وظائف شيف أسماك في مصر

<p>Seafood Chef</p><p>Job Requirements</p><p><strong>Nationality:</strong> Egyptian.</p><p>Has knowledge and training experience in <strong>grilling and cooking seafood</strong>.</p><p><strong>Age:</strong> Not exceeding 40 years old.</p><p><strong>Education:</strong> Must be able to read and write.</p><p><strong>Language:</strong> Arabic speaker only.</p><p>Previous experience in preparing, processing, and cooking seafood is preferred.</p>

<p>We are looking for a professional grocery chef to join our team, someone with experience and a sharp eye for handling cheeses, meats, and appetizers.<br>&nbsp;</p><p><strong>Core Requirements and Skills:</strong></p><ul><li><strong>Slicing Experience:</strong> Proficiency in using slicers and knives to cut cheeses and cold cuts (turkey, pastrami, luncheon meat, etc.) with speed and precision.</li><li><strong>Salad Preparation:</strong> High-level skill in preparing and setting up various types of fresh salads and appetizers for the display fridge.</li><li><strong>Knowledge of Imported Cheeses:</strong> Complete expertise in premium and imported cheese varieties (such as Gouda, imported Cheddar, Parmesan, and Roquefort) and how to display and store them correctly.</li><li><strong>Attention to Hygiene:</strong> Full commitment to the cleanliness of refrigerators, tools, and personal appearance according to health standards.<br>&nbsp;</li></ul><p><strong>Conditions:</strong></p><ul><li>Previous experience in large supermarkets or Deli departments.</li><li>Good appearance and polite interaction with customers.</li><li>Punctuality and seriousness at work.<br>&nbsp;</li></ul><p><strong>Benefits:</strong></p><ul><li>Rewarding salary (determined based on experience after the interview).</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</li><li>Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.</li><li>Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.</li><li>Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.</li><li>Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.</li><li>Ensure that all sushi and Japanese food items included in the daily menu, buffet, à la carte, banquet, and special event requirements are prepared on time.</li><li>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</li><li>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</li><li>Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.</li><li>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</li><li>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</li><li>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</li><li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</li><li>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</li><li>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</li><li>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.</li><li>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</li><li>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</li><li>Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</li><li>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</li><li>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</li><li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education:</strong> At least a primary school diploma.</li><li><strong>Experience: </strong>At least 5 years of practical experience.</li><li><strong>Foreign Language:</strong> Not required.</li><li><strong>Courses and Seminars:</strong> Prior attendance in trainings in the related field.</li><li><strong>Computer Literacy: </strong>Not required.</li><li><strong>Skills:</strong> 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.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

Senior Chef | شيف أول???? Squad 101 Health & Wellness Retreat – Giza<br>"Squad 101" Health & Wellness Retreat is hiring a Senior Chef to join our kitchen team and work directly with the Executive Chef.نبحث في منتجع "سكواد 101" للصحة واللياقة عن شيف أول متمكن لديه خبرة جيدة في تشغيل المطابخ، ويستطيع الاعتماد عليه في التشغيل اليومي وتحمل مسؤولية المطبخ عند غياب الشيف العمومي مدير المطبخ.<br>المهام الرئيسية | Key Responsibilities إعداد وطهي وتقديم وجبات المنتجع طبقًا لقوائم الطعام والوصفات المعتمدة. Prepare, cook and serve retreat meals according to approved menus and recipes.<br>مراعاة الملاحظات الغذائية والمتطلبات الخاصة بالنزلاء وتنفيذها بدقة. Follow guests' dietary requirements and special food instructions accurately.<br>المشاركة في تجهيز وتنفيذ بوفيهات المناسبات والطلبات المختلفة. Support the preparation and execution of event buffets and other food orders.<br>مساندة الـExecutive Chef في التشغيل اليومي وتحمل مسؤولية تشغيل المطبخ عند غيابه. Support the Executive Chef in daily operations and take operational responsibility for the kitchen when required.<br>متابعة تنظيم ونظافة الثلاجات والفريزرات والمخازن ودرجات التبريد. Monitor the proper organization, cleanliness and temperatures of refrigerators, freezers and food storage areas.<br>المشاركة في طلبات الشراء واستلام الخامات والتأكد من جودتها وصلاحيتها. Assist with food purchasing, receiving supplies and checking their quality and validity.<br>الحفاظ على مستوى ثابت من جودة الطعام والنظافة والتنظيم والانضباط. Maintain consistent standards of food quality, hygiene, organization and discipline.<br>المتطلبات | Requirementsخبرة عملية جيدة في المطابخ، ويفضل خبرة سابقة بمستوى شيف دي بارتي أو ما يعادلها. Solid practical kitchen experience, preferably at Chef de Partie level or equivalent.<br>شيف عملي قادر على الطهي والتنفيذ بنفسه، وليس دوره إداريًا أو إشرافيًا فقط. Must be a hands-on chef who actively cooks and works within the kitchen, not only supervises.<br>الجدية والالتزام والنظافة والتنظيم والقدرة على تحمل المسؤولية. Reliable, disciplined, organized and able to take responsibility.<br>القدرة على الإقامة الكاملة في مقر العمل. Must be comfortable with a full-time resident position.<br>الراتب والمزايا | Salary & Benefits:???? الراتب: من 12,000 - 15،000 جنيه مصري شهريًا.???? Salary: 12,000 - 15,000 EGP per month.<br>???? إقامة كاملة في مقر المنتجع.???? Full on-site accommodation provided.<br>????️ الوجبات والإعاشة بالكامل على حساب الشركة.????️ Full meals and living arrangements provided.<br>???? رصيد إجازات يعادل 8 أيام شهريًا، بالإضافة إلى الإجازات السنوية.???? Leave entitlement equivalent to 8 days per month, in addition to annual leave.<br>???? مقر العمل يبعد حوالي 15 كم من بوابات الشيخ زايد / 6 أكتوبر.???? The retreat is located approximately 15 km from Sheikh Zayed / 6 October gates.<br>للتقديم، يرجى إرسال السيرة الذاتية من خلال Linked In. To apply, please submit your updated CV through Linked In.<br>#Hiring #Senior Chef #Chef DePartie #Chef Jobs #Hospitality Jobs #Kitchen Jobs #Egypt Jobs #Giza Jobs #Sheikh Zayed #6October #Squad101

