Food industries engineer Jobs

<p>Assist the Sous Chef in the full operation of all kitchen units. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to ensure 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 in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise 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 re-occur. Monitor the performance of personnel and report personnel that 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 that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management 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 &amp; action response implemented at the facilities</p><p>2.23 Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.</p><p>2.24 Provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</p><p>2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><p>2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vocational diploma.</li><li>Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</li><li>At least intermediate level English.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Basic computer applications.</li><li>Has excellent command of all products and cooking techniques in the related field and is responsible for business development.</li><li>Has advanced knowledge of the other kitchen sections and processes.</li><li>Has knowledge of local or international cuisine.</li></ul>

<p>Assist the Sous Chef in the full operation of all kitchen units. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to ensure 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 in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise 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 re-occur. Monitor the performance of personnel and report personnel that 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 that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management 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 &amp; action response implemented at the facilities</p><p>2.23 Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.</p><p>2.24 Provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</p><p>2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><p>2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vocational diploma.</li><li>Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</li><li>At least intermediate level English.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Basic computer applications.</li><li>Has excellent command of all products and cooking techniques in the related field and is responsible for business development.</li><li>Has advanced knowledge of the other kitchen sections and processes.</li><li>Has knowledge of local or international cuisine.</li></ul>

<p>Company Description Movenpick Cairo Media City, Egypt</p><p>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.</p><p>Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards</p><p>Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations</p><p>Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols</p><p>Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization</p><p>Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences</p><p>Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery</p><p>Conduct regular quality control checks and implement corrective actions to maintain consistent food standards</p><p>Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction</p><p>Maintain detailed records of food costs, inventory, and kitchen operations</p><p>Foster a professional, organized, and safety-conscious kitchen environment</p><p><strong>Desired Candidate Profile</strong></p><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>

Job Summary:We are seeking a motivated and results-driven Sales Executive to join our Pharma & Food Ingredients Division. The ideal candidate will be responsible for promoting and selling a range of food ingredients to manufacturers in the food and beverage industry. This role requires strong sales skills, market understanding, and the ability to build long-term customer relationships. Key Responsibilities:Develop and maintain relationships with existing and potential clients in the food and beverage sector. Sales Executive - Pharmaceutical APIs and food ingredients in the Pharmaceutical field Identify new business opportunities and grow market share within the assigned territory. Promote and sell the company’s range of food ingredients to manufacturers, distributors, and other B2B customers. Understand customer needs and provide appropriate technical and commercial solutions. Conduct product presentations, trials, and sample follow-ups with R&D and purchasing teams. Prepare and deliver sales forecasts, reports, and market analysis to management. Negotiate contracts, pricing, and payment terms in line with company policies. Stay updated with market trends, competitor activities, and new product developments. Collaborate with technical and logistics teams to ensure smooth order fulfillment and customer satisfaction. Qualifications & Requirements:Bachelor’s degree in Food Science, Chemistry, Chemical Engineering, Business Administration, or a related field. Minimum 2–4 years of sales experience in the food and pharma ingredients or food raw materials industry. Strong understanding of food manufacturing processes and applications. Proven record of achieving or exceeding sales targets. Excellent communication, negotiation, and presentation skills. Proactive, self-motivated, and able to work independently. Proficiency in Microsoft Office; CRM experience is an advantage. Valid driver’s license and willingness to travel as needed. Key Competencies:Customer-oriented mindset Strong analytical and problem-solving abilities Technical understanding of food ingredients and formulations Team collaboration and adaptability Time management and organizational skills What We Offer:Competitive salary and performance-based incentives Continuous training and career development opportunities Dynamic and supportive work environment Opportunity to represent leading global ingredient brands

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Movenpick Cairo Media City, Egypt</p><br><br>Job Description<br><br><p>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.</p><br><ul><li>Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards</li><li>Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations</li><li>Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols</li><li>Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization</li><li>Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences</li><li>Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery</li><li>Conduct regular quality control checks and implement corrective actions to maintain consistent food standards</li><li>Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction</li><li>Maintain detailed records of food costs, inventory, and kitchen operations</li><li>Foster a professional, organized, and safety-conscious kitchen environment</li></ul><br>Qualifications<br><br><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><br>Additional Information<br><br><p>Movenpick Cairo Media City</p><br> </div>

<div><br> </div> <div><b> Job Description </b><p> Ensure that guests are satisfied with the production and presentation of food.</p> <p> Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p> <p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p> <p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.</p> <p>Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p> <p>Ensure that all of the food listed in the daily menu is prepared.</p> <p>Prepare the orders in accordance with established standards.</p> <p>Pay utmost attention to the quantities planned for the food portions.</p> <p>Ensure that the products to be used to make food are prepared accurately and timely.</p> <p>Store the food in his/her work station in the most correct manner.</p> <p>Pay utmost attention to hygiene, cleaning and health conditions.</p> <p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p> <p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</p> <p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p> </div> <div> Qualifications <p> Education: At least a primary school diploma.</p> <p> Experience: At least 5 years of practical experience.</p> <p> Foreign Language: Not required.</p> <p> Courses and Seminars: Prior attendance in trainings in the related field.</p> <p> Computer Literacy: Not required.</p> <p> Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p> </div> <div></div>

