Seafood Chef Jobs - Cairo Egypt

<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>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</p> <p>Ensure that the production, quality, and presentation of food produced within the sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.</p> <p>Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.</p> <p>Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.</p> <p>Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.</p> <p>Ensure that all sushi and Japanese food items included in the daily menu, buffet, à la carte, banquet, and special event requirements are prepared on time.</p> <p>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</p> <p>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</p> <p>Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.</p> <p>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</p> <p>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</p> <p>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</p> <p>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</p> <p>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</p> <p>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</p> <p>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.</p> <p>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</p> <p>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</p> <p>Assist in maintaining the cleanliness and organization of the sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</p> <p>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</p> <p>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in trainings in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul> <h4>Additional information</h4> <p>Your team and working environment:</p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><p>Job Description Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel s presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vacation diploma.</li><li>At least 8 years of practical experience.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Is an expert on the products and cooking techniques in the related department.</li><li>Has basic knowledge about the other kitchen sections and processes.</li><li>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.</li><li>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

<p><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>Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements.</p> <p>Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards.</p> <p>Prepare all required mise en place for the sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service.</p> <p>Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation.</p> <p>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards.</p> <p>Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency.</p> <p>Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production.</p> <p>Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation.</p> <p>Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards.</p> <p>Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel’s presentation standards.</p> <p>Prepare sushi according to daily buffet, à la carte, banquet, special event, and guest requirements.</p> <p>Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the sushi section.</p> <p>Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products.</p> <p>Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards.</p> <p>Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature.</p> <p>Check the quality and availability of ingredients before production and inform the chef in charge of any shortages, quality issues, or unsuitable products.</p> <p>Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage.</p> <p>Control portion sizes and product usage to maintain consistency and support effective food cost control.</p> <p>Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand.</p> <p>Coordinate with the executive chef, sous chef, pastry, hot kitchen, stewarding, and other relevant sections to ensure smooth and timely service.</p> <p>Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the executive chef or sushi chef.</p> <p>Maintain the cleanliness and organization of the sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift.</p> <p>Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically.</p> <p>Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required.</p> <p>Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards.</p> <p>Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System.</p> <p>Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources.</p> <p>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or vacation diploma.</li> <li>Experience: At least 8 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li> </ul> <h4>Additional information</h4> <p>Your team and working environment:</p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements.</li><li>Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards.</li><li>Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service.</li><li>Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation.</li><li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards.</li><li>Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency.</li><li>Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production.</li><li>Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation.</li><li>Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards.</li><li>Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel’s presentation standards.</li><li>Prepare sushi according to daily buffet, à la carte, banquet, special event, and guest requirements.</li><li>Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section.</li><li>Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products.</li><li>Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards.</li><li>Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature.</li><li>Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products.</li><li>Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage.</li><li>Control portion sizes and product usage to maintain consistency and support effective food cost control.</li><li>Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand.</li><li>Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service.</li><li>Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef.</li><li>Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift.</li><li>Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically.</li><li>Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required.</li><li>Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards.</li><li>Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System.</li><li>Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources.</li><li>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education:</strong> At least a high school or vacation diploma.</li><li><strong>Experience: </strong>At least 8 years of practical experience.</li><li><strong>Foreign Language:</strong> Not required.</li><li><strong>Courses and Seminars:</strong> Prior attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy: </strong>Not required.</li><li><strong>Skills:</strong> Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<p>Assist the Executive Sous Chef in the full operation of all kitchen units. 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. 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. 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. 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 in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise 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 re-occur. Monitor the performance of personnel and report personnel that 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). 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.responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards.</p><p><strong>Desired Candidate Profile</strong></p><p>Education : At least a high school or vocational diploma.</p><p>Experience : Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><p>Foreign Language: At least intermediate level English.</p><p>Courses and Training: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Basic computer applications.</p><p>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. Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques'</p>

<p><h4>Company description</h4> <p>Swissôtel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests, with luxurious service nestled in nature. It features a wide range of accommodations, from rooms to suites with contemporary designs, including a unique adults-only area.</p> <p>Set amid peaceful surroundings, the resort offers beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and spa services. Guests are welcome to relax and unwind in a quiet, elegant setting and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p> <p>Join our motivated and vibrant team and build your career with us.</p> <h4>Job description</h4> <p><strong>Responsibilities</strong></p> <li>Assist the executive sous chef in the full operation of all kitchen units.</li> <li>Be responsible for the cost, quality, hygiene, taste, and presentation of all food produced or purchased by the facility, as well as customer satisfaction.</li> <li>Identify work methods and cooking standards, and ensure they are applied so that food is prepared to a high standard and personnel work efficiently.</li> <li>Work in coordination with all section chefs and instruct them as needed.</li> <li>Personally ensure that the presentation and quality of food prepared for breakfast, lunch, and dinner meet the standards.</li> <li>Prepare the list of materials to be purchased, place orders in the system, and check purchased meat, fish, and vegetables.</li> <li>Control daily provision vouchers and accelerate the circulation of slow-moving supplies.</li> <li>Check food storage cooling systems and ensure 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>Monitor the status of raw foods and provisions, and how excess food is used. Prevent food spoilage, use excess food efficiently, and control food portions.</li> <li>Prepare standard recipes for all foods produced to standardize portions, taste, and quality.</li> <li>Continuously monitor personnel compliance with personal hygiene rules.</li> <li>Ensure that records required for the food safety system are kept regularly.</li> <li>Check all storage areas at the beginning of work, ensure they are orderly, send older products to production, and make sure remaining food is used.</li> <li>Check the menu and inform and warn personnel about missing or problematic products to prevent the same situation from recurring.</li> <li>Monitor personnel performance and report personnel who do not work efficiently to the executive sous chef.</li> <li>Organize the personnel’s weekly schedule. Check monthly timecards and submit them to the executive culinary chef for approval.</li> <li>Identify kitchen personnel training needs and ensure the necessary training is organized and delivered.</li> <li>Train food production personnel on menu preparation, product recipes, and food costs, except for standard training such as the food safety system and ISO standards.</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 that are not specified in the job description.</li> <h4>Qualifications</h4> <li><strong>Education:</strong> At least a high school diploma or equivalent.</li> <li><strong>Experience:</strong> Extensive practical and managerial experience related to processes in the respective department, with at least six years of experience.</li> <li><strong>Foreign language:</strong> At least intermediate-level English.</li> <li><strong>Courses and training:</strong> Prior attendance at courses and seminars in the related field.</li> <li><strong>Computer literacy:</strong> Basic computer applications.</li> <li><strong>Skills:</strong> Excellent command of all products and cooking techniques in the related field, with responsibility for business development. Advanced knowledge of other kitchen sections and processes. Knowledge of local or international cuisine.</li></p><p></p>

