Pastry Chef Jobs in Egypt

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Creative leadership & menu innovation</strong><br> <p>Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events.</p> <p>Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano.</p> <p>Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments.</p> <strong>Operational & quality excellence</strong><br> <p>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety.</p> <p>Maintain compliance with HACCP and all local food safety regulations.</p> <p>Optimize production to control waste while preserving premium quality.</p> <strong>Team development & culture</strong><br> <p>Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration.</p> <p>Conduct regular training sessions to enhance technical skills and service orientation.</p> <p>Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano.</p> <p>Provide ongoing coaching and development opportunities aligned with departmental goals.</p> <strong>Financial & inventory management</strong><br> <p>Manage budgets, control food and labor costs, and align with hotel financial objectives.</p> <p>Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability.</p> <p>Support monthly forecasting and reporting with the Executive Chef and Finance team.</p> <strong>Guest engagement & brand collaboration</strong><br> <p>Actively engage with guests during key dining events and special occasions.</p> <p>Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content.</p> <p>Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market.</p> <strong>Service excellence & quality</strong><br> <p>Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations.</p> <p>Implement service standards & training: establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service.</p> <p>Guest feedback integration: actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs.</p> <strong>Training & development</strong><br> <p>Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence.</p> <p>Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards.</p> <p>Encourage creativity, collaboration, and a positive work environment within the kitchen.</p> <p>Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning.</p> <strong>Sustainability</strong><br> <p>Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste.</p> <p>Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility.</p> <p>Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations.</p> <strong>Compliance & standards</strong><br> <p>Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations.</p> <p>Maintain a safe working environment for all employees, including food safety protocols and hygiene standards.</p> <p>Ensure all staff are properly trained in emergency procedures and health & safety protocols.</p> <h4>Qualifications</h4> <strong>Abilities / key competencies / skills</strong><br> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <strong>Experience / certificates / education</strong><br> <p><strong>Experience:</strong> Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage.</p> <p><strong>Education:</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus.</p> <strong>Skills & attributes</strong><br> <ul> <li>Creative visionary: passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling.</li> <li>Strategic leadership: skilled at building empowered, agile teams and leading through both stability and change.</li> <li>Guest-centric thinking: sharp attention to detail with an unwavering commitment to exceptional guest experiences.</li> <li>Business acumen: strong grasp of food costing, margin optimization, budgeting, and vendor management.</li> <li>Cultural fluency: ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts.</li> <li>Operational dexterity: effective at managing multiple kitchens and high-volume service with consistent excellence.</li> <li>Collaboration: strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams.</li> <li>Sustainability mindset: familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies.</li> <li>Adaptability & innovation: comfortable navigating dual-brand environments, balancing creative freedom with operational structure.</li> <li>Technically skilled: proficiency in kitchen management software, menu engineering tools, and standard productivity applications.</li> <li>Professional demeanor: high standard of personal presentation and conduct, serving as an ambassador of both brands.</li> </ul> <strong>Language</strong><br> <p>Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage.</p> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Responsibilities</strong></p><p><strong>Speciality Area Oversight:</strong></p><ul><li>Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).</li><li>Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.</li><li>Take charge of creating, refining, and enhancing dishes that fit the specialty area.</li><li>Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.</li></ul><p><strong>Menu Development and Execution:</strong></p><ul><li>Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.</li><li>Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.</li><li>Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.</li></ul><p><strong>Employee Supervision and Training:</strong></p><ul><li>Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.</li><li>Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.</li><li>Provide mentorship to staff, helping them develop skills within the specialty area.