Head Pastry Jobs in Egypt

KEY RESPONSIBILITIES<br>• 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>QUALIFICATION<br>• A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).• 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>#Pastry Chef DePartie #CDPPastry #Pastry Chef Jobs #Pastry Professionals #Chef Jobs #Hospitality Jobs #Culinary Careers #Luxury Hospitality #Cruise Ship Jobs #Hotel Jobs #Hiring Now #Egypt Jobs #Egypt Careers #Chef Egypt #Hospitality Recruitment

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Job Description Responsibilities Pastry and Bakery Production: Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods. Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance. Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus. Maintain consistency in quality and presentation of all baked goods. Prepare items in bulk when necessary, such as for events or special orders. Section Management: Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use. Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages. Supervise the preparation of garnishes and decorations to complement the presentation of desserts. Ensure that food safety standards and health regulations are strictly followed in the pastry section. Creativity and Innovation: Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate. Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences. Contribute ideas for themed events or special occasions that require custom pastry and bakery products. Team Leadership and Training: Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques. Provide constructive feedback and ensure team members adhere to the kitchen s standards of hygiene, safety, and efficiency. Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts. Quality Control: Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen. Ensure that each dish is visually appealing and meets the standards expected by the establishment. Review and adjust recipes as needed to maintain the best quality, flavor, and consistency. Health &amp; Safety Compliance: Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times. Follow proper food handling, storage, and sanitation procedures to prevent contamination. Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management. Inventory and Supply Management: Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly. Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels. Assist with inventory counts and monitor ingredient usage to minimize waste. Collaboration: Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service. Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time. Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones. Equipment Maintenance: Ensure that all pastry-specific equipment is properly maintained and used correctly. Report any damaged or faulty equipment to the appropriate person for repair or replacement. Keep track of equipment usage and report when items need to be replaced or repaired. Record Keeping and Reporting: Keep accurate records of recipes, production levels, and food safety logs for the pastry section. Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef. Assist with budgeting and cost control in the pastry section to ensure profitability. Additional Responsibilities Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Qualifications Abilities/Key Competencies/Skills</h2><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li><li>Leading Others</li><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li><li>Leading the Business</li><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><h2>Experience/Certificates/Education</h2><ul><li><strong>Experience:</strong> 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><strong>Education:</strong> 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><h2>Physical Requirements</h2><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><p></p></section>

<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> <strong>Creative leadership & menu innovation</strong><br> <p>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</p> <p>Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</p> <p>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</p> <strong>Operational & quality excellence</strong><br> <p>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</p> <p>Maintain compliance with HACCP and all local food safety regulations.</p> <p>Optimize production to control waste while preserving premium quality.</p> <strong>Team development & culture</strong><br> <p>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</p> <p>Conduct regular training sessions to enhance technical skills and service orientation.</p> <p>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</p> <p>Provide ongoing coaching and development opportunities aligned with departmental goals.</p> <strong>Financial & inventory management</strong><br> <p>Manage budgets, control food and labor costs, and align with hotel financial objectives.</p> <p>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</p> <p>Support monthly forecasting and reporting with the Executive Chef and Finance team.</p> <strong>Guest engagement & brand collaboration</strong><br> <p>Actively engage with guests during key dining events and special occasions.</p> <p>Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.</p> <p>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</p> <strong>Service excellence & quality</strong><br> <p>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</p> <p>Implement service standards & training: establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</p> <p>Guest feedback integration: actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</p> <strong>Training & development</strong><br> <p>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</p> <p>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</p> <p>Encourage creativity, collaboration, and a positive work environment within the kitchen.</p> <p>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</p> <strong>Sustainability</strong><br> <p>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</p> <p>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.</p> <p>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</p> <strong>Compliance & standards</strong><br> <p>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</p> <p>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</p> <p>Ensure all staff are properly trained in emergency procedures and health & safety protocols.</p> <h4>Qualifications</h4> <strong>Abilities / key competencies / skills</strong><br> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <strong>Experience / certificates / education</strong><br> <p><strong>Experience:</strong> Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</p> <p><strong>Education:</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</p> <strong>Skills & attributes</strong><br> <ul> <li>Creative visionary: passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: high standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <strong>Language</strong><br> <p>Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage.</p> <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>

Job Description Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Pastry Chef, you’re not just managing the hotel’s daily pastry production – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.<br>Responsibilities Here's what you'll do during a typical day:Lead day-to-day pastry operations: Oversee the preparation, execution, and presentation of pastries and desserts while ensuring quality and efficiency Produce high-quality pastries: Prepare breads, rolls, breakfast pastries, and desserts following standard recipes for restaurants and banquets Enhance menu offerings: Create and implement new pastry recipes and seasonal menus to elevate the dining experience Ensure quality and presentation: Decorate pastries and cakes with creativity and precision, maintaining high presentation standards Manage product inventory: Maintain an adequate supply of prepared products and ensure proper storage for freshness and quality Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing<br>Qualifications What It Takes to Make the Stay At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.<br>Employer Description Join an Award-Winning Workplace Culture At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality. Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel. Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical. Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea.<br>Reporting Structure Reporting to Pastry Chef and Executive Chef<br>Essential Duties and Responsibilities:Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events. Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards. Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings. Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products. Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient. Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning. Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth. Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience.<br>Qualifications:Valid STCW95 certification. Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line. Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives. Culinary degree or equivalent certification preferred. Cruise ship or international hospitality experience is highly advantageous. Appropriate certification as required by regulations. Physically and medically fit. Moral integrity is required.<br>Knowledge and Skills:In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures. Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control. Strong leadership and organizational skills in a high-volume, fine-dining production environment. Willing to travel extensively and be willing to spend extended periods at sea.<br>Language requirements: Fluent English (verbal and written) is mandatory. Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.<br> Computer knowledge:Good working knowledge of Microsoft applications, Fidelio and MXP.

