Chef Jobs - Cairo Egypt

We're Hiring: Assistant Pastry Chef<br>About Cairo Eats Catering:<br>Cairo Eats Catering is a leading food and catering company dedicated to delivering exceptional culinary experiences through high-quality food, innovation, and outstanding service.<br>Position: Pastry Chef We are seeking a creative and talented Assistant Pastry Chef to join our culinary team. The ideal candidate will be responsible for preparing a variety of high-quality desserts, pastries, cakes, and baked goods while maintaining exceptional standards of taste, presentation, and food safety.<br>Requirements:Proven experience as an Assistant Pastry Chef or in a similar role. Strong knowledge of baking and pastry techniques. Creativity and attention to detail in dessert presentation. Understanding of food safety and sanitation standards. Ability to work efficiently in a fast-paced environment. Strong organizational and time-management skills.<br>???? Job Location: Obour City<br>???? Benefits:Attractive Basic Salary Medical Insurance Social Insurance Accommodation provided<br>If you're interested, kindly send your CV through Linked In.

<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> <p><strong>Pastry and bakery production:</strong></p> <ul> <li>Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods.</li> <li>Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance.</li> <li>Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus.</li> <li>Maintain consistency in quality and presentation of all baked goods.</li> <li>Prepare items in bulk when necessary, such as for events or special orders.</li> </ul> <p><strong>Section management:</strong></p> <ul> <li>Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use.</li> <li>Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages.</li> <li>Supervise the preparation of garnishes and decorations to complement the presentation of desserts.</li> <li>Ensure that food safety standards and health regulations are strictly followed in the pastry section.</li> </ul> <p><strong>Creativity and innovation:</strong></p> <ul> <li>Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate.</li> <li>Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences.</li> <li>Contribute ideas for themed events or special occasions that require custom pastry and bakery products.</li> </ul> <p><strong>Team leadership and training:</strong></p> <ul> <li>Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques.</li> <li>Provide constructive feedback and ensure team members adhere to the kitchen’s standards of hygiene, safety, and efficiency.</li> <li>Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts.</li> </ul> <p><strong>Quality control:</strong></p> <ul> <li>Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen.</li> <li>Ensure that each dish is visually appealing and meets the standards expected by the establishment.</li> <li>Review and adjust recipes as needed to maintain the best quality, flavor, and consistency.</li> </ul> <p><strong>Health & safety compliance:</strong></p> <ul> <li>Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times.</li> <li>Follow proper food handling, storage, and sanitation procedures to prevent contamination.</li> <li>Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management.</li> </ul> <p><strong>Inventory and supply management:</strong></p> <ul> <li>Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly.</li> <li>Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels.</li> <li>Assist with inventory counts and monitor ingredient usage to minimize waste.</li> </ul> <p><strong>Collaboration:</strong></p> <ul> <li>Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service.</li> <li>Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time.</li> <li>Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones.</li> </ul> <p><strong>Equipment maintenance:</strong></p> <ul> <li>Ensure that all pastry-specific equipment is properly maintained and used correctly.</li> <li>Report any damaged or faulty equipment to the appropriate person for repair or replacement.</li> <li>Keep track of equipment usage and report when items need to be replaced or repaired.</li> </ul> <p><strong>Record keeping and reporting:</strong></p> <ul> <li>Keep accurate records of recipes, production levels, and food safety logs for the pastry section.</li> <li>Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef.</li> <li>Assist with budgeting and cost control in the pastry section to ensure profitability.</li> </ul> <p><strong>Additional responsibilities:</strong></p> <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> <p><strong>Abilities / key competencies / skills</strong></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> <p><strong>Leading myself</strong></p> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <p><strong>Leading others</strong></p> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <p><strong>Leading the business</strong></p> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <p><strong>Experience / certificates / education</strong></p> <ul> <li>Experience: Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.</li> <li>Creative flair for developing and presenting new pastry items and desserts.</li> <li>Strong leadership skills to supervise and train junior pastry associates.</li> <li>Knowledge of health and safety standards, including food hygiene regulations.</li> <li>Ability to work under pressure in a fast-paced kitchen environment.</li> <li>Strong attention to detail, particularly in presentation and quality control.</li> <li>Willingness to work flexible hours, including nights, weekends, and holidays.</li> </ul> <p><strong>Physical requirements</strong></p> <ul> <li>Ability to stand for long periods, often in a fast-paced, hot kitchen environment.</li> <li>Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.</li> <li>Good manual dexterity to handle delicate pastry work and intricate decorations.</li> <li>Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.</li> </ul> <h4>Additional information</h4> <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>

