Kitchen Design Jobs - Cairo Egypt

Company Description Module Construction specializes in delivering high-quality finishes for stylish and luxurious homes, offering contemporary and trendy interior designs. Our focus is on creating prime residential units with a commitment to precision and excellence. We pride ourselves on ensuring flawless attention to detail and providing our clients with superior craftsmanship.<br>Job Summary:We are seeking a highly motivated and experienced Showroom Manager to lead our furniture showroom. The ideal candidate will be passionate about furniture and design, possess strong leadership skills, and be dedicated to providing exceptional customer service. As Showroom Manager, you will be responsible for overseeing all aspects of showroom operations, driving sales, managing staff, and ensuring an outstanding experience for every customer.<br>Job Responsibilities Sales and Revenue Generation:Achieve and exceed sales targets and key performance indicators (KPIs). Develop and implement strategies to increase foot traffic and convert leads into sales. Customer Experience:Ensure a welcoming, clean, and well-maintained showroom environment that reflects our brand's image. Handle customer inquiries, complaints, and feedback promptly and professionally. Team Leadership and Management:Conduct regular performance reviews and provide constructive feedback. Showroom Operations:Manage inventory levels, ensuring proper display and availability of products.. Coordinate with the logistics and warehouse teams for timely deliveries and installations. Product Knowledge and Market Awareness: Provide hands-on support for specific client requests when needed. Conduct external meetings with key clients such as engineers and engineering firms.<br>Qualifications:Education: Bachelor’s degree in architecture, Interior Design, Applied Arts, or a related engineering field. Experience: Minimum 5-7 years of proven experience in technical detailing and manufacturing of high-end kitchens, Dressing, and custom furniture. Software Mastery: Expert proficiency in Auto CAD, 3ds Max, Sketch Up and architectural visualization tools. Familiarity with AI-driven design workflows for rapid conceptualization and rendering is a strong advantage. Technical Knowledge: Deep understanding of woodwork joinery, CNC manufacturing limitations, smart nesting, and premium hardware systems (e.g., Blum, Hettich, Salice). Sales Acumen: Exceptional interpersonal and presentation skills with a proven track record in high-ticket B2B and B2C sales. Attributes: Highly organized, detail-oriented, presentable, and capable of functioning effectively under pressure while maintaining a professional demeanor with VIP clients.

Company Description Module Construction specializes in delivering high-quality finishes for stylish and luxurious homes, offering contemporary and trendy interior designs. Our focus is on creating prime residential units with a commitment to precision and excellence. We pride ourselves on ensuring flawless attention to detail and providing our clients with superior craftsmanship.<br>Job Summary:We are seeking a highly motivated and experienced Showroom Manager to lead our furniture showroom. The ideal candidate will be passionate about furniture and design, possess strong leadership skills, and be dedicated to providing exceptional customer service. As Showroom Manager, you will be responsible for overseeing all aspects of showroom operations, driving sales, managing staff, and ensuring an outstanding experience for every customer.<br>Job Responsibilities Sales and Revenue Generation:Achieve and exceed sales targets and key performance indicators (KPIs). Develop and implement strategies to increase foot traffic and convert leads into sales. Customer Experience:Ensure a welcoming, clean, and well-maintained showroom environment that reflects our brand's image. Handle customer inquiries, complaints, and feedback promptly and professionally. Team Leadership and Management:Conduct regular performance reviews and provide constructive feedback. Showroom Operations:Manage inventory levels, ensuring proper display and availability of products.. Coordinate with the logistics and warehouse teams for timely deliveries and installations. Product Knowledge and Market Awareness: Provide hands-on support for specific client requests when needed. Conduct external meetings with key clients such as engineers and engineering firms.<br>Qualifications:Education: Bachelor’s degree in architecture, Interior Design, Applied Arts, or a related engineering field. Experience: Minimum 5-7 years of proven experience in technical detailing and manufacturing of high-end kitchens, Dressing, and custom furniture. Software Mastery: Expert proficiency in Auto CAD, 3ds Max, Sketch Up and architectural visualization tools. Familiarity with AI-driven design workflows for rapid conceptualization and rendering is a strong advantage. Technical Knowledge: Deep understanding of woodwork joinery, CNC manufacturing limitations, smart nesting, and premium hardware systems (e.g., Blum, Hettich, Salice). Sales Acumen: Exceptional interpersonal and presentation skills with a proven track record in high-ticket B2B and B2C sales. Attributes: Highly organized, detail-oriented, presentable, and capable of functioning effectively under pressure while maintaining a professional demeanor with VIP clients.