<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.<br> 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>Assist in the preparation and baking of breads, pastries, cakes, and other bakery items.</li> <li>Follow standard recipes, portion controls, and presentation specifications.</li> <li>Support the Sr. Chef and Bakery team in daily mise-en-place.</li> <li>Ensure all baked products are consistent in quality, taste, and appearance.</li> <li>Maintain proper storage, labeling, and rotation of all bakery ingredients.</li> <li>Uphold hygiene, sanitation, and safety standards in accordance with HACCP guidelines.</li> <li>Operate bakery equipment safely and efficiently (mixers, ovens, proofers, etc.).</li> <li>Assist with inventory control, stock replenishment, and waste reduction.</li> <li>Work closely with the team to ensure timely preparation for buffet setups, events, and daily service.</li> <li>Maintain a clean and organized work station at all times.</li> </ul> <h4>Qualifications</h4> <ul> <li>Previous experience in bakery or pastry (hotel experience preferred).</li> <li>Basic knowledge of baking techniques, dough handling, and pastry fundamentals.</li> <li>Strong attention to detail and commitment to product quality.</li> <li>Ability to work in a fast-paced environment and follow instructions.</li> <li>Positive attitude, teamwork skills, and willingness to learn.</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.<br> 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Join a leading and well-established fast-food brand in Saudi Arabia, recognized for delivering high-quality dining experiences across the Kingdom.</p><br><p>As an <strong>Executive Pastry Chef</strong>, who is leading our pastry department, specializing in contemporary and traditional Asian pastries and desserts. The ideal candidate will combine mastery of classic pastry techniques with deep expertise in Asian flavor profiles, ingredients, and presentation styles (including but not limited to Japanese, French-Asian fusion, Taiwanese, Hong Kong, and Southeast Asian desserts).</p><br><strong>Key Accountabilities</strong><ul><li>Design and create innovative, seasonal, and visually appealing pastry menus for all outlets and events.</li><li>Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas.</li><li>Ensure all pastry products meet the standards for taste, presentation, and consistency.</li><li>Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed.</li><li>Conduct regular quality checks to maintain high standards in every aspect of pastry production.</li><li>Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality.</li><li>Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels.</li><li>Analyze sales reports and forecast demand to ensure the correct quantity of products is prepared.</li><li>Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards.</li><li>Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff.</li><li>Schedule, supervise, and evaluate team members to ensure smooth kitchen operations.</li><li>Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the standards of the company.</li><li>Enforce and adhere to strict health and safety regulations in the kitchen.</li><li>Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.</li></ul><strong>Knowledge, Skills, and Experience</strong><p><strong>We Are Looking For: <br></strong></p><br><ul><li>Bachelor’s degree in <strong>Hospitality, Tourism, or a related field</strong>.</li><li>Minimum of 5–10 years of professional pastry experience, with at least 3–4 years in a leadership role (Executive Pastry Chef, Head Pastry Chef, or Pastry Sous Chef) within high-end restaurants, luxury hotels, or specialized premium Asian bakeries.</li><li>Exceptional grasp of food costing, inventory control, kitchen operations, P&amp;amp;L analysis and high-volume supply chain logistics.</li><li>Proven, deep expertise in Asian pastry techniques (e.g., mochi making, laminated doughs for Asian breads, delicate sponge cakes, chiffon techniques, and modern Asian-French fusion presentation).</li><li>Mastery of avant-garde pastry techniques, chocolate work, sugar work, and high-volume production logistics.</li><li>A collaborative mentor who thrives under pressure, possesses excellent communication skills, and fosters a positive kitchen culture.</li><li>Culinary arts degree or professional pastry certification is highly preferred. </li><li>Fluent in <strong>English.</strong></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Kempinski Palace Cairo<br></strong><br><strong>SCOPE</strong><br>To assist the Food &amp; Beverage Head of Department and the Executive Chef in managing the overall hygiene programme as an efficient and productive cost and service Centre ensuring a seamless operation and therefore contribute to maximizing guest satisfaction. The Food Safety Manager ensures that the hotel is fully in line with local and International hygiene standards and assists in guiding, correcting, planning and organizing Culinary and Stewarding operations.<br><strong>OVERALL OBJECTIVES</strong><br>The job of <strong>Food Safety Manager</strong> is executed satisfactorily when:<br><ul><li>All rules &amp; regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.</li><li>The supply chain is planned to secure that the quality of the food &amp; beverage products.</li><li>The hotel is recognized by local authorities and is compliant to all HACCP regulations.</li></ul><br><strong>MAIN RESPONSIBILITIES</strong><br><ul><li>Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li><li>Ensure that all Food &amp; Beverage employees have an adequate knowledge of food safety.</li><li>Organise Food safety meetings and training s and keep accurate records of all trainings and meetings held.</li><li>Follow up with all related teams that trainings are understood and actions implemented.</li><li>Develop food safety committees for the hotel to ensure all actions are communicated towards the operations.&nbsp;</li><li>Have a thorough knowledge and understanding of all food and beverage items offered.</li><li>Attend the daily Food &amp; Beverage meeting.</li><li>Develop a monthly report of the operational hygiene gaps and develop an action plan.</li><li>Develop on the job trainings for all kitchen, service and stewarding staff.</li><li>Develop class room trainings for all kitchen, service and stewarding staff.</li><li>Ensure daily routine checks are done in liaison with the Stewarding Manager in all Food &amp; Beverage areas.</li><li>Ensure daily checks of freezers and fridges in the kitchen and bar areas.