Kitchen Design Jobs in Egypt

<p>We are looking for a Design Engineer specialized in kitchens and custom-made furniture, including dressing rooms, bedrooms, and bathroom vanities.</p><p>The Design Engineer will be responsible for transforming site measurements and client requirements into functional, practical, and visually appealing designs, while considering all technical and manufacturing requirements.</p><p><br>Key Responsibilities:</p><ul><li><p>Review site measurements and technical survey details collected from the client’s location.</p></li><li><p>Develop kitchen, dressing room, bedroom, and bathroom vanity designs based on available space, client requirements, and the designer’s creative vision.</p></li><li><p>Prepare 2D and 3D designs and presentations for client review and approval.</p></li><li><p>Ensure that all designs consider functionality, dimensions, ergonomics, materials, fittings, appliances, and technical constraints.</p></li><li><p>Make design modifications based on client feedback while maintaining technical feasibility.</p></li><li><p>Prepare accurate production drawings and Cutting Lists after final design approval.</p></li><li><p>Coordinate with the factory and production team to ensure designs are ready for manufacturing.</p></li><li><p>Provide technical clarification to the production and installation teams when required.</p></li><li><p>Ensure accuracy between approved designs, measurements, and production documents.</p></li></ul><p><br></p><p><strong>Requirements</strong></p><ul><li><p>Bachelor’s degree in Architecture, Interior Design, Engineering, or a related field.</p><ul><li><p>Experience in kitchen and custom furniture design is preferred.</p></li><li><p>Proficiency in relevant design software such as Kitchen Draw, AutoCAD, SketchUp, and/or 3ds Max.</p></li><li><p>Good understanding of furniture manufacturing, materials, hardware, and production processes.</p></li><li><p>Strong attention to detail and problem-solving skills.</p></li><li><p>Ability to translate client needs into practical and attractive design solutions.</p></li></ul><p></p></li></ul><p></p>

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

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

<p>Executive. Chief Experience from 14 to 16 Years </p><p><br></p><p>Lead and manage all kitchen operations, ensuring consistent food quality, presentation, taste, andservice standards.• Develop, review, and continuously improve Shelter’s menu in line with the restaurant’s concept,target customers, and market trends.• Create and maintain standardized recipes, preparation methods, portion sizes, plating guidelines, andrecipe costing.• Monitor and control food costs, wastage, inventory, purchasing, and kitchen operating expenseswhile maintaining quality standards.• Establish appropriate food-cost targets and regularly analyze actual versus theoretical food costs.• Manage food preparation and production to ensure consistency across every shift and service period.• Recruit, train, supervise, schedule, and evaluate kitchen team members.• Build a disciplined, professional kitchen culture focused on teamwork, cleanliness, efficiency, andaccountability.• Establish kitchen SOPs covering preparation, storage, production, hygiene, opening/closingprocedures, and quality control.• Ensure full compliance with food safety, hygiene, sanitation, HACCP principles, and applicablelocal regulations.• Manage suppliers in coordination with management, including product specifications, qualityassessment, pricing, and alternative sourcing.• Monitor inventory levels and establish effective ordering, receiving, storage, stock rotation, andwaste-control procedures.• Conduct regular quality checks on ingredients, prepared items, finished dishes, and presentation.• Develop seasonal dishes, promotions, signature items, and new menu concepts that strengthenShelter’s market positioning.• Work closely with restaurant management, operations, marketing, and front-of-house teams toimprove the overall guest experience.• Analyze guest feedback, sales performance, menu popularity, and profitability to recommend menuimprovements.• Ensure kitchen readiness during peak periods and maintain appropriate production planning andstaffing levels.• Prepare regular reports covering food cost, wastage, inventory, kitchen performance, staffing,quality issues, and corrective actions.• Take full ownership of the kitchen’s operational performance and contribute to Shelter’s overallprofitability and brand development.</p><p>Job Qualifications• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef, preferably within areputable casual-dining or upscale casual-dining restaurant.• Strong experience with international cuisine and contemporary casual-dining concepts.• Demonstrated ability to develop and improve menus rather than only execute an existing menu.• Strong knowledge of recipe development, recipe costing, portion control, yield management, andfood-cost optimization.• Solid understanding of kitchen operations, inventory management, purchasing, suppliermanagement, and waste reduction.• Proven experience leading, training, and developing kitchen teams.• Strong knowledge of food safety, hygiene standards, HACCP principles, and professional kitchenpractices.