<strong>Company Description</strong> Sofra Services is a market leader in retail, food services, hospitality, and business development within its sector. The company is known for delivering high-quality culinary experiences and innovative service concepts to a diverse customer base. With a strong presence in dynamic markets, Sofra Services focuses on elevating guest satisfaction and operational excellence. Team members benefit from working in a growth-oriented environment that values professionalism, creativity, and continuous improvement.<br><strong>Role Description</strong> The Executive Chef / Head Chef role at Sofra Services is a full-time, on-site position with preferencein understandingIndia/Pakistani cuisine. The role is responsible for overseeing all kitchen operations, including menu planning, food preparation, and presentation to ensure consistent quality standards. Daily tasks include supervising and training kitchen staff, managing inventory and ordering supplies, monitoring food costs, and ensuring compliance with health and safety regulations. The Executive Chef / Head Chef collaborates with management to develop seasonal menus, optimize workflows, and maintain high levels of guest satisfaction. This role also involves implementing kitchen policies, maintaining equipment, and driving continuous improvement in culinary offerings and team performance.<br><strong>Qualifications<br></strong> <br><ul><li>Strong culinary expertise, including menu development, food preparation, and plating techniques.</li><li>Experience leading and training kitchen teams, with the ability to delegate, mentor, and manage performance.</li><li>Knowledge of food safety, hygiene standards, and kitchen health and safety regulations.</li><li>Proficiency in kitchen operations, including inventory management, cost control, and vendor coordination.</li><li>Ability to work in a high-volume, fast-paced environment while maintaining quality and consistency.</li><li>Excellent communication and collaboration skills with front-of-house and management teams.</li><li>Relevant culinary certification or diploma; formal culinary education is an advantage.</li><li>Previous experience as an Executive Chef, Head Chef, or senior sous chef in hospitality or food services.</li><li>Strong organizational skills, attention to detail, and a commitment to continuous improvement.</li><li>Flexibility to work varied shifts, including weekends and holidays, as required by operations.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.</p><br><p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p><br><p>Join our motivated and vibrant Team and build your career with us.</p><br><br>Job Description<br><br><p><strong><u>Responsibilities:</u></strong></p><br><ul><li>Assist the Executive 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>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 standardize 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>Organize 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 organized 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>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></ul><br>Qualifications<br><br><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 6 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> </div>

<strong>Company Description</strong> Five Brothers Hospitality is a growing restaurant company focused on delivering high-quality dining experiences and exceptional service. The organization values fresh ingredients, consistent standards, and a welcoming atmosphere for guests and team members alike. It is committed to fostering a collaborative work environment where culinary professionals can develop their skills and contribute creative ideas. The company emphasizes operational excellence, strong leadership, and a passion for food in all its restaurant concepts.<br><strong>Role Description</strong> The Head Chef at Five Brothers Hospitality is a full-time, on-site role based in Cairo, Egypt. The Head Chef oversees daily kitchen operations, including menu execution, food preparation, cooking, and plating to ensure consistent quality and presentation. Responsibilities include leading and training kitchen staff, managing inventory and ordering, maintaining hygiene and safety standards, and coordinating with front-of-house teams to support efficient food service. The Head Chef also contributes to menu development, cost control, and workflow improvements while ensuring compliance with local health regulations and company policies. This role requires hands-on leadership in the kitchen, active participation in service, and continuous monitoring of guest satisfaction.<br><strong>Qualifications<br></strong> <ul><li>Strong culinary skills, including cooking techniques and creative menu execution.</li><li>Proficiency in food preparation and food service within a professional kitchen environment.</li><li>Thorough understanding of hygiene, food safety, and sanitation standards.</li><li>Demonstrated experience leading kitchen teams and coordinating back-of-house operations.</li><li>Experience as a Head Chef, Sous Chef, or similar leadership role in restaurants or hospitality.</li><li>Ability to manage inventory, food costs, and kitchen budgets effectively.</li><li>Excellent organizational and time-management skills, with attention to detail under pressure.</li><li>Strong communication and collaboration skills with both kitchen and front-of-house staff.