<div><br> </div> <div> Job Description <p> Ensure that guests are satisfied with the production and presentation of food.</p> <p> Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p> <p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p> <p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.</p> <p>Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p> <p>Ensure that all of the food listed in the daily menu is prepared.</p> <p>Prepare the orders in accordance with established standards.</p> <p>Pay utmost attention to the quantities planned for the food portions.</p> <p>Ensure that the products to be used to make food are prepared accurately and timely.</p> <p>Store the food in his/her work station in the most correct manner.</p> <p>Pay utmost attention to hygiene, cleaning and health conditions.</p> <p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p> <p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</p> <p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p> </div> <div> Qualifications <p> Education: At least a primary school diploma.</p> <p> Experience: At least 5 years of practical experience.</p> <p> Foreign Language: Not required.</p> <p> Courses and Seminars: Prior attendance in trainings in the related field.</p> <p> Computer Literacy: Not required.</p> <p> Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p> </div> <div></div>

<p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. 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. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma.</p><p>Experience: At least 5 years of practical experience.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

<p>Ensure that guests are satisfied with the production and presentation of food.</p><p>Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p><p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.</p><p>Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p><p>Ensure that all of the food listed in the daily menu is prepared.</p><p>Prepare the orders in accordance with established standards.</p><p>Pay utmost attention to the quantities planned for the food portions.</p><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><p>Store the food in his/her work station in the most correct manner.</p><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p>To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings.</p><p>To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</p><p>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</p><p>To carry on implementing decisions which were taken for saving energy.</p><p>To predict effects of environment and efficiency of energy on purchased equipment.</p><p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma.</p><p>Experience: At least 5 years of practical experience.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

<p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. 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. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Education: At least a primary school diploma.</li><li>Experience: At least 5 years of practical experience.</li><li>Foreign Language: Not required.</li><li>Courses and Seminars: Prior attendance in trainings in the related field.</li><li>Computer Literacy: Not required.</li><li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li></ul>

<p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. 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. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma. Experience: At least 5 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in trainings in the related field. Computer Literacy: Not required. Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

<p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. 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. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma. Experience: At least 5 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in trainings in the related field. Computer Literacy: Not required. Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

<br> <div>Job Description</div> <br> <p> Ensure that guests are satisfied with the production and presentation of food.</p> <p> Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p> <p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p> <p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.</p> <p>Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p> <p>Ensure that all of the food listed in the daily menu is prepared.</p> <p>Prepare the orders in accordance with established standards.</p> <p>Pay utmost attention to the quantities planned for the food portions.</p> <p>Ensure that the products to be used to make food are prepared accurately and timely.</p> <p>Store the food in his/her work station in the most correct manner.</p> <p>Pay utmost attention to hygiene, cleaning and health conditions.</p> <p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p> <p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</p> <p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p> <br> <div>Qualifications</div> <br> <p> Education: At least a primary school diploma.</p> <p> Experience: At least 5 years of practical experience.</p> <p> Foreign Language: Not required.</p> <p> Courses and Seminars: Prior attendance in trainings in the related field.</p> <p> Computer Literacy: Not required.</p> <p> Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

<p>Ensure that guests are satisfied with the production and presentation of food.</p><p>Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p><p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.</p><p>Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p><p>Ensure that all of the food listed in the daily menu is prepared.</p><p>Prepare the orders in accordance with established standards.</p><p>Pay utmost attention to the quantities planned for the food portions.</p><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><p>Store the food in his/her work station in the most correct manner.</p><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p>To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings.</p><p>To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</p><p>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</p><p>To carry on implementing decisions which were taken for saving energy.</p><p>To predict effects of environment and efficiency of energy on purchased equipment.</p><p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma.</p><p>Experience: At least 5 years of practical experience.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

<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 airport.</p> <h4>Job description</h4> <p>Ensure that guests are satisfied with the production and presentation of food.<br> Ensure that the production and quality of food produced within the facility continuously comply with cost and hygiene rules.<br> Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair. It is not permitted for men to have a moustache or beard.<br> Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events, and designing their training programs.<br> Be responsible for testing the taste, appearance, and compliance with food safety of food produced in his/her section and inform the Chef de Partie and Section Supervisor in case of any adverse events related to production.<br> Ensure that all food listed in the daily menu is prepared.<br> Prepare orders in accordance with established standards.<br> Pay utmost attention to the quantities planned for food portions.<br> Ensure that the products used to make food are prepared accurately and timely.<br> Store food in his/her workstation in the most correct manner.<br> Pay utmost attention to hygiene, cleaning, and health conditions.<br> Be responsible for producing food according to the standard recipes developed for all foods in order to standardize portions, taste, and quality.<br> Keep records related to the preparation, cooking, and presentation of food, as required by the food safety management system.<br> Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br> Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <p>Predict that all activities and purchased equipment and belongings may impact the environment. Participate in all activities organized to protect biological diversity and share responsibilities to increase environmental knowledge and conduct necessary training.<br> Aim to minimize consumption of all materials and equipment currently used (paper, printed materials, etc.).<br> Implement necessary warnings and departmental training to save energy within the facility.<br> Continue implementing decisions taken for saving energy.<br> Predict the effects of the environment and energy efficiency on purchased equipment.<br> Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects on the environment.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in training in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul></p><p></p>

