Chef Jobs - Cairo Egypt

<p><h4>Company description</h4> <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 à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p> <p>Join our motivated and vibrant team and build your career with us.</p> <h4>Job description</h4> <p>Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully.<br> Lead, train, and support commis chefs and demi chefs de partie, providing constructive feedback and fostering a culture of continuous improvement.<br> Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards.<br> Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures.<br> Collaborate with the head chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision.<br> Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station.<br> Monitor food costs and portion control to optimize efficiency without compromising quality.<br> Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization.<br> Coordinate timing and preparation to ensure dishes are ready for service at the right moment.<br> Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences.<br> Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance.</p> <h4>Qualifications</h4> <ul> <li>Minimum 3-5 years of professional kitchen experience, with at least 2 years in a chef de partie or similar supervisory role.</li> <li>Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation.</li> <li>Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff.</li> <li>Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment.</li> <li>Excellent attention to detail and commitment to maintaining consistent food quality standards.</li> <li>Proficiency in food safety and health regulations compliance.</li> <li>Demonstrated ability to work collaboratively as part of a passionate kitchen team.</li> <li>Strong communication and interpersonal skills.</li> <li>Experience with food cost management and inventory control.</li> <li>Flexibility to work weekday and weekend shifts, including evenings.</li> </ul></p><p></p>

<p>JOB SUMMARY   Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.   Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,? begin your purpose, belong to an amazing global?team, and become the best version of you.</p><p></p>

<p><h4>Company description</h4> <p>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.</p> <p>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.</p> <p>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.</p> <h4>Job description</h4> <ul> <li>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</li> <li>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.</li> <li>Responsible for preparing, producing, and presenting the variety of food related to his or her section.</li> <li>Ensure that all of the food included in the daily menu is prepared.</li> <li>Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed for men to have a moustache or beard.</li> <li>Make use of current ingredients in the best possible manner.</li> <li>Inform his or her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.</li> <li>Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.</li> <li>Pay utmost care to the quantities planned for the food portions.</li> <li>Store the food in his or her workstation in the most correct manner.</li> <li>Pay utmost care to hygiene, cleaning, and health conditions.</li> <li>Perform duties in the related section of the kitchen and carry out the instructions related to the section.</li> <li>Responsible for all preliminary preparations and controls in his or her unit during working hours.</li> <li>Ensure that food is prepared in accordance with the daily buffet programme for his or her unit.</li> <li>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste, and quality.</li> <li>Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards.</li> <li>Support and exchange information with other sections.</li> <li>Ensure that the storage houses that belong to his or her section are always kept in a clean and orderly manner.</li> <li>Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.</li> <li>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.</li> <li>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</li> <li>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects to the environment.</li> <li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li> <li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li> </ul> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or vocational diploma.</li> <li>Experience: At least 8 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: 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 or process, and are similar in nature.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel</p> <p>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.</p> <p>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> <h4>Food preparation and cooking:</h4> <ul> <li>Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</li> <li>Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</li> <li>Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</li> <li>Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</li> </ul> <h4>Station management:</h4> <ul> <li>Manage the section efficiently, ensuring it runs smoothly throughout service.</li> <li>Ensure that all ingredients are available and prepped in your section before service begins.</li> <li>Maintain a clean, organized, and safe working environment in your section.</li> <li>Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</li> </ul> <h4>Quality control:</h4> <ul> <li>Monitor the preparation and presentation of all dishes to ensure they meet the restaurant’s standards for taste, appearance, and consistency.</li> <li>Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</li> <li>Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant’s presentation guidelines.</li> </ul> <h4>Leadership and supervision:</h4> <ul> <li>Supervise and guide junior kitchen associates (such as commis chefs), ensuring they follow proper cooking techniques and hygiene practices.</li> <li>Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</li> <li>Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</li> <li>Handle any issues that arise in your section, reporting them to the sous chef or head chef.</li> </ul> <h4>Health & safety compliance:</h4> <ul> <li>Ensure the kitchen complies with all food safety and hygiene regulations.</li> <li>Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</li> <li>Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</li> <li>Follow health and safety protocols to minimize hazards and ensure a safe work environment.</li> </ul> <h4>Inventory and stock control:</h4> <ul> <li>Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO – First In, First Out).</li> <li>Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</li> <li>Report any shortages or issues with stock to the sous chef or head chef, ensuring that necessary supplies are ordered in time.</li> </ul> <h4>Collaboration and communication:</h4> <ul> <li>Communicate effectively with kitchen team, front-of-house team, and the sous chef to ensure smooth operations.</li> <li>Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</li> <li>Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</li> </ul> <h4>Training and development:</h4> <ul> <li>Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</li> <li>Participate in training sessions, both formal and informal, to enhance your culinary abilities.</li> <li>Be open to feedback and actively seek ways to improve performance and efficiency.</li> </ul> <h4>Maintenance of equipment:</h4> <ul> <li>Ensure that all kitchen equipment and tools are used properly and are well-maintained.</li> <li>Report any faulty or damaged equipment to the head chef, ensuring that repairs are carried out promptly.</li> <li>Keep your section's tools and equipment clean and in good working order.</li> </ul> <h4>Additional responsibilities</h4> <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> <h4>Abilities / key competencies / skills</h4> <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> <h4>Leading myself</h4> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <h4>Leading others</h4> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <h4>Leading the business</h4> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience / certificates / education</h4> <ul> <li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Culinary diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</li> <li>Good understanding of kitchen operations, food safety, and hygiene standards.</li> <li>Ability to work in a fast-paced, high-pressure environment.</li> <li>Strong leadership and communication skills.</li> <li>Attention to detail and a commitment to maintaining quality and consistency.</li> <li>Willingness to work flexible hours, including nights, weekends, and holidays.</li> </ul> <h4>Physical requirements</h4> <ul> <li>Ability to stand for long periods and work in a fast-paced kitchen environment.</li> <li>Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</li> <li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <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></p><p></p>