</li><li>Relevant culinary education or professional certification is preferred.</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays as needed.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<strong>Company Description</strong> Boniv Hospitality is a concept-driven hospitality company dedicated to creating places that guests genuinely connect with and return to. The organization believes hospitality extends beyond food and service, focusing on atmosphere, design, emotion, and human connection. Boniv develops destinations that feel memorable and personal, becoming part of people’s everyday stories. Through thoughtful concept creation, operational excellence, and experience-led execution, Boniv aims to deliver distinctive and consistent guest experiences.<br><strong>Role Description</strong> The Chef De Partie – Asian Cuisine will be responsible for preparing, cooking, and presenting high-quality Asian dishes in accordance with Boniv’s standards and recipes. This full-time, on-site role is based in New Cairo and involves managing a specific section of the kitchen, ensuring efficient workflow and maintaining consistency in flavor and presentation. Day-to-day tasks include organizing mise en place, monitoring food quality and freshness, following hygiene and safety protocols, and supporting smooth coordination with the rest of the kitchen team. The role also involves collaborating with the Sous Chef and Head Chef on menu development, training junior team members, and contributing to a positive, professional work environment.<br><strong>Qualifications<br></strong> <ul><li>Strong culinary foundation in Asian cuisine, including Cooking and Culinary Skills relevant to stir-fries, dim sum, noodles, and other regional specialties.</li><li>Proficiency in Food Preparation techniques, including knife skills, portioning, and kitchen organization to ensure timely and consistent service.</li><li>Commitment to Hygiene and food safety standards, with knowledge of proper storage, handling, and cleanliness procedures.</li><li>Effective Communication skills to coordinate with kitchen and service teams, follow instructions, and provide feedback when needed.</li><li>Previous experience as a Chef De Partie or Demi Chef in a professional kitchen, ideally with a focus on Asian cuisine.</li><li>Ability to work under pressure, multitask during peak service hours, and maintain attention to detail.</li><li>Basic understanding of inventory control and minimizing food waste.</li><li>Culinary education or relevant professional training is preferred.</li></ul>

<strong>Company Description</strong> Boniv Hospitality is a concept-driven hospitality company dedicated to creating places that guests feel genuinely connected to. The organization believes that true hospitality extends beyond food and service to include atmosphere, design, emotion, and meaningful human connection. Each venue is thoughtfully crafted so that guests can build lasting memories and feel compelled to return. Through strong operational standards and experience-led execution, Boniv shapes destinations that become part of people’s everyday stories and social lives.<br><strong>Role Description</strong> This full-time, on-site Executive Chef – Asian Cuisine (Sushi &amp; Wagyu) role is based in New Cairo. The Executive Chef will lead the culinary vision for Asian offerings, with a focus on high-quality sushi and Wagyu preparations, ensuring consistent execution of recipes, flavor profiles, and presentation standards. Responsibilities include overseeing kitchen operations, managing inventory and food costs, coordinating with suppliers for premium ingredients, and enforcing food safety and hygiene practices. The role involves mentoring and training kitchen team members, designing seasonal and signature menus, collaborating with leadership on new concepts and promotions, and maintaining efficient service during peak hours. The Executive Chef will also work closely with front-of-house teams to align culinary experiences with Boniv’s overall guest experience and brand standards.<br><strong>Qualifications<br></strong> <br><ul><li>Strong expertise in Asian cuisine, particularly sushi preparation, Wagyu handling, and modern Japanese cooking techniques.</li><li>Proven experience in kitchen leadership, including team supervision, scheduling, training, and performance management.</li><li>Solid knowledge of food safety, sanitation standards, and HACCP principles, with a commitment to safe kitchen practices.</li><li>Demonstrated ability in menu development, recipe creation, and cost control, including portioning, waste reduction, and vendor management.</li><li>Skill in maintaining high culinary quality under pressure, with strong time management and organization in a fast-paced environment.</li><li>Effective communication and collaboration skills to work with management, front-of-house teams, and suppliers.</li><li>Previous experience as an Executive Chef or Senior Sous Chef in a premium or fine-dining Asian restaurant is highly beneficial.</li><li>Relevant culinary education or professional certifications are preferred, along with openness to continuous learning and innovation.</li></ul>

