Chief Assistant Jobs in Egypt 2026

0 to 0 years Naukri Gulf

Commis 1st

On-site - Egypt - Egypt 16 July 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</div></section><section>Desired Candidate ProfileEducation: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</section>

Full Time 0 to 0 years Hilton jobs

Junior Sous Chef

On-site - Egypt - Istanbul 22 May 2026

What will I be doing?As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul type=\"disc\"><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Contribute to menu creation</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Ensure consistency in quality of dishes at all times</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Manage customer relations when necessary, in the absence of the Junior Sous Chef</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Ensure resources meet business needs through the effective management of working rotas</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Support brand standards through the training and assessment of your team</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Manage food cost controls to contribute to Food and Beverage revenue</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Knowledge of activities in other departments and implications</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l2 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Ensure compliance with food hygiene and Health and Safety standards</li></ul>What are we looking for?A Junior Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul type=\"disc\"><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Strong Chef de Partie or previous Junior Sous Chef Experience</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Approaches food in a creative way</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Strong supervisory skills</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Positive attitude</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Good communication skills</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Committed to delivering a high level of customer service</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Excellent grooming standards</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Excellent planning and organising skills</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Willingness to learn</li></ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul type=\"disc\"><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l0 level1 lfo3;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Relevant qualifications for role</li><li class=\"MsoNormal\" style=\"line-height:normal;mso-list:l0 level1 lfo3;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Ability to work a variety of shifts including weekends, days, afternoons and evenings</li></ul>What's in it for me?<ul type=\"disc\"><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Career and development opportunities in Hilton Hotels Worldwide</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Competitive Salary & Wages</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Monthly Transportation Allowance</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Private Health Insurance (After completing a six-month assignment period)</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">“Go Hilton” - discounted room rates in Hilton Hotels Worldwide for yourself and your family members & friends</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Complimentary Dry Cleaning for Business Attire after the opening.</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">50% discount on personal food & beverage consumption in the sister hotels. </li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">14 days paid paternity leave</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l0 level1 lfo1;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Opportunity to make a positive impact on environment and community with Travel with Purpose program</li></ul>Specifically, we look for demonstration of these Hilton Values:<ul type=\"disc\"><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Hospitality - We're passionate about delivering exceptional guest experiences.</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Integrity - We do the right thing, all the time.</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Leadership - We're leaders in our industry and in our communities.</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Teamwork - We're team players in everything we do.</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Ownership - We're the owners of our actions and decisions.</li><li class=\"MsoNormal\" style=\"background-color:white;line-height:normal;mso-list:l1 level1 lfo2;mso-margin-bottom-alt:auto;mso-margin-top-alt:auto;tab-stops:list .5in;\">Now - We operate with a sense of urgency and discipline</li></ul> What will it be like to work for Hilton?Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its <a href=\"http://jobs.hiltonworldwide.com/our-brands/index.php\" target=\"_blank\">global brands</a>. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

5 to 10 years Naukri Gulf

Executive Sous Chef Buffet - Hot

On-site - Egypt - Giza 10 August 2026

Administration

We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standardsLead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectationsMaintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocolsMonitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilizationPlan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferencesManage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service deliveryConduct regular quality control checks and implement corrective actions to maintain consistent food standardsCoordinate with front-of-house staff to ensure seamless buffet service and guest satisfactionMaintain detailed records of food costs, inventory, and kitchen operationsFoster a professional, organized, and safety-conscious kitchen environmentDesired Candidate Profile<ul><li>Minimum 5 years of professional kitchen experience in a high-volume hospitality setting</li><li>Minimum 2 years of experience in a sous chef or senior culinary supervisory role</li><li>Proven expertise in hot food preparation, cooking techniques, and buffet service management</li><li>Strong knowledge of food safety, sanitation standards, and HACCP certification</li><li>Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff</li><li>Excellent organizational and time management abilities in a fast-paced environment</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong attention to detail and commitment to quality control</li><li>Knowledge of inventory management and food cost control</li><li>Familiarity with kitchen management systems and POS systems (preferred)</li><li>Ability to work flexible hours, including evenings, weekends, and holidays as required</li><li>Excellent communication and interpersonal skills</li><li>Physical ability to stand for extended periods and work in a hot kitchen environment</li></ul>

