Kitchen Design Jobs in Egypt

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 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.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</strong> </p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</p> <p> Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Maintains food preparation handling and correct storage standards.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Plans and manages food quantities and plating requirements for the restaurant.</p> <p> Communications production needs to key personnel.</p> <p> Assists in developing daily and seasonal menu items for the restaurant.</p> <p> Ensures compliance with all applicable laws and regulations regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Estimates daily restaurant production needs.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> Determines how food should be presented and creates decorative food displays.</p> <p> </p> <p> <strong>Leading Kitchen Team</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Leads shift teams while personally preparing food items and executing requests based on required specifications.</p> <p> Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serving as a role model to demonstrate appropriate behaviors.</p> <p> Ensuring and maintaining the productivity level of employees.</p> <p> Ensures employees are cross-trained to support successful daily operations.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> </p> <p> <strong>Establishing and Maintaining Restaurant Kitchen Goals</strong> </p> <p> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</p> <p> Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</p> <p> Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</p> <p> Effectively investigates, reports and follows-up on employee accidents.</p> <p> Knows and implements company safety standards.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Sets a positive example for guest relations.</p> <p> Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Handles guest problems and complaints.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</p> <p> Manages employee progressive discipline procedures.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Uses all available on the job training tools for employees.</p> <p> Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p> <p> </p> <p> <strong>Additional Responsibilities </strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Attends and participates in all pertinent meetings.</p> <p> </p> </div> <div> </div> <p><br></p>

<p><h4>Company description</h4> <p>Movenpick Cairo Media City, Egypt</p> <h4>Job description</h4> <p>We're looking for an experienced and detail-oriented stewarding supervisor to join our team in 6th of October City, Egypt. In this pivotal role, you will oversee all non-culinary kitchen operations and stewarding activities, ensuring that our facilities maintain the highest standards of cleanliness, organization, and efficiency. You will lead a dedicated team of stewards and cleaners while managing inventory, equipment maintenance, and compliance with health and safety regulations. Your leadership, organizational skills, and commitment to excellence will directly impact our operational success and customer satisfaction.</p> <p><strong>Responsibilities include:</strong><br> <li>Supervise and mentor all stewards and cleaning staff, providing clear direction, constructive feedback, and ongoing training on proper procedures for equipment handling, storage, sanitation, and food safety in accordance with health department regulations.</li> <li>Monitor and maintain accurate inventories of china, glassware, and silver across all outlets, conducting quarterly inventory audits and ensuring each location maintains proper operating par levels.</li> <li>Develop and implement weekly schedules for stewarding and cleaning personnel, ensuring adequate coverage and efficient workflow while maintaining flexibility to address operational needs.</li> <li>Order and manage all stewarding chemicals, cleaning supplies, and operating materials on a weekly basis, analyzing usage patterns to optimize inventory levels and reduce waste.</li> <li>Expedite the ordering of kitchen utensils and small culinary equipment, communicating directly with outlet managers regarding equipment needs and proper handling procedures.</li> <li>Collaborate with facilities management to ensure medium and heavy-duty equipment (hand carts, food and beverage vehicles, etc.) remains in optimal working condition.</li> <li>Prepare detailed pull sheets for upcoming events and banquets, coordinating the gathering and loading of utensils and equipment onto trucks with precision and care.</li> <li>Conduct regular inspections of all kitchen and stewarding areas to identify potential operating problems, sanitation issues, and safety hazards before they escalate.</li> <li>Maintain open communication with front-of-house managers and event coordinators to ensure seamless coordination of equipment supply and support for all service operations.</li> <li>Verify that gas cylinders are adequately filled and all banquet equipment and stoves are in proper working condition prior to events.</li> <li>Develop and implement preventive maintenance procedures and best practices to minimize equipment downtime and operational disruptions.</li> <li>Maintain detailed records of inventory, equipment maintenance, and staff performance to support data-driven decision-making and continuous improvement.</li> </p> <h4>Qualifications</h4> <p><strong>Required qualifications:</strong><br> <li>Minimum 3 years of stewarding experience in a hospitality or food service environment.</li> <li>Proven supervisory or leadership experience with the ability to train, motivate, and manage a team effectively.</li> <li>Ability to lift and carry up to 75 pounds regularly.</li> <li>Strong organizational and time management skills with the ability to prioritize multiple tasks simultaneously.</li> <li>Comprehensive knowledge of food safety, sanitation standards, and health department regulations.</li> <li>Ability to identify potential operating problems and develop proactive solutions.</li> <li>Excellent communication skills, both written and verbal, with the ability to collaborate across departments.</li> <li>Flexibility to work varied schedules, including holidays, weekends, and extended hours as needed.</li> <li>Physical capability to perform duties in a fast-paced kitchen environment.</li> <li>Proficiency in basic inventory management and record-keeping.</li> </p> <p><strong>Preferred qualifications:</strong><br> <li>Experience with inventory management software or point-of-sale systems.</li> <li>Certification in food safety or hospitality management.</li> <li>Experience managing banquet or event stewarding operations.</li> <li>Knowledge of kitchen equipment maintenance and troubleshooting.</li> <li>Bilingual capabilities (Arabic and English).</li> <li>Experience in a high-volume or multi-outlet food service operation.</li> </p></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assist the 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). 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.). Implement necessary warnings and departmental trainings in order to save energy inside the facility. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment. Carry out all responsibilities related to the quality management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management not specified in the job description. Carry out all responsibilities related to Protection from pandemic disease &amp; action response implemented at the facilities</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><b>Education</b>: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</p><p></p></section>