</li><li>Prepare and compile monthly, weekly F&amp;B reports.</li><li>To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.</li><li>Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets.</li><li>Attend site visits for potential outside caterings.</li><li>Attend operations and set-up during outside caterings to evaluate eventual hygiene gaps.</li><li>Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.</li><li>Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.</li><li>Develop a regular pest control programme with the Stewarding department to ensure prevention.</li><li>Conduct regular meetings with third party hygiene consultants to discuss critical points.</li><li>To collect food samples from events and outside caterings for future reference.</li><li>Spot check on receiving area for food hygiene and vendor product quality to ensure the hotel’s criteria is met.</li><li>Be flexible to assist the operation when and as required during operational peaks or seasonal festivities.</li><li>Ensure to withhold and not to disclose any details or administrative communications, personal information or overheard conversations in the office to others.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.&nbsp;<br> </div>

Fresh Food Market is hiring a Production Director.<br>In 2016 we became the first supermarket in Egypt to bring shopping anddining together. Today our five stores serve in-store dining across arange of counters, and our central production unit in 6th of October Industrial Area makes our own bakery and viennoiserie, pastry, seafood,sauces, charcuterie, ready meals and frozen range — clean label, noartificial preservatives.<br>We are looking for the director who will run that unit: every section,every batch, made to specification, on time and at cost.<br>Hot kitchen · Cold kitchen · Fish & seafood · Meat & poultry · Cold cuts& charcuterie · Bakery · Pastry & desserts · Chocolate · Ice cream<br>What the role requires:<br>— 10+ years in food manufacturing or central production, with at least three in a senior production leadership role— Multi-category experience across chilled and frozen, ideally including bakery, butchery or charcuterie— HACCP certified, with working command of ISO 22000 or FSSC 22000 and a record of being audited on food safety and traceability systems— Knowledge of Egyptian food safety law and National Food Safety Authority requirements— Production planning and scheduling against store orders and forecasts— Command of the numbers: yields, costings, waste and productivity— Fluent Arabic and English<br>Based in 6th of October Industrial Area. Full time, on site.<br>CV and covering note to careers@freshfood-market.com.<br>#Production Director #Food Manufacturing #Hiring #Egypt #Cairo#Food Safety #HACCP #Central Kitchen #FMCG

Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea.<br>Reporting Structure Reporting to Pastry Chef and Executive Chef<br>Essential Duties and Responsibilities:Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events. Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards. Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings. Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products. Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient. Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning. Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth. Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience.<br>Qualifications:Valid STCW95 certification. Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line. Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives. Culinary degree or equivalent certification preferred. Cruise ship or international hospitality experience is highly advantageous. Appropriate certification as required by regulations. Physically and medically fit. Moral integrity is required.<br>Knowledge and Skills:In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures. Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control. Strong leadership and organizational skills in a high-volume, fine-dining production environment. Willing to travel extensively and be willing to spend extended periods at sea.<br>Language requirements: Fluent English (verbal and written) is mandatory. Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.<br> Computer knowledge:Good working knowledge of Microsoft applications, Fidelio and MXP.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>"Why work for Accor?</strong><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit <strong>https://careers.accor.com/</strong><br>Do what you love, care for the world, dare to challenge the status quo! <strong>#BELIMITLESS"</strong></p><br><br>Job Description<br><br><p>We are seeking a talented and passionate Demi Chef de Partie - Pastry to join our culinary team in Cairo, Egypt. As a key member of our pastry department, you will contribute to creating exceptional desserts and pastries that delight our guests and uphold our reputation for culinary excellence.</p><br><ul><li>Prepare and produce high-quality pastry items, desserts, and baked goods following standardized recipes and guidelines</li><li>Demonstrate creativity in developing new pastry recipes and presentations while maintaining consistency in taste and quality</li><li>Assist in organizing and maintaining a clean, efficient, and well-stocked pastry kitchen</li><li>Ensure compliance with hygiene and safety standards at all times</li><li>Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items</li><li>Support and guide junior team members in pastry preparation techniques and culinary skills</li><li>Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies</li><li>Conduct regular quality checks on pastry products to uphold our standards of excellence</li><li>Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements</li></ul><br>Qualifications<br><br><ul><li>Minimum 1-2 years of experience in a similar position, preferably in a high-end hotel or restaurant</li><li>Extensive knowledge of pastry preparation, including breakfast pastries, desserts, breads, ice creams, sorbets, and decorative items</li><li>Strong presentation skills and meticulous attention to detail</li><li>Proficiency in food hygiene practices, HACCP, and ISO standards</li><li>Excellent organizational and time management skills</li><li>Ability to work efficiently under pressure in a fast-paced environment</li><li>Strong communication skills and proficiency in English</li><li>Collaborative team player with a customer-focused mindset</li><li>Flexibility to work different shifts as required</li><li>Food safety certification (preferred)</li></ul><br>Additional Information<br><br><p><strong>Hotel Overview:</strong>&nbsp;&nbsp;Overlooking one of Cairo’s most beautiful Nile views, Nile City Towers complex is a business destination claim to Egypt’s corporate success. Built on a total area of 16,000 sqm, Nile City Towers boasts a 170 meter Nile façade and its two towers are an anchor to an exclusive shopping center, upscale housing, a five-star hotel, 8-screen cinema and 4 floors of underground parking.