<p><h4>Company description</h4> <p>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.</p> <p>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.</p> <p>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.</p> <h4>Job description</h4> <ul> <li>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</li> <li>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 or hairnet and proper footwear.</li> <li>Responsible for preparing, producing, and presenting the variety of food related to his or her section.</li> <li>Ensure that all of the food included in the daily menu is prepared.</li> <li>Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed that men have a moustache or beard.</li> <li>Make use of current ingredients in the best possible manner.</li> <li>Inform his or her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.</li> <li>Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.</li> <li>Pay utmost care to the quantities planned for the food portions.</li> <li>Store the food in his or her workstation in the most correct manner.</li> <li>Pay utmost care to hygiene, cleaning, and health conditions.</li> <li>Perform duties in the related section of the kitchen and carry out the instructions related to the section.</li> <li>Responsible for all preliminary preparations and controls in his or her unit during working hours.</li> <li>Ensure that food is prepared in accordance with the daily buffet programme for his or her unit.</li> <li>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste, and quality.</li> <li>Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotelsu2019 standards.</li> <li>Support and exchange information with other sections.</li> <li>Ensure that the storage houses that belong to his or her section are always kept in a clean and orderly manner.</li> <li>Assist the steward supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.</li> <li>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.</li> <li>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</li> <li>Implement his or her responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution, and harmful effects to the environment.</li> <li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li> <li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li> </ul> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or vocational diploma.</li> <li>Experience: At least 8 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques, and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit or process, and are similar in nature.</li> </ul></p><p></p>

<p><h4>Position summary</h4> <p>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 and 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.</p> <p>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.</p> <p>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> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: At least 3 years of related work experience.</li> <li>Supervisory experience: No supervisory experience.</li> <li>License or certification: None.</li> </ul> <p>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.</p> <p>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.</p> <p>In joining Sheraton Hotels & Resorts, 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.</p></p><p></p>

<p><h4>Company description</h4> <p>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.</p> <p>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.</p> <p>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.</p> <h4>Job description</h4> <ul> <li>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</li> <li>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.</li> <li>Responsible for preparing, producing, and presenting the variety of food related to his/her section.</li> <li>Ensure that all of the food included in the daily menu is prepared.</li> <li>Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed that men have a moustache or beard.</li> <li>Make use of current ingredients in the best possible manner.</li> <li>Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.</li> <li>Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.</li> <li>Pay utmost care to the quantities planned for the food portions.</li> <li>Store the food in his/her work station in the most correct manner.</li> <li>Pay utmost care to hygiene, cleaning and health conditions.</li> <li>Perform duties in the related section of the kitchen and carry out the instructions related to the section.</li> <li>Responsible for all preliminary preparations and controls in his/her unit during working hours.</li> <li>Ensure that food is prepared in accordance with the daily buffet programme for his/her unit.</li> <li>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</li> <li>Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels’ standards.</li> <li>Support and exchange information with other sections.</li> <li>Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner.</li> <li>Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.</li> <li>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.</li> <li>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</li> <li>Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</li> <li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li> <li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li> </ul> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or vocational diploma.</li> <li>Experience: At least 8 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li> </ul></p><p></p>

