Seafood Chef Jobs in Egypt

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

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

<p><br></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><br></p><p><strong>Desired Candidate Profile</strong></p>Education: At least a high school or vacation diploma.<br>Experience: At least 8 years of practical experience.<br>Foreign Language: Not required.<br>Courses and Seminars: Prior attendance in courses and seminars in the related field.<br>Computer Literacy: Not required.<br>Skills: Is an expert on the products and cooking techniques in the related department.<br>Has basic knowledge about the other kitchen sections and processes.<br>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.<br>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

<p>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><p>Education: At least a high school or vacation diploma. Experience: At least 8 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in courses and seminars in the related field. Computer Literacy: Not required. Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</p>

<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>

Job Vacancy – Sous Chef<br><br>To join our culinary team at Plaza Hotel Alexandria<br><br>Plaza Hotel Alexandria is seeking to hire a Sous Chef to join our professional kitchen team.<br><br>Requirements:<br><br>Minimum 3–5 years of experience in the culinary field, preferably in hotels or high-end restaurants.<br><br>Previous experience as a Sous Chef or Chef de Partie.<br><br>Strong leadership skills and ability to manage kitchen staff.<br><br>Good knowledge of food quality standards and food safety (HACCP).<br><br>Ability to work under pressure and handle busy operations.<br><br>Strong organizational and communication skills.<br><br>Flexibility to work shifts.<br><br>Job Responsibilities:<br><br>Assist the Executive Chef in daily kitchen operations.<br><br>Supervise food preparation and ensure high-quality standards.<br><br>Train, guide, and monitor kitchen staff.<br><br>Ensure compliance with hygiene and food safety regulations.<br><br>Participate in menu development and quality improvement.<br><br> To apply:<br>Email: ahmed.kamal@plazahotelalexandria.com<br>WhatsApp: 01222491770<br><br> إعلان وظيفة – Sous Chef<br><br>للانضمام إلى فريق العمل في Plaza Hotel Alexandria<br><br>يعلن فندق بلازا الإسكندرية عن حاجته لتعيين Sous Chef للعمل بدوام كامل، على أن تتوافر الشروط التالية:<br><br>المتطلبات:<br><br>خبرة لا تقل عن 3–5 سنوات في مجال الطهي، ويفضل في الفنادق أو المطاعم الكبرى.<br><br>خبرة سابقة في منصب Sous Chef أو Chef de Partie.<br><br>القدرة على إدارة فريق المطبخ والعمل تحت ضغط.<br><br>الإلمام بمعايير الجودة، الصحة والسلامة الغذائية (HACCP).<br><br>مهارات تنظيمية وقيادية قوية.<br><br>الالتزام والانضباط والقدرة على العمل بنظام الورديات.<br><br>المهام الوظيفية:<br><br>مساعدة الـ Executive Chef في إدارة وتشغيل المطبخ.<br><br>الإشراف على إعداد وتجهيز الأطعمة بجودة عالية.<br><br>تدريب ومتابعة فريق العمل بالمطبخ.<br><br>التأكد من الالتزام بمعايير النظافة والسلامة.<br><br>المساهمة في تطوير قوائم الطعام وتحسين جودة الخدمة.<br><br> للتقديم والتواصل:<br>Email: ahmed.kamal@plazahotelalexandria.com<br>WhatsApp: 01222491770

<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> <strong> Responsibilities: </strong> </p> <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.Company Description</li></ul><p><strong>Desired Candidate Profile</strong></p><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>

<p><strong>Responsibilities:</strong></p><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><p><strong>Desired Candidate Profile</strong></p><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>

<p>Assist the 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). 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.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management 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 &amp; action response implemented at the facilities</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma.<br>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).<br>Foreign Language: At least intermediate level English.<br>Courses and Training: Prior attendance in courses and seminars in the related field.<br>Computer Literacy: Basic computer applications.<br>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><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>

