Food industries engineer Jobs - Cairo Egypt

About the Role We are seeking an experienced Senior Solution Consultant to join our team and play a critical role in bridging customer business needs with innovative technology solutions. As a Senior Solution Consultant, you will act as a trusted advisor, technical leader, and solution architect for strategic customer engagements. You will lead complex solution designs, support pre-sales activities, guide implementation teams, and ensure successful delivery of business outcomes through scalable and future-ready technology solutions. You will work closely with customers, partners, delivery teams, and stakeholders to understand business challenges, define solution architectures, and drive digital transformation initiatives across diverse industries. In addition to customer-facing responsibilities, you will mentor and guide Solution Consultants, provide technical leadership on large-scale projects, and serve as a key escalation point for solution-related decisions. Key Responsibilities Customer Advisory & Strategic Consulting Build trusted relationships with customer business and technology stakeholders. Understand customer business strategies, industry challenges, and technology requirements. Advise clients on digital transformation initiatives and technology roadmaps. Identify opportunities to enhance business performance through innovative technology solutions. Act as a strategic technology advisor throughout the customer lifecycle. Solution Architecture & Design Lead the design of end-to-end solution architectures that align with customer objectives. Develop high-level and detailed solution designs for complex customer environments. Analyze business and technical requirements and translate them into scalable solutions. Ensure solutions are secure, sustainable, and aligned with industry best practices. Own and maintain solution architecture documentation. Pre-Sales & Business Development Support sales and account teams during customer engagements, RFPs, RFIs, and proposal activities. Participate in technical workshops, solution demonstrations, and executive presentations. Develop proof of concepts (PoCs) and technical validation activities. Help shape winning solution strategies and customer proposals. Identify opportunities to expand existing customer engagements. Solution Delivery & Transformation Provide technical leadership during project implementation and deployment phases. Support successful transition from pre-sales to delivery teams. Work closely with project managers, delivery teams, and partners to ensure solution success. Resolve technical challenges and drive continuous improvement initiatives. Ensure alignment between business goals and technical execution. Innovation & Technology Leadership Stay current with emerging technologies, industry trends, and best practices. Promote innovation through the adoption of modern technologies and frameworks. Support customers in evaluating future-state architectures and transformation opportunities. Drive technology standardization and solution optimization initiatives. Team Leadership & Mentorship Provide technical leadership and guidance to Solution Consultants. Act as a subject matter expert within the organization. Support project planning, resource allocation, effort estimation, and workload forecasting. Mentor team members and contribute to capability development. Collaborate across geographically distributed and multicultural teams. Stakeholder & Partner Management Collaborate with internal teams, customers, vendors, and implementation partners. Act as a key liaison between business and technical stakeholders. Facilitate alignment across project teams and organizational functions. Manage escalations and drive issue resolution where required. Required Skills & Competencies Technical Skills Solution Architecture Enterprise Architecture IT Infrastructure & Cloud Solutions Digital Transformation Systems Integration Telecommunications & ICT Solutions Solution Design & Technical Documentation Agile Methodologies (Scrum, Kanban) Technology Consulting Automation & Process Optimization Business & Consulting Skills Business Analysis Digital Strategy Development Value-Based Selling Executive Advisory Stakeholder Management Risk Assessment & Mitigation Commercial Awareness Financial Acumen Governance & Compliance Leadership Skills Team Leadership Mentoring & Coaching Decision Making Resource Planning Project Coordination Cross-Functional Collaboration Influence & Negotiation Soft Skills Excellent Communication & Presentation Skills Customer-Centric Mindset Strategic Thinking Problem Solving Relationship Building Adaptability & Flexibility Results-Oriented Approach Ability to Work Under Pressure Required Experience Minimum 9+ years of client-facing experience within Telecommunications, ICT, Technology Services, Digital Transformation, or Enterprise Consulting environments. Proven experience leading technical solution design and architecture engagements. Demonstrated success in pre-sales, solution consulting, and customer advisory roles. Experience managing complex customer relationships and stakeholder landscapes. Experience leading geographically distributed teams and multinational projects. Strong understanding of market trends, emerging technologies, and digital transformation initiatives. Experience delivering solutions in enterprise and large-scale customer environments. Education & Certifications Required Bachelor's Degree in Engineering, Information Technology, Telecommunications, Computer Science, or a related discipline. Preferred Certifications TOGAFPMP / PRINCE2ITILScrum Master / Agile Certifications Cloud Certifications (AWS, Azure, Google Cloud) Solution Architecture Certifications Enterprise Architecture Certifications Key Competencies✅ Customer Focus ✅ Solution Design & Architecture ✅ Leadership & Mentoring ✅ Executive Communication ✅ Innovation & Digital Transformation ✅ Strategic Thinking ✅ Stakeholder Management ✅ Agile Consulting ✅ Relationship Building ✅ Commercial Awareness Why Join Us? Work on large-scale digital transformation programs. Partner with leading global organizations across industries. Drive innovation and business transformation through technology. Collaborate with high-performing international teams. Grow your leadership, consulting, and architecture expertise. Make a significant impact on customer success and strategic outcomes. If you are passionate about technology, solution architecture, customer engagement, and digital transformation, we'd love to hear from you. ????