<ul><li><p><strong>Key Responsibilities:</strong></p></li><li><p>Prepare accurate estimates and commercial proposals for kitchen and laundry projects.</p></li><li><p>Review lay-out drawings.</p></li><li><p>Liaise with international suppliers and manufacturers to secure competitive pricing and technical data.</p></li><li><p>preferred experience in (Commercial Kitchen &amp; Laundry)&nbsp;</p></li></ul><p>&nbsp;</p><p>&nbsp;</p><p><strong>Requirements</strong></p><ul><li><p><strong>Requirements:</strong></p></li><li><p>B.Sc. in Engineering (Mechanical or Electrical).</p></li><li><p>Proven experience in the Commercial Kitchen and Laundry equipment industry.</p></li><li><p>Advanced proficiency in MS Excel and AutoCAD.</p></li><li><p>Familiarity with international brands and industry standards.</p></li><li><p>Preferred the residents of Eastern Parts of Cairo.</p></li><li><p>Completion or exemption from military service for male applicants.</p></li></ul><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Swissotel Resort El Qusier - EGypt</p><br><br>Job Description<br><br><p>We are seeking an experienced and detail-oriented Chief Steward to join our hospitality team in El Qusier, Egypt. In this leadership role, you will oversee all stewarding operations, ensuring exceptional cleanliness, organization, and food safety standards across our kitchen and back-of-house facilities. Reporting to the Head Chef, you will lead a dedicated team while maintaining the highest operational excellence and supporting our commitment to sustainability and workplace safety.</p><br><ul><li>Lead, inspire, and develop the stewarding team, fostering a culture of pride, accountability, and collaborative teamwork</li><li>Oversee the cleanliness and organization of all kitchens, wash-up areas, storage facilities, and associated back-of-house spaces</li><li>Ensure the timely supply of clean crockery, cutlery, glassware, utensils, and kitchen equipment across all outlets and events</li><li>Maintain the highest standards of food safety, hygiene, and workplace safety in all operations</li><li>Ensure full compliance with HACCP, chemical-handling procedures, and all applicable health and safety regulations</li><li>Manage cleaning schedules, deep-cleaning programs, and kitchen hygiene inspections with precision and efficiency</li><li>Monitor stock levels and control the responsible use of chemicals, cleaning materials, and stewarding equipment</li><li>Support waste management, recycling, and sustainability initiatives throughout the organization</li><li>Collaborate closely with Culinary, Food &amp; Beverage, Banqueting, Engineering, and Health &amp; Safety teams to optimize operations</li><li>Monitor equipment condition, arrange maintenance as required, and support the protection of organizational assets</li><li>Support internal audits and Environmental Health inspections, ensuring prompt completion of any required actions</li><li>Manage departmental costs effectively while maintaining the high standards expected of our operation</li><li>Train and mentor team members to develop their skills and support their professional growth</li></ul><br>Qualifications<br><br><ul><li>Proven experience as a Chief Steward, Assistant Chief Steward, or senior stewarding leader within a luxury hotel, resort, or high-volume hospitality operation</li><li>Strong knowledge of kitchen hygiene, food safety standards, HACCP requirements</li><li>Current or recent HACCP and food safety certifications</li><li>Demonstrated experience leading and developing diverse operational teams</li><li>Excellent planning and organizational skills with the ability to respond calmly to changing business demands</li><li>Strong attention to detail and a commitment to consistently high standards</li><li>Proven experience managing rotas, stock, equipment, and departmental budgets</li><li>Solid understanding of equipment maintenance and asset protection</li><li>Knowledge of waste management and sustainability best practices</li><li>Strong communication and interpersonal skills with the ability to work collaboratively across departments</li><li>Problem-solving abilities and sound decision-making skills</li><li>Flexibility to work varied shifts, including evenings, weekends, and holidays</li><li>A hands-on leadership style with genuine willingness to support daily operations</li><li>Ability to work effectively under pressure while maintaining quality and efficiency</li></ul> </div>

