Food industries engineer Jobs

Strategic Business Development Partner (Commission-Based) | Egypt & GCCKMD – Karim Mounir Design is seeking experienced Business Development Partners to help expand our network across Egypt and the GCC. This is a commission-based partnership with no fixed salary, designed for professionals who have strong business relationships and can connect KMD with developers, investors, brands, and decision-makers seeking premium architectural and design services. Responsibilities Identify and develop qualified business opportunities. Build relationships with developers, investors, brands, and decision-makers. Introduce qualified leads for architecture and design projects. Support initial client communication before handing opportunities over to the KMD team. Preferred Qualifications Experience in Business Development, Sales, Real Estate, Construction, Architecture, Hospitality, or related industries. An established professional network in Egypt and/or the GCC. Excellent communication and relationship-building skills. Self-motivated, professional, and results-driven. What We Offer Attractive commission for every successful project. Flexible remote collaboration. Long-term partnership opportunities. Full support from the KMD team throughout the business development process. The opportunity to represent a premium architecture and design studio. How to Apply Please send the following to info@karimmounir.com:Your CV. Your Linked In profile (if available). A brief introduction about your professional background. The industries and markets where you have strong relationships. The countries where you have an established professional network (Egypt, UAE, Saudi Arabia, Qatar, Kuwait, etc.). Email Subject: Business Development Partner Application Applications without a brief introduction may not be considered. Only shortlisted candidates will be contacted.

<ul><li><p>Implement and monitor all occupational health and safety procedures across factory operations.</p></li><li><p>Ensure compliance with Egyptian labor law, occupational safety regulations, and environmental requirements.</p></li><li><p>Conduct regular safety inspections, risk assessments, and hazard identification activities.</p></li><li><p>Monitor production areas to ensure safe operation of machines, equipment, and utilities.</p></li><li><p>Ensure proper use of Personal Protective Equipment (PPE) by all employees.</p></li><li><p>Investigate workplace accidents, incidents, near misses, and unsafe acts, then issue corrective and preventive actions.</p></li><li><p>Prepare and maintain all HSE records, reports, permits, and documentation.</p></li><li><p>Ensure validity and compliance of fire-fighting systems, emergency equipment, and safety devices.</p></li><li><p>Follow up on governmental inspections and ensure closure of any observations.</p></li><li><p>Prepare periodic HSE performance reports and KPI analysis.</p></li><li><p>Maintain Material Safety Data Sheets (MSDS) for all chemicals and hazardous materials.</p></li><li><p>Identify workplace hazards related to plastics manufacturing processes, machinery, chemicals, electrical systems, and fire risks.</p></li><li><p>Develop risk control measures and monitor implementation effectiveness.</p></li><li><p>Participate in incident root cause analysis and continuous improvement initiatives.</p></li><li><p>Ensure implementation of permit-to-work systems where applicable.</p></li><li><p>Ensure compliance with all applicable environmental laws, regulations, and company environmental policies.</p></li><li><p>Monitor environmental aspects and impacts resulting from manufacturing activities.</p></li><li><p>Support the implementation of environmental objectives and sustainability initiatives.</p></li><li><p>Lead the implementation, maintenance, and continual improvement of the Occupational Health & Safety Management System &#40;OH&S MS&#41; in accordance with ISO 45001.</p></li><li><p>Ensure all HSE procedures comply with ISO 45001 requirements.</p></li><li><p>Participate in establishing the annual HSE objectives, KPIs, and improvement plans.</p></li><li><p>Lead internal audits related to Occupational Health & Safety.</p></li><li><p>Develop and implement contractor safety management procedures.</p></li><li><p>Conduct HSE pre-qualification evaluations for contractors.</p></li><li><p>Review contractors' HSE plans, risk assessments, and method statements before work commencement</p></li></ul><ul><li><p>Establish and maintain an updated Occupational Health, Safety, and Environmental Legal Register.</p></li><li><p>Monitor changes in applicable HSE legislation and communicate updates to management.</p></li><li><p>Ensure company compliance with all legal and regulatory obligations.</p></li><li><p>Monitor occupational health risks associated with chemicals, noise, dust, heat stress, ergonomics, and other workplace hazards.</p></li><li><p>Coordinate industrial hygiene monitoring programs.</p></li><li><p>Ensure implementation of health surveillance programs based on identified occupational risks.</p></li><li><p>Develop, implement, and periodically review the Emergency Response Plan (ERP).</p></li><li><p>Lead emergency preparedness activities across all factory departments.</p></li><li><p>Organize and evaluate fire drills, evacuation exercises, and emergency simulations.