Chef Bakery Jobs in Egypt

<p>We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.</p><p>Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards</p><p>Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations</p><p>Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols</p><p>Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization</p><p>Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences</p><p>Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery</p><p>Conduct regular quality control checks and implement corrective actions to maintain consistent food standards</p><p>Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction</p><p>Maintain detailed records of food costs, inventory, and kitchen operations</p><p>Foster a professional, organized, and safety-conscious kitchen environment</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 5 years of professional kitchen experience in a high-volume hospitality setting</li><li>Minimum 2 years of experience in a sous chef or senior culinary supervisory role</li><li>Proven expertise in hot food preparation, cooking techniques, and buffet service management</li><li>Strong knowledge of food safety, sanitation standards, and HACCP certification</li><li>Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff</li><li>Excellent organizational and time management abilities in a fast-paced environment</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong attention to detail and commitment to quality control</li><li>Knowledge of inventory management and food cost control</li><li>Familiarity with kitchen management systems and POS systems (preferred)</li><li>Ability to work flexible hours, including evenings, weekends, and holidays as required</li><li>Excellent communication and interpersonal skills</li><li>Physical ability to stand for extended periods and work in a hot kitchen environment</li></ul>

At BBQ Mood, we don’t just cook… we create experiences. From the first spark of fire to the last bite, everything we do is about bringing people together around unforgettable BBQ moments. We’re looking for a Junior Chef who’s hungry to learn, passionate about food, and ready to grow inside a fast-moving, creative kitchen.<br>????‍???? What You’ll Be Doing Assist in preparing and cooking BBQ items with consistency and quality Support senior chefs during live BBQ setups, events, and activations Handle food prep (cutting, marinating, seasoning) with attention to detail Maintain cleanliness and hygiene standards in the kitchen and prep areas Help in setting up BBQ kits and ensuring everything is ready for the experience Learn different grilling techniques (charcoal, gas, smoking… the real deal ????) Contribute ideas to improve taste, presentation, and overall experience<br>???? What We’re Looking For0–2 years of experience (fresh grads are welcome!) Passion for cooking — especially BBQ & grilled food Willingness to learn and grow fast Ability to work under pressure during events Team player with a positive attitude Flexible with working hours (events, weekends, outdoor setups)<br>???? Bonus Points If You Have experience with grilling or outdoor cooking Love experimenting with flavors, sauces, and marinades Enjoy interacting with people during live cooking experiences Have worked in events, catering, or food startups<br>???? What You’ll Get Hands-on experience in real BBQ events & activations Direct learning from experienced chefs A creative and energetic work environment Growth opportunities inside a fast-growing brand The chance to be part of building something exciting<br>???? Why BBQ Mood? Because here, you’re not just a chef… You’re part of the fire, the vibe, and the full experience.

KEY RESPONSIBILITIES<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATION<br>• A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and interpersonal skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.<br><br><br>#Egypt Jobs #Chef Egypt #Culinary Egypt #Egypt Hospitality #Work Abroad Egypt #Egyptian Chef #Hospitality Egypt #Now Hiring Egypt #Career Egypt #Egypt Careers #Egyptian Cuisine #Chef Jobs Egypt #Egypt Overseas Jobs #Hospitality Jobs Egypt #Egyptian Hospitality #Wazzifa Egypt #Egyptian Talent #Culinary Professionals Egypt #Chef Career Egypt #Egypt Job Opportunity

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities Food Preparation and Cooking: Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant. Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed. Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation. Work with the kitchen team to ensure that dishes are cooked and delivered promptly. Station Management: Manage the section efficiently, ensuring it runs smoothly throughout service. Ensure that all ingredients are available and prepped in your section before service begins. Maintain a clean, organized, and safe working environment in your section. Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly. Quality Control: Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency. Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction. Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines. Leadership and Supervision: Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices. Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen. Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station. Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef. Health &amp; Safety Compliance: Ensure the kitchen complies with all food safety and hygiene regulations. Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination. Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment. Follow health and safety protocols to minimize hazards and ensure a safe work environment. Inventory and Stock Control: Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out). Track inventory levels and ensure that ingredients are used efficiently to minimize waste. Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time. Collaboration and Communication: Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations. Coordinate with other chefs to ensure that orders are completed on time and to the required standard. Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience. Training and Development: Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends. Participate in training sessions, both formal and informal, to enhance your culinary abilities. Be open to feedback and actively seek ways to improve performance and efficiency. Maintenance of Equipment: Ensure that all kitchen equipment and tools are used properly and are well-maintained. Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly. Keep your section's tools and equipment clean and in good working order. Additional Responsibilities 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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>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 Positive Orientation Operational Decision Making Self-Development &amp; Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change Experience/Certificates/Education Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment. Culinary diploma or equivalent professional training from a reputable culinary school preferred. Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen. Good understanding of kitchen operations, food safety, and hygiene standards. Ability to work in a fast-paced, high-pressure environment. Strong leadership and communication skills. Attention to detail and a commitment to maintaining quality and consistency. Willingness to work flexible hours, including nights, weekends, and holidays. Physical Requirements Ability to stand for long periods and work in a fast-paced kitchen environment. Comfort working with hot equipment, sharp knives, and heavy kitchen tools. Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</p><p></p></section>

Company Description Remal Elrayan Glamp is a hospitality destination in El Faiyum that offers guests an outdoor, nature-focused glamping experience with comfortable, well-appointed facilities. The property emphasizes high-quality service, distinctive local flavors, and a welcoming atmosphere for travelers seeking relaxation and adventure. The on-site kitchen plays a central role in guest satisfaction by providing fresh, well-prepared meals throughout the day. Team members are encouraged to contribute ideas, uphold hygiene and safety standards, and support a culture of collaboration. Working at Remal Elrayan Glamp provides opportunities to grow within a close-knit hospitality environment.<br>Role Description The Assistant Chef is a full-time, on-site role based at Remal Elrayan Glamp in El Faiyum. This role supports the Head Chef in preparing, cooking, and presenting meals for guests, including breakfast, lunch, dinner, and special events. Daily tasks include assisting with menu execution, prepping ingredients, handling basic cooking tasks, and maintaining a clean, organized kitchen that meets food safety and hygiene standards. The Assistant Chef helps with inventory checks, proper storage of ingredients, and coordination with serving staff to ensure timely service. The role also involves contributing to new dish ideas, accommodating dietary requirements, and working flexible hours, including weekends and holidays, as needed.<br>Qualifications<br> Foundational culinary skills, including food preparation, basic cooking techniques, and plating. Knowledge of kitchen hygiene, food safety standards, and proper storage and handling of ingredients. Ability to follow recipes and instructions from the Head Chef while maintaining consistency and quality. Strong teamwork, communication, and time-management skills in a fast-paced kitchen environment. Physical stamina to stand for extended periods and perform manual kitchen tasks safely. Previous experience in a restaurant, hotel, or hospitality kitchen is preferred. Willingness to work on-site in El Faiyum with flexible scheduling, including weekends and evenings. Culinary diploma or relevant training is an advantage but not strictly required.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Movenpick Cairo Media City, Egypt</p><br><br>Job Description<br><br><p>We are seeking an experienced Executive Sous Chef Buffet - Hot to join our culinary team in Giza, Egypt. In this leadership position, you will oversee all hot food preparation and buffet operations, ensuring exceptional quality, consistency, and food safety standards. You will work collaboratively with the Executive Chef and kitchen staff to deliver outstanding dining experiences while maintaining operational excellence and efficiency in a fast-paced hospitality environment.</p><br><ul><li>Oversee and manage all hot food preparation, cooking, and plating for buffet service, ensuring adherence to established recipes, portion sizes, and presentation standards</li><li>Lead, train, and supervise kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations</li><li>Maintain strict food safety and hygiene standards in compliance with local regulations and international best practices, including HACCP protocols</li><li>Monitor food quality, temperature control, and inventory management to minimize waste and optimize resource utilization</li><li>Plan and coordinate hot buffet menus in collaboration with the Executive Chef, considering seasonal ingredients and guest preferences</li><li>Manage kitchen equipment maintenance and troubleshoot operational issues to ensure smooth service delivery</li><li>Conduct regular quality control checks and implement corrective actions to maintain consistent food standards</li><li>Coordinate with front-of-house staff to ensure seamless buffet service and guest satisfaction</li><li>Maintain detailed records of food costs, inventory, and kitchen