Bakery & Pastry Chef<br> <br>Anglo Gold Ashanti acquired the Sukari gold mine in Egypt through the acquisition of Centamin plc in November 2024. Sukari is owned in partnership with the Egyptian Government.<br> <br>Sukari is located approximately 750km from Cairo and 25km from Marsa Alam on the Red Sea. First gold was poured in June 2009 and commercial production began in April 2010, making Sukari the first modern gold mine in Egypt, a country which in ancient times was a prolific producer of the precious metal. Sukari conducts both open-pit and underground mining operations, each employing specialised mining methods tailored to the orebody characteristics and operational requirements.<br> <br>The Role<br> <br>The Bakery & Pastry Chef is responsible for operating and managing the pastry section of the kitchen to produce high-quality daily menus for the site workforce. This role involves preparing ingredients, creating a wide variety of fresh baked goods, decorating desserts for an appealing presentation, and handling related administrative paperwork. Working under company guidelines, the successful candidate will maintain excellent food safety and hygiene standards while collaborating with the section First Chef to ensure an efficient, high-performance workspace.<br> <br>Location: On-site in Marsa Alam Contract Type: Permanent, full-time Schedule: 20/10 working roster Compensation: Competitive salary and comprehensive benefits package <br>The Key Responsibilities<br> <br>Section Operation & Menu Execution: Manage and operate the pastry and bakery section of the kitchen, creating pastries, baked goods, and confections by following set recipes to fulfill daily menus. Develop new creative recipes for seasonal dessert menus. Baking & Ingredient Preparation: Prepare raw ingredients, test food flavor profiles to guarantee exceptional taste, and safely handle specialized commercial baking and kitchen equipment. Aesthetic Presentation: Decorate and display pastries and desserts to ensure a beautiful, tasteful, and appealing presentation for camp residents and workforce personnel. HSE, Hygiene & Food Safety Compliance: Comply with and apply strict site hygiene and safety standards. Ensure the section adheres to health regulations, maintains a clean workstation, enforces correct raw material storage methods, and satisfies internal/external audit requirements. Section Administration & Maintenance: Utilize basic management skills to handle required kitchen paperwork. Identify and report all needed equipment maintenance, and proactively suggest tools or materials that could facilitate or optimize work accomplishments <br>The Requirements<br>Education & Qualifications: Degree or diploma from a Tourism & Hotels secondary school, or an equivalent field. A valid, formal hygiene certificate is preferred. Experience: A minimum of 5 years of professional experience in pastry and bakery production is required. Specific experience working within large-scale catering operations, remote site camps, or high-volume food production environments is highly preferred. Prior gold mining industry experience is not required. Knowledge & Skills: Deep practical familiarity with global food safety standards, food safety compliance, and commercial kitchen setups. Basic management capability and the willingness to complete routine production paperwork.

