Kitchen Design Jobs in Egypt

<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 are seeking an experienced and detail-oriented Sous Chef / Assistant Executive Chef to join our culinary team in Luxor, Egypt. In this pivotal leadership role, you will work alongside the Executive Chef to oversee kitchen operations, maintain exceptional food quality standards, and mentor a diverse culinary team. This position offers the opportunity to showcase your culinary expertise while contributing to an elevated dining experience in one of Egypt's most prestigious hospitality destinations.</p><br><ul><li>Oversee daily kitchen operations and ensure smooth workflow across all stations</li><li>Assist the Executive Chef in menu planning, recipe development, and culinary innovation</li><li>Supervise and mentor kitchen staff, providing guidance on food preparation techniques and professional standards</li><li>Maintain strict adherence to food safety, sanitation, and hygiene protocols</li><li>Monitor food quality, consistency, and presentation across all dishes</li><li>Manage inventory, portion control, and food costs while minimizing waste</li><li>Coordinate with other departments to ensure seamless service delivery</li><li>Train and evaluate kitchen staff performance, fostering a collaborative and professional environment</li><li>Prepare and execute complex dishes with precision and creativity</li><li>Ensure compliance with all health and safety regulations</li><li>Assist in scheduling and managing kitchen staff assignments</li><li>Contribute to continuous improvement of kitchen processes and procedures</li></ul><br>Qualifications<br><br><ul><li>Minimum 5 years of professional culinary experience in a high-volume kitchen environment</li><li>Proven experience in a supervisory or leadership role within a kitchen setting</li><li>Advanced proficiency in knife skills, food preparation, and cooking techniques</li><li>Current food safety and hygiene certification</li><li>Strong knowledge of international cuisines and culinary methods</li><li>Demonstrated ability to manage inventory, costs, and kitchen resources effectively</li><li>Excellent organizational and time management skills</li><li>Proficiency in kitchen management systems and food service software</li><li>Strong interpersonal and communication skills with the ability to lead and motivate teams</li><li>Ability to work in a fast-paced environment while maintaining attention to detail</li><li>Knowledge of Egyptian and Middle Eastern cuisine (preferred)</li><li>Experience in luxury or fine dining establishments (preferred)</li><li>Culinary training, apprenticeship, or formal culinary education (preferred)</li><li>Proven track record of mentoring and developing culinary talent (preferred)</li></ul><br>Additional Information<br><br><ul><li><p>Must be able to work and reside onboard Mövenpick Royal Lotus throughout assigned cruise schedules.</p><br></li><li><p>Must be flexible to work shifts, weekends, public holidays, and extended hours according to operational requirements.</p><br></li><li><p>Experience in international hotel chains, luxury cruise ships, or high-volume buffet operations is highly desirable.</p><br></li><li><p>Ability to manage food production efficiently within the space and storage limitations of a cruise vessel.</p><br></li><li><p>Must ensure consistent food quality, presentation, and service throughout the cruise itinerary.</p><br></li><li><p>Strong awareness of food safety, HACCP requirements, temperature control, and proper food storage under onboard operating conditions.</p><br></li><li><p>Ability to coordinate effectively with the Executive Chef, Restaurant Manager, Purchasing, Stores, and Stewarding teams.</p><br></li><li><p>Commitment to Accor and Mövenpick brand standards, Heartist culture, guest satisfaction, and culinary excellence.</p><br></li><li><p>Must demonstrate effective leadership, teamwork, adaptability, and problem-solving skills in a multicultural working environment.</p><br></li><li><p>Commitment to sustainable culinary practices, including food waste reduction, responsible stock management, and efficient resource utilization.</p><br></li><li><p>Must comply with onboard safety procedures, emergency instructions, and all applicable company policies.</p><br></li><li><p>Willingness to support special events, themed dinners, and culinary experiences designed to enhance the guest journey aboard Royal Lotus.</p><br></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Prepare the mise en place, handle food preparation, and assist with food presentation as part of the kitchen brigade.<br><br><br><ul><li>&nbsp; Prepare kitchen equipment for use.</li><li>&nbsp; Assemble and prepare ingredients for menu items.</li><li>&nbsp; Prepare simple food items.</li><li>&nbsp; Prepare food for service.</li><li>&nbsp; Assist with checking, receiving and storing of goods.</li><li>&nbsp; Maintain storage areas.</li><li>&nbsp; Clean kitchen and equipment.</li><li>&nbsp; Handle waste and linen.&nbsp;</li><li>&nbsp; Maintain a hygienic kitchen and high standards of personal hygiene.</li><li>&nbsp; Attend all briefings.</li><li>&nbsp; Participate in training.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Talent 360 is hiring a Chef to join our team.<br> This is a full-time, on-site opportunity for a skilled and passionate professional who is committed to preparing high-quality dishes while maintaining excellent standards of food quality, consistency, and hygiene.