Kitchen Design Jobs in Egypt

<p>POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None</p>

<p><h4>Company description</h4> <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.<br> Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>We are seeking a talented and passionate Demi Chef de Partie - Pastry to join our culinary team in Cairo, Egypt. As a key member of our pastry department, you will contribute to creating exceptional desserts and pastries that delight our guests and uphold our reputation for culinary excellence.</p> <ul> <li>Prepare and produce high-quality pastry items, desserts, and baked goods following standardized recipes and guidelines</li> <li>Demonstrate creativity in developing new pastry recipes and presentations while maintaining consistency in taste and quality</li> <li>Assist in organizing and maintaining a clean, efficient, and well-stocked pastry kitchen</li> <li>Ensure compliance with hygiene and safety standards at all times</li> <li>Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items</li> <li>Support and guide junior team members in pastry preparation techniques and culinary skills</li> <li>Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies</li> <li>Conduct regular quality checks on pastry products to uphold our standards of excellence</li> <li>Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements</li> </ul> <h4>Qualifications</h4> <ul> <li>Minimum 1-2 years of experience in a similar position, preferably in a high-end hotel or restaurant</li> <li>Extensive knowledge of pastry preparation, including breakfast pastries, desserts, breads, ice creams, sorbets, and decorative items</li> <li>Strong presentation skills and meticulous attention to detail</li> <li>Proficiency in food hygiene practices, HACCP, and ISO standards</li> <li>Excellent organizational and time management skills</li> <li>Ability to work efficiently under pressure in a fast-paced environment</li> <li>Strong communication skills and proficiency in English</li> <li>Collaborative team player with a customer-focused mindset</li> <li>Flexibility to work different shifts as required</li> <li>Food safety certification (preferred)</li> </ul> <h4>Additional information</h4> <p><strong>Hotel overview:</strong> Overlooking one of Cairo’s most beautiful Nile views, Nile City Towers complex is a business destination that claims Egypt’s corporate success. Built on a total area of 16,000 sqm, Nile City Towers boasts a 170 meter Nile façade and its two towers are an anchor to an exclusive shopping center, upscale housing, a five-star hotel, 8-screen cinema and 4 floors of underground parking.<br> The spectacular reception leads the way to 540 elegantly designed rooms, suites, restaurants, bars and a health club on the 25th floor with a comprehensive range of fitness facilities including a signature Willow Stream Spa as well as a sky-high swimming pool.</p> <p><strong>Physical aspects of position (include but are not limited to):</strong><br> Constant standing and walking throughout shift.<br> Frequent lifting and carrying up to 30 lbs.<br> Occasional kneeling, pushing, pulling, lifting.<br> Occasional ascending or descending ladders, stairs and ramps.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p><h4>Company description</h4> <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.<br> Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>We are seeking a talented and passionate Demi Chef de Partie - Pastry to join our culinary team in Cairo, Egypt. As a key member of our pastry department, you will contribute to creating exceptional desserts and pastries that delight our guests and uphold our reputation for culinary excellence.</p> <ul> <li>Prepare and produce high-quality pastry items, desserts, and baked goods following standardized recipes and guidelines</li> <li>Demonstrate creativity in developing new pastry recipes and presentations while maintaining consistency in taste and quality</li> <li>Assist in organizing and maintaining a clean, efficient, and well-stocked pastry kitchen</li> <li>Ensure compliance with hygiene and safety standards at all times</li> <li>Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items</li> <li>Support and guide junior team members in pastry preparation techniques and culinary skills</li> <li>Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies</li> <li>Conduct regular quality checks on pastry products to uphold our standards of excellence</li> <li>Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements</li> </ul> <h4>Qualifications</h4> <ul> <li>Minimum 1-2 years of experience in a similar position, preferably in a high-end hotel or restaurant</li> <li>Extensive knowledge of pastry preparation, including breakfast pastries, desserts, breads, ice creams, sorbets, and decorative items</li> <li>Strong presentation skills and meticulous attention to detail</li> <li>Proficiency in food hygiene practices, HACCP, and ISO standards</li> <li>Excellent organizational and time management skills</li> <li>Ability to work efficiently under pressure in a fast-paced environment</li> <li>Strong communication skills and proficiency in English</li> <li>Collaborative team player with a customer-focused mindset</li> <li>Flexibility to work different shifts as required</li> <li>Food safety certification (preferred)</li> </ul> <h4>Additional information</h4> <p><strong>Hotel overview:</strong> Overlooking one of Cairo’s most beautiful Nile views, Nile City Towers complex is a business destination claiming Egypt’s corporate success. Built on a total area of 16,000 sqm, Nile City Towers boasts a 170 meter Nile façade and its two towers are an anchor to an exclusive shopping center, upscale housing, a five-star hotel, 8-screen cinema and 4 floors of underground parking.