Seafood Chef Jobs in Egypt

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>

<p><strong>‏⁦ WE ARE HIRING | نحن نوظف</strong></p><p><br></p><p><strong>Oriental Pastry Chef | شيف حلويات شرقية</strong></p><p><br></p><p>A leading sweets and Halawa manufacturing company in Alexandria is seeking an experienced Oriental Pastry Chef to join its production team.</p><p><br></p><p>تعلن إحدى كبرى شركات الحلويات والهريسة بالإسكندرية عن حاجتها إلى شيف حلويات شرقية ذو خبرة للانضمام إلى فريق الإنتاج بالمصنع.</p><p><br></p><p><strong> Job Details | تفاصيل الوظيفة</strong></p><p><br></p><p>- Location | مكان العمل: Alexandria, Egypt | الإسكندرية، مصر</p><p>- Shift | الشفت: Morning Shift | صباحي</p><p><br></p><p><strong>Requirements | المتطلبات</strong></p><p><br></p><p>- Proven experience in Oriental pastry production.</p><p><br></p><p>- Expertise in Baklava, Mabrouma, Cigars, Kunafa, Al-Ashoush, and Al-Basmat.</p><p><br></p><p>- Commitment to quality, food safety, and hygiene standards.</p><p><br></p><p>- خبرة عملية في صناعة الحلويات الشرقية.</p><p><br></p><p>- إجادة البقلاوة بجميع أنواعها، والمبرومة، والسجائر، والكنافة، والعشوش والبصمات.</p><p><br></p><p>- الالتزام بمعايير الجودة وسلامة الغذاء والنظافة.</p><p><br></p><p><strong>What We Offer | المميزات</strong></p><p><br></p><p>- Competitive salary based on experience.</p><p><br></p><p>- 8 working hours per day.</p><p><br></p><p>- Social and medical insurance.</p><p><br></p><p>- Annual contract and bonuses.</p><p><br></p><p>- Career growth opportunities.</p><p><br></p><p>- راتب مجزٍ حسب الخبرة والكفاءة.</p><p><br></p><p>- 8 ساعات عمل يوميًا.</p><p><br></p><p>- تأمين اجتماعي وطبي.</p><p><br></p><p>- عقد سنوي ومنح سنوية.</p><p><br></p><p>- فرص للترقي والتطور الوظيفي.</p><p><br></p><p><strong> Apply Now | للتقديم</strong></p><p><br></p><p> Contact Number | رقم التواصل: <strong>01501489248</strong></p><p><br></p><p>We look forward to welcoming talented professionals to our team!</p><p><br></p><p>نتطلع إلى انضمام الكفاءات المتميزة إلى فريق عملنا.</p><p><br></p><p><br></p>

<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> L&amp;C Company is a hospitality-focused business committed to delivering high-quality dining experiences. The company values fresh ingredients, consistent standards, and attentive service, with a strong emphasis on culinary authenticity and guest satisfaction. L&amp;C Company encourages creativity in the kitchen while maintaining efficient operations and a collaborative work environment. Team members are supported with clear processes and opportunities to contribute ideas that enhance the restaurant’s menu and service. The company aims to build a reputation as a destination for distinctive Vietnamese and Asian cuisine in Hurghada.<br><strong>Role Description</strong> The Head Chef — Vietnamese &amp; Asian Cuisine is a full-time, on-site role based in Hurghada. This role is responsible for planning and executing menus focused on Vietnamese and broader Asian cuisines, including designing dishes, standardizing recipes, and overseeing food presentation. Day-to-day tasks include supervising kitchen operations, managing food preparation, monitoring quality and hygiene standards, coordinating ordering and inventory of ingredients, and ensuring compliance with food safety regulations. The Head Chef leads and trains kitchen staff, organizes work schedules, and supports a safe, efficient, and respectful team environment. The role also involves collaborating with management on menu pricing, seasonal specials, and cost control while maintaining high guest satisfaction.<br><strong>Qualifications<br></strong> <br><ul><li>Strong expertise in Vietnamese and Asian cuisines, including traditional recipes, cooking techniques, and flavor profiles.</li><li>Proven experience in a senior kitchen role (Head Chef, Sous Chef, or similar) within a restaurant or hotel environment.</li><li>Solid knowledge of food safety, hygiene standards, and kitchen health regulations, with a commitment to consistent compliance.</li><li>Experience in kitchen management, including staff supervision, training, scheduling, and performance oversight.</li><li>Skills in menu development, portion planning, and cost control to manage food quality, waste, and profitability.</li><li>Ability to manage inventory, supplier relationships, and ordering processes to ensure availability of fresh ingredients.</li><li>Strong organizational and time-management skills, with the ability to perform under pressure during peak service times.</li><li>Effective communication and team leadership skills, with a collaborative and respectful approach to working with diverse staff.</li><li>Flexibility to work evenings, weekends, and holidays based on business needs.</li><li>Culinary certification or formal chef training is preferred; comparable practical experience will also be considered.</li><li>Previous experience working in Hurghada or similar resort/holiday destinations is a plus.</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>