</li><li>Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.</li></ul><p><strong>Quality Control and Presentation:</strong></p><ul><li>Maintain high standards of food quality, flavor, and presentation in the specialty area.</li><li>Monitor food preparation and cooking techniques to ensure they align with the restaurant s standards.</li><li>Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.</li></ul><p><strong>Kitchen Management:</strong></p><ul><li>Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.</li><li>Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.</li><li>Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.</li><li>Work with the team to ensure efficient food preparation, especially during peak hours.</li></ul><p><strong>Inventory and Stock Control:</strong></p><ul><li>Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.</li><li>Track ingredient usage to minimize waste and help control food costs.</li><li>Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.</li></ul><p><strong>Health, Safety, and Cleanliness Compliance:</strong></p><ul><li>Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.</li><li>Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.</li><li>Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.</li></ul><p><strong>Customer Satisfaction:</strong></p><ul><li>Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.</li><li>Respond to customer feedback related to specialty dishes and make adjustments as needed.</li><li>Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.</li></ul><p><strong>Additional Responsibilities:</strong></p><ul><li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.</li><li>Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.</li><li>Strong culinary skills and knowledge in the specialty area.</li><li>Proficient in using specialized tools or equipment unique to the culinary specialty.</li><li>Strong leadership and organizational skills.</li><li>Ability to multitask and work under pressure, particularly during peak service times.</li><li>Exceptional attention to detail, particularly in food presentation and quality.</li><li>Good understanding of food safety and sanitation standards.</li><li>Excellent reading, writing and oral proficiency in English language.</li><li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li><li>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company's Heartist service culture to be responsive, respectful and deliver a great experience.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities Assist in the preparation and cooking of ingredients and dishes as directed by the senior chefs. Prepare vegetables, fruits, meats, and other food items for cooking and presentation. Follow recipes and cooking techniques to ensure food quality and consistency. Help with mise en place (preparing the kitchen and ingredients before service). Monitor the quality and freshness of ingredients, ensuring they are stored correctly. Support senior kitchen associates by setting up workstations and keeping them organized. Maintain a clean and safe working environment, including following all hygiene and safety regulations. Clean, sanitize, and organize kitchen equipment, tools, and utensils. Ensure proper storage of food products to maintain freshness and reduce waste. Rotate between different stations in the kitchen, including but not limited to starters, mains, or pastry (depending on the establishment). Assist the senior chefs with any tasks as necessary, such as plating, preparation, or cooking. Ensure food is cooked to the correct specifications and served on time. Follow proper food safety and sanitation standards to prevent contamination and ensure quality control. Ensure all work areas are kept tidy and free of hazards to avoid accidents. Handle food and kitchen equipment safely, adhering to the health and safety guidelines of the establishment. Assist with inventory checks to ensure proper stock levels of ingredients and supplies. Report any low stock or missing items to the senior chefs. Help with stock rotation, ensuring older items are used before newer deliveries. Assist with other kitchen tasks, including cleaning dishes, washing utensils, and maintaining cleanliness in the kitchen. Help with prepping food for service and ensuring the timely delivery of orders. Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience. Leading Myself Positive Orientation Operational Decision Making Self-Development &amp; Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change</p><p>Experience/Certificates/Education Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment. A basic understanding of food safety and kitchen hygiene practices. A passion for food and cooking with a willingness to learn. Ability to work well under pressure in a fast-paced environment. Strong attention to detail and a commitment to high-quality standards. Good communication and teamwork skills. Willingness to work flexible hours, including nights, weekends, and holidays.</p><p>Physical Requirements Must be able to stand for extended periods. Ability to lift heavy items, such as boxes of ingredients or kitchen equipment. Must be able to work in hot and potentially noisy kitchen conditions.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Portaluna, a Morgans Originals Hotel</strong></p><br><p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.