<br>The spectacular reception leads the way to 540 elegantly designed rooms, suites restaurants, bars and a health club the 25th floor with a comprehensive range of fitness facilities including a signature Willow Stream Spa as well as a sky-high swimming pool.</p><br><p><strong>Physical Aspects of Position (include but are not limited to):&nbsp;</strong></p><br><ul><li>Constant standing&nbsp;and walking throughout shift.</li><li>Frequent lifting and carrying up to 30 lbs.</li><li>Occasional kneeling, pushing, pulling, lifting.</li><li>Occasional ascending or descending ladders, stairs and ramps.</li></ul><p>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

Role Description This is a full-time, on-site role for a Store Section Head, located in Cairo, Egypt. The Store Section Head will be responsible for overseeing daily retail operations within their assigned section, ensuring excellent customer service and merchandising standards. Responsibilities include managing staff performance, organizing and maintaining inventory, delivering training to team members, and driving retail sales. The role requires close collaboration with various departments to optimize store efficiency and meet sales objectives. Mission: Manage the end-to-end flow of dry store items, food, equipment, and spare parts while maintaining optimal stock levels. Reporting: You will report directly to the Manager Catering Cairo. Scope: Oversee purchasing activities, inventory control, and staff coordination to meet production and operational demands. <br>Key Responsibility • Manage and control inventory flow, equipment, spare parts, and dry store items• Ensure sufficient stock levels and efficient storage operations• Lead stock-taking activities and inventory accuracy• Supervise staff performance, discipline, and training• Maintain hygiene, quality, and safety standards across the section• Coordinate with cross-functional departments to support operational needs• Drive process improvement and operational efficiency<br>Requirements:• Bachelor’s Degree / Diploma• Strong experience in store operations, inventory, or catering operations• Leadership and team management skills• Good English communication skills

Application Deadline: 1 September 2026Department: Food & Beverage Location: Egypt - Cairo<br><br>Description<br><br>To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximizes profit.<br><br>Key Responsibilities<br><br>The Restaurant Manager is responsible of the following Talent Development tasks for their outlet:Support and implement new Talent Development initiatives. Identify internal and external talents* that match Kempinski’s DNA values. Support career development by training and assigning multi-tasking. Grow talent in order to present candidates in quarterly Talent Transfer Calls. Give constant feedback to all employees of the outlet. Conduct yearly performance appraisals and TTTT’s for all employee of the outlet (unless Head of Department is able to do it), providing feedback on their job performance. Responsible to Head of Department/ Assistant Head of Department. Responsible for Assistant Restaurant / Outlet Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, Outlet Cashier. Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times. Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example. Ensure that the place of work and surrounding area is kept clean and organised at all times. Execute and demand the team to execute the highest level of service and set-up standards at all times. Be knowledgeable of all services and products offered by the hotel. Understand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept. Set an example in terms of service, products and guidance of the team that reflects the concept. Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier. Organise tastings of daily dishes and new menus. Know the restaurant scene and gastronomic character of the destination and be recognized in the market. Perform up selling for all items offered by the department assigned as well as offering alternatives. Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department. Produce reports and analysis of the outlet and present report in the monthly performance meeting. Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit. Assist in preparation of the outlet’s budget. Conduct monthly inventory of operating supplies and equipment together with the stewarding department. Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required. Identify errors and correct them as required during set-up, service and breakdown of operations. Implement a flexible work schedule based on business patterns. Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department. Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments. Monitor operating supplies, equipment and reduce spoilage and wastage successfully. Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings. Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success. Attend all required trainings as described by the department. Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served. Report incidents that require disciplinary actions immediately to the Head of Department. Prepare and review outlet’s operations manual updates annually in accordance with the Assistant Head of Department. Constantly improve the product quality by sourcing the best available products. Support activities and cooperation with the suppliers. Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey). Organise all required outlet specific trainings as described by the department. Undertake reasonable tasks and secondary duties as appointed by the Head of Department. Respond to any changes in the department as dictated by the hotel management. Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest. Ensure that the opening and closing procedures established for the outlet are followed. Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department. Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.<br><br>Job Requirements<br><br>NATIONALITY:<br>Egyptian.<br>EDUCATION: <br>BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.