<strong>Company Description</strong> Five Brothers Hospitality is a growing hospitality group committed to delivering high-quality dining experiences and exceptional guest service. The company focuses on thoughtfully curated concepts that combine strong culinary standards with warm, attentive hospitality. Five Brothers Hospitality values collaboration, professionalism, and continuous improvement across its teams and venues. As part of a dynamic organization, team members have the opportunity to influence menu development, guest experience, and operational excellence. The company encourages innovation in the kitchen while maintaining consistent quality and food safety standards.<br><strong>Role Description</strong> The Executive Chef is a full-time, on-site role based in Cairo, Egypt, responsible for overseeing all culinary operations for Five Brothers Hospitality. Day-to-day tasks include planning and designing menus, leading food preparation, supervising kitchen staff, and ensuring consistent quality, presentation, and portion control. The Executive Chef manages inventory, ordering, and cost control, while maintaining strict standards for hygiene, food safety, and compliance with local regulations. This role also involves training and mentoring kitchen team members, coordinating with front-of-house leadership, and implementing efficient workflows to support smooth service. The Executive Chef collaborates with management to develop seasonal offerings, special events menus, and initiatives that enhance the overall guest experience and support business goals.<br><strong>Qualifications<br></strong> <br><ul><li>Strong culinary expertise with demonstrated experience in menu planning, food preparation, and kitchen leadership in a restaurant or hospitality environment.</li><li>Proficiency in kitchen operations management, including inventory control, cost management, and scheduling.</li><li>Thorough knowledge of food safety, sanitation standards, and regulatory compliance, with a commitment to maintaining a safe and clean kitchen.</li><li>Proven ability to train, supervise, and motivate diverse kitchen teams, fostering collaboration and accountability.</li><li>Excellent organizational, time management, and problem-solving skills, especially in high-volume or high-pressure service periods.</li><li>Effective communication and interpersonal skills for coordinating with management, front-of-house teams, and suppliers.</li><li>Creativity in developing dishes, seasonal menus, and special event offerings that align with the brand and guest expectations.</li><li>Relevant culinary education or professional training is preferred; prior experience as an Executive Chef or Senior Sous Chef is highly beneficial.</li><li>Ability to work on-site in Cairo, Egypt, with flexibility for weekends, holidays, and extended hours as required by operations.</li></ul>

<p>Chef Legumier Four Seasons Hotel Cairo at Nile Plaza, Egypt</p><p>We are currently seeking the creative talent a Full-time talented Chef Legumier for Cairo at Nile Plaza that are well-mannered, visionary, and passionate and having a deep understanding of the hospitality concept to join our team. You would be typically continually developing culinary knowledge to produce high-quality meals while Measures, mixes, and prepares meal ingredients, sauces, and seasonings and washes, chops, and cuts fruit, meat, and vegetable items in adherence with sanitation policy.</p><p>Unlock a world of employee well-being &amp; satisfaction with our comprehensive benefit offerings: Competitive Salary, wages, and a comprehensive benefits package Excellent Training and Development opportunities Complimentary Dry Cleaning for Employee Uniforms, Employee Meals and stays at FS properties (based on availability), with discounted meals. Comprehensive private medical insurance, Dental/disability/life insurance Retirement benefits/pension</p><p><strong>Desired Candidate Profile</strong></p><p>Our Ideal Chef Legumier : A special talent and passion for ensuring you deliver the highest of culinary standards and a commitment to maintaining quality with good understanding of food, health, and safety regulations. 1 2 years of experience in a similar role while being proficient in reading, writing and English and High school diploma or equivalent; higher certification in culinary arts is preferred.</p>

Company Description Chef Communications, founded in August 2024, is a brand communications, advertising, and digital marketing agency focused on the food and beverage sector. The company blends creative storytelling with data-driven strategies to help clients achieve maximum ROI and stronger brand positioning. Chef Communications develops tailored campaigns that make brands distinctive and memorable in highly competitive markets. Team members collaborate closely with F&B clients to translate business objectives into impactful, measurable marketing outcomes. Role Description The Business Development Specialist is a full-time, on-site role based in Qesm El Agoza. This role focuses on identifying and pursuing new business opportunities, nurturing leads, and building long-term relationships with clients in the F&B sector. Day-to-day responsibilities include conducting market research, generating and qualifying leads, preparing proposals, and supporting pitch presentations. The specialist will collaborate with the marketing and creative teams to align client needs with agency services, track sales pipelines, and follow up on inquiries to ensure a positive client experience. The role also involves maintaining accurate records in CRM tools, monitoring market trends and competitors, and contributing to revenue growth targets. Qualifications Strong Analytical Skills and Market Research capabilities to assess opportunities, trends, and competitive landscapes. Excellent Communication and Customer Service skills to build trust, manage expectations, and maintain client relationships. Proven experience in Lead Generation and business development, preferably within marketing, advertising, or F&B-related industries. Ability to collaborate effectively with cross-functional teams and present solutions clearly to stakeholders. Solid organizational and time-management skills, with attention to detail and follow-through on tasks and pipelines. Comfort with CRM systems, sales reporting tools, and basic digital marketing concepts. Bachelor’s degree in Business, Marketing, Communications, or a related field, or equivalent practical experience. Fluency in English; proficiency in additional languages commonly used in the region is an advantage.