Company Description Founded in 1939, Gianola Patisserie stands as an iconic Port Said landmark renowned for its rich culinary heritage and strong regional brand recognition. The business operates a multi-unit food and beverage model that encompasses retail dining, artisanal pastry production, large-scale event catering, and institutional B2B services. Built on core principles of quality, consistency, and operational excellence, Gianola provides structured career management paths for employees across kitchen operations, front-of-house service, and inventory cost control. Role Description The Supervisor role is a full-time, on-site position based in Port Said. The Supervisor oversees daily operations of assigned units, ensuring product quality, service standards, and cleanliness are consistently maintained. Responsibilities include coordinating staff schedules, assigning tasks, and supporting team members during peak service times. The role also involves monitoring inventory levels, supporting cost control measures, and reporting any operational issues to management. The Supervisor collaborates with kitchen and front-of-house teams, handles routine customer concerns, and helps ensure smooth execution of both retail and catering activities. Qualifications Experience supervising teams in food and beverage, hospitality, or retail environments, with the ability to lead by example and provide clear direction. Strong organizational skills, including shift planning, task prioritization, and attention to detail in daily operations. Basic understanding of inventory management, cost control, and quality assurance processes in a kitchen or pastry setting. Effective communication skills for working with diverse team members and interacting with customers in a professional manner. Ability to work on-site full time in Port Said, including weekends and peak holiday periods as needed. Commitment to hygiene, food safety, and adherence to company standards and procedures. Previous experience in patisserie, bakery, catering, or restaurant operations is preferred.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. 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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Help to direct, control, and coordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable, and smooth food service, at all times. In charge of all respective kitchen work. Inspect storerooms, refrigerators, and freezers daily, to prevent wastage. Assist the Sous Chef in controlling costs by minimizing spoilage, utilizing food surpluses, and practicing portion control. Check the quality and quantity of food received from the markets and stores. Always look for cost saving and environmental ideas. Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost. Maximize employee productivity, in order to minimize payroll costs. Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses. Ensure that all food is prepared and served according to the standards set by the Executive Chef. Produce and check the preparation and presentation of food. Make sure standard recipes are used, and food is presented according to pictorials. Make sure that all machines, furniture (fridges, benches, etc.), equipment, and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind. Ensure the Kitchen complies with health and safety standards to prevent accidents. Participate in the Sous Chef's meeting when the Sous Chef is not on duty. Ensure lines of communication within the outlet kitchen are effective. Maintain interdepartmental communication to avoid frictions of any kind. Represent the culinary team in a correct manner when in public areas. Assist in staff training in conjunction with the Training Department and Departmental Trainers. Maximise employee productivity and morale, and consistently maintain discipline, following hotel guidelines and local legislation. Motivate all staff to perform their duties by demonstrating professionalism, organizational skill, and team spirit. Ensure all staff adheres to grooming and presentation standards. Report all accidents, and health and safety hazards to Executive Chef. Follow up and keep a tidy control over function and event orders. In charge of food requisitions, orders, and inter-kitchen transfers. Instigate maintenance requests if necessary, and check on completion. Responsible for the Duty Roster, Staff Leave, and Attendance Record. Demonstrate Awareness of OH&amp;S policies and procedures ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same. Be aware of the duty of care and adhere to occupational, health and safety legislation, policies, and procedures. Be familiar with property safety, first aid, and fire and emergency procedures, and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents in accordance with hotel requirements.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum of 1 to 2 years experience in a similar position.</li><li>Preferably in an international, luxury five-star hotel.</li><li>English - Good communication skills.</li><li>Pro-active hospitality skills including guest service skills.</li><li>Excellent organizational and time management skills.</li><li>Excellent communication skills.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </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>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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Talent 360 is hiring Baristas and Chefs .<br> If you're passionate about hospitality and have experience in the food and beverage industry, we'd love to hear from you.<br> ResponsibilitiesBarista Prepare and serve coffee, beverages, and other menu items.<br> Deliver excellent customer service.<br> Maintain cleanliness and hygiene standards.<br> Ensure proper handling of equipment and supplies.<br> Chef Prepare and present high-quality dishes.<br> Maintain food quality and consistency.<br> Follow food safety and hygiene standards.<br> Collaborate with the kitchen team to ensure smooth daily operations.<br> 1–2 years of relevant experience.<br> Strong communication and teamwork skills.<br> Ability to work in a fast-paced environment.<br> Passion for hospitality and customer satisfaction.<br></span> </div>