Full Time 0 to 0 years Gulf Talnet

Sous Chef

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> Portaluna, a Morgans Originals Hotel 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. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. <h4>Job description</h4> <h4>Responsibilities</h4> Supervise kitchen operations: <li>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> Food preparation & cooking: <li>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> Menu & recipe development: <li>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> Team management: <li>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> Health & safety compliance: <li>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> Quality control: <li>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> Support Executive Chef: <li>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> Additional responsibilities: <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> <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> 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 <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> Leading others <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> Leading the business <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> <h4>Experience / certificates / education</h4> <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 & attributes: o Strong leadership, organizational, and communication skills. o Deep knowledge of cooking techniques, kitchen management, and food safety regulations. o Ability to thrive in a fast-paced and high-pressure environment. o Strong business acumen in managing costs, employees, and kitchen resources. </li> <li>Language: o Excellent reading, writing and oral proficiency in English language. o Ability to speak other languages and basic understanding of local languages will be an advantage. </li> These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences. <h4>Additional information</h4> What awaits you... <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>

0 to 0 years Naukri Gulf

Chef De Partie

On-site - Egypt - Egypt 25 May 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Responsibilities Food Preparation and Cooking: <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> Station Management: <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> Quality Control: <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> Leadership and Supervision: <ul> <li>Supervise and guide junior kitchen associate (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> Health & Safety Compliance: <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> Inventory and Stock Control: <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> Collaboration and Communication: <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> Training and Development: <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> Maintenance of Equipment: <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> Additional Responsibilities <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>Desired Candidate Profile 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 & 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</section>

Full Time 0 to 0 years LinkedIn

Assistant Pastry Chef

On-site - Egypt - Cairo 8 July 2026

Hospitality & Tourism

We're Hiring: Assistant Pastry Chef About Cairo Eats Catering: Cairo Eats Catering is a leading food and catering company dedicated to delivering exceptional culinary experiences through high-quality food, innovation, and outstanding service. Position: Pastry Chef We are seeking a creative and talented Assistant Pastry Chef to join our culinary team. The ideal candidate will be responsible for preparing a variety of high-quality desserts, pastries, cakes, and baked goods while maintaining exceptional standards of taste, presentation, and food safety. Requirements:Proven experience as an Assistant Pastry Chef or in a similar role. Strong knowledge of baking and pastry techniques. Creativity and attention to detail in dessert presentation. Understanding of food safety and sanitation standards. Ability to work efficiently in a fast-paced environment. Strong organizational and time-management skills. ???? Job Location: Obour City ???? Benefits:Attractive Basic Salary Medical Insurance Social Insurance Accommodation provided If you're interested, kindly send your CV through Linked In.

Full Time 0 to 0 years Gulf Talnet

Assistant Director of Food and Beverage

On-site - Egypt - Cairo 20 July 2026

Information Technology

<h4>About Four Seasons:</h4> Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. <h4>About the location:</h4> The heartbeat of the Nile. In the heart of Cairo on the banks of the River Nile, our hotel opens the door to discovering Egypt’s 5,000-year-old ancient mysteries. Just a short drive away, set out to explore the majestic pyramids, the 1,000-year-old market, the 12th-century citadel and the ancient Egyptian museum. Later, experience Cairo’s breathtaking sunset from the Nile on a traditional felucca, dine at our nine acclaimed restaurants, relive the pharaoh’s beauty secrets at the spa or simply take an art tour to see the collection of contemporary local artwork that fills our halls. <h4>About Four Seasons Hotel Cairo at Nile Plaza, Egypt:</h4> Four Seasons Hotel Cairo at Nile Plaza dedicates to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture is personified by its employees - people who share a single focus and encourage to offer phenomenal service. We seek the creative talents that are well-mannered, visionary, and passionate and having a deep understanding of the hospitality concept. <h4>The role of assistant director of food & beverage:</h4> We are seeking a dynamic leader to oversee our Food & Beverage Division. This role involves planning, organizing, directing, and controlling the work of both employees and managers to ensure smooth operations. The ideal candidate will uphold the highest standards of service, delivering exceptional experiences and personalized attention to every guest. <h4>Our ideal assistant director of food & beverage:</h4> We are looking for an experienced professional with 2–3 years in a similar role within a luxury hotel and fluency in Arabic and English. The position requires strong leadership skills to select, train, evaluate, motivate, and coach employees and managers across multiple Food & Beverage outlets, ensuring cultural and core standards are consistently met. Responsibilities include managing labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control, while driving creative revenue solutions to maximize profitability. The ideal candidate will maintain a strong presence in operations, build lasting relationships with guests, and collaborate closely with the Director of Food & Beverage, Executive Chef, and Sous Chefs to design menus that deliver exceptional quality. Excellent communication and coordination skills are essential, along with the ability to work harmoniously and professionally with colleagues and supervisors while upholding company standards of conduct. <h4>Unlock a world of employee well-being & satisfaction with our comprehensive benefit offerings:</h4> <ul> <li>Competitive salary, wages, and a comprehensive benefits package</li> <li>Excellent training and development opportunities</li> <li>Complimentary dry cleaning for employee uniforms, employee meals and stays at Four Seasons properties (based on availability), with discounted meals</li> <li>Comprehensive private medical insurance, dental, disability, and life insurance</li> <li>Retirement benefits and pension</li> </ul> In line with our plans for future growth, we have faith in our staff levels in keeping with our exceptional staff-to-guest ratios. We believe that attitude counts as much as skill. As a result, Four Seasons hires motivated people who we train to perform superbly, while we craft an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We look forward to receiving your application!

