Food industries engineer Jobs

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

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>At least a primary school diploma.</li><li>At least 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></p></section>

<h3><br></h3><h3>**Key Responsibilities:**</h3><strong>Strategic and Academic Leadership</strong><ul><li>Develop and implement the Center's strategic vision, research agenda, and long-term development plan.</li><li>Lead the establishment of internationally recognized research programs in food safety, food analysis, environmental toxicology, pesticide residues, agricultural biotechnology, and related fields.</li><li>Build multidisciplinary research teams integrating analytical chemistry, toxicology, biotechnology, agriculture, environmental science, data science, and related disciplines.</li><li>Establish and strengthen national and international research collaborations with universities, research institutions, industry, regulatory bodies, and international organizations.</li></ul><strong>Food Research, Safety, and Advanced Analysis</strong><ul><li>Lead research and innovation in food safety, food quality, and the detection and analysis of chemical and biological contaminants.</li><li>Develop and lead interdisciplinary research programs at the interface of food safety, advanced analytical chemistry, environmental toxicology, pesticide and contaminant analysis, bio-pesticides, natural products, climate change adaptation, sustainable agriculture, and food security.</li><li>Promote the application of advanced analytical platforms, including HPLC, GC-MS, atomic absorption spectroscopy, and other modern analytical technologies.</li></ul><strong>Laboratory Excellence and Quality Assurance</strong><ul><li>Establish and maintain internationally recognized laboratory quality-management systems.</li><li>Lead the development of procedures and systems aligned with ISO/IEC 17025 and other relevant international standards.</li><li>Oversee laboratory quality assurance, internal audits, measurement uncertainty, laboratory safety, and technical compliance.</li><li>Develop the Center's analytical testing and research infrastructure to serve academic, governmental, industrial, and regulatory needs.</li><li>Promote the development of the Center as a trusted platform for high-quality scientific analysis and testing.</li></ul><strong>Research, Innovation, and Funding</strong><ul><li>Lead the development and submission of competitive national and international research proposals.</li><li>Secure research funding and strategic partnerships to support the Center's growth and scientific excellence.</li><li>Establish research programs addressing national priorities in food security, food safety, environmental sustainability, climate change adaptation, and agricultural innovation.</li><li>Promote the translation of research outcomes into technologies, services, policies, and industrial applications.</li><li>Encourage innovation in natural products, bio-pesticides, sustainable agriculture, and environmentally safe solutions.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Full Professor with a minimum of five (5) years of experience at this rank.</li><li>PhD in Agricultural Sciences, Environmental Toxicology, Analytical Chemistry, Pesticide Chemistry, Environmental Chemistry, Biotechnology, or a closely related discipline.</li><li>An internationally recognized record of excellence in biomedical sciences research, demonstrated through sustained scientific leadership and impactful contributions to the field.</li><li>A strong publication record in high-impact, peer-reviewed international journals.</li><li>Strong knowledge and practical experience in ISO/IEC 17025 laboratory quality-management systems, accreditation, internal auditing, measurement uncertainty, and laboratory safety.</li><li>Demonstrated success in securing and managing competitive research funding from national and international funding agencies.</li><li>Excellent leadership, communication, interpersonal, and organizational skills, with the ability to inspire, mentor, and develop diverse teams of researchers and academic staff.</li><li>A strong commitment to fostering an inclusive, collaborative, and ethical research environment while promoting innovation and scientific excellence.</li><li>Proven experience in academic and institutional leadership, strategic planning, and the management of multidisciplinary research programs.</li></ul>

<ul><li><p>Ensure implementation of HACCP, and food safety procedures.</p></li><li><p>Investigate quality issues, identify root causes, and implement corrective and preventive actions (CAPA).</p></li><li><p>Participate in internal and external audits.</p></li><li><p>Ensure compliance with ISO 22000, FSSC 22000, or other applicable food safety systems.</p></li><li><p> Ability to manage and monitor all quality and food safety requirements at the site.</p></li><li><p> Experience in conducting quality inspections, audits, and implementing corrective actions</p></li></ul><p><strong>KPIs</strong></p><ul><li><p>Product quality compliance rate.</p></li><li><p>Customer complaints reduction.</p></li><li><p>Internal and external audit results.</p></li><li><p>Maintain quality records and prepare required reports.</p></li></ul><p></p><p><strong>Requirements</strong></p><ul><li><p> Strong knowledge of Food Safety Management Systems.&nbsp;</p></li><li><p>Experience in conducting quality inspections, audits, and implementing corrective actions.</p></li><li><p>Excellent documentation and reporting skills.</p></li><li><p>Good communication and teamwork skills.</p></li><li><p>Ability to manage and monitor all quality and food safety requirements at the site.</p></li><li><p>BSc. of Veterinary is preferred.&nbsp;<br></p></li></ul><p></p>

