banquet chef - waldorf astoria heliopolis

chef de partie

chef/culinary instructor

chief administration officer Jobs in Egypt

chief administration officer

ai instructor consultant (egypt) Jobs in Egypt

ai instructor consultant (egypt)

banquet chef - waldorf astoria heliopolis Jobs in Egypt

chef culinary instructor

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader"><b>Chef/Culinary Instructor, Giza, Egypt</b></h1>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
If you're a <b>culinary instructor</b> in Giza, Cozymeal gives you the opportunity to teach Egypt&rsquo;s rich and flavorful cuisine in engaging hands-on classes that bring ancient flavors into modern kitchens. Share recipes like molokhia with rice, roasted kofta with tahini sauce, lentil soup and semolina-based basbousa for dessert, showcasing the depth of local ingredients. As a culinary instructor in Giza, you can teach cooking in Giza while maintaining full control of your schedule, pricing and menus. Cozymeal handles marketing, guest communication and support behind the scenes so you can focus on delivering memorable culinary experiences. Build a rewarding freelance business while preserving and celebrating traditional Egyptian flavors. Partner with Cozymeal today.</p>
<p><b>
ABOUT COZYMEAL:</b></p>
<p>
Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.</p>
<p><b>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</b></p>
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p><b>
REQUIREMENTS:</b></p>
<ul>
<li>Based in Giza, Egypt</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
<p><b>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</b></p>
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
<p><b>Location:</b> Giza, Egypt</p></div></div></div>

Chef/Culinary Instructor

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader"><b>Chef/Culinary Instructor, Alexandria, Egypt</b></h1>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
If you're a <b>culinary instructor</b> in Alexandria, Cozymeal gives you the tools to turn Egyptian culinary tradition into meaningful teaching experiences. Guide students through recipes like koshari, fatta and sayadeya, showcasing Alexandria&rsquo;s deep connection to Mediterranean and Middle Eastern flavors. As a culinary instructor in Alexandria, you can teach cooking in Alexandria on your own terms, bringing cultural heritage to life with every session. Set your own schedule, design your own menus and let Cozymeal handle the marketing, logistics and guest support behind the scenes. Whether you specialize in street food, celebratory meals or time-honored family recipes, Cozymeal connects you with food lovers eager to learn authentic techniques. Share your expertise, inspire new cooks and grow a flexible, rewarding business in the heart of Egypt. Partner with Cozymeal today.</p>
<p><b>
ABOUT COZYMEAL:</b></p>
<p>
Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.</p>
<p><b>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</b></p>
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p><b>
REQUIREMENTS:</b></p>
<ul>
<li>Based in Alexandria, Egypt</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
<p><b>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</b></p>
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
<p><b>Location:</b> Alexandria, Egypt</p></div></div></div>

Rixos

<div><b>Company Description</b><p><br>
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.</p><p>
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.</p><p>
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</p><b><br>
Job Description</b><p><b><br>
Culinary Leadership &amp; Creativity</b></p><ul><li><p>
Develop, design, and execute innovative dessert menus for restaurants, banquets, events, and room service</p></li><li><p>
Maintain the highest standards of taste, presentation, and consistency</p></li><li><p>
Stay current with pastry trends, techniques, and ingredients</p></li></ul><p><b>
Operations &amp; Production</b></p><ul><li><p>
Oversee daily pastry production and workflow across all outlets</p></li><li><p>
Ensure proper portion control, recipe adherence, and quality standards</p></li><li><p>
Manage production schedules to meet service and event demands</p></li></ul><p><b>
Team Management</b></p><ul><li><p>
Recruit, train, mentor, and evaluate pastry kitchen staff</p></li><li><p>
Foster a positive, professional, and disciplined kitchen culture</p></li><li><p>
Schedule staff efficiently while controlling labor costs</p></li></ul><p><b>
Financial &amp; Inventory Control</b></p><ul><li><p>
Develop and manage pastry budgets</p></li><li><p>
Control food and labor costs through proper planning and inventory management</p></li><li><p>
Order ingredients and supplies while minimizing waste</p></li></ul><p><b>
Food Safety &amp; Compliance</b></p><ul><li><p>
Ensure compliance with all health, safety, and sanitation regulations</p></li><li><p>
Maintain the cleanliness and organization of all pastry work areas</p></li><li><p>
Enforce HACCP and company food safety standards</p></li></ul><p><b>
Collaboration</b></p><ul><li><p>
Work closely with the Executive Chef and F&amp;B leadership on menu planning and special events</p></li><li><p>
Coordinate with the banquet, sales, and operations teams for large-scale functions</p></li></ul><b><br>
Qualifications</b><ul><li><p><br>
Proven experience as an Executive Pastry Chef or Senior Pastry Chef in a hotel, resort, or high-volume operation</p></li><li><p>
Formal culinary or pastry training preferred</p></li><li><p>
Strong leadership, organizational, and communication skills</p></li><li><p>
Excellent knowledge of classic and modern pastry techniques</p></li><li><p>
Ability to manage multiple outlets and high-volume production</p></li></ul></div>