</p></li><li><p>Coordinate emergency response teams, including Fire Fighting, First Aid, Spill Response, and Evacuation Teams.</p></li></ul><p></p><p><strong>Requirements</strong></p><ul><li><p>Bachelor’s degree in Engineering, Science, Occupational Health &amp; Safety, or related field.</p></li><li><p>HSE certifications are preferred (NEBOSH, OSHA, IOSH, or equivalent).</p></li><li><p>Minimum 5–7 years of experience in Health &amp; Safety within manufacturing or industrial environments.</p></li><li><p>Previous experience in plastics manufacturing is highly preferred.</p></li><li><p>Strong knowledge of occupational safety regulations and fire safety systems.</p></li><li><p>Strong leadership and supervisory skills.</p></li><li><p>Excellent Financial &amp; Budget Acumen.</p></li><li><p>Excellent problem-solving and analytical abilities.</p></li><li><p>Good communication and reporting skills.</p></li><li><p>Ability to conduct investigations and risk assessments.</p></li><li><p>Incident Investigation &amp; Root Cause Analysis (5 Why, Fishbone, TapRooT or equivalent).</p></li><li><p>Knowledge of ISO 45001 standards is preferred.</p></li><li><p>Proficiency in Microsoft Office applications.</p></li><li><p>Ability to work under pressure and handle emergencies effectively.</p></li><li><p>Excellent knowledge of Industrial Hygiene &amp; Environmental Compliance.</p></li><li><p>Excellent knowledge of Fire Protection Systems.</p></li><li><p>Leadership &amp; Change Management.</p></li></ul><p></p>

Company Description CANEX Aluminum, based in Egypt, provides customized aluminum extrusion and die-casting solutions for global industries. With a state-of-the-art facility and expert team, the company delivers high-quality products across North America, Europe, the MENA region, and the GCC. Focused on sustainable innovation, CANEX upcycles extrusion scrap and enhances it with premium alloying elements to create custom alloys with superior mechanical properties. This approach minimizes waste while ensuring top-tier performance and environmental responsibility. Driven by quality, innovation, and sustainability, CANEX Aluminum continues to expand its leadership in the aluminum extrusion and die-casting industry. Role Description This is a full-time, on-site role for a Casting Sales Executive, based in 6th of October City. The Casting Sales Executive will manage client relationships, develop and execute sales strategies, and identify new market opportunities for the company’s casting products. The responsibilities include meeting sales targets, negotiating contracts, building customer loyalty, and analyzing market trends to drive revenue growth. Collaboration with internal teams to ensure the delivery of tailored solutions will also be a primary aspect of the role.<br>Qualifications Bachelor's degree in Business, Sales, Engineering, or a related field is preferred Experience from 2-5 years with market analysis, business development, and identifying new business opportunities Knowledge in aluminum casting, extrusion processes, or similar manufacturing industries is highly advantageous Strong negotiation, communication, and presentation abilities Proficiency in CRM tools and Microsoft Office Suite Fluency in English is required; additional language skills are a bonus Export & Trade Knowledge

<p>Manage the daily kitchen operation, ensuring smooth, efficient, and high-quality food production. Prepare and oversee the preparation of authentic Greek and Mediterranean cuisine, maintaining traditional flavors, techniques, and presentation standards. Develop and execute Greek-inspired menus featuring appetizers, salads, seafood, meat, vegetarian dishes, desserts, and traditional specialties. Ensure consistency in taste, portion size, presentation, and overall food quality across all dishes. Lead, coach, train, and motivate kitchen team members to achieve high standards of culinary performance and service. Plan daily food preparation, mise en place, production schedules, and kitchen staffing requirements. Monitor the quality, freshness, and availability of ingredients, ensuring proper storage and handling of all food products. Coordinate with Purchasing and suppliers to source authentic, high-quality Greek ingredients and specialty products. Monitor food inventory, stock levels, requisitions, and product availability while maintaining appropriate par levels. Support food cost control, portion control, wastage reduction, and efficient utilization of ingredients. Ensure compliance with food safety, hygiene, sanitation, HACCP, and applicable health and safety regulations. Maintain high standards of kitchen cleanliness, organization, equipment condition, and overall presentation. Ensure all kitchen equipment is operated correctly and safely, reporting maintenance requirements promptly. Work closely with Food &amp; Beverage, Service, Stewarding, Purchasing, and Management teams to ensure seamless daily operations. Collaborate with the culinary management team on menu development, seasonal offerings, promotions, special events, and Greek culinary experiences. Introduce authentic Greek cooking techniques, ingredients, and presentations while adapting dishes to guest preferences and operational requirements. Monitor guest feedback and reviews, identifying opportunities to improve food quality, menu offerings, and the overall dining experience. Maintain consistency with the hotel s culinary concept, brand standards, recipes, and