Food industries engineer Jobs

<div><br> </div> <div><b> Job Description </b><ul> <li>Responsible for specific stations in the bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station.</li> <li>Take and serve guest orders promptly and according to service manual, including offering information about daily specials, soups, drinks to guests. Explain to guests as requested the menu items, their garnish, contents and preparation methods. </li> <li>Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.</li> <li>Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process</li> <li>Address guests' service needs in a professional, positive, and timely manner.</li> <li>Inform customers about order alternatives and encourage the sales of targeted services.</li> <li>Deliver maximum service in each unit, keeping in line with service rules.</li> <li>Maintain and any personal belongings of customers that has been left in the workstation and hand such belongings over to his/her supervisors.</li> <li>Comply with the departmental instructions and procedures published by the F&amp;B Department.</li> <li>Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager.</li> <li>Comply with operational rules.</li> <li>Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours.</li> <li>Attend the orientation training.</li> <li>Undergo two performance assessments each year.</li> <li>Strive to achieve 100% customer satisfaction.</li> <li>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.).</li> <li>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.</li> <li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</li> <li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</li> <li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li> </ul> </div> <div><b><br></b></div><div><b> Qualifications </b><ul> <li> <strong>Education:</strong> At least a high school or vocational diploma</li> <li> <strong>Experience: </strong>At least 2 years of experience in the industry.</li> <li> <strong>Foreign Language:</strong> English is required.</li> <li> <strong>Courses and Training:</strong> Vocational trainings and seminars.</li> <li> <strong>Computer Literacy:</strong> Not required.</li> </ul> <ul> <li> <strong>Skills:</strong> Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).</li> </ul> </div> <div> Additional Information <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> </div> <div></div>

Talabat is part of the Delivery Hero Group, the world’s pioneering local delivery platform, our mission is to deliver an amazing experience—fast, easy, and to your door. We operate in around 65 countries worldwide. Headquartered in Berlin, Germany. Delivery Hero has been listed on the Frankfurt Stock Exchange since 2017 and is part of the MDAX stock market index.<br><br>Job Description<br><br>Lead and manage a team of Category Managers & Sr Category Managers within one commercial division, ensuring strong commercial performance, team development, and alignment with company strategy.<br><br>Core Responsibilities<br><br>Lead and manage Category Managers across one division (Food & FMCG, Non-Food). Own and drive the P&L performance of a portfolio exceeding €100M annually. Define and execute strategies for assortment, pricing, and promotions. Build and maintain strategic relationships with key suppliers and partners. Develop and upskill the category team to ensure consistent execution. Oversee implementation of core commercial levers aligned with company strategy. Monitor market trends, customer behavior, and supplier investments to identify opportunities. Collaborate cross-functionally with Supply Chain, Marketing, and Operations. Represent the division in leadership forums. Ensure a strong balance between customer experience and commercial performance.<br><br>Qualifications<br><br>Requirements<br><br>10+ years of experience in retail, e-commerce, or FMCG commercial functions. Proven experience managing P&L and driving business performance. Strong leadership experience managing commercial or category teams. Deep understanding of pricing, assortment, and promotions. Experience in strategic supplier management and negotiations. Strong business and financial acumen. Excellent stakeholder management and communication skills.

<p><h4>Company description</h4> <p>Why work for Accor?</p> <p>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.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Has the capacity to perform, implement and monitor the general services to be offered in all of the bars.<br> Assist head bartender to coordinate the bars and its personnel.<br> Identify and ensure repair of technical breakdowns in the units.<br> Assist head bartender to arrange the monthly inventory count and report the result to the Food and Beverage Manager.<br> Ensure and control on a daily basis that preparations are carried out in the bars.<br> Consolidate the relationships between departmental employees.<br> Ensure that preparations are made before service for special occasions and control the preparations.<br> Maintain departmental equipment.<br> Control employee compliance with the work schedule.<br> Assist head bartender to identify the daily beverage consumption demands.<br> Regularly control the backup beverage storage, identify par stock levels and monitor that stock is always available according to the par stock levels.<br> Organise the process of greeting customers, seating them at their table and seeing them out.<br> Responsible for developing the training programmes and for the training of employees in his/her department.<br> Monitor the work carried out by personnel under his/her responsibility.<br> Meet regularly every day before preparations and service with his/her senior managers.<br> Listen to employee issues and problems within the department and report these to senior managers.<br> Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.<br> Forward the Food and Beverage Manager’s orders to the bar personnel.<br> Predict and consider 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 carry out necessary trainings.<br> Provide minimum consumption of currently used materials and equipment (paper, printed materials, etc.).<br> Implement necessary warnings and departmental trainings to save energy inside the facility.<br> Carry out decisions taken for saving energy.<br> Predict effects of environment and energy efficiency on purchased equipment.<br> Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects to the environment.<br> Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.<br> Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <h4>Qualifications</h4> <p><strong>Education:</strong> At least a high school or vocational diploma</p> <p><strong>Experience:</strong> At least 4 years of experience in the industry.</p> <p><strong>Foreign language:</strong> C2 level of English and/or Arabic to communicate and keep track of the technical information in the related field.</p> <p><strong>Courses and training:</strong> Vocational trainings and seminars.</p> <p><strong>Skills:</strong> Knowledge of products and services in the related field. Expected to integrate and coordinate his/her unit’s operations.</p></p><p></p>

