Food industries engineer Jobs

Company Description Teleperformance is a global leader in outsourced customer experience management and business process services, partnering with major brands across telecommunications, technology, and other industries. The Xfinity account focuses on delivering high-quality customer support and sales solutions for a leading telecommunications and entertainment provider. Team members benefit from structured training, performance-based incentives, and clear career progression paths. The Cairo site offers a professional, multicultural environment with a strong emphasis on service excellence, compliance, and continuous improvement.<br>Role Description This is a full-time, on-site role based in Cairo, Egypt. The Sales and Marketing Specialist for the Xfinity account is responsible for engaging potential and existing customers, promoting Xfinity products and services, and closing sales in line with daily and monthly targets. Day-to-day tasks include handling inbound and outbound customer interactions, identifying customer needs, presenting appropriate solutions, and managing objections to secure conversions. The role also involves maintaining accurate records in CRM systems, participating in product and sales training, and collaborating with team leaders to optimize campaigns and customer outreach strategies. Specialists are expected to adhere to company policies, quality standards, and compliance requirements while contributing to a positive, results-driven team environment.<br>Qualifications<br> Candidates should possess strong Communication and Customer Service skills to interact effectively with diverse customers and build lasting relationships. Candidates should possess proven Sales and Sales Management capabilities to drive revenue, meet targets, and support performance optimization. Candidates should possess Training-related skills, including the ability to absorb new product knowledge quickly and apply coaching feedback. Candidates should possess additional abilities such as basic computer literacy, CRM navigation, and data entry accuracy. Relevant experience in telecommunications, contact center, or retail sales is beneficial. Ability to work on-site in Cairo, Egypt, in rotating shifts and in a fast-paced environment. Strong problem-solving skills, resilience under pressure, and a customer-oriented mindset. High school diploma or equivalent; further education in business, marketing, or related fields is an advantage.

Company Description EGYCHAM is a leading HR consultancy and business hub established in 2010, delivering services across consultancy, training, and recruitment. The organization partners with more than 300 companies through its consulting portfolio and supports over 700 companies with training and recruitment solutions across diverse industries. With branches in Cairo, Dubai, and Riyadh, EGYCHAM offers regional exposure and growth opportunities. The company is ISO certified across its three business scopes and is accredited by major global HR and business entities such as the Society for Human Resource Management (SHRM), reflecting its commitment to professional standards and quality service. Role Description The Sales Advisor is a full-time, on-site role based in Cairo, Egypt. This role focuses on engaging prospective and existing clients, understanding their HR, training, and recruitment needs, and presenting suitable EGYCHAM services and solutions. Day-to-day responsibilities include conducting client meetings and calls, preparing and delivering proposals, following up on leads, and maintaining accurate records of sales activities in the CRM or internal systems. The Sales Advisor collaborates closely with consulting and training teams to align offerings with client requirements, supports the implementation of sales campaigns, and provides ongoing customer service to ensure client satisfaction and retention. The role also involves participating in sales reporting, market research, and continuous improvement of sales approaches. Qualifications Bachelor’s degree in Business, or a related field is preferred. Candidates should possess strong interpersonal skills and the ability to build and maintain professional relationships. Candidates should possess clear and effective communication skills, both verbal and written. Candidates should possess customer service skills, including responsiveness, problem-solving, and client-focused behavior. Candidates should possess sales skills, such as lead generation, negotiation, and closing deals. Candidates should possess basic training skills to explain and present services, solutions, and processes to clients. Proficiency in MS Office and familiarity with CRM tools or similar systems. Professional, ethical conduct and a willingness to learn and adapt in a fast-paced environment.

Company Description e& CX Solutions Egypt specializes in designing and delivering customer experiences that strengthen relationships and drive measurable business results. The company aligns clear purpose with strategic thinking, advanced digital tools, and dedicated teams to support clients across diverse industries. Through a disciplined methodology, e& CX Solutions focuses on precision, consistency, and continuous improvement in every customer interaction. Team members contribute directly to creating exceptional experiences that translate into exceptional outcomes for clients, offering opportunities for professional growth in a dynamic, customer-focused environment. Role Description The English Call Center Agent is a full-time, on-site role based in Qesm El Maadi, responsible for handling inbound and outbound customer interactions in English. Day-to-day tasks include responding to customer inquiries, providing accurate information about products and services, and resolving issues in a timely and professional manner. The agent will document all interactions in the system, follow established procedures and scripts where appropriate, and escalate complex cases to the relevant teams when needed. The role also involves maintaining high service quality standards, meeting performance targets such as response time and customer satisfaction, and collaborating with colleagues and supervisors to improve processes and customer experience. Qualifications Strong English communication skills, including clear speaking, active listening, and professional written communication. Customer service and problem-solving abilities, with a focus on empathy, patience, and effective conflict resolution. Basic computer literacy and proficiency with call center systems, CRM tools, and common office software. Time management and organizational skills to handle multiple inquiries, follow up on cases, and meet performance targets. Ability to work on-site in Qesm El Maadi on a full-time basis, including potential shift work and weekends as required. Previous experience in call centers, customer support, or related fields is an advantage but not mandatory. High school diploma or equivalent; additional education in business, communications, or related areas is beneficial. Adaptability, willingness to learn, and a collaborative mindset to contribute to a positive team environment.

