Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 8574 results in (3) seconds Clear Filters

Jobs Search

About 8574 results in (3) seconds
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Communication Skills, Problem Solving, Staff Development, Food Presentation, Quality Control, Interpersonal Skills, Time Management, Operational Management, Menu Development, Training, Inventory Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Darwin, , Australia - Full Time
Skills Needed
Leadership, Kitchen Operations, Menu Planning, Food Presentation, Hygiene, Safety, Stock Control, Inventory Management, Food Safety, Team Development, Motivation, Administrative Skills, Cost Control
Specialization
Candidates must have trade qualifications and a minimum of 2 years of experience in the hotel industry. Demonstrated leadership experience and a strong understanding of food cost and control are also required.
Experience Required
Minimum 2 year(s)
Demi Chef at Courtyard by Marriott Harlingen
Melbourne, Victoria, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation Skills, Guest Service, Food Safety, Teamwork, Attention To Detail, Creativity, Self Motivation, Problem Solving, Culinary Skills, Time Management, Passion For Industry, Communication Skills, Adaptability, Cultural Awareness
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. They must also possess working rights in Australia and demonstrate enthusiasm for career advancement.
Demi Chef at Courtyard by Marriott Harlingen
Melbourne, Victoria, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Attention To Detail, Food Safety, Customer Service, Teamwork, Creativity, Passion For Industry, Self Motivated, Driven, Fast Paced Environment, Problem Solving, Execution, Presentation Skills, Culinary Skills, Communication Skills
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Portioning, Chopping, Food Storing, Cooking, Temperature Testing, Equipment Operation, Sanitation, Cleanliness, Task Delegation, Shift Running, Communication, Teamwork, Autonomy, Culinary Career Growth
Specialization
Successful candidates must have experience in a similar role, preferably within a 4-5 star Hotel kitchen, and possess a relevant trade qualification along with strong food safety knowledge. They should also demonstrate great communication skills, the ability to work both in a team and autonomously, and a passion for culinary career growth.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must have proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential attributes include strong financial awareness for cost control, excellent leadership skills, and a genuine passion for delivering exceptional culinary experiences.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Excellence, Menu Design, Kitchen Operations, Leadership, Mentorship, Cost Control, Inventory Management, Supplier Partnerships, Haccp Compliance, Food Safety, Menu Planning, Rostering, Teamwork
Specialization
Candidates must possess a proven track record as a Head Chef, ideally in a fast-paced hotel or high-volume setting, demonstrating strong leadership and business acumen. Essential requirements include expertise in menu planning, cost control, rostering, and maintaining rigorous HACCP and food safety standards.
Experience Required
Minimum 5 year(s)
Demi Chef at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
, , Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Quality Monitoring, Kitchen Sanitation, Recipe Following, Team Collaboration, Communication, Safety Compliance, Equipment Operation, Food Presentation, Cold Food Preparation, Time Management, Problem Solving, Attention To Detail, Customer Service
Specialization
Candidates should have at least a high school diploma or G.E.D. equivalent and at least 1 year of related work experience. No supervisory experience is required, and no specific licenses or certifications are mentioned.
Sous Chef at CRG Dining
West Lafayette, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Food Costing, Waste Minimization, Food Safety, Sanitation Standards, Creativity, Financial Management, Budgeting, Time Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or similar role, preferably in upscale dining, and possess strong culinary skills, knowledge of ingredients, and cooking techniques. Essential qualifications also include strong leadership, team-building abilities, and excellent organizational skills.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Staff Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Team Building, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/mentoring kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Receiving, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving
Specialization
Candidates need either a high school diploma or GED with four years of culinary experience, or a 2-year degree in Culinary Arts or related field with two years of relevant experience.
Experience Required
Minimum 2 year(s)
Sous Chef at Millennium Copthorne Hotels Plc
Newcastle upon Tyne, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Team Leadership, Haccp, Food Safety Legislation, Menu Planning, Stock Management, Staff Coaching, Quality Control, Allergen Management, Inventory Control, Hygiene Standards, Service Coordination, Multi Tasking, Communication
Specialization
Candidates must be confident chefs capable of running a kitchen and leading a team effectively. A strong passion for food and a solid understanding of food safety and hygiene standards are required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandung City, West Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Menu Development, Food Presentation, Team Supervision, Inventory Control, Waste Control, Employee Development, Guest Relations, Problem Solving, Hiring, Performance Appraisal
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, ensuring compliance with all safety and sanitation regulations, and leading the culinary team effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Inventory Control, Quality Control, Team Leadership, Guest Relations, Problem Solving, Performance Management, Training, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Garnish, Temperature Regulation, Food Safety, Communication, Teamwork, Employee Assistance, Scheduling, Training, Customer Service, Professional Appearance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least three years of related work experience, though no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, and adherence to strict quality and presentation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Customer Service, Staff Training, Performance Management, Kitchen Equipment Maintenance, Labor Management, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Đồng Tháp Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Training And Development, Quality Control, Team Leadership, Communication, Conflict Resolution, Safety Compliance, Decorative Food Display, Scheduling, Performance Evaluation
Specialization
Candidates must have a technical, trade, or vocational school degree along with 4 to 6 years of related work experience. Additionally, at least 2 years of supervisory experience is required for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Navi Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Food Preparation, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
الدرعية, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Quality Control, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia -
Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Communication Skills, Problem Solving, Staff Development, Food Presentation, Quality Control, Interpersonal Skills, Time Management, Operational Management, Menu Development, Training, Inventory Management