• Ability to maintain consistent food quality and presentation during high-volume operations.• Commercial understanding of the relationship between menu design, pricing, food cost, sales mix,and restaurant profitability.• Ability to use operational reports, inventory data, and sales information to make informed decisions.• Strong communication and coordination skills with management, front-of-house teams, suppliers,and kitchen staff.• Culinary education or professional culinary certification is preferred.• Previous experience in Egypt’s restaurant market is an advantage.• Experience in restaurant openings, repositioning, menu transformation, or concept development ishighly desirable.Competencies RequiredCulinary Leadership: Strong culinary knowledge combined with the ability to establish clear standards and lead the kitchen by example. Menu Development &amp; Creativity: Ability to create commercially attractive dishes that fit Shelter’s identity while balancing innovation, customer preferences, operational practicality, and profitability. Food-Cost Management: Strong understanding of recipe costing, purchasing, yields, portions, waste, inventory, and gross-margin management. Quality &amp; Consistency: Ability to ensure that every dish maintains the required taste, portion, temperature, presentation, and overall standard regardless of shift or kitchen team. Kitchen Leadership &amp; Team Development: Ability to recruit, organize, train, motivate, evaluate, and retain a productive kitchen team.Operational Discipline: Strong planning, organization, preparation, scheduling, stock management, and service-execution capabilities.Commercial Awareness: Understands that an Executive Chef is responsible not only for excellent food but also for supporting restaurant revenue, profitability, customer satisfaction, and repeat business. Problem Solving &amp; Decision Making: Able to respond quickly and professionally to service issues,</p><p>staffing shortages, supplier problems, quality concerns, and unexpected operational challenges.Customer Orientation: Understands Shelter’s target audience and translates customer expectations and feedback into improvements in food, presentation, and menu offering.Innovation &amp; Market Awareness: Keeps up with food trends, competitor offerings, ingredients, presentation techniques, and changing customer preferences.Communication &amp; Collaboration: Works effectively with restaurant management, front-of-house, purchasing, marketing, finance, and other stakeholders.Ownership &amp; Accountability: Takes responsibility for kitchen results, including food quality, food cost, wastage, hygiene, staffing, productivity, and overall kitchen performance.Attention to Detail: Maintains high standards across ingredients, preparation, plating, cleanliness, storage, recipes, and kitchen organization.Performance Orientation: Works against measurable targets and continuously looks for opportunities to improve quality, efficiency, guest satisfaction, and profitability.</p><p><br></p><p><br></p><p><br></p>

Company Description Takery provides the digital and physical infrastructure that businesses and communities need to thrive in the on-demand age. The company designs platforms tailored to evolving consumer habits and expectations. Takery focuses on bringing businesses closer to customers and communities through streamlined, technology-enabled solutions. Team members contribute to a fast-paced environment that supports growth, innovation, and operational excellence for partners in the food and service sectors.<br>Role Description The Senior Sales | Cloud Kitchen role is a full-time, on-site position based in Cairo, Egypt. The role involves driving sales growth for Takery’s cloud kitchen operations by identifying new business opportunities, managing key accounts, and maintaining strong relationships with restaurant partners and other stakeholders. Daily tasks include prospecting and pitching to potential clients, presenting Takery’s cloud kitchen solutions, negotiating contracts, and tracking performance metrics. The Senior Sales | Cloud Kitchen professional will collaborate with operations and marketing teams to optimize kitchen utilization, ensure customer satisfaction, and support the rollout of new services or locations. The role also requires monitoring market trends, preparing sales reports, and contributing to sales strategies that align with Takery’s overall business goals.<br>Qualifications<br> Candidates should possess strong Communication and Customer Service skills to build relationships, handle inquiries, and maintain client satisfaction. Candidates should possess knowledge of Food Preparation, Cooking, and Hygiene standards to understand cloud kitchen operations and ensure compliance with safety and quality requirements. Proven experience in B2B sales, business development, or account management, preferably in food delivery, hospitality, or cloud kitchen environments. Ability to work on-site in Cairo, Egypt, manage multiple accounts, and meet sales targets in a fast-paced setting. Strong negotiation, presentation, and analytical skills, with proficiency in using CRM tools and basic office software. Bachelor’s degree in Business, Marketing, Hospitality Management, or a related field is preferred.