Role Description This full-time, on-site Fruits & Vegetables Export Specialist role at TC Fruits is based in Egypt and focuses on managing end-to-end export operations for fresh produce. The specialist coordinates daily with growers, packing facilities, logistics providers, and international customers to ensure timely and compliant shipments. Responsibilities include preparing and reviewing export documentation, tracking orders, resolving shipment issues, and maintaining accurate records of export activities. The role involves monitoring market demands, pricing, and quality standards, as well as supporting negotiations with buyers and assisting in compliance with local and international regulations. The specialist also contributes to continuous improvement in export processes to optimize efficiency and customer satisfaction. Qualifications Demonstrated experience in Export and Import Export operations, specifically in fruits and vegetables or agricultural products. Strong skills in Export Documentation, including preparation of invoices, packing lists, certificates of origin, and other regulatory forms. Excellent Communication and Customer Service abilities for managing relationships with international clients, suppliers, and logistics partners. Knowledge of international trade regulations, quality standards, and food safety requirements relevant to fresh produce exports. Proficiency in MS Office and export management or ERP systems; familiarity with shipping and logistics platforms is an advantage. Solid organizational and problem-solving skills, with attention to detail and the ability to handle multiple shipments and deadlines. Bachelor’s degree in Business, Agriculture, International Trade, or a related field, or equivalent practical experience. Fluency in English and Arabic; additional languages commonly used in export markets are a plus.

???? Monthly salary paid in USD.???? Fresh Fruits & Vegetables Export experience is mandatory. Candidates must have at least 1–2 years of relevant experience in fresh produce export. Please do not apply if you do not meet this experience requirement.<br>Role Description This is a full-time, on-site Fruits & Vegetables Export Specialist role based in Egypt. The specialist oversees the end-to-end export process for fresh fruits and vegetables, ensuring orders are processed accurately and shipped on time. Day-to-day responsibilities include preparing and reviewing export documentation, coordinating with logistics providers, and ensuring compliance with international trade regulations and quality standards. The role involves managing communication with international clients, addressing inquiries, and providing customer service throughout the order and delivery cycle. The specialist also collaborates with internal teams to align production, packaging, and shipping schedules with customer requirements and market demands. Qualifications Strong expertise in export processes, including Export and Import Export operations. Proficiency in Export Documentation, including invoices, packing lists, certificates, and customs forms. Excellent Communication skills and a customer-focused approach to Customer Service. Experience in agricultural or food export, preferably in fruits and vegetables. Knowledge of international trade regulations, quality standards, and cold chain logistics. Ability to work on-site in Egypt and collaborate effectively with cross-functional teams. Strong organizational skills, attention to detail, and ability to manage multiple shipments and deadlines. Relevant diploma or degree in Business, Logistics, International Trade, or a related field is preferred.

Job Summary<br>We are seeking a results-driven Senior Sales Executive to drive business growth by acquiring new corporate clients, strategic partners, and business opportunities. The ideal candidate will have strong sales experience in the food & beverage, hospitality, catering, or cloud kitchen industry, with excellent negotiation and relationship management skills.<br>Key Responsibilities<br>* Identify and generate new business opportunities.* Build and maintain strong relationships with corporate clients and key accounts.* Conduct client meetings, presentations, and negotiations.* Achieve monthly and quarterly sales targets.* Prepare sales proposals, quotations, and contracts.* Follow up with leads and convert them into long-term clients.* Collaborate with Operations and Marketing teams to ensure customer satisfaction.* Monitor market trends and competitor activities.* Maintain accurate records of sales activities using CRM or internal tracking systems.* Prepare weekly and monthly sales reports for management.<br>Requirements<br>* Bachelor’s degree in Business Administration, Marketing, or a related field.* 3–5 years of sales experience, preferably in Cloud Kitchen, Catering, Hospitality, Food & Beverage, or Restaurants.* Proven track record of achieving sales targets.* Excellent communication, presentation, and negotiation skills.* Strong networking and relationship-building abilities.* Proficiency in Microsoft Office (Excel, Word, Power Point).* CRM experience is an advantage.* Very good command of English.<br>Preferred Skills<br>* Strong business development mindset.* Customer-focused approach.* Excellent time management and organizational skills.* Ability to work under pressure and meet deadlines.* Self-motivated with a proactive attitude.<br>KPIs<br>* Monthly sales revenue.* Number of new clients acquired.* Client retention rate.* Conversion rate from leads to customers.* Average deal value.* Achievement of monthly and quarterly sales targets.