<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><p><strong>Desired Candidate Profile</strong></p><p>The ideal candidate will have proven senior F&amp;B management experience in a hotel, with strong knowledge of F&amp;B and Kitchen/Culinary operations , excellent leadership and commercial skills, and a passion for delivering exceptional guest experiences.</p>

<p>The Executive Chef is responsible for the overall culinary direction, food quality, and kitchen operations of the hotel. This role leads all culinary teams to deliver exceptional dining experiences while ensuring food safety, cost control, and profitability. Responsibilities Plan and direct food preparation and culinary activities Create and adjust menus in collaboration with other culinary team members Estimate food requirements and food/labor costs Supervise kitchen staff s activities and ensure quality of dishes Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints from customers Give prepared plates the final touch Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Bachelor s Degree in Hospitality Management Experience: 7 10 years Proven working experience as a Executive Chef in luxury atmosphere Minimum 10 years in professional kitchens At least 5 years in a senior chef or executive chef role in a hotel or large restaurant Up-to-date with culinary trends and optimized kitchen processes Credentials in health and safety training Degree in Culinary science or related certificate Ability to spot and resolve problems efficiently Mastery in delegating multiple tasks Communication and leadership skills Creativity and menu development Cost control and budgeting High standards of hygiene and food safety</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><ul><li>Oversee the preparation and presentation of banquet dishes, ensuring timely service and adherence to quality standards.</li><li>Collaborate with the executive chef to design and customize menus for various events, considering dietary restrictions and guest preferences.</li><li>Collaborating with event planners and clients to understand their specific food preferences and dietary requirements</li><li>Supervise and train kitchen staff, ensuring efficient workflow and compliance with health and safety regulations.</li><li>Manage inventory levels, order supplies, and maintain proper storage and rotation of food items to minimize waste.</li><li>Ensure that all food is prepared according to recipes and presentation standards, maintaining consistency and quality across all dishes.</li><li>Ensuring proper food temperatures when cooking and proper storage afterward</li><li>Address any issues that arise during events, such as staffing shortages or last-minute menu changes, to ensure smooth operations.</li></ul><br>Qualifications<br><br><ul><li>3-5 years of experience in a professional kitchen, with a focus on large-scale food preparation and event coordination in luxury hospitality.</li><li>Knowledge of health and safety standards / related certificate is preferred&nbsp;</li><li>Strong leadership, communication, and organizational skills are essential for managing a team and coordinating multiple tasks under pressure.</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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Naama Bay Promenade Beach Resort</strong>, managed by <strong>Accor</strong>, is a premium seaside destination ideally located in the heart of <strong>Sharm El Sheikh</strong>. Overlooking the magnificent <strong>Red Sea</strong>, the resort features <strong>520 elegantly designed guest rooms and suites</strong>, combining comfort with contemporary style.</p><br><p>Guests can enjoy a variety of <strong>dining experiences</strong>, <strong>relaxing pools</strong>, and <strong>exclusive beach access</strong>, all within a short distance from the city’s vibrant nightlife and shopping areas. With its prime location, warm hospitality, and world-class facilities, Naama Bay Promenade Beach Resort is the perfect getaway for both leisure and business travelers seeking the best of Sharm El Sheikh.</p><br><br>Job Description<br><br><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.<br>What you will be doing:</p><br><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><br>Qualifications<br><br><ul><li>Diploma or Degree in Culinary Arts, Hospitality, or related field.</li><li>Minimum 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants.</li><li>Strong knowledge of <strong>cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation</strong>.</li><li>Understanding of <strong>food safety and hygiene standards (HACCP or equivalent)</strong>.</li><li>Strong leadership and team management skills.</li><li>Excellent organizational and time management abilities.</li><li>Attention to detail and creativity in food presentation.</li><li>Ability to work in a fast-paced kitchen environment.</li></ul><br>Additional Information<br><br><p>Egyptian national</p><br> </div>

<p><h4>Company description</h4> <p>Naama Bay Promenade Beach Resort, managed by Accor, is a premium seaside destination ideally located in the heart of Sharm El Sheikh. Overlooking the magnificent Red Sea, the resort features 520 elegantly designed guest rooms and suites, combining comfort with contemporary style.</p> <p>Guests can enjoy a variety of dining experiences, relaxing pools, and exclusive beach access, all within a short distance from the city’s vibrant nightlife and shopping areas. With its prime location, warm hospitality, and world-class facilities, Naama Bay Promenade Beach Resort is the perfect getaway for both leisure and business travelers seeking the best of Sharm El Sheikh.</p> <h4>Job description</h4> <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> <h4>What you will be doing:</h4> <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> <h4>Qualifications</h4> <ul> <li>Diploma or degree in culinary arts, hospitality, or related field.</li> <li>Minimum 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants.</li> <li>Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation.</li> <li>Understanding of food safety and hygiene standards (HACCP or equivalent).</li> <li>Strong leadership and team management skills.</li> <li>Excellent organizational and time management abilities.</li> <li>Attention to detail and creativity in food presentation.</li> <li>Ability to work in a fast-paced kitchen environment.</li> </ul> <h4>Additional information</h4> <p>Egyptian national</p></p><p></p>

