وظائف مساعد شيف في مصر

<p>Required teaching assistant to teach English at the institute&nbsp;</p><p>Work is on Saturdays every week only&nbsp;</p>

The German University in Cairo desires to hire an Electrical Technician Assistant from those holding an industrial technical diploma in electricity or those working in the electricity field, aged between 21 and 28 years.<p><strong>Additional details</strong></p><ul><li>Number of vacancies: 5</li><li>Shift system: morning and evening</li><li>Benefits: health insurance, social insurance, transportation allowance, meals, housing, overtime</li></ul>

<p>Pharmacy Assistant needed to work at a pharmacy in Nasr City</p><p>&nbsp;</p><p>Our pharmacy in Nasr City announces the need to recruit a Pharmacy Assistant or pharmacist to join the team.</p><p>&nbsp;</p><p>Responsibilities and duties:</p><p>&nbsp;</p><p>Provide support to the responsible pharmacist and meet customer needs.</p><p>&nbsp;</p><p>Dispense medicines and medical supplies accurately according to instructions.</p><p>&nbsp;</p><p>Arrange and maintain stock and shelves and verify expiration dates.</p><p>&nbsp;</p><p>Polite interaction with the public and ability to work under pressure.</p><p>&nbsp;</p><p>Requirements:</p><p>&nbsp;</p><p>Previous experience in working in pharmacies or current students/graduates of the Faculty of Pharmacy.</p><p>&nbsp;</p><p>Honesty and full commitment to working hours.</p><p>&nbsp;</p><p>Residence near Nasr City is preferred.</p><p>&nbsp;</p><p>To apply, please send your experience details through the contact fields available in the advertisement.</p>

<p>A company looking for a organized, precise, proactive, and quick-learning executive assistant to work full-time from the company's headquarters in Cairo, and to work directly with management in organizing and following up on tasks.</p><p>Main duties</p><p>• Schedule and manage appointments and meetings and follow up on assignments.</p><p>• Coordinate with the team and relevant parties.</p><p>• Prepare correspondence, summaries, and reports.</p><p>• Research, gather information, and monitor projects.</p><p>• Organize files and information.</p><p>Requirements</p><p>• Appropriate university degree.</p><p>• Experience in administrative support, management, or coordination.</p><p>• Proficient in Microsoft Office and Google Workspace and Google tools for work.</p><p>• Very good level of English.</p><p>• Use of technology and artificial intelligence to boost productivity and improve work.</p><p>• Ability to work independently, prioritize, and maintain confidentiality.</p><p>• The applicant must be a non-smoker.</p><p>On-site, full-time work from the company's headquarters in Cairo.</p><p>&nbsp;</p>

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.

<p><h4>Company description</h4> <p>Movenpick Resort Khao Yai, Nakhon Ratchasima, Thailand</p> <h4>Job description</h4> <p>We're looking for an experienced and detail-oriented Assistant Chief Steward to join our dynamic team in 6th of October City, Egypt. In this pivotal role, you'll support the Chief Steward in overseeing all stewarding operations while leading a dedicated team to maintain the highest standards of hygiene, efficiency, and service excellence. You'll be instrumental in ensuring our Back of House operations run smoothly and support our organization's commitment to operational excellence and customer satisfaction.</p> <p><strong>Responsibilities:</strong><br> <li>Oversee and coordinate all stewarding operations, including task assignment, scheduling, payroll reporting, and vendor coordination to maximize Back of House efficiency and productivity.</li> <li>Ensure strict adherence to hygiene and sanitation standards, including garbage sorting, kitchen cleaning, and full compliance with health regulations and organizational policies.</li> <li>Manage equipment inventory levels, monitor and control breakages, prepare accurate budgets and forecasts, and coordinate seamlessly with Food & Beverage and Kitchen teams to meet operational needs.</li> <li>Lead, mentor, and develop the Stewarding team through effective recruitment, comprehensive training, coaching, performance management, and transparent communication to foster a collaborative work environment.</li> <li>Support the Executive Chef and key departments by submitting timely reports, ensuring readiness for special events, and implementing innovative cost control measures and process improvements.</li> <li>Analyze operational data and identify opportunities for efficiency gains while maintaining quality standards and supporting team members through change initiatives.</li> <li>Maintain professional standards and model exemplary behavior, demonstrating commitment to safety, cleanliness, and organizational values at all times.</li> </p> <h4>Qualifications</h4> <p><li>Minimum 4-5 years of progressive experience in a similar stewarding or operations management capacity with a proven track record of success.</li> <li>Strong leadership and team-building skills with the ability to motivate, mentor, and develop team members effectively.</li> <li>Excellent interpersonal and communication skills with the ability to interact professionally with all levels of staff and departments.</li> <li>Exceptional attention to detail and organizational skills with the ability to manage multiple priorities in a fast-paced environment.</li> <li>Proven ability to work effectively under pressure and in stressful situations while maintaining composure and delivering results.</li> <li>Strong negotiation and problem-solving skills with the ability to resolve conflicts constructively.