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Chef De Partie Jobs overseas

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Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Customer Service, Team Training, Quality Control, Plating & Presentation, Human Resources Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety And Sanitation, Budget Management, Menu Development, Food Presentation, Inventory Management, Customer Service, Performance Management, Labor Scheduling, Coaching And Mentoring
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food safety and quality standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at The Brooklyn Brewery Corp
New York, New York, United States - Full Time
Skills Needed
Kitchen Operations, Line Management, Food Cost Management, Labor Management, Inventory Control, Team Development, Catering Execution, Menu Execution, Food Safety Compliance, Pizza Production, Dough Management, Staff Training, Hospitality Leadership, Production Planning, Mise En Place, Sanitation Standards
Specialization
Requires at least 3 years of leadership experience as a Sous Chef or similar role in a high-volume hospitality environment. Candidates should have strong organizational skills and experience with various service formats, with pizza production experience being a plus.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Customer Service, Training And Mentoring, Quality Control, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and a deep understanding of food and beverage standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Phnom Penh, Phnom Penh, Cambodia - Full Time
Skills Needed
Kitchen Management, French Cuisine, Southeast Asian Cuisine, Menu Development, Team Leadership, Inventory Management, Food Cost Control, Haccp Compliance, Guest Engagement, Staff Training, Operational Efficiency, Communication Skills
Specialization
Requires at least 3 years of experience as a Chef de Cuisine or Senior Sous Chef in upscale dining with essential expertise in French cuisine. A culinary diploma and proficiency in English are preferred, along with strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Customer Service, Quality Control, Team Leadership, Sanitation Standards
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Aire-sur-l'Adour, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Culinary Techniques, Haccp Standards, Budget Management, Inventory Management, Staff Recruitment, It Proficiency, Health And Safety
Specialization
Candidates must have formal training in catering and successful experience in an equivalent role. Mastery of culinary techniques, HACCP norms, and computer tools is required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Shore Lodge Whitetail LLC
McCall, Idaho, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Planning, Food Cost Control, Inventory Management, Staff Training, Sanitation Compliance, Budgeting, Microsoft Office, Leadership, Food Presentation, Purchasing
Specialization
Candidates must have formal culinary arts training and at least three years of experience in a similar leadership role. Proficiency in Microsoft applications and a strong understanding of both front and back-of-house operations are required.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Costing, Kitchen Operations, Haccp, Food Safety, Inventory Management, Team Management, International Cuisine, Sustainability, Staff Training, Budget Management
Specialization
Requires 3-5 years of leadership experience in luxury hospitality or fine dining with a strong grasp of international cuisine and HACCP. A culinary degree or professional certification is preferred, along with fluency in English.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Assurance, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Culinary Service, Operational Support, Guest Satisfaction, Asset Protection, Leadership, English Proficiency
Specialization
Requires a high school education and at least 3 years of relevant experience in a similar capacity. Proficiency in English is required, and culinary school certification is an advantage.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Ahun, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Budget Management, Inventory Management, It Proficiency, Staff Recruitment, Food Safety
Specialization
Candidates must be trained in catering with successful experience in an equivalent role. Mastery of culinary techniques, HACCP norms, and computer tools is required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taoyuan City, , Taiwan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Katra, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous-Chef (H/F) at Accor
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Leadership, Team Management, Haccp Standards, Menu Planning, Culinary Innovation, Inventory Management, English Proficiency, Food Presentation, Staff Training, Kitchen Organization
Specialization
Candidates must possess strong leadership skills, creativity in culinary arts, and a rigorous approach to hygiene. Professional English and fluency in the local language are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at pixolith Karriere-Seite
Savannah, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Inventory Management, Food Cost Control, Labor Management, Food Safety, Sanitation Standards, Menu Development, Staff Training, Performance Management, Luxury Hospitality, Recipe Development, Quality Control, Purchasing, Team Coaching, Operational Excellence
Specialization
Requires 3-5 years of progressive culinary leadership experience in luxury hotels, resorts, or high-volume restaurants. Must possess strong knowledge of kitchen operations, food safety regulations, and the ability to lead high-performing teams.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Casino Del Sol
Tucson, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Inventory Control, Staff Supervision, Food Safety, Budgeting, Performance Management, Strategic Planning, Microsoft Office Suite, Culinary Arts, Team Leadership, Quality Control, Sanitation Standards, Cost Control, Guest Relations, Scheduling
Specialization
Requires a high school diploma and five years of full-service restaurant experience, including two years as a Sous Chef. Must possess or obtain a Food Handler's card, ServSafe certification, and a valid gaming license.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Belfort, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Inventory Management, Organization, Customer Service, Menu Planning, Seasonal Cooking
Specialization
Requires a degree in hotel and restaurant management and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Menu Planning, Wine Pairing, People Management, Financial Management, Stock Control, Operations Management, Haccp, Staff Training, Performance Evaluation, Food Presentation, Cost Effectiveness, Kitchen Coordination
Specialization
Requires a professional capable of managing culinary operations, staff training, and financial stock control. Must be able to coordinate with other departments to ensure high-standard service delivery.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Batam, Riau Islands, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