<br> Key Responsibilities Prepare and present high-quality dishes according to established recipes and standards.<br> Maintain food quality, taste, presentation, and consistency.<br> Ensure proper handling, storage, and preparation of food ingredients.<br> Follow food safety, hygiene, and sanitation standards at all times.<br> Maintain cleanliness and organization across the kitchen and work areas.<br> Properly operate and handle kitchen equipment and tools.<br> Collaborate with the kitchen team to ensure smooth daily operations.<br> Support the team in maintaining an efficient and well-organized kitchen environment.<br> Requirements Minimum 2 years of relevant experience as a Chef .<br> Minimum educational qualification: Diploma .<br> Strong knowledge of food preparation and kitchen operations.<br> Good understanding of food safety and hygiene standards.<br> Attention to detail and commitment to quality.<br> Ability to work effectively as part of a team.<br> Ability to work in a fast-paced environment.<br> Age: 18–30 years old .<br> Willingness to work on-site in New Cairo or Zayed .<br></span> </div>

<p><strong>Job Summary</strong></p><p></p><p>Ariika is looking for a skilled and detail-oriented Kitchen Installer to join our operations team. The ideal candidate will be responsible for installing kitchen cabinets, countertops, accessories, and related components according to company standards while ensuring excellent workmanship and customer satisfaction.</p><p></p><p><strong>Key Responsibilities</strong></p><ul><li><p>Install kitchen cabinets, countertops, hardware, and accessories according to approved drawings.</p></li><li><p>Read and understand technical drawings and installation plans.</p></li><li><p>Assemble and fit kitchen units accurately and efficiently.</p></li><li><p>Ensure proper alignment, leveling, and finishing of all installations.</p></li><li><p>Handle installation tools and equipment safely.</p></li><li><p>Report any site issues or missing materials before installation.</p></li><li><p>Maintain cleanliness of the work area after installation.</p></li><li><p>Ensure installations meet Ariika's quality standards.</p></li><li><p>Coordinate with supervisors and other teams to complete projects on schedule.</p></li><li><p>Provide a professional and respectful experience for customers during installation.</p></li></ul><p></p><p></p><p><strong>Requirements</strong></p><p><strong>Qualifications &amp; Requirements</strong></p><p></p><ul><li><p>Previous experience in kitchen installation is required.</p></li><li><p>Ability to read technical drawings is preferred.</p></li><li><p>Good knowledge of installation tools and carpentry techniques.</p></li><li><p>Attention to detail and high-quality workmanship.</p></li><li><p>Ability to work under pressure and meet deadlines.</p></li><li><p>Good communication and teamwork skills.</p></li><li><p>Willingness to travel to customer sites when required.</p></li><li><p>Valid driving license is a plus.</p></li></ul><p></p><p></p>

We’re hiring a Sales Engineer at Umbra Egypt.<br>Umbra Egypt is growing, and we’re looking for a commercially driven Sales Engineer who can combine technical understanding with strong communication, customer handling, and closing ability.<br>This role is ideal for someone with a background in architecture, engineering, interior design, furniture, fit-out, building materials, aluminum systems, landscaping, or other project-based industries.<br>The Sales Engineer will manage the customer journey from initial consultation through site visit, measurements, solution recommendation, quotation, follow-up, negotiation, and closing.<br>Key responsibilities include:* Handling assigned customer leads and inquiries* Understanding customer requirements, budget, and project needs* Conducting consultations and site visits* Taking accurate measurements and documenting site conditions* Recommending suitable products, materials, finishes, and solutions* Coordinating with the design team on proposals and revisions* Preparing and presenting quotations* Following up consistently with active opportunities* Negotiating and closing sales* Maintaining accurate CRM and pipeline information* Coordinating confirmed projects with design, production, installation, procurement, and finance teams* Building strong relationships with residential and commercial clients<br>Requirements:* Bachelor’s degree in Architecture, Architectural Engineering, Civil Engineering, Interior Architecture, Interior Design, or a related field* 1–4 years of relevant experience preferred* Strong communication, presentation, and negotiation skills* Good understanding of measurements, drawings, and site conditions* Basic Auto CAD knowledge is preferred* Strong commercial mindset and ability to close sales* Organized and disciplined with customer follow-up* Good Arabic and English* Comfortable conducting site visits across Cairo* Own car is preferred<br>Experience in pergolas, outdoor furniture, furniture, kitchens, aluminum systems, doors and windows, landscaping, fit-out, architectural products, or building materials is a strong advantage.<br>Location: New Cairo, Egypt Employment Type: Full-Time, On-Site Salary: EGP 15,000–19,000/month + sales commission OTE (On-target earning) - 30,000-45,000 EGP (Base + Commission)<br>At Umbra, the Sales Engineer is not simply responsible for sending quotations. They are the commercial owner of the customer and are expected to understand the project, recommend the right solution, build trust, follow up consistently, and close the opportunity.<br>If you believe you’re a good fit, apply through Linked In or send your CV to Umbra Egypt.

