chef/culinary instructor

executive assistant

chef de partie

director of food & beverage Jobs in Egypt

director of food & beverage

executive sous chef

executive chef

Mövenpick

<div>Company Description 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS. 
Job Description 
We&rsquo;re seeking an experienced and passionate Executive Chef to lead our culinary team The Executive Chef will manage the kitchen's daily operations, ensuring high-quality food preparation and presentation that meets guests' expectations.
This role involves menu development, team leadership, cost management, and adherence to food safety and occupational health and safety standards as per the laws of Egypt.
Key Responsibilities<ul><li>
Menu Planning and Development<ul><li>
Design seasonal and innovative menus that reflect contemporary tastes and trends.</li><li>
Collaborate with food suppliers to source high-quality local ingredients.</li><li>
Adapt menus based on guest feedback, locality and seasonal availability.</li></ul></li><li>
Food Preparation and Presentation<ul><li>
Oversee the preparation, cooking, and presentation of all food to maintain the highest quality.</li><li>
Ensure portion sizes, plating, and garnishing are consistent with laid down standards.</li><li>
Look out for current culinary trends and apply them to keep menus fresh and innovative.</li></ul></li><li>
Conference &amp; Events Execution<ul><li>
Plan, coordinate, and supervise all food preparation and presentation for functions, including banquets, conferences, meetings and corporate events.</li><li>
Maintain flexibility to adjust offerings and layouts based on guest feedback, event type, and the type of service required.</li></ul></li><li>
Team Management and Leadership<ul><li>
Recruit, train, and supervise kitchen team including stewarding.</li><li>
Promote a positive work environment ensuring HACCP and Health &amp; Safety standards are followed by all.</li><li>
Conduct regular performance reviews and provide training and mentoring to the team to develop their skills.</li></ul></li><li>
Cost Management and Inventory Control<ul><li>
Monitor and control kitchen costs, including food, employee, and waste.</li><li>
Establish and maintain budgets and provide reports on costs, productivity, and kitchen performance.</li><li>
Manage inventory, including ordering, receiving, and stock rotation.</li><li>
work closely with the cost control team to manage food cost.</li></ul></li><li>
Food Safety and Compliance<ul><li>
Ensure all food preparation, storage, and handling meet food safety standards, including HACCP principles.</li><li>
Maintain a clean and hygienic kitchen environment, with a strict focus on occupational health and safety regulations.</li><li>
Conduct regular audits and inspections to ensure compliance with safety and sanitation requirements.</li></ul></li><li>
Customer Satisfaction<ul><li>
Collaborate with front-of-house team to understand and to handle all guest preferences and dietary requirements.</li><li>
Respond to guest feedback and make menu adjustments to improve the dining experience.</li></ul></li></ul> 

Qualifications 
Qualifications &amp; Skills<ul><li>
Minimum experience of 4&ndash;5 years with international chain hotels.</li><li>
At least 5 years of experience in a senior culinary position, with a minimum of 2 years as an Executive Chef.</li><li>
Bachelor&rsquo;s degree or Hotel Management Degree or its Equivalent.</li><li>
A Team Player, with the ability to drive a highly energetic team to deliver results.</li><li>
Must be creative, innovative and have great communication skill.</li><li>
Knowledge of food safety standards, including HACCP.</li><li>
Strong leadership, organizational, and time management skills.</li><li>
Ability to handle high-pressure situations and manage multiple tasks efficiently.</li></ul> 

Additional Information 
<ul><li>
Good communication and customer contact skills</li><li>
Service oriented with an eye for details</li><li>
Ability to work effectively and contribute in a team</li><li>
Self-motivated and energetic</li><li>
Well-presented and professionally groomed at all times</li></ul></div>