</li> <li>Solid understanding of food safety standards, health regulations, and sanitation best practices.</li> <li>Proficiency in basic computer skills and familiarity with scheduling and inventory management software.</li> <li>Demonstrated ability to analyze operational metrics and implement data-driven improvements.</li> <li>Physical stamina and ability to perform the demands of the role, including standing for extended periods and lifting.</li> <li>Self-motivated, proactive approach with a commitment to continuous improvement and professional development.</li> <li>Professional appearance and demeanor with a customer-focused mindset and service-oriented attitude.</li> </p> <h4>Additional information</h4> <p>Assistant Chief Steward - Movenpick Cairo Media City</p></p><p></p>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.<br><br><ul><li>Help to direct, control, and coordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable, and smooth food service, at all times.</li><li>In charge of all respective kitchen work.</li><li>Inspect storerooms, refrigerators, and freezers daily, to prevent wastage.</li><li>Assist the Sous Chef in controlling costs by minimizing spoilage, utilizing food surpluses, and practicing portion control.</li><li>Check the quality and quantity of food received from the markets and stores.</li><li>Always look for cost saving and environmental ideas.</li><li>Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.</li><li>Maximize employee productivity, in order to minimize payroll costs.</li><li>Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.</li><li>Ensure that all food is prepared and served according to the standards set by the Executive Chef.</li><li>Produce and check the preparation and presentation of food.</li><li>Make sure standard recipes are used, and food is presented according to pictorials.</li><li>Make sure that all machines, furniture (fridges, benches, etc.), equipment, and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.</li><li>Ensure the Kitchen complies with health and safety standards to prevent accidents.</li><li>Participate in the Sous Chef's meeting when the Sous Chef is not on duty.</li><li>Ensure lines of communication within the outlet kitchen are effective.</li><li>Maintain interdepartmental communication to avoid frictions of any kind.</li><li>Represent the culinary team in a correct manner when in public areas.</li><li>Assist in staff training in conjunction with the Training Department and Departmental Trainers.</li><li>Maximise employee productivity and morale, and consistently maintain discipline, following hotel guidelines and local legislation.</li><li>Motivate all staff to perform their duties by demonstrating professionalism, organizational skill, and team spirit.</li><li>Ensure all staff adheres to grooming and presentation standards.</li><li>Report all accidents, and health and safety hazards to Executive Chef.</li><li>Follow up and keep a tidy control over function and event orders.</li><li>In charge of food requisitions, orders, and inter-kitchen transfers.</li><li>Instigate maintenance requests if necessary, and check on completion.</li><li>Responsible for the Duty Roster, Staff Leave, and Attendance Record.</li><li>Demonstrate Awareness of OH&amp;S policies and procedures ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li><li>Be aware of the duty of care and adhere to occupational, health and safety legislation, policies, and procedures.&nbsp;</li><li>Be familiar with property safety, first aid, and fire and emergency procedures, and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities</p><ul><li>Supervise Kitchen Operations: Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.</li><li>Supervise and mentor kitchen team, ensuring effective communication and teamwork.</li><li>Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.</li><li>Food Preparation &amp; Cooking: Prepare, cook, and present dishes according to the restaurant's menu and established recipes.</li><li>Maintain consistency in food preparation and presentation.</li><li>Ensure all food items are cooked to the highest quality standards.</li><li>Menu &amp; Recipe Development: Collaborate with the Executive Chef to develop and update menu offerings.</li><li>Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.</li><li>Team Management: Train, mentor, and supervise kitchen team to ensure efficient and effective performance.</li><li>Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.</li><li>Assist in scheduling staff and ensuring proper coverage during shifts.</li><li>Health &amp; Safety Compliance: Ensure all kitchen operations adhere to food safety and sanitation regulations.</li><li>Maintain cleanliness and organization in the kitchen area at all times.</li><li>Monitor food storage, handling, and preparation to meet health and safety guidelines.</li><li>Quality Control: Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.</li><li>Address any issues or concerns regarding food quality or kitchen operations in a timely manner.</li><li>Support Executive Chef: Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.</li><li>Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.</li><li>Additional Responsibilities: Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Qualifications</p><p>Abilities/Key Competencies/Skills</p><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li><li>Leading Others</li><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li><li>Leading the Business</li><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p>Experience/Certificates/Education</p><ul><li>Experience: Minimum of 4 - 6 years of experience in a senior culinary role, with at least 2 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</li><li>Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</li><li>Skills &amp; Attributes:</li><ul><li>Strong leadership, organizational, and communication skills.</li><li>Deep knowledge of cooking techniques, kitchen management, and food safety regulations.</li><li>Ability to thrive in a fast-paced and high-pressure environment.</li><li>Strong business acumen in managing costs, employees, and kitchen resources.</li></ul><li>Language:</li><ul><li>Excellent reading, writing and oral proficiency in English language.</li><li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li></ul></ul><p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p><p></p></section>