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

<p>Oversee all F&amp;B outlets including restaurants, bars, banquets, in-room dining, and pool/beach service operations Own the department P&amp;L: forecast revenue, manage food and labor cost percentages, analyze variances, and present results to hotel leadership Partner with the Executive Chef on menu development, food cost targets, kitchen labor management, and culinary quality standards Develop and monitor standard operating procedures for service quality, food safety compliance, and guest experience consistency Drive outlet performance through pricing strategy, upselling programs, packaging, and local marketing support Manage vendor relationships for beverage, equipment, linen, and service supply purchasing within budget parameters Coordinate banquet and catering operations with Convention Services, ensuring F&amp;B event delivery meets contracted specifications Review and act on guest satisfaction scores, comment cards, and online reviews to identify and correct service pattern issues Maintain compliance with health department standards, liquor licensing requirements, and OSHA food safety regulations Develop and implement strategies for the food and beverage department to achieve the organization s financial and operational goals Monitor and review the product quality and service standards in the food and beverage department Manage and forecast budget requirements, inventory, and costs Recruit, train, manage, and evaluate staff performance Coordinate with the chef to create and update menus and ensure consistency in taste and presentation of food and beverages Coordinate with sales and marketing teams to promote the organization s food and beverage services Stay informed about trends and innovations in the food and beverage industry</p><p>Additional Information experience is an asset Prior experience working with Opera or a related system Fluency in English additional languages are a plus Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity &amp; Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications Bachelor's degree in hospitality management, culinary arts management, or business preferred + 5 Years F&amp;B management experience, demonstrated experience managing a multi-outlet F&amp;B operation Ability to spot and resolve problems efficiently Mastery in delegating multiple tasks Communication and leadership skills Up to date with food and beverages trends and best practices Ability to manage personnel and meet financial targets Guest-oriented and service-minded Banquet operations: BEO execution, event staffing, buffet production management, F&amp;B minimum tracking Food safety: HACCP principles, temperature logging, allergen management, health department inspection preparation Up to date with food and beverages trends and best practices Ability to manage personnel and meet financial targets Guest-oriented and service-minded</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><ul><li>At least a primary school diploma.</li><li>At least 5 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><li>Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</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><ul><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>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>At least a primary school diploma.</li><li>At least 5 years of practical experience.</li><li>Not required.</li><li>Prior attendance in trainings in the related field.</li><li>Not required.</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><li>Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li></ul>