<p><h4>Company description</h4> <p>Movenpick Cairo Media City, Egypt</p> <h4>Job description</h4> <p>We are seeking an experienced and detail-oriented chef de cuisine - buffet to lead our culinary operations in Giza, Egypt. In this role, you will oversee the preparation, presentation, and service of high-quality buffet cuisine while managing kitchen staff and maintaining the highest standards of food safety and excellence. You will be responsible for creating memorable dining experiences through innovative menu development and impeccable execution.</p> <p><strong>Responsibilities:</strong></p> <ul> <li>Oversee the preparation and presentation of buffet dishes, ensuring consistency, quality, and visual appeal across all service periods</li> <li>Manage and supervise kitchen staff, including scheduling, training, and performance evaluation to maintain operational efficiency</li> <li>Develop and plan diverse buffet menus that meet organizational standards and accommodate various dietary requirements and preferences</li> <li>Implement and maintain strict food safety and hygiene protocols in compliance with local and international standards</li> <li>Monitor food costs, manage inventory, and implement cost-control measures without compromising quality</li> <li>Coordinate with service staff and management to ensure seamless buffet operations and guest satisfaction</li> <li>Maintain a clean, organized, and efficient kitchen environment, adhering to all health and safety regulations</li> <li>Train and mentor kitchen team members on culinary techniques, food handling, and professional standards</li> <li>Collaborate with management to identify opportunities for menu innovation and operational improvements</li> <li>Ensure proper storage, handling, and rotation of ingredients and prepared foods</li> </ul> <p><strong>Qualifications:</strong></p> <ul> <li>Minimum 5 years of professional culinary experience, with at least 3 years in buffet or high-volume food service operations</li> <li>Proven expertise in buffet cuisine preparation, plating, and presentation techniques</li> <li>Strong kitchen management and staff leadership experience</li> <li>Comprehensive knowledge of food safety, sanitation, and hygiene standards</li> <li>Proficiency in menu planning, recipe development, and culinary innovation</li> <li>Excellent organizational and time management skills with the ability to work efficiently under pressure</li> <li>Demonstrated cost control and inventory management capabilities</li> <li>Strong communication and interpersonal skills for effective team collaboration</li> <li>Ability to work flexible hours, including evenings and weekends as required</li> <li>Knowledge of international cuisines and dietary requirements (preferred)</li> <li>Experience in hotel or hospitality settings (preferred)</li> <li>Certification in food safety and hygiene (preferred)</li> </ul> <p><strong>Additional information:</strong></p> <p>Movenpick Cairo Media City</p></p><p></p>

<p><b>JOB SUMMARY</b> 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> <h3>CORE WORK ACTIVITIES</h3> <h4>Ensuring Culinary Standards and Responsibilities are Met</h4> <p>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met.</p> <h4>Leading Kitchen Operations</h4> <p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results.</p> <h4><b>Ensuring Exceptional Customer Service</b></h4> <p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints.</p> <h4>Maintaining Culinary Goals</h4> <p>Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures.</p> <h4>Managing and Conducting Human Resource Activities</h4> <p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary.</p> <h4>Additional Responsibilities</h4> <p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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.</p>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <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> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 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.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p><br></p>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <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> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 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.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p><br></p>