<br> The spectacular reception leads the way to 540 elegantly designed rooms, suites, restaurants, bars and a health club on the 25th floor with a comprehensive range of fitness facilities including a signature Willow Stream Spa as well as a sky-high swimming pool.</p> <p><strong>Physical aspects of position (include but are not limited to):</strong><br> Constant standing and walking throughout shift.<br> Frequent lifting and carrying up to 30 lbs.<br> Occasional kneeling, pushing, pulling, lifting.<br> Occasional ascending or descending ladders, stairs and ramps.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<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><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma.<br>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).<br>Foreign Language: At least intermediate level English.<br>Courses and Training: Prior attendance in courses and seminars in the related field.<br>Computer Literacy: Basic computer applications.<br>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>Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines. Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear. Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards. Ensure that all food items included in the daily menu, buffet, banquet, and la carte requirements are prepared and ready for service on time. Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards. Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas. Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products. Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs. Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions. Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section. Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Chef and Sous Chef. Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours. Ensure that food is prepared according to the daily buffet program, banquet requirements, la carte orders, and production plan for the Garde Manger section. Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation. Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel s standards. Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service. Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards. Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen. Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System. Ensure that all food products are handled according to FIFO principles and that expired, spoiled, or unsuitable products are not used. Monitor the quality, freshness, temperature, and appearance of all ingredients and prepared food items throughout the working period. Ensure proper handling and storage of cold food products and maintain the required temperature throughout preparation, storage, and service. Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of kitchen equipment, water, and energy. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste, environmental pollution, and harmful effects on the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>Education:</strong> At least a high school or vacation diploma.</p><p><strong>Experience:</strong> At least 8 years of practical experience.</p><p><strong>Foreign Language:</strong> Not required.</p><p><strong>Courses and Seminars:</strong> Prior attendance in courses and seminars in the related field.</p><p><strong>Computer Literacy:</strong> Not required.</p><p><strong>Skills:</strong> Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</p>

<p>Job Description Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines. Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear. Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards. Ensure that all food items included in the daily menu, buffet, banquet, and la carte requirements are prepared and ready for service on time. Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards. Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas. Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products. Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs. Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions. Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section. Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Chef and Sous Chef. Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours. Ensure that food is prepared according to the daily buffet program, banquet requirements, la carte orders, and production plan for the Garde Manger section. Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation. Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel s standards. Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service. Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards. Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen. Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System. Ensure that all food products are handled according to FIFO principles and that expired, spoiled, or unsuitable products are not used. Monitor the quality, freshness, temperature, and appearance of all ingredients and prepared food items throughout the working period. Ensure proper handling and storage of cold food products and maintain the required temperature throughout preparation, storage, and service. Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of kitchen equipment, water, and energy. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste, environmental pollution, and harmful effects on the environment. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vacation diploma.</p><p>Experience: At least 8 years of practical experience.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in courses and seminars in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</p>

About The Role<br><br>The Senior Accountant is responsible for ensuring the accuracy and integrity of financial records by managing bank reconciliations, payment settlements, revenue validation, month-end closing, and financial reporting<br><br>Key Responsibilities<br><br>Banking & Payment Reconciliation<br><br>Reconcile bank accounts, payment gateways, and settlement transactions Record bank transactions accurately in the ERP system Investigate and resolve reconciliation discrepancies and outstanding items Ensure timely and accurate settlement of card and payment transactions<br><br>Revenue & General Accounting<br><br>Validate commissions, processing fees, interchange revenue, and merchant settlements Prepare journal entries and maintain General Ledger accuracy Reconcile balance sheet accounts and clear reconciling items Ensure compliance with IFRS and company accounting policies<br><br>Financial Closing & Reporting<br><br>Perform month-end and year-end closing activities Prepare reconciliation schedules and management reports Support financial analysis and reporting requirements<br><br>Audit & Process Improvement<br><br>Support internal and external audits by providing reconciliations and supporting documents Ensure compliance with internal controls and regulatory requirements Identify opportunities to automate reconciliation processes and improve financial controls<br><br>Requirements<br><br>Bachelor's degree in Accounting, Finance, or a related field3-4 years of experience in accounting, preferably within banking, fintech, or payment operations Strong knowledge of bank reconciliations, settlements, month-end closing, and IFRSExperience with ERP systems (Odoo or Microsoft Dynamics 365 is a plus) Advanced Microsoft Excel skills<br><br>Benefits<br><br>Office environment: When you come to our b_labs office, you'll find creative workspaces, a well-equipped kitchen, and an open design to foster collaboration between teams.<br><br>Flexibility: You know best whether you want to work from home or in the office. However, if you want to join your teammates onsite, we will subsidize the costs for lunch to foster the b_labs office community<br><br>Equipment: From "Day 1" you will receive all the equipment you need be successful at work. Therefore, you can choose your laptop and get all the tools you need to stay on top of your game.

We're looking for a detail-oriented Quality Assurance Intern to join our Quality Operations team. You'll help monitor and evaluate customer support interactions across Calls, Live Chat, and Social Media, ensuring agents provide accurate information, adhere to company policies, and deliver an exceptional customer experience.<br><br>Responsibilites<br><br>Regularly audit customer interactions across phone calls, live chat transcripts, and social media channels to evaluate agent performance Support data analysis by building and interpreting datasets to help find root causes and turn raw numbers into actionable insights Assist in managing quality initiatives using analytical and problem-solving skills Use standardized scoresheets to grade interactions based on communication, technical accuracy, compliance, adherence to procedures, and empathy<br><br>Requirements<br><br>Fresh graduate available for a full-time, 2-month internship Deep understanding of the customer support journey, with a dedication to improving both the agent and customer experience Exceptional listening and communication skills; open to feedback and dedicated to continuous improvement Highly organized and methodical, with the ability to multitask while paying strict attention to detail Self-driven and proactive, taking initiative to solve problems independently and elevate support quality Strong collaboration skills, working effectively across internal teams to achieve the best possible quality outcomes Comfortable working with data and analytical tools to support quality reporting<br><br>Benefits<br><br>Inspiring Office Environment<br><br>When you come to the mylo office, you'll find creative workspaces, an open design that encourages team collaboration, and a well-equipped kitchen for your daily coffee breaks or snack moments.<br><br>Learn from the Best<br><br>You'll be surrounded by experienced, passionate tech professionals who are ready to guide you. You'll learn fast, grow even faster, and gain real-world exposure that will help you take confident steps in your career.