<p>Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen section. Be responsible for the cost, quality, hygiene, taste, presentation, and consistency of all food produced within the Garde Manger section and contribute to customer satisfaction related to these. Ensure compliance with kitchen hygiene and personal grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Identify and implement appropriate work methods, preparation techniques, and cooking standards to ensure food is prepared consistently and personnel work efficiently. Work in coordination with the Sous Chef, Executive Chef, and all section chefs and provide instructions and support as required. Personally control the quality, taste, freshness, and presentation of food prepared for breakfast, lunch, dinner, buffet, banquet, and la carte operations according to established standards. Prepare the daily and weekly list of required Garde Manger materials and ingredients, submit requisitions through the approved system, and check the quality and quantity of received products. Control daily provision and production requirements and ensure proper utilization of slow-moving products to minimize waste and product loss. Check the cooling and refrigeration systems of food storage areas and ensure that all food products are stored under appropriate conditions and used according to the First In, First Out (FIFO) principle. Plan and organize Garde Manger food production according to the menus, business volume, banquet requirements, and production schedules established by the Executive Chef and Sous Chef. Control the condition of raw materials, ingredients, and prepared food, ensure efficient utilization of excess products, prevent spoilage, and maintain proper portion control. Prepare, maintain, and follow standard recipes for Garde Manger products to standardize portions, taste, quality, and presentation. Continuously monitor and ensure that all personnel working in the section comply with personal hygiene, food handling, and kitchen cleanliness standards. Ensure that all records required for the Food Safety and HACCP systems are completed accurately and maintained regularly. Check all storage areas at the beginning of the shift, ensure proper organization, identify products approaching expiry, transfer suitable products to production, and ensure proper utilization of remaining food. Check the daily menu and production requirements and inform the Sous Chef of any missing, unavailable, or problematic products to prevent operational disruptions. Monitor the performance and productivity of Garde Manger personnel and report performance or discipline issues to the Sous Chef or Executive Chef. Assist in organizing the weekly duty schedule for Garde Manger personnel and monitor attendance, working hours, and monthly timecards in accordance with hotel procedures. Identify the training and development needs of Garde Manger personnel and support the organization and delivery of the required training programs. Deliver on-the-job training to food production personnel regarding menu preparation, recipes, Garde Manger techniques, product handling, presentation, portion control, and food cost awareness. Ensure that all equipment, utensils, tools, and working areas used in the Garde Manger section are clean, properly maintained, and used safely and efficiently. Monitor food costs and control waste through proper purchasing, storage, preparation, portioning, and utilization of ingredients. Ensure that all food products are prepared, stored, labeled, dated, and handled in accordance with hotel food safety and hygiene standards. Coordinate with other kitchen sections and Food &amp; Beverage teams to ensure smooth service, timely food preparation, and proper execution of guest and event requirements. Support environmental sustainability initiatives by minimizing food, water, energy, paper, and other material consumption and encouraging responsible use of hotel resources. Implement necessary departmental instructions and training to promote energy conservation and ensure compliance with approved energy-saving procedures. Ensure that food waste and other waste materials are properly separated, collected, and disposed of in accordance with hotel procedures in order to reduce environmental pollution and harmful effects on the environment. 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 that are not specifically mentioned 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: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><p>Foreign Language: At least intermediate level English.</p><p>Courses and Training: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Basic computer applications.</p><p>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.</p>

