Chief Assistant Jobs in Egypt

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

<p>مطلوب مدرس مساعد لتدريس اللغة الإنجليزية بالمعهد&nbsp;</p><p>العمل يوم السبت من كل اسبوع فقط&nbsp;</p>

الجامعة الألمانية بالقاهرة ترغب فى تعيين مساعد فنى كهربائى من الحاصلين على دبلوم فنى صناعى قسم كهرباء أو العاملين فى مجال الكهرباء على أن يكون السن من 21 سنة إلى 28 سنة<p><strong>تفاصيل إضافية</strong></p><ul><li>عدد الشواغر: 5</li><li>نظام الورديات: صباحية و مسائية</li><li>المزايا: تأمين صحي، تأمين اجتماعي، بدل انتقال، وجبات، سكن، ساعات إضافية</li></ul>

<p>مطلوب مساعد صيدلي للعمل بصيدلية بمدينة نصر</p><p>&nbsp;</p><p>تعلن صيدليتنا بمدينة نصر عن حاجتها لضم مساعد صيدلي أو صيدلانية للعمل ضمن الفريق.</p><p>&nbsp;</p><p>المهام والمسؤوليات:</p><p>&nbsp;</p><p>تقديم الدعم للصيدلي المسؤول وتلبية احتياجات العملاء.</p><p>&nbsp;</p><p>صرف الأدوية والمستلزمات الطبية بدقة وفقاً للتعليمات.</p><p>&nbsp;</p><p>ترتيب وصيانة المخزون والرفوف والتحقق من تواريخ الصلاحية.</p><p>&nbsp;</p><p>التعامل اللبق مع الجمهور والعمل تحت الضغط.</p><p>&nbsp;</p><p>المتطلبات:</p><p>&nbsp;</p><p>خبرة سابقة في العمل بالصيدليات أو من طلاب/خريجي كلية الصيدلة.</p><p>&nbsp;</p><p>الأمانة والالتزام التام بمواعيد العمل.</p><p>&nbsp;</p><p>الإقامة القريبة من مدينة نصر تُفضل.</p><p>&nbsp;</p><p>للتقديم يرجى إرسال تفاصيل الخبرة عبر حقول الاتصال المتاحة بالإعلان.</p>

Company Description Self-employed pharmacy professionals in Cairo provide personalized pharmaceutical services to local communities, focusing on safe medication dispensing and clear patient guidance. Working independently or in small teams, they prioritize quality, reliability, and adherence to pharmacy regulations. The environment typically combines direct patient interaction with efficient back-office organization. This setting offers opportunities to learn practical pharmacy operations, build strong relationships with patients, and develop skills that support career growth in healthcare.<br>Role Description The مساعد صيدلى (Pharmacy Assistant) role is a full-time, on-site position based in Cairo. The Pharmacy Assistant supports daily pharmacy operations by helping dispense medications under supervision, organizing stock, and ensuring proper labeling and storage. The role includes assisting patients at the counter, answering basic inquiries about prescriptions and over-the-counter products, and referring more complex questions to the supervising pharmacist. Responsibilities also include maintaining cleanliness in the workspace, handling cash and receipts, and updating records in paper or digital systems. The Pharmacy Assistant collaborates closely with the pharmacist to ensure safe practices, accurate documentation, and a professional, welcoming atmosphere for all patients.<br>Qualifications<br> <br>Strong interest in pharmacy work and basic knowledge of common medications and their uses. Ability to follow instructions carefully, pay close attention to details, and maintain accurate records. Good communication and customer service skills, with the ability to interact respectfully with diverse patients. Organizational skills for managing inventory, stocking shelves, and keeping the workspace orderly. Basic numeracy and computer skills for handling billing, cash transactions, and simple data entry. Commitment to confidentiality, ethical behavior, and compliance with pharmacy and health regulations. Previous experience in a pharmacy or healthcare setting is an advantage but not always required. Relevant vocational training or coursework in pharmacy assistance or health sciences is beneficial.