We Are Hiring: B2B Sales Engineer (Commercial Kitchen Background)<br>EMAJ for Trading & Engineering A Leading Company in Commercial Kitchen Equipment Solutions<br>Location: El Nozha – Heliopolis2 Days OFF<br>Key Responsibilities:· Achieve monthly sales targets according to the approved sales plan.· Conduct regular client visits and develop strong relationships with existing and potential customers.· Present EMAJ products and solutions professionally, including technical specifications and product advantages.· Identify new sales opportunities and expand the customer base within target sectors.· Prepare and follow up quotations and proposals in coordination with the Sales Administration team.· Negotiate prices and commercial terms according to company sales policies.· Follow up with customers after sales to ensure customer satisfaction and maintain long-term relationships.· Maintain strong technical knowledge of EMAJ products and market trends.<br>Job Requirements:· Own car is MUST.· Bachelor’s degree in Engineering, or related field.· 3–5 years of experience in sales, account management, or sales engineering.· Previous experience in hospitality, commercial kitchen, or HORECA, is highly preferred.· Strong communication, negotiation, and presentation skills.· Good understanding of sales processes and CRM systems.<br>Please send your CV to the following email and mention the job title in the subject line: B2B Sales Engineer od@emajegypt.com

We Are Hiring: Maintenance Engineer (Kitchen Equipment Background)<br> EMAJ for Trading & Engineering A Leading Company in Commercial Kitchen Equipment Solutions Location: El Nozha – Heliopolis 2 Days OFF<br>Key Responsibilities:· Develop and monitor preventive maintenance schedules for warranty, non-warranty, and maintenance contract projects.· Coordinate daily maintenance activities and prioritize service requests to ensure timely issue resolution.· Monitor maintenance performance and verify equipment functionality after repairs to ensure optimal operational efficiency.· Conduct site visits to inspect maintenance quality and ensure compliance with technical specifications and company standards.· Review technical maintenance reports, analyze recurring failures, and recommend corrective actions.· Handle customer maintenance complaints and coordinate timely resolution with relevant departments.<br>Job Requirements:· Bachelor's degree in Mechanical, Electrical, Mechatronics Engineering, or a related field· 3–5 years of experience in maintenance engineering or after-sales service.· Previous experience in kitchen equipment, refrigeration systems maintenance is highly preferred.· Strong knowledge of preventive and corrective maintenance methodologies.· Good understanding of maintenance planning, troubleshooting, and root cause analysis.· Experience working with CRM and ERP systems is an advantage.<br>Please send your CV to the following email and mention the job title in the subject line: Maintenance Engineer od@emajegypt.com

<strong>Company Description<br><br></strong>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><strong>Job Description<br><br></strong>We're seeking a talented and motivated Demi Chef de Partie to join our dynamic kitchen team in Cairo, Egypt. In this role, you'll work as a key member of our culinary brigade, supporting the Chef de Partie in executing exceptional dishes while maintaining the highest standards of quality, cleanliness, and efficiency. This is an excellent opportunity to develop your culinary skills in a collaborative, fast-paced environment where your contributions directly impact our guests' dining experience.<br><br><ul><li>Maintain your assigned station in a clean, organized, and fully stocked manner at all times, adhering to all food safety and hygiene standards</li><li>Prepare dishes according to established recipes and plating standards, ensuring consistency and quality with every service</li><li>Receive and inspect daily produce deliveries, verifying quality, weights, and temperatures to meet our standards</li><li>Manage food costs effectively by minimizing waste and following portion control guidelines to keep the restaurant aligned with budget objectives</li><li>Maintain all working utensils, equipment, and tools in optimal condition, reporting any maintenance issues promptly</li><li>Support the Chef de Partie in training and mentoring junior kitchen staff, fostering a collaborative and supportive team environment</li><li>Assist with mise en place preparation and station setup before service, ensuring everything is ready for efficient execution</li><li>Participate in kitchen closing procedures, including cleaning, sanitizing, and proper storage of ingredients and equipment</li><li>Adapt quickly to changing priorities and service demands while maintaining quality and composure under pressure</li><li>Contribute innovative ideas for improving kitchen processes, plating presentations, and overall operational efficiency<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Proven experience working in a professional kitchen environment, preferably in a brigade system or fine dining