Standard Operating Procedures (SOPs). Ensure team members consistently follow grooming, hygiene, food handling, preparation, and service standards. Conduct regular briefings and provide ongoing coaching and training to improve team knowledge, productivity, and culinary skills. Assist with menu costing, recipe development, food specifications, and standardization of recipes. Prepare relevant kitchen reports and communicate operational issues, guest feedback, stock requirements, and improvement opportunities to management. Support kitchen opening and closing procedures, ensuring all operational and food safety requirements are completed. Maintain strong attention to detail and ensure every dish leaving the kitchen meets the required quality and presentation standards. Carry out all responsibilities related to the quality management systems implemented within the hotel and ensure compliance with applicable standards, policies, and procedures.</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>Manage the daily kitchen operation, ensuring smooth, efficient, and high-quality food production. Prepare and oversee the preparation of authentic Greek and Mediterranean cuisine, maintaining traditional flavors, techniques, and presentation standards. Develop and execute Greek-inspired menus featuring appetizers, salads, seafood, meat, vegetarian dishes, desserts, and traditional specialties. Ensure consistency in taste, portion size, presentation, and overall food quality across all dishes. Lead, coach, train, and motivate kitchen team members to achieve high standards of culinary performance and service. Plan daily food preparation, mise en place, production schedules, and kitchen staffing requirements. Monitor the quality, freshness, and availability of ingredients, ensuring proper storage and handling of all food products. Coordinate with Purchasing and suppliers to source authentic, high-quality Greek ingredients and specialty products. Monitor food inventory, stock levels, requisitions, and product availability while maintaining appropriate par levels. Support food cost control, portion control, wastage reduction, and efficient utilization of ingredients. Ensure compliance with food safety, hygiene, sanitation, HACCP, and applicable health and safety regulations. Maintain high standards of kitchen cleanliness, organization, equipment condition, and overall presentation. Ensure all kitchen equipment is operated correctly and safely, reporting maintenance requirements promptly. Work closely with Food &amp; Beverage, Service, Stewarding, Purchasing, and Management teams to ensure seamless daily operations. Collaborate with the culinary management team on menu development, seasonal offerings, promotions, special events, and Greek culinary experiences. Introduce authentic Greek cooking techniques, ingredients, and presentations while adapting dishes to guest preferences and operational requirements. Monitor guest feedback and reviews, identifying opportunities to improve food quality, menu offerings, and the overall dining experience. Maintain consistency with the hotel s culinary concept, brand standards, recipes, and Standard Operating Procedures (SOPs). Ensure team members consistently follow grooming, hygiene, food handling, preparation, and service standards. Conduct regular briefings and provide ongoing coaching and training to improve team knowledge, productivity, and culinary skills. Assist with menu costing, recipe development, food specifications, and standardization of recipes. Prepare relevant kitchen reports and communicate operational issues, guest feedback, stock requirements, and improvement opportunities to management. Support kitchen opening and closing procedures, ensuring all operational and food safety requirements are completed. Maintain strong attention to detail and ensure every dish leaving the kitchen meets the required quality and presentation standards. Carry out all responsibilities related to the quality management systems implemented within the hotel and ensure compliance with applicable standards, policies, and procedures.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma.</p><p>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><p>Foreign Language: At least intermediate level English.</p><p>Courses and Training: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Basic computer applications.</p><p>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</p>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>The Food Safety & Hygiene Supervisor is responsible for establishing, monitoring, and maintaining the highest standards of food safety, sanitation, and hygiene across all Food & Beverage outlets, kitchens, banqueting, and storage facilities at Novotel Cairo Airport. This role ensures full compliance with Accor’s ALLSAFE standards, HACCP, ISO 22000 principles, and local regulations set by the Egyptian National Food Safety Authority (NFSA).</p> <h4>Key responsibilities</h4> <ul> <li><strong>Hygiene & HACCP compliance</strong><br> Conduct daily inspections of all kitchens, food preparation areas, guest outlets, store rooms, and stewarding facilities to ensure strict hygiene standards.<br> Monitor critical control points (CCPs) including food storage temperatures, cooking/cooling logs, defrosting procedures, and cross-contamination risks.