<p>Assist the Executive Sous Chef in the full operation of all kitchen units. Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. Work in a coordinated manner with all section chefs and instruct them as needed. Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased. Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle Plan food production in accordance with the stages identified by the Executive Culinary Chef. Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. Continuously monitor that the personnel working in the department comply with personal hygiene rules. Ensure that the records needed for the food safety system are kept regularly. Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef. Organise the personnel s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval. Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. responsible for preparing and overseeing authentic Greek cuisine, ensuring high-quality dishes while maintaining traditional Greek cooking techniques and standards.</p><p><strong>Desired Candidate Profile</strong></p><h2>Qualifications</h2><p><strong>Education :</strong> At least a high school or vocational diploma.</p><p><strong>Experience :</strong> Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</p><p><strong>Foreign Language:</strong> At least intermediate level English.</p><p><strong>Courses and Training:</strong> Prior attendance in courses and seminars in the related field.</p><p><strong>Computer Literacy:</strong> Basic computer applications.</p><p><strong>Skills:</strong> Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>An exciting opportunity has arisen for talented culinary professionals to join the team at <strong>GAIA in Miami</strong>.</p><br><p>We are currently hiring for the following positions:</p><br><ul><li><p><strong>Pastry Chef de Partie</strong></p><br></li><li><p><strong>Chef de Partie</strong></p><br></li><li><p><strong>Demi Chef de Partie</strong></p><br></li><li><p><strong>Commis Chef</strong></p><br></li></ul><p>These opportunities are ideal for motivated and skilled individuals who are passionate about culinary excellence and eager to develop their careers within a fast-paced, high-performing back-of-house environment.</p><br><p><strong>About Us</strong></p><br><p><strong>GAIA Restaurant</strong> showcases the core elements of Grecian culture through warm hospitality, intricate details and an immersive dining experience. The homegrown food, beverage and lifestyle concept was created through a collaboration between Evgeny Kuzin and Chef Izu Ani.</p><br><p>Born in Dubai, GAIA has expanded internationally while maintaining its commitment to exceptional ingredients, refined Mediterranean cuisine and outstanding guest experiences.</p><br><p>We are seeking dedicated culinary professionals to join our dynamic kitchen team in a fine-dining environment. Successful candidates will demonstrate discipline, consistency, attention to detail and a strong desire to grow within a structured culinary setting.</p><br><p><strong>Duties &amp; Responsibilities</strong></p><br><ul><li><p>Prepare mise en place and execute dishes consistently according to recipes, portion sizes and presentation standards.</p><br></li><li><p>Support daily kitchen operations across assigned sections and ensure efficient service delivery.</p><br></li><li><p>Apply the appropriate cooking or pastry techniques accurately while maintaining quality and consistency.</p><br></li><li><p>Assist with tastings, menu trials, recipe development and special culinary projects as required.</p><br></li><li><p>Maintain clean and organized workstations while following HACCP, food safety and hygiene standards.</p><br></li><li><p>Monitor stock levels, rotate ingredients correctly, minimize waste and maintain accurate portion control.</p><br></li><li><p>Collaborate closely with senior chefs and the wider kitchen team to ensure smooth operations.</p><br></li><li><p>Adapt effectively during high-volume service, special requests and operational changes.</p><br></li><li><p>Maintain discipline, professionalism and attention to detail under pressure.</p><br></li><li><p>Represent GAIA’s standards through craftsmanship, consistency and culinary excellence.</p><br></li><li><p>Support special events, tastings and promotional activities when required.</p><br></li></ul><p><strong>At GAIA, we value our people. In return for your dedication, we offer:</strong></p><br><ul><li><p>Generous staff discount</p><br></li><li><p>Employee Assistance Program</p><br></li><li><p>Free meals while on duty</p><br></li><li><p>Global career development opportunities</p><br></li></ul><br><p><strong>Requirements</strong></p><br><ul><li><p>Previous experience in a similar culinary position, preferably within a fine-dining or high-volume restaurant environment.</p><br></li><li><p>Strong knowledge of kitchen operations, food preparation and relevant cooking or pastry techniques.</p><br></li><li><p>Good understanding of food safety, sanitation and hygiene standards.</p><br></li><li><p>Ability to work effectively in a fast-paced and demanding environment.</p><br></li><li><p>Strong communication, teamwork and time-management skills.</p><br></li><li><p>Positive attitude with a willingness to learn and develop.</p><br></li><li><p>Flexibility to work evenings, weekends and public holidays.</p><br></li></ul><p><strong>Eligibility:</strong></p><br><p>Must be legally authorized to work in the <strong>United States</strong> and have the necessary documentation to work in <strong>Florida</strong> (e.g., U.S. citizen, permanent resident, or valid work visa).</p><br> </div>