KEY RESPONSIBILITIES<br>• Prepare all basic food items for the menu requested by their supervisor.• Must possess advanced knife handling skills.• Must be able to work in any section of a kitchen.• Must have a good food knowledge and understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes.• Must be proficient in effecting completing tasks, work efficiently and productively.• Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATION<br>• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).• A culinary school degree is required.• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and people skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.<br>#Line Cook #Cook Jobs #Chef Jobs #Culinary Jobs #Hospitality Jobs #Cruise Ship Jobs #Cruise Careers #Galley Jobs #Hotel Jobs #Resort Jobs #Banquet Chef #Kitchen Jobs #International Cuisine #Continental Cuisine #Food Production #Hiring Now #Egypt Jobs #Egypt Chef Jobs #Egyptian Chefs #Chef Egypt #Hospitality Careers #Chef Recruitment #Hospitality Recruitment #Work AtSea #Cruise Hiring

We’re Hiring – Demi Chef ????‍????LOZAN Catering is looking for a Demi Chef to join our team!???? Experience: 1–2 years in a similar position???? Location: 6th of October???? Availability: Ready to join immediately???? Industry: Catering / Food & Beverage We are looking for someone who is passionate about food, committed to quality, and able to work effectively within a professional kitchen team.???? Interested candidates: Please send your CV or share it with someone who may be interested.

Company Description Maxim Food is a growing food service company committed to delivering high-quality cuisine and consistent dining experiences. The company focuses on fresh ingredients, efficient kitchen operations, and strict hygiene standards to ensure customer satisfaction. Maxim Food values teamwork, professional development, and a supportive work environment for all kitchen staff. Joining Maxim Food offers opportunities to refine culinary skills and contribute to a dynamic, service-oriented organization.<br>Role Description The Chef De Partie at Maxim Food is a full-time, on-site role based in Cairo, Egypt. The person in this role oversees a specific section of the kitchen, preparing and cooking dishes according to company standards and recipes. Daily tasks include organizing mise en place, ensuring food quality and presentation, and monitoring compliance with hygiene and safety regulations. The Chef De Partie collaborates with the Head Chef and other team members, assists in menu execution, and helps train and support junior staff. The role requires efficient time management, attention to detail, and the ability to maintain high standards during busy service periods.<br>Qualifications<br> <br>Strong culinary skills with hands-on experience in cooking and food preparation Knowledge of professional kitchen hygiene, food safety practices, and sanitation standards Effective communication skills for coordinating with kitchen and service teams Previous experience as a Chef De Partie or in a similar kitchen position Ability to work in a fast-paced, high-pressure environment while maintaining quality Professional culinary training or relevant certification is preferred Flexible schedule availability, including weekends and holidays as needed Commitment to teamwork, reliability, and continuous improvement in culinary techniques