<p>Cargill is a family company committed to providing food and agricultural solutions to nourish the world in a safe, responsible, and sustainable way. We sit at the heart of the supply chain, partnering with producers and customers to source, make and deliver products that are vital for living. By providing customers with life s essentials, we enable businesses to grow, communities to prosper, and consumers to live well. This position is in our Food Enterprise where we are committed to serving food manufacturers, food service customers, and retailers with a complete range of innovative ingredients and branded products. Our portfolio includes poultry, beef, egg, alternative protein, salt, oils, starches, sweeteners, cocoa and chocolate.</p><p>Job Purpose and Impact Location: Cairo, Egypt - This is a permanent full time Monday-Friday position, office based with travel to customers in Egypt and the Middle East. Customer Innovation Manager role will provide technical advice and support to customers prior, during and after product sales. In this role, you will be the lead contact for customers in the food industry (focus on Dairy and Dairy Alternatives) and you will stay ahead of technology and business practices through workshops, research and professional meetings. The role will bridge Business intend to technical strategies and back to Business results. The position holder will report to the Senior Director R&amp;D.</p><p>Key Accountabilities</p><ul><li>Collaborate with Cargill network of technical teams like R&amp;D, Manufacturing and consultants to provide onsite technical support for current customers and prospects.</li><li>Be the owner of creating &amp; executing healthy NBD &amp; NPSS pipelines for their respective regions.</li><li>Collaborate with Product Lines, Food Safety, Quality &amp; Regulatory, Marketing and Sales teams to partner on selecting the right projects to enable the sales in timely manner.</li><li>Provide customer solutions and technical support materials to specific customers.</li><li>Perform complex research for product development to understand product properties and systems Operations according to customer needs &amp; consumer trends.</li><li>Compile and analyze data for project update, working with external suppliers to test new products and technologies to make recommendations on applications.</li><li>Organize project data and conclusions for internal and customer presentations, assist with product demonstrations and service as subject matter guide during meetings with prospective customers.</li><li>Stay ahead of product insight and research to improve value of offerings.</li><li>Keep application and value collection up to date in the systems.</li><li>Independently handle complex issues with minimal supervision, while escalating only the most complex issues to appropriate staff.</li><li>Coordinate with a project manager mindset various tasks/ critical milestones internally and with our customers</li><li>Ability to translate the voice of the customer internally in order to influence and drive win-win solutions for Cargill and our Strategic customers</li><li>Track and report on key account metrics, and provide regular feedback to Cargill leadership</li><li>Ensure good reporting and track customer interactions and activities via our CRM tool</li><li>Stay ahead of industry trends, emerging technology and competition landscape to provide product insight to improve Cargill's offerings to customers</li><li>Coordinate internally technical troubleshooting via Cargill s team</li><li>Other duties as assigned</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum Qualifications Experience &amp; know how in Dairy &amp; Dairy Alternatives is a must</li><li>Bachelor's degree in Food Engineering, Food Science, Food Nutrition, Biotechnology, Chemical Engineering.</li><li>Food industry experience in the R&amp;D, Operations teams for ~10 years</li><li>Preferred Qualifications Master's degree, Doctorate degree in Food related degrees</li><li>Passion for understanding, creating, and communicating value and solutions to team members and customers.</li><li>Business acumen</li><li>Strong communicator with the ability to maneuver with diverse audience (incl. internal/ customer senior leadership)</li><li>Proven track record of taking ownership and fostering collaboration</li><li>Appetite for science backed Solutions</li><li>Fluent in Arabic and in English</li></ul>