<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>The Food Safety &amp; Hygiene Supervisor is responsible for establishing, monitoring, and maintaining the highest standards of food safety, sanitation, and hygiene across all Food &amp; Beverage outlets, kitchens, banqueting, and storage facilities at Novotel Cairo Airport. This role ensures full compliance with Accor’s ALLSAFE standards, HACCP, ISO 22000 principles, and local regulations set by the Egyptian National Food Safety Authority (NFSA).</p><br><p>Key Responsibilities</p><br><p><strong>1. Hygiene &amp; HACCP Compliance</strong></p><br><ul><li><p>Conduct daily inspections of all kitchens, food preparation areas, guest outlets, store rooms, and stewarding facilities to ensure strict hygiene standards.</p><br></li><li><p>Monitor critical control points (CCPs) including food storage temperatures, cooking/cooling logs, defrosting procedures, and cross-contamination risks.</p><br></li><li><p>Oversee personal hygiene standards for all food handlers (uniforms, hair restraints, handwashing practices, and health certificates).</p><br></li><li><p>Ensure proper chemical usage, dosing, and safety data sheet (SDS) compliance across kitchen and stewarding areas.</p><br></li></ul><p><strong>2. Audits &amp; Lab Testing</strong></p><br><ul><li><p>Coordinate regular third-party audits (e.g., Cristal, Bureau Veritas, SGS) and internal Accor hygiene assessments.</p><br></li><li><p>Manage routine microbiological testing for food samples, surface swabs, ice machines, and water quality in coordination with accredited laboratories.</p><br></li><li><p>Supervise the integrated Pest Control management program, reviewing technician reports and following up on recommended preventive actions.</p><br></li></ul><p><strong>3. Training &amp; Education</strong></p><br><ul><li><p>Develop and deliver mandatory Food Safety and Personal Hygiene training programs for all new hires and existing kitchen/F&amp;B staff.</p><br></li><li><p>Maintain comprehensive training logs in coordination with the Talent &amp; Culture department to satisfy audit requirements.</p><br></li></ul><p><strong>4. Supplier Quality &amp; Receiving</strong></p><br><ul><li><p>Inspect receiving dock operations to verify supplier delivery conditions, vehicle hygiene, product temperatures, and expiry dates.</p><br></li><li><p>Participate in supplier audits and quality reviews in coordination with the Purchasing department.</p><br></li></ul><p><strong>5. Documentation &amp; Incident Management</strong></p><br><ul><li><p>Maintain up-to-date HACCP documentation, corrective action logs, and audit reports.</p><br></li><li><p>Investigate any guest complaints or internal incidents related to food safety, implementing immediate corrective and preventive actions.</p><br></li></ul><br>Qualifications<br><br><ul><li><p><strong>Education:</strong> Bachelor’s degree in Food Science, Microbiology, Environmental Health, Hospitality Management, or a related field.</p><br></li><li><p><strong>Experience:</strong> Minimum 2–3 years of experience in a food safety/hygiene role within a 4-star or 5-star international hotel chain.</p><br></li><li><p><strong>Certifications:</strong> Certified HACCP Level 3 or 4, ISO 22000 Internal Auditor certification preferred.</p><br></li><li><p><strong>Knowledge:</strong> Deep understanding of Egyptian National Food Safety Authority (NFSA) regulations and Accor hygiene standards.</p><br></li><li><p><strong>Languages:</strong> Fluent in Arabic and English (written and spoken).</p><br></li><li><p><strong>Skills:</strong> Strong observational skills, detail-oriented, and effective communication and coaching capabilities.</p><br></li></ul><br>Additional Information<br><br><p>experience is an asset<br>Prior experience working with Opera or a related system<br>Fluency in English<br>additional languages are a plus<br>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<p><strong>Company Description</strong> DEEMAX CO. is a leading company in the field of industrial kitchen processing, providing high-quality and efficient equipment for restaurants, hotels, and social clubs in Egypt. The company specializes in designing, supplying, and offering spare parts for a wide range of professional kitchen devices. DEEMAX CO. also delivers comprehensive maintenance services to ensure equipment operates at maximum efficiency. With a strong focus on the food and hospitality sector, the company is committed to world-class products, expert consultation, and tailored kitchen designs that meet diverse operational needs. Customer care, satisfaction, and long-term partnership are at the core of its business philosophy.</p><p><strong>Role Description</strong> This is a full-time, on-site Sales Representative role based in Cairo. The Sales Representative will engage with existing and potential clients in the food and hospitality sector to understand their kitchen equipment and design needs, present suitable solutions, and drive sales of DEEMAX CO.’s products and services. Daily responsibilities include prospecting new customers, conducting product demonstrations, preparing and delivering quotations, and following up on leads to close deals. The role also involves coordinating with the technical and design teams to ensure accurate proposals, managing customer accounts, and maintaining strong relationships through regular visits and communication. The Sales Representative will track sales performance, report market feedback, and contribute to continuous improvement in customer experience.</p><p><strong>Qualifications</strong></p><p> </p><ul><li>Strong sales and negotiation skills, with the ability to identify customer needs and present tailored solutions.</li><li>Experience in client relationship management and customer service, preferably within the food, hospitality, or industrial equipment sectors.</li><li>Solid communication and presentation skills, with the ability to explain technical product features in clear, accessible language.</li><li>Basic understanding of industrial kitchen equipment or willingness to learn technical product details and specifications.</li><li>Proficiency in using CRM tools and standard office software for tracking leads, preparing proposals, and reporting.</li><li>Ability to work on-site in Cairo, travel locally to visit clients, and manage time effectively in a field-oriented role.