Company Description Maxim Food is a growing food service company committed to delivering high-quality cuisine and consistent dining experiences. The company focuses on fresh ingredients, efficient kitchen operations, and strict hygiene standards to ensure customer satisfaction. Maxim Food values teamwork, professional development, and a supportive work environment for all kitchen staff. Joining Maxim Food offers opportunities to refine culinary skills and contribute to a dynamic, service-oriented organization.<br>Role Description The Chef De Partie at Maxim Food is a full-time, on-site role based in Cairo, Egypt. The person in this role oversees a specific section of the kitchen, preparing and cooking dishes according to company standards and recipes. Daily tasks include organizing mise en place, ensuring food quality and presentation, and monitoring compliance with hygiene and safety regulations. The Chef De Partie collaborates with the Head Chef and other team members, assists in menu execution, and helps train and support junior staff. The role requires efficient time management, attention to detail, and the ability to maintain high standards during busy service periods.<br>Qualifications<br> <br>Strong culinary skills with hands-on experience in cooking and food preparation Knowledge of professional kitchen hygiene, food safety practices, and sanitation standards Effective communication skills for coordinating with kitchen and service teams Previous experience as a Chef De Partie or in a similar kitchen position Ability to work in a fast-paced, high-pressure environment while maintaining quality Professional culinary training or relevant certification is preferred Flexible schedule availability, including weekends and holidays as needed Commitment to teamwork, reliability, and continuous improvement in culinary techniques

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.

Company Description Fresh Food Market Egypt is a premium retail concept focused on redefining the shopping experience through high-quality products and exceptional customer service. The brand operates modern, upscale locations across Egypt. Each branch offers a curated selection of fresh foods and specialty items, aiming to provide a welcoming and inspiring environment for shoppers. Team members join a growing organization that values innovation, consistency, and a strong commitment to food excellence.<br>Fresh Food Market is hiring a Group Executive Chef. We are looking for the chef who will create the food that defines thebrand and train every kitchen that makes it. Full culinary authorityacross the central production unit, every store counter and our diningoffer, reporting to the Owner & Creative Director.<br>What the role requires:<br>— A strong background in international cuisine: Asian, French, Italian, Indian, Mediterranean and Middle Eastern, cooked to the standard of each— Real command of sauces stocks, reductions, emulsions, and the pastes and dressings each cuisine depends on— Genuine French bakery and viennoiserie expertise— HACCP certification, with experience building food safety systems— Proven recipe development, and a record of training chefs— 10+ years, currently an Executive Chef or a Head Chef ready to step up<br>The recipes, the standards and the training programme are yours to write.<br>Based in Cairo, full time, on site. Chefs relocating to Egypt and Egyptian chefs currently working abroad are equally welcome to apply.<br>CV and portfolio to taghreed.adel@freshfood-market.com. Full rolespecification available on request.<br>#Executive Chef #Chef Jobs #Hiring #Cairo #Egypt #Hospitality #Bakery#Food Retail #Culinary Jobs

KEY RESPONSIBILITIES<br>• Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies.• Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports.• Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.• Supervise the set-up of the Pastry and dessert display in the various buffets.• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.• Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages.• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.• Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley.• Ensures recipes/master list and yields are in accordance with the company’s standards.• Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.• Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Accountable for daily production recap.• Accountable to coach and train the Pastry Cooks.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATION<br>• A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and interpersonal skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.<br>#Pastry Chef DePartie #CDPPastry #Pastry Chef Jobs #Pastry Professionals #Chef Jobs #Hospitality Jobs #Culinary Careers #Luxury Hospitality #Cruise Ship Jobs #Hotel Jobs #Hiring Now #Egypt Jobs #Egypt Careers #Chef Egypt #Hospitality Recruitment