Company Description<br><br>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.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br>Job Description<br><br>We are seeking an enthusiastic and detail-oriented Commis to join our culinary team in Cairo, Egypt. As a Commis, you will work under the guidance of experienced chefs, supporting the preparation and execution of high-quality dishes while developing your culinary skills in a dynamic kitchen environment. This is an excellent opportunity for someone passionate about food and eager to grow within the culinary profession.<br><br>Assist senior chefs in the preparation of ingredients, including washing, peeling, chopping, and portioning Prepare basic dishes and components according to established recipes and culinary standards Maintain and organize your workstation, ensuring efficient workflow and cleanliness throughout your shift Support the mise en place process by gathering and arranging all necessary ingredients and equipment Follow all food safety and sanitation protocols to maintain the highest standards of kitchen hygiene Contribute to the plating and presentation of dishes, ensuring consistency and visual appeal Collaborate with kitchen team members to meet service demands and support overall kitchen operations Monitor food quality and report any concerns to senior staff Assist with inventory management and stock rotation as needed Demonstrate flexibility by supporting various kitchen stations and tasks as required<br><br>Qualifications<br><br>Culinary training or certification (CAP, diploma, or equivalent qualification in culinary arts) Knowledge of basic culinary techniques and food preparation methods Understanding of food safety and sanitation standards Proficiency with kitchen equipment and basic knife skills Strong attention to detail and commitment to food quality Ability to work efficiently in a fast-paced kitchen environment Excellent organizational and time management skills Strong teamwork and communication abilities Physical stamina and ability to stand for extended periods Willingness to learn, take direction, and continuously develop culinary expertise Flexibility to adapt to changing kitchen demands and schedules Passion for food and genuine interest in pursuing a culinary career<br><br>Additional Information<br><br>Our Commitment To Diversity & Inclusion<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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

<p>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Ensure the quality of the food items and notify manager if a product does not meet specifications. Carry full responsibilities of his section when his immediate supervisor is not there. Work according to the menu specifications (pictures or/and portions) set by Chef. Keep working area at all times in Hygienic conditions according to the rules set by the hotel. Communicate to his direct supervisor in all relevant &amp; important matters. Promote efficiency, confidence, courtesy and an extremely high standard of social skills. To generally promote and ensure good inter-departmental relations. Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues. Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment. Adhere to Company and Hotel rules and regulations at all times. Report any equipment failures/problems to the Maintenance Department. Pass any maintenance requests to the Maintenance Department. Participate in any Training/Developments schemes as recommended by senior management. Assist the Duty Manager in any task outlined/detailed by him/her. Comply with any reasonable request made by management to the best of your ability. Ensure that the standards required by laws and by management are maintained at all times in the areas specified above. 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 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.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma.</p><p>Experience: Can learn the job in 3 year and perform duties at expected level.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</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>

<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. A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience. Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh</p><p>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines</p><p>Ensure the quality of the food items and notify manager if a product does not meet specifications.</p><p>Carry full responsibilities of his section when his immediate supervisor is not there.</p><p>Work according to the menu specifications (pictures or/and portions) set by Chef.</p><p>Keep working area at all times in Hygienic conditions according to the rules set by the hotel.</p><p>Communicate to his direct supervisor in all relevant &amp; important matters.</p><p>Promote efficiency, confidence, courtesy and an extremely high standard of social skills.</p><p>To generally promote and ensure good inter-departmental relations.</p><p>Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues</p><p>Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.</p><p>Adhere to Company and Hotel rules and regulations at all times.</p><p>Report any equipment failures/problems to the Maintenance Department.</p><p>Pass any maintenance requests to the Maintenance Department.</p><p>Participate in any Training/Developments schemes as recommended by senior management.</p><p>Assist the Duty Manager in any task outlined/detailed by him/her.</p><p>Comply with any reasonable request made by management to the best of your ability.</p><p>Ensure that the standards required by laws and by management are maintained at all times in the areas specified above.</p><p>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</p><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><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><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma.</p><p>Experience: Can learn the job in 3 year and perform duties at expected level.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</p>

المهام والمسؤوليات:إعداد وطهي الأطعمة وفقًا للوصفات والمعايير المعتمدة.الالتزام بجودة الطعام وطريقة التقديم المطلوبة.تجهيز المكونات قبل الطهي (تقطيع، تنظيف، تحضير).الحفاظ على نظافة المطبخ وأدوات الطهي بشكل دائم.الالتزام بتعليمات الصحة والسلامة المهنية وسلامة الغذاء.التأكد من تخزين المواد الغذائية بطريقة صحيحة.التعاون مع فريق المطبخ لضمان سرعة وجودة الخدمة.الإبلاغ عن أي نقص في المواد أو أعطال في المعدات.<p><strong>تفاصيل إضافية</strong></p><ul><li>عدد الشواغر: 1</li><li>نظام الورديات: صباحية فقط</li><li>المزايا: تأمين صحي، تأمين اجتماعي</li></ul>

<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’. 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>

Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. 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.

