وظائف مساعد صيدلى - البحر الأحمر مصر

Job Purpose Support the end-to-end development of real estate projects, from initial feasibility and concept development through design, approvals, construction, launch, and handover. The Assistant Manager coordinates across development, design, commercial, finance, construction, sales, and external consultants to ensure projects are delivered in line with the approved business plan, quality standards, budget, and schedule. Key Responsibilities1. Development & Project Planning Support the Development Manager in managing real estate projects throughout the development lifecycle. Assist in defining project objectives, development strategies, product mix, positioning, and key project parameters. Coordinate the preparation and updating of project development plans, schedules, budgets, and key milestones. Monitor project progress and highlight critical issues, risks, and required actions. Support the preparation of project briefs, development programs, and approval documents.2. Feasibility & Financial Analysis Assist in preparing and updating project feasibility studies and financial models. Analyze development assumptions including land value, construction costs, sales prices, development costs, phasing, cash flow, margins, IRR, NPV, and other key investment metrics. Coordinate with Finance and Commercial teams to validate project assumptions and financial projections. Conduct sensitivity and scenario analysis to assess the impact of changes in costs, pricing, exchange rates, sales velocity, and project timelines. Support investment committee and management presentations with relevant financial and development analysis.3. Design & Consultants’ Management Coordinate with architects, masterplanners, landscape architects, engineers, interior designers, and other specialist consultants. Review design deliverables to ensure alignment with the approved development brief, commercial objectives, design guidelines, budget, and project vision. Coordinate design reviews and workshops with internal and external stakeholders. Track consultant deliverables, approvals, comments, and required revisions. Support the selection, appointment, and management of consultants, including scope of work, fees, deliverables, and timelines.4. Commercial & Product Development Support the development of product strategies for residential, hospitality, retail, and mixed-use projects. Analyze market trends, competitor projects, customer preferences, and pricing to inform product development. Assist in defining unit mix, areas, specifications, amenities, and product positioning. Coordinate with Sales and Marketing teams to ensure the product offering is aligned with market requirements. Support pricing exercises, re-pricing initiatives, and product optimization.6. Stakeholder Management Act as a key coordination point between Development and internal departments including Finance, Sales, Marketing, Construction, Procurement, Legal, and Operations. Coordinate with external consultants, contractors, operators, and other project stakeholders. Prepare agendas, presentations, meeting minutes, action trackers, and follow-up reports. Ensure decisions and actions are clearly communicated and followed through. Qualifications & Experience Bachelor’s degree in architecture, Engineering, or Finance.3–6 years of relevant experience in real estate development, development management, project management. Experience working for a real estate developer, consultancy, investment firm. Strong understanding of the real estate development lifecycle. Experience in financial feasibility, project analysis, and development planning. Experience coordinating multidisciplinary design and project teams. Strong understanding of construction, design, commercial, and development processes.

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.

Tropical needs a Barista Assistant to support daily operations at the juice shop. Assisting with fruit preparation, ingredients, and juice inventory Supporting the barista during rush hours; preparing simple beverages Maintaining cleanliness and order of the space Shift: from 12 PM to 12 AM Working system: 22 working days and 8 days off Suitable for fresh graduates/no experience; the important thing is willingness to learn Salary based on experience + a share of tips (pooled) <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Evening-only</li><li>Benefits: transportation allowance, housing, overtime</li></ul>

Tripecies needs a Barista Assistant to support daily operations at the juice shop. Assisting in preparing fruits and ingredients and juice stock Support for the barista during peak times; prepare simple drinks Maintain cleanliness and organization of the space Shift: 12 PM to 12 AM Work system: 22 working days and 8 days off Suitable for fresh graduates/no experience, the important thing is the willingness to learn Salary depends on experience + a share of tips included <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Evening only</li><li>Benefits: transportation allowance, housing, overtime</li></ul>