operations</li><li>Foster a professional, organized, and safety-conscious kitchen environment</li></ul><br>Qualifications<br><br><ul><li>Minimum 5 years of professional kitchen experience in a high-volume hospitality setting</li><li>Minimum 2 years of experience in a sous chef or senior culinary supervisory role</li><li>Proven expertise in hot food preparation, cooking techniques, and buffet service management</li><li>Strong knowledge of food safety, sanitation standards, and HACCP certification</li><li>Demonstrated leadership and team management skills with the ability to motivate and develop kitchen staff</li><li>Excellent organizational and time management abilities in a fast-paced environment</li><li>Proficiency in kitchen equipment operation and maintenance</li><li>Strong attention to detail and commitment to quality control</li><li>Knowledge of inventory management and food cost control</li><li>Familiarity with kitchen management systems and POS systems (preferred)</li><li>Ability to work flexible hours, including evenings, weekends, and holidays as required</li><li>Excellent communication and interpersonal skills</li><li>Physical ability to stand for extended periods and work in a hot kitchen environment</li></ul><br>Additional Information<br><br><p>Movenpick Cairo Media City</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><b>Company Description <br> </b><p>Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.</p> <p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p> <p>Join our motivated and vibrant Team and build your career with us.</p> <b><br> </b><div><b>Job Description</b></div> <br> <p>Provides functional assistance and direction to the kitchen operation as assigned. <br> Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community. <br> Coordinates functions and activities with other Food &amp; Beverage department heads. <br> Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food &amp; Beverage departmental profit is achieved<br> Assists the Executive Chef and the management in controlling and analyzing, on an on-going basis. <br> Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity. <br> Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees. </p> <p>To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Executive Chef. </p> <p>To demonstrate a working knowledge of fire prevention and to follow the restaurant evacuation plan on hearing the alarm. </p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities</p><ul><li>Supervise Kitchen Operations: Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.</li><li>Supervise and mentor kitchen team, ensuring effective communication and teamwork.</li><li>Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.</li><li>Food Preparation &amp; Cooking: Prepare, cook, and present dishes according to the restaurant's menu and established recipes.</li><li>Maintain consistency in food preparation and presentation.</li><li>Ensure all food items are cooked to the highest quality standards.</li><li>Menu &amp; Recipe Development: Collaborate with the Executive Chef to develop and update menu offerings.</li><li>Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.</li><li>Team Management: Train, mentor, and supervise kitchen team to ensure efficient and effective performance.</li><li>Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.</li><li>Assist in scheduling staff and ensuring proper coverage during shifts.</li><li>Health &amp; Safety Compliance: Ensure all kitchen operations adhere to food safety and sanitation regulations.</li><li>Maintain cleanliness and organization in the kitchen area at all times.</li><li>Monitor food storage, handling, and preparation to meet health and safety guidelines.</li><li>Quality Control: Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.</li><li>Address any issues or concerns regarding food quality or kitchen operations in a timely manner.</li><li>Support Executive Chef: Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.</li><li>Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.</li><li>Additional Responsibilities: 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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Qualifications</p><p>Abilities/Key Competencies/Skills</p><p>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.</p><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; 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><p>Experience/Certificates/Education</p><ul><li>Experience: Minimum of 4 - 6 years of experience in a senior culinary role, with at least 2 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</li><li>Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</li><li>Skills &amp; Attributes:</li><ul><li>Strong leadership, organizational, and communication skills.</li><li>Deep knowledge of cooking techniques, kitchen management, and food safety regulations.</li><li>Ability to thrive in a fast-paced and high-pressure environment.</li><li>Strong business acumen in managing costs, employees, and kitchen resources.</li></ul><li>Language:</li><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></ul><p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p><p></p></section>

Garde Manger Chef – The Grocer | Egypt<br>Join the team at The Grocer (Food & Beverage).<br>Position<br>Garde Manger Chef<br>Requirements<br>Experience in preparing fresh salads, cold sauces, sandwiches and dips Good knowledge of food preparation, presentation and hygiene standards Ability to work efficiently in a fast-paced kitchen environment<br>Location<br>Garden 8 – El Rehab<br>Apply Now

