وظائف مصمم مطابخ - البحر الأحمر مصر

Job Description Create detailed 2D and 3D designs for woodworking products and workshop manufacturing requirements. Prepare technical drawings and production-ready designs for CNC machining. Generate CNC programs and optimize cutting paths for efficiency and material utilization. Operate and monitor CNC machines to ensure accurate production according to specifications. Read and interpret engineering drawings and design files. Conduct quality checks on finished products and make necessary adjustments. Collaborate with production and workshop teams to improve manufacturing processes. Troubleshoot operational issues related to CNC machinery and production. Perform basic machine setup and calibration. Support preventive maintenance activities when required.<p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning shift only</li><li>Benefits: health insurance, social insurance, transportation allowance, meals, housing, overtime</li></ul>

Job Purpose:<br>Design review, design in house, coordinate, review company projects from conception stage to construction realization providing a high-quality product in targeted time with the required value engineer with minimum costs.<br>Responsibilities:Manage translation of development projects programs into applicable design over the complete project cycle from conception stage to construction, and make sure that each task is done on time within the assigned budget. Review and approve mechanical designs received from consultants, and lead coordination works with operation teams to guarantee the networks harmony. Review and supervise all design phases and deliverable to ensure that all the development objectives and concepts are delivered as planned Manage- in cooperation with project management team -conducting clear explanation for different projects and replying to quires and RFIs raised by the contractors. Follow up and supervise full implementation of contracts with consultants. In the case of in-house design, perform the design in accordance with the project plan, and Orascom vision. Manage the mechanical team while coordination with other disciplines to maintain and achieve Orascom vision. Review and approve technical submittals for mechanical systems. Document all relevant discussions thoroughly in letters, memos, or meetings reports.<br>Qualifications:BSC. Of Mechanical Power Engineering. Experience: 8-13 years, mainly in mechanical systems Design HVAC, Plumbing & Firefighting systems, infrastructure works…etc. experience in construction field, and real estate projects is a must. Computer skills: Perfect command of Auto CAD & RIVIT& Microsoft office & internet. Language Skills: Perfect command of English.

Responsibilities and Duties: - Prepare and cook all hot dishes and meals (grills, stews, fish, meats, poultry, pastas) according to standard recipes. - Prepare and set up hot sauces, broths, and special dressings for main meals. - Ensure foods are cooked at correct temperatures and maintain speed and quality in plate output. - Monitor line setup readiness and coordinate with other kitchen departments during peak times and shifts. - Strictly adhere to personal hygiene standards, sanitize kitchen tools, and apply health, safety, and HACCP food safety requirements. - Keep cooking equipment (grills, ovens, fryers) clean and minimize ingredient waste. Requirements: - Gender: male and female - Educational qualification: secondary / high school / higher education (preferably graduates of hospitality/hotel management or culinary institutes) - Experience: 1 to 3 years in hot kitchen in hotels or well-known restaurants - Ability to work under pressure, handle high temperatures, and quick thinking Benefits: - We provide housing for expatriates / full accommodation - Daily meals during shifts - Transportation provided - Social insurances <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: morning shifts only</li><li>Benefits: social insurance, transportation allowance, meals, housing</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>

Responsibilities: - Prepare and cook all hot dishes and meals (grills, stews, fish, meats, poultry, pastas) according to Standard Recipes. - Prepare and set up hot sauces, gravies, and special dressings for main courses. - Ensure foods are cooked at correct temperatures and maintain speed and quality in plate output. - Monitor Line Setup readiness and coordinate with other kitchen sections during peak periods and shifts. - Strict adherence to personal hygiene standards and sanitization of kitchen tools, and comply with health and food safety requirements (HACCP). - Maintain cleanliness of cooking equipment (grills, ovens, fryers) and minimize food waste. Requirements: Gender: Male and Female. Education: Intermediate / Upper Intermediate / Higher Education (preferably Tourism & Hotels graduates / Culinary institutes). Experience: 1 to 3 years of hot kitchen experience in hotels or well-known restaurants. Ability to work under pressure, handle high temperatures, and quick decision making. Benefits: We provide housing for expatriates / full accommodation. Daily meals during shifts. Transportation provisions. Social insurance. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning only</li><li>Benefits: social insurance, transportation allowance, meals, housing</li></ul>

Garde Manger Chef / Cold Kitchen Supervisor for Island Operations. Responsibilities and duties: - Prepare and assemble all types of Eastern and Western salads and cold appetizers. - Prepare dressings and sauces for salads. - Cut and arrange cold cuts, smoked fish, and cold buffet dishes. - Aesthetic coordination of the open buffet and attention to presentation. - Strict adherence to food safety standards (HACCP), personal hygiene, and tool cleanliness. Requirements and conditions: - Gender: male and female. - Education: middle school / high school / higher education. - Experience: 1 to 3 years in the cold kitchen department (Garde Manger). - Excellent knife skills, coordination, and speed. Benefits and compensation: - Accommodation for expatriates / full housing. - Daily meals provided. - Transportation provided. - Competitive salary + service charge share. - Social and medical insurance. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: morning only</li><li>Benefits: social insurance, transportation allowance, meals, housing</li></ul>

