Domain Expertise:**</p><br><ul><li>Comprehensive knowledge of multiple cuisines and advanced culinary techniques</li><li>Expertise in quality assurance protocols and food safety compliance</li><li>Understanding of kitchen management systems and operational best practices</li><li>Knowledge of culinary innovation and emerging food trends</li></ul><p>**Preferred Attributes:**</p><br><ul><li>Natural authority combined with empathy, creating a supportive and transparent work environment</li><li>Passion for culinary excellence, innovation, and continuous improvement</li><li>Resilience and flexibility in adapting to changing circumstances and organizational needs</li><li>Visionary approach to kitchen management and team development</li><li>Experience in hospitality or resort environments</li></ul> </div>