<p>We are currently seeking the creative talent a Full-time talented Pastry Cook for Cairo at Nile Plaza that are well-mannered, visionary, and passionate and having a deep understanding of the hospitality concept to join our team</p><p>You would be typically continually developing culinary knowledge to produce high-quality meals while assisting in producing all pastry for hotel operations under the guidance of the Pastry Chef &amp; Assistant Pastry Chef.</p><p>Unlock a world of employee well-being &amp; satisfaction with our comprehensive benefit offerings:</p><ul><li>Competitive Salary, wages, and a comprehensive benefits package</li><li>Excellent Training and Development opportunities</li><li>Complimentary Dry Cleaning for Employee Uniforms, Employee Meals and stays at FS properties (based on availability), with discounted meals.</li><li>Comprehensive private medical insurance, Dental/disability/life insurance</li><li>Retirement benefits/pension</li></ul><p>Learn more about what it is like to work at Four Seasons - visit us: https://www.linkedin.com/company/four-seasons-hotels-and-resorts https://www.facebook.com/FourSeasonsJobs</p><p>In line with our plans for future growth, we have faith in our staff levels in keeping with our exceptional staff-to-guest ratios. We believe that attitude counts as much as skill. As a result, Four Seasons hires motivated people who we train to perform superbly, while we craft an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We look forward to receiving your application !</p><p><strong>Desired Candidate Profile</strong></p><p>Our Ideal Pastry Demi Chef de Partie : A special talent and passion for ensuring you deliver the highest of culinary standards and a commitment to maintaining quality with good understanding of food, health, and safety regulations. Reading, writing &amp; oral proficiency in the English language , and familiar with use of various pieces of Kitchen equipment.</p>

Company Description Fresh Kit is dedicated to helping busy professionals and working parents enjoy clean, wholesome, home-cooked meals without the stress of planning and preparation. The company focuses on making nutritious food more accessible to individuals and families with demanding schedules. Fresh Kit designs convenient meal solutions that prioritize quality ingredients and balanced nutrition. Team members contribute to a mission of simplifying daily life while supporting healthier eating habits. Role Description This is a full-time, on-site Commis Chef role based in 6th of October. The Commis Chef will assist in daily food preparation, support senior kitchen staff, and follow standardized recipes to ensure consistency and quality. Responsibilities include basic cooking tasks, portioning ingredients, plating dishes, and maintaining high hygiene and safety standards in the kitchen. The role also involves cleaning workstations and equipment, organizing storage areas, and preparing mise en place for service. The Commis Chef will collaborate with the culinary team to ensure efficient kitchen operations and timely service. Qualifications Candidates should possess strong Food Preparation and Cooking skills, with a foundation in core Culinary Skills. Candidates should demonstrate knowledge of Hygiene standards and safe food-handling practices. Candidates should have effective Communication skills for working within a kitchen team and following instructions. Relevant experience in a professional kitchen or culinary environment is beneficial. Basic training or education in culinary arts is an advantage. Ability to work on-site in 6th of October with flexible hours, including weekends and peak periods. Strong attention to detail, reliability, and a willingness to learn and grow within the culinary team.