<br>EXPERIENCE: <br>Minimum 2 years in F&B management role, preferably with a 5* Hotel chain.<br>LANGUAGE: <br>Ability to work and communicate in a multinational environment Local language – excellent oral and written skills. English – excellent oral and written skills. Additional language – beneficial. COMPETENCIES:Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions. Excellent written and verbal communication skills. Ability to establish and retain effective working relationships with hotel staff and clients/vendors. Ability to identify and delegate tasks effectively. Excellent organizational and time management skills. Applies a professional, confidential and ethical approach at all times. Works in a safe, prudent and organized manner. TECHNICAL COMPETENCIES:Ability to operate computer and office equipment. Proficiency in Excel and Word.<br><br>About Kempinski<br><br>Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.<br><br>Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.<br><br>For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.<br><br>In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

Head of MEP Department Job Details Job Title: Head of MEP Department Seniority Level: Director Employment Type: Full-time Workplace Type: On-site Job Location: Cairo, Egypt Company Industry: Construction / Engineering Services / Civil Engineering Job Description We are seeking an experienced Head of MEP Department to lead the Mechanical, Electrical, and Plumbing (MEP) Engineering function within the Egypt Engineering Office. The successful candidate will be a senior MEP Engineering professional with a minimum of 15 years of professional experience, with extensive experience in MEP design, engineering management, technical coordination, project execution, and leadership of multidisciplinary MEP teams. The Head of MEP Department will be responsible for the overall technical and operational management of the MEP function, ensuring the successful delivery of mechanical, electrical, plumbing, fire protection, HVAC, and other building-services engineering requirements. The role requires a strong combination of technical MEP expertise, engineering leadership, project management, team management, and commercial and operational awareness. Key Responsibilities MEP Engineering & Technical Leadership Lead and manage the MEP Engineering Department. Provide overall technical leadership for all MEP engineering activities. Oversee the design, review, coordination, and technical delivery of MEP systems. Ensure MEP designs comply with applicable codes, standards, authority requirements, and project specifications. Review and approve MEP design deliverables, calculations, specifications, drawings, and technical submissions. Provide technical guidance and support to MEP engineers and designers. Ensure effective coordination between Mechanical, Electrical, Plumbing, Fire Protection, HVAC, and other building-services disciplines. Identify and resolve technical issues, design conflicts, and engineering risks. Ensure constructability and maintainability are considered throughout the design and engineering process. Multidisciplinary Coordination Lead coordination between MEP and Architectural, Structural, BIM, Quantity Surveying, Construction, and other engineering functions. Ensure MEP requirements are properly integrated into architectural and structural designs. Oversee multidisciplinary design reviews and coordination meetings. Ensure timely resolution of clashes and technical coordination issues. Promote effective use of BIM and digital coordination tools for MEP engineering. Department & Team Management Manage, develop, and lead the MEP engineering team. Establish clear responsibilities, reporting lines, workflows, and performance expectations. Manage departmental workload, priorities, resources, and delivery schedules. Establish and monitor departmental KPIs. Identify manpower requirements and support recruitment and workforce planning. Evaluate team performance and develop technical and professional capabilities. Mentor and develop engineers and technical staff. Build a high-performing MEP organization capable of supporting multiple projects. Project & Delivery Management Monitor MEP engineering deliverables against approved schedules and project requirements. Ensure timely delivery of design packages and technical documentation. Support project teams during construction and resolve MEP-related technical issues. Review contractor and consultant technical submissions where required. Support commissioning, testing, inspection, and handover activities. Monitor MEP-related project risks and ensure appropriate mitigation actions. Cost & Commercial Awareness Support cost planning and optimization of MEP systems. Review MEP design solutions from a cost and value-engineering perspective. Coordinate with Quantity Surveying and Cost Management teams on MEP costs. Identify opportunities for value engineering without compromising quality, performance, or compliance. Support tendering and technical evaluation of MEP contractors and suppliers when required. Management & Reporting Prepare regular reports covering MEP progress, resources, workload, technical risks, and key issues. Coordinate with senior management and relevant engineering functions in Saudi Arabia. Ensure compliance with company policies, engineering standards, procedures, and quality requirements. Drive continuous improvement in MEP engineering processes, quality, productivity, and technical capability. Required Qualifications & Experience Bachelor's degree in Mechanical Engineering, Electrical Engineering, or a related MEP discipline. Minimum 15 years of professional experience in MEP Engineering. Significant experience in MEP design and engineering management. Proven experience leading an MEP department, engineering team, or MEP design office. Strong experience managing multidisciplinary MEP teams. Strong knowledge of HVAC, electrical systems, plumbing, fire protection, and building-services engineering. Proven experience in multidisciplinary design coordination. Experience with BIM and MEP coordination is highly preferred. Strong understanding of applicable engineering codes, standards, and authority requirements. Experience managing engineering resources, workloads, schedules, and performance. Strong leadership, communication, problem-solving, and decision-making skills. Preferred Experience Previous experience as Head of MEP, MEP Director, MEP Manager, Engineering Manager, Senior MEP Manager, or MEP Design Manager. Experience managing large MEP engineering