مطلوب طباخين

مطلوب طيارين دليفري للعمل بمطعم سوري شهير يشترط امتلاك دراجة نارية(موتوسيكل) بمرتبات مجزية جدا

مطلوب للعمل مطعم وسياحي&nbsp;<br>مساعد شيف سخن<br>طباخ أول<br>طباخ ثاني<br>يفضل خبره بالمطاعم إنترناشيونال أو المطابخ الإيطالية والفرنسية الغربيه بشكل عام<br>مميزات&nbsp;<br>تبس عالي<br>نسبه<br>تأمينات<br>تأمين صحي

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><ul><li>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</li></ul><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><ul><li>Bring in the daily materials pulled from the storage house to the kitchen.</li><li>To support directly the Chef de Partie or Demi Chef in the daily operation and work.</li><li>&nbsp;To take the full responsibilities of his section when his immediate supervisor is not there.</li><li>&nbsp;To work according to the menu specifications (pictures or/and portions) set by Chef.</li><li>&nbsp;To keep working area at all times in Hygienic conditions according to the rules set by the hotel.</li><li>To communicate to his direct supervisor in all relevant &amp; important matters.</li><li>&nbsp;To control food stock.</li><li>&nbsp;To promote efficiency, confidence, courtesy and an extremely high standard of social skills.</li><li>To generally promote and ensure good inter-departmental relations.</li><li>&nbsp;To display a pleasant manner and positive attitude at all times and to promote a good company&nbsp; image to guests and colleagues.</li><li>&nbsp;To demonstrate pride in the workplace and personal appearance at all times when</li><li>representing the hotel thus identifying a high level of commitment.</li><li>&nbsp;To adhere to Company and Hotel rules and regulations at all times.</li><li>&nbsp;To report any equipment failures/problems to the Maintenance Department.</li><li>&nbsp;To pass any maintenance requests to the Maintenance Department.</li><li>&nbsp;To participate in any Training/Developments schemes as recommended by senior management.</li><li>&nbsp;To assist the Duty Manager in any task outlined/detailed by him/her.</li><li>&nbsp;To comply with any reasonable request made by management to the best of your ability.</li><li>&nbsp;To ensure that the standards required by laws and by management are maintained at all times in the areas specified above.</li></ul><br>Qualifications<br><br><ul><li>&nbsp;Education: At least a primary school diploma.</li><li>&nbsp;Experience: Can learn the job in 3 year and perform duties at expected level.</li><li>&nbsp;Foreign Language: Not required.</li><li>&nbsp;Courses and Seminars: Prior attendance in trainings in the related field.</li><li>&nbsp;Computer Literacy: Not required.</li><li>&nbsp;Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</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>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Bring in the daily materials pulled from the storage house to the kitchen.<br> To support directly the Chef de Partie or Demi Chef in the daily operation and work.<br> To take the full responsibilities of his section when his immediate supervisor is not there.<br> To work according to the menu specifications (pictures and/or portions) set by Chef.<br> To keep working area at all times in hygienic conditions according to the rules set by the hotel.<br> To communicate to his direct supervisor in all relevant and important matters.<br> To control food stock.<br> To promote efficiency, confidence, courtesy and an extremely high standard of social skills.<br> To generally promote and ensure good inter-departmental relations.<br> To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.<br> To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.<br> To adhere to company and hotel rules and regulations at all times.<br> To report any equipment failures or problems to the Maintenance Department.<br> To pass any maintenance requests to the Maintenance Department.<br> To participate in any training or development schemes as recommended by senior management.<br> To assist the Duty Manager in any task outlined or detailed by him or her.<br> To comply with any reasonable request made by management to the best of your ability.<br> To ensure that the standards required by laws and by management are maintained at all times in the areas specified above.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: Can learn the job in 3 years and perform duties at expected level.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in trainings in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</li> </ul> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong><br> In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p><strong>Note:</strong> Customization may be included for any specific local or legislative requirements, such as work permits.</p> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Ensure the quality of the food items and notify manager if a product does not meet specifications. Carry full responsibilities of his section when his immediate supervisor is not there. Work according to the menu specifications (pictures or/and portions) set by Chef. Keep working area at all times in Hygienic conditions according to the rules set by the hotel. Communicate to his direct supervisor in all relevant &amp; important matters. Promote efficiency, confidence, courtesy and an extremely high standard of social skills. To generally promote and ensure good inter-departmental relations. Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues. Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment. Adhere to Company and Hotel rules and regulations at all times. Report any equipment failures/problems to the Maintenance Department. Pass any maintenance requests to the Maintenance Department. Participate in any Training/Developments schemes as recommended by senior management. Assist the Duty Manager in any task outlined/detailed by him/her. Comply with any reasonable request made by management to the best of your ability. Ensure that the standards required by laws and by management are maintained at all times in the areas specified above. Implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma.</p><p>Experience: Can learn the job in 3 year and perform duties at expected level.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities Food Preparation and Cooking: Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant. Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed. Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation. Work with the kitchen team to ensure that dishes are cooked and delivered promptly. Station Management: Manage the section efficiently, ensuring it runs smoothly throughout service. Ensure that all ingredients are available and prepped in your section before service begins. Maintain a clean, organized, and safe working environment in your section. Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly. Quality Control: Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency. Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction. Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines. Leadership and Supervision: Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices. Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen. Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station. Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef. Health &amp; Safety Compliance: Ensure the kitchen complies with all food safety and hygiene regulations. Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination. Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment. Follow health and safety protocols to minimize hazards and ensure a safe work environment. Inventory and Stock Control: Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out). Track inventory levels and ensure that ingredients are used efficiently to minimize waste. Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time. Collaboration and Communication: Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations. Coordinate with other chefs to ensure that orders are completed on time and to the required standard. Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience. Training and Development: Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends. Participate in training sessions, both formal and informal, to enhance your culinary abilities. Be open to feedback and actively seek ways to improve performance and efficiency. Maintenance of Equipment: Ensure that all kitchen equipment and tools are used properly and are well-maintained. Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly. Keep your section's tools and equipment clean and in good working order. 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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Qualifications Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience. Leading Myself Positive Orientation Operational Decision Making Self-Development &amp; Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change Experience/Certificates/Education Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment. Culinary diploma or equivalent professional training from a reputable culinary school preferred. Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen. Good understanding of kitchen operations, food safety, and hygiene standards. Ability to work in a fast-paced, high-pressure environment. Strong leadership and communication skills. Attention to detail and a commitment to maintaining quality and consistency. Willingness to work flexible hours, including nights, weekends, and holidays. Physical Requirements Ability to stand for long periods and work in a fast-paced kitchen environment. Comfort working with hot equipment, sharp knives, and heavy kitchen tools. Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> To function and perform as an administrator and coordinator for the Food and Beverage office while ensuring the upkeep of communication and carrying responsible for the daily tasks as outlined by the Head of Department.<br><br><strong>MAIN RESPONSIBILITIES</strong><br><ul><li>Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li><li>Provide a professional and courteous service at all times and ensure that all employees follow the example.</li><li>Be knowledgeable of all services and products offered by the hotel.Have a knowledge and understanding of all food and beverage products and services.</li><li>Support in preparing/consolidating the yearly budget for the department.</li><li>Support the preparation of the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management.</li><li>Attend to all relevant staff meetings and hotel trainings.&nbsp;</li><li>Attend daily operations briefings with the Executive Chef in the absence of the Food &amp; Beverage Head of Department.</li><li>Attend daily or weekly Food &amp; Beverage meetings.</li><li>Ensure that minutes are taken at every meeting and circulated for further communication.Schedule and organise internal meetings when and as required during the monthly schedule.&nbsp;</li><li>Liaise purchasing requirements for the Department with the hotels’ Purchasing Department.</li><li>Ensure to withhold and not to disclose any employee details or administrative communications, personal information or overheard conversations to others.</li><li>Assist in updating all departmental operations manuals annually.</li><li>Prepare presentations and other documents required for the Food &amp; Beverage Head of Department.</li><li>Prepare and compile monthly, weekly Food &amp; Beverage reports.</li><li>Work in close relation with all Department Heads.</li><li>Assist operationally when required, especially during operational peaks or seasonal festivities and minimum once a week to ensure the upkeep of knowledge in the various outlets and departments.</li><li>Coordinate the design of F&amp;B menus, name tags and buffet signage when and as required.</li><li>Ensure that menus are printed, correctly formatted and spell-checked up to standard.</li><li>Seek ways to assist the outlet management maximising their revenues and profits.</li><li>Monitor and report the quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).</li><li>Assist in handling of guest complaints.</li><li>Monitor the Food &amp; Beverage Departments’ annual leaves and regularly update the Food &amp; Beverage Head of Department.</li><li>Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting departments.</li><li>Follow the global food &amp; beverage trends.</li><li>Assist the Outlet Managers in all actions plans and training programmes when and as required.</li><li>Respond to any changes within the Food &amp; Beverage department as dictated by the hotel management.</li><li>Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives.</li><li>Attend all corporate conference calls.</li></ul> </div>

<p><h4>Company description</h4> <p>Movenpick Cairo Media City, Egypt</p> <h4>Job description</h4> <p>We're looking for an experienced and detail-oriented stewarding supervisor to join our team in 6th of October City, Egypt. In this pivotal role, you will oversee all non-culinary kitchen operations and stewarding activities, ensuring that our facilities maintain the highest standards of cleanliness, organization, and efficiency. You will lead a dedicated team of stewards and cleaners while managing inventory, equipment maintenance, and compliance with health and safety regulations. Your leadership, organizational skills, and commitment to excellence will directly impact our operational success and customer satisfaction.</p> <p><strong>Responsibilities include:</strong><br> <li>Supervise and mentor all stewards and cleaning staff, providing clear direction, constructive feedback, and ongoing training on proper procedures for equipment handling, storage, sanitation, and food safety in accordance with health department regulations.