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Responsibilities</strong></p><p><strong>Speciality Area Oversight:</strong></p><ul><li>Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</li><li>Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</li><li>Take charge of creating, refining, and enhancing dishes that fit the specialty area.</li><li>Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</li></ul><p><strong>Menu Development and Execution:</strong></p><ul><li>Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.</li><li>Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</li><li>Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</li></ul><p><strong>Employee Supervision and Training:</strong></p><ul><li>Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</li><li>Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</li><li>Provide mentorship to staff, helping them develop skills within the specialty area.</li><li>Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</li></ul><p><strong>Quality Control and Presentation:</strong></p><ul><li>Maintain high standards of food quality, flavor, and presentation in the specialty area.</li><li>Monitor food preparation and cooking techniques to ensure they align with the restaurant s standards.</li><li>Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</li></ul><p><strong>Kitchen Management:</strong></p><ul><li>Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</li><li>Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</li><li>Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</li><li>Work with the team to ensure efficient food preparation, especially during peak hours.</li></ul><p><strong>Inventory and Stock Control:</strong></p><ul><li>Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</li><li>Track ingredient usage to minimize waste and help control food costs.</li><li>Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</li></ul><p><strong>Health, Safety, and Cleanliness Compliance:</strong></p><ul><li>Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</li><li>Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</li><li>Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</li></ul><p><strong>Customer Satisfaction:</strong></p><ul><li>Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</li><li>Respond to customer feedback related to specialty dishes and make adjustments as needed.</li><li>Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</li></ul><p><strong>Additional Responsibilities:</strong></p><ul><li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</li><li>Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li><li>Strong culinary skills and knowledge in the specialty area.</li><li>Proficient in using specialized tools or equipment unique to the culinary specialty.</li><li>Strong leadership and organizational skills.</li><li>Ability to multitask and work under pressure, particularly during peak service times.</li><li>Exceptional attention to detail, particularly in food presentation and quality.</li><li>Good understanding of food safety and sanitation standards.</li><li>Excellent reading, writing and oral proficiency in English language.</li><li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li><li>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company's Heartist service culture to be responsive, respectful and deliver a great experience.</li></ul><p></p></section>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel<br> Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know – connecting people to the city, the culture and the moment.<br> This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Speciality area oversight:</strong> <ul> <li>Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</li> <li>Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</li> <li>Take charge of creating, refining, and enhancing dishes that fit the specialty area.</li> <li>Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</li> </ul> <strong>Menu development and execution:</strong> <ul> <li>Collaborate with the sous chef and executive chef to develop new menu items or specials within the specialty area.</li> <li>Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</li> <li>Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</li> </ul> <strong>Employee supervision and training:</strong> <ul> <li>Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</li> <li>Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</li> <li>Provide mentorship to staff, helping them develop skills within the specialty area.</li> <li>Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</li> </ul> <strong>Quality control and presentation:</strong> <ul> <li>Maintain high standards of food quality, flavor, and presentation in the specialty area.</li> <li>Monitor food preparation and cooking techniques to ensure they align with the restaurant’s standards.