<p><h4>Company description</h4> <p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences, and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p> <p>A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.</p> <p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh, and 9 km from Sharm El-Sheikh airport.</p> <h4>Job description</h4> <p>Ensure that guests are satisfied with the production and presentation of food.<br> Ensure that the production and quality of food produced within the facility continuously comply with cost and hygiene rules.<br> Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair. It is not permitted for men to have a moustache or beard.<br> Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events, and designing their training programs.<br> Be responsible for testing the taste, appearance, and compliance with food safety of food produced in his/her section and inform the Chef de Partie and Section Supervisor in case of any adverse events related to production.<br> Ensure that all food listed in the daily menu is prepared.<br> Prepare orders in accordance with established standards.<br> Pay utmost attention to the quantities planned for food portions.<br> Ensure that the products used to make food are prepared accurately and timely.<br> Store food in his/her workstation in the most correct manner.<br> Pay utmost attention to hygiene, cleaning, and health conditions.<br> Be responsible for producing food according to the standard recipes developed for all foods in order to standardize portions, taste, and quality.<br> Keep records related to the preparation, cooking, and presentation of food, as required by the food safety management system.<br> Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br> Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <p>Predict that all activities and purchased equipment and belongings may impact the environment. Participate in all activities organized to protect biological diversity and share responsibilities to increase environmental knowledge and conduct necessary training.<br> Aim to minimize consumption of all materials and equipment currently used (paper, printed materials, etc.).<br> Implement necessary warnings and departmental training to save energy within the facility.<br> Continue implementing decisions taken for saving energy.<br> Predict the effects of the environment and energy efficiency on purchased equipment.<br> Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects on the environment.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in training in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul></p><p></p>

<p>We re Hiring: Quality Manager Location: Cairo, Egypt Industry: Food &amp; Beverage / Restaurant Chain We are hiring on behalf of a well-established and fast-growing restaurant chain in Egypt, looking for an experienced Quality Manager to lead and elevate food safety, quality standards, and operational excellence across all branches. Role Overview The Quality Manager will be responsible for ensuring consistent food quality, hygiene, and compliance with local and international standards across all locations. You will play a key role in building systems, conducting audits, and driving continuous improvement initiatives. Key Responsibilities Develop, implement, and monitor quality assurance and food safety standards across all branches Ensure compliance with Egyptian health regulations and international standards (HACCP, ISO) Conduct regular site audits and inspections , identifying gaps and enforcing corrective actions Lead food safety training programs for kitchen and operations teams Handle customer complaints related to quality and implement preventive measures Collaborate with operations, supply chain, and kitchen teams to ensure consistency Monitor supplier quality and ensure raw material standards are met Prepare reports and dashboards for senior management on quality performance</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor s degree in Food Science, Quality Management, or related field 5 8+ years of experience in quality management within F&amp;B or restaurant chains Strong knowledge of HACCP, ISO 22000 , and food safety regulations in Egypt Experience managing multi-branch operations is a must Strong auditing, reporting, and problem-solving skills Excellent communication and leadership abilities High attention to detail and ownership mindset</p>

<p><h4>Position summary</h4> <p>Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a</p><p></p>

<p><strong>Company Description</strong> Safe Food Egypt | Global Food Exporter is a leading Egyptian exporter of premium food products, serving international importers, wholesalers, retailers, and food manufacturers since 2002. The company offers a wide portfolio including fresh and frozen fruits and vegetables (IQF), tomato paste, olive oil, dehydrated products, jams, juices, and legumes. All products are carefully selected, processed, and packed under strict international food safety standards to ensure consistent quality and reliable supply. Safe Food Egypt exports to global markets with customized packaging, competitive pricing, and dependable logistics, supporting long-term partnerships and sustainable growth.</p><p><strong>Role Description</strong> The Export Manager Assistant role is a full-time, on-site position based in Cairo. The Export Assistant will support day-to-day export operations, including preparing and reviewing export documentation, coordinating orders, and ensuring compliance with international trade and food safety regulations. Responsibilities include B2B platforms &amp; social media platforms to search for new clients and communicating with international customers and internal teams, tracking shipments, following up with logistics providers, and maintaining accurate records in internal systems. The role also involves responding to customer inquiries, assisting with pricing and quotations, and helping resolve any logistics or documentation issues. The Export Assistant will collaborate closely with the sales, logistics, and quality teams to ensure timely delivery and high service standards for global clients.</p><p><strong>Qualifications</strong></p><ul><li>Searching for new clients and following up with them, Contact clients through e-mail and WhatsApp and other contacts ways.</li><li> Ability to manage export documentation, including invoices, packing lists, certificates, and shipping documents.</li><li>Knowledge of export processes and international business practices, including basic import-export regulations.</li><li>Strong customer service skills, with the ability to communicate clearly and professionally with global clients.</li><li>Good organizational and time management skills, with attention to detail and accuracy in data entry and record-keeping.</li><li>Proficiency in MS Office (Excel, Word, Outlook); experience with ERP or trade management systems is an advantage.</li><li>Effective written and spoken communication skills in English; additional languages are a plus.</li><li>Ability to work collaboratively in a fast-paced, deadline-driven environment and handle multiple tasks at once.</li><li>Relevant diploma or bachelor’s degree in Business, International Trade, Logistics, or a related field preferred.</li><li>Previous experience in export, logistics, or international trade within the food or FMCG sector is an asset.</li></ul>