We’re Hiring: Kitchen Installation Engineer<br><br> Location: Alexandria, Egypt<br> Company: Purity<br><br>We are looking for a Kitchen Installation Engineer to join our team in Alexandria.<br><br>Requirements:<br><br>Graduate of the Faculty of Fine Arts<br><br>* 1–3 years of experience in kitchen installation<br>* Good knowledge of installation techniques and tools<br>* Ability to read technical drawings<br>* Attention to detail and commitment to quality<br>* Strong problem-solving skills<br><br>Job Responsibilities:<br><br>* Install kitchen units according to specifications<br>* Ensure proper alignment and finishing<br>* Handle on-site adjustments when needed<br>* Coordinate with the team to deliver projects on time<br><br>What We Offer:<br><br>* Competitive salary<br>* Growth and career development opportunities<br>* Professional work environment<br><br> To apply: Send your CV via WhatsApp: 01000803630<br> Feel free to share or recommend someone suitable

<p><h4>Company description</h4> <p>Why work for Accor?</p> <p>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.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Manage the daily kitchen operation, ensuring smooth, efficient, and high-quality food production.</p> <p>Prepare and oversee the preparation of authentic Greek and Mediterranean cuisine, maintaining traditional flavors, techniques, and presentation standards.</p> <p>Develop and execute Greek-inspired menus featuring appetizers, salads, seafood, meat, vegetarian dishes, desserts, and traditional specialties.</p> <p>Ensure consistency in taste, portion size, presentation, and overall food quality across all dishes.</p> <p>Lead, coach, train, and motivate kitchen team members to achieve high standards of culinary performance and service.</p> <p>Plan daily food preparation, mise en place, production schedules, and kitchen staffing requirements.</p> <p>Monitor the quality, freshness, and availability of ingredients, ensuring proper storage and handling of all food products.</p> <p>Coordinate with purchasing and suppliers to source authentic, high-quality Greek ingredients and specialty products.</p> <p>Monitor food inventory, stock levels, requisitions, and product availability while maintaining appropriate par levels.</p> <p>Support food cost control, portion control, wastage reduction, and efficient utilization of ingredients.</p> <p>Ensure compliance with food safety, hygiene, sanitation, HACCP, and applicable health and safety regulations.</p> <p>Maintain high standards of kitchen cleanliness, organization, equipment condition, and overall presentation.</p> <p>Ensure all kitchen equipment is operated correctly and safely, reporting maintenance requirements promptly.</p> <p>Work closely with food & beverage, service, stewarding, purchasing, and management teams to ensure seamless daily operations.</p> <p>Collaborate with the culinary management team on menu development, seasonal offerings, promotions, special events, and Greek culinary experiences.</p> <p>Introduce authentic Greek cooking techniques, ingredients, and presentations while adapting dishes to guest preferences and operational requirements.</p> <p>Monitor guest feedback and reviews, identifying opportunities to improve food quality, menu offerings, and the overall dining experience.</p> <p>Maintain consistency with the hotel’s culinary concept, brand standards, recipes, and standard operating procedures (SOPs).</p> <p>Ensure team members consistently follow grooming, hygiene, food handling, preparation, and service standards.</p> <p>Conduct regular briefings and provide ongoing coaching and training to improve team knowledge, productivity, and culinary skills.</p> <p>Assist with menu costing, recipe development, food specifications, and standardization of recipes.</p> <p>Prepare relevant kitchen reports and communicate operational issues, guest feedback, stock requirements, and improvement opportunities to management.</p> <p>Support kitchen opening and closing procedures, ensuring all operational and food safety requirements are completed.</p> <p>Maintain strong attention to detail and ensure every dish leaving the kitchen meets the required quality and presentation standards.</p> <p>Carry out all responsibilities related to the quality management systems implemented within the hotel and ensure compliance with applicable standards, policies, and procedures.</p> <h4>Qualifications</h4> <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> <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>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <p><strong>Our commitment to diversity & inclusion:</strong></p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel<br> 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.<br> This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Speciality area oversight:</strong> <ul> <li>Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</li> <li>Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</li> <li>Take charge of creating, refining, and enhancing dishes that fit the specialty area.