0 to 0 years Naukri Gulf

Chef De Partie

On-site - Egypt - Egypt 11 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">ResponsibilitiesFood Preparation and Cooking:<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>Station Management:<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>Quality Control:<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>Leadership and Supervision:<ul><li>Supervise and guide junior kitchen associate (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>Health & Safety Compliance:<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>Inventory and Stock Control:<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>Collaboration and Communication:<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>Training and Development:<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>Maintenance of Equipment:<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>Additional ResponsibilitiesPerform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</div></section><section>Desired Candidate Profile<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><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><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><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></section>

0 to 0 years Naukri Gulf

Chef De Partie

On-site - Egypt - Egypt 11 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">ResponsibilitiesFood 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 & 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.</div></section><section>Desired Candidate ProfileMinimum 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.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 & ManagementLeading Others: Developing an Empowered Team, Leading an Engaged and Diverse Team, CommunicationLeading the Business: Advocating Guest Passion, Business Planning and Analysis, Business Improvement and Change</section>

Full Time 0 to 0 years Gulf Talnet

Banquet Sous Chef

On-site - Egypt - Cairo 24 July 2026

Information Technology

<h4>Company description</h4> 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. Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster. <h4>Job description</h4> <ul> <li>Oversee the preparation and presentation of banquet dishes, ensuring timely service and adherence to quality standards.</li> <li>Collaborate with the executive chef to design and customize menus for various events, considering dietary restrictions and guest preferences.</li> <li>Collaborate with event planners and clients to understand their specific food preferences and dietary requirements.</li> <li>Supervise and train kitchen staff, ensuring efficient workflow and compliance with health and safety regulations.</li> <li>Manage inventory levels, order supplies, and maintain proper storage and rotation of food items to minimize waste.</li> <li>Ensure that all food is prepared according to recipes and presentation standards, maintaining consistency and quality across all dishes.</li> <li>Ensure proper food temperatures when cooking and proper storage afterward.</li> <li>Address any issues that arise during events, such as staffing shortages or last-minute menu changes, to ensure smooth operations.</li> </ul> <h4>Qualifications</h4> <ul> <li>3-5 years of experience in a professional kitchen, with a focus on large-scale food preparation and event coordination in luxury hospitality.</li> <li>Knowledge of health and safety standards / related certificate is preferred.</li> <li>Strong leadership, communication, and organizational skills are essential for managing a team and coordinating multiple tasks under pressure.</li> <li>Experience is an asset.</li> <li>Prior experience working with Opera or a related system.</li> <li>Fluency in English.</li> <li>Additional languages are a plus.</li> </ul> <h4>Additional information</h4> Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture. Note: Customization may be included for any specific local or legislative requirements, such as work permits. <h4>Our commitment to diversity & inclusion</h4> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Full Time 0 to 0 years LinkedIn

Assistant Chef

On-site - Egypt - Al Fayyum 10 August 2026

Other

Company Description Remal Elrayan Glamp is a hospitality destination in El Faiyum that offers guests an outdoor, nature-focused glamping experience with comfortable, well-appointed facilities. The property emphasizes high-quality service, distinctive local flavors, and a welcoming atmosphere for travelers seeking relaxation and adventure. The on-site kitchen plays a central role in guest satisfaction by providing fresh, well-prepared meals throughout the day. Team members are encouraged to contribute ideas, uphold hygiene and safety standards, and support a culture of collaboration. Working at Remal Elrayan Glamp provides opportunities to grow within a close-knit hospitality environment. Role Description The Assistant Chef is a full-time, on-site role based at Remal Elrayan Glamp in El Faiyum. This role supports the Head Chef in preparing, cooking, and presenting meals for guests, including breakfast, lunch, dinner, and special events. Daily tasks include assisting with menu execution, prepping ingredients, handling basic cooking tasks, and maintaining a clean, organized kitchen that meets food safety and hygiene standards. The Assistant Chef helps with inventory checks, proper storage of ingredients, and coordination with serving staff to ensure timely service. The role also involves contributing to new dish ideas, accommodating dietary requirements, and working flexible hours, including weekends and holidays, as needed. Qualifications Foundational culinary skills, including food preparation, basic cooking techniques, and plating. Knowledge of kitchen hygiene, food safety standards, and proper storage and handling of ingredients. Ability to follow recipes and instructions from the Head Chef while maintaining consistency and quality. Strong teamwork, communication, and time-management skills in a fast-paced kitchen environment. Physical stamina to stand for extended periods and perform manual kitchen tasks safely. Previous experience in a restaurant, hotel, or hospitality kitchen is preferred. Willingness to work on-site in El Faiyum with flexible scheduling, including weekends and evenings. Culinary diploma or relevant training is an advantage but not strictly required.

