Seafood Chef Jobs in Egypt 2026

Full Time 0 to 0 years Gulf Talnet

Sous Chef

On-site - Egypt - Cairo 24 July 2026

Information Technology

<h4>Position summary</h4> Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors. <h4>Preferred qualification</h4> Education: High school diploma or G.E.D. equivalent. Related work experience: At least 1 year of related work experience. Supervisory experience: No supervisory experience. License or certification: None. <h4>About Marriott International</h4> At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <h4>About JW Marriott</h4> JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW

Full Time 0 to 0 years Gulf Talnet

Sous Chef

On-site - Egypt - Cairo 24 July 2026

Information Technology

<h4>Job summary</h4> Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. <h4>Candidate profile</h4> <h4>Education and experience</h4> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <h4>Core work activities</h4> <h4>Ensuring culinary standards and responsibilities are met</h4> <ul> <li>Manages kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures.</li> <li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li> <li>Assists executive chef with all kitchen operations and preparation.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li>Assists in determining how food should be presented and creates decorative food displays.</li> <li>Maintains purchasing, receiving and food storage standards.</li> <li>Ensures compliance with food handling and sanitation standards.</li> <li>Performs all duties of kitchen managers and employees as necessary.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Operates and maintains all department equipment and reports malfunctions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> </ul> <h4>Leading kitchen operations</h4> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Maintains the productivity level of employees.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Ensures property policies are administered fairly and consistently.</li> <li>Communicates performance expectations in accordance with job descriptions for each position.</li> <li>Recognizes success performance and produces desired results.</li> </ul> <h4>Ensuring exceptional customer service</h4> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Sets a positive example for guest relations.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Handles guest problems and complaints.</li> </ul> <h4>Maintaining culinary goals</h4> <ul> <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li> <li>Utilizes the labor management system to effectively schedule to business demands and for tracking of employee time and attendance.</li> <li>Trains employees in safety procedures.</li> </ul> <h4>Managing and conducting human resource activities</h4> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Brings issues to the attention of the department manager and human resources as necessary.</li> </ul> <h4>Additional responsibilities</h4> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Full Time 0 to 0 years Gulf Talnet

Executive Chef

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> 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. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS <h4>Job description</h4> We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team. Responsibilities: <ul> <li>Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment</li> <li>Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences</li> <li>Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes</li> <li>Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources</li> <li>Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training</li> <li>Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships</li> <li>Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards</li> <li>Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency</li> <li>Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets</li> <li>Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement</li> <li>Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market</li> <li>Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback</li> <li>Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu</li> </ul> <h4>Qualifications</h4> Required skills & expertise: <ul> <li>Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus</li> <li>Strong leadership and team management skills with experience leading large kitchen teams</li> <li>Comprehensive knowledge of HACCP food safety protocols and sanitation standards</li> <li>Proficiency in cost analysis, budget management, and P&L responsibility</li> <li>Excellent organizational and time management abilities with strong attention to detail</li> <li>Vendor negotiation and supplier relationship management experience</li> <li>Proficiency in kitchen equipment operation and maintenance</li> <li>Strong communication skills (written and verbal) in English</li> <li>Problem-solving abilities and decisiveness in high-pressure environments</li> <li>Analytical mindset with ability to interpret financial data and optimize operations</li> </ul> Experience: <ul> <li>Minimum 8-10 years of professional culinary experience in high-volume food service operations</li> <li>Proven track record of successfully leading and developing kitchen teams</li> <li>Experience managing kitchen budgets and controlling food costs</li> <li>Demonstrated success in menu development and culinary innovation</li> <li>Experience in international or luxury hospitality settings preferred</li> </ul> Education & certifications: <ul> <li>Culinary degree or professional culinary certification from an accredited institution</li> <li>HACCP Food Safety Certification (required)</li> <li>ServSafe or equivalent food safety certification (preferred)</li> </ul> Personal attributes: <ul> <li>Passionate about culinary excellence and continuous improvement</li> <li>Organized, resilient, and able to thrive in fast-paced environments</li> <li>Collaborative team player with natural authority and empathetic leadership style</li> <li>Innovative thinker with a visionary approach to culinary concepts</li> <li>Customer-focused mindset dedicated to delivering exceptional dining experiences</li> <li>Flexible and adaptable to diverse cuisines and operational requirements</li> <li>Transparent communicator who values open dialogue with team members and management</li> </ul> <h4>Additional information</h4> Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture. Note: Customization may be included for any specific local or legislative requirements, such as work permits. Our commitment to diversity & inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