</li> <li>Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</li> </ul> <strong>Menu development and execution:</strong> <ul> <li>Collaborate with the sous chef and executive chef to develop new menu items or specials within the specialty area.</li> <li>Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</li> <li>Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</li> </ul> <strong>Employee supervision and training:</strong> <ul> <li>Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</li> <li>Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</li> <li>Provide mentorship to staff, helping them develop skills within the specialty area.</li> <li>Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</li> </ul> <strong>Quality control and presentation:</strong> <ul> <li>Maintain high standards of food quality, flavor, and presentation in the specialty area.</li> <li>Monitor food preparation and cooking techniques to ensure they align with the restaurant’s standards.</li> <li>Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</li> </ul> <strong>Kitchen management:</strong> <ul> <li>Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</li> <li>Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</li> <li>Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</li> <li>Work with the team to ensure efficient food preparation, especially during peak hours.</li> </ul> <strong>Inventory and stock control:</strong> <ul> <li>Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</li> <li>Track ingredient usage to minimize waste and help control food costs.</li> <li>Work with the sous chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</li> </ul> <strong>Health, safety, and cleanliness compliance:</strong> <ul> <li>Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</li> <li>Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</li> <li>Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</li> </ul> <strong>Customer satisfaction:</strong> <ul> <li>Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</li> <li>Respond to customer feedback related to specialty dishes and make adjustments as needed.</li> <li>Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</li> </ul> <strong>Additional responsibilities:</strong> <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> <strong>Abilities / key competencies / skills</strong> <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> <strong>Leading myself</strong> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <strong>Leading others</strong> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <strong>Leading the business</strong> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <strong>Experience / certificates / education</strong> <ul> <li>Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</li> <li>Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Skills & attributes: <ul> <li>Strong culinary skills and knowledge in the specialty area.</li> <li>Proficient in using specialized tools or equipment unique to the culinary specialty.</li> <li>Strong leadership and organizational skills.</li> <li>Ability to multitask and work under pressure, particularly during peak service times.</li> <li>Exceptional attention to detail, particularly in food presentation and quality.</li> <li>Good understanding of food safety and sanitation standards.</li> </ul> </li> <li>Language: <ul> <li>Excellent reading, writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> </ul> </li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong><br> 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.<br> The ability to challenge the norm and work in an environment that is both creative and rewarding.<br> Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.<br> A competitive package and plenty of development opportunities.</p></p><p></p>

<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>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</li><li>Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.</li><li>Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.</li><li>Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.</li><li>Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.</li><li>Ensure that all sushi and Japanese food items included in the daily menu, buffet, à la carte, banquet, and special event requirements are prepared on time.</li><li>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</li><li>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</li><li>Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.</li><li>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</li><li>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</li><li>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</li><li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</li><li>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</li><li>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</li><li>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.</li><li>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</li><li>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</li><li>Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</li><li>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</li><li>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</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 primary school diploma.