A leading B2B manufacturer specializing in customized furniture, custom woodwork, and turnkey solutions for large-scale projects is currently hiring a Regional Manager for driving sales, managing the regional team, and growing the company's presence across a specific geographic area. Their focus is on selling office furniture and workspace solutions to corporate clients, government entities, banks, educational institutions, hospitals, and contractors.<br><br>Key Responsibilities<br><br> Drive Regional Sales Achieve monthly, quarterly, and annual sales targets. Develop and execute the regional sales strategy. Identify new business opportunities and key market segments. Increase market share within the assigned region. Manage Key Accounts Build relationships with major corporate clients. Meet with decision-makers such as procurement managers, facility managers, and CEOs. Negotiate commercial terms and close high-value contracts. Ensure customer satisfaction and long-term partnerships. Lead the Sales Team Recruit, coach, and motivate area sales managers and sales executives. Set KPIs and monitor team performance. Conduct regular sales meetings and field visits. Develop training plans to improve product and selling skills. Business Development Generate new leads through architects, consultants, contractors, interior designers, and developers. Participate in tenders and major commercial projects. Build relationships with dealers and distributors where applicable. Expand the customer portfolio across industries. Project Management Coordinate with design, engineering, production, logistics, and installation teams. Ensure projects are delivered on time and within budget. Resolve customer issues during project execution. Market Intelligence Monitor competitors' pricing, products, and promotional activities. Identify market trends and customer requirements. Recommend new product opportunities based on customer feedback. Financial Management Prepare regional sales forecasts and budgets. Monitor profitability and sales margins. Manage pricing approvals and discount structures. Ensure timely collection of customer payments<br><br>Requirements<br><br>7-12+ years of B2B sales experience, preferably in office furniture, wood manufacturing, fit-out, interiors, or building materials. Experience managing a regional sales team. Strong network with corporate clients, consultants, architects, and contractors. Excellent negotiation, leadership, and commercial acumen. Familiarity with CRM systems and sales forecasting

About Tech Vision Tech Vision is a leading IT Solutions & Digital Transformation company specializing in IT Infrastructure, Cybersecurity, Cloud Solutions, Microsoft Technologies, Networking, Backup & Disaster Recovery, IP Telephony, and Managed IT Services. We help organizations optimize, secure, and modernize their IT environments. About the Role Tech Vision is looking for a highly motivated B2B IT Sales Executive to drive business growth by identifying new opportunities, building long-term client relationships, and selling enterprise IT solutions to organizations across various industries. The ideal candidate has a passion for technology, excellent communication skills, and a proven ability to achieve sales targets. Key Responsibilities Generate new B2B sales opportunities through prospecting, networking, cold calling, and referrals. Build and maintain strong relationships with decision-makers, including CEOs, IT Managers, Procurement Managers, and Business Owners. Identify customer needs and recommend tailored IT solutions and services. Prepare proposals, quotations, presentations, and commercial offers. Conduct client meetings and product demonstrations. Negotiate contracts and successfully close deals. Collaborate with pre-sales and technical teams to deliver customized solutions. Maintain an accurate sales pipeline using CRM tools. Meet and exceed monthly and quarterly sales targets. Stay up to date with industry trends, emerging technologies, and competitor offerings. Products & Services IT Infrastructure Solutions Microsoft 365 & Microsoft Azure Cybersecurity Solutions Networking (Cisco, HPE, Aruba, Ubiquiti) Firewalls & Network Security Servers & Storage Backup & Disaster Recovery Virtualization Solutions IP Telephony & Contact Center Solutions CCTV & Access Control Managed IT Services Annual Maintenance Contracts (AMC) Qualifications Bachelor's degree in Business, Information Technology, Computer Science, or a related field.2–5 years of experience in B2B IT Sales. Experience selling IT Infrastructure, Cloud, Cybersecurity, or Enterprise Solutions is highly preferred. Strong communication, presentation, and negotiation skills. Ability to build and maintain long-term client relationships. Target-driven with a proven sales track record. Good command of English and Arabic. Experience using CRM systems and Microsoft Office. What We Offer Competitive Basic Salary. Attractive Uncapped Commission. Performance Bonuses. Professional Sales & Technical Training. Career Development & Growth Opportunities. Supportive Team Environment. Opportunity to work with leading global technology vendors.