</li><li>Relevant diploma or bachelor’s degree in Business, Marketing, Engineering, Hospitality Management, or a related field is preferred.</li><li>Previous experience in B2B sales or project-based sales is an advantage.</li><li>Commitment to high ethical standards, non-discriminatory practices, and collaborative teamwork.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines.</li><li>Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear.</li><li>Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards.</li><li>Ensure that all food items included in the daily menu, buffet, banquet, and à la carte requirements are prepared and ready for service on time.</li><li>Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene.</li><li>Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards.</li><li>Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas.</li><li>Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products.</li><li>Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs.</li><li>Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions.</li><li>Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section.</li><li>Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Chef and Sous Chef.</li><li>Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours.</li><li>Ensure that food is prepared according to the daily buffet program, banquet requirements, à la carte orders, and production plan for the Garde Manger section.</li><li>Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation.</li><li>Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel’s standards.</li><li>Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service.</li><li>Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards.</li><li>Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen.</li><li>Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System.</li><li>Ensure that all food products are handled according to FIFO principles and that expired, spoiled, or unsuitable products are not used.</li><li>Monitor the quality, freshness, temperature, and appearance of all ingredients and prepared food items throughout the working period.</li><li>Ensure proper handling and storage of cold food products and maintain the required temperature throughout preparation, storage, and service.</li><li>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of kitchen equipment, water, and energy.</li><li>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste, environmental pollution, and harmful effects on the environment.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education:</strong> At least a high school or vacation diploma.</li><li><strong>Experience: </strong>At least 8 years of practical experience.</li><li><strong>Foreign Language:</strong> Not required.</li><li><strong>Courses and Seminars:</strong> Prior attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy: </strong>Not required.</li><li><strong>Skills:</strong> Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<p><h4>Job summary</h4> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <br> <h4>Candidate profile</h4> <br> <h4>Education and experience</h4> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <br> <h4>Core work activities</h4> <br> <h4>Ensuring culinary standards and responsibilities are met</h4> <ul> <li>Manages kitchen shift operations and ensures compliance with all food & beverage policies, standards and procedures.</li> <li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li> <li>Assists executive chef with all kitchen operations and preparation.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li>Assists in determining how food should be presented and creates decorative food displays.</li> <li>Maintains purchasing, receiving and food storage standards.</li> <li>Ensures compliance with food handling and sanitation standards.</li> <li>Performs all duties of kitchen managers and employees as necessary.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Operates and maintains all department equipment and reports malfunctions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> </ul> <br> <h4>Leading kitchen operations</h4> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Maintains the productivity level of employees.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Ensures property policies are administered fairly and consistently.</li> <li>Communicates performance expectations in accordance with job descriptions for each position.</li> <li>Recognizes success performance and produces desired results.</li> </ul> <br> <h4>Ensuring exceptional customer service</h4> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Sets a positive example for guest relations.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Handles guest problems and complaints.</li> </ul> <br> <h4>Maintaining culinary goals</h4> <ul> <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li> <li>Utilizes the labor management system to effectively schedule to business demands and for tracking of employee time and attendance.</li> <li>Trains employees in safety procedures.</li> </ul> <br> <h4>Managing and conducting human resource activities</h4> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Brings issues to the attention of the department manager and human resources as necessary.</li> </ul> <br> <h4>Additional responsibilities</h4> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <br> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<strong>Company Description</strong> Boniv Hospitality is a concept-driven hospitality company focused on creating places guests genuinely connect with and remember. The organization believes hospitality goes beyond food and service, integrating atmosphere, design, emotion, and human connection into every venue. Through thoughtful concept development and operational excellence, Boniv crafts experiences that feel personal and memorable. Boniv aims to shape destinations that become part of guests’ everyday stories, encouraging repeat visits and long-term loyalty.<br><strong>Role Description</strong> The Head Chef – Asian Kitchen (Sushi – Wagyu) is a full-time, on-site role based in New Cairo. The role involves overseeing daily kitchen operations, with a focus on high-quality sushi and wagyu preparation, menu development, and consistent execution of Asian-inspired dishes. The Head Chef will lead and mentor the kitchen team, manage food ordering and inventory, and ensure adherence to food safety and hygiene standards. Responsibilities include collaborating with management to design seasonal menus, maintaining cost controls, and delivering an elevated dining experience that aligns with Boniv’s concept and guest expectations. The role also requires hands-on cooking during service, coordinating with front-of-house teams, and continuously refining recipes and presentation to meet brand and quality standards.