</p><br><p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p><br><br>Job Description<br><br><p>Responsibilities</p><br><p>Baking Operations Management:</p><br><p>· Oversee the daily baking operations, ensuring timely and efficient production of all baked goods.</p><br><p>· Prepare, bake, and present a variety of baked products according to the menu, recipes, and quality standards.</p><br><p>· Ensure consistency in product quality, presentation, and portion sizes across all batches.</p><br><p>Menu and Recipe Development:</p><br><p>· Collaborate with management to create and develop new bakery items or seasonal offerings.</p><br><p>· Adjust recipes and ingredients to maintain high-quality products and address customer preferences or dietary needs.</p><br><p>· Ensure that all recipes are followed precisely, including ingredient measurements, techniques, and cooking times.</p><br><p>Team Supervision &amp; Training:</p><br><p>· Manage and lead the bakery team, including bakers, assistants, and other team members, ensuring effective communication and teamwork.</p><br><p>· Provide training, mentorship, and guidance to junior bakers, helping them develop their skills and ensure quality control.</p><br><p>· Conduct performance evaluations and maintain a positive, motivating work environment.</p><br><p>Inventory and Supply Management:</p><br><p>· Monitor inventory levels of baking ingredients and supplies, ensuring they are always stocked and fresh.</p><br><p>· Place orders for baking supplies and ingredients in a timely manner, working within budget constraints.</p><br><p>· Ensure proper storage of all ingredients, adhering to food safety guidelines and minimizing waste.</p><br><p>Quality Control:</p><br><p>· Oversee the quality of all baked goods, ensuring they meet the bakery’s standards for taste, texture, appearance, and freshness.</p><br><p>· Implement quality control procedures to maintain consistency and excellence in all products.</p><br><p>· Regularly inspect finished products and make adjustments as needed to meet high-quality standards.</p><br><p>Health &amp; Safety Compliance:</p><br><p>· Ensure all baking activities comply with local health and safety regulations, including proper handling, storage, and sanitation of ingredients and baked goods.</p><br><p>· Maintain a clean, organized, and safe work environment, ensuring kitchen and equipment are regularly cleaned and maintained.</p><br><p>· Enforce hygiene and safety standards within the bakery, providing training to staff on food safety and proper handling techniques.</p><br><p>Customer Relations (if applicable):</p><br><p>· Interact with customers to gather feedback on products and address any concerns or suggestions.</p><br><p>· Adapt the product offerings based on customer demand, feedback, and seasonal trends.</p><br><p>Administrative Duties:</p><br><p>· Track and manage costs for ingredients and supplies, ensuring production is cost-effective while maintaining product quality.</p><br><p>· Assist in creating schedules for the bakery team to ensure proper coverage and efficient production.</p><br><p>· Prepare and submit reports to management regarding inventory, production, and staffing.</p><br><p>Additional Responsibilities:</p><br><p>· Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p><br><br>Qualifications<br><br><p>Abilities/Key Competencies/Skills</p><br><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p><br><p>Leading Myself</p><br><p>· Positive Orientation</p><br><p>· Operational Decision Making</p><br><p>· Self-Development &amp; Management</p><br><p>Leading Others</p><br><p>· Developing an Empowered Team</p><br><p>· Leading an Engaged and Diverse Team</p><br><p>· Communication</p><br><p>Leading the Business</p><br><p>· Advocating Guest Passion</p><br><p>· Business Planning and Analysis</p><br><p>· Business Improvement and Change</p><br><p>Experience/Certificates/Education</p><br><p>· Experience: Experience: Minimum of 5 - 7 years of bakery experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</p><br><p>· Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</p><br><p>· Skills &amp; Attributes:</p><br><p>o Extensive knowledge of baking techniques, ingredients, and production processes.</p><br><p>o Strong leadership, organizational, and communication skills.</p><br><p>o Ability to work efficiently under pressure and maintain high-quality standards in a fast-paced environment.</p><br><p>o Excellent attention to detail and a passion for baking and pastry arts.</p><br><p>· Language:</p><br><p>o Excellent reading, writing and oral proficiency in English language.</p><br><p>o Ability to speak other languages and basic understanding of local languages will be an advantage.</p><br><br>Additional Information<br><br><p>What awaits you...</p><br><ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.</li></ul> </div>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know – connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <strong>Baking operations management:</strong><br> <li>Oversee the daily baking operations, ensuring timely and efficient production of all baked goods.</li> <li>Prepare, bake, and present a variety of baked products according to the menu, recipes, and quality standards.</li> <li>Ensure consistency in product quality, presentation, and portion sizes across all batches.</li> <strong>Menu and recipe development:</strong><br> <li>Collaborate with management to create and develop new bakery items or seasonal offerings.