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Talent 360 is hiring Baristas and Chefs .<br> If you're passionate about hospitality and have experience in the food and beverage industry, we'd love to hear from you.<br> ResponsibilitiesBarista Prepare and serve coffee, beverages, and other menu items.<br> Deliver excellent customer service.<br> Maintain cleanliness and hygiene standards.<br> Ensure proper handling of equipment and supplies.<br> Chef Prepare and present high-quality dishes.<br> Maintain food quality and consistency.<br> Follow food safety and hygiene standards.<br> Collaborate with the kitchen team to ensure smooth daily operations.<br> 1–5 years of relevant experience.<br> Strong communication and teamwork skills.<br> Ability to work in a fast-paced environment.<br> Passion for hospitality and customer satisfaction.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</li><li>Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.</li><li>Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.</li><li>Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.</li><li>Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.</li><li>Ensure that all sushi and Japanese food items included in the daily menu, buffet, à la carte, banquet, and special event requirements are prepared on time.</li><li>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</li><li>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</li><li>Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.</li><li>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</li><li>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</li><li>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</li><li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</li><li>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</li><li>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</li><li>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.</li><li>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</li><li>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</li><li>Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</li><li>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</li><li>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</li><li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education:</strong> At least a primary school diploma.</li><li><strong>Experience: </strong>At least 5 years of practical experience.</li><li><strong>Foreign Language:</strong> Not required.</li><li><strong>Courses and Seminars:</strong> Prior attendance in trainings in the related field.</li><li><strong>Computer Literacy: </strong>Not required.</li><li><strong>Skills:</strong> Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>JOB TITLE</strong><br>Executive Sous Chef | MAF Entertainment | Cinemas<br><strong>ROLE SUMMARY</strong><br>The role of the Executive Sous Chef is to manage kitchen service operations, planning and supervision, and coordinating team of chefs for food preparation and service for all MAF Entertainment concepts in the assigned territory/region. This role will also be responsible for menu development for brand concepts, recipe creation, food quality assurance and all other related tasks. The role will also focus on cost of food and labor as well as procedures and planning for health and safety standards.<br><strong>ROLE PROFILE</strong></p><br><br><ul><li>Lead and standardize the culinary strategy, menu development, and brand experience across all assigned locations and regions.</li><li>Ensure consistent food quality, recipe compliance, portion control, and adherence to brand standards.</li><li>Partner with Operations leadership to drive sales, support brand growth, and align culinary offerings with market trends and customer preferences.</li><li>Oversee kitchen operations, food production, staffing, succession planning, and team development to maintain high performance.</li><li>Manage inventory, food stock levels, operational manuals, and departmental budgets to support business demands efficiently.</li><li>Monitor guest feedback, address complaints promptly, and ensure team participation in training and development initiatives.</li><li>Ensure full compliance with HACCP, food safety, sanitation, statutory regulations, and MAF Entertainment policies across all sites.</li><li>Control food and labor costs through effective menu engineering, inventory management, waste reduction, and productivity optimization while supporting regional revenue growth and brand expansion.</li></ul><p><br><strong>REQUIREMENTS</strong></p><br><br><ul><li>10-12+ years of culinary leadership experience in high-volume restaurant operations, including Executive Sous Chef and Head Chef experience.</li><li>Relevant culinary qualification or degree, with food safety certifications such as PIC 3 and preferably HACCP 3.</li><li>Strong expertise in menu development, food promotions, food costing, and culinary operations management.</li><li>Demonstrated ability to perform under pressure, make sound decisions, analyze challenges, and deliver exceptional guest experiences.</li><li>Excellent interpersonal, negotiation, organizational, and attention-to-detail skills, with the ability to prioritize and follow through effectively.</li><li>Flexible to work irregular shifts, weekends, and public holidays, travel regionally when required, and act as a MAF Entertainment culture ambassador while adhering to all company policies and HSE standards.</li></ul> <br> </div>