Job requirements and conditions: Gender: Male Educational qualification: Intermediate, higher intermediate, or higher qualification (prefers graduates of Tourism and Hospitality / Kitchen Department). Age: typically between 18 and 35 years old. Experience: 6 months to at least 1 year in kitchens (hot/cold, preparation, or quick preparation). Skills: basic knowledge of food safety standards (HACCP / Food Safety), and the ability to use kitchen tools and work under pressure. Main duties and responsibilities: Prepare and process daily ingredients (vegetable cutting, meat/chicken preparation, season food). Assist the Head Chef or Chef de Partie in preparing and plating dishes. Adhere to cleaning and disinfection instructions in the preparation area and kitchen equipment. Organize internal kitchen stock and monitor ingredient shelf life and expiration dates. Store and preserve foods at the required temperatures (freezing/refrigeration). Benefits: Accommodation and meals: provide housing for expatriates + daily meals during shifts. Transportation: provide transportation or travel allowance. Salary: basic salary Working hours: 8 to 9 hours <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: morning shifts only</li><li>Benefits: transportation allowance, meals, housing</li></ul>

Job Purpose Support the end-to-end development of real estate projects, from initial feasibility and concept development through design, approvals, construction, launch, and handover. The Assistant Manager coordinates across development, design, commercial, finance, construction, sales, and external consultants to ensure projects are delivered in line with the approved business plan, quality standards, budget, and schedule. Key Responsibilities1. Development & Project Planning Support the Development Manager in managing real estate projects throughout the development lifecycle. Assist in defining project objectives, development strategies, product mix, positioning, and key project parameters. Coordinate the preparation and updating of project development plans, schedules, budgets, and key milestones. Monitor project progress and highlight critical issues, risks, and required actions. Support the preparation of project briefs, development programs, and approval documents.2. Feasibility & Financial Analysis Assist in preparing and updating project feasibility studies and financial models. Analyze development assumptions including land value, construction costs, sales prices, development costs, phasing, cash flow, margins, IRR, NPV, and other key investment metrics. Coordinate with Finance and Commercial teams to validate project assumptions and financial projections. Conduct sensitivity and scenario analysis to assess the impact of changes in costs, pricing, exchange rates, sales velocity, and project timelines. Support investment committee and management presentations with relevant financial and development analysis.3. Design & Consultants’ Management Coordinate with architects, masterplanners, landscape architects, engineers, interior designers, and other specialist consultants. Review design deliverables to ensure alignment with the approved development brief, commercial objectives, design guidelines, budget, and project vision. Coordinate design reviews and workshops with internal and external stakeholders. Track consultant deliverables, approvals, comments, and required revisions. Support the selection, appointment, and management of consultants, including scope of work, fees, deliverables, and timelines.4. Commercial & Product Development Support the development of product strategies for residential, hospitality, retail, and mixed-use projects. Analyze market trends, competitor projects, customer preferences, and pricing to inform product development. Assist in defining unit mix, areas, specifications, amenities, and product positioning. Coordinate with Sales and Marketing teams to ensure the product offering is aligned with market requirements. Support pricing exercises, re-pricing initiatives, and product optimization.6. Stakeholder Management Act as a key coordination point between Development and internal departments including Finance, Sales, Marketing, Construction, Procurement, Legal, and Operations. Coordinate with external consultants, contractors, operators, and other project stakeholders. Prepare agendas, presentations, meeting minutes, action trackers, and follow-up reports. Ensure decisions and actions are clearly communicated and followed through. Qualifications & Experience Bachelor’s degree in architecture, Engineering, or Finance.1–5 years of relevant experience in real estate development, development management, project management. Experience working for a real estate developer, consultancy, investment firm. Strong understanding of the real estate development lifecycle. Experience in financial feasibility, project analysis, and development planning. Experience coordinating multidisciplinary design and project teams. Strong understanding of construction, design, commercial, and development processes.

