Staff Cafeteria chef

Company Description JW Marriott Hotel Cairo is part of Marriott International's luxury portfolio, known for distinctive properties in gateway cities and resort locations across 23 countries. The hotel offers a refined, quietly luxurious experience in a relaxed and welcoming atmosphere, appealing to travelers seeking authenticity and comfort. JW Marriott hotels create highly crafted, anticipatory experiences that reflect their local surroundings, allowing guests to focus on what matters most to them. Team members at JW Marriott Hotel Cairo are encouraged to deliver thoughtful service and uphold the brand's commitment to excellence and genuine hospitality.

Role Description The Staff Cafeteria Chef is responsible for planning, preparing, and cooking daily meals for hotel associates, ensuring high standards of taste, nutrition, and food safety. This full-time, on-site role is based at JW Marriott Hotel Cairo in New Cairo and involves managing cafeteria menus, supervising food production, and maintaining a clean, efficient kitchen environment. The chef monitors inventory levels, coordinates with purchasing to secure quality ingredients, and adheres to hygiene and safety regulations. Day-to-day duties include organizing meal periods, supporting special staff events, controlling food costs, and collaborating with other kitchen and HR team members to deliver a positive dining experience for all employees.

Qualifications

• Strong culinary skills, including experience in large-scale food preparation, menu planning, and basic nutrition for staff meals.
• Knowledge of food safety, hygiene standards, and HACCP or equivalent kitchen sanitation practices.
• Experience in high-volume kitchens, hotels, staff cafeterias, or institutional catering environments.
• Ability to manage inventories, control food costs, and coordinate with suppliers for consistent quality and availability.
• Good organizational and time-management skills, with the ability to prioritize and work effectively during peak meal periods.
• Collaborative attitude, strong communication skills, and commitment to respectful, inclusive teamwork.
• Flexibility to work shifts, weekends, and holidays as required in a hotel environment.
• Culinary diploma, certification, or equivalent professional training; prior experience in a 4- or 5-star hotel is an advantage.
• Basic proficiency in English for communication and documentation; additional language skills are a plus.