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26127585<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> New Administrative Capital, Cairo Suez road, Cairo, EgyptVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. 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.<br><br><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: 4 to 6 years of related work experience.<br><br>Supervisory Experience: At least 2 years of supervisory experience.<br><br>License or Certification: None<br><br><em>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br></em>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. <strong>Be</strong> where you can do your best work, <strong>begin</strong> your purpose, <strong>belong</strong> to an amazing global team, and <strong>become</strong> the best version of you.

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26127582<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> New Administrative Capital, Cairo Suez road, Cairo, EgyptVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>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.<br><br>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.<br><br><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 3 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><em>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br></em>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. <strong>Be</strong> where you can do your best work, <strong>begin</strong> your purpose, <strong>belong</strong> to an amazing global team, and <strong>become</strong> the best version of you.

<p>A Culinary Leadership Opportunity at One of Cairo's Most Iconic Hotels Set within the heart of Egypt's vibrant capital, Cairo Marriott Hotel is a landmark destination where rich heritage meets contemporary hospitality. Renowned for its distinctive setting, exceptional dining experiences and longstanding reputation for service excellence, the hotel offers guests a unique blend of history, culture and modern comfort. As part of Marriott Hotels , Marriott International's flagship premium brand, Cairo Marriott Hotel delivers thoughtful hospitality designed to inspire travellers from around the world. We are now seeking an accomplished Executive Sous Chef, Mediterranean to join our culinary leadership team and help shape the future of our food and beverage experience.</p> <p>About the Role This is an exciting opportunity for a passionate and experienced culinary professional to play a key leadership role within one of the region's most established hospitality destinations. Reporting to the Executive Chef, the Executive Sous Chef, Mediterranean will exhibit exceptional culinary talent while personally participating in day-to-day kitchen operations and assisting in leading all food-related functions. Responsible for overseeing 2 to 3 restaurant outlets , you will drive excellence across multiple dining venues while continually improving guest satisfaction, associate engagement and financial performance. The role encompasses oversight of all food preparation areas, including restaurants, banqueting operations, room service, bars and lounges, colleague dining facilities and associated support functions such as stewarding and purchasing. You will ensure the consistent delivery of high-quality culinary experiences while maintaining Marriott's renowned standards for food safety, quality and service.</p> <p>Key Responsibilities Lead and oversee daily culinary operations across multiple Mediterranean and Western dining outlets. Supervise and coordinate kitchen teams, ensuring operational excellence, consistency and exceptional food quality. Provide hands-on leadership, coaching and development for culinary associates and direct reports. Manage staffing levels and labour deployment to meet guest expectations and operational requirements. Drive menu development, culinary innovation and presentation standards in partnership with the Executive Chef. Manage departmental budgets, food costs, purchasing processes, supplies and equipment to achieve financial objectives. Ensure full compliance with Marriott food safety, sanitation, hygiene and brand standards. Monitor guest feedback, service performance and satisfaction metrics, implementing improvements to elevate the dining experience. Develop collaborative relationships across hotel departments, including Banquets, Catering and Food &amp; Beverage operations. Support performance management, succession planning, training initiatives and the ongoing development of culinary talent.</p><p><strong>Desired Candidate Profile</strong></p><p>The Ideal Candidate The successful candidate will be an inspiring culinary leader with a passion for Mediterranean cuisine, people development and delivering memorable guest experiences. You will bring significant experience managing complex culinary operations within luxury hotels, resorts or premium hospitality environments, alongside a strong understanding of financial performance, operational controls and contemporary dining trends. We are looking for someone who demonstrates:</p> <ul> <li>Proven experience overseeing Western and Mediterranean cuisine restaurants .</li> <li>A leadership style built on trust, collaboration, accountability and coaching.</li> <li>Excellent commercial acumen, including food cost management and budget oversight.</li> <li>Strong communication and stakeholder management skills.</li> <li>The ability to inspire, motivate and develop diverse teams.</li> <li>A commitment to exceptional guest satisfaction and continuous improvement.</li> <li>A hands-on approach with a strong presence in the operation.</li> </ul> <p>Education &amp; Experience High School Diploma or GED with a minimum of 6 years' experience in culinary, food and beverage, or a related professional area; OR A 2-year degree in Culinary Arts, Hotel &amp; Restaurant Management or a related discipline, with a minimum of 4 years' relevant professional experience .</p>