Industry

Hospitality

Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. 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 • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Knows and implements brand’s Safety Standards. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains purchasing, receiving and food storage standards. • Operates and maintains all department equipment and reports malfunctions. • Supports procedures for food & beverage portion and waste controls. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Leading 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. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and tracks employee time and attendance. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. • Reviews staffing levels to ensure that guest service, operational and financial objectives are met. 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. • Handles guest problems and complaints. • Strives to improve service performance. • Helps employees receive on-going training to understand guest expectations. 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. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Participates in the employee performance appraisal process, providing feedback as needed. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. 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. • Assists Executive Chef with all kitchen operations. • 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. At Aloft, we aren’t your typical hotel—but we aren’t too cool for school either. We’re here to be our guests’ launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they’re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We’re looking for confident self-expressers who aren’t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft 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.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
The Demi Chef is accountable for the overall success of daily kitchen operations, ensuring high-quality food production and staff management. They lead the kitchen team, maintain sanitation standards, and strive to improve guest satisfaction.
Demi Chef at Marriott Residence Inn Auburn Lewiston Maine
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Sanitation Standards, Budget Management, Customer Service, Communication Skills, Problem Solving, Staff Development, Food Presentation, Quality Control, Interpersonal Skills, Time Management, Operational Management, Menu Development, Training, Inventory Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Darwin, , Australia - Full Time
Skills Needed
Leadership, Kitchen Operations, Menu Planning, Food Presentation, Hygiene, Safety, Stock Control, Inventory Management, Food Safety, Team Development, Motivation, Administrative Skills, Cost Control
Specialization
Candidates must have trade qualifications and a minimum of 2 years of experience in the hotel industry. Demonstrated leadership experience and a strong understanding of food cost and control are also required.
Experience Required
Minimum 2 year(s)
Demi Chef at Courtyard by Marriott Harlingen
Melbourne, Victoria, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Presentation Skills, Guest Service, Food Safety, Teamwork, Attention To Detail, Creativity, Self Motivation, Problem Solving, Culinary Skills, Time Management, Passion For Industry, Communication Skills, Adaptability, Cultural Awareness
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. They must also possess working rights in Australia and demonstrate enthusiasm for career advancement.
Demi Chef at Courtyard by Marriott Harlingen
Melbourne, Victoria, Australia - Full Time
Skills Needed
Organisational Skills, Food Preparation, Attention To Detail, Food Safety, Customer Service, Teamwork, Creativity, Passion For Industry, Self Motivated, Driven, Fast Paced Environment, Problem Solving, Execution, Presentation Skills, Culinary Skills, Communication Skills
Specialization
Candidates should have a Trade Industry Qualification or completion of a Commercial Cookery Qualification, along with relevant experience in a similar role. A passion for the industry and working rights in Australia are also required.
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Portioning, Chopping, Food Storing, Cooking, Temperature Testing, Equipment Operation, Sanitation, Cleanliness, Task Delegation, Shift Running, Communication, Teamwork, Autonomy, Culinary Career Growth
Specialization
Successful candidates must have experience in a similar role, preferably within a 4-5 star Hotel kitchen, and possess a relevant trade qualification along with strong food safety knowledge. They should also demonstrate great communication skills, the ability to work both in a team and autonomously, and a passion for culinary career growth.
Experience Required
Minimum 2 year(s)
Head Chef at Minor International
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulations, Rostering, Staff Development, Commercial Cookery, Modern Cuisine Trends
Specialization