<p><h4>Position summary</h4> <p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform food and beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. 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.</p> <p>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> <h4>Preferred qualification</h4> <p><strong>Education:</strong> Technical, trade, or vocational school degree.<br> <strong>Related work experience:</strong> 4 to 6 years of related work experience.<br> <strong>Supervisory experience:</strong> At least 2 years of supervisory experience.<br> <strong>License or certification:</strong> None</p> <p>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.</p> <p>At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels.</p> <p>In joining Renaissance 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.</p></p><p></p>

<p><h4>Company description</h4> <p>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.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Prepare, season, and cook dishes according to recipes and presentation standards.<br> Maintain a clean, organized, and fully stocked station, ensuring all equipment is functional.<br> Set, prepare ingredients and components before service to ensure smooth workflow.<br> Guide and train junior chefs or commis cooks assigned to the station.<br> Manage supplies, order ingredients, and track stock levels for the section.<br> Contribute to menu planning, recipe development, and occasionally create new dishes.<br> Enforce sanitation standards and comply with food safety regulations.</p> <h4>Qualifications</h4> <ul> <li>Culinary degree or equivalent professional experience in luxury hospitality.</li> <li>Strong knowledge of cooking techniques, ingredients, and kitchen equipment.</li> <li>Excellent communication, leadership, and organizational skills.</li> </ul> <h4>Additional information</h4> <ul> <li>Experience is an asset.</li> <li>Prior experience working with Opera or a related system.</li> <li>Fluency in English.</li> <li>Additional languages are a plus.</li> </ul> <h4>Your team and working environment</h4> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p><h4>Company description</h4> <p>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.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <ul> <li>Oversee the preparation and presentation of banquet dishes, ensuring timely service and adherence to quality standards.</li> <li>Collaborate with the executive chef to design and customize menus for various events, considering dietary restrictions and guest preferences.</li> <li>Collaborate with event planners and clients to understand their specific food preferences and dietary requirements.</li> <li>Supervise and train kitchen staff, ensuring efficient workflow and compliance with health and safety regulations.</li> <li>Manage inventory levels, order supplies, and maintain proper storage and rotation of food items to minimize waste.</li> <li>Ensure that all food is prepared according to recipes and presentation standards, maintaining consistency and quality across all dishes.</li> <li>Ensure proper food temperatures when cooking and proper storage afterward.</li> <li>Address any issues that arise during events, such as staffing shortages or last-minute menu changes, to ensure smooth operations.</li> </ul> <h4>Qualifications</h4> <ul> <li>3-5 years of experience in a professional kitchen, with a focus on large-scale food preparation and event coordination in luxury hospitality.</li> <li>Knowledge of health and safety standards / related certificate is preferred.</li> <li>Strong leadership, communication, and organizational skills are essential for managing a team and coordinating multiple tasks under pressure.</li> <li>Experience is an asset.</li> <li>Prior experience working with Opera or a related system.</li> <li>Fluency in English.</li> <li>Additional languages are a plus.</li> </ul> <h4>Additional information</h4> <p>Your team and working environment:</p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Responsibilities</b></p><p>Creative Leadership &amp; Menu Innovation</p><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><p>Operational &amp; Quality Excellence</p><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><p>Team Development &amp; Culture</p><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><p>Financial &amp; Inventory Management</p><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><p>Guest Engagement &amp; Brand Collaboration</p><ul><li>Actively engage with guests during key dining events and special occasions.</li><li>Collaborate with F&amp;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><p>Service Excellence &amp; Quality:</p><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><p>Implement Service Standards &amp; Training:</p><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><p>Guest Feedback Integration:</p><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><p>Training &amp; Development:</p><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><p>Sustainability:</p><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&amp;B operations.</li></ul><p>Compliance &amp; Standards:</p><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 &amp; safety protocols.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>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.</p><p>Leading Myself</p><ul><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li></ul><p>Leading Others</p><ul><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li></ul><p>Leading the Business</p><ul><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p>Experience/Certificates/Education</p><p>Experience:</p><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><p>Education:</p><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&amp;B management, or nutrition &amp; sustainability are a plus.</li></ul><p>Skills &amp; Attributes:</p><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&amp;B teams.</li><li>Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li><li>Adaptability &amp; 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><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.</p><p>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.</p><p>Responsible for preparing, producing, and presenting the variety of food related to his/her section.</p><p>Ensure that all of the food included in the daily menu is prepared.</p><p>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.</p><p>Make use of current ingredients in the best possible manner.</p><p>Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.</p><p>Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.</p><p>Pay utmost care to the quantities planned for the food portions.</p><p>Store the food in his/her work station in the most correct manner.</p><p>Pay utmost care to hygiene, cleaning and health conditions.</p><p>Perform duties in the related section of the kitchen and carry out the instructions related to the section.</p><p>Responsible for all preliminary preparations and controls in his/her unit during working hours.</p><p>Ensure that food is prepared in accordance with the daily buffet programme for his/her unit.</p><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><p>Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels standards.</p><p>Support and exchange information with other sections.</p><p>Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner.</p><p>Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.</p><p>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.</p><p>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</p><p>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>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Education: At least a high school or vacation diploma.</li><li>Experience: At least 8 years of practical experience.</li><li>Foreign Language: Not required.</li><li>Courses and Seminars: Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Not required.</li><li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>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.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