<br><br>Real Impact<br><br>This isn't a "watch-and-learn" kind of internship. You'll be working on real projects, solving actual problems, and making a difference — from day one.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>At Holiday Inn &amp; Suites Cairo Maadi, a proud Great Place to Work® Certified hotel, we believe that every meeting, celebration, and special occasion deserves an exceptional experience. Behind every successful event is a team of passionate people who love bringing ideas to life—and we're looking for our next Assistant Catering Sales Manager to be part of that journey.</p><br><p>In this role, you'll help clients transform their vision into memorable events, whether it's a corporate meeting, a dream wedding, or a milestone celebration. Working alongside our Commercial and Operations teams, you'll build meaningful client relationships, uncover new business opportunities, and ensure every event is delivered with care, creativity, and attention to detail.</p><br><p>If you're passionate about hospitality, enjoy connecting with people, and are motivated by creating unforgettable guest experiences while driving business success, we'd love to welcome you to the Holiday Inn &amp; Suites Cairo Maadi family.</p><br><p><strong>A little taste of your day-to-day:</strong></p><br><p><strong>Every day is different, but you'll mostly be:</strong></p><br><ul><li><p>Assist the Catering Sales Manager in developing and executing sales strategies to maximize catering, banquet, conference, wedding, and social event revenue.</p><br></li><li><p>Proactively identify, prospect, and secure new business opportunities through direct sales calls, networking, referrals, and market research.</p><br></li><li><p>Build and maintain strong relationships with corporate clients, event planners, travel partners, government entities, and social event organizers to generate repeat business.</p><br></li><li><p>Respond promptly to catering and event enquiries, prepare customized proposals, negotiate contracts, and convert enquiries into confirmed business.</p><br></li><li><p>Conduct hotel site inspections, client meetings, and presentations to showcase the hotel's meeting facilities, banquet venues, and catering services.</p><br></li><li><p>Coordinate with the Events, Food &amp; Beverage, Kitchen, Front Office, and Operations teams to ensure all client requirements are communicated and delivered seamlessly.</p><br></li><li><p>Prepare and review banquet event orders (BEOs), contracts, and function sheets, ensuring all event details are accurate and communicated effectively.</p><br></li><li><p>Monitor market trends, competitor activities, and customer feedback to identify new revenue opportunities and enhance the hotel's competitive position.</p><br></li><li><p>Support forecasting, budgeting, and monthly sales reporting by maintaining accurate client records and updating the hotel's sales system.</p><br></li><li><p>Attend trade shows, networking events, exhibitions, and sales missions to promote Holiday Inn &amp; Suites Cairo Maadi and generate new business opportunities.</p><br></li><li><p>Conduct post-event follow-up with clients to ensure satisfaction, gather feedback, and secure future business opportunities.</p><br></li><li><p>Work collaboratively with the Commercial, Revenue, Marketing, and Operations teams to maximize total hotel revenue and achieve departmental objectives.</p><br></li><li><p>Ensure compliance with IHG brand standards, hotel policies, and all health, safety, hygiene, and fire life safety procedures.</p><br></li><li><p>Maintain the highest standards of professionalism, grooming, and guest service while promoting IHG's values of Trust, Integrity, Respect, One Team, and Service.</p><br></li><li><p>Participate in training and development programs to continuously enhance product knowledge, sales techniques, and commercial performance.</p><br></li><li><strong>What We Need from You</strong></li><li><p>Minimum 4 years of experience in Catering Sales, Events, or Hotel Sales.</p><br></li><li><p>Strong communication, negotiation, and relationship-building skills.</p><br></li><li><p>A commercial mindset with a passion for achieving sales targets.</p><br></li><li><p>Excellent organizational and time management skills.</p><br></li><li><p>Ability to work collaboratively across departments to deliver exceptional events.</p><br></li><li><p>Proficiency in Microsoft Office; experience with hotel sales systems is an advantage.</p><br></li><li><p>A proactive team player who is passionate about hospitality and guest satisfaction.</p><br><p><strong>What We Offer</strong></p><br><p>We give our people everything they need to succeed, from a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts, and some of the best training in the business.&nbsp;</p><br><p>Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.&nbsp;</p><br><p>IHG gives every member of the team the room they need to belong, grow, and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.&nbsp;</p><br><p><i><strong>So, join us and you’ll become part of our ever-growing global family.</strong></i></p><br></li></ul><br> </div>