</li> <li>Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</li> </ul> <strong>Kitchen management:</strong> <ul> <li>Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</li> <li>Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</li> <li>Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</li> <li>Work with the team to ensure efficient food preparation, especially during peak hours.</li> </ul> <strong>Inventory and stock control:</strong> <ul> <li>Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</li> <li>Track ingredient usage to minimize waste and help control food costs.</li> <li>Work with the sous chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</li> </ul> <strong>Health, safety, and cleanliness compliance:</strong> <ul> <li>Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</li> <li>Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</li> <li>Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</li> </ul> <strong>Customer satisfaction:</strong> <ul> <li>Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</li> <li>Respond to customer feedback related to specialty dishes and make adjustments as needed.</li> <li>Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</li> </ul> <strong>Additional responsibilities:</strong> <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul> <h4>Qualifications</h4> <strong>Abilities / key competencies / skills</strong> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <strong>Leading myself</strong> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <strong>Leading others</strong> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <strong>Leading the business</strong> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <strong>Experience / certificates / education</strong> <ul> <li>Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</li> <li>Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Skills & attributes: <ul> <li>Strong culinary skills and knowledge in the specialty area.</li> <li>Proficient in using specialized tools or equipment unique to the culinary specialty.</li> <li>Strong leadership and organizational skills.</li> <li>Ability to multitask and work under pressure, particularly during peak service times.</li> <li>Exceptional attention to detail, particularly in food presentation and quality.</li> <li>Good understanding of food safety and sanitation standards.</li> </ul> </li> <li>Language: <ul> <li>Excellent reading, writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> </ul> </li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong><br> The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.<br> The ability to challenge the norm and work in an environment that is both creative and rewarding.<br> Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.<br> A competitive package and plenty of development opportunities.</p></p><p></p>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <h4>Food preparation and cooking:</h4> <ul> <li>Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</li> <li>Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</li> <li>Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</li> <li>Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</li> </ul> <h4>Station management:</h4> <ul> <li>Manage the section efficiently, ensuring it runs smoothly throughout service.</li> <li>Ensure that all ingredients are available and prepped in your section before service begins.</li> <li>Maintain a clean, organized, and safe working environment in your section.</li> <li>Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</li> </ul> <h4>Quality control:</h4> <ul> <li>Monitor the preparation and presentation of all dishes to ensure they meet the restaurant’s standards for taste, appearance, and consistency.</li> <li>Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</li> <li>Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant’s presentation guidelines.</li> </ul> <h4>Leadership and supervision:</h4> <ul> <li>Supervise and guide junior kitchen associates (such as commis chefs), ensuring they follow proper cooking techniques and hygiene practices.</li> <li>Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</li> <li>Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</li> <li>Handle any issues that arise in your section, reporting them to the sous chef or head chef.</li> </ul> <h4>Health & safety compliance:</h4> <ul> <li>Ensure the kitchen complies with all food safety and hygiene regulations.</li> <li>Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</li> <li>Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</li> <li>Follow health and safety protocols to minimize hazards and ensure a safe work environment.</li> </ul> <h4>Inventory and stock control:</h4> <ul> <li>Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO – First In, First Out).</li> <li>Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</li> <li>Report any shortages or issues with stock to the sous chef or head chef, ensuring that necessary supplies are ordered in time.</li> </ul> <h4>Collaboration and communication:</h4> <ul> <li>Communicate effectively with kitchen team, front-of-house team, and the sous chef to ensure smooth operations.</li> <li>Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</li> <li>Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</li> </ul> <h4>Training and development:</h4> <ul> <li>Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</li> <li>Participate in training sessions, both formal and informal, to enhance your culinary abilities.</li> <li>Be open to feedback and actively seek ways to improve performance and efficiency.