<br><strong>Qualifications<br></strong> <br><ul><li>Demonstrated expertise in Asian cuisine, specifically sushi preparation and wagyu cooking, with strong overall Food &amp; Beverage knowledge.</li><li>Strong Food Safety and hygiene skills, including familiarity with relevant regulations and best practices in professional kitchens.</li><li>Proven Team Leadership and Training capabilities, with experience managing, coaching, and developing kitchen staff.</li><li>Excellent Customer Service mindset, working closely with front-of-house teams to deliver consistent, high-quality guest experiences.</li><li>Previous experience as a Head Chef or senior chef in a high-end or concept-driven restaurant, preferably with Asian cuisine focus.</li><li>Solid menu planning, cost control, and inventory management skills.</li><li>Ability to work on-site in New Cairo, including evenings, weekends, and holidays as required by restaurant operations.</li><li>Culinary degree or formal training in professional cooking is preferred; equivalent hands-on experience will be considered.</li></ul>

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

<strong>Company Description</strong> Boniv Hospitality is a concept-driven hospitality company dedicated to creating places guests genuinely connect with and return to. The organization believes hospitality is about more than food and service, focusing on atmosphere, design, emotion, and authentic human connection. Boniv crafts thoughtfully designed concepts and delivers experience-led execution to create memorable destinations. Through operational excellence and a commitment to quality, Boniv aims to become part of guests’ everyday stories and special moments.<br><strong>Role Description</strong> The Head Chef – Asian Cuisine (Sushi – Wagyu) is a full-time, on-site role based in New Cairo. This role oversees the full kitchen operation for Asian cuisine with a focus on sushi and premium wagyu dishes, including menu development, recipe standardization, and quality control. The Head Chef leads, trains, and schedules kitchen team members, ensuring consistent execution, food safety, and hygiene standards. Daily responsibilities include supervising food preparation and presentation, managing inventory and supplier relationships, controlling food costs, and collaborating with management on seasonal menus and special events. The role also involves maintaining a positive, inclusive kitchen culture and delivering an elevated culinary experience aligned with Boniv’s brand and guest expectations.<br><strong>Qualifications<br></strong> <br><ul><li>Strong expertise in Asian cuisine, with advanced skills in sushi preparation, wagyu cooking techniques, and menu innovation.</li><li>Proficiency in kitchen operations, including team leadership, staff training, workflow planning, and coordination during peak service.</li><li>Solid knowledge of food safety, HACCP standards, hygiene protocols, and compliance with local health regulations.</li><li>Experience in inventory management, supplier coordination, cost control, and maintaining high-quality ingredients.</li><li>Ability to design and refine menus, standardize recipes, and ensure consistency in flavor, portioning, and presentation.</li><li>Effective communication and interpersonal skills, with the ability to collaborate with front-of-house and management teams.</li><li>Demonstrated ability to work in a fast-paced, high-pressure environment while maintaining professionalism and attention to detail.</li><li>Prior experience as a Head Chef or Senior Sous Chef, preferably in upscale Asian or Japanese-focused restaurants.</li><li>Culinary degree or professional culinary training is preferred; equivalent practical experience will be considered.</li><li>Commitment to an inclusive, non-discriminatory work environment and the ability to lead a diverse team.</li></ul>

<p><h4>Company description</h4> <p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences, and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p> <p>A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.</p> <p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh, and 9 km from Sharm El-Sheikh airport.</p> <h4>Job description</h4> <p>Ensure that guests are satisfied with the production and presentation of food.<br> Ensure that the production and quality of food produced within the facility continuously comply with cost and hygiene rules.<br> Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair. It is not permitted for men to have a moustache or beard.<br> Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events, and designing their training programs.<br> Be responsible for testing the taste, appearance, and compliance with food safety of food produced in his/her section and inform the Chef de Partie and Section Supervisor in case of any adverse events related to production.<br> Ensure that all food listed in the daily menu is prepared.<br> Prepare orders in accordance with established standards.<br> Pay utmost attention to the quantities planned for food portions.<br> Ensure that the products used to make food are prepared accurately and timely.<br> Store food in his/her workstation in the most correct manner.<br> Pay utmost attention to hygiene, cleaning, and health conditions.<br> Be responsible for producing food according to the standard recipes developed for all foods in order to standardize portions, taste, and quality.<br> Keep records related to the preparation, cooking, and presentation of food, as required by the food safety management system.<br> Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.<br> Carry out all other duties assigned by managers and hotel management not specified in the job description.</p> <p>Predict that all activities and purchased equipment and belongings may impact the environment. Participate in all activities organized to protect biological diversity and share responsibilities to increase environmental knowledge and conduct necessary training.<br> Aim to minimize consumption of all materials and equipment currently used (paper, printed materials, etc.).