</li> <li>Adjust recipes and ingredients to maintain high-quality products and address customer preferences or dietary needs.</li> <li>Ensure that all recipes are followed precisely, including ingredient measurements, techniques, and cooking times.</li> <strong>Team supervision & training:</strong><br> <li>Manage and lead the bakery team, including bakers, assistants, and other team members, ensuring effective communication and teamwork.</li> <li>Provide training, mentorship, and guidance to junior bakers, helping them develop their skills and ensure quality control.</li> <li>Conduct performance evaluations and maintain a positive, motivating work environment.</li> <strong>Inventory and supply management:</strong><br> <li>Monitor inventory levels of baking ingredients and supplies, ensuring they are always stocked and fresh.</li> <li>Place orders for baking supplies and ingredients in a timely manner, working within budget constraints.</li> <li>Ensure proper storage of all ingredients, adhering to food safety guidelines and minimizing waste.</li> <strong>Quality control:</strong><br> <li>Oversee the quality of all baked goods, ensuring they meet the bakery’s standards for taste, texture, appearance, and freshness.</li> <li>Implement quality control procedures to maintain consistency and excellence in all products.</li> <li>Regularly inspect finished products and make adjustments as needed to meet high-quality standards.</li> <strong>Health & safety compliance:</strong><br> <li>Ensure all baking activities comply with local health and safety regulations, including proper handling, storage, and sanitation of ingredients and baked goods.</li> <li>Maintain a clean, organized, and safe work environment, ensuring kitchen and equipment are regularly cleaned and maintained.</li> <li>Enforce hygiene and safety standards within the bakery, providing training to staff on food safety and proper handling techniques.</li> <strong>Customer relations (if applicable):</strong><br> <li>Interact with customers to gather feedback on products and address any concerns or suggestions.</li> <li>Adapt the product offerings based on customer demand, feedback, and seasonal trends.</li> <strong>Administrative duties:</strong><br> <li>Track and manage costs for ingredients and supplies, ensuring production is cost-effective while maintaining product quality.</li> <li>Assist in creating schedules for the bakery team to ensure proper coverage and efficient production.</li> <li>Prepare and submit reports to management regarding inventory, production, and staffing.</li> <strong>Additional responsibilities:</strong><br> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> <h4>Qualifications</h4> <strong>Abilities / key competencies / skills</strong><br> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <strong>Leading myself</strong><br> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <strong>Leading others</strong><br> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <strong>Leading the business</strong><br> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> <strong>Experience / certificates / education</strong><br> <li>Experience: Minimum of 5 - 7 years of bakery experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</li> <li>Skills & attributes: <ul> <li>Extensive knowledge of baking techniques, ingredients, and production processes.</li> <li>Strong leadership, organizational, and communication skills.</li> <li>Ability to work efficiently under pressure and maintain high-quality standards in a fast-paced environment.</li> <li>Excellent attention to detail and a passion for baking and pastry arts.</li> </ul> </li> <li>Language: <ul> <li>Excellent reading, writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> </ul> </li> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <li>The opportunity to join an international, innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li></p><p></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>Provides functional assistance and direction to the kitchen operation as assigned.<br> Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors, and other members of the local community.<br> Coordinates functions and activities with other Food & Beverage department heads.<br> Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities, and costs to ensure Food & Beverage departmental profit is achieved.<br> Assists the Executive Chef and the management in controlling and analyzing on an ongoing basis.<br> Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching, and suspension if necessary to ensure appropriate staffing and productivity.<br> Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees.<br> Handles any guest complaints or problems promptly and ensures that all resolved/unresolved incidents are reported to the Executive Chef.<br> Demonstrates a working knowledge of fire prevention and follows the restaurant evacuation plan on hearing the alarm.</p></p><p></p>