Executive Chef

Morgans Originals

<div>Company Description 
Portaluna, a Morgans Originals Hotel
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.
This is an exciting new position within Ennismore&rsquo;s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. 
Job Description 
The Executive Chef is the creative and operational leader of all culinary activities within the hotel, ensuring high-quality, innovative, and authentic dining experiences that reflect Ennismore&rsquo;s lifestyle brand. This senior role is especially crucial during the pre-opening phase, where you&rsquo;ll develop menus, build and train the culinary team, and establish operational standards that set the foundation for long-term success.
What you&rsquo;ll do...
Pre-Opening Responsibilities:<ul><li>
Collaborate with the Director of Food &amp; Beverage and brand teams to craft unique culinary concepts and menus inspired by local ingredients and the hotel&rsquo;s lifestyle positioning.</li><li>
Recruit, onboard, and train the culinary team, fostering a culture of excellence, creativity, and consistency.</li><li>
Establish kitchen operations, SOPs, hygiene standards, and safety protocols aligned with local regulations and Ennismore&rsquo;s quality standards.</li><li>
Manage procurement of kitchen equipment, tools, and ingredients, ensuring both quality and cost-efficiency.</li><li>
Oversee kitchen design and layout to optimize workflow and productivity.</li><li>
Lead menu tastings, costing, and necessary adjustments prior to opening.</li><li>
Partner with Marketing on culinary storytelling and launch events.</li></ul>
Operational Responsibilities:<ul><li>
Oversee day-to-day kitchen operations to ensure consistent food quality, timely delivery, and excellent presentation.</li><li>
Maintain rigorous standards for food hygiene, health, and safety compliance.</li><li>
Control food costs, reduce waste, and optimize inventory management to meet financial targets.</li><li>
Drive culinary innovation by introducing seasonal and trend-forward dishes that elevate the brand&rsquo;s lifestyle offering.</li><li>
Monitor guest feedback and continuously improve culinary experiences.</li><li>
Collaborate with other departments to deliver seamless guest experiences.</li></ul>
Team Leadership:<ul><li>
Lead, mentor, and develop the culinary team, promoting career growth and skill development.</li><li>
Set clear expectations for professionalism, grooming, and teamwork in line with Ennismore&rsquo;s values.</li><li>
Foster a positive, creative, and inclusive kitchen culture.</li><li>
Conduct regular training sessions, performance reviews, and development plans.</li></ul>
Brand &amp; Culture Contribution<ul><li>
Champion Ennismore&rsquo;s lifestyle brand values through culinary creativity and operational excellence.</li><li>
Engage with cross-functional teams to uphold the brand&rsquo;s identity and guest experience standards.</li></ul> 
Qualifications 
What we&rsquo;re looking for&hellip;<ul><li>
Degree or diploma in Culinary Arts, Hospitality Management, or related field preferred.</li><li>
Minimum 7 years&rsquo; experience as an Executive Chef or similar senior role in luxury or lifestyle hotels, ideally with pre-opening experience.</li><li>
Proven ability to lead a diverse culinary team and deliver innovative, high-quality menus.</li><li>
Strong knowledge of food safety standards and local health regulations.</li><li>
Excellent organizational, financial, and communication skills.</li><li>
Passion for culinary excellence and creativity that aligns with lifestyle hospitality.</li></ul> 
Additional Information 
What&rsquo;s in it for you...<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>

<div>Company Description 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS. 
Job Description 
<ul><li>
Lead the day-to-day operations of the kitchen, through an active presence on the floor, leading your teams to deliver service excellence.</li><li>
In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments supporting the hotel Food and Beverage operations including the Banquet operation.</li><li>
Oversee the Stewarding Department including scheduling, labour management, inventory and performance management.</li><li>
Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and managing labour.</li><li>
Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.</li><li>
Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols.</li><li>
Highly involved in sourcing products and building relationships with local vendors.</li><li>
Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences.</li><li>
Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences.</li><li>
Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.</li><li>
Personally engage with guests ensuring exceptional culinary experiences.</li><li>
Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback.</li><li>
Participate in the recruitment and onboarding of new colleagues</li><li>
Promote the growth and development of internal talent.</li><li>
Pro-actively participate in colleague engagement initiatives.</li><li>
Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community, on social media and the press.</li><li>
Lead the kitchen in the absence of the Executive Chef/Culinary Director</li><li>
Adhere to all Company policies, procedures and values.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
Minimum of two years&rsquo; experience in a similar role within a fast-paced, high-volume environment</li><li>
Hands-on leader, who consistently sets a positive example for the team</li><li>
Proven ability to manage staff across multiple sections, with clear and effective communication skills</li><li>
Solutions-focused professional dedicated to continuous learning and improvement</li><li>
Adaptable and resilient, maintaining top quality and adherence to standards amidst changing circumstances</li><li>
Genuine passion for food and an unwavering commitment to delivering exceptional guest experiences at events</li><li>
Ability to work a rotating roster, including nights, weekends, and public holidays</li></ul> 