<strong>Job Summary<br><br></strong>The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations of the hotel. The role is responsible for maintaining high food quality and presentation standards, managing kitchen teams, controlling food costs, ensuring food safety and hygiene, and delivering an exceptional guest dining experience.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Assist the Executive Chef in managing all kitchen operations across the hotel.</li><li>Supervise, motivate, and develop culinary team members.</li><li>Ensure consistent food quality, taste, presentation, and portion control.</li><li>Plan and coordinate daily kitchen operations, production, and service.</li><li>Monitor food preparation and ensure compliance with approved recipes and standards.</li><li>Assist with menu planning, menu development, and seasonal promotions.</li><li>Control food costs, waste, portion sizes, and inventory levels.</li><li>Conduct regular stock checks and ensure proper storage and rotation of food products.</li><li>Ensure compliance with HACCP, food safety, hygiene, and health regulations.</li><li>Maintain high standards of cleanliness and organization throughout all kitchen areas.</li><li>Coordinate closely with the Executive Chef, F&amp;B team, and other hotel departments.</li><li>Assist in recruiting, training, scheduling, and performance management of culinary staff.</li><li>Monitor kitchen equipment and report maintenance or replacement requirements.</li><li>Support banquet, buffet, restaurant, room service, and special event operations as required.</li><li>Assist with budgeting, forecasting, and cost-control initiatives.</li><li>Ensure the kitchen operates efficiently during peak periods and high-occupancy dates.</li><li>Step in for the Executive Chef and assume overall kitchen responsibility when required.<br><br></li></ul><strong>Requirements<br><br></strong><ul><li>Culinary degree, diploma, or relevant professional qualification.</li><li>Minimum 5–7 years of culinary experience, preferably within a 4- or 5-star hotel or luxury hospitality environment.</li><li>Previous experience as a Sous Chef or Executive Sous Chef is highly preferred.</li><li>Strong knowledge of international cuisine, kitchen operations, and food safety standards.</li><li>Proven experience managing and developing large culinary teams.</li><li>Strong food cost, inventory, and kitchen cost-control knowledge.</li><li>Excellent leadership, organization, communication, and problem-solving skills.</li><li>Ability to work under pressure in a fast-paced hotel environment.</li><li>Flexibility to work shifts, weekends, and holidays when required.</li><li>HACCP / food safety certification is an advantage.</li><li>Excellent knowledge of English; additional languages are an advantage.</li></ul>

<p>We are thrilled to announce that we are seeking an experienced <strong>Head Chef</strong> to lead the kitchen on board an intimate ultra-luxury river vessel on the Nile, operated by one of the world's most prestigious luxury hotel groups.</p><p><br></p><p><strong>What You Will Get</strong></p><ul><li>Competitive net monthly salary paid in USD, inclusive of shared accommodation on board, meals, flights, relocation and travel.</li><li> A hotel-style working pattern: six days a week, plus 30 days of paid annual leave and 14 public holidays.</li><li> The opportunity to cook at the very highest level for a small number of guests, where every plate is seen.</li><li> A Corporate Chef who welcomes new ideas and gives real input into the menus.</li></ul><p><br></p><p><strong>Your Responsibilities</strong></p><ul><li>Lead the kitchen operations on board, in a highly exclusive environment </li><li>Deliver mainly European set menus of three to four courses, to a consistently high standard of plating and presentation.</li><li>Work closely with the Corporate Chef, contributing new dishes and menu ideas.</li><li>Adapt menus to guest preferences, dietary requirements and special occasions.</li><li>Ensure food safety, hygiene and stock control standards are maintained at all times.</li></ul><p><br></p><p><strong>About You</strong></p><ul><li>Proven experience as a Head Chef within a luxury environment.</li><li>Strong expertise in European cuisine.</li><li>Ideally Michelin experience, given the level of detail expected in plating and presentation.</li><li>Private chef experience is a plus.</li><li>Comfortable leading a small team</li><li>Willing to relocate to Egypt and available to start in Q1 2027.</li></ul><p><br></p><p>If you are passionate about creating exceptional, personal dining experiences and have the experience and creativity to thrive in an ultra-luxury environment, we would love to hear from you!</p><p><br></p>

<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>

<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.<br><br></p><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.<br><br></p><p>Join our motivated and vibrant Team and build your career with us.<br><br><br><br></p><strong>Job Description<br><br></strong><p><strong><u>Responsibilities:<br><br></u></strong></p><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.<br><br></li></ul><strong>Qualifications<br><br></strong><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>

<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>