Talabat is part of the Delivery Hero Group, the world’s pioneering local delivery platform, our mission is to deliver an amazing experience—fast, easy, and to your door. We operate in around 65 countries worldwide. Headquartered in Berlin, Germany. Delivery Hero has been listed on the Frankfurt Stock Exchange since 2017 and is part of the MDAX stock market index.<br><br>Job Description<br><br>Lead and manage a team of Category Managers & Sr Category Managers within one commercial division, ensuring strong commercial performance, team development, and alignment with company strategy.<br><br>Core Responsibilities<br><br>Lead and manage Category Managers across one division (Food & FMCG, Non-Food). Own and drive the P&L performance of a portfolio exceeding €100M annually. Define and execute strategies for assortment, pricing, and promotions. Build and maintain strategic relationships with key suppliers and partners. Develop and upskill the category team to ensure consistent execution. Oversee implementation of core commercial levers aligned with company strategy. Monitor market trends, customer behavior, and supplier investments to identify opportunities. Collaborate cross-functionally with Supply Chain, Marketing, and Operations. Represent the division in leadership forums. Ensure a strong balance between customer experience and commercial performance.<br><br>Qualifications<br><br>Requirements<br><br>10+ years of experience in retail, e-commerce, or FMCG commercial functions. Proven experience managing P&L and driving business performance. Strong leadership experience managing commercial or category teams. Deep understanding of pricing, assortment, and promotions. Experience in strategic supplier management and negotiations. Strong business and financial acumen. Excellent stakeholder management and communication skills.