<p><strong>Job Summary</strong><br>We are looking for an experienced and results-driven <strong>Factory Manager</strong> to lead and manage the overall operations of our food manufacturing facility. The ideal candidate will have a strong background in food manufacturing, extensive leadership experience, and a proven track record of improving productivity, quality, efficiency, and operational performance.</p><p><strong>Key Responsibilities</strong></p><ul><li><p>Manage and oversee all day-to-day factory operations.</p></li><li><p>Ensure production plans and targets are achieved efficiently and on time.</p></li><li><p>Lead Production, Quality, Maintenance, Warehouse, and other factory functions.</p></li><li><p>Optimize production capacity, manpower, materials, and resources.</p></li><li><p>Monitor production costs and identify opportunities for cost reduction.</p></li><li><p>Ensure compliance with GMP, HACCP, Food Safety, Quality, and HSE standards.</p></li><li><p>Monitor product quality and ensure compliance with company standards.</p></li><li><p>Develop and monitor preventive maintenance plans with the Maintenance team.</p></li><li><p>Ensure efficient utilization of raw materials and minimize waste.</p></li><li><p>Monitor factory KPIs and prepare regular operational performance reports.</p></li><li><p>Drive continuous improvement and operational excellence initiatives.</p></li><li><p>Identify operational issues, conduct root-cause analysis, and implement corrective actions.</p></li><li><p>Ensure compliance with company policies, procedures, and regulatory requirements.</p></li><li><p>Develop, coach, and evaluate factory management and operational teams.</p></li><li><p>Coordinate effectively with Supply Chain, Commercial, Finance, HR, R&amp;D, and other departments.</p></li><li><p>Ensure a safe, disciplined, and productive working environment.</p></li></ul><h3><strong>Key Performance Indicators (KPIs)</strong></h3><ul><li><p>Achievement of production targets.</p></li><li><p>Production efficiency and overall equipment effectiveness (OEE).</p></li><li><p>Reduction of production waste and material losses.</p></li><li><p>Manufacturing cost reduction and cost efficiency.</p></li><li><p>Product quality and non-conformance rate.</p></li><li><p>Customer complaints related to production quality.</p></li><li><p>On-time production plan achievement.</p></li><li><p>Downtime and equipment availability.</p></li><li><p>Labor productivity.</p></li><li><p>GMP, Food Safety, and HSE compliance.</p></li><li><p>Audit performance and CAPA closure.</p></li><li><p>Inventory and raw material utilization efficiency.</p></li><li><p>Continuous improvement and cost-saving initiatives.</p></li><li><p>Employee productivity and team performance.</p></li></ul><p></p><p><strong>Requirements</strong></p><ul><li><p>Bachelor's degree in Engineering, Food Science, Agriculture, or a relevant field.</p></li><li><p><strong>Minimum 15 years of progressive experience in the Food Manufacturing industry is a MUST.</strong></p></li><li><p>Proven experience in a <strong>Factory Manager / Plant Manager / Operations Manager</strong> position.</p></li><li><p>Strong experience in managing large-scale food manufacturing operations.</p></li><li><p>Strong knowledge of <strong>GMP, HACCP, Food Safety, and Quality Management Systems</strong>.</p></li><li><p>Strong understanding of production planning, capacity utilization, cost control, and manufacturing processes.</p></li><li><p>Excellent leadership and people-management skills.</p></li><li><p>Strong analytical, decision-making, and problem-solving abilities.</p></li><li><p>Excellent communication and negotiation skills.</p></li><li><p>Ability to work under pressure and manage multiple priorities.</p></li><li><p>Strong knowledge of manufacturing KPIs and continuous improvement methodologies.</p></li><li><p>Good command of English.</p></li><li><p>Strong proficiency in Microsoft Office and ERP systems.</p></li></ul><p></p>