Department: Food & Beverage Location: Egypt - Safaga<br><br>Description<br><br>The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.<br><br>Key Responsibilities<br><br>Responsible to Assistant Restaurant Manager / Restaurant Manager Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times. A courteous, professional, and efficient service is provided at all times. All duties and tasks are performed as per the tasks required at the outlet. Be knowledgeable of all services and products offered by the hotel. Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned. Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives. Monitor operating supplies, and equipment and reduce spoilage and wastage successfully. Ensure that the place of work and surrounding area is kept clean and organized at all times. Successfully perform opening and closing procedures established for the assigned outlet Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors. Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest. Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department. Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety. Maintain a good rapport and work relations with staff in the assigned department and within the hotel. Attend and contribute to all staff meetings, departmental training, and hotel-initiated training scheduled. Undertake reasonable tasks and secondary duties as assigned by the Department Head. Respond to any changes in the department as dictated by the hotel management. Assist in carrying out scheduled inventories of products and operating equipment. Perform any other assigned reasonable duties and responsibilities as assigned. Project at all times a positive and motivated attitude and exercise self-control. Maintain and update the restaurant's guest history. Maintain a legible and up-to-date reservation book. Maintain and coordinate the printing of the respective restaurant menus. Performs any other duties as assigned to /her by management.<br><br>Job Requirements<br><br>Minimum of 1 to 2 years experience in a similar position. Preferably in an international, luxury five-star hotel. English - excellent communication skills.<br><br><br>About Kempinski<br><br>Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.<br><br>Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.<br><br>For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.<br><br>In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

Department: Food & Beverage Location: Egypt - Safaga<br><br>Description<br><br>The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.<br><br>Key Responsibilities<br><br>Responsible to Assistant Restaurant Manager / Restaurant Manager Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times. A courteous, professional, and efficient service is provided at all times. All duties and tasks are performed as per the tasks required at the outlet. Be knowledgeable of all services and products offered by the hotel. Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned. Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives. Monitor operating supplies, and equipment and reduce spoilage and wastage successfully. Ensure that the place of work and surrounding area is kept clean and organized at all times. Successfully perform opening and closing procedures established for the assigned outlet Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors. Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest. Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department. Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety. Maintain a good rapport and work relations with staff in the assigned department and within the hotel. Attend and contribute to all staff meetings, departmental training, and hotel-initiated training scheduled. Undertake reasonable tasks and secondary duties as assigned by the Department Head. Respond to any changes in the department as dictated by the hotel management. Assist in carrying out scheduled inventories of products and operating equipment. Perform any other assigned reasonable duties and responsibilities as assigned. Project at all times a positive and motivated attitude and exercise self-control. Maintain and update the restaurant's guest history. Maintain a legible and up-to-date reservation book. Maintain and coordinate the printing of the respective restaurant menus. Performs any other duties as assigned to /her by management.<br><br>Job Requirements<br><br>Minimum of 1 to 2 years experience in a similar position. Preferably in an international, luxury five-star hotel. English - excellent communication skills.<br><br><br>About Kempinski<br><br>Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.<br><br>Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.<br><br>For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.<br><br>In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

<strong>Company Description</strong> JAZ Hotel Group is the hospitality arm of Travco Group International, Egypt’s largest travel conglomerate, and offers distinctive stays across a variety of destinations. The group focuses on thoughtfully designed experiences that emphasize warmth, comfort, and authentic service. Through brands such as JAZ Elite, JAZ, and JAZ Neo, JAZ Hotel Group caters to a wide range of guest preferences, from serene retreats to vibrant, contemporary escapes. Each property is crafted to provide personal, memorable experiences that reflect the unique character of its location. Team members join a culture committed to exceptional service and continuous improvement in guest satisfaction.<br><strong>Role Description</strong> The Assistant Chief Engineer is a full-time, on-site position based in Hurghada, supporting the overall operation and maintenance of the hotel’s engineering and maintenance functions. This role assists in planning, coordinating, and supervising preventive and corrective maintenance for mechanical, electrical, plumbing, HVAC, and building systems to ensure safety, efficiency, and minimal downtime. The Assistant Chief Engineer collaborates with the Chief Engineer to monitor energy usage, implement cost-effective solutions, and maintain compliance with local regulations and company standards. Daily responsibilities include supervising engineering team members, assigning tasks, conducting inspections, responding to guest and operational maintenance requests, and maintaining accurate records of maintenance activities and inventories. The role also participates in project implementation, equipment upgrades, and continuous improvement initiatives to support optimal guest comfort and smooth hotel operations.<br><strong>Qualifications<br></strong> <br><ul><li>Strong technical knowledge in hotel engineering systems, including mechanical, electrical, plumbing, HVAC, and building maintenance.</li><li>Experience in supervising maintenance teams, coordinating schedules, and overseeing contractors or service providers.</li><li>Ability to apply preventive and corrective maintenance practices, troubleshoot issues, and implement practical solutions.</li><li>Awareness of safety, health, and environmental standards, with commitment to regulatory compliance and safe work practices.</li><li>Effective communication and interpersonal skills for collaborating with cross-functional hotel teams and interacting with guests when needed.</li><li>Proficiency in using maintenance management tools or software and maintaining clear documentation and reports.</li><li>BSc in engineering (mechanical or electrical); hospitality or facility management experience is an advantage.</li><li>Previous experience in a similar engineering leadership role within hotels or large facilities is strongly preferred.</li><li>Ability to work flexible hours, respond to emergencies, and support operations during peak periods.</li><li>Commitment to continuous improvement, energy efficiency, and high standards of guest comfort and service.</li></ul>