<p><h4>Job summary<\/h4>\n<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>\n<h4>Candidate profile<\/h4>\n<p><strong>Education and experience<\/strong><\/p>\n<ul>\n<li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n<h4>Core work activities<\/h4>\n<p><strong>Ensuring culinary standards and responsibilities are met<\/strong><\/p>\n<ul>\n<li>Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.<\/li>\n<li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<\/li>\n<li>Assists Executive Chef with all kitchen operations and preparation.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<\/li>\n<li>Assists in determining how food should be presented and creates decorative food displays.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Ensures compliance with food handling and sanitation standards.<\/li>\n<li>Performs all duties of kitchen managers and employees as necessary.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Ensures compliance with all applicable laws and regulations.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Operates and maintains all department equipment and reports malfunctions.<\/li>\n<li>Checks the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<\/ul>\n<p><strong>Leading kitchen operations<\/strong><\/p>\n<ul>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<li>Leads shifts while personally preparing food items and executing requests based on required specifications.<\/li>\n<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>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serves as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Maintains the productivity level of employees.<\/li>\n<li>Ensures employees understand expectations and parameters.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Communicates performance expectations in accordance with job descriptions for each position.<\/li>\n<li>Recognizes success performance and produces desired results.<\/li>\n<\/ul>\n<p><strong>Ensuring exceptional customer service<\/strong><\/p>\n<ul>\n<li>Provides services that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Sets a positive example for guest relations.<\/li>\n<li>Empowers employees to provide excellent customer service.<\/li>\n<li>Interacts with guests to obtain feedback on product quality and service levels.<\/li>\n<li>Handles guest problems and complaints.<\/li>\n<\/ul>\n<p><strong>Maintaining culinary goals<\/strong><\/p>\n<ul>\n<li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Develops specific goals and plans to prioritize, organize, and accomplish your work.<\/li>\n<li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<\/li>\n<li>Trains employees in safety procedures.<\/li>\n<\/ul>\n<p><strong>Managing and conducting human resource activities<\/strong><\/p>\n<ul>\n<li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Participates in the employee performance appraisal process, providing feedback as needed.<\/li>\n<li>Brings issues to the attention of the department manager and Human Resources as necessary.<\/li>\n<\/ul>\n<p><strong>Additional responsibilities<\/strong><\/p>\n<ul>\n<li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.<\/li>\n<li>Analyzes information and evaluating results to choose the best solution and solve problems.<\/li>\n<li>Attends and participates in all pertinent meetings.<\/li>\n<\/ul>\n<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>\n<p>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of \"Wonderful Hospitality. Always.\" by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<\/p>\n<p>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<\/p><\/p><p><\/p>

<p><h4>Job summary<\/h4>\n<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>\n\n<h4>Candidate profile<\/h4>\n<p><strong>Education and experience<\/strong><\/p>\n<ul>\n<li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>Or<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<p><strong>Ensuring culinary standards and responsibilities are met<\/strong><\/p>\n<ul>\n<li>Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures.<\/li>\n<li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<\/li>\n<li>Assists executive chef with all kitchen operations and preparation.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<\/li>\n<li>Assists in determining how food should be presented and creates decorative food displays.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Ensures compliance with food handling and sanitation standards.<\/li>\n<li>Performs all duties of kitchen managers and employees as necessary.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Ensures compliance with all applicable laws and regulations.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Operates and maintains all department equipment and reports malfunctions.<\/li>\n<li>Checks the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<\/ul>\n\n<p><strong>Leading kitchen operations<\/strong><\/p>\n<ul>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<li>Leads shifts while personally preparing food items and executing requests based on required specifications.<\/li>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial and business decision making; demonstrates honesty and integrity; leads by example.