<br> Implement necessary warnings and departmental training to save energy within the facility.<br> Continue implementing decisions taken for saving energy.<br> Predict the effects of the environment and energy efficiency on purchased equipment.<br> Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution, and minimize harmful effects on the environment.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in training in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p> <p>A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.</p> <p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh, and 9 km from Sharm El-Sheikh.</p> <h4>Job description</h4> <ul> <li>Identify training requirements for Food Safety System and support planning and realization of trainings.</li> <li>Support process owners in order to identify and prepare required documents and quality records within Food Safety System requirements.</li> <li>Monitor efficiency of Food Safety System documents within implementation and report to his/her department.</li> <li>Within Food Safety System provide that: <ul> <li>Lead periodic control, monitoring, and validation processes according to related plan and procedures.</li> <li>Lead monitoring and related control processes in order to lead the system in every point which affects food safety such as receiving area for foods and beverages, transportation, stores, preparation areas, buffets, etc.</li> <li>Routine control process of issues regarding all cleaning, personal hygiene, personnel opportunities, etc.</li> <li>Take samples from foods, drinking water, potable water, surfaces which are in contact with foods, personnel hands, raw materials for microbiological and/or, in case of necessity, other laboratory analysis. Comment on analysis results appropriately.</li> <li>Routine check of personnel hands and surfaces which touch foods with practical swabs.</li> <li>Realize following representative samples from kitchens.</li> <li>Give trainings to spot and grouped personnel.</li> <li>Follow legal regulations and standards related to Food Safety System.</li> <li>Check nonconforming products which appear within Food Safety System and report.</li> <li>Lead continuance of process in case of any emergency case, recall, etc., within related procedures; follow, monitor the results, comment and report, and monitor efficiency of planned actions. Interfere in the process in necessary situations.</li> </ul> </li> <li>Meet guests directly in case of any necessary guest complaint related to Food Safety.</li> <li>Check the compatibility between Standards of Tour Operations Federation and current Food Safety Management System; provide necessary actions and information flow between each process owner.</li> <li>Help lead relationships with auditors who come from tour operators or during external food safety audits.</li> <li>Be available at the facility during audits realized by tour operators.</li> <li>Follow the actions which should be taken for audit results of external Food Safety System audits and Tour Operators.</li> <li>Assess recommendations and inform the staff about Food Safety Management System. Study with the department managers in order to improve the system and give necessary required information, make suggestions to establish the substructure of the system, assist continuous improvement of the system.</li> <li>Support preparation of reports and statistical data related to Food Safety.</li> <li>Implement duties assigned by manager.</li> <li>Refer to Quality Manager for leading all works, work together by communicating effectively and provide full and effective information flows to the group of quality system management.</li> <li>Report diagnosis after finalizing works and analysis by making statistical data to related departments and Quality Manager.</li> <li>Work with the facility doctor in coordination. Provide necessary actions by monitoring sickness of facility guests which is related to foods.</li> <li>Attend seminars, conduct research to increase knowledge and experience. Continuously improve. Follow occupational publications and trends.</li> <li>Work to improve facility image, remain memorable in guests’ minds, and provide guest satisfaction and loyalty.</li> <li>Responsible to Quality Manager.</li> <li>Responsible for working with all kitchens and stewarding departments in accordance with hygiene rules.</li> <li>Cooperate with all chefs of kitchen and stewarding departments.</li> <li>Support manager by facilitating manager’s work and providing continuous improvement.</li> <li>Look after all operational equipment and materials and care for them.</li> <li>Ensure appearance of uniforms, daily hygiene, and personal hygiene according to standards at all times.</li> <li>Move according to hygiene rules; follow technical problems and cleanings in responsible areas.</li> <li>Have full information about hotel services and qualities such as areas, activities, etc.</li> <li>Inform department manager in case of any accident, problem, or suspicious situation.</li> <li>Predict that all activities and purchased equipment and belongings may create disease for the environment; participate in all activities organized to protect biological diversity and share responsibilities. Share individual responsibilities to increase environmental knowledge and carry out necessary trainings. Provide minimum consumption of currently used items and equipment (paper, printed materials, etc.).</li> <li>Implement necessary warnings and departmental trainings to save energy inside the facility. Carry on implementing decisions taken for saving energy. Predict effects on environment and energy efficiency on purchased equipment.</li> <li>Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects to the environment, and lead staff accordingly.</li> <li>Provide safe carrying, storing, and use of chemicals in accordance with laws, controlling and reducing chemical pollution.</li> <li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li> </ul> <h4>Qualifications</h4> <ul> <li>Education: 4-year bachelor's degree from veterinary or equivalent faculty.</li> <li>Experience: At least 2 years of work experience.</li> <li>Foreign language: Sufficient level of English to communicate effectively with guests and employees.</li> <li>Courses and training: Have theoretical training or experience in rules and legislation within the job.</li> <li>Computer literacy: MS Office applications.