0 to 0 years Bayt

Chef De Partie

On-site - Egypt 29 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues. A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience. Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh Job Description * Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. * Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. * Responsible for preparing, producing, and presenting the variety of food related to his/her section. * Ensure that all of the food included in the daily menu is prepared. * 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. * Make use of current ingredients in the best possible manner. * Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house. * Assist in designing and preparing the decorations needed to decorate the buffet for food presentation. * Pay utmost care to the quantities planned for the food portions. * Store the food in his/her work station in the most correct manner. * Pay utmost care to hygiene, cleaning and health conditions. * Perform duties in the related section of the kitchen and carry out the instructions related to the section. * Responsible for all preliminary preparations and controls in his/her unit during working hours. * Ensure that food is prepared in accordance with the daily buffet programme for his/her unit. * Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. * Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards. * Support and exchange information with other sections. * Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner. * Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen. * Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system. * To implement necessary warnings and departmental trainings in order to save energy inside the facility. * Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. * Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. * Carry out all other duties assigned by managers and hotel management not specified in the job description. Qualifications * Education: At least a high school or 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. </div>

Full Time 0 to 0 years LinkedIn

Chef de Partie

On-site - Egypt - South Sinai 30 July 2026

Other

Company Description With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues. A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience. Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh Job Description Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. Responsible for preparing, producing, and presenting the variety of food related to his/her section. Ensure that all of the food included in the daily menu is prepared. 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. Make use of current ingredients in the best possible manner. Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house. Assist in designing and preparing the decorations needed to decorate the buffet for food presentation. Pay utmost care to the quantities planned for the food portions. Store the food in his/her work station in the most correct manner. Pay utmost care to hygiene, cleaning and health conditions. Perform duties in the related section of the kitchen and carry out the instructions related to the section. Responsible for all preliminary preparations and controls in his/her unit during working hours. Ensure that food is prepared in accordance with the daily buffet programme for his/her unit. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards. Support and exchange information with other sections. Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner. Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen. Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system. To implement necessary warnings and departmental trainings in order to save energy inside the facility. Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. Qualifications Education: At least a high school or 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.

Full Time 0 to 0 years LinkedIn

Chef de Partie

On-site - Egypt - South Sinai 29 July 2026

Other

Full Time 0 to 0 years LinkedIn

Senior Chef De Partie

On-site - Egypt - South Sinai 17 June 2026

Other

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. Responsible for preparing, producing, and presenting the variety of food related to his/her section. Ensure that all of the food included in the daily menu is prepared. 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. Make use of current ingredients in the best possible manner. Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house. Assist in designing and preparing the decorations needed to decorate the buffet for food presentation. Pay utmost care to the quantities planned for the food portions. Store the food in his/her work station in the most correct manner. Pay utmost care to hygiene, cleaning and health conditions. Perform duties in the related section of the kitchen and carry out the instructions related to the section. Responsible for all preliminary preparations and controls in his/her unit during working hours. Ensure that food is prepared in accordance with the daily buffet programme for his/her unit. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards. Support and exchange information with other sections. Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner. Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen. Implement necessary warnings and departmental trainings in order to save energy inside the facility. 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. Qualifications Education: At least a high school or vocational 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 Additional Information Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