<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> <p><strong>Supervise kitchen operations:</strong><br> <li>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></p> <p><strong>Food preparation & cooking:</strong><br> <li>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></p> <p><strong>Menu & recipe development:</strong><br> <li>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></p> <p><strong>Team management:</strong><br> <li>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></p> <p><strong>Health & safety compliance:</strong><br> <li>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></p> <p><strong>Quality control:</strong><br> <li>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></p> <p><strong>Support Executive Chef:</strong><br> <li>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></p> <p><strong>Additional responsibilities:</strong><br> <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></p> <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> <p><strong>Leading myself</strong><br> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li></p> <p><strong>Leading others</strong><br> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li></p> <p><strong>Leading the business</strong><br> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li></p> <h4>Experience / certificates / education</h4> <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 & attributes: <br>o Strong leadership, organizational, and communication skills. <br>o Deep knowledge of cooking techniques, kitchen management, and food safety regulations. <br>o Ability to thrive in a fast-paced and high-pressure environment. <br>o Strong business acumen in managing costs, employees, and kitchen resources. </li> <li>Language: <br>o Excellent reading, writing and oral proficiency in English language. <br>o Ability to speak other languages and basic understanding of local languages will be an advantage. </li> <p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <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></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> <p><strong>Baking operations management:</strong></p> <ul> <li>Oversee the daily baking operations, ensuring timely and efficient production of all baked goods.</li> <li>Prepare, bake, and present a variety of baked products according to the menu, recipes, and quality standards.</li> <li>Ensure consistency in product quality, presentation, and portion sizes across all batches.</li> </ul> <p><strong>Menu and recipe development:</strong></p> <ul> <li>Collaborate with management to create and develop new bakery items or seasonal offerings.</li> <li>Adjust recipes and ingredients to maintain high-quality products and address customer preferences or dietary needs.</li> <li>Ensure that all recipes are followed precisely, including ingredient measurements, techniques, and cooking times.</li> </ul> <p><strong>Team supervision & training:</strong></p> <ul> <li>Manage and lead the bakery team, including bakers, assistants, and other team members, ensuring effective communication and teamwork.</li> <li>Provide training, mentorship, and guidance to junior bakers, helping them develop their skills and ensure quality control.</li> <li>Conduct performance evaluations and maintain a positive, motivating work environment.</li> </ul> <p><strong>Inventory and supply management:</strong></p> <ul> <li>Monitor inventory levels of baking ingredients and supplies, ensuring they are always stocked and fresh.</li> <li>Place orders for baking supplies and ingredients in a timely manner, working within budget constraints.</li> <li>Ensure proper storage of all ingredients, adhering to food safety guidelines and minimizing waste.</li> </ul> <p><strong>Quality control:</strong></p> <ul> <li>Oversee the quality of all baked goods, ensuring they meet the bakery’s standards for taste, texture, appearance, and freshness.</li> <li>Implement quality control procedures to maintain consistency and excellence in all products.</li> <li>Regularly inspect finished products and make adjustments as needed to meet high-quality standards.</li> </ul> <h4>Health & safety compliance:</h4> <ul> <li>Ensure all baking activities comply with local health and safety regulations, including proper handling, storage, and sanitation of ingredients and baked goods.</li> <li>Maintain a clean, organized, and safe work environment, ensuring kitchen and equipment are regularly cleaned and maintained.</li> <li>Enforce hygiene and safety standards within the bakery, providing training to staff on food safety and proper handling techniques.</li> </ul> <p><strong>Customer relations (if applicable):</strong></p> <ul> <li>Interact with customers to gather feedback on products and address any concerns or suggestions.