<br> Oversee personal hygiene standards for all food handlers (uniforms, hair restraints, handwashing practices, and health certificates).<br> Ensure proper chemical usage, dosing, and safety data sheet (SDS) compliance across kitchen and stewarding areas.</li> <li><strong>Audits & lab testing</strong><br> Coordinate regular third-party audits (e.g., Cristal, Bureau Veritas, SGS) and internal Accor hygiene assessments.<br> Manage routine microbiological testing for food samples, surface swabs, ice machines, and water quality in coordination with accredited laboratories.<br> Supervise the integrated pest control management program, reviewing technician reports and following up on recommended preventive actions.</li> <li><strong>Training & education</strong><br> Develop and deliver mandatory Food Safety and Personal Hygiene training programs for all new hires and existing kitchen/F&B staff.<br> Maintain comprehensive training logs in coordination with the Talent & Culture department to satisfy audit requirements.</li> <li><strong>Supplier quality & receiving</strong><br> Inspect receiving dock operations to verify supplier delivery conditions, vehicle hygiene, product temperatures, and expiry dates.<br> Participate in supplier audits and quality reviews in coordination with the Purchasing department.</li> <li><strong>Documentation & incident management</strong><br> Maintain up-to-date HACCP documentation, corrective action logs, and audit reports.<br> Investigate any guest complaints or internal incidents related to food safety, implementing immediate corrective and preventive actions.</li> </ul> <h4>Qualifications</h4> <ul> <li><strong>Education:</strong> Bachelor’s degree in Food Science, Microbiology, Environmental Health, Hospitality Management, or a related field.</li> <li><strong>Experience:</strong> Minimum 2–3 years of experience in a food safety/hygiene role within a 4-star or 5-star international hotel chain.</li> <li><strong>Certifications:</strong> Certified HACCP Level 3 or 4, ISO 22000 Internal Auditor certification preferred.</li> <li><strong>Knowledge:</strong> Deep understanding of Egyptian National Food Safety Authority (NFSA) regulations and Accor hygiene standards.</li> <li><strong>Languages:</strong> Fluent in Arabic and English (written and spoken).</li> <li><strong>Skills:</strong> Strong observational skills, detail-oriented, and effective communication and coaching capabilities.</li> </ul> <h4>Additional information</h4> <ul> <li>Experience is an asset.</li> <li>Prior experience working with Opera or a related system.</li> <li>Fluency in English.</li> <li>Additional languages are a plus.</li> </ul> <h4>Your team and working environment</h4> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>The Food &amp; Beverage Manager is responsible for the overall operation, quality, and profitability of all restaurants, bars, banquets, and room service. This role ensures excellent guest experience, efficient service, cost control, and compliance with hotel and food safety standards</p><p>Responsibilities</p><ul><li>Oversee daily operations of all F&amp;B outlets and banqueting</li><li>Ensure high standards of service, cleanliness, and food quality</li><li>Monitor guest satisfaction and handle complaints</li><li>Control food, beverage, and labor costs</li><li>Prepare and manage departmental budgets</li><li>Analyze revenue, sales trends, and profitability</li><li>Ensure compliance with food safety, hygiene, and alcohol laws</li><li>Maintain licenses, audits, and certifications</li><li>Coordinate with Kitchen, Finance, and Purchasing</li><li>Prepare reports on sales, costs, and performance</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's Degree in Hospitality Management.</li><li>Experience: 3-5 years</li><li>Bachelor's degree or diploma in Hospitality Management or related field</li><li>Minimum 7-10 years in food &amp; beverage operations</li><li>At least 3-5 years in a management role</li><li>Bachelor's degree or diploma in Hospitality Management or related field</li><li>Minimum 7-10 years in food &amp; beverage operations</li><li>At least 3-5 years in a management role</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><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><br><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><br><br>Job Description<br><br><p>&nbsp;Ensure that guests are satisfied with the production and presentation of food.</p><br><p>&nbsp;Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><br><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><br><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><br><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><br><p>Ensure that all of the food listed in the daily menu is prepared.</p><br><p>Prepare the orders in accordance with established standards.</p><br><p>Pay utmost attention to the quantities planned for the food portions.</p><br><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><br><p>Store the food in his/her work station in the most correct manner.</p><br><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><br><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><br><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><br><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><br><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><br><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><br>Qualifications<br><br><p> Education: At least a primary school diploma.</p><br><p> Experience: At least 5 years of practical experience.</p><br><p> Foreign Language: Not required.</p><br><p> Courses and Seminars: Prior attendance in trainings in the related field.</p><br><p> Computer Literacy: Not required.</p><br><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><br> </div>