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serves as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Maintains the productivity level of employees.<\/li>\n<li>Ensures employees understand expectations and parameters.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Communicates performance expectations in accordance with job descriptions for each position.<\/li>\n<li>Recognizes success performance and produces desired results.<\/li>\n<\/ul>\n\n<p><strong>Ensuring exceptional customer service<\/strong><\/p>\n<ul>\n<li>Provides services that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Sets a positive example for guest relations.<\/li>\n<li>Empowers employees to provide excellent customer service.<\/li>\n<li>Interacts with guests to obtain feedback on product quality and service levels.<\/li>\n<li>Handles guest problems and complaints.<\/li>\n<\/ul>\n\n<p><strong>Maintaining culinary goals<\/strong><\/p>\n<ul>\n<li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Develops specific goals and plans to prioritize, organize, and accomplish your work.<\/li>\n<li>Utilizes the labor management system to effectively schedule to business demands and for tracking of employee time and attendance.<\/li>\n<li>Trains employees in safety procedures.<\/li>\n<\/ul>\n\n<p><strong>Managing and conducting human resource activities<\/strong><\/p>\n<ul>\n<li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Participates in the employee performance appraisal process, providing feedback as needed.<\/li>\n<li>Brings issues to the attention of the department manager and human resources as necessary.<\/li>\n<\/ul>\n\n<p><strong>Additional responsibilities<\/strong><\/p>\n<ul>\n<li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.<\/li>\n<li>Analyzes information and evaluates results to choose the best solution and solve problems.<\/li>\n<li>Attends and participates in all pertinent meetings.<\/li>\n<\/ul>\n\n<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>\n\n<p>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of \"Wonderful Hospitality. Always.\" by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<\/p>\n\n<p>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.<\/p><\/p><p><\/p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>An exciting opportunity has arisen for an experienced Assistant Executive Chef to join an expanding hospitality group with their Bakery &amp; Specialty Coffee Concepts in Cairo.</p><br><p>We are seeking a hands-on culinary leader with strong experience in bakery, pastry, café or restaurants, with the ability to support kitchen operations, maintain quality standards and lead a growing culinary team.</p><br><p><strong>Key requirements:</strong></p><br><ul> <li>Local hire – Cairo based</li><li>International exposure preferred</li><li>Multi-outlet leadership experience within similar environments</li><li>Strong bakery, pastry and/or café production background</li><li>Excellent leadership &amp; team-development skills</li><li>Strong knowledge of food quality, hygiene, costing &amp; kitchen controls</li><li>High-volume, multi-outlet or expansion experience advantageous</li></ul> <p><strong>Salary Package: Market Related</strong></p><br> </div>

<strong>Company Description</strong> Divine Hospitality is a dynamic hospitality group founded in 2024, focused on delivering high-quality dining and lifestyle experiences across the Middle East and North Africa. The company operates a diverse portfolio of high-end restaurants and concepts, catering to guests ranging from casual diners to luxury seekers. One of its flagship brands is Bar Du Port, an internationally recognized Mediterranean dining concept with locations in Dubai, Lebanon, Abu Dhabi, Qatar, and New Cairo. Divine Hospitality is expanding its regional footprint, including an upcoming launch in Sahel, Egypt. The group is guided by a vision of innovative hospitality and core values centered on excellence, innovation, integrity, and a customer-centric approach.<br><strong>Role Description</strong> The Baker role at Divine Hospitality is a full-time, on-site position based in New Cairo. The Baker will prepare, mix, and bake a variety of baked goods, including bread, cookies, and other bakery items, in line with the company’s quality and presentation standards. Responsibilities include measuring and mixing ingredients, operating baking equipment, monitoring baking processes, and ensuring consistency in taste, texture, and appearance. The role involves maintaining a clean and safe work environment, following food safety and hygiene regulations, and collaborating with kitchen and service teams to support menu execution and special events. The Baker will also assist in developing new recipes and seasonal offerings that complement the brand’s premium dining experience.<br><strong>Qualifications<br></strong> <ul><li>Strong practical skills in bakery operations, including Bakery and Baking techniques.</li><li>Hands-on experience in Food Preparation with a focus on dough handling, mixing, and baking processes.</li><li>Ability to produce and refine specific baked items such as Cookies and Bread to consistent quality standards.</li><li>Knowledge of food safety, hygiene, and kitchen sanitation practices.</li><li>Attention to detail, time management, and ability to work in a fast-paced, high-volume environment.</li><li>Prior experience as a Baker, Pastry Chef, or similar role in a professional kitchen is preferred.</li><li>Willingness to work flexible hours, including weekends and holidays, as required by restaurant operations.</li><li>Ability to work collaboratively with diverse teams and communicate effectively with colleagues and supervisors.</li></ul>