Executive Pastry Chef

Accor

<div><b>Company Description</b><p><br>
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><p>
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.</p><b><br>
Job Description</b><br>
<ul><li>
To oversee the daily operation of all Galleys and food outlets, safe food handling of Galley personnel and maintenance of all Galley equipment;</li><li>
To ensure a smooth and efficient service during meal hours through constant communication with the Maitre d&rsquo;Hotel;</li><li>
To ensure that all products are consistently prepared to the highest possible standards;</li><li>
To train, coach, council, support and delegate all of the Galley staff;</li><li>
To guide the Galley staff to ensure that the Department is updated with relevant shipboard information at all times;</li><li>
To oversee the entire food operation in all restaurants as well as the operation within the ship&rsquo;s Galley and in preparation rooms;</li><li>
To review and approve menus for the Crew Galley, as prepared and submitted by the Sous Chef, ensuring they meet the quality, quantity, nutritional value and cultural needs of the crew;</li><li>
To monitor and develop the work schedules, section plans and to conduct Performance Appraisals for his direct reports and to assist his team in developing Performance Appraisals for their subordinates;</li><li>
To submit an updated Vacation schedule of the entire Galley Department to the Chief Purser;</li><li>
Ensure that all food handlers in the Galley, comply with the latest Health and Sanitation regulations, and overseeing the entire cleaning procedures of all food handlers in the Galley;</li><li>
To execute all aspects of planning and organizing of upcoming cruises for the Galley Department;</li><li>
To know the requirements of the Menus and to forecast orders according to operational needs through the Provision Department;</li><li>
To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master;</li><li>
To know the requirements of the Menus and to forecast orders according to operational needs through the Provision stores;</li><li>
To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master;</li><li>
To follow up on culinary trends in order to create and plan new Menus in conjunction with the Fleet Executive Chef;</li><li>
To be visible and approachable to our Guests (make rounds and visit Guest tables throughout the cruise);</li><li>
To ensure that any Maintenance issues in the Galley areas are reported in a timely manner and that the work orders are followed up on accordingly;</li><li>
To ensure that all Galley Department Work Registration Forms are completed correctly and handed in to the Chief Purser in a timely manner;</li><li>
Ensure that all of the Galley Department Overtime is submitted to the Chief Purser;</li><li>
To adhere to, and to ensure that the Galley Department Staff adheres to all Company Policies and Procedures, Manuals and Directives;</li><li>
Other responsibilities, as assigned, but not limited to the above.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Culinary Institute Diploma/Chef Certification or other relevant apprenticeship required;</li><li>
Minimum of four (4) years of International experience as Executive Chef required;</li><li>
Must have experience in a large luxury food operation &ndash; luxury cruise ship experience preferred;</li><li>
Must have a very strong, balanced background in the culinary field and a sound knowledge of culinary arts and fine dining is essential;</li><li>
Understands all aspects of the kitchen including bakery, pastry, butchery and fish preparation area, hot and cold kitchen, as well as the managerial aspects of these operations;</li><li>
Must have a good understanding of balanced tastes and should know how to create a Menu with a variety of high quality foods for a large volume operation;</li><li>
Highly motivated with a strong drive and high level of energy and flexibility;</li><li>
Must be fluent in written and spoken English;</li><li>
Must have very good administrative skills (Microsoft Outlook) MXP Knowledge is a plus;</li><li>
Must have excellent organizational skills and show attention to detail;</li><li>
Must possess excellent leadership skills and the ability to interact with all levels of people;</li><li>
Must be able to communicate and implement corrective action steps in an effective, yet diplomatic fashion;</li><li>
Must be able to remain calm under pressure;</li><li>
Needs to have an outgoing personality and has to possess a positive attitude, maintaining a friendly and approachable demeanour while remaining firm at all times.</li></ul><br>
<b>
Additional Information</b><p><br>
experience is an asset<br>
Prior experience working with Opera or a related system<br>
Strong interpersonal and problem solving abilities<br>
Fluency in English, additional languages are a plus</p></div>

Executive Chef (M)

Celebrity Cruises

<div>
 <p>
  <strong>
   KEY RESPONSIBILITIES
  </strong>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   QUALIFICATIONS AND EDUCATION
  </strong>
 </p>
 <ul>
  <li>
   A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef Tournant

<div>
 <p>
  <strong>
   KEY RESPONSIBILITIES
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   FINANCIAL RESPONSIBILITIES
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
  </li>
  <li>
   Identifies potential expense reductions through cost control.
  </li>
  <li>
   Analyzes operational problems and establishes controls.
  </li>
  <li>
   Reviews timesheets and forwards them to the Executive Chef for approval.
  </li>
  <li>
   May prepare a variety of reports and letters utilizing personal computer system and equipment.
  </li>
  <li>
   Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
  </li>
  <li>
   Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   MOTIVATIONAL RESPONSIBILITIES
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   Monitors and manages the various assigned workstation functions.
  </li>
  <li>
   Monitors the assignment of duties and responsibilities to their staff.
  </li>
  <li>
   Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  </li>
  <li>
   Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
  </li>
  <li>
   Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   QUALIFICATIONS AND EDUCATION
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef De Partie