<p>Ensure that guests are satisfied with the production and presentation of food. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules. 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. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production. Ensure that all of the food listed in the daily menu is prepared. Prepare the orders in accordance with established standards. Pay utmost attention to the quantities planned for the food portions. Ensure that the products to be used to make food are prepared accurately and timely. Store the food in his/her work station in the most correct manner. Pay utmost attention to hygiene, cleaning and health conditions. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management. 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. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma. Experience: At least 5 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in trainings in the related field. Computer Literacy: Not required. Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.<br><br>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.<br><br>Join our motivated and vibrant Team and build your career with us.<br><br><br><br>Job Description<br><br>Prepare pizzas out of our menu and based on custom orders<br><br>Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed<br><br>Make fresh tomato, pesto and white cream sauces<br><br>Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms)<br><br>Cut, slice and grill meats like chicken, ham and beef<br><br>Monitor food stock and place orders, as needed<br><br>Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour)<br><br>Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads<br><br>Recommend new recipes to update our menus<br><br>Maintain a clean cooking station and sterilize equipment<br><br><br><br>Qualifications<br><br>Work experience as a Pizza Chef or similar role in a restaurant Hands-on experience with preparing and baking pizza doughs Familiarity with professional kitchen equipment and brick or stone oven Understanding of food hygiene Good time-management skills Team spirit Flexibility to work in shifts, including weekends and evenings Diploma from a culinary school is a plus<br><br>Additional Information<br><br>experience is an asset<br><br>Prior experience working with Opera or a related system<br><br>Strong interpersonal and problem solving abilities<br><br>Fluency in English, additional languages are a plus

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests service needs. 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. 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.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>PREFERRED QUALIFICATION</strong></p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p>Assist the Executive Sous Chef in the full operation of all kitchen units. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle Plan food production in accordance with the stages identified by the Executive Culinary Chef. Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef. Organise the personnel s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards.</p><p><strong>Desired Candidate Profile</strong></p><h2>Qualifications</h2><p><strong>Education :</strong> At least a high school or vocational diploma.</p><p><strong>Experience :</strong> Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><p><strong>Foreign Language:</strong> At least intermediate level English.</p><p><strong>Courses and Training:</strong> Prior attendance in courses and seminars in the related field.</p><p><strong>Computer Literacy:</strong> Basic computer applications.</p><p><strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assist the Sous Chef in the full operation of all kitchen units. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. Plan food production in accordance with the stages identified by the Executive Culinary Chef. Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef. Organise the personnel s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). Predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. Carry out all responsibilities related to Protection from pandemic disease &amp; action response implemented at the facilities</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><b>Education</b>: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</p><p></p></section>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel<br> 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.<br> This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Speciality area oversight:</strong> <ul> <li>Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</li> <li>Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</li> <li>Take charge of creating, refining, and enhancing dishes that fit the specialty area.</li> <li>Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</li> </ul> <strong>Menu development and execution:</strong> <ul> <li>Collaborate with the sous chef and executive chef to develop new menu items or specials within the specialty area.</li> <li>Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</li> <li>Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</li> </ul> <strong>Employee supervision and training:</strong> <ul> <li>Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</li> <li>Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</li> <li>Provide mentorship to staff, helping them develop skills within the specialty area.</li> <li>Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</li> </ul> <strong>Quality control and presentation:</strong> <ul> <li>Maintain high standards of food quality, flavor, and presentation in the specialty area.</li> <li>Monitor food preparation and cooking techniques to ensure they align with the restaurant’s standards.</li> <li>Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</li> </ul> <strong>Kitchen management:</strong> <ul> <li>Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</li> <li>Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</li> <li>Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</li> <li>Work with the team to ensure efficient food preparation, especially during peak hours.</li> </ul> <strong>Inventory and stock control:</strong> <ul> <li>Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</li> <li>Track ingredient usage to minimize waste and help control food costs.