</li> <li>Skills: Good representation, good communication skills, ability to create systems, inquisitive, leadership, problem-solving in times of crisis, handling excess stress and complex issues, analytical, good interpersonal skills, ability to establish open communication, delegation, and problem-solving.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Bring in the daily materials pulled from the storage house to the kitchen.<br> Support directly the Chef de Partie or Demi Chef in the daily operation and work.<br> Take full responsibility for your section when your immediate supervisor is not present.<br> Work according to the menu specifications (pictures and/or portions) set by the Chef.<br> Keep the working area at all times in hygienic conditions according to the rules set by the hotel.<br> Communicate to your direct supervisor in all relevant and important matters.<br> Control food stock.<br> Promote efficiency, confidence, courtesy and an extremely high standard of social skills.<br> Generally promote and ensure good inter-departmental relations.<br> Display a pleasant manner and positive attitude at all times and promote a good company image to guests and colleagues.<br> Demonstrate pride in the workplace and personal appearance at all times when representing the hotel, thus identifying a high level of commitment.<br> Adhere to company and hotel rules and regulations at all times.<br> Report any equipment failures or problems to the Maintenance Department.<br> Pass any maintenance requests to the Maintenance Department.<br> Participate in any training or development schemes as recommended by senior management.<br> Assist the Duty Manager in any task outlined or detailed by him or her.<br> Comply with any reasonable request made by management to the best of your ability.<br> Ensure that the standards required by law and by management are maintained at all times in the areas specified above.</p> <h4>Qualifications</h4> <p><strong>Education:</strong> At least a primary school diploma.<br> <strong>Experience:</strong> Can learn the job in 3 years and perform duties at the expected level.<br> <strong>Foreign language:</strong> Not required.<br> <strong>Courses and seminars:</strong> Prior attendance in trainings in the related field.<br> <strong>Computer literacy:</strong> Not required.<br> <strong>Skills:</strong> Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job that can be learned in a few months.</p> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong><br> In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p><strong>Note:</strong> Customization may be included for any specific local or legislative requirements, such as work permits.</p> <p><strong>Our commitment to diversity & inclusion:</strong><br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: 4 to 6 years of related work experience.<br>Supervisory Experience: At least 2 years of supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p><h4>Company description</h4> <p>Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms and suites featuring contemporary designs, including a unique side for adults.</p> <p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p> <p>Join our motivated and vibrant team and build your career with us.</p> <h4>Job description</h4> <p>Support the Executive Chef in selecting qualified personnel for the Italian kitchen; ensuring that staff work in a healthy, coherent, systematic, and organized manner; and creating team spirit while increasing their motivation through training, professional skills, and personal development.</p> <p>Is responsible for the cost, quality, hygiene, taste, and presentation of all Italian dishes produced in or purchased by the facility and for ensuring guest satisfaction related to these.</p> <p>Within kitchen hygiene rules, all chefs working in the kitchen should maintain short and well-cared-for hair, and men are not allowed to have moustaches or beards.</p> <p>Work in a coordinated manner with all Sous Chefs and Section Chefs and instruct them as needed regarding Italian cuisine.</p> <p>Identify the work methods and Italian cooking standards and ensure that these are applied to prepare food of high quality and to maintain personnel efficiency.</p> <p>Check the daily provision vouchers and accelerate the circulation of slow-moving Italian ingredients.</p> <p>Control the current status of raw foods and provisions; prevent spoilage; ensure efficient use of excess food; and control food portions.</p> <p>Make sure all personnel comply with personal hygiene rules.</p> <p>Check all storage areas at the beginning of work; ensure they are orderly; deliver old products to production; and make sure remaining food is used efficiently. Check cooling systems and ensure food is used according to the first-in, first-out (FIFO) principle.</p> <p>Check the menu and inform the personnel of any missing or problematic ingredients to prevent recurring issues.</p> <p>Monitor the performance of personnel and report any inefficiencies to the Executive Chef.</p> <p>Assist the Executive Chef in preparing Italian menus, taking into account facility standards, food cost budgets, and special occasions (private functions, special themes, etc.).</p> <p>Determine the necessary cooking methods to produce Italian food in a quality and healthy manner and control whether these methods are implemented.</p> <p>Deliver trainings to kitchen staff about menu preparation, Italian recipes, and food cost management (excluding standard trainings such as Food Safety System and ISO standards).</p> <p>Regularly monitor the food safety management system.</p> <p>Keep track of relevant publications, seminars, and culinary events to operate the Italian kitchen in a modern, healthy, and efficient manner.</p> <p>Instruct stewards to ensure that the kitchen is extremely clean, safe, and compliant with hygiene rules.</p> <p>Communicate workloads and operations to staff, assign personnel to projects based on their strengths and weaknesses, and support their development.</p> <p>Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events, and design their training programs.</p> <p>In addition to the above, carry out the Executive Chef’s written and verbal orders and report to senior managers.</p> <p>Prepare all Italian dishes in the restaurant initially and demonstrate preparation methods to personnel. Be responsible for production and presentation of the food.