Company Description EATERY (World of Food. Cooking School) is a dynamic food hub that combines a restaurant, cooking school, incubator, and community center in one space. It serves as a food and cooking theater where local and international chefs, food suppliers, and food critics share and challenge culinary experiences. EATERY hosts a variety of innovative food concepts and industry ideas through cultural events focused on cuisine and cooking. The environment encourages learning, creativity, and collaboration for food enthusiasts and professionals alike. Team members are part of a vibrant setting that values culinary exploration and community engagement.<br>Role Description The Store Keeper – F&B experience + MC user is a full-time, on-site role based in Giza. This role is responsible for receiving, unloading, and checking food and beverage deliveries, ensuring that all items are accurately logged and stored according to safety and hygiene standards. The Store Keeper manages inventory levels, organizes storage areas, and prepares items for internal distribution to the kitchen, cooking school, and other operational areas. Daily tasks include packing and labeling goods, conducting regular stock counts, and updating inventory systems, including MC software, to maintain accurate records. The role also involves coordinating with suppliers and internal teams to support smooth operations and timely availability of products.<br>Qualifications<br> Candidates should possess strong Inventory Management and Inventory Control skills to track stock levels, maintain accurate records, and prevent shortages or overstock. Candidates should possess Packing and Unloading skills to handle goods efficiently, prepare items for storage or use, and manage incoming shipments safely. Candidates should possess Forklift Operation skills or experience with similar material-handling equipment to move and organize stock within the storage areas as needed. Experience in food and beverage (F&B) storekeeping or similar roles, with knowledge of food safety, hygiene standards, and product rotation (FIFO/FEFO). Ability to use inventory and warehouse management software, including MC or comparable systems, with basic computer literacy. Strong organizational skills, attention to detail, and the ability to work in a fast-paced, collaborative environment. Relevant vocational training or certification in warehouse operations, logistics, or F&B management is an advantage.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>JOB TITLE</strong><br>Executive Sous Chef | MAF Entertainment | Cinemas<br><strong>ROLE SUMMARY</strong><br>The role of the Executive Sous Chef is to manage kitchen service operations, planning and supervision, and coordinating team of chefs for food preparation and service for all MAF Entertainment concepts in the assigned territory/region. This role will also be responsible for menu development for brand concepts, recipe creation, food quality assurance and all other related tasks. The role will also focus on cost of food and labor as well as procedures and planning for health and safety standards.<br><strong>ROLE PROFILE</strong></p><br><br><ul><li>Lead and standardize the culinary strategy, menu development, and brand experience across all assigned locations and regions.</li><li>Ensure consistent food quality, recipe compliance, portion control, and adherence to brand standards.</li><li>Partner with Operations leadership to drive sales, support brand growth, and align culinary offerings with market trends and customer preferences.</li><li>Oversee kitchen operations, food production, staffing, succession planning, and team development to maintain high performance.</li><li>Manage inventory, food stock levels, operational manuals, and departmental budgets to support business demands efficiently.</li><li>Monitor guest feedback, address complaints promptly, and ensure team participation in training and development initiatives.</li><li>Ensure full compliance with HACCP, food safety, sanitation, statutory regulations, and MAF Entertainment policies across all sites.</li><li>Control food and labor costs through effective menu engineering, inventory management, waste reduction, and productivity optimization while supporting regional revenue growth and brand expansion.</li></ul><p><br><strong>REQUIREMENTS</strong></p><br><br><ul><li>10-12+ years of culinary leadership experience in high-volume restaurant operations, including Executive Sous Chef and Head Chef experience.</li><li>Relevant culinary qualification or degree, with food safety certifications such as PIC 3 and preferably HACCP 3.</li><li>Strong expertise in menu development, food promotions, food costing, and culinary operations management.</li><li>Demonstrated ability to perform under pressure, make sound decisions, analyze challenges, and deliver exceptional guest experiences.</li><li>Excellent interpersonal, negotiation, organizational, and attention-to-detail skills, with the ability to prioritize and follow through effectively.</li><li>Flexible to work irregular shifts, weekends, and public holidays, travel regionally when required, and act as a MAF Entertainment culture ambassador while adhering to all company policies and HSE standards.</li></ul> <br> </div>

BUSINESS INTRODUCTIONMajid Al Futtaim Holding is the leading shopping mall, retail, communities, entertainment developer and operator in the Middle East, North Africa, and Central Asia regions. With over 48,000 people, revenues of over US$ 11 Billion, and operations in 18 countries. Some of the iconic brands we carry include Mall of the Emirates, Carrefour, All Saints, Lego, City Center, Abercrombie & Fitch, & Vox Cinemas. We believe in making Great Moments for Everyone, Every day.