establishment</li><li>Strong foundational knowledge of food preparation techniques, knife skills, and culinary fundamentals</li><li>Solid understanding of food safety, hygiene standards, and kitchen sanitation practices</li><li>Excellent attention to detail with the ability to follow recipes and standards precisely</li><li>Demonstrated ability to work efficiently under pressure while maintaining quality and composure during service</li><li>Strong organizational and time management skills with the ability to prioritize multiple tasks</li><li>Excellent communication and interpersonal skills with a collaborative, team-oriented mindset</li><li>Physical stamina and ability to work in a fast-paced, hot kitchen environment for extended periods</li><li>Genuine passion for culinary excellence and a commitment to continuous learning and improvement</li><li>Positive attitude, reliability, and willingness to support team members and take on additional responsibilities</li><li>Flexibility to adapt to changing menu items, techniques, and operational procedures</li><li>Culinary training, certification, or formal education in hospitality (preferred but not required; we're eager to train the right candidate)</li><li>Food safety certification or willingness to obtain one (preferred)</li><li>Ability to work effectively in a multicultural environment and communicate in English<br><br></li></ul>Additional Information<br><br>Our commitment to Diversity &amp; Inclusion:<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

<strong>Company Description<br><br></strong>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><strong>Job Description<br><br></strong>We're seeking a talented and motivated Demi Chef de Partie to join our dynamic kitchen team in Cairo, Egypt. In this role, you'll work as a key member of our culinary brigade, supporting the Chef de Partie in executing exceptional dishes while maintaining the highest standards of quality, cleanliness, and efficiency. This is an excellent opportunity to develop your culinary skills in a collaborative, fast-paced environment where your contributions directly impact our guests' dining experience.<br><br><ul><li>Maintain your assigned station in a clean, organized, and fully stocked manner at all times, adhering to all food safety and hygiene standards</li><li>Prepare dishes according to established recipes and plating standards, ensuring consistency and quality with every service</li><li>Receive and inspect daily produce deliveries, verifying quality, weights, and temperatures to meet our standards</li><li>Manage food costs effectively by minimizing waste and following portion control guidelines to keep the restaurant aligned with budget objectives</li><li>Maintain all working utensils, equipment, and tools in optimal condition, reporting any maintenance issues promptly</li><li>Support the Chef de Partie in training and mentoring junior kitchen staff, fostering a collaborative and supportive team environment</li><li>Assist with mise en place preparation and station setup before service, ensuring everything is ready for efficient execution</li><li>Participate in kitchen closing procedures, including cleaning, sanitizing, and proper storage of ingredients and equipment</li><li>Adapt quickly to changing priorities and service demands while maintaining quality and composure under pressure</li><li>Contribute innovative ideas for improving kitchen processes, plating presentations, and overall operational efficiency<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Proven experience working in a professional kitchen environment, preferably in a brigade system or fine dining establishment</li><li>Strong foundational knowledge of food preparation techniques, knife skills, and culinary fundamentals</li><li>Solid understanding of food safety, hygiene standards, and kitchen sanitation practices</li><li>Excellent attention to detail with the ability to follow recipes and standards precisely</li><li>Demonstrated ability to work efficiently under pressure while maintaining quality and composure during service</li><li>Strong organizational and time management skills with the ability to prioritize multiple tasks</li><li>Excellent communication and interpersonal skills with a collaborative, team-oriented mindset</li><li>Physical stamina and ability to work in a fast-paced, hot kitchen environment for extended periods</li><li>Genuine passion for culinary excellence and a commitment to continuous learning and improvement</li><li>Positive attitude, reliability, and willingness to support team members and take on additional responsibilities</li><li>Flexibility to adapt to changing menu items, techniques, and operational procedures</li><li>Culinary training, certification, or formal education in hospitality (preferred but not required; we're eager to train the right candidate)</li><li>Food safety certification or willingness to obtain one (preferred)</li><li>Ability to work effectively in a multicultural environment and communicate in English<br><br></li></ul>Additional Information<br><br><strong>Our Commitment To Diversity &amp; Inclusion<br><br></strong>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