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

Company Description Fresh Kit is dedicated to helping busy professionals and working parents enjoy clean, wholesome, home-cooked meals without the stress of planning and preparation. The company focuses on making nutritious food more accessible to individuals and families with demanding schedules. Fresh Kit designs convenient meal solutions that prioritize quality ingredients and balanced nutrition. Team members contribute to a mission of simplifying daily life while supporting healthier eating habits. Role Description This is a full-time, on-site Commis Chef role based in 6th of October. The Commis Chef will assist in daily food preparation, support senior kitchen staff, and follow standardized recipes to ensure consistency and quality. Responsibilities include basic cooking tasks, portioning ingredients, plating dishes, and maintaining high hygiene and safety standards in the kitchen. The role also involves cleaning workstations and equipment, organizing storage areas, and preparing mise en place for service. The Commis Chef will collaborate with the culinary team to ensure efficient kitchen operations and timely service. Qualifications Candidates should possess strong Food Preparation and Cooking skills, with a foundation in core Culinary Skills. Candidates should demonstrate knowledge of Hygiene standards and safe food-handling practices. Candidates should have effective Communication skills for working within a kitchen team and following instructions. Relevant experience in a professional kitchen or culinary environment is beneficial. Basic training or education in culinary arts is an advantage. Ability to work on-site in 6th of October with flexible hours, including weekends and peak periods. Strong attention to detail, reliability, and a willingness to learn and grow within the culinary team.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>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.</p><br><p>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.</p><br><p>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</p><br><br>Job Description<br><br><p>&nbsp;Ensure that guests are satisfied with the production and presentation of food.</p><br><p>&nbsp;Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><br><p>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.</p><br><p>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.</p><br><p>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.</p><br><p>Ensure that all of the food listed in the daily menu is prepared.</p><br><p>Prepare the orders in accordance with established standards.</p><br><p>Pay utmost attention to the quantities planned for the food portions.</p><br><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><br><p>Store the food in his/her work station in the most correct manner.</p><br><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><br><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><br><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><br><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><br><p>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.</p><br><p>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><br><br>Qualifications<br><br><p> Education: At least a primary school diploma.</p><br><p> Experience: At least 5 years of practical experience.</p><br><p> Foreign Language: Not required.</p><br><p> Courses and Seminars: Prior attendance in trainings in the related field.</p><br><p> Computer Literacy: Not required.</p><br><p> 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><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>Classical grandeur in the heart of Cairo. Flanked by zoological gardens and the western bank of the Nile, our address in Giza’s prestigious First Mall complex puts you in the centre of it all. Catch a glimpse of the river or the Great Pyramids from your room as you head out to explore the ancient wonders, or spend the day by the pool, indulging in an aromatic massage once reserved for Egyptian royalty. Or opt for shopping in the high-end boutiques at the First Mall or experience the best of gastronomy aboard our First Nile Boat, offering panoramic Nile views and brilliant international cuisine.<br><br><b><i><span>About Four Seasons:</span></i></b><i><span>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. </span></i><i><span>We know that the best way to enable our people to deliver these exceptional guest experiences is through a world class employee experience and company culture.</span></i><b><i><span>About the location:</span></i></b><i><span>Nile side Egyptian glamour; a sleek setting, our Hotel embodies modern Cairo and its unique cosmopolitan flare. On one side, the Nile glistens in the sun; on the other, a garden view buzzes with life. This stunning r hotel opened in 2002 and has a combination of classic hotel design. Our hotel is connected to a shopping mall, it has 269 unit, a heated swimming pool, Spa and Fitness Center, and 11 food and beverage venues.</span></i><i><span>Four Seasons Hotel Cairo at The First Residence is flanked by zoological gardens and the western bank of the Nile, our address in Giza’s prestigious First Mall complex puts you in the center of it all. Catch a glimpse of the river or the Great Pyramids from your room as you head out to explore the ancient wonders, or spend the day by the pool, indulging in an aromatic massage once reserved for Egyptian royalty. Or opt for shopping in the high-end boutiques at the First Mall or experience the best of gastronomy aboard our newly opened First Nile Boat, offering panoramic Nile views and brilliant international cuisine.