<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>Provides functional assistance and direction to the kitchen operation as assigned.&nbsp;<br>Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community.&nbsp;<br>Coordinates functions and activities with other Food &amp; Beverage department heads.&nbsp;<br>Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food &amp; Beverage departmental profit is achieved<br>Assists the Executive Chef&nbsp; and the management in controlling and analyzing, on an on-going basis.&nbsp;&nbsp;<br>Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity.&nbsp;&nbsp;<br>Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p><br><p>To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Executive Chef.&nbsp;</p><br><p>To demonstrate a working knowledge of fire prevention and to follow the restaurant evacuation plan on hearing the alarm.&nbsp;</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><b>Company Description <br> </b><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 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> <b><br> </b><div><b>Job Description</b></div> <br> <p>Provides functional assistance and direction to the kitchen operation as assigned. <br> Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community. <br> Coordinates functions and activities with other Food &amp; Beverage department heads. <br> Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food &amp; Beverage departmental profit is achieved<br> Assists the Executive Chef and the management in controlling and analyzing, on an on-going basis. <br> Conducts, under the guidance of the Executive Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity. <br> Assists the Executive Chef and the management in conducting formal and on-the-job training sessions for kitchen employees. </p> <p>To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Executive Chef. </p> <p>To demonstrate a working knowledge of fire prevention and to follow the restaurant evacuation plan on hearing the alarm. </p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities Food Preparation and Cooking: Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant. Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed. Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation. Work with the kitchen team to ensure that dishes are cooked and delivered promptly. Station Management: Manage the section efficiently, ensuring it runs smoothly throughout service. Ensure that all ingredients are available and prepped in your section before service begins. Maintain a clean, organized, and safe working environment in your section. Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly. Quality Control: Monitor the preparation and presentation of all dishes to ensure they meet the restaurant s standards for taste, appearance, and consistency. Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction. Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant s presentation guidelines. Leadership and Supervision: Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices. Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen. Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station. Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef. Health &amp; Safety Compliance: Ensure the kitchen complies with all food safety and hygiene regulations. Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination. Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment. Follow health and safety protocols to minimize hazards and ensure a safe work environment. Inventory and Stock Control: Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO First In, First Out). Track inventory levels and ensure that ingredients are used efficiently to minimize waste. Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time. Collaboration and Communication: Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations. Coordinate with other chefs to ensure that orders are completed on time and to the required standard. Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience. Training and Development: Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends. Participate in training sessions, both formal and informal, to enhance your culinary abilities. Be open to feedback and actively seek ways to improve performance and efficiency. Maintenance of Equipment: Ensure that all kitchen equipment and tools are used properly and are well-maintained. Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly. Keep your section's tools and equipment clean and in good working order. Additional Responsibilities Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Qualifications Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience. Leading Myself Positive Orientation Operational Decision Making Self-Development &amp; Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change Experience/Certificates/Education Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment. Culinary diploma or equivalent professional training from a reputable culinary school preferred. Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen. Good understanding of kitchen operations, food safety, and hygiene standards. Ability to work in a fast-paced, high-pressure environment. Strong leadership and communication skills. Attention to detail and a commitment to maintaining quality and consistency. Willingness to work flexible hours, including nights, weekends, and holidays. Physical Requirements Ability to stand for long periods and work in a fast-paced kitchen environment. Comfort working with hot equipment, sharp knives, and heavy kitchen tools. Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities</p><ul><li>Supervise Kitchen Operations: Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.</li><li>Supervise and mentor kitchen team, ensuring effective communication and teamwork.