<br>JOB TITLEChef De Partie | Majid Al Futtaim Entertainment | Food & Beverage<br>ROLE SUMMARYThe role of the Chef de Partie is to oversee the back-of-house operations in F&B operations and manage the shift and staff. This role will be responsible for the quality of all food and beverages served including the health and safety, presentation, timing of delivery, and temperature. <br>ROLE PROFILESupport employee training, development, onboarding, and team leadership activities. Be fully competent in all kitchen stations and provide production/line support when needed. Ensure compliance with Health & Safety regulations and safe food handling practices. Maintain awareness of food allergies and food safety standards. Ensure kitchen equipment, refrigerators, and work areas are clean and organized. Monitor food production levels to minimize waste and excessive leftovers. Manage proper food labeling, dating, storage, and stock rotation procedures. Demonstrate strong culinary knowledge, including knife skills, meat and vegetable preparation, starch cookery, sauces, soups, garnishes, and cooking temperatures.<br>REQUIREMENTSExperience: Minimum 3-4 years of experience in a similar role, preferably within an upscale restaurant or hotel environment, with previous Kitchen Supervisor experience being an advantage. Education: Certificate, Course, or Diploma in Hospitality or a related field, with PIC 2 and Food Safety Certification (HACCP preferred). Strong commitment to delivering exceptional customer service and maintaining high-quality standards. Professional appearance, communication skills, and confidence in interacting with guests. Ability to multitask effectively, work under pressure, and maintain attention to detail. Good English communication skills, including reading, writing, and speaking.<br>WHAT WE OFFERAt Majid Al Futtaim, we’re on a mission to create great moments, to spread happiness, to build, experiences that stay in our memories for a lifetime. We’re proud to say that over the past 27 years, we have built a reputation as a regional market leader in what we do. Join us! Work in a friendly environment, where everyone shares positive vibes and excited about our future. Work with over 45,000 diverse and talented colleagues, all guided by our Leadership Model.

<p>Company Description "Why work for Accor? 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. 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/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><p>Job Description Prepare, produce, and present a wide variety of Lebanese cold dishes, salads, mezze, appetizers, dips, and other Garde Manger items according to approved recipes and hotel standards. Prepare traditional Lebanese dishes such as Hummus, Moutabal, Baba Ghanoush, Tabbouleh, Fattoush, Labneh, Muhammara, Warak Enab, and various cold mezze and salads. Ensure that all food is prepared, stored, and presented in accordance with HACCP, food safety, and hygiene standards. Ensure that all Lebanese food items included in the daily menu, buffet, banquet, and la carte requirements are prepared on time and according to established standards. Maintain the authentic taste, quality, consistency, and traditional characteristics of Lebanese cuisine while following the hotel s approved recipes and presentation standards. Prepare all required mise en place and ensure that all ingredients are available, fresh, properly prepared, and ready for service. Control the quality, freshness, taste, texture, appearance, and presentation of all Lebanese Garde Manger products. Prepare and arrange Lebanese mezze and cold buffet displays in an attractive and appealing manner according to hotel presentation standards. Assist in creating and preparing decorative food displays and artistic presentations for Lebanese buffets, banquets, special events, and themed functions. Ensure proper portion control and maintain consistency in quantities, taste, and presentation in order to control food costs. Make the best possible use of available ingredients and minimize food waste through proper preparation, storage, and utilization. Inform the Sous Chef or Chef in Charge of the required ingredients and materials needed for the following day to ensure timely requisition and availability. Store all food products and prepared items correctly, ensuring proper covering, labeling, dating, temperature control, and storage conditions. Ensure that all refrigerated and cold food products are maintained at the required temperatures throughout preparation, storage, and service. Maintain the highest standards of personal hygiene, cleanliness, sanitation, and food safety within the Garde Manger section. Ensure that personal grooming, uniform, hair, footwear, and other hygiene requirements comply with hotel standards. Follow standard recipes and preparation methods to ensure consistency in the taste, quality, portion size, and presentation of all Lebanese dishes. Check all ingredients before preparation and report any shortages, quality issues, or unsuitable products to the Chef in Charge. Ensure proper rotation of food products according to FIFO principles and prevent the use of expired, spoiled, or unsuitable ingredients. Coordinate with the Hot Kitchen, Bakery, Pastry, Stewarding, and other kitchen sections to ensure smooth and efficient food production and service. Support and exchange information with other kitchen sections regarding daily production, special events, VIP requirements, and guest requests. Ensure that the Garde Manger workstation and storage areas are clean, organized, and properly maintained throughout the shift. Assist the Stewarding team in maintaining the highest standards of cleanliness and hygiene in the kitchen. Complete and maintain all records related to food preparation, storage, temperature control, and food safety as required by the Food Safety Management System. Participate in the development of new Lebanese dishes, presentations, and buffet concepts when requested by the Executive Chef or Sous Chef. Share knowledge of Lebanese culinary techniques, traditional ingredients, recipes, and preparation methods with junior kitchen employees when required. Implement departmental instructions related to energy conservation and ensure responsible use of kitchen equipment, water, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. 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 that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p>Qualifications Education: At least a high school or vacation diploma. Experience: At least 8 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in courses and seminars in the related field. Computer Literacy: Not required. 