Morgans Originals

<div><b>Company Description</b><p><b><br>
Portaluna, a Morgans Originals Hotel</b></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&rsquo;s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p><b><br>
Job Description</b><p><b><br>
About the Role</b><br>
We&rsquo;re looking for a bold, creative, and commercially minded <b>Executive Pastry Chef</b> to join our team for the high season, May through September. As a key member of the hotel culinary leadership, you will design and deliver all pastry, dessert, and bakery experiences across the property, ensuring every creation reflects the hotel&rsquo;s luxury lifestyle ethos.</p><p>
This seasonal role offers an exciting opportunity to leave your mark during a high-energy period, with potential for longer-term opportunities within Ennismore&rsquo;s portfolio beyond the season.</p><p><b>
What you&rsquo;ll do...</b></p><p><b>
Pre-Opening &amp; Seasonal Launch</b></p><ul><li><p>
Collaborate with the Executive Chef, F&amp;B Director, and culinary teams to create innovative pastry concepts, desserts, and bakery items that blend local ingredients with global trends.</p></li><li><p>
Oversee setup of pastry kitchens, equipment, OS&amp;E, and ensure compliance with hygiene and licensing standards.</p></li><li><p>
Lead recruitment, onboarding, and training for the pastry brigade, fostering a culture of creativity and excellence.</p></li><li><p>
Work closely with Marketing &amp; PR to highlight the property&rsquo;s pastry and dessert offerings in pre-launch campaigns.</p></li></ul><p><b>
Operations &amp; Guest Experience</b></p><ul><li><p>
Lead daily pastry operations across all outlets, events, and banquets, ensuring consistent, high-quality delivery.</p></li><li><p>
Develop and implement seasonal menus, plated desserts, patisserie, and bakery items that align with the hotel&rsquo;s lifestyle positioning.</p></li><li><p>
Monitor costs, yields, and KPIs to ensure commercial performance without compromising creativity.</p></li><li><p>
Maintain hygiene, safety, and operational standards at all times.</p></li></ul><p><b>
Team Leadership</b></p><ul><li><p>
Inspire and mentor a high-performing pastry team, encouraging innovation, collaboration, and accountability.</p></li><li><p>
Implement training, development, and succession opportunities within the team.</p></li><li><p>
Ensure professional standards in grooming, conduct, and communication across the pastry department.</p></li></ul><p><b>
Brand &amp; Strategy</b></p><ul><li><p>
Position the hotel as a destination for exceptional pastry and dessert experiences in the North Coast.</p></li><li><p>
Innovate seasonal desserts, bakery offerings, and sweet experiences that elevate the property&rsquo;s luxury lifestyle credentials.</p></li><li><p>
Work with Brand and Marketing teams to communicate the hotel&rsquo;s pastry story across all touchpoints.</p></li></ul><p><b>
Facilities &amp; Support</b></p><ul><li><p>
Ensure all pastry kitchens, storage, and back-of-house areas are operational, clean, and safe.</p></li><li><p>
Collaborate with Executive Chef, F&amp;B, and Engineering teams for smooth day-to-day operations.</p></li></ul><p><b>
Seasonal Opportunity with Growth Potential</b><br>
This role runs from <b>May to September</b>, with exceptional talent considered for extended roles across Ennismore&rsquo;s portfolio of luxury and lifestyle hotels.</p><b><br>
Qualifications</b><p><b><br>
What we&rsquo;re looking for&hellip;</b></p><ul><li><p>
Proven senior pastry experience within luxury or lifestyle hotels, ideally with seasonal or pre-opening exposure.</p></li><li><p>
Creative, strategic, and commercially savvy &mdash; delivering excellence while managing costs and performance.</p></li><li><p>
Exceptional leadership and communication skills; able to inspire and develop teams.</p></li><li><p>
Innovative thinker, balancing creativity with operational efficiency.</p></li><li><p>
Calm under pressure, decisive, and confident in fast-paced environments.</p></li><li><p>
Tech-savvy with knowledge of kitchen management systems, POS, inventory, and costing tools.</p></li><li><p>
Flexible schedule to cover evenings, weekends, events, and seasonal activations.</p></li><li><p>
Embodies Morgans Originals spirit: bold, imaginative, approachable, and always ready to challenge the usual.</p></li></ul><b><br>
Additional Information</b><p><b><br>
What&rsquo;s in it for you...</b></p><ul><li>
Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>
Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>
Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>
The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul></div>

Executive Pastry Chef – Seasonal Role (May – September)

Explore 30+ Chef culinary instructor in Egypt this March. Find roles across top companies and apply now to boost your career.

30 chef culinary instructor jobs In Egypt

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Executive Pastry Chef – Seasonal Role (May – September)