</li> <li>Adapt the product offerings based on customer demand, feedback, and seasonal trends.</li> </ul> <p><strong>Administrative duties:</strong></p> <ul> <li>Track and manage costs for ingredients and supplies, ensuring production is cost-effective while maintaining product quality.</li> <li>Assist in creating schedules for the bakery team to ensure proper coverage and efficient production.</li> <li>Prepare and submit reports to management regarding inventory, production, and staffing.</li> </ul> <p><strong>Additional responsibilities:</strong></p> <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> <p><strong>Leading myself</strong></p> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <p><strong>Leading others</strong></p> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <p><strong>Leading the business</strong></p> <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>Experience: Minimum of 5 - 7 years of bakery experience in a senior culinary role, with at least 3 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 & attributes: <ul> <li>Extensive knowledge of baking techniques, ingredients, and production processes.</li> <li>Strong leadership, organizational, and communication skills.</li> <li>Ability to work efficiently under pressure and maintain high-quality standards in a fast-paced environment.</li> <li>Excellent attention to detail and a passion for baking and pastry arts.</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></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>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>Support the Executive Chef in selecting qualified personnel for the Italian kitchen; ensuring that staff work in a healthy, coherent, systematic, and organized manner; and creating team spirit while increasing their motivation through training, professional skills, and personal development.</p> <p>Is responsible for the cost, quality, hygiene, taste, and presentation of all Italian dishes produced in or purchased by the facility and for ensuring guest satisfaction related to these.</p> <p>Within kitchen hygiene rules, all chefs working in the kitchen should maintain short and well-cared-for hair, and men are not allowed to have moustaches or beards.</p> <p>Work in a coordinated manner with all Sous Chefs and Section Chefs and instruct them as needed regarding Italian cuisine.</p> <p>Identify the work methods and Italian cooking standards and ensure that these are applied to prepare food of high quality and to maintain personnel efficiency.</p> <p>Check the daily provision vouchers and accelerate the circulation of slow-moving Italian ingredients.</p> <p>Control the current status of raw foods and provisions; prevent spoilage; ensure efficient use of excess food; and control food portions.</p> <p>Make sure all personnel comply with personal hygiene rules.</p> <p>Check all storage areas at the beginning of work; ensure they are orderly; deliver old products to production; and make sure remaining food is used efficiently. Check cooling systems and ensure food is used according to the first-in, first-out (FIFO) principle.</p> <p>Check the menu and inform the personnel of any missing or problematic ingredients to prevent recurring issues.</p> <p>Monitor the performance of personnel and report any inefficiencies to the Executive Chef.</p> <p>Assist the Executive Chef in preparing Italian menus, taking into account facility standards, food cost budgets, and special occasions (private functions, special themes, etc.).</p> <p>Determine the necessary cooking methods to produce Italian food in a quality and healthy manner and control whether these methods are implemented.</p> <p>Deliver trainings to kitchen staff about menu preparation, Italian recipes, and food cost management (excluding standard trainings such as Food Safety System and ISO standards).</p> <p>Regularly monitor the food safety management system.</p> <p>Keep track of relevant publications, seminars, and culinary events to operate the Italian kitchen in a modern, healthy, and efficient manner.</p> <p>Instruct stewards to ensure that the kitchen is extremely clean, safe, and compliant with hygiene rules.</p> <p>Communicate workloads and operations to staff, assign personnel to projects based on their strengths and weaknesses, and support their development.</p> <p>Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events, and design their training programs.</p> <p>In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.</p> <p>Prepare all Italian dishes in the restaurant initially and demonstrate preparation methods to personnel. Be responsible for production and presentation of the food.</p> <p>Remain in the kitchen during service hours and, when needed, interact with guests to increase satisfaction.