House gard Jobs 2026

0 to 0 years Bayt

Graphic Designer

Remote - Egypt 30 June 2026

Design & Creative

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> We are growing! We are currently looking to hire a Graphic Designer - AI & Creative to work with us remotely from Lebanon! Who we are: Founded in 2006, CXG is a global customer experience uniquely positioned at the intersection of data-driven retail performance, customer experience transformation, and operational execution across 200+ luxury brands worldwide. The mission of our 270 collaborators is to help brands transform customer and employee experiences through tailored insights, strategy, and implementation. We are passionate about delivering impact. Our clients include the world’s most admired luxury houses, and our solutions combine research, technology, and human expertise to elevate every customer interaction. What you will be doing: We’re seeking a Graphic Designer - AI & Creative to join our Marketing team. This role is critical to supporting CXG’s B2B and thought leadership initiatives while creating visually stunning content for social media, presentations, and high-level consultancy reports. The ideal candidate will be innovative, detail-oriented, and experienced in creating impactful designs for global consultancy firms. Key Responsibilities: 1- Design for Social Media: Create compelling posts, carousels, and graphics that align with CXG’s brand identity. Enhance visuals with advanced photo editing, color grading, and manipulation using Adobe Photoshop. 2- Thought Leadership and Report Design: Develop creative concepts and layouts for professional reports using Adobe InDesign. Create infographics, charts, and visual elements to enhance complex written content. Innovate on long-form designs, ensuring readability and aesthetic appeal. 3- PowerPoint Presentations: Design visually engaging slides for internal and external audiences. Transform data-heavy content into digestible, visually appealing presentations. Support the commercial, data science, and research teams in upscaling reports and proposals. 4- AI-Assisted Design Full competency and experience in AI generation models like MidJourney to create unique and brand-consistent visuals. Integrate AI-generated imagery seamlessly into CXG’s content strategy. 5- Internal Communications Support Quickly produce visually appealing content for internal updates and team communications. Ensure materials are easily repurposable by internal stakeholders. 6- Illustration and Vector Design Create vector-based designs and web-ready SVGs using Adobe Illustrator. Design infographics and icons that elevate digital and print assets. What you will bring along: Core Skills: Mastery of Adobe Creative Suite (Photoshop, Illustrator, InDesign). Proficient in AI image generation and design tools (MidJourney and similar AI tools) . Skilled in art direction and conceptual development. Expertise in typography, layout design, and visual storytelling. Strong knowledge of PowerPoint design principles. Precision and consistency in creating high-quality, brand-aligned visuals. Ability to innovate and think outside the box for creative problem-solving. Experience: 5+ years of professional experience in graphic design, preferably within consultancy or B2B environments. Proven experience with long-form design, including InDesign reports and whitepapers. Experience using Midjourney and other AI image generation models for design purposes. Familiarity with tools like Figma, Canva, Sketch, or XD is a plus. Behavioral Attributes: Collaborative mindset with strong communication skills. Strong work ethic and integrity for all work produced. Proactive and adaptable in a fast-paced, deadline-driven environment. A keen eye for emerging design trends and a passion for continuous learning. Why Join CXG? Work on diverse, high-impact projects for globally recognized luxury brands. Collaborate with a dynamic, multicultural team that values innovation and creativity. Play a pivotal role in shaping CXG’s visual identity and thought leadership presence. If you’re a creative visionary ready to elevate CXG’s brand through world-class design, we’d love to hear from you! </div>

0 to 0 years Bayt

Teppanyaki Chef

On-site - Egypt 11 June 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist® Job Description 2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development. 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. 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. 2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.2.5 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. 2.6 Check the daily provision vouchers and accelerate the circulation of slow-moving supplies. 2.7 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. 2.8 Make sure the personnel working in the department comply with personal hygiene rules. 2.9 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. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. 2.10 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. 2.11 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef. 2.12 Assist the Executive Chef in preparing menus taking into account the facility’s standards, food cost budget and special occasions (private functions, special themes etc.). 2.13 Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented. 2.14 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). 2.15 Regularly monitor the food safety management system. 2.16 Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner. 2.17 Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules. 2.18 Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development. 2.19 Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.2.20 In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.2.21 Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant. 2.22 Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction. 2.23 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.). 2.24 To implement necessary warnings and departmental trainings in order to save energy inside the facility. 2.25 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. 2.26 Carry out all responsibilities related to the quality management systems implemented at the facility. 2.27 Carry out all other duties assigned by managers and hotel management not specified in the job description. Qualifications  Education: At least a high school or equivalent diploma.  Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).  Foreign Language: At least intermediate level English.  Courses and Trainings: Prior attendance in courses and seminars in the related field.  Computer Literacy: Basic computer applications.  Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. </div>