0 to 0 years Naukri Gulf

Executive Pastry Chef

On-site - Egypt - Egypt 16 July 2026

Sales

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

Full Time 0 to 0 years Gulf Talnet

Chef De Partie Pastry

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> Portaluna, a Morgans Originals Hotel Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. <h4>Job description</h4> <h4>Responsibilities</h4> Pastry and bakery production: <ul> <li>Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods.</li> <li>Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance.</li> <li>Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus.</li> <li>Maintain consistency in quality and presentation of all baked goods.</li> <li>Prepare items in bulk when necessary, such as for events or special orders.</li> </ul> Section management: <ul> <li>Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use.</li> <li>Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages.</li> <li>Supervise the preparation of garnishes and decorations to complement the presentation of desserts.</li> <li>Ensure that food safety standards and health regulations are strictly followed in the pastry section.</li> </ul> Creativity and innovation: <ul> <li>Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate.</li> <li>Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences.</li> <li>Contribute ideas for themed events or special occasions that require custom pastry and bakery products.</li> </ul> Team leadership and training: <ul> <li>Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques.</li> <li>Provide constructive feedback and ensure team members adhere to the kitchen’s standards of hygiene, safety, and efficiency.</li> <li>Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts.</li> </ul> Quality control: <ul> <li>Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen.</li> <li>Ensure that each dish is visually appealing and meets the standards expected by the establishment.</li> <li>Review and adjust recipes as needed to maintain the best quality, flavor, and consistency.</li> </ul> Health & safety compliance: <ul> <li>Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times.</li> <li>Follow proper food handling, storage, and sanitation procedures to prevent contamination.</li> <li>Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management.</li> </ul> Inventory and supply management: <ul> <li>Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly.</li> <li>Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels.</li> <li>Assist with inventory counts and monitor ingredient usage to minimize waste.</li> </ul> Collaboration: <ul> <li>Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service.</li> <li>Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time.</li> <li>Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones.</li> </ul> Equipment maintenance: <ul> <li>Ensure that all pastry-specific equipment is properly maintained and used correctly.</li> <li>Report any damaged or faulty equipment to the appropriate person for repair or replacement.</li> <li>Keep track of equipment usage and report when items need to be replaced or repaired.</li> </ul> Record keeping and reporting: <ul> <li>Keep accurate records of recipes, production levels, and food safety logs for the pastry section.</li> <li>Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef.</li> <li>Assist with budgeting and cost control in the pastry section to ensure profitability.</li> </ul> Additional responsibilities: <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul> <h4>Qualifications</h4> Abilities / key competencies / skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience. Leading myself <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> Leading others <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> Leading the business <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> Experience / certificates / education <ul> <li>Experience: Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.</li> <li>Creative flair for developing and presenting new pastry items and desserts.</li> <li>Strong leadership skills to supervise and train junior pastry associates.</li> <li>Knowledge of health and safety standards, including food hygiene regulations.</li> <li>Ability to work under pressure in a fast-paced kitchen environment.</li> <li>Strong attention to detail, particularly in presentation and quality control.</li> <li>Willingness to work flexible hours, including nights, weekends, and holidays.</li> </ul> Physical requirements <ul> <li>Ability to stand for long periods, often in a fast-paced, hot kitchen environment.</li> <li>Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.</li> <li>Good manual dexterity to handle delicate pastry work and intricate decorations.</li> <li>Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.</li> </ul> <h4>Additional information</h4> What awaits you... <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul>

0 to 0 years Naukri Gulf

Executive Pastry Chef

On-site - Egypt - Egypt 25 May 2026

Sales

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

Full Time 0 to 0 years Gulf Talnet

First Commis

On-site - Egypt - Cairo 24 July 2026

Information Technology

<h4>Position summary</h4> Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors. <h4>Preferred qualification</h4> Education: High school diploma or G.E.D. equivalent. Related work experience: At least 1 year of related work experience. Supervisory experience: No supervisory experience. License or certification: None. <h4>About Marriott International</h4> At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates

0 to 0 years Bayt

Pastry Chef

On-site - Egypt 19 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description Portaluna, a Morgans Originals Hotel Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. Job Description Responsibilities Creative Leadership & Menu Innovation <ul><li>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</li><li>Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</li><li>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</li></ul>Operational & Quality Excellence <ul><li>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</li><li>Maintain compliance with HACCP and all local food safety regulations.</li><li>Optimize production to control waste while preserving premium quality.</li></ul>Team Development & Culture <ul><li>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</li><li>Conduct regular training sessions to enhance technical skills and service orientation.</li><li>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</li><li>Provide ongoing coaching and development opportunities aligned with departmental goals.</li></ul>Financial & Inventory Management <ul><li>Manage budgets, control food and labor costs, and align with hotel financial objectives.</li><li>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</li><li>Support monthly forecasting and reporting with the Executive Chef and Finance team.</li></ul>Guest Engagement & Brand Collaboration <ul><li>Actively engage with guests during key dining events and special occasions.</li><li> Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.</li><li>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</li></ul>Service Excellence & Quality: <ul><li>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</li><li>Implement Service Standards & Training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</li><li>Guest Feedback Integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</li></ul>Training & Development: <ul><li>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</li><li>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</li><li>Encourage creativity, collaboration, and a positive work environment within the kitchen.</li><li>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</li></ul>Sustainability: <ul><li>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</li><li>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.</li><li>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</li></ul>Compliance & Standards: <ul><li>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</li><li>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</li><li>Ensure all staff are properly trained in emergency procedures and health & safety protocols.</li></ul> Qualifications Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience. Leading Myself <ul><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development & Management</li></ul>Leading Others <ul><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li></ul>Leading the Business <ul><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul>Experience/Certificates/Education <ul><li>Experience: Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</li><li>Education: Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</li><li>Skills & Attributes:</li></ul><ul><li>Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li><li>Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li><li>Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li><li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li><li>Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li><li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li><li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li><li>Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li><li>Adaptability & Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li><li>Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li><li>Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li></ul><ul><li>Language: </li></ul><ul><li>Excellent reading, writing and oral proficiency in English language.</li><li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li></ul> Additional Information What awaits you... <ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.  </li></ul> </div>

Full Time 0 to 0 years Gulf Talnet

Pastry Chef

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> Portaluna, a Morgans Originals hotel Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. <h4>Job description</h4> <h4>Responsibilities</h4> Creative leadership & menu innovation Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events. Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano. Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments. Operational & quality excellence Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety. Maintain compliance with HACCP and all local food safety regulations. Optimize production to control waste while preserving premium quality. Team development & culture Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration. Conduct regular training sessions to enhance technical skills and service orientation. Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano. Provide ongoing coaching and development opportunities aligned with departmental goals. Financial & inventory management Manage budgets, control food and labor costs, and align with hotel financial objectives. Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability. Support monthly forecasting and reporting with the Executive Chef and Finance team. Guest engagement & brand collaboration Actively engage with guests during key dining events and special occasions. Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content. Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market. Service excellence & quality Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations. Implement service standards & training: establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service. Guest feedback integration: actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs. Training & development Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence. Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards. Encourage creativity, collaboration, and a positive work environment within the kitchen. Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning. Sustainability Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste. Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility. Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations. Compliance & standards Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations. Maintain a safe working environment for all employees, including food safety protocols and hygiene standards. Ensure all staff are properly trained in emergency procedures and health & safety protocols. <h4>Qualifications</h4> Abilities / key competencies / skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience. <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> Experience / certificates / education Experience: Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage. Education: Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus. Skills & attributes <ul> <li>Creative visionary: passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: high standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> Language Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage. <h4>Additional information</h4> What awaits you... <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul>