</li> <li>Monitor and maintain accurate inventories of china, glassware, and silver across all outlets, conducting quarterly inventory audits and ensuring each location maintains proper operating par levels.</li> <li>Develop and implement weekly schedules for stewarding and cleaning personnel, ensuring adequate coverage and efficient workflow while maintaining flexibility to address operational needs.</li> <li>Order and manage all stewarding chemicals, cleaning supplies, and operating materials on a weekly basis, analyzing usage patterns to optimize inventory levels and reduce waste.</li> <li>Expedite the ordering of kitchen utensils and small culinary equipment, communicating directly with outlet managers regarding equipment needs and proper handling procedures.</li> <li>Collaborate with facilities management to ensure medium and heavy-duty equipment (hand carts, food and beverage vehicles, etc.) remains in optimal working condition.</li> <li>Prepare detailed pull sheets for upcoming events and banquets, coordinating the gathering and loading of utensils and equipment onto trucks with precision and care.</li> <li>Conduct regular inspections of all kitchen and stewarding areas to identify potential operating problems, sanitation issues, and safety hazards before they escalate.</li> <li>Maintain open communication with front-of-house managers and event coordinators to ensure seamless coordination of equipment supply and support for all service operations.</li> <li>Verify that gas cylinders are adequately filled and all banquet equipment and stoves are in proper working condition prior to events.</li> <li>Develop and implement preventive maintenance procedures and best practices to minimize equipment downtime and operational disruptions.</li> <li>Maintain detailed records of inventory, equipment maintenance, and staff performance to support data-driven decision-making and continuous improvement.</li> </p> <h4>Qualifications</h4> <p><strong>Required qualifications:</strong><br> <li>Minimum 3 years of stewarding experience in a hospitality or food service environment.</li> <li>Proven supervisory or leadership experience with the ability to train, motivate, and manage a team effectively.</li> <li>Ability to lift and carry up to 75 pounds regularly.</li> <li>Strong organizational and time management skills with the ability to prioritize multiple tasks simultaneously.</li> <li>Comprehensive knowledge of food safety, sanitation standards, and health department regulations.</li> <li>Ability to identify potential operating problems and develop proactive solutions.</li> <li>Excellent communication skills, both written and verbal, with the ability to collaborate across departments.</li> <li>Flexibility to work varied schedules, including holidays, weekends, and extended hours as needed.</li> <li>Physical capability to perform duties in a fast-paced kitchen environment.</li> <li>Proficiency in basic inventory management and record-keeping.</li> </p> <p><strong>Preferred qualifications:</strong><br> <li>Experience with inventory management software or point-of-sale systems.</li> <li>Certification in food safety or hospitality management.</li> <li>Experience managing banquet or event stewarding operations.</li> <li>Knowledge of kitchen equipment maintenance and troubleshooting.</li> <li>Bilingual capabilities (Arabic and English).</li> <li>Experience in a high-volume or multi-outlet food service operation.</li> </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> <strong>Creative leadership & menu innovation</strong><br> <p>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</p> <p>Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</p> <p>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</p> <strong>Operational & quality excellence</strong><br> <p>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</p> <p>Maintain compliance with HACCP and all local food safety regulations.</p> <p>Optimize production to control waste while preserving premium quality.</p> <strong>Team development & culture</strong><br> <p>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</p> <p>Conduct regular training sessions to enhance technical skills and service orientation.</p> <p>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</p> <p>Provide ongoing coaching and development opportunities aligned with departmental goals.</p> <strong>Financial & inventory management</strong><br> <p>Manage budgets, control food and labor costs, and align with hotel financial objectives.</p> <p>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</p> <p>Support monthly forecasting and reporting with the Executive Chef and Finance team.</p> <strong>Guest engagement & brand collaboration</strong><br> <p>Actively engage with guests during key dining events and special occasions.</p> <p>Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.</p> <p>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</p> <strong>Service excellence & quality</strong><br> <p>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</p> <p>Implement service standards & training: establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</p> <p>Guest feedback integration: actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</p> <strong>Training & development</strong><br> <p>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</p> <p>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</p> <p>Encourage creativity, collaboration, and a positive work environment within the kitchen.</p> <p>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</p> <strong>Sustainability</strong><br> <p>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</p> <p>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.</p> <p>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</p> <strong>Compliance & standards</strong><br> <p>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</p> <p>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</p> <p>Ensure all staff are properly trained in emergency procedures and health & safety protocols.</p> <h4>Qualifications</h4> <strong>Abilities / key competencies / skills</strong><br> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <strong>Experience / certificates / education</strong><br> <p><strong>Experience:</strong> Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</p> <p><strong>Education:</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</p> <strong>Skills & attributes</strong><br> <ul> <li>Creative visionary: passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: high standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <strong>Language</strong><br> <p>Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage.</p> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<p>JOB SUMMARY   Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.   Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,? begin your purpose, belong to an amazing global?team, and become the best version of you.</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>