Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.
All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of Γ la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.
Join our motivated and vibrant Team and build your career with us.
Prepare pizzas out of our menu and based on custom orders
Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed
Make fresh tomato, pesto and white cream sauces
Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms)
Cut, slice and grill meats like chicken, ham and beef
Monitor food stock and place orders, as needed
Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour)
Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads
Recommend new recipes to update our menus
Maintain a clean cooking station and sterilize equipment
experience is an asset
Strong interpersonal and problem solving abilities
Fluency in English, additional languages are a plus
We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new wa...
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We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing p...
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