Job Summary<br>We are seeking a results-driven Senior Sales Executive to drive business growth by acquiring new corporate clients, strategic partners, and business opportunities. The ideal candidate will have strong sales experience in the food & beverage, hospitality, catering, or cloud kitchen industry, with excellent negotiation and relationship management skills.<br>Key Responsibilities<br>* Identify and generate new business opportunities.* Build and maintain strong relationships with corporate clients and key accounts.* Conduct client meetings, presentations, and negotiations.* Achieve monthly and quarterly sales targets.* Prepare sales proposals, quotations, and contracts.* Follow up with leads and convert them into long-term clients.* Collaborate with Operations and Marketing teams to ensure customer satisfaction.* Monitor market trends and competitor activities.* Maintain accurate records of sales activities using CRM or internal tracking systems.* Prepare weekly and monthly sales reports for management.<br>Requirements<br>* Bachelor’s degree in Business Administration, Marketing, or a related field.* 3–5 years of sales experience, preferably in Cloud Kitchen, Catering, Hospitality, Food & Beverage, or Restaurants.* Proven track record of achieving sales targets.* Excellent communication, presentation, and negotiation skills.* Strong networking and relationship-building abilities.* Proficiency in Microsoft Office (Excel, Word, Power Point).* CRM experience is an advantage.* Very good command of English.<br>Preferred Skills<br>* Strong business development mindset.* Customer-focused approach.* Excellent time management and organizational skills.* Ability to work under pressure and meet deadlines.* Self-motivated with a proactive attitude.<br>KPIs<br>* Monthly sales revenue.* Number of new clients acquired.* Client retention rate.* Conversion rate from leads to customers.* Average deal value.* Achievement of monthly and quarterly sales targets.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><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><br><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><br><p>Join our motivated and vibrant Team and build your career with us.</p><br><br>Job Description<br><br><p>Prepare pizzas out of our menu and based on custom orders<br>Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed<br>Make fresh tomato, pesto and white cream sauces<br>Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms)<br>Cut, slice and grill meats like chicken, ham and beef<br>Monitor food stock and place orders, as needed<br>Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour)<br>Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads<br>Recommend new recipes to update our menus<br>Maintain a clean cooking station and sterilize equipment</p><br><br>Qualifications<br><br><ul><li>Work experience as a Pizza Chef or similar role in a restaurant</li><li>Hands-on experience with preparing and baking pizza doughs</li><li>Familiarity with professional kitchen equipment and brick or stone oven</li><li>Understanding of food hygiene</li><li>Good time-management skills</li><li>Team spirit</li><li>Flexibility to work in shifts, including weekends and evenings</li><li>Diploma from a culinary school is a plus</li></ul><br>Additional Information<br><br><p>experience is an asset<br>Prior experience working with Opera or a related system<br>Strong interpersonal and problem solving abilities<br>Fluency in English, additional languages are a plus</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.<br>• Schedules events, programs, and activities, as well as the work of others.<br>• Monitors the inflow of ordered materials and the maintenance of current materials.<br>• Conducts china, glass and silver inventories.<br>• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.<br>• Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.<br>• Investigates reports and follows-up on employee accidents.<br>• Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).<br>• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.<br>• Enforces proper cleaning routines for serviceware, equipment, floors, etc.<br>• Enforces proper use and cleaning of all dish room machinery.<br>• Ensures all food holding and transport equipment is in working order.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.<br>Leading Kitchen Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures and maintains the productivity level of employees.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Celebrates successes by publicly recognizing the contributions of team members.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Establishes and maintains open, collaborative relationships with employees.<br>• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.