<p><h4>Company description</h4> <p>Swissotel Sharm El Sheikh all-inclusive collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms and suites featuring contemporary designs, including a unique side for adults.</p> <p>All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.</p> <p>Join our motivated and vibrant team and build your career with us.</p> <h4>Job description</h4> <p>Monitors all duty schedules in the kitchen operation.</p> <p>Conducts bi-monthly presentations of 12 new novelties, dishes, presentations, amenities, etc. to stay in line with operational trends.</p> <p>Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared-for hair; it is not allowed for staff to have moustaches or beards.</p> <p>Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.</p> <p>Evaluates the performance of the assigned team and initiates promotions.</p> <p>Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours.</p> <p>Frequently tours through all kitchens, stores, and other food production facilities ensuring the highest possible hygiene and maintenance standards.</p> <p>Develops food promotions and initiates the appearance of guest chefs if the situation requires.</p> <p>Frequently tours the dining outlets and related areas to assure the well-being of all guests by maintaining close friendly contact.</p> <p>Handles guest complaints directly if the situation requires.</p> <p>Drives, together with the food and beverage manager, all extracurricular events in the outlets as per the annual promotions calendar.</p> <p>Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.</p> <p>Ensures that the immediate reliever is well informed about all relevant operational issues.</p> <p>Directs the development of future chefs.</p> <p>Monitors all food par stocks.</p> <p>Drives with the food and beverage manager all menu changes and documents all dishes and issues presentation information to all parties concerned.</p> <p>Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards.</p> <p>Monitors all goods transfers to other areas.</p> <p>Initiates spot checks on expiry dates of all food products.</p> <p>Ensures the proper handling of all FF&E and operating equipment.</p> <p>Stays updated on changing food service trends, i.e., new products, presentation, and operating equipment.</p> <p>Controls and approves all kitchen payroll-related documents prior to their submission to accounts.</p> <p>Establishes the highest possible hygiene and food safety standards, either enforced through local legislation or personal efforts (HACCP standards).</p> <p>Attends all regular department head meetings and conducts at least two monthly meetings with chefs and other key personnel to maintain open communication lines.</p> <p>Participates actively to meet or maximize the department’s revenue forecast and exercises constant control of operational costs.</p> <p>Familiar with the company’s internal policies and all safety policies.</p> <p>Keeps updated on all business activities of equal competitors and changing industrial trends.</p> <p>Ensures that emergency exits in the kitchen and all related areas are always in clean condition, absolutely free of any obstacles, and that the exit door is easy to open from inside.</p> <p>Prepares or supervises the preparation of all menus.</p> <p>Predicts that all activities and purchased equipment and belongings may impact the environment; participates in all activities organized to protect biological diversity and shares responsibilities. Shares individual responsibilities to increase environmental knowledge and carries out necessary trainings.</p> <p>Provides for minimum consumption of currently used materials and equipment (paper, printed items, etc.).</p> <p>Implements necessary warnings and departmental trainings to save energy inside the facility.</p> <p>Implements responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects, and leads staff accordingly.</p> <p>Ensures safe carrying, storing, and use of chemicals in accordance with laws, controlling and reducing chemical contamination.</p> <p>Carries out all responsibilities related to quality management and food safety management systems implemented at the facilities.</p> <p>Performs all other duties assigned by managers and hotel management not specified in this job description.</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 other kitchen sections and processes. Has knowledge of local or international cuisine.</p></p><p></p>

<p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><h3>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</h3><ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li><li>Maintains food preparation handling and correct storage standards.</li><li>Recognizes superior quality products, presentations and flavor.</li><li>Plans and manages food quantities and plating requirements for the restaurant.</li><li>Communications production needs to key personnel.</li><li>Assists in developing daily and seasonal menu items for the restaurant.</li><li>Ensures compliance with all applicable laws and regulations regulations.</li><li>Follows proper handling and right temperature of all food products.</li><li>Estimates daily restaurant production needs.</li><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li><li>Determines how food should be presented and creates decorative food displays.</li></ul><h3>Leading Kitchen Team</h3><ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</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>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li><li>Supervises and manages restaurant kitchen employees.</li><li>Managing all day-to-day operations.</li><li>Understanding employee positions well enough to perform duties in employees' absence.</li><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li><li>Serving as a role model to demonstrate appropriate behaviors.</li><li>Ensuring and maintaining the productivity level of employees.</li><li>Ensures employees are cross-trained to support successful daily operations.</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></ul><h3>Establishing and Maintaining Restaurant Kitchen Goals</h3><ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li><li>Effectively investigates, reports and follows-up on employee accidents.</li><li>Knows and implements company safety standards.</li></ul><h3>Ensuring Exceptional Customer Service</h3><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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li><li>Sets a positive example for guest relations.</li><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li><li>Empowers employees to provide excellent customer service.</li><li>Handles guest problems and complaints.</li><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul><h3>Managing and Conducting Human Resource Activities</h3><ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li><li>Manages employee progressive discipline procedures.</li><li>Participates in the employee performance appraisal process, providing feedback as needed.</li><li>Uses all available on the job training tools for employees.</li><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul><h3>Additional Responsibilities</h3><ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li><li>Attends and participates in all pertinent meetings.</li></ul><p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p><p><strong>Desired Candidate Profile</strong></p><p>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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.</p>