Candidates must have proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential attributes include strong financial awareness for cost control, excellent leadership skills, and a genuine passion for delivering exceptional culinary experiences.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Excellence, Menu Design, Kitchen Operations, Leadership, Mentorship, Cost Control, Inventory Management, Supplier Partnerships, Haccp Compliance, Food Safety, Menu Planning, Rostering, Teamwork
Specialization
Candidates must possess a proven track record as a Head Chef, ideally in a fast-paced hotel or high-volume setting, demonstrating strong leadership and business acumen. Essential requirements include expertise in menu planning, cost control, rostering, and maintaining rigorous HACCP and food safety standards.
Experience Required
Minimum 5 year(s)
Demi Chef at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
, , Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Quality Monitoring, Kitchen Sanitation, Recipe Following, Team Collaboration, Communication, Safety Compliance, Equipment Operation, Food Presentation, Cold Food Preparation, Time Management, Problem Solving, Attention To Detail, Customer Service
Specialization
Candidates should have at least a high school diploma or G.E.D. equivalent and at least 1 year of related work experience. No supervisory experience is required, and no specific licenses or certifications are mentioned.
Sous Chef at CRG Dining
West Lafayette, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Food Costing, Waste Minimization, Food Safety, Sanitation Standards, Creativity, Financial Management, Budgeting, Time Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or similar role, preferably in upscale dining, and possess strong culinary skills, knowledge of ingredients, and cooking techniques. Essential qualifications also include strong leadership, team-building abilities, and excellent organizational skills.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Staff Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Team Building, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/mentoring kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Receiving, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving
Specialization
Candidates need either a high school diploma or GED with four years of culinary experience, or a 2-year degree in Culinary Arts or related field with two years of relevant experience.
Experience Required
Minimum 2 year(s)
Sous Chef at Millennium Copthorne Hotels Plc
Newcastle upon Tyne, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Team Leadership, Haccp, Food Safety Legislation, Menu Planning, Stock Management, Staff Coaching, Quality Control, Allergen Management, Inventory Control, Hygiene Standards, Service Coordination, Multi Tasking, Communication
Specialization
Candidates must be confident chefs capable of running a kitchen and leading a team effectively. A strong passion for food and a solid understanding of food safety and hygiene standards are required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bandung City, West Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Budget Management, Sanitation Standards, Menu Development, Food Presentation, Team Supervision, Inventory Control, Waste Control, Employee Development, Guest Relations, Problem Solving, Hiring, Performance Appraisal
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, ensuring compliance with all safety and sanitation regulations, and leading the culinary team effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Inventory Control, Quality Control, Team Leadership, Guest Relations, Problem Solving, Performance Management, Training, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Garnish, Temperature Regulation, Food Safety, Communication, Teamwork, Employee Assistance, Scheduling, Training, Customer Service, Professional Appearance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least three years of related work experience, though no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, and adherence to strict quality and presentation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Customer Service, Staff Training, Performance Management, Kitchen Equipment Maintenance, Labor Management, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Đồng Tháp Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Training And Development, Quality Control, Team Leadership, Communication, Conflict Resolution, Safety Compliance, Decorative Food Display, Scheduling, Performance Evaluation
Specialization
Candidates must have a technical, trade, or vocational school degree along with 4 to 6 years of related work experience. Additionally, at least 2 years of supervisory experience is required for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Navi Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Food Preparation, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
الدرعية, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Quality Control, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)