0 to 0 years Naukri Gulf

Chef De Partie - Pastry AccorHotel

On-site - Egypt - Egypt 3 July 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Job Description Responsibilities Pastry and Bakery Production: 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. Section Management: 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. Creativity and Innovation: 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. Team Leadership and Training: 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. Quality Control: 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. Health & Safety Compliance: 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. Inventory and Supply Management: 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. Collaboration: 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. Equipment Maintenance: 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. Record Keeping and Reporting: 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. 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.</div></section><section>Desired Candidate Profile<h2>Qualifications Abilities/Key Competencies/Skills</h2>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.<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><h2>Experience/Certificates/Education</h2><ul><li>Experience: 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>Education: 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></ul><h2>Physical Requirements</h2><ul><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></ul></section>

Full Time 0 to 0 years Gulf Talnet

Chef De Partie

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> Portaluna, a Morgans Originals hotel 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. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. <h4>Job description</h4> <h4>Responsibilities</h4> Food preparation and cooking: <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> Station management: <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> Quality control: <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> Leadership and supervision: <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> Health & safety compliance: <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> Inventory and stock control: <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> Collaboration and communication: <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> Training and development: <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> Maintenance of equipment: <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> Additional responsibilities: <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> 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 <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> Leading others <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> Leading the business <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> Experience / certificates / education <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> Physical requirements <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> What awaits you... <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>

Full Time 0 to 0 years LinkedIn

Demi Chef De Partie

On-site - Egypt - Al Bahr al Ahmar 24 May 2026

Other

Main Duties Responsible for quality and high standards of all food prepared in the assigned outlet Responsible for all food prepared in assigned outlets according to the recipes. Controls all food preparation in his outlet. Checks on delivering food from part of the outlet (cold section, hot section, desert section) In the absence of Chef De Partie will be in charge and responsible for all matters happen on his shift Responsible for cleanliness and sanitation implemented with Chef De Partie Trains new staff Works closely with his superior and attends to any complaints received in his shift Controls the food cost and wastage. Checks the receiving and storerooms. Checks buffet set up and decoration. Attends relevant meetings assigned to him. Gives on spot training to the kitchen staff and trains the new staff. Checks acidulation and amortization of food Checks prepared food and shows how to improve. Tests new available items Accepts orders from restaurants, room service, etc. Passes orders orally to the stations. Accepts the prepared food from the stations and checks for quality. Hands food to the waiter Supervises break up of stations after service and proper storage in fridges. Checks cleanliness of the kitchen Ensures that all employees under his supervision:Uphold Dress and Grooming, Job Performance, Hotel Promotion, and Guest Service standards. Dressed in a clean and well-pressed uniform. Display a positive attitude toward his/her job at all times. Maintain professional conduct at all times (refrain from sarcasm, inappropriate language, personal conversations, ...etc.). Use their time effectively toward excellent service to the guests at all times. Interact positively with co-workers at all times (profession, respect, teamwork environment). Aware of and conforms with the hotel and safety rules and regulations. Keep the working place clean and tidy. May perform any other tasks as ordered by the Executive Chef or Sous Chef

0 to 0 years Naukri Gulf

Sous Chef

On-site - Egypt - Egypt 25 May 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"> Supervise Kitchen Operations: <ul><li> 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></ul>Food Preparation & Cooking: <ul><li> 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></ul>Menu & Recipe Development: <ul><li> 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></ul>Team Management: <ul><li> 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></ul>Health & Safety Compliance: <ul><li> 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></ul>Quality Control: <ul><li> 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></ul>Support Executive Chef: <ul><li> 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></ul> 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.</div></section><section>Desired Candidate Profile 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. Education: Culinary degree or equivalent professional training from a reputable culinary school preferred. Skills & Attributes: <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> 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></section>