</li><li>Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.</li><li>Food Preparation &amp; Cooking: Prepare, cook, and present dishes according to the restaurant's menu and established recipes.</li><li>Maintain consistency in food preparation and presentation.</li><li>Ensure all food items are cooked to the highest quality standards.</li><li>Menu &amp; Recipe Development: Collaborate with the Executive Chef to develop and update menu offerings.</li><li>Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.</li><li>Team Management: Train, mentor, and supervise kitchen team to ensure efficient and effective performance.</li><li>Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.</li><li>Assist in scheduling staff and ensuring proper coverage during shifts.</li><li>Health &amp; Safety Compliance: Ensure all kitchen operations adhere to food safety and sanitation regulations.</li><li>Maintain cleanliness and organization in the kitchen area at all times.</li><li>Monitor food storage, handling, and preparation to meet health and safety guidelines.</li><li>Quality Control: Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.</li><li>Address any issues or concerns regarding food quality or kitchen operations in a timely manner.</li><li>Support Executive Chef: Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.</li><li>Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.</li><li>Additional Responsibilities: Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Qualifications</p><p>Abilities/Key Competencies/Skills</p><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li><li>Leading Others</li><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li><li>Leading the Business</li><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p>Experience/Certificates/Education</p><ul><li>Experience: Minimum of 4 - 6 years of experience in a senior culinary role, with at least 2 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.</li><li>Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.</li><li>Skills &amp; Attributes:</li><ul><li>Strong leadership, organizational, and communication skills.</li><li>Deep knowledge of cooking techniques, kitchen management, and food safety regulations.</li><li>Ability to thrive in a fast-paced and high-pressure environment.</li><li>Strong business acumen in managing costs, employees, and kitchen resources.</li></ul><li>Language:</li><ul><li>Excellent reading, writing and oral proficiency in English language.</li><li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li></ul></ul><p>These qualifications and attributes are crucial for excelling in the role, ensuring effective leadership, operational excellence, and outstanding guest experiences.</p><p></p></section>

<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>

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><br> <div>Job Description</div> <br> <ul> <li>Culinary Excellence Master Japanese cooking techniques, knife skills, and Teppan grill artistry</li> <li>Prepare premium dishes with precision, flair, and fine dining presentation standards</li> <li>Work with high quality ingredients: seafood, meats, and seasonal produce</li> <li>Guest Experience Deliver interactive cooking performances at the Teppan table</li> <li>Engage guests with storytelling, cultural insights, and personalized service</li> <li>Maintain a welcoming, professional demeanor to create memorable dining moments</li> <li>Proven experience in high end restaurants or hotels required</li> <li>Strong communication and presentation skills blending culinary mastery with performance</li> </ul> <br> <div>Qualifications</div> <br> <ul> <li>Minimum <strong>2 5 years</strong> experience in Teppanyaki or Asian cuisine.</li> <li>Proven experience in a <strong>live cooking/show cooking environment</strong>.</li> <li>Strong knife skills and grilling techniques.</li> <li>Excellent communication and interpersonal skills.</li> <li>Strong attention to detail and consistency.</li> <li>Good English communication skills (additional languages are a plus).</li> <li>Professional appearance and hygiene standards.</li> <li>Team player with a positive attitude and commitment to customer service.</li> <li>Bachelor's Degree or culinary qualification (preferred).</li> <li>Minimum one year experience as Chef de Partie in hotels or restaurants (preferred).</li> </ul></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>PREFERRED QUALIFICATION</h2><ul><li>Education: Technical, Trade, or Vocational School Degree.</li><li>Related Work Experience: At least 3 years of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li></ul><p></p></section>