Company Description Fresh Food Market Egypt is a premium retail concept focused on redefining the shopping experience through high-quality products and exceptional customer service. The brand operates modern, upscale locations across Egypt. Each branch offers a curated selection of fresh foods and specialty items, aiming to provide a welcoming and inspiring environment for shoppers. Team members join a growing organization that values innovation, consistency, and a strong commitment to food excellence.<br>Fresh Food Market is hiring a Group Executive Chef. We are looking for the chef who will create the food that defines thebrand and train every kitchen that makes it. Full culinary authorityacross the central production unit, every store counter and our diningoffer, reporting to the Owner & Creative Director.<br>What the role requires:<br>— A strong background in international cuisine: Asian, French, Italian, Indian, Mediterranean and Middle Eastern, cooked to the standard of each— Real command of sauces stocks, reductions, emulsions, and the pastes and dressings each cuisine depends on— Genuine French bakery and viennoiserie expertise— HACCP certification, with experience building food safety systems— Proven recipe development, and a record of training chefs— 10+ years, currently an Executive Chef or a Head Chef ready to step up<br>The recipes, the standards and the training programme are yours to write.<br>Based in Cairo, full time, on site. Chefs relocating to Egypt and Egyptian chefs currently working abroad are equally welcome to apply.<br>CV and portfolio to taghreed.adel@freshfood-market.com. Full rolespecification available on request.<br>#Executive Chef #Chef Jobs #Hiring #Cairo #Egypt #Hospitality #Bakery#Food Retail #Culinary Jobs

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent.</p><p>Related Work Experience: At least 1 year of related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>PREFERRED QUALIFICATION</h2><ul><li>Education: High school diploma or G.E.D. equivalent.</li><li>Related Work Experience: At least 1 year of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</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 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 airport.</p> <h4>Job description</h4> <p>Ensure that guests are satisfied with the production and presentation of food.</p> <p>Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p> <p>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.</p> <p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events, and designing their training programmes.</p> <p>Responsible for testing the taste, appearance, and compliance with food safety of food produced in his or her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p> <p>Ensure that all of the food listed in the daily menu is prepared.</p> <p>Prepare the orders in accordance with established standards.</p> <p>Pay utmost attention to the quantities planned for the food portions.</p> <p>Ensure that the products used to make food are prepared accurately and timely.</p> <p>Store the food in his or her workstation in the most correct manner.</p> <p>Pay utmost attention to hygiene, cleaning, and health conditions.</p> <p>Responsible for producing food according to the standard recipes developed for all foods in order to standardize the portions, taste, and quality.</p> <p>Keep records related to the preparation, cooking, and presentation of food, as required by the food safety management system.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <p>Anticipate that all activities and purchased equipment and belongings may impact the environment. Participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and conduct necessary trainings.</p> <p>Ensure minimum consumption of all materials and equipment currently used (paper, printed materials, etc.). Implement necessary warnings and departmental trainings to save energy inside the facility. Continue implementing decisions taken for saving energy. Assess environmental effects and energy efficiency of purchased equipment.</p> <p>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects on the environment.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in trainings in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul></p><p></p>

<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> <p>Ensure that guests are satisfied with the production and presentation of food.<br> Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.<br> 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.<br> Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events, and designing their training programmes.<br> Responsible for testing the taste, appearance, and compliance with food safety of food produced in his or her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.<br> Ensure that all of the food listed in the daily menu is prepared.<br> Prepare the orders in accordance with established standards.<br> Pay utmost attention to the quantities planned for the food portions.<br> Ensure that the products to be used to make food are prepared accurately and timely.<br> Store the food in his or her workstation in the most correct manner.<br> Pay utmost attention to hygiene, cleaning, and health conditions.<br> Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste, and quality.<br> Keep records related to the preparation, cooking, and presentation of food, as required by the food safety management.<br> Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br> Carry out all other duties assigned by managers and hotel management not specified in the job description.<br> Anticipate that all activities and purchased equipment and belongings may impact the environment. Participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and carry out necessary training.<br> Provide for minimum consumption of currently used items and equipment (paper, printed materials, etc.).<br> Implement necessary warnings and departmental training to save energy inside the facility.<br> Continue implementing decisions made for saving energy.<br> Assess the environmental effects and energy efficiency of purchased equipment.<br> Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects on the environment.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in training in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul></p><p></p>