<div><b>Job Description</b></div> <br> <ul> <li>Assist in managing all food and beverage operations including restaurants, bars, room service, and catering functions.</li> <li>Supervise, train, and motivate food and beverage staff to deliver exceptional customer service.</li> <li>Ensure compliance with hygiene and safety regulations, maintain cleanliness and sanitation standards.</li> <li>Collaborate with the Food &amp; Beverage Manager to develop and implement operational policies, procedures, and budgets.</li> <li>Monitor inventory levels and control costs by minimizing waste and maximizing profitability.</li> <li>Handle customer complaints professionally and effectively to ensure positive guest experiences.</li> <li>Assist in planning and executing special events, promotions, and menus.</li> <li>Conduct regular staff meetings and training sessions to improve service quality and operational efficiency.</li> <li>Support the recruitment process and performance evaluations of food and beverage team members.</li> <li>Maintain good liaison with suppliers to ensure timely procurement of quality products.</li> </ul> <br> <div><b>Qualifications</b></div> <br> <ul> <li>Proven experience in food and beverage management or related hospitality roles.</li> <li>Strong leadership and interpersonal skills.</li> <li>Excellent organizational and problem-solving abilities.</li> <li>Knowledge of food safety standards and regulations.</li> <li>Ability to work under pressure and handle multiple tasks.</li> <li>Good communication skills in the local language and preferably English.</li> <li>Flexibility to work shifts, including evenings, weekends, and holidays.</li> </ul> <br> <div><b>Additional Information</b></div> <br> <p>Employee benefit card offering discounted rates in Accor worldwide.</p> <p>Learning programs through our Academies</p> <p>Opportunity to develop your talent and grow within your property and across the world!</p>

<p>Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete missing place and set-up station for breakfast, lunch, and/or dinner service.<br>Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.<br>Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.<br>Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; return. all food items not used to designate storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.</p><p><strong>Desired Candidate Profile</strong></p><p>High school education, cooking school, culinary institute education, or equivalent experience.<br>Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred. Working knowledge is generally learned on-the-job.<br>Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.</p>

<p>The Executive Chef is responsible for the overall culinary direction, food quality, and kitchen operations of the hotel. This role leads all culinary teams to deliver exceptional dining experiences while ensuring food safety, cost control, and profitability. Responsibilities Plan and direct food preparation and culinary activities Create and adjust menus in collaboration with other culinary team members Estimate food requirements and food/labor costs Supervise kitchen staff s activities and ensure quality of dishes Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints from customers Give prepared plates the final touch Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Bachelor s Degree in Hospitality Management Experience: 7 10 years Proven working experience as a Executive Chef in luxury atmosphere Minimum 10 years in professional kitchens At least 5 years in a senior chef or executive chef role in a hotel or large restaurant Up-to-date with culinary trends and optimized kitchen processes Credentials in health and safety training Degree in Culinary science or related certificate Ability to spot and resolve problems efficiently Mastery in delegating multiple tasks Communication and leadership skills Creativity and menu development Cost control and budgeting High standards of hygiene and food safety</p>