</li> <li>Work with the sous chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</li> </ul> <strong>Health, safety, and cleanliness compliance:</strong> <ul> <li>Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</li> <li>Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</li> <li>Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</li> </ul> <strong>Customer satisfaction:</strong> <ul> <li>Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</li> <li>Respond to customer feedback related to specialty dishes and make adjustments as needed.</li> <li>Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</li> </ul> <strong>Additional responsibilities:</strong> <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> <strong>Abilities / key competencies / skills</strong> <p>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.</p> <strong>Leading myself</strong> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <strong>Leading others</strong> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <strong>Leading the business</strong> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <strong>Experience / certificates / education</strong> <ul> <li>Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</li> <li>Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Skills & attributes: <ul> <li>Strong culinary skills and knowledge in the specialty area.</li> <li>Proficient in using specialized tools or equipment unique to the culinary specialty.</li> <li>Strong leadership and organizational skills.</li> <li>Ability to multitask and work under pressure, particularly during peak service times.</li> <li>Exceptional attention to detail, particularly in food presentation and quality.</li> <li>Good understanding of food safety and sanitation standards.</li> </ul> </li> <li>Language: <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> </li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong><br> 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.<br> The ability to challenge the norm and work in an environment that is both creative and rewarding.<br> Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.<br> A competitive package and plenty of development opportunities.</p></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Culinary Excellence Master Japanese cooking techniques, knife skills, and Teppan grill artistry Prepare premium dishes with precision, flair, and fine dining presentation standards Work with high quality ingredients: seafood, meats, and seasonal produce Guest Experience Deliver interactive cooking performances at the Teppan table Engage guests with storytelling, cultural insights, and personalized service Maintain a welcoming, professional demeanor to create memorable dining moments Proven experience in high end restaurants or hotels required Strong communication and presentation skills blending culinary mastery with performance</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 2 5 years experience in Teppanyaki or Asian cuisine.</li><li>Proven experience in a live cooking/show cooking environment .</li><li>Strong knife skills and grilling techniques.</li><li>Excellent communication and interpersonal skills.</li><li>Strong attention to detail and consistency.</li><li>Good English communication skills (additional languages are a plus).</li><li>Professional appearance and hygiene standards.</li><li>Team player with a positive attitude and commitment to customer service.</li><li>Bachelor's Degree or culinary qualification (preferred).</li><li>Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).</li></ul><p></p></section>

Company Description Farah Nile Cruise is a hospitality-focused cruise operator offering 51 Deluxe cabins and 4 Royal Suites, designed to provide guests with a refined and comfortable stay along the Nile. The cruise experience emphasizes personalized service and attention to detail, creating a welcoming and memorable atmosphere for travelers. Guests enjoy high-quality amenities, curated dining experiences, and scenic views, all delivered with a commitment to excellence. Team members are encouraged to contribute to a culture of professionalism, warmth, and genuine hospitality for every guest on board.<br>Role Description The Teppanyaki Chef is responsible for preparing and cooking teppanyaki-style dishes in front of guests, ensuring high-quality food presentation and taste. This full-time, on-site role is based in Cairo and involves setting up the teppanyaki station, managing ingredients, and maintaining cleanliness and food safety standards throughout each shift. The chef will interact directly with guests, providing an engaging cooking experience, explaining menu items, and accommodating dietary preferences when possible. Daily tasks include menu execution, portion control, coordination with the kitchen team, inventory checks for teppanyaki ingredients, and adherence to health and safety regulations. The role also requires collaborating with the restaurant and cruise staff to deliver consistent, timely service and support special events or themed dining experiences.<br>Qualifications<br> Professional experience as a Teppanyaki Chef or in similar live-cooking roles, with strong skills in grilling, stir-frying, and Japanese or Asian cuisine. Ability to perform cooking demonstrations in front of guests, with confident communication, showmanship, and a customer-focused approach. Knowledge of food safety, hygiene standards, and kitchen sanitation, with a commitment to maintaining a safe and clean work environment. Strong time management and organizational skills to handle multiple orders, coordinate with kitchen staff, and deliver dishes consistently and on schedule. Team-oriented mindset, with flexibility to work varied shifts, including evenings, weekends, and holidays, as required by cruise operations. Relevant culinary training or certification is preferred; experience in hotel, cruise, or upscale restaurant environments is an advantage. Basic proficiency in English is beneficial for guest interaction; additional language skills are a plus.