Role Description This is a full-time, on-site Nutrition Specialist role based at EMS Body Fit Egypt in Qesm 1st New Cairo. The Nutrition Specialist will assess clients’ nutritional status, design individualized meal plans, and provide guidance that aligns with their fitness and health goals. Responsibilities include conducting consultations, tracking progress, adjusting plans based on client feedback and results, and educating clients on sustainable eating habits and lifestyle changes. The role involves close collaboration with trainers and other team members to ensure integrated wellness programs, maintaining accurate records, and adhering to relevant health and safety standards. The Nutrition Specialist will also support workshops, group sessions, and occasional outreach activities to promote nutrition awareness within the EMS Body Fit community. Qualifications Strong foundation in Dietetics and Nutrition, with the ability to evaluate dietary needs and develop appropriate nutrition plans. Excellent Communication and Nutrition Education skills to clearly explain concepts, motivate clients, and deliver one-on-one or group sessions. Understanding of Food & Beverage principles, including portion control, menu planning, and practical, culturally relevant food choices. Bachelor’s degree in Nutrition, Dietetics, or a related field; relevant certifications or licenses are preferred. Experience working in fitness, wellness, or clinical settings, with a client-centered, evidence-based approach. Ability to work on-site in Qesm 1st New Cairo, collaborate with multidisciplinary teams, and manage multiple client cases effectively. Proficiency in maintaining accurate documentation, using basic computer applications, and respecting confidentiality and professional ethics.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join&nbsp;us at Accor,&nbsp;where&nbsp;life pulses&nbsp;with&nbsp;passion!​</p><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>By&nbsp;joining&nbsp;us,&nbsp;you&nbsp;will&nbsp;become&nbsp;a&nbsp;Heartist®,&nbsp;because&nbsp;hospitality&nbsp;is, first and&nbsp;foremost, a&nbsp;work&nbsp;of&nbsp;heart.​</p><br><p>You&nbsp;will&nbsp;join&nbsp;a&nbsp;caring&nbsp;environment&nbsp;and a team&nbsp;where&nbsp;you&nbsp;can&nbsp;be&nbsp;all&nbsp;you&nbsp;are. You&nbsp;will&nbsp;be&nbsp;in a&nbsp;supportive&nbsp;place to&nbsp;grow, to&nbsp;fulfil&nbsp;yourself, to&nbsp;discover&nbsp;other&nbsp;professions and to&nbsp;pursue&nbsp;career&nbsp;opportunities, in&nbsp;your&nbsp;hotel&nbsp;or in&nbsp;other&nbsp;hospitality&nbsp;environments, in&nbsp;your&nbsp;country or&nbsp;anywhere&nbsp;in the world!​</p><br><p>You&nbsp;will&nbsp;enjoy&nbsp;exclusive&nbsp;benefits,&nbsp;specific&nbsp;to the&nbsp;sector&nbsp;and&nbsp;beyond, as&nbsp;well&nbsp;as&nbsp;strong&nbsp;recognition for&nbsp;your&nbsp;daily&nbsp;commitment.​</p><br><p>Everything&nbsp;you&nbsp;will&nbsp;do&nbsp;with&nbsp;us,&nbsp;regardless&nbsp;of&nbsp;your&nbsp;profession,&nbsp;will&nbsp;offer&nbsp;a&nbsp;deep&nbsp;sense&nbsp;of&nbsp;meaning, to&nbsp;create&nbsp;lasting,&nbsp;memorable&nbsp;and&nbsp;impactful&nbsp;experiences&nbsp;for&nbsp;your&nbsp;customers,&nbsp;for&nbsp;your&nbsp;colleagues&nbsp;and for the&nbsp;planet.</p><br><p>Hospitality&nbsp;is&nbsp;a&nbsp;work&nbsp;of&nbsp;heart,​<br>Join&nbsp;us and&nbsp;become&nbsp;a&nbsp;Heartist®</p><br><br>Job Description<br><br><p>2.1 Maintains complete knowledge of and comply with all departmental policies/service.<br>2.2 Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as Intended.<br>2.3 Anticipates guests’ needs, responds promptly and acknowledges all guests, though busy and at any time of the day.<br>2.4 Maintains positive guest relations at all times.<br>2.5 Resolves guest complaints, ensuring guest satisfaction.<br>2.6 Monitors and maintains cleanliness, sanitations and organizations of assigned work areas.<br>2.7 Maintains complete knowledge of:</p><br><p>1) All hotel facilities/services, hours of operation.<br>2) All guest room layouts, bed types, décor, appointments, and locations.<br>3) Room availability for any given day.<br>4) Restricted dates, rates and room types.<br>5) All room rates, packages and promotions.<br>6) Specific arrangements between hotel and travel agencies, corporate reservations center.<br>7) Entertainment/special events scheduled in the hotel.<br>8) Accesses all functions of the computer system.<br>9) Evaluates the staffing requirements and prepares work schedules weekly, adhering to budget goals.<br>2.8 Ensures that the Reservation lines are attended at all times during scheduled hours and that sufficient staffing is present to meet the daily business demands.<br>2.9 Documents any late or absent employees; maintains accurate and current employee records.<br>2.10 Schedules and assigns employees’ breaks.<br>2.11 Communicates anticipated business demands daily with each employee (arrivals/departures, group functions, guest requests, etc.).<br>2.12 Legibly updates information board.</p><br><p>2.13 Ensures that employees are knowledgeable about hotel services, features and amenities.<br>2.14 Prepares and communicates assignments to the employees. Assigns additional tasks as they arise.<br>2.15 Responds to incoming calls.<br>2.16 Accesses and ensures that Reservation Agents properly access all functions of Reservations system.<br>2.17 Monitors and ensures that Reservations employees perform their job functions according to the hotel's standards.<br>2.18 Monitors and ensures that all reservations (including manual) are put into the system.<br>2.19 Monitors reservations requested by fax, telex and mail.<br>2.20 Ensures guest history accounts are kept current.<br>2.21 Ensures advance deposits, refunds of such and confirmation of both are processed.2.26 Ensures that group room blocks are released to general inventory after group's cut-off date or cancellation.<br>2.27 Ensures that rooming lists are put into the system.<br>2.28 Pre-block group rooms where special requests are made.<br>2.29 Assists Reservations staff whenever necessary in performing all job functions.<br>2.30 Conducts a week formal training program on the required job functions with criterion expected, department orientation with new hires, and ongoing training with existing employees.<br>2.31 Works closely with other departments to effectively accommodate guests' special requests and amenities.<br>2. 32 Communicates designated VIP reservations to the General Manager and department managers.<br>2.33 Works closely with the Front Desk Manager in determining the percentage for overbooking.<br>2.34 Reviews no-show reservations and process charges. Tracks group no- show reservations and distributes to Sales Department.<br>2.35 Compiles reports on no-show for future business forecasting.<br>2.36 Reviews master file activity report daily for accuracy of codes, rates and guest information.<br>2.37 Communicates room availability (particularly status changes on any date) to Reservations employees, Front Desk Manager and Corporate Reservations Center.<br>2.38 Reviews any reservations erroneously taken during restricted dates with individual responsible.<br>2.39 Reviews previous night's occupancy report and track for forecasting future business patterns.<br>2.40 Monitors wait list and determines priority of guests to be contacted for room availability.2.41 Creates Travel Agent Master in computer.<br>2.42 Reviews Travel Agency Commission Report daily for accuracy; resolves any discrepancies.<br>2.43 Monitors system problems, maintains log of such and coordinates corrections with the service company representative.<br>2.44 Prepares work orders for maintenance repairs and distributes them to Engineering.<br>2.45 Maintains supply levels and legibly document needs on a requisition.<br>2.46 Organizes and sets up office files on designated reference or resource information; keeps filing up-to date.<br>2.47 Prepares and distributes weekly/monthly/annual forecasts.<br>2.48 Prepares and submits daily/weekly payroll records.<br>2.49 Ensures that all pertinent information is documented in the log book daily.<br>2.50 Conducts performance appraisals of designated staff annually.2.51 Attends designated meetings.<br>2.52 Reviews status of assignments and any follow-up action with on-coming Supervisor.<br>2.53 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.).<br>2.54 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.<br>2.55 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.<br>2.56 Carry out instructions given by the management team and head office.<br>2.57 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br>2.22 Monitors group reservation activity daily and communicates status with Sales Department. Follows up on tentative sales bookings with respective Sales Manager to update status.<br>2.23 Ensures group files are accurate and kept current.<br>2.24 Ensures that group requirements are entered from the sales booking sheet.<br>2.25 Processes change forms received from Sales after checking availability; resolves any discrepancies.</p><br><br>Qualifications<br><br><p> Education High school graduate or equivalent vocational training certificate, some college.<br> Experience: one year’s experience as a Reservations Agent, preferably a style hotel.<br> Foreign Language: Fluency in English both verbal and non-verbal.<br> Courses and Training Ability to input and access information in the property management system/computers.<br> Computer Literacy Compute basic arithmetic.<br> Skills Familiarity with yield management and forecasting. Ability to perform job functions with attention to details, speed and accuracy. Ability to prioritize and organize, be a clear thinker, and calm. Ability to resolve problems using good judgment, follow directions thoroughly, understand guest’s service needs, work cohesively with co-workers as part of a team.</p><br><br>Additional Information<br><br><p>2.1 Assist the Executive Culinary Chef in the full operation of all kitchen units.<br>2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.<br>2.3 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.<br>2.4 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.<br>2.5 Work in a coordinated manner with all section chefs and instruct them as needed.<br>2.6 Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.2.7 Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.<br>2.8 Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.<br>2.9 Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.<br>2.10 Plan food production in accordance with the stages identified by the Executive Culinary Chef.<br>2.11 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.<br>2.12 Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.<br>2.13 Continuously monitor that the personnel working in the department comply with personal hygiene rules.<br>2.14 Ensure that the records needed for the food safety system are kept regularly.<br>2.15 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.<br>2.16 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.<br>2.17 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Culinary Chef.<br>2.18 Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Chef for approval.2.19 Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.<br>2.20 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).<br>2.21 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.).<br>2.22 To implement necessary warnings and departmental trainings in order to save energy inside the facility.2.23 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.<br>2.24 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.<br>2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br>2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p><p>Creative Leadership &amp; Menu Innovation</p><ul><li>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</li><li>Reflect each brand s identity wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</li><li>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</li></ul><p>Operational &amp; Quality Excellence</p><ul><li>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</li><li>Maintain compliance with HACCP and all local food safety regulations.</li><li>Optimize production to control waste while preserving premium quality.</li></ul><p>Team Development &amp; Culture</p><ul><li>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</li><li>Conduct regular training sessions to enhance technical skills and service orientation.</li><li>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</li><li>Provide ongoing coaching and development opportunities aligned with departmental goals.</li></ul><p>Financial &amp; Inventory Management</p><ul><li>Manage budgets, control food and labor costs, and align with hotel financial objectives.</li><li>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</li><li>Support monthly forecasting and reporting with the Executive Chef and Finance team.</li></ul><p>Guest Engagement &amp; Brand Collaboration</p><ul><li>Actively engage with guests during key dining events and special occasions.</li><li>Collaborate with F&amp;B and Marketing on PR initiatives, seasonal concepts, and social media content.</li><li>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</li></ul><p>Service Excellence &amp; Quality:</p><ul><li>Champion a culture of culinary excellence and intuitive service.</li><li>Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</li></ul><p>Implement Service Standards &amp; Training:</p><ul><li>Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</li></ul><p>Guest Feedback Integration:</p><ul><li>Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</li></ul><p>Training &amp; Development:</p><ul><li>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</li><li>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</li><li>Encourage creativity, collaboration, and a positive work environment within the kitchen.</li><li>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</li></ul><p>Sustainability:</p><ul><li>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</li><li>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree s commitment to environmental responsibility.</li><li>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&amp;B operations.</li></ul><p>Compliance &amp; Standards:</p><ul><li>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</li><li>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</li><li>Ensure all staff are properly trained in emergency procedures and health &amp; safety protocols.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p><p>Leading Myself</p><ul><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li></ul><p>Leading Others</p><ul><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li></ul><p>Leading the Business</p><ul><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p>Experience/Certificates/Education</p><p>Experience:</p><ul><li>Minimum 5 7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments.</li><li>Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts.</li><li>Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution.</li><li>Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</li></ul><p>Education:</p><ul><li>Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution.</li><li>Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred.</li><li>Additional qualifications in business administration, F&amp;B management, or nutrition &amp; sustainability are a plus.</li></ul><p>Skills &amp; Attributes:</p><ul><li>Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li><li>Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li><li>Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li><li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li><li>Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li><li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li><li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&amp;B teams.</li><li>Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li><li>Adaptability &amp; Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li><li>Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li><li>Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li><li>Language: Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage.</li></ul><p></p></section>

