8 Chef De Cuisine jobs in Egypt

Company Description
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.

Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

• Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organised manner; and, create team spirit and increase their motivation by contributing to their education, professional skills and personal development.
• Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
• Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
• Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.
• 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.
• Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.
• 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.
• Make sure the personnel working in the department comply with personal hygiene rules.
• Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.
• Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.
• Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.
• Assist the Executive Chef in preparing menus taking into account the facility's standards, food cost budget and special occasions (private functions, special themes etc.).
• Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.
• 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).
• Regularly monitor the food safety management system.
• Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.
• Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.
• Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.
• Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.
• In addition to the above, carry out the Executive Chef's written and verbal orders and report to senior managers.

Qualifications

• Education: At least a high school or equivalent diploma.
• Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).
• Foreign Language: At least intermediate level English.
• Courses and Trainings: Prior attendance in courses and seminars in the related field.
• Computer Literacy: Basic computer applications.
• Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

Job Description
We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef De Cuisine, you will be responsible for maintaining a high level of food quality, presentation, menu development and budgeting. You will be providing both culinary and operational expertise and guidance in a structured and professional approach to the Kitchen and Stewarding team to ensure optimum results.

General Duties and Responsibilities-

• Responsible for coordinating meal preparation and service activities within the kitchen of multiple outlets. Must review customer orders as they come in, assign tasks to junior chefs and prep cooks, and ensure that food is delivered on time.
• Directs both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Maintain the restaurants' quality and reputation by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented.
• Must taste food and oversee kitchen staff throughout the cooking process. Should regularly check to make sure that all the elements of dishes are properly cooked and seasoned.
• These leaders also make key decisions regarding a restaurant's menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Chef de cuisines will collaborate with an executive chef to discuss menu options and develop creative dishes throughout the year.
• Support restaurant operations by selecting and sourcing ingredients for meals in coordination with the Materials Department. They may work directly with farmers and suppliers to order fresh vegetables and meats and may change menus based on the availability and quality of ingredients. This aspect of the role also requires excellent budgetary and financial management skills, as they need to balance ingredient quality with costs and concerns for the restaurant's profitability.
• Review and create related SOPs and guidelines.
• Develop or enhance processes for food safety and storage as well as maintaining or replacing kitchen equipment that is not working as expected.
• Prepares safety and cleanliness guidelines for kitchen staff and inspect employees' uniforms to ensure that they adhere to strict standards of professionalism.
• Operate in a safe and environmentally friendly way to protect guests' and colleagues' health and safety, as well as protect and conserve the environment
• Comply with the hotel environmental, health and safety policies and procedures and ensure that HACCP standards and appropriate hygiene standards are followed as per Municipality requirements at all times

Skills
Education, Qualifications & Experiences
You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies
The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Customer Focus

Drive for Results

Company Description

The Cascades Golf Resort, SPA & Thalasso sits at the highest point of the Somabay Peninsula, offering panoramic views of the sea, desert mountains, and golf course fairways. The resort features an 18-hole, par 72 Cascades Golf Course designed by Gary Player and one of the largest, best-equipped thalasso therapy spas in the world. The Cascades Spa & Thalasso offers 65 treatment rooms across 7,500 m², delivering a luxurious wellness experience.

Role Description

This is a full-time on-site role for a Chef De Cuisine, located in Hurghada. The Chef De Cuisine will oversee and manage all kitchen operations, ensuring high quality and consistency in food preparation, presentation, and sanitation. Daily tasks include developing menus, sourcing ingredients, leading and training kitchen staff, monitoring inventory, and ensuring compliance with health and safety regulations. The Chef De Cuisine will also collaborate with other departments to meet guest expectations and maintain service excellence.

Qualifications

• Culinary skills, including food preparation, cooking, and plating
• Leadership abilities to manage and train kitchen staff
• Experience developing and designing menus
• Knowledge of health, safety, and sanitation regulations
• Inventory management, including sourcing and ordering ingredients
• Excellent communication and teamwork skills
• Ability to work in a fast-paced environment
• Culinary arts degree or relevant certification
• Previous experience as a Chef De Cuisine or in a similar role

Company Description

"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'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

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

Job Description

We are seeking a talented and passionate Chef de cuisine to join our culinary team in Sofitel Cairo El Gezirah, Egypt. As Chef de cuisine , you will play a crucial role in creating authentic dishes and will be responsible for:

• Assisting the Executive Chef in overseeing daily kitchen operations and ensuring high-quality food production.
• Training and mentoring kitchen staff on cooking techniques, flavor profiles, and presentation.
• Ensuring compliance with food safety and sanitation standards in the kitchen.
• Managing inventory, place orders, and control food costs.
• Collaborating with the culinary team to maintain consistency in food quality and presentation.
• Participating in menu planning, recipe development, and seasonal menu changes.
• Step in for the Executive Chef when necessary, managing all aspects of kitchen operation.
• To work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
• To monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet. To work with Chefs de Partie to take corrective action where appropriate.
• To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.

Qualifications

• Excellent leadership and team management skills
• Proficiency in menu planning, recipe development, and food cost control
• Advanced culinary techniques and knife skills
• Strong organizational and time management abilities
• Creativity and passion for culinary innovation
• Valid food safety certification
• Fluency in English; ability to communicate in Arabic is a plus
• Flexibility to work evenings, weekends, and holidays as required

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 & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationThe St. Regis Cairo, 1189 Nile Corniche Downtown, Cairo, Egypt, Egypt

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

• Follows proper handling and right temperature of all food products.

• Estimates daily restaurant production needs.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Leads shift teams while personally preparing food items and executing requests based on required specifications.

• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

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.

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.

Company Description

Five stars hotel located in El Giza

Role Description

This is a full-time on-site role in Giza for a Chef De Cuisine. The Chef De Cuisine will be responsible for managing kitchen operations, overseeing food preparation and cooking, ensuring high standards of quality and presentation, and maintaining a clean and safe kitchen environment. The role also involves menu planning and designing creative dishes, ordering and inventory management, and training and mentoring kitchen staff. Additionally, the Chef De Cuisine will ensure compliance with health and safety regulations and maintain a positive and efficient work environment.

Qualifications

• Experience with a variety of cooking techniques and cuisines
• Strong leadership and team management skills
• Menu planning and creativity in dish design
• Knowledge of health and safety regulations and kitchen best practices
• Inventory management and ordering skills
• Excellent organizational and time management skills
• Ability to work under pressure in a fast-paced environment
• Culinary school certification or relevant experience in a similar role