Garde Manger / Cold Kitchen Supervisor for island work. Responsibilities and duties: - Prepare and prepare all kinds of eastern and western salads and cold appetizers. - Prepare dressings for salads. - Cut and arrange cold meats and smoked fish and cold buffet dishes. - Aesthetic coordination of the open buffet and attention to presentation. - Strict adherence to food safety standards (HACCP) and personal hygiene and tool cleanliness. Requirements and conditions: - Gender: Male and Female. - Qualification: Secondary / Higher Secondary / Higher qualification. - Experience: 1 to 3 years in the cold kitchen department (Garde Manger). - Excellent skills in using knives, coordination, and speed of performance. Benefits and compensation: - We provide housing for expatriates / full accommodation. - Daily meals provided. - Transportation provided. - Attractive salary + portion of service charge. - Social and medical insurance. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning only</li><li>Benefits: Social insurance, transportation allowance, meals, housing</li></ul>

Job details and responsibilities: - Prepare, shape, and knead the pizza dough and all Italian pastries and baked goods according to high-quality standards. - Prepare and cut fresh ingredients (cheese, vegetables, meats, sauces) and organize the workstation regularly. - Bake and cook pizzas in the oven professionally, observing appropriate temperatures and cooking times. - Strict adherence to hygiene standards, food safety, and occupational health in the kitchen. - Track and follow inventory requests for ingredients and supplies for the pizza station daily. Requirements: - Prior experience in preparing Eastern or Italian pizza (preferred in the tourism or restaurant/hotel sector). - Ability to work efficiently and quickly under pressure during peak hours. Benefits: - Housing for expatriates / housing allowance. - Daily meal during working hours. - Social securities. - Transportation to and from the island. Additional details: - Number of vacancies: 1 - Shift system: morning only - Benefits: social security, transportation allowance, meals, housing

Job details and responsibilities: - Execute embroidery shapes and designs required on products and fabrics according to quality standards. - Operate and monitor embroidery machines regularly and handle minor malfunctions during work. - Prepare fabrics and threads and determine colors and sizes required for each design. - Inspect embroidered pieces and ensure they are free of defects before final delivery. Requirements: - Experience in handling embroidery machines (industrial or manual). - Accuracy and attention to detail and quality. Benefits and allowances: - Accommodation provided for expatriates / housing allowance. - Daily meal during working hours. - Social insurance - Transportation <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 2</li><li>Shift system: Morning only</li><li>Benefits: social insurance, transportation allowance, meals, housing</li></ul>

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

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

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

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

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

Job Summary We are seeking an experienced Restaurant Manager to lead operations at our upscale Indian restaurant. The role involves delivering exceptional dining and a la carte experiences while managing the overall restaurant performance, team, and guest satisfaction.<br>Key Responsibilities Oversee daily restaurant operations, ensuring high standards of food quality, service, and ambiance Manage a la carte and dining service, including table management, reservations, and guest flow Lead, train, and motivate the front-of-house and service teams Maintain excellent guest relations and handle complaints professionally Control costs, manage inventory, and achieve revenue and profitability targets Coordinate closely with the kitchen team to ensure seamless service Ensure compliance with health, safety, and hygiene standards Drive upselling and enhance the overall guest dining experience<br>Qualifications & Experience Minimum 2–5 years of experience as a Restaurant Manager in an upscale or fine-dining restaurant Proven experience in a la carte service operations Strong understanding of upscale dining standards and hospitality protocols<br>Skills & Competencies Excellent leadership and team management skills Strong guest service orientation and problem-solving ability Good financial and operational acumen Effective communication and interpersonal skills Ability to work under pressure in a fast-paced environment Passion for delivering high-quality dining experiences

<strong>Company Description</strong> The Cascades Golf Resort, SPA &amp; Thalasso is a luxury destination located on the highest point of the Somabay Peninsula, offering panoramic views of the Red Sea, desert mountains, and lush golf course fairways. The resort features an 18-hole, par 72 Cascades Golf Course designed by Gary Player, attracting golf enthusiasts from around the world. It is also home to The Cascades Spa &amp; Thalasso, one of the largest and best-equipped thalasso therapy spas globally, with 65 treatment rooms across 7,500 m². Team members join an environment focused on high-quality guest experiences, professional service standards, and a refined resort atmosphere.<br><strong>Role Description</strong> This is a full-time, on-site waitress role based in Hurghada at The Cascades Golf Resort, SPA &amp; Thalasso. The role involves welcoming guests, presenting menus, taking food and beverage orders, and serving meals and drinks in a professional and timely manner. Daily tasks include setting up and clearing tables, maintaining cleanliness in the dining areas, and coordinating with kitchen and bar staff to ensure accurate and efficient service. The waitress will handle guest inquiries, manage special requests, process payments, and support resort service standards by promoting menu items and ensuring a courteous, attentive experience. The position requires adherence to health, safety, and hygiene regulations and active participation in team briefings and training.<br><strong>Qualifications<br></strong> <ul><li>Strong customer service and guest relations skills, with a friendly and professional demeanor.</li><li>Food &amp; Beverage and food service experience, including serving, menu familiarity, and basic order handling.</li><li>Clear communication skills for interacting with guests and coordinating with colleagues and kitchen staff.</li><li>Basic cooking or food preparation awareness is an advantage for understanding dishes and guest requests.</li><li>Previous experience in hospitality, resorts, or fine dining environments is preferred.</li><li>Ability to stand for extended periods, carry trays, and work flexible hours, including weekends and holidays.</li><li>Knowledge of food safety and hygiene standards; formal training or certification is an asset.</li><li>Basic proficiency in English; additional languages are a plus for serving international guests.</li></ul>