Company Description Gourmet Egypt is a premium food retailer and producer that has been serving passionate food enthusiasts since 2006. The company has evolved from importing select ingredients for five-star hotels to operating flagship stores and crafting its own “Handcrafted by Gourmet” product range using top-quality local and imported ingredients. Gourmet’s recipes and production methods are developed by in-house culinary experts and renowned visiting chefs, ensuring distinctive, high-quality offerings. The company invests in innovation through a state-of-the-art e-commerce platform, including a webstore, mobile app, and shopable recipes. Gourmet Egypt’s culture is built on community, genuine care for customers, and a shared passion for food, offering team members the opportunity to contribute to a dynamic, customer-focused environment. Role Description As a Regulatory Compliance Specialist at Gourmet Egypt, you will ensure that the company’s products, processes, and operations comply with relevant food safety, regulatory, and quality standards. This full-time, on-site role is based in Cairo and involves monitoring regulatory changes, interpreting requirements, and advising internal stakeholders on compliance implications. You will review and maintain documentation, policies, and procedures, perform internal compliance checks and audits, and collaborate with production, quality, and supply chain teams to address any non-conformities. Day-to-day tasks include preparing regulatory reports, supporting inspections by authorities, and contributing to continuous improvement initiatives that uphold product integrity and customer trust. You will also help train team members on compliance best practices and support cross-functional projects related to certifications and regulatory approvals. Qualifications Strong expertise in Regulatory Compliance and a clear understanding of relevant Regulatory Requirements in the food and FMCG sectors. Advanced Analytical Skills for interpreting regulations, assessing risks, and analyzing data related to product and process compliance. Effective Communication skills to collaborate with cross-functional teams, prepare reports, and interact with regulatory bodies and auditors. Experience in Quality Assurance, including familiarity with food safety standards (e.g., HACCP, ISO, local regulations) and internal audit practices. Bachelor’s degree in food science, chemistry, pharmacy, engineering, law, or a related discipline. Experience in food manufacturing, retail, or consumer goods regulatory roles is highly desirable. Strong attention to detail, organizational skills, and ability to manage multiple compliance activities and deadlines. Proficiency with MS Office and basic digital tools for documentation, data analysis, and reporting. Ability to work on-site in Cairo and collaborate in a diverse, team-oriented environment with a passion for food and customer service.

<p><h4>Company description</h4> <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.<br> Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen section.<br> 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.<br> Ensure compliance with kitchen hygiene and personal grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene.<br> Identify and implement appropriate work methods, preparation techniques, and cooking standards to ensure food is prepared consistently and personnel work efficiently.<br> Work in coordination with the Sous Chef, Executive Chef, and all section chefs and provide instructions and support as required.<br> 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.<br> 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.<br> Control daily provision and production requirements and ensure proper utilization of slow-moving products to minimize waste and product loss.<br> 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.<br> 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.<br> Control the condition of raw materials, ingredients, and prepared food, ensure efficient utilization of excess products, prevent spoilage, and maintain proper portion control.<br> Prepare, maintain, and follow standard recipes for Garde Manger products to standardize portions, taste, quality, and presentation.<br> Continuously monitor and ensure that all personnel working in the section comply with personal hygiene, food handling, and kitchen cleanliness standards.<br> Ensure that all records required for the Food Safety and HACCP systems are completed accurately and maintained regularly.<br> 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.<br> Check the daily menu and production requirements and inform the Sous Chef of any missing, unavailable, or problematic products to prevent operational disruptions.<br> Monitor the performance and productivity of Garde Manger personnel and report performance or discipline issues to the Sous Chef or Executive Chef.<br> Assist in organizing the weekly duty schedule for Garde Manger personnel and monitor attendance, working hours, and monthly timecards in accordance with hotel procedures.<br> Identify the training and development needs of Garde Manger personnel and support the organization and delivery of the required training programs.<br> 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.<br> Ensure that all equipment, utensils, tools, and working areas used in the Garde Manger section are clean, properly maintained, and used safely and efficiently.<br> Monitor food costs and control waste through proper purchasing, storage, preparation, portioning, and utilization of ingredients.<br> Ensure that all food products are prepared, stored, labeled, dated, and handled in accordance with hotel food safety and hygiene standards.<br> Coordinate with other kitchen sections and Food & Beverage teams to ensure smooth service, timely food preparation, and proper execution of guest and event requirements.<br> Support environmental sustainability initiatives by minimizing food, water, energy, paper, and other material consumption and encouraging responsible use of hotel resources.<br> Implement necessary departmental instructions and training to promote energy conservation and ensure compliance with approved energy-saving procedures.<br> 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.<br> Carry out all responsibilities related to the quality management systems implemented at the facility.<br> Carry out all other duties assigned by managers and hotel management that are not specifically mentioned in the job description.</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> </ul> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong><br> In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</p><p>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.</p><p>Responsible for preparing, producing, and presenting the variety of food related to his/her section.</p><p>Ensure that all of the food included in the daily menu is prepared.</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>Make use of current ingredients in the best possible manner.</p><p>Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.</p><p>Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.</p><p>Pay utmost care to the quantities planned for the food portions.</p><p>Store the food in his/her work station in the most correct manner.</p><p>Pay utmost care to hygiene, cleaning and health conditions.</p><p>Perform duties in the related section of the kitchen and carry out the instructions related to the section.</p><p>Responsible for all preliminary preparations and controls in his/her unit during working hours.</p><p>Ensure that food is prepared in accordance with the daily buffet programme for his/her unit.</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>Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels standards.</p><p>Support and exchange information with other sections.</p><p>Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner.</p><p>Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.</p><p>Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system.</p><p>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</p><p>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>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><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vacation diploma.</p><p>Experience: At least 8 years of practical experience.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</p>