</li><li><strong>Experience: </strong>At least 5 years of practical experience.</li><li><strong>Foreign Language:</strong> Not required.</li><li><strong>Courses and Seminars:</strong> Prior attendance in trainings in the related field.</li><li><strong>Computer Literacy: </strong>Not required.</li><li><strong>Skills:</strong> 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.</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>Responsibilities</p><ul><li>Creative Leadership &amp; Menu Innovation</li><li>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</li><li>Reflect each brand s identity wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</li><li>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</li><li>Operational &amp; Quality Excellence</li><li>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</li><li>Maintain compliance with HACCP and all local food safety regulations.</li><li>Optimize production to control waste while preserving premium quality.</li><li>Team Development &amp; Culture</li><li>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</li><li>Conduct regular training sessions to enhance technical skills and service orientation.</li><li>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</li><li>Provide ongoing coaching and development opportunities aligned with departmental goals.</li><li>Financial &amp; Inventory Management</li><li>Manage budgets, control food and labor costs, and align with hotel financial objectives.</li><li>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</li><li>Support monthly forecasting and reporting with the Executive Chef and Finance team.</li><li>Guest Engagement &amp; Brand Collaboration</li><li>Actively engage with guests during key dining events and special occasions.</li><li>Collaborate with F&amp;B and Marketing on PR initiatives, seasonal concepts, and social media content.</li><li>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</li><li>Service Excellence &amp; Quality: Champion a culture of culinary excellence and intuitive service.</li><li>Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</li><li>Implement Service Standards &amp; Training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</li><li>Guest Feedback Integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</li><li>Training &amp; Development: Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</li><li>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</li><li>Encourage creativity, collaboration, and a positive work environment within the kitchen.</li><li>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</li><li>Sustainability: Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</li><li>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree s commitment to environmental responsibility.</li><li>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&amp;B operations.</li><li>Compliance &amp; Standards: Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</li><li>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</li><li>Ensure all staff are properly trained in emergency procedures and health &amp; safety protocols.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Abilities/Key Competencies/Skills</li><li>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.</li><li>Leading Myself Positive Orientation Operational Decision Making Self-Development &amp; Management</li><li>Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication</li><li>Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change</li><li>Experience:</li><li>Minimum 5 7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments.</li><li>Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts.</li><li>Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution.</li><li>Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</li><li>Education:</li><li>Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution.</li><li>Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred.</li><li>Additional qualifications in business administration, F&amp;B management, or nutrition &amp; sustainability are a plus.</li><li>Skills &amp; Attributes:</li><li>Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li><li>Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change.</li><li>Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li><li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management.</li><li>Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li><li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence.</li><li>Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&amp;B teams.</li><li>Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li><li>Adaptability &amp; Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li><li>Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li><li>Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands.</li><li>Language: Excellent reading, writing and oral proficiency in English language.</li><li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li></ul>

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

Job Description <div> <p>Director of Food &amp; 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 &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> <p>Key Responsibilities</p> <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></div><p><strong>Desired Candidate Profile</strong></p>Qualifications <div> <p>Candidate Profile</p> <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></div>

