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Chef De Partie Jobs overseas

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Banquet Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Culinary Talents, Food Preparation, Catering Management, Menu Coordination, Purchasing, Scheduling, Plating, Food Quality Control, Sanitation Standards, Team Leadership, Employee Coaching, Budget Management, Inventory Control, Beo Management, Staff Supervision
Specialization
Candidates need either a high school diploma or GED with 4 years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve managing culinary standards, leading kitchen teams, achieving performance goals, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Working Chef at Pineapple House, Naples
Naples, Florida, United States - Full Time
Skills Needed
Culinary Arts, Staff Supervision, Food Safety, Menu Development, Inventory Management, Food Cost Control, Leadership, Communication, Organizational Skills, Meal Preparation, Dietary Guidelines Compliance, Kitchen Operations
Specialization
Candidates should have professional chef experience with a focus on leadership and culinary skills. Knowledge of food safety regulations and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Chef de Rang at Sige Relais Chateaux
Écully, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Customer Service, Fine Dining Service, Table Setting, Food And Beverage Service, Team Leadership, Mentoring, Operational Management, Sales Techniques, Professional Communication, Time Management, Attention To Detail, Adaptability
Specialization
Candidates must hold a BTS degree in Hospitality/Catering management and possess at least 2 years of relevant experience. Proficiency in English is considered an asset, along with strong organizational skills and a passion for the culinary arts.
Experience Required
Minimum 2 year(s)
Chef de Rang at Accor
Le Touquet-Paris-Plage, Hauts-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Hygiene Standards, Sales Development, Reactivity, Organization, Professionalism
Specialization
Candidates should have at least one initial experience in the field and a solid understanding of service basics. Strong organizational skills, a dynamic attitude, and the ability to work effectively within a team are required.
Chef de rang at Sige Relais Chateaux
Charolles, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Fine Dining Service, Wine Service, Customer Service, Table Setting, Food Presentation, Hygiene Standards, Food Safety, Communication, Problem Solving, Upselling, Menu Knowledge
Specialization
Candidates must have at least one year of experience in a fine dining or Michelin-starred restaurant. Proficiency in high-end service techniques, excellent presentation, and strong attention to detail are required.
Sushi Chef I at Hana Group US
Columbus, Ohio, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Kitchen Equipment Maintenance, Sanitation, Communication
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
Chef de Rang at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Upselling, Table Service, Order Taking, Cash Handling, Team Supervision, Hygiene And Safety Standards, English Language Proficiency, Organization, Proactivity, Attention To Detail, Communication, Adaptability, Conflict Resolution
Specialization
Candidates must be organized, proactive, and possess excellent interpersonal skills with a strong sense of service. Proficiency in English is required, along with the ability to work effectively within a team in a fast-paced environment.
Chef de Rang at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Table Service, Customer Reception, Customer Loyalty, Billing Validation, Cash Handling, Teamwork, Attention To Detail, Versatility, Interpersonal Skills, Tray Service
Specialization
The ideal candidate should have excellent interpersonal skills, a strong sense of detail, and the ability to work effectively within a team. Previous successful experience in a similar role is appreciated.
Chef de rang at Accor
Presles-en-Brie, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Wine Pairing, Upselling, Haccp, Billing, Restaurant Setup, English Proficiency, Micros Software, Teamwork, Customer Service
Specialization
Requires successful professional experience in hospitality or catering with a strong sales mindset and polished presentation. Candidates must be autonomous, versatile, and proficient in English, with knowledge of Micros software being an advantage.
Experience Required
Minimum 2 year(s)
Chef de rang at Accor
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Service, Food And Beverage Knowledge, Hygiene Standards, Teamwork, Professional English, Communication, Adaptability, Organization, Banqueting
Specialization
Candidates must have a formal education in hospitality and proven experience in a high-volume establishment. Proficiency in professional English and a strong sense of teamwork and reactivity are required.
Experience Required
Minimum 2 year(s)
