Qureos Mentor

Rixos

<div>Company Description 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description 
Culinary Leadership &amp; Creativity<ul><li>
Develop, design, and execute innovative dessert menus for restaurants, banquets, events, and room service</li><li>
Maintain the highest standards of taste, presentation, and consistency</li><li>
Stay current with pastry trends, techniques, and ingredients</li></ul>
Operations &amp; Production<ul><li>
Oversee daily pastry production and workflow across all outlets</li><li>
Ensure proper portion control, recipe adherence, and quality standards</li><li>
Manage production schedules to meet service and event demands</li></ul>
Team Management<ul><li>
Recruit, train, mentor, and evaluate pastry kitchen staff</li><li>
Foster a positive, professional, and disciplined kitchen culture</li><li>
Schedule staff efficiently while controlling labor costs</li></ul>
Financial &amp; Inventory Control<ul><li>
Develop and manage pastry budgets</li><li>
Control food and labor costs through proper planning and inventory management</li><li>
Order ingredients and supplies while minimizing waste</li></ul>
Food Safety &amp; Compliance<ul><li>
Ensure compliance with all health, safety, and sanitation regulations</li><li>
Maintain the cleanliness and organization of all pastry work areas</li><li>
Enforce HACCP and company food safety standards</li></ul>
Collaboration<ul><li>
Work closely with the Executive Chef and F&amp;B leadership on menu planning and special events</li><li>
Coordinate with the banquet, sales, and operations teams for large-scale functions</li></ul> 
Qualifications<ul><li> 
Proven experience as an Executive Pastry Chef or Senior Pastry Chef in a hotel, resort, or high-volume operation</li><li>
Formal culinary or pastry training preferred</li><li>
Strong leadership, organizational, and communication skills</li><li>
Excellent knowledge of classic and modern pastry techniques</li><li>
Ability to manage multiple outlets and high-volume production</li></ul></div>

Executive Pastry Chef

<div>Company Description 
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
 
Join us and become a Heartist&reg;. 
Job Description 
<ul><li><ul><li>
 Sous Chef in the full operation of all kitchen units.</li><li>
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.</li><li>
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.</li><li>
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.</li><li>
Work in a coordinated manner with all section chefs and instruct them as needed.</li><li>
Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.</li><li>
Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.</li><li>
Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.</li><li>
Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</li><li>
Plan food production in accordance with the stages identified by the Executive Culinary Chef.</li><li>
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.</li><li>
Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality.</li><li>
Continuously monitor that the personnel working in the department comply with personal hygiene rules.</li><li>
Ensure that the records needed for the food safety system are kept regularly.</li><li>
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.</li><li>
Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</li><li>
Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef.</li><li>
Organise the personnel&rsquo;s weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval.</li><li>
Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered.</li><li>
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).</li><li>
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.).</li><li>
To implement necessary warnings and departmental trainings in order to save energy inside the facility.</li><li>
Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.</li><li>
Provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</li><li>
Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>
Carry out all other duties assigned by managers and hotel management not specified in the job description.</li><li>
Carry out all responsibilities related to Protection from pandemic disease &amp; action response implemented at the facilities</li></ul></li></ul> 
Qualifications 
<ul><li>
Education: At least a high school or vocational diploma.</li><li>
Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).</li><li>
Foreign Language: At least intermediate level English.</li><li>
Courses and Training: Prior attendance in courses and seminars in the related field.</li><li>
Computer Literacy: Basic computer applications.</li><li>
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.</li></ul></div>