teams. Experience in large-scale commercial, retail, mixed-use, residential, hospitality, or real estate projects. Experience managing both design and construction-stage MEP activities. Experience working with engineering consultants, contractors, developers, and regional organizations. Strong experience with BIM, Revit MEP, Navisworks, and multidisciplinary coordination. Candidate Profile The ideal candidate is a senior MEP engineering leader, not simply a highly experienced mechanical or electrical engineer. The candidate must demonstrate proven responsibility for MEP technical delivery, multidisciplinary coordination, team leadership, engineering quality, project schedules, resource management, and technical problem-solving. The candidate should be capable of leading the entire MEP function and coordinating effectively with Architecture, Structural, BIM, Construction, Quantity Surveying, and other departments. Minimum Experience: 15 years MEP Engineering Experience: Mandatory MEP Leadership Experience: Mandatory Department/Team Management: Mandatory Multidisciplinary Coordination: Mandatory Location: Cairo, Egypt Employment Type: Full-time Workplace: On-site

<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>Creative leadership & menu innovation</h4> <p>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.<br> Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.<br> Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</p> <h4>Operational & quality excellence</h4> <p>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.<br> Maintain compliance with HACCP and all local food safety regulations.<br> Optimize production to control waste while preserving premium quality.</p> <h4>Team development & culture</h4> <p>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.<br> Conduct regular training sessions to enhance technical skills and service orientation.<br> Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.<br> Provide ongoing coaching and development opportunities aligned with departmental goals.</p> <h4>Financial & inventory management</h4> <p>Manage budgets, control food and labor costs, and align with hotel financial objectives.<br> Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.<br> Support monthly forecasting and reporting with the Executive Chef and Finance team.</p> <h4>Guest engagement & brand collaboration</h4> <p>Actively engage with guests during key dining events and special occasions.<br> Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.<br> Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</p> <h4>Service excellence & quality</h4> <p>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.<br> Implement service standards & training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.<br> Guest feedback integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</p> <h4>Training & development</h4> <p>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.<br> Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.<br> Encourage creativity, collaboration, and a positive work environment within the kitchen.<br> Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</p> <h4>Sustainability</h4> <p>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.<br> Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.<br> Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</p> <h4>Compliance & standards</h4> <p>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.<br> Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.<br> Ensure all staff are properly trained in emergency procedures and health & safety protocols.</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> <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience / certificates / education</h4> <p><strong>Experience:</strong> Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</p> <p><strong>Education:</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</p> <h4>Skills & attributes</h4> <ul> <li>Creative visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <h4>Language</h4> <p>Excellent reading, writing and oral proficiency in English language.<br> Ability to speak other languages and basic understanding of local languages will be an advantage.</p> <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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Portaluna, a Morgans Originals Hotel</strong></p><br><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><br><p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p><br><br>Job Description<br><br><p><strong><u>Responsibilities </u></strong></p><br><p><strong>Creative Leadership &amp; Menu Innovation</strong></p><br><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><strong>Operational &amp; Quality Excellence</strong></p><br><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><strong>Team Development &amp; Culture</strong></p><br><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><strong>Financial &amp; Inventory Management</strong></p><br><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><strong>Guest Engagement &amp; Brand Collaboration</strong></p><br><ul><li>Actively engage with guests during key dining events and special occasions.</li><li>&nbsp;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><strong>Service Excellence &amp; Quality:</strong></p><br><ul><li>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</li><li>Implement Service Standards &amp; Training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</li><li>Guest Feedback Integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</li></ul><p><strong>Training &amp; Development:</strong></p><br><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><strong>Sustainability:</strong></p><br><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><strong>Compliance &amp; Standards:</strong></p><br><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><br>Qualifications<br><br><p><u>Abilities/Key Competencies/Skills</u></p><br><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><br><p><strong>Leading Myself</strong></p><br><ul><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li></ul><p><strong>Leading Others</strong></p><br><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><br><ul><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p><strong><u>Experience/Certificates/Education</u></strong></p><br><ul><li><strong>Experience:</strong> Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</li><li><strong>Education:</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&amp;B management, or nutrition &amp; sustainability are a plus.</li><li><strong>Skills &amp; Attributes:</strong></li></ul><ul><li>Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li><li>Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li><li>Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li><li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li><li>Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li><li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li><li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&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></ul><ul><li><strong>Language: </strong></li></ul><ul><li>Excellent reading, writing and oral proficiency in English language.</li><li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li></ul><br>Additional Information<br><br><p>What awaits you...</p><br><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.<br>&nbsp;</li></ul> </div>