0 to 0 years Naukri Gulf

Junior Sous Chef

On-site - Egypt - Egypt 25 May 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Responsibilities Speciality Area Oversight: Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.). Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards. Take charge of creating, refining, and enhancing dishes that fit the specialty area. Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients. Menu Development and Execution: Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area. Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency. Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation. Employee Supervision and Training: Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety. Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations. Provide mentorship to staff, helping them develop skills within the specialty area. Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty. Quality Control and Presentation: Maintain high standards of food quality, flavor, and presentation in the specialty area. Monitor food preparation and cooking techniques to ensure they align with the restaurant s standards. Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality. Kitchen Management: Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order. Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly. Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality. Work with the team to ensure efficient food preparation, especially during peak hours. Inventory and Stock Control: Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly. Track ingredient usage to minimize waste and help control food costs. Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand. Health, Safety, and Cleanliness Compliance: Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients. Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards. Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations. Customer Satisfaction: Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards. Respond to customer feedback related to specialty dishes and make adjustments as needed. Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction. 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.</div></section><section>Desired Candidate Profile Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment. Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred. 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> 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></section>

Full Time 0 to 0 years LinkedIn

Sous Chef (Pizza Chef)

On-site - Egypt - South Sinai 11 August 2026

Other

Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults. All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings. Join our motivated and vibrant Team and build your career with us. Job Description Prepare pizzas out of our menu and based on custom orders Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed Make fresh tomato, pesto and white cream sauces Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms) Cut, slice and grill meats like chicken, ham and beef Monitor food stock and place orders, as needed Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour) Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads Recommend new recipes to update our menus Maintain a clean cooking station and sterilize equipment Qualifications Work experience as a Pizza Chef or similar role in a restaurant Hands-on experience with preparing and baking pizza doughs Familiarity with professional kitchen equipment and brick or stone oven Understanding of food hygiene Good time-management skills Team spirit Flexibility to work in shifts, including weekends and evenings Diploma from a culinary school is a plus Additional Information experience is an asset Prior experience working with Opera or a related system Strong interpersonal and problem solving abilities Fluency in English, additional languages are a plus

0 to 0 years Naukri Gulf

Assistant Restaurant Manager

On-site - Egypt - Cairo 26 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis. 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. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Restaurant Manager.</div></section><section>Desired Candidate ProfileEducation and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</section>

Full Time 0 to 0 years Gulf Talnet

Mexican Chef

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart. Join us and become a Heartist®. <h4>Job description</h4> Assist the Sous Chef in the full operation of all kitchen units. Responsible for the cost, quality, hygiene, taste, and presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed for men to have a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to guarantee that food is prepared in a quality manner and that personnel work efficiently. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch, and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system, and check the meat, fish, and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. Plan food production in accordance with the stages identified by the Executive Culinary Chef. Control the current status of raw foods and provisions as well as the way that excess food is used; prevent food from spoiling, use excess food efficiently, and control the portions of food. Responsible for preparing standard recipes for all foods produced in order to standardize the portions, taste, and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not reoccur. Monitor the performance of personnel and report personnel who do not work efficiently to the Executive Sous Chef. Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. Deliver trainings to food production personnel about menu preparation, product recipes, and food costs, etc. (except for standard trainings such as the Food Safety System and ISO standards). Predict and evaluate that all activities and purchased equipment and belongings do not harm the environment. Participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and carry out necessary trainings. Provide minimum consumption of currently used materials and equipment (paper, printed materials, etc.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. Carry out all responsibilities related to protection from pandemic disease and action response implemented at the facilities. <h4>Qualifications</h4> Education: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign language: At least intermediate level English. Courses and training: Prior attendance in courses and seminars in the related field. Computer literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. <h4>Additional information</h4> Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment and lead staff accordingly. Ensure safe handling, carrying, storing, and use of chemicals in accordance with laws, controlling and reducing chemical contamination. 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.

Full Time 0 to 0 years LinkedIn

Chef Tournant

Remote - Egypt - Cairo 21 July 2026

Hospitality & Tourism

KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATION • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.• 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. #Egypt Jobs #Chef Egypt #Culinary Egypt #Egypt Hospitality #Work Abroad Egypt #Egyptian Chef #Hospitality Egypt #Now Hiring Egypt #Career Egypt #Egypt Careers #Egyptian Cuisine #Chef Jobs Egypt #Egypt Overseas Jobs #Hospitality Jobs Egypt #Egyptian Hospitality #Wazzifa Egypt #Egyptian Talent #Culinary Professionals Egypt #Chef Career Egypt #Egypt Job Opportunity

Chief Assistant Jobs in Egypt

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Mexican Chef

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