Sushi Chef I at Hana Group US
Madison, New Jersey, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Quality Control, Waste Control, Kitchen Equipment Maintenance
Specialization
Candidates need a minimum of 6 months of food service experience and a valid food handler's license. Proficiency in English and the ability to stand for long periods under pressure are required.
Sushi Chef I at Hana Group US
Town of Islip, New York, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Quality Control, Waste Control, Kitchen Equipment Maintenance
Specialization
Requires a minimum of 6 months of food service experience and a valid food handler's license. Candidates must be able to communicate in English and stand for long periods under pressure.
Kitchen Chef at Telos Residential
Orem, Utah, United States - Full Time
Skills Needed
Safe Food Handling, Meal Preparation, Nutrition Knowledge, Dietary Planning, Kitchen Sanitation, Time Management, Boundary Setting, Organization
Specialization
Candidates must possess a current food-handler's permit and complete Direct Care Training. They must be dependable, proactive, and able to pass a criminal background check.
Chef Manager at Arms Acres Inc
Town of Carmel, New York, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Budgeting, Inventory Management, Menu Development, Food Safety, Sanitation Standards, Healthcare Food Service, Leadership, Organizational Skills, Communication, Compliance Management
Specialization
Preferred Associate's Degree in Food Service Management and at least 5 years of experience in institutional, commercial, or military settings. Requires strong leadership skills and knowledge of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Sushi Chef I at Hana Group US
Town of Islip, New York, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Quality Control, Waste Control, Kitchen Sanitation
Specialization
Requires a minimum of 6 months of food service experience and a valid food handler's license. Candidates must be able to communicate in English and stand for long periods under pressure.
Sushi Chef I at Hana Group US
Orange, Ohio, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Kitchen Equipment Maintenance, Customer Service, Communication, Waste Control, Product Knowledge, Sanitation
Specialization
Candidates must have at least 6 months of experience in the food service industry and possess a valid food handler's license. Strong communication skills and the ability to work under pressure are required for this role.
AM Sous Chef at Los Poblanos
Los Ranchos de Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Recipe Development, Staff Supervision, Food Safety Compliance, Inventory Management, Leadership, Cost Control, Plating, Training, Scheduling, Communication, Organizational Skills, Farm To Fork Cooking, Food Preparation
Specialization
Candidates must have professional kitchen experience with a farm-to-fork background and strong leadership skills. Proficiency in cooking various meal types and the ability to work a flexible, fast-paced schedule including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
PM Sous Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Menu Preparation, Food Safety, Sanitation, Cost Control, Inventory Management, Kitchen Operations, Staff Scheduling, Equipment Maintenance, Food Production, Training, Quality Control, Budgeting, Communication
Specialization
Candidates should have 3-5 years of management experience in high-volume hotel or restaurant culinary operations. A high school education is preferred, along with strong knowledge of food preparation, labor cost management, and the ability to perform physical kitchen tasks.
Experience Required
Minimum 2 year(s)
Banquet Chef at Hard Rock Hotel & Casino Ottawa
Daytona Beach, Florida, United States - Full Time
Skills Needed
Menu Development, Culinary Leadership, Food Safety, Quality Control, Staff Supervision, Banquet Operations, Event Planning, Communication, Professionalism
Specialization
Applicants should have a combination of education and experience, with hotel experience and culinary certifications being highly preferred. Candidates must be eligible to work in the United States and possess the physical ability to perform kitchen tasks.
Experience Required
Minimum 2 year(s)
BANQUET CHEF at BOTTAIA Winery
Temecula, California, United States - Full Time
Skills Needed
Banquet Execution, Culinary Leadership, Team Management, Menu Production, Food Safety Compliance, Knife Skills, Braising, Sautéing, Grilling, Broiling, Frying, Beo Interpretation, Problem Solving, Time Management, Communication, Organization
Specialization
Requires 3-6+ years of high-volume culinary experience with a focus on banquet or event execution. Candidates must possess strong leadership skills, proficiency in core cooking techniques, and a Riverside County Food Handler’s Card.
Experience Required
Minimum 5 year(s)
Banquet Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary -
Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