<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're seeking a talented and motivated Demi Chef de Partie to join our dynamic kitchen team in Cairo, Egypt. In this role, you'll work as a key member of our culinary brigade, supporting the Chef de Partie in executing exceptional dishes while maintaining the highest standards of quality, cleanliness, and efficiency. This is an excellent opportunity to develop your culinary skills in a collaborative, fast-paced environment where your contributions directly impact our guests' dining experience.</p> <ul> <li>Maintain your assigned station in a clean, organized, and fully stocked manner at all times, adhering to all food safety and hygiene standards</li> <li>Prepare dishes according to established recipes and plating standards, ensuring consistency and quality with every service</li> <li>Receive and inspect daily produce deliveries, verifying quality, weights, and temperatures to meet our standards</li> <li>Manage food costs effectively by minimizing waste and following portion control guidelines to keep the restaurant aligned with budget objectives</li> <li>Maintain all working utensils, equipment, and tools in optimal condition, reporting any maintenance issues promptly</li> <li>Support the Chef de Partie in training and mentoring junior kitchen staff, fostering a collaborative and supportive team environment</li> <li>Assist with mise en place preparation and station setup before service, ensuring everything is ready for efficient execution</li> <li>Participate in kitchen closing procedures, including cleaning, sanitizing, and proper storage of ingredients and equipment</li> <li>Adapt quickly to changing priorities and service demands while maintaining quality and composure under pressure</li> <li>Contribute innovative ideas for improving kitchen processes, plating presentations, and overall operational efficiency</li> </ul> <h4>Qualifications</h4> <ul> <li>Proven experience working in a professional kitchen environment, preferably in a brigade system or fine dining establishment</li> <li>Strong foundational knowledge of food preparation techniques, knife skills, and culinary fundamentals</li> <li>Solid understanding of food safety, hygiene standards, and kitchen sanitation practices</li> <li>Excellent attention to detail with the ability to follow recipes and standards precisely</li> <li>Demonstrated ability to work efficiently under pressure while maintaining quality and composure during service</li> <li>Strong organizational and time management skills with the ability to prioritize multiple tasks</li> <li>Excellent communication and interpersonal skills with a collaborative, team-oriented mindset</li> <li>Physical stamina and ability to work in a fast-paced, hot kitchen environment for extended periods</li> <li>Genuine passion for culinary excellence and a commitment to continuous learning and improvement</li> <li>Positive attitude, reliability, and willingness to support team members and take on additional responsibilities</li> <li>Flexibility to adapt to changing menu items, techniques, and operational procedures</li> <li>Culinary training, certification, or formal education in hospitality (preferred but not required; we're eager to train the right candidate)</li> <li>Food safety certification or willingness to obtain one (preferred)</li> <li>Ability to work effectively in a multicultural environment and communicate in English</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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We're seeking a talented and motivated Demi Chef de Partie to join our dynamic kitchen team in Cairo, Egypt. In this role, you'll work as a key member of our culinary brigade, supporting the Chef de Partie in executing exceptional dishes while maintaining the highest standards of quality, cleanliness, and efficiency. This is an excellent opportunity to develop your culinary skills in a collaborative, fast-paced environment where your contributions directly impact our guests' dining experience.</p><br><ul><li>Maintain your assigned station in a clean, organized, and fully stocked manner at all times, adhering to all food safety and hygiene standards</li><li>Prepare dishes according to established recipes and plating standards, ensuring consistency and quality with every service</li><li>Receive and inspect daily produce deliveries, verifying quality, weights, and temperatures to meet our standards</li><li>Manage food costs effectively by minimizing waste and following portion control guidelines to keep the restaurant aligned with budget objectives</li><li>Maintain all working utensils, equipment, and tools in optimal condition, reporting any maintenance issues promptly</li><li>Support the Chef de Partie in training and mentoring junior kitchen staff, fostering a collaborative and supportive team environment</li><li>Assist with mise en place preparation and station setup before service, ensuring everything is ready for efficient execution</li><li>Participate in kitchen closing procedures, including cleaning, sanitizing, and proper storage of ingredients and equipment</li><li>Adapt quickly to changing priorities and service demands while maintaining quality and composure under pressure</li><li>Contribute innovative ideas for improving kitchen processes, plating presentations, and overall operational efficiency</li></ul><br>Qualifications<br><br><ul><li>Proven experience working in a professional kitchen environment, preferably in a brigade system or fine dining establishment</li><li>Strong foundational knowledge of food preparation techniques, knife skills, and culinary fundamentals</li><li>Solid understanding of food safety, hygiene standards, and kitchen sanitation practices</li><li>Excellent attention to detail with the ability to follow recipes and standards precisely</li><li>Demonstrated ability to work efficiently under pressure while maintaining quality and composure during service</li><li>Strong organizational and time management skills with the ability to prioritize multiple tasks</li><li>Excellent communication and interpersonal skills with a collaborative, team-oriented mindset</li><li>Physical stamina