<br>• Strives to improve service performance.<br>• Solicits employee feedback.<br>• Understands the impact of department's operation on the overall property financial goals and objectives.<br>Ensuring Exceptional Customer Service<br>• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.<br>• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Recruits, interviews, selects, hires, and promotes employees in the organization.<br>• Trains employees in safety procedures.<br>• Provides feedback to individuals based on observation of service behaviors.<br>• Reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.<br>• Ensures property policies are administered fairly and consistently.<br>• Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.<br>• Participates in employee progressive discipline procedures.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.&nbsp;<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

Company Description<br><br>Founded in 2000 in Antalya by award-winning Turkish entrepreneur Fettah Tamince, who desired to create cities within cities.<br><br>Encapsulating traditional Turkish hospitality, where each Rixos destination is a rich living space where guests and residents can find everything they need, always in carefree atmosphere.<br><br>In 2017 Rixos Hotels announces a strategic partnership with Accor Hotels, and in 2022 Rixos becomes part of Ennismore’s “Immersive Resorts” and becomes the backbones of “All Inclusive Collection”.<br><br>Brand Network:<br><br>Currently 35 hotels (13,000+ rooms) operating and more than 20 hotels (12,000+ rooms) in the pipeline.<br><br>With a global presence, Rixos Hotels & Resorts are renowned for providing guests of all ages and interests with the ultimate all-inclusive experience.<br><br>With all-inclusive, all-exclusive programming and services, we cater for every member of the family and we are always where our guests want us to be!<br><br>What is special about Rixos Service?<br><br>A culture of noticing the little things and knowing that the little things have always been the big things!<br><br>Are you ready to join our amazing multicultural environment, work in real luxury hotels with ongoing career growth and development opportunities, as well as the most competitive salary and benefits?<br><br>Apply now, join Rixos and make a difference in others’ life!<br><br>Job Description<br><br>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. <br><br>Qualifications<br><br>Education: At least a high school or vocational diploma.<br><br>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).<br><br>Foreign Language: At least intermediate level English.<br><br>Courses and Training: Prior attendance in courses and seminars in the related field.<br><br>Computer Literacy: Basic computer applications.<br><br>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.<br><br>Specialization: Specialized in Greek cuisine, with strong knowledge of traditional and modern Greek dishes, ingredients, and cooking techniques<br><br>Additional Information<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Garde Manger Chef – The Grocer | Egypt<br>Join the team at The Grocer (Food & Beverage).<br>Position<br>Garde Manger Chef<br>Requirements<br>Experience in preparing fresh salads, cold sauces, sandwiches and dips Good knowledge of food preparation, presentation and hygiene standards Ability to work efficiently in a fast-paced kitchen environment<br>Location<br>Garden 8 – El Rehab<br>Apply Now

Garde Manger Chef – The Grocer | Egypt<br>Join the team at The Grocer (Food & Beverage).<br>Position<br>Garde Manger Chef<br>Requirements<br>Experience in preparing fresh salads, cold sauces, sandwiches and dips Good knowledge of food preparation, presentation and hygiene standards Ability to work efficiently in a fast-paced kitchen environment<br>Location<br>Garden 8 – El Rehab<br>Apply Now

<ul><li><p><strong>Key Responsibilities:</strong></p></li><li><p>​Identify and approach potential clients, including hotels, restaurants, hospitals, and catering companies.</p></li><li><p>​Provide technical consultations and tailor solutions based on project requirements.</p></li><li><p>​Prepare technical layouts, quotations, and commercial proposals.</p></li><li><p>​Manage the full sales cycle from lead generation to post-installation support.</p></li><li><p>​Meet and exceed annual sales targets.</p></li><li><p><strong>Preferred</strong></p></li><li><p>the residents of Eastern Parts of Cairo.</p></li><li><p>Completion or exemption from military service for male applicants.</p></li><li><p>Ability to work across the company's different branches</p></li><li><p>possess a valid driving license</p></li><li><p>preferred experience in (Commercial Kitchen &amp; Laundry)&nbsp;</p></li></ul><p>&nbsp;</p><p><strong>Requirements</strong></p><ul><li><p><strong>Requirements:</strong></p></li><li><p>​Bachelor’s degree in Engineering (Mechanical or Electrical preferred).</p></li><li><p>​Proven experience in sales, preferably within the commercial kitchen or laundry industry.</p></li><li><p>​Strong negotiation, communication, and presentation skills.</p></li><li><p>​Proficiency in English (written and spoken).</p></li><li><p>​Ability to interpret technical drawings and floor plans.</p></li></ul><p>&nbsp;</p>