0.0

Posted On

30 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Talents, Food Preparation, Catering Management, Menu Coordination, Purchasing, Scheduling, Plating, Food Quality Control, Sanitation Standards, Team Leadership, Employee Coaching, Budget Management, Inventory Control, BEO Management, Staff Supervision

Industry

Hospitality

Description
JOB SUMMARY   Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. 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 • Assists in determining how food should be presented and creates decorative food displays. • Attends daily Banquet Event meetings to review culinary requirements. • Checks the quality of raw and cooked food products to ensure that standards are met. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily Banquet Event Order production needs. • Follows proper handling and right temperature of all food products. • Maintains food preparation handling and correct storage standards. • Manages BEO process including menu development, pricing, tracking and ordering. • Manages food quantities and plating requirements for all banquet functions. • Plans food quantities and plating requirements for all banquet functions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Recognizes superior quality products, presentations and flavor. • Supports procedures for food & beverage portion and waste controls.   Managing Culinary Teams • Communicates production needs to key personnel. • Communicates regularly with employees to ensure performance expectations are clear. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures and maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Ensures property policies are administered fairly and consistently. • 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, develops formal educational or training programs or classes, and teaching or instructing others. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Serves as a role model to demonstrate appropriate behaviors. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Supervises banquet kitchen shift operations. • Utilizes an "open door" policy to identify and address employee problems or concerns. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.     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. • Manages to achieve or exceed budgeted goals.   Ensuring Exceptional Customer Service • Empowers employees to provide excellent customer service. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Provides services that are above and beyond for customer satisfaction and retention. • Responds effectively to guest problems and complaints.   Managing and Conducting Human Resource Activities  • Conducts training when appropriate. • Ensures employees are cross-trained to support successful daily operations. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). • Ensures disciplinary procedures and documentation support the Peer Review Process. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Trains employees in safety procedures.   Additional Responsibilities  • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.     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. The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, 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.
Responsibilities
The Banquet Chef exhibits culinary talents by personally performing tasks while leading banquet food preparation staff and managing all food-related catering functions, including coordinating menus, purchasing, and scheduling. This role is accountable for delivering a consistent, high-quality product with appetizing presentation while ensuring sanitation standards are met and continually improving guest and employee satisfaction within budget.
Banquet Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Culinary Talents, Food Preparation, Catering Management, Menu Coordination, Purchasing, Scheduling, Plating, Food Quality Control, Sanitation Standards, Team Leadership, Employee Coaching, Budget Management, Inventory Control, Beo Management, Staff Supervision
Specialization
Candidates need either a high school diploma or GED with 4 years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve managing culinary standards, leading kitchen teams, achieving performance goals, and ensuring exceptional customer service.
Experience Required
Minimum 2 year(s)
Working Chef at Pineapple House, Naples
Naples, Florida, United States - Full Time
Skills Needed
Culinary Arts, Staff Supervision, Food Safety, Menu Development, Inventory Management, Food Cost Control, Leadership, Communication, Organizational Skills, Meal Preparation, Dietary Guidelines Compliance, Kitchen Operations
Specialization
Candidates should have professional chef experience with a focus on leadership and culinary skills. Knowledge of food safety regulations and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Chef de Rang at Sige Relais Chateaux
Écully, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Customer Service, Fine Dining Service, Table Setting, Food And Beverage Service, Team Leadership, Mentoring, Operational Management, Sales Techniques, Professional Communication, Time Management, Attention To Detail, Adaptability
Specialization
Candidates must hold a BTS degree in Hospitality/Catering management and possess at least 2 years of relevant experience. Proficiency in English is considered an asset, along with strong organizational skills and a passion for the culinary arts.
Experience Required
Minimum 2 year(s)
Chef de Rang at Accor
Le Touquet-Paris-Plage, Hauts-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Hygiene Standards, Sales Development, Reactivity, Organization, Professionalism
Specialization
Candidates should have at least one initial experience in the field and a solid understanding of service basics. Strong organizational skills, a dynamic attitude, and the ability to work effectively within a team are required.
Chef de rang at Sige Relais Chateaux
Charolles, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Fine Dining Service, Wine Service, Customer Service, Table Setting, Food Presentation, Hygiene Standards, Food Safety, Communication, Problem Solving, Upselling, Menu Knowledge
Specialization
Candidates must have at least one year of experience in a fine dining or Michelin-starred restaurant. Proficiency in high-end service techniques, excellent presentation, and strong attention to detail are required.
Sushi Chef I at Hana Group US
Columbus, Ohio, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Kitchen Equipment Maintenance, Sanitation, Communication
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