0 to 0 years Bayt

Executive Chef

On-site - Egypt 19 July 2026

Hospitality & Tourism

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> 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" Job Description We are seeking an exceptional Executive Chef to lead our culinary operations in Sharm El-Sheikh, Egypt. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. You will be the driving force behind our culinary vision, creating memorable dining experiences for our guests while building and mentoring a talented kitchen team. <ul><li>Lead, recruit, and develop a dynamic kitchen team of 15-20+ culinary professionals, fostering a collaborative and motivational work environment</li><li>Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values and guest preferences</li><li>Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes</li><li>Oversee kitchen operations, including workflow optimization, equipment maintenance, and proper utilization of all kitchen resources</li><li>Implement and enforce HACCP food safety protocols and hygiene standards, conducting regular audits and staff training</li><li>Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms and maintaining strong supplier partnerships</li><li>Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation while maintaining quality standards</li><li>Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency</li><li>Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets</li><li>Train and mentor kitchen staff on food safety, culinary techniques, and professional development, creating a culture of continuous improvement</li><li>Ensure compliance with all health, safety, and sanitation regulations specific to the Sharm El-Sheikh hospitality market</li><li>Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback</li><li>Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu</li></ul> Qualifications **Required Skills & Expertise:** <ul><li>Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus</li><li>Strong leadership and team management skills with experience leading large kitchen teams</li><li>Comprehensive knowledge of HACCP food safety protocols and sanitation standards</li><li>Proficiency in cost analysis, budget management, and P&L responsibility</li><li>Excellent organizational and time management abilities with strong attention to detail</li><li>Vendor negotiation and supplier relationship management experience</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong communication skills (written and verbal) in English</li><li>Problem-solving abilities and decisiveness in high-pressure environments</li><li>Analytical mindset with ability to interpret financial data and optimize operations</li></ul>**Experience:** <ul><li>Minimum 8-10 years of professional culinary experience in high-volume food service operations</li><li>Proven track record of successfully leading and developing kitchen teams</li><li>Experience managing kitchen budgets and controlling food costs</li><li>Demonstrated success in menu development and culinary innovation</li><li>Experience in international or luxury hospitality settings preferred</li></ul>**Education & Certifications:** <ul><li>Culinary degree or professional culinary certification from an accredited institution</li><li>HACCP Food Safety Certification (required)</li><li>ServSafe or equivalent food safety certification (preferred)</li></ul>**Personal Attributes:** <ul><li>Passionate about culinary excellence and continuous improvement</li><li>Organized, resilient, and able to thrive in fast-paced environments</li><li>Collaborative team player with natural authority and empathetic leadership style</li><li>Innovative thinker with a visionary approach to culinary concepts</li><li>Customer-focused mindset dedicated to delivering exceptional dining experiences</li><li>Flexible and adaptable to diverse cuisines and operational requirements</li><li>Transparent communicator who values open dialogue with team members and management</li></ul> Additional Information Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. </div>

Full Time 0 to 0 years Gulf Talnet

Executive Pastry Chef

On-site - Egypt - Egypt 24 July 2026

Information Technology

<h4>Company description</h4> Portaluna, a Morgans Originals hotel Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. <h4>Job description</h4> <h4>Responsibilities</h4> <h4>Creative leadership & menu innovation</h4> Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events. Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano. Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments. <h4>Operational & quality excellence</h4> Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety. Maintain compliance with HACCP and all local food safety regulations. Optimize production to control waste while preserving premium quality. <h4>Team development & culture</h4> Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration. Conduct regular training sessions to enhance technical skills and service orientation. Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano. Provide ongoing coaching and development opportunities aligned with departmental goals. <h4>Financial & inventory management</h4> Manage budgets, control food and labor costs, and align with hotel financial objectives. Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability. Support monthly forecasting and reporting with the Executive Chef and Finance team. <h4>Guest engagement & brand collaboration</h4> Actively engage with guests during key dining events and special occasions. Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content. Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market. <h4>Service excellence & quality</h4> Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations. Implement service standards & training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service. Guest feedback integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs. <h4>Training & development</h4> Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence. Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards. Encourage creativity, collaboration, and a positive work environment within the kitchen. Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning. <h4>Sustainability</h4> Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste. Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility. Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations. <h4>Compliance & standards</h4> Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations. Maintain a safe working environment for all employees, including food safety protocols and hygiene standards. Ensure all staff are properly trained in emergency procedures and health & safety protocols. <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience. <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience / certificates / education</h4> Experience: Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage. Education: Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus. <h4>Skills & attributes</h4> <ul> <li>Creative visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <h4>Language</h4> Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage. <h4>Additional information</h4> What awaits you... <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul>