</li> </ul> <h4>Maintenance of equipment:</h4> <ul> <li>Ensure that all kitchen equipment and tools are used properly and are well-maintained.</li> <li>Report any faulty or damaged equipment to the head chef, ensuring that repairs are carried out promptly.</li> <li>Keep your section's tools and equipment clean and in good working order.</li> </ul> <h4>Additional responsibilities</h4> <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul> <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <h4>Leading myself</h4> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <h4>Leading others</h4> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <h4>Leading the business</h4> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience / certificates / education</h4> <ul> <li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Culinary diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</li> <li>Good understanding of kitchen operations, food safety, and hygiene standards.</li> <li>Ability to work in a fast-paced, high-pressure environment.</li> <li>Strong leadership and communication skills.</li> <li>Attention to detail and a commitment to maintaining quality and consistency.</li> <li>Willingness to work flexible hours, including nights, weekends, and holidays.</li> </ul> <h4>Physical requirements</h4> <ul> <li>Ability to stand for long periods and work in a fast-paced kitchen environment.</li> <li>Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</li> <li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Responsibilities</strong></p><p><strong>Pastry and Bakery Production:</strong> Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods. Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance. Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus. Maintain consistency in quality and presentation of all baked goods. Prepare items in bulk when necessary, such as for events or special orders.</p><p><strong>Section Management:</strong> Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use. Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages. Supervise the preparation of garnishes and decorations to complement the presentation of desserts. Ensure that food safety standards and health regulations are strictly followed in the pastry section.</p><p><strong>Creativity and Innovation:</strong> Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate. Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences. Contribute ideas for themed events or special occasions that require custom pastry and bakery products.</p><p><strong>Team Leadership and Training:</strong> Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques. Provide constructive feedback and ensure team members adhere to the kitchen s standards of hygiene, safety, and efficiency. Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts.</p><p><strong>Quality Control:</strong> Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen. Ensure that each dish is visually appealing and meets the standards expected by the establishment. Review and adjust recipes as needed to maintain the best quality, flavor, and consistency.</p><p><strong>Health &amp; Safety Compliance:</strong> Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times. Follow proper food handling, storage, and sanitation procedures to prevent contamination. Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management.</p><p><strong>Inventory and Supply Management:</strong> Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly. Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels. Assist with inventory counts and monitor ingredient usage to minimize waste.</p><p><strong>Collaboration:</strong> Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service. Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time. Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones.</p><p><strong>Equipment Maintenance:</strong> Ensure that all pastry-specific equipment is properly maintained and used correctly. Report any damaged or faulty equipment to the appropriate person for repair or replacement. Keep track of equipment usage and report when items need to be replaced or repaired.</p><p><strong>Record Keeping and Reporting:</strong> Keep accurate records of recipes, production levels, and food safety logs for the pastry section. Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef. Assist with budgeting and cost control in the pastry section to ensure profitability.</p><p><strong>Additional Responsibilities</strong> Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.</li><li>Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li><li>In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.</li><li>Creative flair for developing and presenting new pastry items and desserts.</li><li>Strong leadership skills to supervise and train junior pastry associates.</li><li>Knowledge of health and safety standards, including food hygiene regulations.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Strong attention to detail, particularly in presentation and quality control.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li><li>Ability to stand for long periods, often in a fast-paced, hot kitchen environment.</li><li>Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.</li><li>Good manual dexterity to handle delicate pastry work and intricate decorations.</li><li>Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.</li><li>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company's Heartist service culture to be responsive, respectful and deliver a great experience.</li></ul><p></p></section>