</p> <p>Predict environmental risks from all activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings. Ensure minimal consumption of resources and equipment (paper, printed materials, etc.).</p> <p>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>Implement proper waste management, reduce environmental pollution, and minimize harmful effects on the environment.</p> <p>Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in this job description.</p> <h4>Qualifications</h4> <ul> <li><strong>Education:</strong> At least a high school or equivalent diploma.</li> <li><strong>Experience:</strong> Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li> <li><strong>Foreign language:</strong> At least intermediate level English.</li> <li><strong>Courses and trainings:</strong> Prior attendance in courses and seminars in the related field.</li> <li><strong>Computer literacy:</strong> Basic computer applications.</li> <li><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.</li> </ul> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong></p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p><strong>Our commitment to diversity & inclusion:</strong></p> <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> <p>We are seeking a detail-oriented and enthusiastic Commis - Bakery to join our culinary team in Cairo, Egypt. As a Commis in our Bakery department, you will play an essential role in crafting exceptional baked goods and pastries that reflect our commitment to quality and artistry. Working collaboratively with our senior bakers and pastry chefs, you will prepare, bake, and present an array of delectable creations while maintaining the highest standards of quality, hygiene, and efficiency. This is an excellent opportunity to develop your baking expertise in a supportive, organized environment where your contributions directly impact our guests' experience.</p> <ul> <li>Prepare and execute various baking methods including bread, pastry, and cake production following established recipes and techniques</li> <li>Measure and combine ingredients with precision, ensuring consistency and quality in all baked goods</li> <li>Operate bakery equipment safely and efficiently, maintaining equipment in proper working condition</li> <li>Bake products according to specified temperatures, times, and techniques, monitoring progress throughout the baking process</li> <li>Decorate and present baked goods using appropriate techniques and garnishes to meet organizational standards</li> <li>Maintain a clean, organized, and hygienic bakery workspace, adhering to all food safety regulations and practices</li> <li>Assist senior bakers and pastry chefs with menu preparation and special orders, demonstrating flexibility and willingness to learn</li> <li>Adapt recipes to accommodate guest preferences and dietary requirements while maintaining product integrity</li> <li>Receive and implement constructive feedback from senior staff, continuously improving baking skills and techniques</li> <li>Collaborate effectively with kitchen team members in a fast-paced environment, supporting colleagues and contributing positively to team dynamics</li> <li>Monitor inventory of baking supplies and ingredients, reporting shortages to supervisory staff</li> <li>Ensure proper storage and handling of all ingredients to prevent cross-contamination and maintain food safety standards</li> </ul> <h4>Qualifications</h4> <ul> <li>Formal culinary education such as a diploma or degree in baking and pastry arts (preferred)</li> <li>Minimum 1 year of prior experience working in a bakery, pastry kitchen, or similar culinary environment</li> <li>Solid understanding of various baking techniques, including bread, pastry, and cake production</li> <li>Knowledge of different doughs, fillings, decorating techniques, and international bakery items</li> <li>Current food safety and hygiene certification or willingness to obtain certification</li> <li>Exceptional attention to detail with the ability to follow precise measurements and timing requirements</li> <li>Strong understanding of food safety regulations and best practices in a professional kitchen</li> <li>Excellent time management and organizational skills with the ability to prioritize multiple tasks</li> <li>Demonstrated ability to work collaboratively in a team-oriented, fast-paced kitchen environment</li> <li>Strong communication skills and willingness to take direction from senior chefs and supervisory staff</li> <li>Reliability, punctuality, and a positive, inclusive attitude toward colleagues</li> <li>Ability to analyze and adapt recipes based on ingredient availability and guest preferences</li> <li>Willingness to learn new techniques and continuously develop baking expertise</li> </ul> <h4>Additional information</h4> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