Additional Information 
<ul><li>
Good communication and customer contact skills</li><li>
Service oriented with an eye for details</li><li>
Ability to work effectively and contribute in a team</li><li>
Self-motivated and energetic</li><li>
Well-presented and professionally groomed at all times</li></ul></div>

Executive Sous Chef

Marriott International

<div>Additional Information 
Job Number25165709 
Job CategoryFood and Beverage &amp; Culinary 
LocationCairo Marriott Hotel &amp; Omar Khayyam Casino, 16 Saray El Gezira Street, Cairo, Egypt, Egypt, 11211 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>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.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

<div>Additional Information 
Job Number25166862 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Nile Ritz-Carlton Cairo, 1113 Corniche El Nil, Cairo, Egypt, Egypt, 11221 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Executive Sous Chef - Expat

IHG Hotels & Resorts

<div>At InterContinental Hotels &amp; Resorts our role is to put the glamour into international travel. That is where you come in. When you are part of the InterContinental Hotels &amp; Resorts brand you are more than just a job title.

At InterContinental Hotels &amp; Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.

Join us as a Banquet Chef. You will have ambition, talent and obviously, some key skills. Because, for this vital role, were looking for someone who: - has Sense of hospitality - has prior work experience in hotel operational departments - has proven track record successful administration - has the ability to handle guest complains with a smile - has great interpersonal skills.

Banquet Operations Chef runs Banquet kitchen. They have culinary, leadership, and human resource skills. Along with the executive chef, sous chefs do everything necessary to ensure a dining establishment operates at maximum efficiency. This is a job for people who love food. sous chefs are always on their feet and busy throughout their shift. Employed by dining establishments and cruise ships, they may have slightly different responsibilities and areas of knowledge depending on the type of dining establishment. Banquet Operations Chef generally specialize in Banquet Cuisine.

Your day-to-day

<div><ul><li>Collaborating with the executive chef to create menu options and daily specials based on expertise with specific cuisines</li></ul>
<ul><li>Managing finances and resources</li></ul>
<ul><li>With a strong attention to detail, making sure hygiene and food safety standards are met in all stages of food preparation</li></ul>
<ul><li>Following a strict regimen to check freshness of food and ordering supplies as necessary</li></ul>
<ul><li>Overseeing the control and maintenance of all equipment and report any damages or malfunctions doing the necessary follow up</li></ul>
<ul><li>Displaying good team spirit and organization skills for an efficient flow of production</li></ul>
<ul><li>Produce high-quality dishes</li></ul>
<ul><li>Create tasting menus for clients interested in contracting the food for different events</li></ul>
<ul><li>Prevention and control of communicable diseases</li></ul>
<ul><li>Coronavirus Hotels Response toolkit</li></ul>
<ul><li>Cleaning and Disinfection Guide</li></ul>
<ul><li>Guidance on cleaning and disinfecting electric equipment</li></ul>
<ul><li>Personal Protective Equipment</li></ul>
<ul><li>Covid 19 cleanliness and safe operations procedures</li></ul>
<ul><li>Response to Guest and staff suspected illness</li></ul>
<ul><li>Maintaining the implementation of the process in their respective departments.</li></ul>
</div>
What we need from you

<ul><li>Enforce All Food Safety Policies and Procedures</li>
<li>Hire and Train Kitchen Staff</li>
<li>Check Freshness of Food and Maintain Supplies</li>
<li>Supervise Chefs and Food Preparation Workers</li>
<li>Demonstrate awareness and adhere to the occupational, health and safety legislation, policies and procedures.
</li><li>Be familiar with the Hotel safety, first aid, fire and emergency procedures and operating equipment safely and responsibly.</li>
<li>Report security incidents and accidents in accordance with the Hotel requirements.
</li></ul>What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life &ndash; including a full uniform, impressive room discounts and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
So, join us and you&rsquo;ll become part of our ever-growing global family.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Banquet Chef - Semiramis Intercontinental Cairo

Rixos

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
<ul><li>
Assist the Executive 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>
Organize 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 organized 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></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> 

Additional Information 
Your team and working environment: 
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture 
Note: Customization may be included for any specific local or legislative requirements, such as work permits 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Sous Chef

Explore 262+ Executive chef in Egypt this November. Find roles across top companies and apply now to boost your career.

262 executive chef jobs IN Egypt

Executive Chef

Executive Chef

Executive Sous Chef

Executive Sous Chef

Executive Sous Chef - Expat

Banquet Chef - Semiramis Intercontinental Cairo

Sous Chef