<p>Job Description</p><ul><li>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</li><li>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.</li><li>Responsible for preparing, producing, and presenting the variety of food related to his/her section.</li><li>Ensure that all of the food included in the daily menu is prepared.</li><li>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.</li><li>Make use of current ingredients in the best possible manner.</li><li>Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.</li><li>Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.</li><li>Pay utmost care to the quantities planned for the food portions.</li><li>Store the food in his/her work station in the most correct manner.</li><li>Pay utmost care to hygiene, cleaning and health conditions.</li><li>Perform duties in the related section of the kitchen and carry out the instructions related to the section.</li><li>Responsible for all preliminary preparations and controls in his/her unit during working hours.</li><li>Ensure that food is prepared in accordance with the daily buffet programme for his/her unit.</li><li>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</li><li>Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels standards.</li><li>Support and exchange information with other sections.</li><li>Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner.</li><li>Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.</li><li>Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system.</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</li><li>Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Education: At least a high school or vacation diploma.</li><li>Experience: At least 8 years of practical experience.</li><li>Foreign Language: Not required.</li><li>Courses and Seminars: Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Not required.</li><li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

<p>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. Responsible for preparing, producing, and presenting the variety of food related to his/her section. Ensure that all of the food included in the daily menu is prepared. 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. Make use of current ingredients in the best possible manner. Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house. Assist in designing and preparing the decorations needed to decorate the buffet for food presentation. Pay utmost care to the quantities planned for the food portions. Store the food in his/her work station in the most correct manner. Pay utmost care to hygiene, cleaning and health conditions. Perform duties in the related section of the kitchen and carry out the instructions related to the section. Responsible for all preliminary preparations and controls in his/her unit during working hours. Ensure that food is prepared in accordance with the daily buffet programme for his/her unit. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels standards. Support and exchange information with other sections. Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner. Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen. Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system. To implement necessary warnings and departmental trainings in order to save energy inside the facility. Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Education: At least a high school or vacation diploma.</li><li>Experience: At least 8 years of practical experience.</li><li>Foreign Language: Not required.</li><li>Courses and Seminars: Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Not required.</li><li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