Company Description Ramses Hilton is a well-established, upscale hotel situated in the heart of Cairo, Egypt, overlooking the Nile and close to major cultural and business landmarks. The hotel offers a range of dining venues, catering to international guests and local visitors with diverse culinary preferences. Ramses Hilton focuses on delivering high-quality service, memorable guest experiences, and consistent food standards across all outlets. Team members are supported with professional development opportunities and a collaborative work environment that values excellence and hospitality.<br>Role Description The Chef De Cuisine is a full-time, on-site role based at Ramses Hilton in Cairo, Egypt. The role is responsible for overseeing daily kitchen operations, including planning menus, supervising food preparation, and ensuring consistent quality and presentation across all dishes. The Chef De Cuisine leads and trains kitchen team members, manages inventory and ordering, and monitors cost control to meet budget and performance targets. This position ensures strict adherence to hygiene and safety standards, collaborates with restaurant and banquet teams to support service, and responds to guest feedback to maintain high levels of satisfaction. The role involves hands-on cooking, coordination of production for peak service periods, and participation in the development of new culinary offerings that align with the hotel’s brand and guest expectations.<br>Qualifications<br> <br>Strong skills in Food Preparation and Cooking, with experience in managing a professional kitchen and delivering consistent, high-quality cuisine. Thorough knowledge of Hygiene and food safety standards, including implementation of sanitation procedures and compliance with local regulations. Effective Communication skills for coordinating with kitchen and front-of-house teams, giving clear instructions, and collaborating with hotel leadership. Customer Service skills to understand guest preferences, address feedback constructively, and support an exceptional dining experience. Proven leadership and team management experience, including training, scheduling, and performance supervision of kitchen staff. Ability to work under pressure in a fast-paced environment, with strong organizational and time-management skills. Relevant culinary education or formal chef training, and prior experience as a Sous Chef or Chef De Cuisine in a hotel or upscale restaurant. Familiarity with cost control, menu engineering, and inventory management to support operational efficiency and budget goals.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>JOB TITLE</strong><br>Executive Sous Chef | MAF Entertainment | Cinemas<br><strong>ROLE SUMMARY</strong><br>The role of the Executive Sous Chef is to manage kitchen service operations, planning and supervision, and coordinating team of chefs for food preparation and service for all MAF Entertainment concepts in the assigned territory/region. This role will also be responsible for menu development for brand concepts, recipe creation, food quality assurance and all other related tasks. The role will also focus on cost of food and labor as well as procedures and planning for health and safety standards.<br><strong>ROLE PROFILE</strong></p><br><br><ul><li>Lead and standardize the culinary strategy, menu development, and brand experience across all assigned locations and regions.</li><li>Ensure consistent food quality, recipe compliance, portion control, and adherence to brand standards.</li><li>Partner with Operations leadership to drive sales, support brand growth, and align culinary offerings with market trends and customer preferences.</li><li>Oversee kitchen operations, food production, staffing, succession planning, and team development to maintain high performance.</li><li>Manage inventory, food stock levels, operational manuals, and departmental budgets to support business demands efficiently.</li><li>Monitor guest feedback, address complaints promptly, and ensure team participation in training and development initiatives.</li><li>Ensure full compliance with HACCP, food safety, sanitation, statutory regulations, and MAF Entertainment policies across all sites.</li><li>Control food and labor costs through effective menu engineering, inventory management, waste reduction, and productivity optimization while supporting regional revenue growth and brand expansion.</li></ul><p><br><strong>REQUIREMENTS</strong></p><br><br><ul><li>10-12+ years of culinary leadership experience in high-volume restaurant operations, including Executive Sous Chef and Head Chef experience.</li><li>Relevant culinary qualification or degree, with food safety certifications such as PIC 3 and preferably HACCP 3.</li><li>Strong expertise in menu development, food promotions, food costing, and culinary operations management.</li><li>Demonstrated ability to perform under pressure, make sound decisions, analyze challenges, and deliver exceptional guest experiences.</li><li>Excellent interpersonal, negotiation, organizational, and attention-to-detail skills, with the ability to prioritize and follow through effectively.</li><li>Flexible to work irregular shifts, weekends, and public holidays, travel regionally when required, and act as a MAF Entertainment culture ambassador while adhering to all company policies and HSE standards.</li></ul> <br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Talent 360 is hiring Baristas and Chefs .<br> If you're passionate about hospitality and have experience in the food and beverage industry, we'd love to hear from you.<br> ResponsibilitiesBarista Prepare and serve coffee, beverages, and other menu items.<br> Deliver excellent customer service.<br> Maintain cleanliness and hygiene standards.<br> Ensure proper handling of equipment and supplies.<br> Chef Prepare and present high-quality dishes.<br> Maintain food quality and consistency.<br> Follow food safety and hygiene standards.<br> Collaborate with the kitchen team to ensure smooth daily operations.<br> 1–2 years of relevant experience.<br> Strong communication and teamwork skills.<br> Ability to work in a fast-paced environment.<br> Passion for hospitality and customer satisfaction.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p><br><p>A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.</p><br><p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh</p><br><br>Job Description<br><br><p>&nbsp;Ensure that guests are satisfied with the production and presentation of food.</p><br><p>&nbsp;Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><br><p>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.</p><br><p>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.</p><br><p>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.</p><br><p>Ensure that all of the food listed in the daily menu is prepared.</p><br><p>Prepare the orders in accordance with established standards.</p><br><p>Pay utmost attention to the quantities planned for the food portions.</p><br><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><br><p>Store the food in his/her work station in the most correct manner.</p><br><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><br><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><br><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><br><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><br><p>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.</p><br><p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><br><br>Qualifications<br><br><p> Education: At least a primary school diploma.</p><br><p> Experience: At least 5 years of practical experience.</p><br><p> Foreign Language: Not required.</p><br><p> Courses and Seminars: Prior attendance in trainings in the related field.</p><br><p> Computer Literacy: Not required.</p><br><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><br> </div>

KEY RESPOSIBILITIES<br>• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.• Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.• Supervise the set-up of the bread display in the various buffets.• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.• Ensures recipes/master list and yields are in accordance with the company’s standards.• Completes the daily consumption re-cap as required by the Executive Chef.• Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Accountable for daily production recap.• Accountable to coach and train all assigned team members.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATION<br>• Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).• A culinary school degree is required.• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and interpersonal skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office<br><br><br><br><br>#Egypt Bakery Jobs #Egypt Chef Careers #Bakery Jobs Egypt #CDPBaker Egypt #Egypt Hospitality Jobs #Bakery Chef Opportunity #Hiring Baker #Pastry And Bakery Careers #Bakery Production Lead #Cruise Ship Careers #Shipboard Jobs #Culinary Jobs Abroad #Hospitality Careers #Global Chef Opportunities #Egypt Cruise Careers