and ability to work in a fast-paced, hot kitchen environment for extended periods</li><li>Genuine passion for culinary excellence and a commitment to continuous learning and improvement</li><li>Positive attitude, reliability, and willingness to support team members and take on additional responsibilities</li><li>Flexibility to adapt to changing menu items, techniques, and operational procedures</li><li>Culinary training, certification, or formal education in hospitality (preferred but not required; we're eager to train the right candidate)</li><li>Food safety certification or willingness to obtain one (preferred)</li><li>Ability to work effectively in a multicultural environment and communicate in English</li></ul><br>Additional Information<br><br><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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <strong>Kempinski Palace Cairo</strong><br><strong>SCOPE</strong><br>Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.<br><br><strong>OVERALL OBJECTIVES</strong><br>The job of <strong>Sous Chef </strong>is executed satisfactorily when:<br><ul><li>Standard recipes are developed and written.</li><li>Dishes and products are developed.</li><li>Ensure that outstanding culinary technical skills are maintained.</li><li>Effective employee working relationships are established and maintained.</li><li>Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.</li><li>All HACCP guidelines are achieved and maintained.</li></ul><br><strong>MAIN RESPONSIBILITIES</strong><br><ul><li>Assist with organizing special events and special food promotions.</li><li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.</li><li>Maintain a hygienic kitchen and personal hygiene.</li><li>Clean the kitchen and equipment.</li><li>Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</li><li>Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.</li><li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.&nbsp;</li><li>Approve leave after considering hotel occupancy.</li><li>Work with superior in the preparation and management of the department’s budget.</li><li>Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.&nbsp;</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.<br> </div>

<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>Director of Food & Beverage in charge of kitchen</p> <p>Reporting to the General Manager and as a key member of the hotel leadership team, the Director of Food & Beverage will oversee the overall operation and performance of the hotel’s F&B division, including restaurants, bars, banqueting, in-room dining, and kitchen/culinary operations.</p> <h4>Key responsibilities</h4> <ul> <li>Lead and oversee all F&B operations, ensuring high standards of service, food quality, hygiene, and guest satisfaction.</li> <li>Work closely with the kitchen team to ensure consistent culinary quality, efficient operations, and food cost control.</li> <li>Drive F&B revenue, profitability, budgeting, forecasting, cost control, and inventory management.</li> <li>Lead, coach, and develop the F&B team, ensuring effective manpower planning, training, and performance management.</li> <li>Ensure smooth coordination between F&B, kitchen, events, and other hotel departments.</li> <li>Oversee conferences, banquets, and special events to ensure successful and seamless delivery.</li> <li>Monitor guest feedback and implement action plans to continuously improve the guest experience.</li> <li>Ensure compliance with Accor standards, food safety, HACCP, and all relevant legal and operational requirements.</li> <li>Prepare regular operational and financial reports for the General Manager and senior management.</li> </ul> <h4>Qualifications</h4> <h4>Candidate profile</h4> <p>The ideal candidate will have proven senior F&B management experience in a hotel, with strong knowledge of F&B and kitchen/culinary operations, excellent leadership and commercial skills, and a passion for delivering exceptional guest experiences.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>Director of Food &amp; Beverage in charge of Kitchen</p><br><p>Reporting to the General Manager and as a key member of the hotel leadership team, the Director of Food &amp; Beverage will oversee the overall operation and performance of the hotel’s F&amp;B division, including restaurants, bars, banqueting, in-room dining, and Kitchen/Culinary operations.</p><br><p>Key Responsibilities</p><br><ul><li>Lead and oversee all F&amp;B operations, ensuring high standards of service, food quality, hygiene, and guest satisfaction.</li><li>Work closely with the Kitchen team to ensure consistent culinary quality, efficient operations, and food cost control.</li><li>Drive F&amp;B revenue, profitability, budgeting, forecasting, cost control, and inventory management.</li><li>Lead, coach, and develop the F&amp;B team, ensuring effective manpower planning, training, and performance management.</li><li>Ensure smooth coordination between F&amp;B, Kitchen, Events, and other hotel departments.</li><li>Oversee conferences, banquets, and special events to ensure successful and seamless delivery.</li><li>Monitor guest feedback and implement action plans to continuously improve the guest experience.</li><li>Ensure compliance with Accor standards, food safety, HACCP, and all relevant legal and operational requirements.</li><li>Prepare regular operational and financial reports for the General Manager and senior management.</li></ul><br>Qualifications<br><br><p>Candidate Profile</p><br><p>The ideal candidate will have proven senior F&amp;B management experience in a hotel, with strong knowledge of <strong>F&amp;B and Kitchen/Culinary operations</strong>, excellent leadership and commercial skills, and a passion for delivering exceptional guest experiences.</p><br> </div>