مطلوب مساعد ميكانيكا لإدارة اوناش الشوكه <br>خبرة من سنه الي سنتين

Company Description WAJJAD | وجّاد is a technology studio that architects scalable digital operating systems for governance, legal, financial, and real estate sectors. Founded in 2020, the company focuses on transforming organizations from fragmented traditional processes to integrated, high-performance digital infrastructures. WAJJAD designs and operates institutional-grade B2B platforms that modernize core operational frameworks, enhance efficiency, and improve transparency and decision-making. With eight specialized platforms forming a connected digital ecosystem, WAJJAD leverages a studio model for centralized innovation and accelerated product development. Headquartered in the Kingdom of Saudi Arabia, the company is positioned within a rapidly transforming economy and aims for regional and global expansion as a builder of technology-backed operational standards.<br>Role Description The Assistant role at WAJJAD | وجّاد is a full-time, on-site position based in Cairo, Egypt. The Assistant will support daily administrative and operational tasks, including managing calendars, scheduling meetings, organizing documents, and coordinating internal and external communications. This role will assist in preparing reports and presentations, maintaining records, and supporting project teams with logistics and follow-up actions. The Assistant will also help streamline office workflows, liaise with cross-functional teams, and ensure that information is accurately documented and shared. Collaboration, attention to detail, and a proactive approach to problem-solving are essential in this position.<br>Qualifications<br> Candidates should possess strong organizational and time management skills, including calendar management, task prioritization, and document handling. Candidates should possess effective communication skills, including clear written and verbal communication in English and professional interaction with internal and external stakeholders. Candidates should possess basic digital and office technology skills, such as proficiency in productivity tools (e.g., word processing, spreadsheets, presentation software) and comfort working with digital platforms. Candidates should possess problem-solving and analytical skills, including the ability to gather information, follow structured processes, and support data-driven decisions. Candidates should possess collaboration and interpersonal skills, including the ability to work within cross-functional teams and adapt to a dynamic, fast-paced environment. Relevant experience in administrative, coordination, or assistant roles in technology, corporate, or professional services environments is beneficial. A diploma or bachelor’s degree in business, administration, or a related field is preferred but not mandatory, depending on experience. Fluency in English is required; proficiency in Arabic is beneficial for regional communication.

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

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

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

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

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

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><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>Execute the preparation and production of high-quality pastry items, desserts, and baked goods according to standardized recipes and guidelines.</li><li>Demonstrate creativity in developing new pastry recipes, desserts, and presentations while maintaining consistency in taste and quality.</li><li>Assist in organizing and maintaining a clean, efficient, and well-stocked pastry kitchen. Ensure compliance with hygiene and safety standards at all times.</li><li>Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items for various outlets and events.</li><li>Support junior team members, providing guidance and training in pastry preparation techniques, culinary skills, and adherence to quality standards.</li><li>Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies to maintain optimal levels and minimize wastage.</li><li>Conduct regular quality checks on pastry products to uphold the hotel’s standards of excellence, presentation, and taste.</li><li>Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements to maintain a clean and safe working environment.</li></ul><br>Qualifications<br><br><ul><li><p>+2 years of experience in a professional hospitality pastry kitchen within luxurious environment.</p><br></li><li><p>Culinary or pastry qualification from a recognized institution preferred.</p><br></li><li><p>Knowledge of classic and modern pastry techniques.</p><br></li><li><p>Strong eye for detail and artistic presentation.</p><br></li></ul><br>Additional Information<br><br><p>experience is an asset<br>Prior experience working with Opera or a related system<br>Fluency in English<br>additional languages are a plus<br>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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>A Sous Chef, will work closely with the Banquet Chef to manage aspects of the Banquet kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:</p> <ul> <li>Manage all aspects of the kitchen including operational, quality and administrative functions</li> <li>Manage the provision of food to Banquet and taking action where necessary to ensure compliance with current legislation</li> <li>Assist in positive outcomes from guest queries in a timely and efficient manner</li> <li>Ensure foods are of good quality and stored correctly</li> <li>Contribute to menu creation by responding and incorporating Guest feedback</li> <li>Ensure the consistent production of high quality food for all Banquet events</li> <li>Manage customer relations when necessary, in the absence of the Banquet Chef</li> <li>Ensure resources support the business needs through the effective management of working rotations</li> <li>Support brand standards through the training and assessment of the Team</li> <li>Manage the kitchen brigade effectively to ensure a well-organized, motivated Team</li> <li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li> <li>Assist other departments wherever necessary and maintain good working relationships</li> <li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li> <li>Report maintenance, hygiene and hazard issues</li> <li>Be environmentally aware</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>A 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:</p> <ul> <li>Relevant qualifications for this role</li> <li>Excellent planning and organizing skills</li> <li>Ability multi-task and meet deadlines</li> <li><p>Strong supervisory skills</p></li> <li>A creative approach to the production of food</li> <li>Positive attitude</li> <li><p>Good communication skills</p></li> <li>Ability to work on own or in teams</li> </ul> <p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p> <ul> <li>Previous kitchen experience in similar role</li> <li>Passion for producing high quality food</li> <li>Knowledge of current food trends</li> <li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li> </ul><p></p></section>