<p>The Sous Chef Garde Manger is responsible for assisting the Executive Chef in overseeing the operations of the Garde Manger section. This role ensures the preparation and presentation of high-quality cold dishes, salads, appetizers, and buffet items while maintaining the highest standards of food quality, hygiene, and consistency expected in a luxury hotel environment.</p><h3>What you will be doing:</h3><ul><li>Assist in supervising the daily operations of the Garde Manger section.</li><li>Ensure the preparation and presentation of cold dishes, salads, appetizers, charcuterie, and buffet items meet the hotel s luxury standards.</li><li>Maintain consistency in food quality, taste, portion control, and presentation.</li><li>Supervise and support kitchen staff within the Garde Manger section.</li><li>Coordinate with other kitchen sections to ensure smooth kitchen operations and timely service.</li><li>Maintain strict hygiene and food safety standards in compliance with hotel policies and local regulations.</li><li>Assist in menu planning and development of new cold dishes, seasonal offerings, and buffet presentations.</li><li>Monitor inventory levels, control food costs, and minimize waste.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Diploma or Degree in Culinary Arts, Hospitality, or related field.</p><p>Minimum 4 6 years of culinary experience, preferably in luxury hotels or upscale restaurants.</p><p>Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation .</p><p>Understanding of food safety and hygiene standards (HACCP or equivalent) .</p><p>Strong leadership and team management skills.</p><p>Excellent organizational and time management abilities.</p><p>Attention to detail and creativity in food presentation.</p><p>Ability to work in a fast-paced kitchen environment.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Key Responsibilities</b></p><p>Clean and sanitize kitchen equipment, utensils, dishes, and cookware.</p><p>Maintain cleanliness of all kitchen work areas, floors, and storage spaces.</p><p>Ensure proper waste disposal and recycling procedures are followed.</p><p>Organize and store cleaned kitchen items in designated areas.</p><p>Follow food safety, hygiene, and health &amp; safety regulations.</p><p>Assist the kitchen team with general cleaning and support tasks as needed.</p><p>Report any maintenance or safety issues to the supervisor.</p><p>Maintain a clean, safe, and organized working environment at all times.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Job Requirements</p><p>Bachelor's degree in any field (Graduates only).</p><p>Minimum 1 year of experience in a similar role.</p><p>Maximum age: 35 years .</p><p>Clear military service status (for male applicants).</p><p>Ability to work in a fast-paced environment.</p><p>Good physical fitness and attention to cleanliness.</p><p>Team player with a positive attitude.</p><p></p></section>

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 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.

<p>Jadeer is hiring on behalf of one of our clients in the Food &amp; Beverage industry in Egypt. We re Hiring: Training Specialist Food &amp; Beverage Location: Cairo, Egypt Industry: Food &amp; Beverage / Restaurant Chain We are hiring on behalf of a leading restaurant chain in Egypt, looking for a proactive and experienced Training Specialist to support employee development and operational excellence across restaurant and corporate functions. Role Overview The Training Specialist will be responsible for identifying training needs, designing and delivering training programs, and ensuring employees have the skills and knowledge required to perform effectively and contribute to the company's growth. Key Responsibilities Assess training and development needs across restaurant operations and head office departments Design, develop, and deliver training programs for operational and corporate employees Conduct onboarding and orientation programs for new hires Develop training materials, manuals, presentations, and e-learning content Facilitate training sessions for roles including: Branch Managers Supervisors Chefs &amp; Kitchen Staff Service Crew Corporate Employees Monitor and evaluate training effectiveness through assessments, feedback, and performance metrics Maintain training records and ensure compliance with company standards Collaborate with department managers to identify skill gaps and recommend development plans Support leadership development and succession planning initiatives Track training KPIs and prepare regular training reports</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor s degree in Human Resources, Business Administration, Education, Hospitality Management, or a related field 2 5 years of experience in Training, Learning &amp; Development, or Talent Development Experience in F&amp;B, hospitality, retail, or multi-branch operations is highly preferred Strong presentation, facilitation, and communication skills Experience in developing training materials and learning programs Knowledge of training evaluation methods and adult learning principles Strong organizational skills and ability to manage multiple training initiatives simultaneously Proficiency in Microsoft Office and Learning Management Systems (LMS) is a plus</p>