Company Description: Atheel CX, part of Atheel Holding established in 2016, is a diversified customer experience leader serving clients across multiple industries and regions. The company manages over 5 million monthly transactions, supports a 5,000-seat capacity, and employs 20,000 team members serving more than 150 clients in 25 industries. With operations across the UAE, KSA, and Egypt and five strategic delivery sites in Egypt, Atheel CX provides scalable, multilingual customer solutions in over 15 languages. The organization is recognized for its strong focus on quality, information security, and operational excellence, backed by globally respected certifications including ISO standards, PCI DSS compliance, and ITIL. Atheel CX offers a robust, growth-oriented environment for professionals interested in customer experience, operations, and digital transformation.<br>Role Description: The Lead Qualifier is responsible for evaluating incoming leads, confirming their suitability, and ensuring accurate routing to the appropriate sales or account management teams in a fast-paced customer experience environment. Day-to-day tasks include contacting prospects via phone, email, and digital channels, validating key information, documenting interactions in CRM systems, and prioritizing leads based on predefined criteria. The role also involves collaborating closely with sales and operations teams, maintaining detailed records, preparing basic reports on lead performance, and providing feedback to improve lead generation and qualification processes. This is a full-time, on-site role based in Cairo, Egypt, requiring consistent presence at Atheel CX’s local facilities. The position offers opportunities to contribute directly to revenue growth and customer satisfaction through efficient lead handling and high-quality communication.<br>Qualifications:Strong communication and interpersonal skills, including clear verbal and written communication in English; additional language proficiency (e.g., Arabic) is an advantage. Customer service and sales-oriented skills, with the ability to build rapport, ask probing questions, and assess lead potential professionally. Experience with CRM tools, lead management systems, and basic data entry, along with comfort working with spreadsheets and simple reporting dashboards. Organizational and time-management skills, including the ability to manage multiple leads, prioritize tasks, and follow structured qualification workflows. Analytical and problem-solving skills, with attention to detail in verifying information and identifying lead quality issues or process gaps. Previous experience in call centers, customer experience, inside sales, or lead qualification roles is highly beneficial. Ability to work on-site in Cairo, Egypt, in a high-volume, performance-driven environment and collaborate effectively with diverse teams. High school diploma or equivalent required; a bachelor’s degree in business, marketing, communications, or a related field is a plus.<br>If you’re interested, send your CV to: 01115983632 and mention Lead Qualifier