<p>Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen section. Be responsible for the cost, quality, hygiene, taste, presentation, and consistency of all food produced within the Garde Manger section and contribute to customer satisfaction related to these. Ensure compliance with kitchen hygiene and personal grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Identify and implement appropriate work methods, preparation techniques, and cooking standards to ensure food is prepared consistently and personnel work efficiently. Work in coordination with the Sous Chef, Executive Chef, and all section chefs and provide instructions and support as required. Personally control the quality, taste, freshness, and presentation of food prepared for breakfast, lunch, dinner, buffet, banquet, and la carte operations according to established standards. Prepare the daily and weekly list of required Garde Manger materials and ingredients, submit requisitions through the approved system, and check the quality and quantity of received products. Control daily provision and production requirements and ensure proper utilization of slow-moving products to minimize waste and product loss. Check the cooling and refrigeration systems of food storage areas and ensure that all food products are stored under appropriate conditions and used according to the First In, First Out (FIFO) principle. Plan and organize Garde Manger food production according to the menus, business volume, banquet requirements, and production schedules established by the Executive Chef and Sous Chef. Control the condition of raw materials, ingredients, and prepared food, ensure efficient utilization of excess products, prevent spoilage, and maintain proper portion control. Prepare, maintain, and follow standard recipes for Garde Manger products to standardize portions, taste, quality, and presentation. Continuously monitor and ensure that all personnel working in the section comply with personal hygiene, food handling, and kitchen cleanliness standards. Ensure that all records required for the Food Safety and HACCP systems are completed accurately and maintained regularly. Check all storage areas at the beginning of the shift, ensure proper organization, identify products approaching expiry, transfer suitable products to production, and ensure proper utilization of remaining food. Check the daily menu and production requirements and inform the Sous Chef of any missing, unavailable, or problematic products to prevent operational disruptions. Monitor the performance and productivity of Garde Manger personnel and report performance or discipline issues to the Sous Chef or Executive Chef. Assist in organizing the weekly duty schedule for Garde Manger personnel and monitor attendance, working hours, and monthly timecards in accordance with hotel procedures. Identify the training and development needs of Garde Manger personnel and support the organization and delivery of the required training programs. Deliver on-the-job training to food production personnel regarding menu preparation, recipes, Garde Manger techniques, product handling, presentation, portion control, and food cost awareness. Ensure that all equipment, utensils, tools, and working areas used in the Garde Manger section are clean, properly maintained, and used safely and efficiently. Monitor food costs and control waste through proper purchasing, storage, preparation, portioning, and utilization of ingredients. Ensure that all food products are prepared, stored, labeled, dated, and handled in accordance with hotel food safety and hygiene standards. Coordinate with other kitchen sections and Food &amp; Beverage teams to ensure smooth service, timely food preparation, and proper execution of guest and event requirements. Support environmental sustainability initiatives by minimizing food, water, energy, paper, and other material consumption and encouraging responsible use of hotel resources. Implement necessary departmental instructions and training to promote energy conservation and ensure compliance with approved energy-saving procedures. Ensure that food waste and other waste materials are properly separated, collected, and disposed of in accordance with hotel procedures in order to reduce environmental pollution and harmful effects on the environment. 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 that are not specifically mentioned 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: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><p>Foreign Language: At least intermediate level English.</p><p>Courses and Training: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Basic computer applications.</p><p>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.</p>