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><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>Prepare, produce, and present a wide variety of Lebanese cold dishes, salads, mezze, appetizers, dips, and other Garde Manger items according to approved recipes and hotel standards.</p> <p>Prepare traditional Lebanese dishes such as hummus, moutabal, baba ghanoush, tabbouleh, fattoush, labneh, muhammara, warak enab, and various cold mezze and salads.</p> <p>Ensure that all food is prepared, stored, and presented in accordance with HACCP, food safety, and hygiene standards.</p> <p>Ensure that all Lebanese food items included in the daily menu, buffet, banquet, and à la carte requirements are prepared on time and according to established standards.</p> <p>Maintain the authentic taste, quality, consistency, and traditional characteristics of Lebanese cuisine while following the hotel’s approved recipes and presentation standards.</p> <p>Prepare all required mise en place and ensure that all ingredients are available, fresh, properly prepared, and ready for service.</p> <p>Control the quality, freshness, taste, texture, appearance, and presentation of all Lebanese Garde Manger products.</p> <p>Prepare and arrange Lebanese mezze and cold buffet displays in an attractive and appealing manner according to hotel presentation standards.</p> <p>Assist in creating and preparing decorative food displays and artistic presentations for Lebanese buffets, banquets, special events, and themed functions.</p> <p>Ensure proper portion control and maintain consistency in quantities, taste, and presentation in order to control food costs.</p> <p>Make the best possible use of available ingredients and minimize food waste through proper preparation, storage, and utilization.</p> <p>Inform the sous chef or chef in charge of the required ingredients and materials needed for the following day to ensure timely requisition and availability.</p> <p>Store all food products and prepared items correctly, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</p> <p>Ensure that all refrigerated and cold food products are maintained at the required temperatures throughout preparation, storage, and service.</p> <p>Maintain the highest standards of personal hygiene, cleanliness, sanitation, and food safety within the Garde Manger section.</p> <p>Ensure that personal grooming, uniform, hair, footwear, and other hygiene requirements comply with hotel standards.</p> <p>Follow standard recipes and preparation methods to ensure consistency in the taste, quality, portion size, and presentation of all Lebanese dishes.</p> <p>Check all ingredients before preparation and report any shortages, quality issues, or unsuitable products to the chef in charge.</p> <p>Ensure proper rotation of food products according to FIFO principles and prevent the use of expired, spoiled, or unsuitable ingredients.</p> <p>Coordinate with the hot kitchen, bakery, pastry, stewarding, and other kitchen sections to ensure smooth and efficient food production and service.</p> <p>Support and exchange information with other kitchen sections regarding daily production, special events, VIP requirements, and guest requests.</p> <p>Ensure that the Garde Manger workstation and storage areas are clean, organized, and properly maintained throughout the shift.</p> <p>Assist the stewarding team in maintaining the highest standards of cleanliness and hygiene in the kitchen.</p> <p>Complete and maintain all records related to food preparation, storage, temperature control, and food safety as required by the Food Safety Management System.</p> <p>Participate in the development of new Lebanese dishes, presentations, and buffet concepts when requested by the executive chef or sous chef.</p> <p>Share knowledge of Lebanese culinary techniques, traditional ingredients, recipes, and preparation methods with junior kitchen employees when required.</p> <p>Implement departmental instructions related to energy conservation and ensure responsible use of kitchen equipment, water, and other resources.</p> <p>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.</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 that are not specified in the job description.</p> <h4>Qualifications</h4> <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> <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>Who we are We are the market leader in commercial real estate services and investments and provide an integrated suite of high-quality real estate services to our clients across Africa and the Middle East, including facilities management, advisory &amp; transaction services, project management. We support predominantly corporate clients who buy services on a contracted basis all across the Middle East and Africa - even globally, depending on their portfolio. Why choose us Imagine more than just the future of work; with CBRE Excellerate,you can create it. As part of our global powerhouse, you'll find a culture that fosters an entrepreneurial mindset, where your best work is not just encouraged but celebrated. Collaborate with talented individuals, harness the support of unparalleled resources, and enjoy the journey as you grow both personally and professionally. Job Purpose The Catering Services Coordinator is responsible for the day-to-day monitoring and governance of the catering service provider at the client Egypt site. The role monitors compliance with the signed SLA/KPI and approved menu, conducts routine service and hygiene checks, records and escalates non-compliance, maintains action trackers, supports governance meetings and prepares daily, weekly and monthly reports. The role is limited to monitoring, reporting and follow-up. The provider remains responsible for service delivery, food safety, statutory compliance and staff supervision. What you will be doing Monitor adherence to the signed SLA/KPI and approved menu, including operating hours, preparation readiness, queue time, replenishment, item availability, staffing, reporting and service quality. Conduct working-day visual checks of cafeteria cleanliness, food display and labelling, expiry dates, temperature-log availability, cleaning records, waste management and customer-facing service. Record observations through daily and weekly monitoring checklists and retain objective supporting evidence, including