Job Details Job Title: Head of Quantity Surveying Department Seniority Level: Director Employment Type: Full-time Workplace Type: On-site Job Location: Cairo, Egypt Company Industry: Construction / Engineering Services / Civil Engineering Job Description We are seeking an experienced Head of Quantity Surveying Department to lead the Quantity Surveying and Cost Management function within the Egypt Engineering Office. The successful candidate will be a senior Quantity Surveying / Cost Management professional with 15+ years of experience, with a strong track record in quantity surveying, cost estimation, tendering, commercial management, and construction cost control. The Head of Quantity Surveying will be responsible for leading the department, managing quantity surveyors and cost professionals, and ensuring effective control of project costs throughout the project lifecycle, from early cost planning and estimation through tendering, procurement, construction, variations, and final account. The role requires a strong combination of technical quantity surveying expertise, commercial awareness, leadership, cost management, and multidisciplinary coordination. Key Responsibilities Quantity Surveying & Cost Management Lead and manage the Quantity Surveying Department and its day-to-day operations. Provide technical and professional leadership to the quantity surveying and cost management team. Establish and maintain effective cost-management procedures, standards, and workflows. Prepare and review cost plans, estimates, bills of quantities, and cost forecasts. Ensure accurate measurement and quantification of construction works. Review project drawings, specifications, and design information to identify cost implications. Monitor project costs against approved budgets and identify cost variances. Provide cost advice to management and project teams throughout the project lifecycle. Conduct cost benchmarking and support value-engineering initiatives. Review and validate contractor pricing, quotations, and commercial submissions. Tendering & Procurement Lead quantity surveying activities related to tender preparation and procurement. Prepare and review Bills of Quantities (BOQ), tender documents, pricing schedules, and cost estimates. Participate in tender evaluations and commercial assessments. Review contractor and subcontractor bids and provide commercial recommendations. Support the selection and appointment of contractors and subcontractors. Ensure tender evaluations are transparent, accurate, and aligned with project requirements. Commercial & Contract Management Monitor contractual and commercial aspects of construction projects. Review variations, change orders, claims, and additional works. Evaluate the financial impact of design changes and project variations. Support contract administration and commercial negotiations. Review interim payment applications and assess work completed. Manage and monitor final accounts and ensure timely closure. Identify commercial risks and recommend appropriate mitigation actions. Team & Department Management Lead, manage, and develop the Quantity Surveying team. Allocate workload and resources based on project priorities. Establish departmental KPIs and monitor team performance. Recruit, develop, coach, and mentor quantity surveying professionals. Ensure consistency and quality across cost estimates, measurements, tender evaluations, and commercial reports. Develop the technical and commercial capabilities of the department. Multidisciplinary Coordination Coordinate closely with Architectural, Structural, MEP, BIM, Construction, Procurement, and Engineering functions. Ensure cost implications are considered during design development. Work with engineering teams to identify opportunities for value engineering and cost optimization. Ensure accurate cost information is reflected in project decisions. Support constructability and design reviews from a cost perspective. Reporting & Management Prepare regular reports covering project costs, budgets, forecasts, variations, commercial risks, and financial performance. Provide senior management with clear and accurate cost information to support decision-making. Monitor departmental workload, resources, performance, and priorities. Coordinate with relevant management and engineering functions in Saudi Arabia when required. Drive continuous improvement in cost management, tendering, and quantity surveying processes. Required Qualifications & Experience Bachelor's degree in Quantity Surveying, Civil Engineering, Construction Management, or a related discipline. Minimum 15 years of professional experience in Quantity Surveying / Cost Management. Proven experience leading a Quantity Surveying or Cost Management Department. Strong experience in quantity take-off, cost estimation, BOQ preparation, tendering, cost control, variations, claims, and final accounts. Proven experience managing quantity surveyors and cost professionals. Strong understanding of construction contracts and commercial management. Experience working on large-scale construction, commercial, retail, real estate, or mixed-use projects. Strong analytical, commercial, negotiation, and problem-solving skills. Excellent leadership and stakeholder-management capabilities. Preferred Experience Previous experience as Head of Quantity Surveying, Quantity Surveying Manager, Commercial Manager, Cost Manager, Senior Quantity Surveyor, or Commercial Director. Experience managing multiple projects or a large project portfolio. Experience with both pre-contract and post-contract quantity surveying. Experience in contractor and subcontractor commercial management. Experience in value engineering and cost optimization. Strong knowledge of construction contracts, claims, variations, and final accounts. Experience working with multidisciplinary engineering and construction organizations. Candidate Profile The ideal candidate is a senior Quantity Surveying and Commercial professional, capable of leading the department while remaining technically strong in cost management and commercial matters. The candidate should demonstrate proven responsibility for cost planning, estimation, tendering, commercial control, variations, claims, contractor payments, final accounts, and team leadership, rather than having experience limited to quantity take-off or measurement activities. Minimum Experience: 15 years Quantity Surveying Experience: Mandatory Department Leadership: Mandatory Cost & Commercial Management: Mandatory Tendering & BOQ: Mandatory Construction Industry Experience: Mandatory Location: Cairo, Egypt Employment Type: Full-time Workplace: On-site