0 to 0 years Forasna

شيف

On-site - Egypt - Giza 21 June 2026

Healthcare & Medical

0 to 0 years Forasna

شيف فاست فود

On-site - Egypt - Cairo 15 July 2026

Healthcare & Medical

إعداد وتجهيز وصفات الفرايد تشيكن والفاست فود. الالتزام بمعايير الجودة وسلامة الغذاء. المحافظة على نظافة المطبخ وأدوات العمل. العمل بروح الفريق وتحمل ضغط العمل. خبرة سابقة في مجال الفرايد تشيكن والفاست فود. الالتزام والانضباط في مواعيد العمل. القدرة على العمل بنظام الورديات. يفضل من لديه خبرة في تشغيل وتجهيز المطاعم.

Full Time 0 to 0 years LinkedIn

شيف ستيوارد

On-site - Egypt - Cairo 12 August 2026

Information Technology

الوصف الوظيفي – مشرف استيوارد (Steward Supervisor)المسمى الوظيفي: مشرف استيوارد – Steward Supervisorالإدارة: خدمات التغذية / الخدمات الفندقيةمكان العمل: المستشفىالرئيس المباشر: مدير خدمات التغذية / مدير الـF&Bالهدف من الوظيفةالإشراف على فريق الـSteward وضمان تنفيذ أعمال النظافة والتطهير الخاصة بالمطبخ، مناطق إعداد وتجهيز الطعام، الأدوات والمعدات، وفقًا لمعايير النظافة وسلامة الغذاء وسياسات المستشفى.المسؤوليات والمهام الرئيسيةالإشراف اليومي على فريق الـSteward وتوزيع المهام ومتابعة تنفيذها.التأكد من نظافة وتطهير جميع أدوات ومعدات المطبخ ومناطق العمل.متابعة عمليات غسيل وتطهير الأواني والأدوات المستخدمة في تجهيز وتقديم الوجبات.التأكد من الالتزام بإجراءات النظافة الشخصية وارتداء الزي ومهمات الوقاية المطلوبة.متابعة استخدام مواد وأدوات التنظيف والتأكد من استخدامها بالطريقة والتركيز المناسب.التأكد من تخزين مواد التنظيف والمواد الكيميائية في الأماكن المخصصة لها وبطريقة آمنة.متابعة نظافة الأرضيات، الحوائط، الأسطح، المصارف ومناطق التخلص من المخلفات.الإشراف على التخلص من المخلفات وفقًا لسياسات المستشفى وإجراءات مكافحة العدوى.التأكد من عدم وجود أي مصادر تلوث قد تؤثر على سلامة الغذاء.التعاون مع فريق مكافحة العدوى والجودة وسلامة الغذاء عند الحاجة.متابعة تطبيق إجراءات HACCP وسياسات سلامة الغذاء المعتمدة بالمستشفى.إجراء جولات تفقدية دورية على مناطق العمل وتسجيل الملاحظات واتخاذ الإجراءات التصحيحية.متابعة الأعطال أو التلفيات الخاصة بمعدات وأدوات المطبخ وإبلاغ المسؤول المختص.تدريب العاملين الجدد على إجراءات النظافة والتطهير والاستخدام الآمن لمعدات ومواد التنظيف.إعداد ومتابعة جداول النظافة اليومية والأسبوعية والشهرية.التأكد من توافر مستلزمات النظافة وعدم وجود نقص يؤثر على سير العمل.متابعة أداء العاملين وتقييم مدى الالتزام بالتعليمات والإجراءات.التعامل مع أي ملاحظات أو شكاوى متعلقة بالنظافة واتخاذ الإجراءات اللازمة.الالتزام بجميع سياسات المستشفى الخاصة بمكافحة العدوى، الصحة والسلامة المهنية وسلامة المرضى.المؤهلات المطلوبةمؤهل متوسط أو فوق متوسط، ويفضل مؤهل مناسب في مجال الفندقة أو خدمات الأغذية.خبرة سابقة في مجال الـStewarding، ويفضل داخل المستشفيات أو الفنادق أو شركات خدمات الأغذية.خبرة سابقة في الإشراف على فريق عمل.معرفة جيدة بأساسيات سلامة الغذاء والنظافة والتطهير.يفضل الحصول على تدريب أو شهادة في Food Safety / HACCP.القدرة على العمل بنظام الورديات.المهارات المطلوبةمهارات القيادة وإدارة فريق العمل.القدرة على التنظيم وتوزيع المهام.القدرة على المتابعة والتأكد من الالتزام بالإجراءات.الانتباه للتفاصيل.القدرة على التعامل مع ضغط العمل.مهارات التواصل والعمل الجماعي.القدرة على حل المشكلات واتخاذ الإجراءات التصحيحية.الالتزام الشديد بمعايير النظافة وسلامة الغذاء ومكافحة العدوى.مؤشرات الأداء الرئيسية (KPIs)مستوى الالتزام بخطط وجداول النظافة.نتائج التفتيش الداخلي على النظافة وسلامة الغذاء.نسبة الالتزام بإجراءات مكافحة العدوى.مستوى توافر أدوات ومستلزمات النظافة.عدد الملاحظات أو المخالفات المتعلقة بالنظافة.مستوى أداء والتزام فريق الـSteward.سرعة التعامل مع الملاحظات والإجراءات التصحيحية.طبيعة العملالعمل داخل بيئة المستشفى ومناطق خدمات التغذية والمطبخ.العمل بنظام الورديات حسب احتياجات التشغيل.الالتزام الكامل بإجراءات مكافحة العدوى والصحة والسلامة المهنية.التعامل المستمر مع أدوات ومعدات ومواد التنظيف وفقًا لإجراءات السلامة.