<p><b>JOB SUMMARY</b> Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <h3>CORE WORK ACTIVITIES</h3> <h4>Ensuring Culinary Standards and Responsibilities are Met</h4> <p>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met.</p> <h4>Leading Kitchen Operations</h4> <p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results.</p> <h4><b>Ensuring Exceptional Customer Service</b></h4> <p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints.</p> <h4>Maintaining Culinary Goals</h4> <p>Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures.</p> <h4>Managing and Conducting Human Resource Activities</h4> <p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary.</p> <h4>Additional Responsibilities</h4> <p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><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><br><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><br><br>Job Description<br><br><p>&nbsp;Ensure that guests are satisfied with the production and presentation of food.</p><br><p>&nbsp;Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><br><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><br><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><br><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><br><p>Ensure that all of the food listed in the daily menu is prepared.</p><br><p>Prepare the orders in accordance with established standards.</p><br><p>Pay utmost attention to the quantities planned for the food portions.</p><br><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><br><p>Store the food in his/her work station in the most correct manner.</p><br><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><br><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><br><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><br><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><br><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><br><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><br>Qualifications<br><br><p> Education: At least a primary school diploma.</p><br><p> Experience: At least 5 years of practical experience.</p><br><p> Foreign Language: Not required.</p><br><p> Courses and Seminars: Prior attendance in trainings in the related field.</p><br><p> Computer Literacy: Not required.</p><br><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><br> </div>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p><br></p>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p><br></p>

<p>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section. Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules. Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness. Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities. Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue. Ensure that all sushi and Japanese food items included in the daily menu, buffet, la carte, banquet, and special event requirements are prepared on time. Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards. Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs. Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time. Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions. Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process. Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements. Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions. Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef. Ensure that sushi products are presented in an attractive and consistent manner according to the hotel s standards. Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System. Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie. Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas. Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</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><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.</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 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 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 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 purchased equipment and belongings may create disease for the environment, to join all activities organised to protect biological diversity and share the responsibilities. Share individual responsibilities in order to increase environmental knowledge and carry on necessary trainings.</p> <p>To provide minimum consumption of currently used items and equipment (paper, printed materials, etc.). 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. To predict effects of environment and efficiency of energy on purchased equipment.</p> <p>To implement responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution, and harmful effects to 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>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</strong> </p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</p> <p> Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Maintains food preparation handling and correct storage standards.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Plans and manages food quantities and plating requirements for the restaurant.