<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>Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully.<br> Lead, train, and support commis chefs and demi chefs de partie, providing constructive feedback and fostering a culture of continuous improvement.<br> Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards.<br> Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures.<br> Collaborate with the head chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision.<br> Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station.<br> Monitor food costs and portion control to optimize efficiency without compromising quality.<br> Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization.<br> Coordinate timing and preparation to ensure dishes are ready for service at the right moment.<br> Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences.<br> Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance.</p> <h4>Qualifications</h4> <ul> <li>Minimum 3-5 years of professional kitchen experience, with at least 2 years in a chef de partie or similar supervisory role.</li> <li>Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation.</li> <li>Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff.</li> <li>Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment.</li> <li>Excellent attention to detail and commitment to maintaining consistent food quality standards.</li> <li>Proficiency in food safety and health regulations compliance.</li> <li>Demonstrated ability to work collaboratively as part of a passionate kitchen team.</li> <li>Strong communication and interpersonal skills.</li> <li>Experience with food cost management and inventory control.</li> <li>Flexibility to work weekday and weekend shifts, including evenings.</li> </ul></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and cook a variety of meats (beef, lamb, chicken, sausages) using traditional Brazilian churrasco techniques</p><p>Control cooking temperatures and fire management for optimal flavor and texture</p><p>Execute proper cutting, skewering, and carving of meats (e.g., picanha, ribs)</p><p>Carve and serve meats directly to guests in rod zio style (tableside service)</p><p>Maintain cleanliness, organization, and food quality standards in grill and kitchen areas</p><p>Monitor food freshness, consistency, and portion control to minimize waste</p><p>Prepare and present traditional Brazilian side dishes, marinades, and accompaniments to complement the main offerings</p><p>Manage inventory of meats, seasonings, and cooking supplies while maintaining cost efficiency</p><p>Train and supervise kitchen staff on proper churrasco techniques, food safety protocols, and service standards</p><p>Ensure compliance with all food safety regulations, health codes, and sanitation requirements</p><p>Interact professionally with guests to gather feedback, accommodate special requests, and enhance the dining experience</p><p>Collaborate with management to develop seasonal menus and special promotions featuring Brazilian cuisine</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Chef, preferably in Brazilian cuisine, churrascaria, or steakhouse environments</li><li>Strong knowledge of churrasco and rod zio cooking techniques and service styles</li><li>Demonstrated expertise in meat butchery, grilling, fire control, and temperature management</li><li>Ability to work effectively under pressure in a fast-paced, high-volume dining environment</li><li>Excellent communication and interpersonal skills with proven ability to engage guests and gather feedback</li><li>Knowledge of food safety standards and regulations (HACCP certification preferred)</li><li>Physical capability to stand for extended periods and safely operate grill equipment and tools</li><li>Leadership and training experience with ability to mentor kitchen staff on culinary techniques and food safety protocols</li><li>Proficiency in inventory management, cost control, and food waste minimization</li><li>Experience in menu development, recipe creation, and seasonal menu planning</li><li>Familiarity with Brazilian cuisine, ingredients, and traditional accompaniments and marinades</li><li>Proficiency in Portuguese language preferred for enhanced communication and cultural authenticity</li></ul><p></p></section>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know — connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <h4>Food preparation and cooking:</h4> <ul> <li>Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.</li> <li>Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.</li> <li>Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.</li> <li>Work with the kitchen team to ensure that dishes are cooked and delivered promptly.</li> </ul> <h4>Station management:</h4> <ul> <li>Manage the section efficiently, ensuring it runs smoothly throughout service.</li> <li>Ensure that all ingredients are available and prepped in your section before service begins.</li> <li>Maintain a clean, organized, and safe working environment in your section.</li> <li>Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.</li> </ul> <h4>Quality control:</h4> <ul> <li>Monitor the preparation and presentation of all dishes to ensure they meet the restaurant’s standards for taste, appearance, and consistency.</li> <li>Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.</li> <li>Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant’s presentation guidelines.</li> </ul> <h4>Leadership and supervision:</h4> <ul> <li>Supervise and guide junior kitchen associates (such as commis chefs), ensuring they follow proper cooking techniques and hygiene practices.</li> <li>Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.</li> <li>Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.</li> <li>Handle any issues that arise in your section, reporting them to the sous chef or head chef.</li> </ul> <h4>Health & safety compliance:</h4> <ul> <li>Ensure the kitchen complies with all food safety and hygiene regulations.</li> <li>Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.</li> <li>Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.</li> <li>Follow health and safety protocols to minimize hazards and ensure a safe work environment.