<p><h4>Job summary</h4> <p>Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.</li> <li>OR</li> <li>2-year degree in</p><p></p>

<p>Job Description Monitors all duty schedules in the kitchen operation. Conducts bi-monthly a presentation of 12 new novelties, disk, presentation, amenities, etc. to stay in line with operational trends. 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. Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff. Evaluates the performance of the assigned team and initiates promotions. Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours. Frequently tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards. Develops food promotions and initiates the appearance of guest chef s if the situation requires. Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact. Handles guest complaints directly if the situation requires. Drives together with the Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar. Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage. Ensures that the immediate reliever is well informed about all relevant operational issues. Directs the development of future Chefs. Monitors all food par stocks. Drives with the Food &amp; Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned. Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards Monitors all goods transfers to other areas. Initiates spot checks on expiry dates of all food products. Ensures the proper handling of all FF&amp;E and operating equipment. Stays updated on changing food service trends i.e. new products, presentation and operating equipment. Controls and approves all kitchen payroll related documents, prior to their submission to the accounts. Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards). Attends all regular department head meetings and conducts at least two monthly meetings with his chefs and other key personnel to maintain open communication lines. Participates actively to meet / maximize the departments revenue forecast and exercises the constant control of the operational costs. Familiar with the company s internal policies and all safety policies. Keeps himself updated on all business activities of equal competitors and changing industrial trends. Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside. Prepares or supervises the preparation of all menus. 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 implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. Carries out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carries out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p>Education: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

<div><b>Job Description</b></div> <br> <ol> <li> </li> </ol> <p>Monitors all duty schedules in the kitchen operation.</p> <p>Conducts bi-monthly a presentation of 12 new novelties, disk, <br> presentation, amenities, etc. to stay in line with operational trends.</p> <p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p> <p>Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.</p> <p>Evaluates the performance of the assigned team and initiates promotions.</p> <p>Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours.</p> <p>Frequently tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.</p> <p>Develops food promotions and initiates the appearance of guest chef s if the situation requires.</p> <p>Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.</p> <p>Handles guest complaints directly if the situation requires.</p> <p>Drives together with the Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar.</p> <p>Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.</p> <p>Ensures that the immediate reliever is well informed about all relevant operational issues.</p> <p>Directs the development of future Chefs.</p> <p>Monitors all food par stocks.</p> <p>Drives with the Food &amp; Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned.</p> <p>Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards</p> <p>Monitors all goods transfers to other areas.</p> <p>Initiates spot checks on expiry dates of all food products.</p> <p>Ensures the proper handling of all FF&amp;E and operating equipment.</p> <p>Stays updated on changing food service trends i.e. new products, presentation and operating equipment.</p> <p>Controls and approves all kitchen payroll related documents, prior to their submission to the accounts.</p> <p>Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).</p> <p>Attends all regular department head meetings and conducts at least two monthly meetings with his chefs and other key personnel to maintain open communication lines.</p> <p>Participates actively to meet / maximize the departments revenue forecast and exercises the constant control of the operational costs.</p> <p>Familiar with the company s internal policies and all safety policies.</p> <p>Keeps himself updated on all business activities of equal competitors and changing industrial trends.</p> <p>Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.</p> <p>Prepares or supervises the preparation of all menus.</p> <p>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.).</p> <p>To 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 and lead to staffs.</p> <p>To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</p> <p>Carries out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</p> <p>Carries out all other duties assigned by managers and hotel management not specified in the job description.</p> <br> <div><b>Qualifications</b></div> <br> <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.</p> <br>