<p><strong>Role Description</strong> </p><p>The Executive Chef is a full-time, on-site role based at MYA Restaurant &amp; Lounge in <strong>Cairo</strong>. This role oversees all kitchen operations, including menu planning, recipe development, and execution of dishes that align with MYA’s premium, internationally inspired concept. Day-to-day responsibilities include supervising kitchen staff, managing food preparation and presentation, ensuring consistent quality standards, and maintaining hygiene and safety compliance. The Executive Chef will control food costs, coordinate with suppliers, and collaborate with management on seasonal menus, special events, and promotional offerings. This role also involves training and mentoring culinary team members, fostering a culture of excellence, and supporting a high-end guest experience that reflects the MYA brand.</p><p><br></p><p><strong>Qualifications</strong></p><ul><li>Strong expertise in international and contemporary cuisine, with proven experience in menu development and creative plating.</li><li>Demonstrated ability to lead and manage a kitchen team, including scheduling, performance oversight, and staff training.</li><li>Solid knowledge of food safety, hygiene regulations, and kitchen best practices, with a commitment to maintaining high standards.</li><li>Experience in cost control, inventory management, and working effectively with suppliers and purchasing processes.</li><li>Background in upscale, high-volume restaurants or lounges, preferably in premium or fine-dining environments.</li><li>Excellent organizational and communication skills, with the ability to work under pressure and maintain consistency.</li><li>Culinary degree or formal culinary training is preferred; equivalent professional experience will be considered.</li><li>Flexibility to work evenings, weekends, and holidays as required by restaurant operations.</li><li>Creativity, attention to detail, and a passion for delivering exceptional guest experiences.</li></ul>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>We are seeking a dedicated and efficient Stewarding Attendant to join our team in Cairo, Egypt. As a Stewarding Attendant, you will play a crucial role in maintaining the cleanliness and organization of our kitchen and dining areas, ensuring a smooth operation and exceptional guest experience.</p> <ul> <li>Operate and maintain dishwashing machines, ensuring proper detergent levels and water temperature</li> <li>Clean, sanitize, and organize kitchen equipment, utensils, and dining ware</li> <li>Assist in polishing silverware and copperware as needed</li> <li>Maintain a clean, tidy, and dry work area at all times</li> <li>Support the kitchen team during banquet events by washing dishes and managing high-volume periods</li> <li>Implement proper procedures for handling machinery, including wearing appropriate safety gear</li> <li>Set up decoy systems for soiled dishes and prepare detergent solutions for cutlery soaking</li> <li>Report any damaged or faulty equipment to the Steward Supervisor</li> <li>Ensure compliance with sanitation and hygiene standards in all tasks</li> <li>Collaborate with kitchen and dining staff to maintain an efficient workflow</li> </ul> <h4>Qualifications</h4> <ul> <li>High school diploma or equivalent (preferred)</li> <li>Minimum 1 year of experience in a similar role, preferably in a hotel or restaurant setting</li> <li>Proficiency in English, with good reading, writing, and oral communication skills</li> <li>Knowledge of proper sanitation and hygiene practices in food service environments</li> <li>Physical stamina and ability to stand for extended periods</li> <li>Excellent attention to detail in cleaning and maintaining equipment</li> <li>Ability to work efficiently in a fast-paced environment</li> <li>Strong team player with a positive attitude</li> <li>Flexibility to work various shifts, including weekends and holidays</li> <li>Basic understanding of kitchen operations and food safety principles</li> <li>Ability to follow instructions and adhere to standard operating procedures</li> <li>Proficiency in additional languages is a plus</li> </ul> <h4>Additional information</h4> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

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