Full Time 0 to 0 years LinkedIn

Demi Chef De Partie / Chef De Partie

On-site - Egypt - Cairo 21 July 2026

Hospitality & Tourism

0 to 0 years Naukri Gulf

Chef De Cuisine

On-site - Egypt - Egypt 25 May 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Kitchen Leadership: <ul> <li>Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards.</li> <li>Supervise daily kitchen operations, ensuring smooth service and excellent food quality.</li> <li>Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety.</li> </ul> Menu Development: <ul> <li>Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant s culinary concept.</li> <li>Develop new recipes and creative dishes to maintain variety and innovation.</li> <li>Ensure consistency in food preparation and presentation across all dishes.</li> </ul> Team Management & Training: <ul> <li>Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively.</li> <li>Conduct regular performance evaluations and offer feedback to help associate grow professionally.</li> <li>Plan and organize associate schedules to ensure sufficient coverage during service hours.</li> </ul> Inventory & Cost Control: <ul> <li>Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently.</li> <li>Work with suppliers to order fresh ingredients and manage food costs, staying within the budget.</li> <li>Control kitchen waste and manage portions to reduce costs while maintaining quality.</li> </ul> Quality Assurance: <ul> <li>Ensure food quality and consistency by overseeing preparation, cooking, and plating.</li> <li>Perform regular quality checks to ensure all dishes meet restaurant standards.</li> <li>Address any concerns or complaints related to food quality or service.</li> </ul> Health & Safety Compliance: <ul> <li>Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices.</li> <li>Implement and monitor food safety protocols to prevent contamination or foodborne illness.</li> <li>Ensure the kitchen environment is clean, organized, and safe for all team members.</li> </ul></div></section><section>Desired Candidate Profile <ul> </ul></section>

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