</p> <p>Remain in the kitchen during service hours and, when needed, interact with guests to increase satisfaction.</p> <p>Predict environmental risks from all activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings. Ensure minimal consumption of resources and equipment (paper, printed materials, etc.).</p> <p>Implement necessary warnings and departmental trainings in order to save energy inside the facility.</p> <p>Implement proper waste management, reduce environmental pollution, and minimize harmful effects on the environment.</p> <p>Carry out all responsibilities related to the quality management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in this job description.</p> <h4>Qualifications</h4> <ul> <li><strong>Education:</strong> At least a high school or equivalent diploma.</li> <li><strong>Experience:</strong> Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li> <li><strong>Foreign language:</strong> At least intermediate level English.</li> <li><strong>Courses and trainings:</strong> Prior attendance in courses and seminars in the related field.</li> <li><strong>Computer literacy:</strong> Basic computer applications.</li> <li><strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li> </ul> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong></p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p><strong>Our commitment to diversity & inclusion:</strong></p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p><br><p>A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.</p><br><p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh</p><br><br>Job Description<br><br><p>&nbsp;Ensure that guests are satisfied with the production and presentation of food.</p><br><p>&nbsp;Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><br><p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p><br><p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.</p><br><p>Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p><br><p>Ensure that all of the food listed in the daily menu is prepared.</p><br><p>Prepare the orders in accordance with established standards.</p><br><p>Pay utmost attention to the quantities planned for the food portions.</p><br><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><br><p>Store the food in his/her work station in the most correct manner.</p><br><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><br><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><br><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><br><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><br><p>Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</p><br><p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><br><br>Qualifications<br><br><p> Education: At least a primary school diploma.</p><br><p> Experience: At least 5 years of practical experience.</p><br><p> Foreign Language: Not required.</p><br><p> Courses and Seminars: Prior attendance in trainings in the related field.</p><br><p> Computer Literacy: Not required.</p><br><p> Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p><br><p>A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.</p><br><p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh</p><br><br>Job Description<br><br><p>&nbsp;Ensure that guests are satisfied with the production and presentation of food.</p><br><p>&nbsp;Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><br><p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p><br><p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.</p><br><p>Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p><br><p>Ensure that all of the food listed in the daily menu is prepared.</p><br><p>Prepare the orders in accordance with established standards.</p><br><p>Pay utmost attention to the quantities planned for the food portions.</p><br><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><br><p>Store the food in his/her work station in the most correct manner.</p><br><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><br><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><br><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><br><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><br><p>Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</p><br><p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><br><br>Qualifications<br><br><p> Education: At least a primary school diploma.</p><br><p> Experience: At least 5 years of practical experience.</p><br><p> Foreign Language: Not required.</p><br><p> Courses and Seminars: Prior attendance in trainings in the related field.</p><br><p> Computer Literacy: Not required.</p><br><p> Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</p><br><p>A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.</p><br><p>Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh</p><br><br>Job Description<br><br><p>&nbsp;Ensure that guests are satisfied with the production and presentation of food.</p><br><p>&nbsp;Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.</p><br><p>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</p><br><p>Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.</p><br><p>Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.</p><br><p>Ensure that all of the food listed in the daily menu is prepared.</p><br><p>Prepare the orders in accordance with established standards.</p><br><p>Pay utmost attention to the quantities planned for the food portions.</p><br><p>Ensure that the products to be used to make food are prepared accurately and timely.</p><br><p>Store the food in his/her work station in the most correct manner.</p><br><p>Pay utmost attention to hygiene, cleaning and health conditions.</p><br><p>Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.</p><br><p>Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.</p><br><p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p><br><p>Carry out all other duties assigned by managers and hotel management not specified in the job description. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</p><br><p>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment</p><br><br>Qualifications<br><br><p> Education: At least a primary school diploma.</p><br><p> Experience: At least 5 years of practical experience.</p><br><p> Foreign Language: Not required.</p><br><p> Courses and Seminars: Prior attendance in trainings in the related field.</p><br><p> Computer Literacy: Not required.</p><br><p> Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p><br> </div>