photographs where permitted. Prepare a consolidated monthly report covering performance, trends, complaints, incidents, open actions and potential SLA breaches. Identify, document and report non-compliance, deviations, risks and service failures to the client and CBRE management. Maintain and update an action tracker; follow up on corrective actions, due dates and evidence of closure. Escalate overdue, repeated or critical issues, particularly food safety, hygiene and OHS concerns, without delay. Identify potential SLA/KPI breaches and provide factual evidence and recommendations. Log complaints and incidents, request the service provider response and corrective action, and follow through to closure. Coordinate operational review meetings, prepare agendas, minutes and action logs, and track agreed actions. Support planned food safety and OHS reviews and provide monitoring records when requested. Maintain accurate, objective and auditable records and comply with the client and CBRE policies, confidentiality and reporting requirements. Work professionally with the service provider without directly supervising its employees, preparing food or assuming responsibility for statutory compliance or service delivery. What you will bring 2-4 years of experience in catering, hospitality, food service, facilities management or vendor-performance monitoring. Experience conducting inspections, completing checklists and preparing operational reports. Working knowledge of SLA/KPI monitoring, corrective-action tracking and complaint/incident handling. Basic knowledge of food hygiene, food safety and occupational health and safety requirements. Strong observation, documentation and attention-to-detail skills. Clear written and verbal communication in English and Arabic. Ability to prepare factual reports, meeting minutes and action trackers. Strong stakeholder and vendor coordination skills. Ability to handle service complaints and escalate critical issues appropriately. Good working knowledge of Microsoft Word, Excel, PowerPoint and Outlook. Ability to work independently, prioritise daily checks and maintain confidentiality. Professional, objective and customer-service focused. Diploma or bachelor degree in hospitality, food service, facilities management, business administration or a related discipline. HACCP, food safety, IOSH or equivalent training/certification. Experience in a corporate workplace or high-volume employee cafeteria.</p><p><strong>Desired Candidate Profile</strong></p><p>2-4 years of experience in catering, hospitality, food service, facilities management or vendor-performance monitoring.</p><p>Experience conducting inspections, completing checklists and preparing operational reports.</p><p>Working knowledge of SLA/KPI monitoring, corrective-action tracking and complaint/incident handling.</p><p>Basic knowledge of food hygiene, food safety and occupational health and safety requirements.</p><p>Strong observation, documentation and attention-to-detail skills.</p><p>Clear written and verbal communication in English and Arabic.</p><p>Ability to prepare factual reports, meeting minutes and action trackers.</p><p>Strong stakeholder and vendor coordination skills.</p><p>Ability to handle service complaints and escalate critical issues appropriately.</p><p>Good working knowledge of Microsoft Word, Excel, PowerPoint and Outlook.</p><p>Ability to work independently, prioritise daily checks and maintain confidentiality.</p><p>Professional, objective and customer-service focused.</p><p>Diploma or bachelor degree in hospitality, food service, facilities management, business administration or a related discipline.</p><p>HACCP, food safety, IOSH or equivalent training/certification.</p><p>Experience in a corporate workplace or high-volume employee cafeteria.</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>

<div><b>Job Description</b></div> <br> <ul> <li>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</li> <li>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.</li> <li>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.</li> <li>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.</li> <li>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.</li> <li>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.</li> <li>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</li> <li>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</li> <li>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.</li> <li>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</li> <li>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</li> <li>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</li> <li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</li> <li>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</li> <li>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</li> <li>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel s standards.</li> <li>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</li> <li>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</li> <li>Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</li> <li>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</li> <li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li> <li>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</li> <li>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</li> <li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li> </ul> <br> <div><b>Qualifications</b></div> <br> <ul> <li> <strong>Education:</strong> At least a primary school diploma.</li> <li> <strong>Experience: </strong>At least 5 years of practical experience.</li> <li> <strong>Foreign Language:</strong> Not required.</li> <li> <strong>Courses and Seminars:</strong> Prior attendance in trainings in the related field.</li> <li> <strong>Computer Literacy: </strong>Not required.</li> <li> <strong>Skills:</strong> Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul> <br> <div><b>Additional Information</b></div> <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>