Infrastructure Engineers – Wet & Dry Utilities<br>We are expanding our Infrastructure Team and are looking for talented engineers across multiple seniority levels, from Junior Engineers to Head of Department, with experience or interest in Wet & Dry Utilities.<br>Open Levels Infrastructure Leader Engineer Head of Infrastructure Department<br>Key Responsibilities Depending on seniority level, responsibilities will include:Design and coordination of Wet & Dry Utility Networks for infrastructure and multidisciplinary projects. Prepare and review utility layouts, profiles, sections, details, calculations, and technical deliverables. Coordinate utility routes, corridors, levels, crossings, and interfaces between different networks. Coordinate infrastructure designs with roads, grading, landscape, architectural, structural, electrical, and MEP disciplines. Ensure designs comply with project requirements, applicable codes, standards, and authority regulations. Prepare and/or review technical reports, specifications, BOQs, and tender documents. Identify and resolve utility clashes and multidisciplinary coordination issues. Participate in technical and project coordination meetings. Senior-level candidates will be expected to provide technical guidance, design reviews, and mentoring to junior team members. Department Head candidates will additionally oversee technical delivery, team performance, resource planning, quality standards, client coordination, and department development.<br>General Requirements Bachelor's degree in Civil Engineeringminimum 10 years of experience Relevant experience in infrastructure design and Wet & Dry Utility coordination, according to the applied seniority level. Experience within an engineering consultancy or multidisciplinary design environment is preferred. Good understanding of utility layouts, corridors, crossings, clearances, and multidisciplinary interfaces. Proficiency in Auto CAD; knowledge of Civil 3D and relevant infrastructure design software is preferred. Knowledge of applicable local and international engineering codes and standards. Strong technical, coordination, communication, and problem-solving capabilities. Good command of written and spoken English. Experience with Egyptian and/or GCC projects is an advantage.

<p><h4>Job summary</h4> <p>Responsible for all front office functions and staff. Areas of responsibility include bell staff, switchboard operations, guest services/front desk and retail/gift shop, as applicable. As a department head, directs and works with managers and employees to successfully execute all front office operations, including guest arrival and departure procedures. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department.</p> <br> <h4>Candidate profile</h4> <br> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the guest services, front desk, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in hotel and restaurant management, hospitality</p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>·</span></span><span><span>Support planning manager in develop organization-wide or department-wide goals, objectives, policies and procedures for the department.</span></span></p><br><p><span><span>·</span></span><span><span>To appraise performance of subordinates and identify or implement training and development needs.</span></span></p><br><p><span><span>·</span></span><span><span>Monitor all projects specific Level 1 and Level 2 milestones, highlighting any issues and suggestions for resolution to the respective project managers.</span></span></p><br><p><span><span>·</span></span><span><span>Responsible for all data required from planning department during the tender stage.</span></span></p><br><p><span><span>·</span></span><span><span>Participating in discussions with designers, contractors and other third-party entities to proactively identify project risks; and develop recommendations as to how to mitigate the risks.</span></span></p><br><p><span><span>·</span></span><span><span>Participating with the contracts &amp; claim department in preparing the delay analysis and time extension claim</span></span></p><br><p><span><span>·</span></span><span><span>In-charge of the overall project planning, project controls which includes preparation of CPM schedules, project execution plan(s), work packages, progress reports, material/ equipment loading/ utilization histograms/ plans/ reports.</span></span></p><br><p><span><span>·</span></span><span><span>Support project managers in preparing the executive and top management presentations.</span></span></p><br><p><span><span>·</span></span><span><span>Update the client as well as the stakeholders and the management regarding progress of project, inform about milestone reached, bring to notice potential delays and recommend corrective actions.</span></span></p><br><br><br><p><span><span>Monitor works and ensure quality standards across all work products and compliance with the budget and project timeframe.</span></span></p><br> <p><span><span><strong>Minimum</strong></span></span></p><br><br><p><span><span>- </span></span><span><span>Years of experience:</span></span></p><br><p><span><span>8-10 years</span></span></p><br><br><p><span><span>- Academic Qualifications:</span></span></p><br><p><span><span>Bachelor Degree Engineering</span></span></p><br><br><p><span><span>- Professional Certificates:</span></span></p><br><br><p><span><span>- Language proficiency:</span></span></p><br><p><span><span>Intermediate at English</span></span></p><br><br><p><span><span>- Computer skills:</span></span></p><br><p><span><span>Primavera P6.8 Basics/Advanced Level, Microsoft Excel.</span></span></p><br><br><br> </div>