KEY RESPOSIBILITIES<br>• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.• Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.• Supervise the set-up of the bread display in the various buffets.• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.• Ensures recipes/master list and yields are in accordance with the company’s standards.• Completes the daily consumption re-cap as required by the Executive Chef.• Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Accountable for daily production recap.• Accountable to coach and train all assigned team members.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATION<br>• Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).• A culinary school degree is required.• 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><br><br>#Egypt Bakery Jobs #Egypt Chef Careers #Bakery Jobs Egypt #CDPBaker Egypt #Egypt Hospitality Jobs #Bakery Chef Opportunity #Hiring Baker #Pastry And Bakery Careers #Bakery Production Lead #Cruise Ship Careers #Shipboard Jobs #Culinary Jobs Abroad #Hospitality Careers #Global Chef Opportunities #Egypt Cruise Careers

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: high school diploma or G.E.D. equivalent.</p><p>Related Work Experience: At least 1 year of related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p><p></p></section>

Company Description Ramses Hilton is a well-established, upscale hotel situated in the heart of Cairo, Egypt, overlooking the Nile and close to major cultural and business landmarks. The hotel offers a range of dining venues, catering to international guests and local visitors with diverse culinary preferences. Ramses Hilton focuses on delivering high-quality service, memorable guest experiences, and consistent food standards across all outlets. Team members are supported with professional development opportunities and a collaborative work environment that values excellence and hospitality.<br>Role Description The Chef De Cuisine is a full-time, on-site role based at Ramses Hilton in Cairo, Egypt. The role is responsible for overseeing daily kitchen operations, including planning menus, supervising food preparation, and ensuring consistent quality and presentation across all dishes. The Chef De Cuisine leads and trains kitchen team members, manages inventory and ordering, and monitors cost control to meet budget and performance targets. This position ensures strict adherence to hygiene and safety standards, collaborates with restaurant and banquet teams to support service, and responds to guest feedback to maintain high levels of satisfaction. The role involves hands-on cooking, coordination of production for peak service periods, and participation in the development of new culinary offerings that align with the hotel’s brand and guest expectations.<br>Qualifications<br> <br>Strong skills in Food Preparation and Cooking, with experience in managing a professional kitchen and delivering consistent, high-quality cuisine. Thorough knowledge of Hygiene and food safety standards, including implementation of sanitation procedures and compliance with local regulations. Effective Communication skills for coordinating with kitchen and front-of-house teams, giving clear instructions, and collaborating with hotel leadership. Customer Service skills to understand guest preferences, address feedback constructively, and support an exceptional dining experience. Proven leadership and team management experience, including training, scheduling, and performance supervision of kitchen staff. Ability to work under pressure in a fast-paced environment, with strong organizational and time-management skills. Relevant culinary education or formal chef training, and prior experience as a Sous Chef or Chef De Cuisine in a hotel or upscale restaurant. Familiarity with cost control, menu engineering, and inventory management to support operational efficiency and budget goals.

<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>

<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> <p><strong>Food preparation and cooking:</strong></p> <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> <p><strong>Station management:</strong></p> <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> <p><strong>Quality control:</strong></p> <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> <p><strong>Leadership and supervision:</strong></p> <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> <p><strong>Health & safety compliance:</strong></p> <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> <p><strong>Inventory and stock control:</strong></p> <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> <p><strong>Collaboration and communication:</strong></p> <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> <p><strong>Training and development:</strong></p> <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> <p><strong>Maintenance of equipment:</strong></p> <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> <p><strong>Additional responsibilities:</strong></p> <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> <p><strong>Abilities / key competencies / skills</strong></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> <p><strong>Leading myself</strong></p> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <p><strong>Leading others</strong></p> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <p><strong>Leading the business</strong></p> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <p><strong>Experience / certificates / education</strong></p> <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> <p><strong>Physical requirements</strong></p> <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>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>We are seeking an enthusiastic and detail-oriented Commis Pastry to join our culinary team in Cairo, Egypt. In this role, you will work alongside our experienced pastry chefs to prepare high-quality pastries, cakes, and baked goods while maintaining the highest standards of food safety and presentation. This is an excellent opportunity to develop your pastry skills in a collaborative, supportive kitchen environment where your contributions directly impact our guests' experience.</p> <p><strong>Responsibilities include:</strong><br> <li>Prepare pastry doughs, batters, and fillings according to established recipes and procedures with precision and consistency</li> <li>Assist in the production of cakes, tarts, pastries, and other baked goods, ensuring quality uniformity across all items</li> <li>Maintain accurate measurements and follow recipes meticulously to achieve consistent results</li> <li>Operate pastry equipment safely and efficiently, including ovens, mixers, and specialized pastry tools</li> <li>Organize and maintain the pastry station, ensuring all ingredients and tools are properly stored, labeled, and accessible</li> <li>Monitor baking times and temperatures to achieve optimal results and prevent waste</li> <li>Assist with pastry decoration, plating, and presentation to meet our aesthetic and quality standards</li> <li>Maintain strict food safety and hygiene standards in all pastry preparation areas at all times</li> <li>Support the pastry team with inventory management, tracking supplies, and communicating ordering needs</li> <li>Collaborate effectively with kitchen staff to ensure timely delivery of pastry items to service</li> <li>Adapt to dietary requirements and allergen management protocols as directed by the pastry chef</li> <li>Contribute to a positive, inclusive team environment through open communication and willingness to support colleagues</li> </p> <h4>Qualifications</h4> <p><li>Minimum primary school education</li> <li>Minimum 1 year of relevant experience in a pastry, baking, or similar culinary role</li> <li>Oral proficiency in English language</li> <li>Strong attention to detail with a service-oriented mindset</li> <li>Demonstrated ability to work effectively and contribute positively in a team environment</li> <li>Self-motivated, energetic, and eager to learn new techniques and skills</li> <li>Professional presentation and grooming standards at all times</li> <li>Ability to work efficiently under pressure while maintaining quality standards</li> <li>Physical stamina to stand for extended periods and perform repetitive tasks</li> <li>Strong time management and organizational skills</li> <li>Knowledge of food safety and hygiene protocols</li> <li>Willingness to adapt to dietary requirements and allergen management procedures</li> <li>Excellent communication skills and collaborative approach to problem-solving</li> </p> <h4>Additional information</h4> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>