<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;*&nbsp; Responsible for specific stations in the bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station.</p><br><p>*&nbsp; Take and serve guest orders promptly and according to service manual, including offering information about daily specials, soups, drinks to guests. Explain to guests as requested the menu items, their garnish, contents and preparation methods.</p><br><p>*&nbsp; Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.</p><br><p>*&nbsp; Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process</p><br><p>*&nbsp; Address guests' service needs in a professional, positive, and timely manner.</p><br><p>*&nbsp; Inform customers about order alternatives and encourage the sales of targeted services.</p><br><p>*&nbsp; Deliver maximum service in each unit, keeping in line with service rules.</p><br><p>*&nbsp; Maintain and any personal belongings of customers that has been left in the workstation and hand such belongings over to his/her supervisors.</p><br><p>*&nbsp; Comply with the departmental instructions and procedures published by the F&amp;B Department.</p><br><p>*&nbsp; Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager.</p><br><p>*&nbsp; Comply with operational rules.</p><br><p>*&nbsp; Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours.</p><br><p>*&nbsp; Attend the orientation training.</p><br><p>*&nbsp; Undergo two performance assessments each year.</p><br><p>*&nbsp; Strive to achieve 100% customer satisfaction.</p><br><p>*&nbsp; 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.).</p><br><p>*&nbsp; 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>*&nbsp; 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><p>*&nbsp; Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</p><br><p>*&nbsp; Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><br><br>Qualifications<br><br><p>*&nbsp; Education: At least a high school or vocational diploma</p><br><p>*&nbsp; Experience: At least 2 years of experience in the industry.</p><br><p>*&nbsp; Foreign Language: English is required.</p><br><p>*&nbsp; Courses and Training: Vocational trainings and seminars.</p><br><p>*&nbsp; Computer Literacy: Not required.</p><br><p>*&nbsp; Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).</p><br> </div>

<p>The <strong>Plant Manager</strong> acts as the site executive, taking ultimate responsibility for the facility's <strong>Profit and Loss (P&amp;L), capital expenditure (CapEx), safety culture, and high-volume cold-chain execution</strong>. They bridge technical food engineering with strategic corporate objectives.</p><p></p><p><strong>Core Sections</strong></p><p></p><ul><li><p><strong>Operational &amp; Financial Leadership</strong>: Driving facility KPIs, managing total cost of goods sold (COGS), controlling multi-million EGP operating budgets, and leading raw material supply chains.</p></li></ul><p></p><ul><li><p><strong>Technical Plant Supervision</strong>: Overseeing industrial-scale refrigeration infrastructure (<strong>Ammonia/NH3, CO2, or Cryogenics</strong>), automated sorting, and plant-wide Preventative Maintenance (PM) tracks.</p></li></ul><p></p><ul><li><p><strong>Regulatory &amp; Safety Mandates</strong>: Owning full audit-readiness for<strong> regulations</strong> and <strong>benchmarks,</strong> alongside workplace safety compliance (OSHA).</p></li></ul><p></p><p><strong>Requirements</strong></p><ul><li><p><strong>Senior Qualifications</strong>: Mandating <strong>15–20years of senior cold-chain management experience</strong> and a strong background in engineering, food science, or lean manufacturing frameworks (Six Sigma/TPM).</p></li></ul><p></p>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <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 Support Experts take the initiative and deliver a wide range of services to make sure food and beverage operations run smoothly. Whether setting tables, assisting the kitchen, or cleaning work areas and replenishing supplies, the Guest Service Support Expert provides the support that make transactions feel like part of the experience.</p> <p> </p> <p>No matter what position you are in, there are a few things that are critical to success creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Support Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Support Experts to get it right for our guests and our business each and every time.</p> <p> </p> <p><b>PREFERRED QUALIFICATIONS</b></p> <p>Education: High school diploma or G.E.D. equivalent.</p> <p>Related Work Experience: No related work experience. Previous experience in a food and beverage environment preferred.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>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.</i> </p>

<p>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. 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. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma</p><p>Experience: At least 2 years of experience in the industry.</p><p>Foreign Language: English is required.</p><p>Courses and Training: Vocational trainings and seminars.</p><p>Computer Literacy: Not required.</p><p>Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).</p>