</li> </ul> <h4>Inventory and stock control:</h4> <ul> <li>Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO – First In, First Out).</li> <li>Track inventory levels and ensure that ingredients are used efficiently to minimize waste.</li> <li>Report any shortages or issues with stock to the sous chef or head chef, ensuring that necessary supplies are ordered in time.</li> </ul> <h4>Collaboration and communication:</h4> <ul> <li>Communicate effectively with kitchen team, front-of-house team, and the sous chef to ensure smooth operations.</li> <li>Coordinate with other chefs to ensure that orders are completed on time and to the required standard.</li> <li>Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.</li> </ul> <h4>Training and development:</h4> <ul> <li>Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.</li> <li>Participate in training sessions, both formal and informal, to enhance your culinary abilities.</li> <li>Be open to feedback and actively seek ways to improve performance and efficiency.</li> </ul> <h4>Maintenance of equipment:</h4> <ul> <li>Ensure that all kitchen equipment and tools are used properly and are well-maintained.</li> <li>Report any faulty or damaged equipment to the head chef, ensuring that repairs are carried out promptly.</li> <li>Keep your section's tools and equipment clean and in good working order.</li> </ul> <h4>Additional responsibilities</h4> <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul> <h4>Qualifications</h4> <h4>Abilities / key competencies / skills</h4> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <h4>Leading myself</h4> <ul> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> </ul> <h4>Leading others</h4> <ul> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> </ul> <h4>Leading the business</h4> <ul> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience / certificates / education</h4> <ul> <li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li> <li>Culinary diploma or equivalent professional training from a reputable culinary school preferred.</li> <li>Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.</li> <li>Good understanding of kitchen operations, food safety, and hygiene standards.</li> <li>Ability to work in a fast-paced, high-pressure environment.</li> <li>Strong leadership and communication skills.</li> <li>Attention to detail and a commitment to maintaining quality and consistency.</li> <li>Willingness to work flexible hours, including nights, weekends, and holidays.</li> </ul> <h4>Physical requirements</h4> <ul> <li>Ability to stand for long periods and work in a fast-paced kitchen environment.</li> <li>Comfort working with hot equipment, sharp knives, and heavy kitchen tools.</li> <li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and 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> </p> <p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>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.</i> </p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and 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> </p> <p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>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.</i> </p></div></section>

<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>Oversee the preparation and presentation of buffet dishes, ensuring consistency, quality, and visual appeal across all service periods</p><p>Manage and supervise kitchen staff, including scheduling, training, and performance evaluation to maintain operational efficiency</p><p>Develop and plan diverse buffet menus that meet organizational standards and accommodate various dietary requirements and preferences</p><p>Implement and maintain strict food safety and hygiene protocols in compliance with local and international standards</p><p>Monitor food costs, manage inventory, and implement cost-control measures without compromising quality</p><p>Coordinate with service staff and management to ensure seamless buffet operations and guest satisfaction</p><p>Maintain a clean, organized, and efficient kitchen environment, adhering to all health and safety regulations</p><p>Train and mentor kitchen team members on culinary techniques, food handling, and professional standards</p><p>Collaborate with management to identify opportunities for menu innovation and operational improvements</p><p>Ensure proper storage, handling, and rotation of ingredients and prepared foods</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 5 years of professional culinary experience, with at least 3 years in buffet or high-volume food service operations</p><p>Proven expertise in buffet cuisine preparation, plating, and presentation techniques</p><p>Strong kitchen management and staff leadership experience</p><p>Comprehensive knowledge of food safety, sanitation, and hygiene standards</p><p>Proficiency in menu planning, recipe development, and culinary innovation</p><p>Excellent organizational and time management skills with the ability to work efficiently under pressure</p><p>Demonstrated cost control and inventory management capabilities</p><p>Strong communication and interpersonal skills for effective team collaboration</p><p>Ability to work flexible hours, including evenings and weekends as required</p><p>Knowledge of international cuisines and dietary requirements (preferred)</p><p>Experience in hotel or hospitality settings (preferred)</p><p>Certification in food safety and hygiene (preferred)</p>