<p>Job Description * Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. * Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. * Responsible for preparing, producing, and presenting the variety of food related to his/her section. * Ensure that all of the food included in the daily menu is prepared. * 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. * Make use of current ingredients in the best possible manner. * Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house. * Assist in designing and preparing the decorations needed to decorate the buffet for food presentation. * Pay utmost care to the quantities planned for the food portions. * Store the food in his/her work station in the most correct manner. * Pay utmost care to hygiene, cleaning and health conditions. * Perform duties in the related section of the kitchen and carry out the instructions related to the section. * Responsible for all preliminary preparations and controls in his/her unit during working hours. * Ensure that food is prepared in accordance with the daily buffet programme for his/her unit. * Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. * Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels standards. * Support and exchange information with other sections. * Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner. * Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen. * Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system. * To implement necessary warnings and departmental trainings in order to save energy inside the facility. * Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. * Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. * Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vacation diploma.</p><p>Experience: At least 8 years of practical experience.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</p>

<p>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</p><p>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.</p><p>Responsible for preparing, producing, and presenting the variety of food related to his/her section.</p><p>Ensure that all of the food included in the daily menu is prepared.</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>Make use of current ingredients in the best possible manner.</p><p>Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.</p><p>Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.</p><p>Pay utmost care to the quantities planned for the food portions.</p><p>Store the food in his/her work station in the most correct manner.</p><p>Pay utmost care to hygiene, cleaning and health conditions.</p><p>Perform duties in the related section of the kitchen and carry out the instructions related to the section.</p><p>Responsible for all preliminary preparations and controls in his/her unit during working hours.</p><p>Ensure that food is prepared in accordance with the daily buffet programme for his/her unit.</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>Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels standards.</p><p>Support and exchange information with other sections.</p><p>Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner.</p><p>Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.</p><p>Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system.</p><p>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</p><p>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>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><strong>Desired Candidate Profile</strong></p><ul><li>Education: At least a high school or vacation diploma.</li><li>Experience: At least 8 years of practical experience.</li><li>Foreign Language: Not required.</li><li>Courses and Seminars: Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Not required.</li><li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

Fresh Food Market is hiring a Production Director.<br>In 2016 we became the first supermarket in Egypt to bring shopping anddining together. Today our five stores serve in-store dining across arange of counters, and our central production unit in 6th of October Industrial Area makes our own bakery and viennoiserie, pastry, seafood,sauces, charcuterie, ready meals and frozen range — clean label, noartificial preservatives.<br>We are looking for the director who will run that unit: every section,every batch, made to specification, on time and at cost.<br>Hot kitchen · Cold kitchen · Fish & seafood · Meat & poultry · Cold cuts& charcuterie · Bakery · Pastry & desserts · Chocolate · Ice cream<br>What the role requires:<br>— 10+ years in food manufacturing or central production, with at least three in a senior production leadership role— Multi-category experience across chilled and frozen, ideally including bakery, butchery or charcuterie— HACCP certified, with working command of ISO 22000 or FSSC 22000 and a record of being audited on food safety and traceability systems— Knowledge of Egyptian food safety law and National Food Safety Authority requirements— Production planning and scheduling against store orders and forecasts— Command of the numbers: yields, costings, waste and productivity— Fluent Arabic and English<br>Based in 6th of October Industrial Area. Full time, on site.<br>CV and covering note to careers@freshfood-market.com.<br>#Production Director #Food Manufacturing #Hiring #Egypt #Cairo#Food Safety #HACCP #Central Kitchen #FMCG

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

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p> <p> </p> <p><br></p><p><strong>Desired Candidate Profile</strong></p><div><p style="font-size: 13px;"><br></p><p style="font-size: 13px;">Education: Technical, Trade, or Vocational School Degree.</p><p style="font-size: 13px;">Related Work Experience: At least 3 years of related work experience.</p><p style="font-size: 13px;">Supervisory Experience: No supervisory experience.</p><p style="font-size: 13px;">License or Certification: None</p><p style="font-size: 13px;"></p><p style="font-size: 13px;"></p></div><div></div><p style="font-size: 11px;"><br></p>

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

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

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

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