<p>Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen section. Be responsible for the cost, quality, hygiene, taste, presentation, and consistency of all food produced within the Garde Manger section and contribute to customer satisfaction related to these. Ensure compliance with kitchen hygiene and personal grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Identify and implement appropriate work methods, preparation techniques, and cooking standards to ensure food is prepared consistently and personnel work efficiently. Work in coordination with the Sous Chef, Executive Chef, and all section chefs and provide instructions and support as required. Personally control the quality, taste, freshness, and presentation of food prepared for breakfast, lunch, dinner, buffet, banquet, and la carte operations according to established standards. Prepare the daily and weekly list of required Garde Manger materials and ingredients, submit requisitions through the approved system, and check the quality and quantity of received products. Control daily provision and production requirements and ensure proper utilization of slow-moving products to minimize waste and product loss. Check the cooling and refrigeration systems of food storage areas and ensure that all food products are stored under appropriate conditions and used according to the First In, First Out (FIFO) principle. Plan and organize Garde Manger food production according to the menus, business volume, banquet requirements, and production schedules established by the Executive Chef and Sous Chef. Control the condition of raw materials, ingredients, and prepared food, ensure efficient utilization of excess products, prevent spoilage, and maintain proper portion control. Prepare, maintain, and follow standard recipes for Garde Manger products to standardize portions, taste, quality, and presentation. Continuously monitor and ensure that all personnel working in the section comply with personal hygiene, food handling, and kitchen cleanliness standards. Ensure that all records required for the Food Safety and HACCP systems are completed accurately and maintained regularly. Check all storage areas at the beginning of the shift, ensure proper organization, identify products approaching expiry, transfer suitable products to production, and ensure proper utilization of remaining food. Check the daily menu and production requirements and inform the Sous Chef of any missing, unavailable, or problematic products to prevent operational disruptions. Monitor the performance and productivity of Garde Manger personnel and report performance or discipline issues to the Sous Chef or Executive Chef. Assist in organizing the weekly duty schedule for Garde Manger personnel and monitor attendance, working hours, and monthly timecards in accordance with hotel procedures. Identify the training and development needs of Garde Manger personnel and support the organization and delivery of the required training programs. Deliver on-the-job training to food production personnel regarding menu preparation, recipes, Garde Manger techniques, product handling, presentation, portion control, and food cost awareness. Ensure that all equipment, utensils, tools, and working areas used in the Garde Manger section are clean, properly maintained, and used safely and efficiently. Monitor food costs and control waste through proper purchasing, storage, preparation, portioning, and utilization of ingredients. Ensure that all food products are prepared, stored, labeled, dated, and handled in accordance with hotel food safety and hygiene standards. Coordinate with other kitchen sections and Food &amp; Beverage teams to ensure smooth service, timely food preparation, and proper execution of guest and event requirements. Support environmental sustainability initiatives by minimizing food, water, energy, paper, and other material consumption and encouraging responsible use of hotel resources. Implement necessary departmental instructions and training to promote energy conservation and ensure compliance with approved energy-saving procedures. Ensure that food waste and other waste materials are properly separated, collected, and disposed of in accordance with hotel procedures in order to reduce environmental pollution and harmful effects on the environment. 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 that are not specifically mentioned in the job description.</p><p><strong>Desired Candidate Profile</strong></p><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>

<p>The Role of Chef Legumier :&nbsp;</p><p><br></p><p>We are currently seeking the creative talent a Full-time talented Chef Legumier for Cairo at Nile Plaza that are well-mannered, visionary, and passionate and having a deep understanding of the hospitality concept to join our team.&nbsp;</p><p><br></p><p>You would be typically continually developing culinary knowledge to produce high-quality meals while Measures, mixes, and prepares meal ingredients, sauces, and seasonings and washes, chops, and cuts fruit, meat, and vegetable items in adherence with sanitation policy.&nbsp;&nbsp;</p><p>&nbsp;</p><p><br></p><p>Our Ideal Chef Legumier:&nbsp;</p><p><br></p><p>A special talent and passion for ensuring you deliver the highest of culinary standards and a commitment to maintaining quality with good understanding of food, health, and safety regulations. 1 – 2 years of experience in a similar role while being proficient in reading, writing and English and High school diploma or equivalent; higher certification in culinary arts is preferred.&nbsp;&nbsp;</p><p><strong>Desired Candidate Profile</strong></p><p><br></p>