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

<p><h4>Company description</h4> <p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p> <p>A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.</p> <p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh, and 9 km from Sharm El-Sheikh.</p> <h4>Job description</h4> <ul> <li>Prepare and cook a variety of meats (beef, lamb, chicken, sausages) using traditional Brazilian churrasco techniques</li> <li>Control cooking temperatures and fire management for optimal flavor and texture</li> <li>Execute proper cutting, skewering, and carving of meats (e.g., picanha, ribs)</li> <li>Carve and serve meats directly to guests in rodízio style (tableside service)</li> <li>Maintain cleanliness, organization, and food quality standards in grill and kitchen areas</li> <li>Monitor food freshness, consistency, and portion control to minimize waste</li> <li>Prepare and present traditional Brazilian side dishes, marinades, and accompaniments to complement the main offerings</li> <li>Manage inventory of meats, seasonings, and cooking supplies while maintaining cost efficiency</li> <li>Train and supervise kitchen staff on proper churrasco techniques, food safety protocols, and service standards</li> <li>Ensure compliance with all food safety regulations, health codes, and sanitation requirements</li> <li>Interact professionally with guests to gather feedback, accommodate special requests, and enhance the dining experience</li> <li>Collaborate with management to develop seasonal menus and special promotions featuring Brazilian cuisine</li> </ul> <h4>Qualifications</h4> <ul> <li>Proven experience as a chef, preferably in Brazilian cuisine, churrascaria, or steakhouse environments</li> <li>Strong knowledge of churrasco and rodízio cooking techniques and service styles</li> <li>Demonstrated expertise in meat butchery, grilling, fire control, and temperature management</li> <li>Ability to work effectively under pressure in a fast-paced, high-volume dining environment</li> <li>Excellent communication and interpersonal skills with proven ability to engage guests and gather feedback</li> <li>Knowledge of food safety standards and regulations (HACCP certification preferred)</li> <li>Physical capability to stand for extended periods and safely operate grill equipment and tools</li> <li>Leadership and training experience with ability to mentor kitchen staff on culinary techniques and food safety protocols</li> <li>Proficiency in inventory management, cost control, and food waste minimization</li> <li>Experience in menu development, recipe creation, and seasonal menu planning</li> <li>Familiarity with Brazilian cuisine, ingredients, and traditional accompaniments and marinades</li> <li>Proficiency in Portuguese language preferred for enhanced communication and cultural authenticity</li> </ul></p><p></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"> <p>Join a leading and well-established fast-food brand in Saudi Arabia, recognized for delivering high-quality dining experiences across the Kingdom.</p><br><p>As an <strong>Executive Pastry Chef</strong>, who is leading our pastry department, specializing in contemporary and traditional Asian pastries and desserts. The ideal candidate will combine mastery of classic pastry techniques with deep expertise in Asian flavor profiles, ingredients, and presentation styles (including but not limited to Japanese, French-Asian fusion, Taiwanese, Hong Kong, and Southeast Asian desserts).</p><br><strong>Key Accountabilities</strong><ul><li>Design and create innovative, seasonal, and visually appealing pastry menus for all outlets and events.</li><li>Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas.</li><li>Ensure all pastry products meet the standards for taste, presentation, and consistency.</li><li>Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed.</li><li>Conduct regular quality checks to maintain high standards in every aspect of pastry production.</li><li>Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality.</li><li>Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels.</li><li>Analyze sales reports and forecast demand to ensure the correct quantity of products is prepared.</li><li>Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards.</li><li>Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff.</li><li>Schedule, supervise, and evaluate team members to ensure smooth kitchen operations.</li><li>Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the standards of the company.</li><li>Enforce and adhere to strict health and safety regulations in the kitchen.</li><li>Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.</li></ul><strong>Knowledge, Skills, and Experience</strong><p><strong>We Are Looking For: <br></strong></p><br><ul><li>Bachelor’s degree in <strong>Hospitality, Tourism, or a related field</strong>.</li><li>Minimum of 5–10 years of professional pastry experience, with at least 3–4 years in a leadership role (Executive Pastry Chef, Head Pastry Chef, or Pastry Sous Chef) within high-end restaurants, luxury hotels, or specialized premium Asian bakeries.</li><li>Exceptional grasp of food costing, inventory control, kitchen operations, P&amp;amp;L analysis and high-volume supply chain logistics.</li><li>Proven, deep expertise in Asian pastry techniques (e.g., mochi making, laminated doughs for Asian breads, delicate sponge cakes, chiffon techniques, and modern Asian-French fusion presentation).</li><li>Mastery of avant-garde pastry techniques, chocolate work, sugar work, and high-volume production logistics.</li><li>A collaborative mentor who thrives under pressure, possesses excellent communication skills, and fosters a positive kitchen culture.</li><li>Culinary arts degree or professional pastry certification is highly preferred. </li><li>Fluent in <strong>English.</strong></li></ul> </div>

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