Chef de Rang at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Upselling, Table Service, Order Taking, Cash Handling, Team Supervision, Hygiene And Safety Standards, English Language Proficiency, Organization, Proactivity, Attention To Detail, Communication, Adaptability, Conflict Resolution
Specialization
Candidates must be organized, proactive, and possess excellent interpersonal skills with a strong sense of service. Proficiency in English is required, along with the ability to work effectively within a team in a fast-paced environment.
Chef de Rang at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Table Service, Customer Reception, Customer Loyalty, Billing Validation, Cash Handling, Teamwork, Attention To Detail, Versatility, Interpersonal Skills, Tray Service
Specialization
The ideal candidate should have excellent interpersonal skills, a strong sense of detail, and the ability to work effectively within a team. Previous successful experience in a similar role is appreciated.
Chef de rang at Accor
Presles-en-Brie, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Wine Pairing, Upselling, Haccp, Billing, Restaurant Setup, English Proficiency, Micros Software, Teamwork, Customer Service
Specialization
Requires successful professional experience in hospitality or catering with a strong sales mindset and polished presentation. Candidates must be autonomous, versatile, and proficient in English, with knowledge of Micros software being an advantage.
Experience Required
Minimum 2 year(s)
Chef de rang at Accor
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Service, Food And Beverage Knowledge, Hygiene Standards, Teamwork, Professional English, Communication, Adaptability, Organization, Banqueting
Specialization
Candidates must have a formal education in hospitality and proven experience in a high-volume establishment. Proficiency in professional English and a strong sense of teamwork and reactivity are required.
Experience Required
Minimum 2 year(s)
Sushi Chef I at Hana Group US
Madison, New Jersey, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Quality Control, Waste Control, Kitchen Equipment Maintenance
Specialization
Candidates need a minimum of 6 months of food service experience and a valid food handler's license. Proficiency in English and the ability to stand for long periods under pressure are required.
Sushi Chef I at Hana Group US
Town of Islip, New York, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Quality Control, Waste Control, Kitchen Equipment Maintenance
Specialization
Requires a minimum of 6 months of food service experience and a valid food handler's license. Candidates must be able to communicate in English and stand for long periods under pressure.
Kitchen Chef at Telos Residential
Orem, Utah, United States - Full Time
Skills Needed
Safe Food Handling, Meal Preparation, Nutrition Knowledge, Dietary Planning, Kitchen Sanitation, Time Management, Boundary Setting, Organization
Specialization
Candidates must possess a current food-handler's permit and complete Direct Care Training. They must be dependable, proactive, and able to pass a criminal background check.
Chef Manager at Arms Acres Inc
Town of Carmel, New York, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Budgeting, Inventory Management, Menu Development, Food Safety, Sanitation Standards, Healthcare Food Service, Leadership, Organizational Skills, Communication, Compliance Management
Specialization
Preferred Associate's Degree in Food Service Management and at least 5 years of experience in institutional, commercial, or military settings. Requires strong leadership skills and knowledge of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Sushi Chef I at Hana Group US
Town of Islip, New York, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Quality Control, Waste Control, Kitchen Sanitation
Specialization
Requires a minimum of 6 months of food service experience and a valid food handler's license. Candidates must be able to communicate in English and stand for long periods under pressure.
Sushi Chef I at Hana Group US
Orange, Ohio, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Kitchen Equipment Maintenance, Customer Service, Communication, Waste Control, Product Knowledge, Sanitation
Specialization
Candidates must have at least 6 months of experience in the food service industry and possess a valid food handler's license. Strong communication skills and the ability to work under pressure are required for this role.
AM Sous Chef at Los Poblanos
Los Ranchos de Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Recipe Development, Staff Supervision, Food Safety Compliance, Inventory Management, Leadership, Cost Control, Plating, Training, Scheduling, Communication, Organizational Skills, Farm To Fork Cooking, Food Preparation
Specialization
Candidates must have professional kitchen experience with a farm-to-fork background and strong leadership skills. Proficiency in cooking various meal types and the ability to work a flexible, fast-paced schedule including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
PM Sous Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Menu Preparation, Food Safety, Sanitation, Cost Control, Inventory Management, Kitchen Operations, Staff Scheduling, Equipment Maintenance, Food Production, Training, Quality Control, Budgeting, Communication
Specialization
Candidates should have 3-5 years of management experience in high-volume hotel or restaurant culinary operations. A high school education is preferred, along with strong knowledge of food preparation, labor cost management, and the ability to perform physical kitchen tasks.
Experience Required
Minimum 2 year(s)
Banquet Chef at Hard Rock Hotel & Casino Ottawa
Daytona Beach, Florida, United States - Full Time
Skills Needed
Menu Development, Culinary Leadership, Food Safety, Quality Control, Staff Supervision, Banquet Operations, Event Planning, Communication, Professionalism
Specialization
Applicants should have a combination of education and experience, with hotel experience and culinary certifications being highly preferred. Candidates must be eligible to work in the United States and possess the physical ability to perform kitchen tasks.
Experience Required
Minimum 2 year(s)
BANQUET CHEF at BOTTAIA Winery
Temecula, California, United States - Full Time
Skills Needed
Banquet Execution, Culinary Leadership, Team Management, Menu Production, Food Safety Compliance, Knife Skills, Braising, Sautéing, Grilling, Broiling, Frying, Beo Interpretation, Problem Solving, Time Management, Communication, Organization
Specialization
Requires 3-6+ years of high-volume culinary experience with a focus on banquet or event execution. Candidates must possess strong leadership skills, proficiency in core cooking techniques, and a Riverside County Food Handler’s Card.
Experience Required
Minimum 5 year(s)