</span></i><u>JOB FUNCTIONS</u><b>Lead and oversee the culinary operations of all restaurants aboard the First Nile Boat</b>, with direct responsibility as Chef de Cuisine of the Greek Restaurant and operational oversight of the remaining dining outlets. Manage, train, evaluate, motivate, coach, and develop all Sous Chefs and kitchen teams to ensure Four Seasons standards, culinary excellence, and guest satisfaction are consistently achieved. (20%)<b>Direct menu execution, recipe development, and food quality standards</b> across all outlets. Ensure all dishes are prepared and presented according to established recipes, specifications, and presentation guidelines while maintaining consistency, authenticity, and innovation.<b>Control labor costs and operating expenses</b> through effective workforce planning, scheduling, budgeting, purchasing, and inventory management across all culinary outlets, ensuring financial targets are met without compromising quality.<b>Ensure full compliance with food safety, sanitation, and hygiene standards</b> throughout all kitchens and food preparation areas, in accordance with Four Seasons policies and local regulatory requirements. Maintain the highest levels of cleanliness, organization, and operational readiness.<b>Oversee quality assurance and food cost control systems</b> across all restaurants. Monitor food purchasing, receiving, storage, production, and portion control to ensure consistency, minimize waste, and maintain established culinary standards.<b>Coordinate and communicate effectively with restaurant managers, culinary leaders, and operational departments</b> to ensure seamless service delivery, efficient operations, and alignment with guest experience objectives. Attend and contribute to operational and management meetings as required.<b>Ensure compliance with Four Seasons policies, Category One and Category Two Work Rules, and Standards of Conduct</b>, fostering a culture of accountability, professionalism, and continuous improvement throughout the culinary team.<b>Promote a collaborative and positive work environment</b>, building strong relationships with colleagues, supervisors, and cross-functional departments while supporting the development and succession planning of culinary talent across all outlets.<b><i><span>What You Bring</span></i></b><ul><li><i><span>Requires a working knowledge of division operations.</span></i></li><li><i><span>Working knowledge is generally learned on-the-job.</span></i></li><li><i><span>Requires ability to operate computer equipment and other <b>Kitchen</b> systems.</span></i></li><li><i><span>Requires reading, writing and oral proficiency in the English language.</span></i></li><li><i><span>More than 1 year experience.</span></i></li></ul><b><span>What We Offer:</span></b><ul><li><span>Competitive salary, wages, and a comprehensive benefits package</span></li><li><span>Excellent training and development opportunities</span></li><li><span>Complimentary dry cleaning for employee uniforms/ business attire. </span></li><li><span>Complimentary employee meals</span></li><li><span>Complimentary stays at Four Seasons properties (based on availability), with discounted meals.</span></li><li><span>Dental and medical/disability/life insurance</span></li><li><span>Retirement pension plan</span></li><li><span>Employee service awards</span></li><li><span>Annual employee party/social and sports events</span></li></ul><b><span>Schedule &amp; Hours</span></b><span>Full–time job with 5 working days a week. </span><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> The overall scope of the job includes the Kitchen in the assigned outlet, and providing a courteous, professional, efficient, and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values to encourage sales and maximize guest satisfaction.&nbsp;<br><br><ul><li>All rules &amp; regulations are strictly adhered to within the hotel, including the hotel’s policy on fire and safety as well as hygiene regulations, including HACCP.</li><li>The service team is well managed, having delegated the appropriate tasks to the team members.</li><li>A High quality of product and service is maintained in the outlet.</li><li>The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>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.</p><br><p>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.</p><br><p>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</p><br><br>Job Description<br><br><p>&nbsp;Ensure that guests are satisfied with the production and presentation of food.</p><br><p>&nbsp;Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><br><p>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.</p><br><p>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.</p><br><p>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.</p><br><p>Ensure that all of the food listed in the daily menu is prepared.</p><br><p>Prepare the orders in accordance with established standards.</p><br><p>Pay utmost attention to the quantities planned for the food portions.</p><br><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><br><p>Store the food in his/her work station in the most correct manner.</p><br><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><br><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><br><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><br><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><br><p>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.</p><br><p>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><br><br>Qualifications<br><br><p> Education: At least a primary school diploma.</p><br><p> Experience: At least 5 years of practical experience.</p><br><p> Foreign Language: Not required.</p><br><p> Courses and Seminars: Prior attendance in trainings in the related field.</p><br><p> Computer Literacy: Not required.</p><br><p> 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><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>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.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>