<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.<br> 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>We are seeking an experienced and detail-oriented sous chef / assistant executive chef to join our culinary team in Luxor, Egypt. In this pivotal leadership role, you will work alongside the executive chef to oversee kitchen operations, maintain exceptional food quality standards, and mentor a diverse culinary team. This position offers the opportunity to showcase your culinary expertise while contributing to an elevated dining experience in one of Egypt's most prestigious hospitality destinations.</p> <p><strong>Responsibilities include:</strong></p> <ul> <li>Oversee daily kitchen operations and ensure smooth workflow across all stations</li> <li>Assist the executive chef in menu planning, recipe development, and culinary innovation</li> <li>Supervise and mentor kitchen staff, providing guidance on food preparation techniques and professional standards</li> <li>Maintain strict adherence to food safety, sanitation, and hygiene protocols</li> <li>Monitor food quality, consistency, and presentation across all dishes</li> <li>Manage inventory, portion control, and food costs while minimizing waste</li> <li>Coordinate with other departments to ensure seamless service delivery</li> <li>Train and evaluate kitchen staff performance, fostering a collaborative and professional environment</li> <li>Prepare and execute complex dishes with precision and creativity</li> <li>Ensure compliance with all health and safety regulations</li> <li>Assist in scheduling and managing kitchen staff assignments</li> <li>Contribute to continuous improvement of kitchen processes and procedures</li> </ul> <h4>Qualifications</h4> <ul> <li>Minimum 5 years of professional culinary experience in a high-volume kitchen environment</li> <li>Proven experience in a supervisory or leadership role within a kitchen setting</li> <li>Advanced proficiency in knife skills, food preparation, and cooking techniques</li> <li>Current food safety and hygiene certification</li> <li>Strong knowledge of international cuisines and culinary methods</li> <li>Demonstrated ability to manage inventory, costs, and kitchen resources effectively</li> <li>Excellent organizational and time management skills</li> <li>Proficiency in kitchen management systems and food service software</li> <li>Strong interpersonal and communication skills with the ability to lead and motivate teams</li> <li>Ability to work in a fast-paced environment while maintaining attention to detail</li> <li>Knowledge of Egyptian and Middle Eastern cuisine (preferred)</li> <li>Experience in luxury or fine dining establishments (preferred)</li> <li>Culinary training, apprenticeship, or formal culinary education (preferred)</li> <li>Proven track record of mentoring and developing culinary talent (preferred)</li> </ul> <h4>Additional information</h4> <ul> <li>Must be able to work and reside onboard Mövenpick Royal Lotus throughout assigned cruise schedules.</li> <li>Must be flexible to work shifts, weekends, public holidays, and extended hours according to operational requirements.</li> <li>Experience in international hotel chains, luxury cruise ships, or high-volume buffet operations is highly desirable.</li> <li>Ability to manage food production efficiently within the space and storage limitations of a cruise vessel.</li> <li>Must ensure consistent food quality, presentation, and service throughout the cruise itinerary.</li> <li>Strong awareness of food safety, HACCP requirements, temperature control, and proper food storage under onboard operating conditions.</li> <li>Ability to coordinate effectively with the executive chef, restaurant manager, purchasing, stores, and stewarding teams.</li> <li>Commitment to Accor and Mövenpick brand standards, Heartist culture, guest satisfaction, and culinary excellence.</li> <li>Must demonstrate effective leadership, teamwork, adaptability, and problem-solving skills in a multicultural working environment.</li> <li>Commitment to sustainable culinary practices, including food waste reduction, responsible stock management, and efficient resource utilization.</li> <li>Must comply with onboard safety procedures, emergency instructions, and all applicable company policies.</li> <li>Willingness to support special events, themed dinners, and culinary experiences designed to enhance the guest journey aboard Royal Lotus.</li> </ul></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking an experienced and detail-oriented Sous Chef / Assistant Executive Chef to join our culinary team in Luxor, Egypt. In this pivotal leadership role, you will work alongside the Executive Chef to oversee kitchen operations, maintain exceptional food quality standards, and mentor a diverse culinary team. This position offers the opportunity to showcase your culinary expertise while contributing to an elevated dining experience in one of Egypt's most prestigious hospitality destinations.</p><br><ul><li>Oversee daily kitchen operations and ensure smooth workflow across all stations</li><li>Assist the Executive Chef in menu planning, recipe development, and culinary innovation</li><li>Supervise and mentor kitchen staff, providing guidance on food preparation techniques and professional standards</li><li>Maintain strict adherence to food safety, sanitation, and hygiene protocols</li><li>Monitor food quality, consistency, and presentation across all dishes</li><li>Manage inventory, portion control, and food costs while minimizing waste</li><li>Coordinate with other departments to ensure seamless service delivery</li><li>Train and evaluate kitchen staff performance, fostering a collaborative and professional environment</li><li>Prepare and execute complex dishes with precision and creativity</li><li>Ensure compliance with all health and safety regulations</li><li>Assist in scheduling and managing kitchen staff assignments</li><li>Contribute to continuous improvement of kitchen processes and procedures</li></ul><br>Qualifications<br><br><ul><li>Minimum 5 years of professional culinary experience in a high-volume kitchen environment</li><li>Proven experience in a supervisory or leadership role within a kitchen setting</li><li>Advanced proficiency in knife skills, food preparation, and cooking techniques</li><li>Current food safety and hygiene certification</li><li>Strong knowledge of international cuisines and culinary methods</li><li>Demonstrated ability to manage inventory, costs, and kitchen resources effectively</li><li>Excellent organizational and time management skills</li><li>Proficiency in kitchen management systems and food service software</li><li>Strong interpersonal and communication skills with the ability to lead and motivate teams</li><li>Ability to work in a fast-paced environment while maintaining attention to detail</li><li>Knowledge of Egyptian and Middle Eastern cuisine (preferred)</li><li>Experience in luxury or fine dining establishments (preferred)</li><li>Culinary training, apprenticeship, or formal culinary education (preferred)</li><li>Proven track record of mentoring and developing culinary talent (preferred)</li></ul><br>Additional Information<br><br><ul><li><p>Must be able to work and reside onboard Mövenpick Royal Lotus throughout assigned cruise schedules.