<p><b>Responsibilities:</b></p><ul><li>Answer incoming calls from guests regarding room service orders, ensuring a polite, friendly, and professional demeanor at all times.</li><li>Accurately take orders for food and beverages, clearly communicating guest preferences, dietary restrictions, and special requests.</li><li>Provide guests with information about the menu, including daily specials, promotional offers, and wine or food pairings.</li><li>Confirm the order with the guest to ensure accuracy and make any necessary adjustments or substitutions.</li><li>Input guest orders into the hotel s POS (Point of Sale) system in a timely and accurate manner.</li><li>Ensure that the kitchen and other relevant departments (e.g., housekeeping, bar) receive the correct information for the preparation and delivery of the order.</li><li>Maintain a detailed understanding of the hotel s in-room dining menu and keep up-to-date with any menu changes or promotions.</li><li>Communicate effectively with the kitchen and room service associates to ensure that orders are prepared and delivered promptly.</li><li>Take note of guest preferences, including specific delivery times, food allergies, and any special instructions (e.g., food temperature, specific condiments).</li><li>Ensure that delivery times are adhered to and communicate any potential delays to guests in a timely manner.</li><li>Provide guests with an itemized bill for their orders, handling any discrepancies in billing promptly.</li><li>Process payments for in-room dining orders as required, accepting cash, credit cards, or other payment methods.</li><li>Maintain a clean and organized workspace to ensure smooth order-taking and processing.</li><li>Ensure that all menus, promotional materials, and relevant information are up-to-date and in good condition.</li><li>Help monitor and manage inventory levels for in-room dining supplies (e.g., trays, utensils, condiments), informing management when restocking is needed.</li><li>Follow all food safety and hygiene standards in the handling and delivery of food and beverages.</li><li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Qualifications:</p><ul><li>Previous experience in a hotel, restaurant, or food service role is preferred, but not required.</li><li>Strong communication skills, with the ability to engage with guests over the phone and provide excellent service.</li><li>Basic knowledge of the food and beverage menu, including any dietary considerations.</li><li>Ability to multitask and stay organized in a fast-paced environment.</li><li>Familiarity with hotel point-of-sale systems (POS) or willingness to learn.</li><li>Excellent customer service and problem-solving skills.</li><li>Ability to work independently and as part of a team.</li></ul>

<p>We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team. Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu</p><p><strong>Desired Candidate Profile</strong></p><b>Required Skills &amp; Expertise:</b><p>Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus Strong leadership and team management skills with experience leading large kitchen teams Comprehensive knowledge of HACCP food safety protocols and sanitation standards Proficiency in cost analysis, budget management, and P&amp;L responsibility Excellent organizational and time management abilities with strong attention to detail Vendor negotiation and supplier relationship management experience Proficiency in kitchen equipment operation and maintenance Strong communication skills (written and verbal) in English Problem-solving abilities and decisiveness in high-pressure environments Analytical mindset with ability to interpret financial data and optimize operations</p><p><b>Experience:</b></p><p>Minimum 8-10 years of professional culinary experience in high-volume food service operations Proven track record of successfully leading and developing kitchen teams Experience managing kitchen budgets and controlling food costs Demonstrated success in menu development and culinary innovation Experience in international or luxury hospitality settings preferred</p><p><b>Education &amp; Certifications:</b></p><p>Culinary degree or professional culinary certification from an accredited institution HACCP Food Safety Certification (required) ServSafe or equivalent food safety certification (preferred)</p><p><b>Personal Attributes:</b></p><p>Passionate about culinary excellence and continuous improvement Organized, resilient, and able to thrive in fast-paced environments Collaborative team player with natural authority and empathetic leadership style Innovative thinker with a visionary approach to culinary concepts Customer-focused mindset dedicated to delivering exceptional dining experiences Flexible and adaptable to diverse cuisines and operational requirements Transparent communicator who values open dialogue with team members and management</p>

<p>We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team. Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu</p><p><strong>Desired Candidate Profile</strong></p><b>Required Skills &amp; Expertise:</b><p>Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus Strong leadership and team management skills with experience leading large kitchen teams Comprehensive knowledge of HACCP food safety protocols and sanitation standards Proficiency in cost analysis, budget management, and P&amp;L responsibility Excellent organizational and time management abilities with strong attention to detail Vendor negotiation and supplier relationship management experience Proficiency in kitchen equipment operation and maintenance Strong communication skills (written and verbal) in English Problem-solving abilities and decisiveness in high-pressure environments Analytical mindset with ability to interpret financial data and optimize operations</p><p><b>Experience:</b></p><p>Minimum 8-10 years of professional culinary experience in high-volume food service operations Proven track record of successfully leading and developing kitchen teams Experience managing kitchen budgets and controlling food costs Demonstrated success in menu development and culinary innovation Experience in international or luxury hospitality settings preferred</p><p><b>Education &amp; Certifications:</b></p><p>Culinary degree or professional culinary certification from an accredited institution HACCP Food Safety Certification (required) ServSafe or equivalent food safety certification (preferred)</p><p><b>Personal Attributes:</b></p><p>Passionate about culinary excellence and continuous improvement Organized, resilient, and able to thrive in fast-paced environments Collaborative team player with natural authority and empathetic leadership style Innovative thinker with a visionary approach to culinary concepts Customer-focused mindset dedicated to delivering exceptional dining experiences Flexible and adaptable to diverse cuisines and operational requirements Transparent communicator who values open dialogue with team members and management</p>