Senior Souse Chef Gardamange

<div>Company Description 
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
 
Join us and become a Heartist&reg;. 
Job Description 
 T21he Housekeeping Manager in identifying the daily distribution of tasks and weekly leaves, taking into account the occupancy rates, banquets, and workload etc.
2.2 Organise the operations to be carried out the floor attendants and housekeeping supervisors.
2.3 Inspect all hotel areas and report accordingly to the Housekeeping Manager.
2.4 Regularly monitor the work carried out by employees and ensure that each shift is handed over in a complete manner.
2.5 Maintain continuous contact with departments such as the Front Office, Technical Department, and Food and Beverage Department.
2.6 Check all VIP rooms.
2.7 Check whether there is a sufficient amount of amenities and laundry materials in the storage houses.
2.8 Substitute the Executive Housekeeper in his/her absence and attend or manage the necessary meetings.
2.9 Ensure that department serve guests in a friendly manner and deliver good services.
2.10 Ensure that housekeeping personnel comply with the hotel&rsquo;s procedures and rules.
2.11 Retain employees through trainings.
2.12 Ensure that the lost and found procedures are implemented and, when necessary, distribute the items.
2.13 Monitor and organise the weekly, monthly and annual detailed cleaning schedules.
2.14 Organise internal communication meetings with his/her employees on a daily basis and when needed.
2.15 Report locations that need maintenance and repairs to the Executive Housekeeper.
2.16 Monitor the use of equipment and deliver necessary trainings.
2.17 Is a member of the Emergency Response Team.
2.18 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.).
2.19 To implement necessary warnings and departmental trainings in order to save energy inside the facility.<ul><li><ul><li>
To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.</li><li>
To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</li><li>
Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</li><li>
Carry out all other duties assigned by managers and hotel management not specified in the job description</li><li>
Carry out all responsibilities related to Protection from pandemic disease &amp; action response implemented at the facilities</li></ul></li></ul> 

Qualifications 
<ul><li>
Education: At least a high school or vocational diploma.</li><li>
Education: At least 5 years of experience in the industry on top of theoretical education.</li><li>
Foreign Language: Intermediate level foreign language.</li><li>
Courses and Training: Prior attendance in courses and seminars in the related field.</li><li>
Computer Literacy: MS Office applications and HK package programmes.</li><li>
Skills: Know, implement and ensure implementation of whole range of services and products in the related. Is aware of the other departments and processes that it affects. Is expected to acquire through technical training the expertise and long-term experience concerning methods, advanced techniques, special equipment and work processes in the related field. Has excellent command of the guest profiles. Trains his/her team in this area and instructs them on how they address guests.</li></ul></div>

Housekeeping Manager

<div>Company Description 
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
 
Join us and become a Heartist&reg;. 
Job Description 
To identify and anticipate guests&rsquo; needs and ensure personalized service is provided 2.2 To assist with any plans or arrangements the guest intends to make during their stay 2.3 To ensure that all requests from guests are made possible and are followed up on 2.4 To fully understand and have knowledge of all in suite services, technology, amenities, functions &amp; systems 2.5 Ensure repeat guests are met and greeted on a daily basis and profiles are updated 2.6 Ensure long-staying/special-attention/occasion-celebrating guests are taken care of exclusively, paying particular attention to their needs and requests 2.7 Respect guest privacy and do not discuss guests&rsquo; private information with colleaguesEnsure all unattended valuables and belongings inside guest rooms are noted and Supervisor is informed about the same 2.9 Reports on duty at least 15 minutes before starting time 2.10 Acts promptly and professionally on guest needs 2.11 Abidies strictly to the established operating procedures 2.12 Ensures the privacy of our guests and families as well as respects culture and sense of place 2.13 Maintains an excellent reputation in the eyes of the guests and the staff 2.14 Builds friendly relationship with colleagues in all areas. 2.15 Presents himself well groomed, clean and pleasant. 2.16 Reports to duty on time. 2.17 Takes note of information, updates and instruction by the Head Butler &amp; VIP Manager. 2.18 Takes note of information on Memo Board and Training Board. 2.19 Goes through the B.C.C. logbook and take note of information concerning guests. 2.20 Checks the guest arrival details. 2.21 Takes in depth hand over from the Floor Butler in Butler pantry or allocated area. 2.22 Reads pantry logbook and takes note and initial. 2.23 Maintains the pantry clean and tidy and supplies well stocked. 2.24 Tests and checks that room equipment are functioning. 2.25 Co-ordinates through the Head Butler&amp; VIP Manager with the maintenance to fix faulty equipment. 2.26 Offers the arriving guests a welcome beverage. 2.27 Extends special attention to rooms occupied by families according to the culture. 2.28 Offers service to unpack luggage. 2.29 Reviews and checks all outstanding laundry forms. 2.30 Updates the guest with room and hotel facilities and in-house activities. 2.31 Updates Butler sheet noting arrivals, departures and stays-on. 2.32 Reports any problems to the Head Butler &amp; VIP Manager or in his absence to the designated Butler. 2.33 Assists with luggage delivery and collection with coordination of Concierge. 2.34 Takes care of the guest&rsquo;s laundry, pressing and dry-cleaning with coordination of Valet Runner. 2.35 Maintains guest wardrobe in a neat and tidy fashion. 2.36 Arranges the fruit basket and amenities for arrival and refills them on a daily basis according to the guest wishes and according to each room category (set-up). 2.37 Polishes the guest shoes as per the set standards. 2.38 Coordinates with the Front Desk for speed check-out. 2.39 Delivers guests&rsquo; mail, messages and telefaxes promptly. 2.40 Processes the guest&rsquo;s departure: 2.41 Offers assistance to pack 
Qualifications 
Education: At least a high school or vocational diploma  Experience: At least 2 years of experience in the industry.  Foreign Language: English is required.  Courses and Training: Vocational trainings and seminars.  Computer Literacy: Not required.  Skills: Must have wide knowledge in customer service, Must have wide knowledge in hotel management Wide knowledge in supervising the entire hotel/cruise/club works, Knowledge in different tasks that will further teach and pass to employees.</div>