Full Time 0 to 0 years Gulf Talnet

Mexican Chef

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart. Join us and become a Heartist®. <h4>Job description</h4> Assist the Sous Chef in the full operation of all kitchen units. Responsible for the cost, quality, hygiene, taste, and presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed for men to have a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to guarantee that food is prepared in a quality manner and that personnel work efficiently. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch, and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system, and check the meat, fish, and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. Plan food production in accordance with the stages identified by the Executive Culinary Chef. 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 efficiently, and control the portions of food. Responsible for preparing standard recipes for all foods produced in order to standardize the portions, taste, and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. 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. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not reoccur. Monitor the performance of personnel and report personnel who do not work efficiently to the Executive Sous Chef. Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. 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). Predict and evaluate that all activities and purchased equipment and belongings do not harm the environment. Participate in all activities organized to protect biological diversity and share individual responsibilities to increase environmental knowledge and carry out necessary trainings. Provide minimum consumption of currently used materials and equipment (paper, printed materials, etc.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. Carry out all responsibilities related to protection from pandemic disease and action response implemented at the facilities. <h4>Qualifications</h4> Education: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign language: At least intermediate level English. Courses and training: Prior attendance in courses and seminars in the related field. Computer literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. <h4>Additional information</h4> Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment and lead staff accordingly. Ensure safe handling, carrying, storing, and use of chemicals in accordance with laws, controlling and reducing chemical contamination. 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.

Full Time 0 to 0 years Gulf Talnet

Teppanyaki Chef

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart. Join us and become a Heartist®. <h4>Job description</h4> 2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development. 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. 2.3 Within kitchen hygiene rules, chefs who are working in the kitchen should have short and well-cared hair; it is not allowed that men have a moustache or beard. 2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed. 2.5 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. 2.6 Check the daily provision vouchers and accelerate the circulation of slow-moving supplies. 2.7 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. 2.8 Make sure the personnel working in the department comply with personal hygiene rules. 2.9 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. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. 2.10 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. 2.11 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef. 2.12 Assist the Executive Chef in preparing menus taking into account the facility’s standards, food cost budget and special occasions (private functions, special themes etc.). 2.13 Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented. 2.14 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). 2.15 Regularly monitor the food safety management system. 2.16 Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner. 2.17 Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules. 2.18 Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development. 2.19 Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes. 2.20 In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers. 2.21 Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant. 2.22 Remain in the restaurant during service hours and, when needed, talk to guests and ask them what they would like, what they like and do whatever is necessary to increase guest satisfaction. 2.23 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which are organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption of currently used stuffs and equipment (paper, printed out etc.). 2.24 To implement necessary warnings and departmental trainings in order to save energy inside the facility. 2.25 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. 2.26 Carry out all responsibilities related to the quality management systems implemented at the facility. 2.27 Carry out all other duties assigned by managers and hotel management not specified in the job description. <h4>Qualifications</h4> <ul> <li>Education: At least a high school or equivalent diploma.</li> <li>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li> <li>Foreign language: At least intermediate level English.</li> <li>Courses and trainings: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Basic computer applications.</li> <li>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li> </ul>

0 to 0 years Bayt

Mexican Chef

On-site - Egypt 18 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitalityis a work of heart, Join us and become a Heartist®. Job Description <ol><li><ol><li>Assist the Sous Chef in the full operation of all kitchen units.</li><li>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.</li><li>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</li><li>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.</li><li>Work in a coordinated manner with all section chefs and instruct them as needed.</li><li>Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.</li><li>Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.</li><li>Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.</li><li>Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</li><li>Plan food production in accordance with the stages identified by the Executive Culinary Chef.</li><li>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.</li><li>Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.</li><li>Continuously monitor that the personnel working in the department comply with personal hygiene rules.</li><li>Ensure that the records needed for the food safety system are kept regularly.</li><li>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.</li><li>Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</li><li>Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef.</li><li>Organise the personnel’s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.</li><li>Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.</li><li>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).</li><li>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>Implement necessary warnings and departmental trainings in order to save energy inside the facility.  </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 systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li><li>Carry out all responsibilities related to Protection from pandemic disease & action response implemented at the facilities</li></ol></li></ol> Qualifications <ul><li>Education: At least a high school or vocational diploma.</li><li>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</li><li>Foreign Language: At least intermediate level English.</li><li>Courses and Training: Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Basic computer applications.</li><li>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li></ul> Additional Information 2.23 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. 2.24 Provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. 2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. 2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description. </div>

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Teppanyaki Chef

Mexican Chef

Teppanyaki Chef

Mexican Chef

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Teppanyaki Chef

Mexican Chef

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Mexican Chef

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