The Assistant Restaurant Manager will support daily restaurant operations, including supervising staff, coordinating shifts, and ensuring high standards of food quality and service. This role will focus on maintaining an excellent guest experience, handling customer inquiries and concerns, and promoting customer satisfaction. Responsibilities include assisting with hiring and onboarding team members, monitoring performance, supporting training initiatives, and ensuring compliance with health, safety, and hygiene regulations. The Assistant Restaurant Manager will also help manage inventory, support cost control efforts, and collaborate with the Restaurant Manager to meet sales and operational targets. Qualifications Candidates should possess strong Customer Service and Customer Satisfaction skills, with the ability to handle guest feedback professionally and maintain a positive dining experience. Candidates should possess effective Communication skills, including clear verbal communication with guests and team members and the ability to relay instructions and policies accurately. Candidates should possess Hiring and basic people management skills, including assisting with recruitment, onboarding, and supporting staff development. Candidates should possess Food & Beverage knowledge, including familiarity with menu items, food safety standards, and restaurant service procedures. Relevant experience in restaurant or hospitality management, preferably in a supervisory role. Strong organizational and time-management abilities, with attention to detail in operations and reporting. Ability to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations. Diploma or degree in Hospitality Management, Business Administration, or a related field is preferred but not mandatory.

Key Responsibilities Manage end-to-end recruitment for white-collar and blue-collar positions. Coordinate manpower planning with department heads based on operational requirements. Handle employee onboarding, orientation, documentation, transfers, promotions, and offboarding. Maintain accurate personnel files and employee records in accordance with Egyptian Labor Law. Follow up on attendance, overtime, shifts, leaves, absenteeism, and disciplinary cases. Prepare and validate monthly payroll inputs. Coordinate social insurance and other personnel-related governmental requirements. Support performance appraisal and employee development processes. Participate in developing and implementing HR policies, procedures, and internal regulations. Handle employee relations matters and support resolution of workplace issues. Assist in training-needs identification and coordination of training activities. Prepare HR reports, headcount analysis, turnover reports, and other HR KPIs. Support employee engagement and retention initiatives. Ensure HR practices comply with company policies and applicable labor regulations. Work closely with production and department managers to address manpower and employee-related requirements. Requirements Bachelor’s degree in Human Resources, Business Administration, Commerce, or a related field.3–5 years of HR experience, preferably within a manufacturing environment. Good knowledge of Egyptian Labor Law and Social Insurance regulations. Experience dealing with both blue-collar and white-collar employees. Good understanding of recruitment, personnel administration, payroll inputs, and employee relations. Strong communication, organization, and problem-solving skills. Good command of Microsoft Office, particularly Excel. Experience with HRIS/ERP systems is an advantage. Industry: Food Manufacturing / FMCG preferred.

<p><h4>About Four Seasons</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location</h4> <p>Classical grandeur in the heart of Cairo. Flanked by zoological gardens and the western bank of the Nile, our address in Giza’s prestigious First Mall complex puts you in the centre of it all. Catch a glimpse of the river or the Great Pyramids from your room as you head out to explore the ancient wonders, or spend the day by the pool, indulging in an aromatic massage once reserved for Egyptian royalty. Or opt for shopping in the high-end boutiques at the First Mall or experience the best of gastronomy aboard our First Nile Boat, offering panoramic Nile views and brilliant international cuisine.</p> <h4>About Four Seasons</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart.</p> <p>We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <h4>About the location</h4> <p>Nile side Egyptian glamour; a sleek setting, our hotel embodies modern Cairo and its unique cosmopolitan flare. On one side, the Nile glistens in the sun; on the other, a garden view buzzes with life. This stunning our hotel opened in 2002 and has a combination of classic hotel design. Our hotel is connected to a shopping mall, it has 269 units, a heated swimming pool, spa and fitness center, and 11 food and beverage venues.</p> <p>Four Seasons Hotel Cairo at The First Residence is flanked by zoological gardens and the western bank of the Nile, our address in Giza’s prestigious First Mall complex puts you in the center of it all. Catch a glimpse of the river or the Great Pyramids from your room as you head out to explore the ancient wonders, or spend the day by the pool, indulging in an aromatic massage once reserved for Egyptian royalty. Or opt for shopping in the high-end boutiques at the First Mall or experience the best of gastronomy aboard our newly opened First Nile Boat, offering panoramic Nile views and brilliant international cuisine.</p> <h4>Job functions</h4> <ul> <li>Lead and oversee the culinary operations of all restaurants aboard the First Nile Boat, with direct responsibility as Chef de Cuisine of the Greek Restaurant and operational oversight of the remaining dining outlets. Manage, train, evaluate, motivate, coach, and develop all sous chefs and kitchen teams to ensure Four Seasons standards, culinary excellence, and guest satisfaction are consistently achieved. (20%)</li> <li>Direct menu execution, recipe development, and food quality standards across all outlets. Ensure all dishes are prepared and presented according to established recipes, specifications, and presentation guidelines while maintaining consistency, authenticity, and innovation.</li> <li>Control labor costs and operating expenses through effective workforce planning, scheduling, budgeting, purchasing, and inventory management across all culinary outlets, ensuring financial targets are met without compromising quality.</li> <li>Ensure full compliance with food safety, sanitation, and hygiene standards throughout all kitchens and food preparation areas, in accordance with Four Seasons policies and local regulatory requirements. Maintain the highest levels of cleanliness, organization, and operational readiness.</li> <li>Oversee quality assurance and food cost control systems across all restaurants. Monitor food purchasing, receiving, storage, production, and portion control to ensure consistency, minimize waste, and maintain established culinary standards.</li> <li>Coordinate and communicate effectively with restaurant managers, culinary leaders, and operational departments to ensure seamless service delivery, efficient operations, and alignment with guest experience objectives. Attend and contribute to operational and management meetings as required.</li> <li>Ensure compliance with Four Seasons policies, Category One and Category Two Work Rules, and Standards of Conduct, fostering a culture of accountability, professionalism, and continuous improvement throughout the culinary team.</li> <li>Promote a collaborative and positive work environment, building strong relationships with colleagues, supervisors, and cross-functional departments while supporting the development and succession planning of culinary talent across all outlets.</li> </ul> <h4>What you bring</h4> <ul> <li>Requires a working knowledge of division operations.</li> <li>Working knowledge is generally learned on-the-job.</li> <li>Requires ability to operate computer equipment and other kitchen systems.</li> <li>Requires reading, writing and oral proficiency in the English language.</li> <li>More than 1 year experience.</li> </ul> <h4>What we offer</h4> <ul> <li>Competitive salary, wages, and a comprehensive benefits package</li> <li>Excellent training and development opportunities</li> <li>Complimentary dry cleaning for employee uniforms and business attire.</li> <li>Complimentary employee meals</li> <li>Complimentary stays at Four Seasons properties (based on availability), with discounted meals.</li> <li>Dental and medical, disability, and life insurance</li> <li>Retirement pension plan</li> <li>Employee service awards</li> <li>Annual employee party, social and sports events</li> </ul> <h4>Schedule & hours</h4> <p>Full-time job with 5 working days a week.</p></p><p></p>