<p><strong>We’re Hiring – Assistant Cost Controller &amp; Purchasing Officer</strong></p><p>We are looking for an experienced candidate to join our team in El Gouna.</p><p><strong>Requirements</strong></p><p></p><p><strong>Key responsibilities:</strong></p><ul><li><p>Monitor food and beverage costs, inventory and wastage</p></li><li><p>Enter purchase orders, invoices and stock movements in Foodics</p></li><li><p>Conduct inventory counts and investigate variances</p></li><li><p>Manage purchasing and coordinate with suppliers</p></li><li><p>Prepare cost-control reports and Excel analyses</p></li><li><p>Verify recipe costs and supplier prices</p></li></ul><p><strong>Requirements:</strong></p><ul><li><p>Previous cost-control or purchasing experience in F&amp;B or hospitality</p></li><li><p>Strong Excel skills</p></li><li><p>Foodics experience is highly preferred</p></li><li><p>Detail-oriented, analytical and able to identify inaccurate figures</p></li><li><p>Based in or able to work in El Gouna/Hurghada</p></li></ul><p></p>

<p><strong>Department: </strong>Food &amp; Beverage</p><p><strong>Location: </strong>Egypt - Safaga<br><br></p><strong>Description<br><br></strong>The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Responsible to Assistant Restaurant Manager / Restaurant Manager</li><li>Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li><li>A courteous, professional, and efficient service is provided at all times.</li><li>All duties and tasks are performed as per the tasks required at the outlet.</li><li>Be knowledgeable of all services and products offered by the hotel.</li><li>Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.</li><li>Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.</li><li>Monitor operating supplies, and equipment and reduce spoilage and wastage successfully.</li><li>Ensure that the place of work and surrounding area is kept clean and organized at all times.</li><li>Successfully perform opening and closing procedures established for the assigned outlet</li><li>Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.</li><li>Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.</li><li>Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.</li><li>Understand and strictly adhere to the rules &amp; regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health &amp; safety.</li><li>Maintain a good rapport and work relations with staff in the assigned department and within the hotel.</li><li>Attend and contribute to all staff meetings, departmental training, and hotel-initiated training scheduled.</li><li>Undertake reasonable tasks and secondary duties as assigned by the Department Head.</li><li>Respond to any changes in the department as dictated by the hotel management.</li><li>Assist in carrying out scheduled inventories of products and operating equipment.</li><li>Perform any other assigned reasonable duties and responsibilities as assigned.</li><li>Project at all times a positive and motivated attitude and exercise self-control.</li><li>Maintain and update the restaurant's guest history.</li><li>Maintain a legible and up-to-date reservation book.</li><li>Maintain and coordinate the printing of the respective restaurant menus.</li><li>Performs any other duties as assigned to /her by management.<br><br></li></ul><strong>Job Requirements<br><br></strong><ul><li>Minimum of 1 to 2 years experience in a similar position.</li><li>Preferably in an international, luxury five-star hotel.</li><li>English - excellent communication skills.<br><br><br></li></ul><strong>About Kempinski<br><br></strong>Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.<br><br>Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.<br><br>For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.<br><br>In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

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