</p> <p> Communications production needs to key personnel.</p> <p> Assists in developing daily and seasonal menu items for the restaurant.</p> <p> Ensures compliance with all applicable laws and regulations regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Estimates daily restaurant production needs.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> Determines how food should be presented and creates decorative food displays.</p> <p> </p> <p> <strong>Leading Kitchen Team</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Leads shift teams while personally preparing food items and executing requests based on required specifications.</p> <p> Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serving as a role model to demonstrate appropriate behaviors.</p> <p> Ensuring and maintaining the productivity level of employees.</p> <p> Ensures employees are cross-trained to support successful daily operations.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> </p> <p> <strong>Establishing and Maintaining Restaurant Kitchen Goals</strong> </p> <p> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</p> <p> Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</p> <p> Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</p> <p> Effectively investigates, reports and follows-up on employee accidents.</p> <p> Knows and implements company safety standards.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Sets a positive example for guest relations.</p> <p> Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Handles guest problems and complaints.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</p> <p> Manages employee progressive discipline procedures.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Uses all available on the job training tools for employees.</p> <p> Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p> <p> </p> <p> <strong>Additional Responsibilities </strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Attends and participates in all pertinent meetings.</p> <p> </p> </div> <div> </div> <p><br></p>

<p>Job Description Ensure that all of the food listed in the daily menu is prepared. Pay utmost care to the quantities planned for the food portions. Assist in ensuring that the products to be used to make food are prepared accurately and timely. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Perform the duties set out is his/her kitchen department. Is in charge of all the preliminary preparation and controls in his/her units during working hours. Work as auxiliary personnel to prepare food in accordance with the daily buffet programme for his/her section. Support and exchange information with other sections. Produce food in accordance with the standards and instructions. 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</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Education: At least a primary school diploma.</li><li>Experience: At least 3 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.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Ensure that all of the food listed in the daily menu is prepared. Pay utmost care to the quantities planned for the food portions. Assist in ensuring that the products to be used to make food are prepared accurately and timely. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Perform the duties set out is his/her kitchen department. Is in charge of all the preliminary preparation and controls in his/her units during working hours. Work as auxiliary personnel to prepare food in accordance with the daily buffet programme for his/her section. Support and exchange information with other sections. Produce food in accordance with the standards and instructions. 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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>At least a primary school diploma.</li><li>At least 3 years of practical experience.</li><li>Prior attendance in trainings in the related field.</li><li>Has good command of and practical skills related to the products and cooking techniques in the related department.</li><li>Expected to use complex equipment and devices in the related field.</li></ul><p></p></section>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Functions as the strategic business leader of the property s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand s target customer and property employees and provides a return on investment.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.</p> <p> </p> <p> <strong>Skills and Knowledge</strong> </p> <p> <strong>Customer and Personal Service</strong> - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.</p> <p> <strong>Management of Financial Resources</strong> - Determining how money will be spent to get the work done, and accounting for these expenditures.</p> <p> <strong>Administration and Management -</strong> Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.</p> <p> <strong>Applied Business Knowledge</strong> - Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.</p> <p> <strong>Management of Material Resources</strong> - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Developing and Maintaining Food and Beverage/Culinary Goals</strong> </p> <p> Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.</p> <p> Reviews financial reports and statements to determine how Food and Beverage is performing against budget.