Butler

<div>Company Description 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description<ul><li> 
Responsible for specific stations in the bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station.</li><li>Take and serve guest orders promptly and according to service manual, including offering information about daily specials, soups, drinks to guests. Explain to guests as requested the menu items, their garnish, contents and preparation methods.</li><li>Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.</li><li>Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process</li><li>Address guests' service needs in a professional, positive, and timely manner.</li><li>Inform customers about order alternatives and encourage the sales of targeted services.</li><li>Deliver maximum service in each unit, keeping in line with service rules.</li><li>Maintain and any personal belongings of customers that has been left in the workstation and hand such belongings over to his/her supervisors.</li><li>Comply with the departmental instructions and procedures published by the F&amp;B Department.</li><li>Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager.</li><li>Comply with operational rules.</li><li>Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours.</li><li>Attend the orientation training.</li><li>Undergo two performance assessments each year.</li><li>Strive to achieve 100% customer satisfaction.</li><li>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.).</li><li>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.</li><li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li></ul> 
Qualifications<ul><li> 
Education: At least a high school or vocational diploma</li><li>Experience: At least 2 years of experience in the industry.</li><li>Foreign Language: English is required.</li><li>Courses and Training: Vocational trainings and seminars.</li><li>Computer Literacy: Not required.</li><li>Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).</li></ul></div>

Bar Waiter / Waitress

<div>Company Description<ul><li> 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</li></ul>
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description 
1- Maintains an up to date knowledge of the hotel and services. Supplies information and responds to guest queries.
2 Ensures effective handover is done, gaining information from earlier shift.
3 Forwards all guest complaints or problems to the manager on duty.
4 Ensures that phone calls are answered properly up to the standards.
5 Controls all Facility car keys.
6 Maintaining the parking spaces and key cabinet and ensures cleanliness is to the maximum.
7 Ensures safe access to the destination.
8 The designated authority is responsible for the cleanliness, fuel status and periodic maintenance of the vehicle.Care for exterior appearance, uniform, cleaning and behaviour.
9 On a daily basis, surely, shaving and showering takes care of the business area.
10 It complies with all occupational health and safety rules related to vehicle use and facility. Wearing the seatbelt unconditionally when driving. It allows the occupants to wear their seat belts without any problems.
11 The vehicle complies with the legally defined speed limits. It takes no action whatsoever that would jeopardize the safety of life and property of its own and the people it has transferred.
12 Establish friendly and honest friendships with all colleagues.
13 Works for the development of facility image, keeping in mind, creating customer loyalty and customer satisfaction.
14 Responsible for energy saving.
15 Fits all privacy issues of the hotel's guests and employees and prevents information leakage.
16 Supports the organization of quality management systems in the organization, implementation and development of the system and ensures the progress of the process within the system.
17 Acts according to published procedures and instructions.
18 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.). 19 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.
20 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
21 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
22 Carry out all other duties assigned by managers and hotel management not specified in the job description. 
Qualifications 
 Education: At least a vocational college diploma.
 Experience: At least 2 years of related work experience , 3 years driving Licence
 Foreign Language: Good command of English and Arabic to communicate well.
 Courses and Training: Not required.
 Computer Literacy: Not required.
 Skills: Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months. Some jobs require technical knowledge of the methods, techniques and work processes in the related field. Expected to know the guest profiles, accommodation details and have basic knowledge of how to address guests. Expected to perform tasks that are of the same kind and similar in content. Requires awareness of other related processes.</div>

Driver

Join Rixos and explore 6   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.