Company Description Eeden Bakery & Coffeehouse is a premium neighborhood bakery and coffee shop focused on serving superior, freshly baked breads, pastries, and specialty coffee. The team is passionate about offering guests accessible, “just out of the oven” products that can be enjoyed on the go or in a welcoming space. The concept is built around creating a warm, home-like atmosphere where guests feel comfortable and cared for. Eden Bakery & Coffeehouse values quality, hospitality, and community, and looks for team members who share these values and enjoy connecting with people. Role Description The Specialty Coffee Barista is a full-time, on-site role based at Eden Bakery & Coffeehouse in Egypt. This role is responsible for preparing and serving high-quality espresso-based drinks, brewed coffee, and other specialty beverages according to established recipes and standards. Day-to-day tasks include operating coffee equipment, dialing in espresso, maintaining product quality, managing order flow, and providing friendly, attentive customer service. The barista will also support bakery operations by coordinating with the baking team, handling the point-of-sale system, processing payments, and maintaining a clean, organized coffee and service area. The role involves following food safety and hygiene guidelines, restocking supplies, and contributing to a welcoming environment that makes guests feel at home.<br>Qualifications Possesses strong barista skills, including espresso extraction, milk steaming, latte art basics, and preparation of a variety of specialty coffee drinks. Demonstrates knowledge of coffee origins, brewing methods, and taste profiles, with an interest in specialty coffee and continuous learning. Shows excellent customer service and communication skills, with the ability to interact warmly with guests and handle busy periods calmly. Maintains high standards of cleanliness, organization, and food safety, including proper handling of equipment, ingredients, and workstations. Exhibits reliability and time management skills, with the ability to work full-time shifts, including mornings, evenings, weekends, and holidays as needed. Works effectively as part of a team, supporting colleagues in both coffee and bakery operations and contributing to a positive workplace culture. Previous experience in a café, coffeehouse, or hospitality environment is preferred; training in specialty coffee or barista courses is an advantage. Basic math skills and comfort using point-of-sale systems for cash and card transactions. Ability to stand for extended periods and perform light physical tasks such as lifting, stocking, and cleaning.<br>Requirements:* Bachelor’s degree is required* Minimum 2 years of experience in speciality coffee* Commitment to working hours and punctuality* Ability to work efficiently under pressure* 9 working hours per day* Previous experience as a Barista (preferably in Specialty Coffee)* Excellent communication skills and customer service attitude* Passion for coffee and strong attention to detail* Ability to work effectively within a team and in a fast-paced environment* Non-smoker<br>Benefits & Incentives:* Competitive salaries* Performance incentives and bonuses* Social insurance* Medical insurance* Stable work environment* Training & development opportunities* Career growth opportunities

Company Description<br><br>"Why work for Accor?<br><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><br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"<br><br>Job Description<br><br>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. 2.8 Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. Carry out all responsibilities related to the quality management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description. <br><br>Qualifications<br><br>Education: At least a vocational school or high school diploma. If graduated from high school, certification in the related field is required. Experience: At least 2 years of experience in the industry. Foreign Language: English is required. Courses and Training: Vocational trainings and seminars. Computer Literacy: Not required. Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.). <br><br>Additional Information<br><br>Your team and working environment:<br><br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br><br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br><br>Our commitment to Diversity & Inclusion:<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.