</p><br></li><li><p>Must be flexible to work shifts, weekends, public holidays, and extended hours according to operational requirements.</p><br></li><li><p>Experience in international hotel chains, luxury cruise ships, or high-volume buffet operations is highly desirable.</p><br></li><li><p>Ability to manage food production efficiently within the space and storage limitations of a cruise vessel.</p><br></li><li><p>Must ensure consistent food quality, presentation, and service throughout the cruise itinerary.</p><br></li><li><p>Strong awareness of food safety, HACCP requirements, temperature control, and proper food storage under onboard operating conditions.</p><br></li><li><p>Ability to coordinate effectively with the Executive Chef, Restaurant Manager, Purchasing, Stores, and Stewarding teams.</p><br></li><li><p>Commitment to Accor and Mövenpick brand standards, Heartist culture, guest satisfaction, and culinary excellence.</p><br></li><li><p>Must demonstrate effective leadership, teamwork, adaptability, and problem-solving skills in a multicultural working environment.</p><br></li><li><p>Commitment to sustainable culinary practices, including food waste reduction, responsible stock management, and efficient resource utilization.</p><br></li><li><p>Must comply with onboard safety procedures, emergency instructions, and all applicable company policies.</p><br></li><li><p>Willingness to support special events, themed dinners, and culinary experiences designed to enhance the guest journey aboard Royal Lotus.</p><br></li></ul> </div>

<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><h4>Exceptional hospitality starts with you</h4> <p>Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As a hygiene manager, you’re not just leading daily hygiene for the property – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</p> <h4>Here's what you'll do during a typical day:</h4> <ul> <li>Preparation of SOPs, working out cleaning schedules and their implementation along with chief steward, staff training (kitchen, service, engineering, stewarding and all other applicable such as receiving officer).</li> <li>Ensuring food hygiene and sanitation SOPs at all production areas, dishwashing utilities, receiving and storage areas.</li> <li>Conducting supplier audits.</li> <li>Conducting daily inspection regarding hygiene and sanitation conditions of all production, storage areas etc.</li> <li>Manage and maintain an effective pest control system.</li> <li>Conducting in-house audits.</li> <li>Coordinating with engineering department to implement preventive and corrective maintenance.</li> <li>Solving any problems or issues related to food safety.</li> <li>Responsible for ensuring overall hygiene activities in the food production areas.</li> <li>Conduct internal audits to ensure compliance with local regulatory laws and international standards in food safety.</li> <li>Evaluate the corrective actions taken for the non-conformance noted during the audits.</li> <li>Monitor and check the personal hygiene conditions and working habits of the staff.</li> <li>Identify and report structural deficiencies in the food operation.</li> <li>Manage and maintain a satisfactory waste disposal system.</li> <li>Review and follow up on the microbiological results from food laboratory.</li> <li>Manage and maintain the traceability system established.</li> <li>Manage and maintain food safety documentation and records.</li> <li>Periodically review the food safety system.</li> <li>Conduct training in food safety and hygiene for the food handlers.</li> <li>Review the implementation of food safety skills of staff.</li> <li>Ensure the top management is fully aware of high-risk areas for food-borne illness.</li> <li>Maintain a central list of common issues (audits) and from daily cleaning checklist.</li> <li>Daily return of products list.</li> <li>Weekly audit per department with score percentage (report with pictures).</li> </ul> <h4>What it takes to make the stay</h4> <p>At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:</p> <ul> <li>A passion for spreading the light and warmth of hospitality.</li> <li>Acting with integrity and always doing the right thing.</li> <li>Inspiring others through leadership.</li> <li>A belief that teamwork drives the best outcomes.</li> <li>A sense of ownership and accountability.</li> <li>A focus on the now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.</li> </ul> <p>Minimum 3-5 years of experience in hygiene, food safety, quality assurance, or a similar role within the hospitality industry.</p> <p>Previous experience in hotel environment.</p> <p>Proven experience conducting hygiene inspections, compliance audits, risk assessments, and corrective action follow-up.</p> <p>Advanced English communication skills.</p> <p>Professional certifications such as HACCP, ISO or equivalent are advantageous.</p> <h4>Join an award-winning workplace culture</h4> <p>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the team members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.</p> <p>Our award-winning culture has earned us repeated recognition on the world’s best workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.</p> <p>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.</p> <p>Curious about life at Hilton? Explore our careers blog to see why we’re more than a great place to stay—we’re a great place to work.</p></p><p></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>