</p> <p> Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.</p> <p> Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance.</p> <p> Establishes challenging, realistic and obtainable goals to guide operation and performance.</p> <p> Strives to improve service performance.</p> <p> </p> <p> <strong>Developing and Maintaining Budgets</strong> </p> <p> Develops and manages Food and Beverage budget.</p> <p> Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.</p> <p> Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.</p> <p> Focuses on maintaining profit margins without compromising guest or employee satisfaction.</p> <p> </p> <p> <strong>Leading Food and Beverage/Culinary Team</strong> </p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.</p> <p> Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.</p> <p> Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).</p> <p> Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.</p> <p> Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution.</p> <p> Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</p> <p> Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.</p> <p> Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p> <p> Empowers employees to provide excellent guest service.</p> <p> Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.</p> <p> Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.</p>

<p><h4>Company description</h4> <p>Founded in 2000 in Antalya by award-winning Turkish entrepreneur Fettah Tamince, who desired to create cities within cities.<br> Encapsulating traditional Turkish hospitality, where each Rixos destination is a rich living space where guests and residents can find everything they need, always in a carefree atmosphere.<br> In 2017 Rixos Hotels announced a strategic partnership with Accor Hotels, and in 2022 Rixos became part of Ennismore’s “Immersive Resorts” and became the backbone of “All Inclusive Collection”.</p> <h4>Brand network</h4> <p>Currently 35 hotels (13,000+ rooms) operating and more than 20 hotels (12,000+ rooms) in the pipeline.<br> With a global presence, Rixos Hotels & Resorts are renowned for providing guests of all ages and interests with the ultimate all-inclusive experience.<br> With all-inclusive, all-exclusive programming and services, we cater for every member of the family and we are always where our guests want us to be!</p> <h4>What is special about Rixos service?</h4> <p>A culture of noticing the little things and knowing that the little things have always been the big things!</p> <p>Are you ready to join our amazing multicultural environment, work in real luxury hotels with ongoing career growth and development opportunities, as well as the most competitive salary and benefits?<br> Apply now, join Rixos and make a difference in others’ lives!</p> <h4>Job description</h4> <p>Assist the Executive Sous Chef in the full operation of all kitchen units.<br> Responsible for the cost, quality, hygiene, taste, and presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.<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> 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.<br> Work in a coordinated manner with all section chefs and instruct them as needed.<br> Personally control that the presentation and quality of food prepared for breakfast, lunch, and dinner is in accordance with the standards.<br> Prepare the list of materials to be purchased, place their orders on the system, and check the meat, fish, and vegetables that are purchased.<br> Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.<br> Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.<br> Plan food production in accordance with the stages identified by the Executive Culinary Chef.<br> 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.<br> Responsible for preparing standard recipes for all foods produced in order to standardize the portions, taste, and quality.<br> Continuously monitor that the personnel working in the department comply with personal hygiene rules.<br> Ensure that the records needed for the food safety system are kept regularly.<br> 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.<br> Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not reoccur.<br> Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef.<br> Organize the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.<br> Identify the training needs of kitchen personnel and ensure that the necessary trainings are organized and delivered.<br> 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).<br> Predict that all activities and all equipment and belongings to be purchased may create disease for the environment, join all activities organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environmental knowledge and carry on necessary trainings.<br> Provide minimum consumption of currently used stuffs and equipment (paper, printed materials, etc.).<br> Implement necessary warnings and departmental trainings in order to save energy inside the facility.<br> Responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or vocational diploma.</li> <li>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</li> <li>Foreign language: At least intermediate level English.</li> <li>Courses and training: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Basic computer applications.</li> <li>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li> <li>Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques.</li> </ul> <h4>Additional information</h4> <p>We are an inclusive company and our ambition is to attract, recruit, and promote diverse talent.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen section.</li><li>Be responsible for the cost, quality, hygiene, taste, presentation, and consistency of all food produced within the Garde Manger section and contribute to customer satisfaction related to these.</li><li>Ensure compliance with kitchen hygiene and personal grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene.</li><li>Identify and implement appropriate work methods, preparation techniques, and cooking standards to ensure food is prepared consistently and personnel work efficiently.</li><li>Work in coordination with the Sous Chef, Executive Chef, and all section chefs and provide instructions and support as required.</li><li>Personally control the quality, taste, freshness, and presentation of food prepared for breakfast, lunch, dinner, buffet, banquet, and à la carte operations according to established standards.</li><li>Prepare the daily and weekly list of required Garde Manger materials and ingredients, submit requisitions through the approved system, and check the quality and quantity of received products.</li><li>Control daily provision and production requirements and ensure proper utilization of slow-moving products to minimize waste and product loss.</li><li>Check the cooling and refrigeration systems of food storage areas and ensure that all food products are stored under appropriate conditions and used according to the First In, First Out (FIFO) principle.</li><li>Plan and organize Garde Manger food production according to the menus, business volume, banquet requirements, and production schedules established by the Executive Chef and Sous Chef.</li><li>Control the condition of raw materials, ingredients, and prepared food, ensure efficient utilization of excess products, prevent spoilage, and maintain proper portion control.</li><li>Prepare, maintain, and follow standard recipes for Garde Manger products to standardize portions, taste, quality, and presentation.</li><li>Continuously monitor and ensure that all personnel working in the section comply with personal hygiene, food handling, and kitchen cleanliness standards.</li><li>Ensure that all records required for the Food Safety and HACCP systems are completed accurately and maintained regularly.</li><li>Check all storage areas at the beginning of the shift, ensure proper organization, identify products approaching expiry, transfer suitable products to production, and ensure proper utilization of remaining food.</li><li>Check the daily menu and production requirements and inform the Sous Chef of any missing, unavailable, or problematic products to prevent operational disruptions.</li><li>Monitor the performance and productivity of Garde Manger personnel and report performance or discipline issues to the Sous Chef or Executive Chef.</li><li>Assist in organizing the weekly duty schedule for Garde Manger personnel and monitor attendance, working hours, and monthly timecards in accordance with hotel procedures.</li><li>Identify the training and development needs of Garde Manger personnel and support the organization and delivery of the required training programs.</li><li>Deliver on-the-job training to food production personnel regarding menu preparation, recipes, Garde Manger techniques, product handling, presentation, portion control, and food cost awareness.</li><li>Ensure that all equipment, utensils, tools, and working areas used in the Garde Manger section are clean, properly maintained, and used safely and efficiently.</li><li>Monitor food costs and control waste through proper purchasing, storage, preparation, portioning, and utilization of ingredients.</li><li>Ensure that all food products are prepared, stored, labeled, dated, and handled in accordance with hotel food safety and hygiene standards.</li><li>Coordinate with other kitchen sections and Food &amp; Beverage teams to ensure smooth service, timely food preparation, and proper execution of guest and event requirements.</li><li>Support environmental sustainability initiatives by minimizing food, water, energy, paper, and other material consumption and encouraging responsible use of hotel resources.</li><li>Implement necessary departmental instructions and training to promote energy conservation and ensure compliance with approved energy-saving procedures.</li><li>Ensure that food waste and other waste materials are properly separated, collected, and disposed of in accordance with hotel procedures in order to reduce environmental pollution and harmful effects on the environment.</li><li>Carry out all responsibilities related to the quality management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management that are not specifically mentioned in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education: </strong>At least a high school or vocational diploma.</li><li><strong>Experience: </strong>Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</li><li><strong>Foreign Language:</strong> At least intermediate level English.</li><li><strong>Courses and Training:</strong> Prior attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy:</strong> Basic computer applications.</li><li><strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>