0.0

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Customer Service, Team Training, Quality Control, Plating & Presentation, Human Resources Management

Industry

Hospitality

Description
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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
Accountable for the quality, consistency, and production of the restaurant kitchen while leading staff and managing food-related functions. Responsibilities include coordinating menus, purchasing, and staffing to improve guest satisfaction within the operating budget.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Customer Service, Team Training, Quality Control, Plating & Presentation, Human Resources Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety And Sanitation, Budget Management, Menu Development, Food Presentation, Inventory Management, Customer Service, Performance Management, Labor Scheduling, Coaching And Mentoring
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food safety and quality standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at The Brooklyn Brewery Corp
New York, New York, United States - Full Time
Skills Needed
Kitchen Operations, Line Management, Food Cost Management, Labor Management, Inventory Control, Team Development, Catering Execution, Menu Execution, Food Safety Compliance, Pizza Production, Dough Management, Staff Training, Hospitality Leadership, Production Planning, Mise En Place, Sanitation Standards
Specialization
Requires at least 3 years of leadership experience as a Sous Chef or similar role in a high-volume hospitality environment. Candidates should have strong organizational skills and experience with various service formats, with pizza production experience being a plus.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Customer Service, Training And Mentoring, Quality Control, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and a deep understanding of food and beverage standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Phnom Penh, Phnom Penh, Cambodia - Full Time
Skills Needed
Kitchen Management, French Cuisine, Southeast Asian Cuisine, Menu Development, Team Leadership, Inventory Management, Food Cost Control, Haccp Compliance, Guest Engagement, Staff Training, Operational Efficiency, Communication Skills
Specialization
Requires at least 3 years of experience as a Chef de Cuisine or Senior Sous Chef in upscale dining with essential expertise in French cuisine. A culinary diploma and proficiency in English are preferred, along with strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Restaurant Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Customer Service, Quality Control, Team Leadership, Sanitation Standards
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Aire-sur-l'Adour, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Team Management, Culinary Techniques, Haccp Standards, Budget Management, Inventory Management, Staff Recruitment, It Proficiency, Health And Safety
Specialization
Candidates must have formal training in catering and successful experience in an equivalent role. Mastery of culinary techniques, HACCP norms, and computer tools is required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Shore Lodge Whitetail LLC
McCall, Idaho, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Planning, Food Cost Control, Inventory Management, Staff Training, Sanitation Compliance, Budgeting, Microsoft Office, Leadership, Food Presentation, Purchasing
Specialization
Candidates must have formal culinary arts training and at least three years of experience in a similar leadership role. Proficiency in Microsoft applications and a strong understanding of both front and back-of-house operations are required.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Costing, Kitchen Operations, Haccp, Food Safety, Inventory Management, Team Management, International Cuisine, Sustainability, Staff Training, Budget Management
Specialization
Requires 3-5 years of leadership experience in luxury hospitality or fine dining with a strong grasp of international cuisine and HACCP. A culinary degree or professional certification is preferred, along with fluency in English.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Assurance, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Culinary Service, Operational Support, Guest Satisfaction, Asset Protection, Leadership, English Proficiency
Specialization
Requires a high school education and at least 3 years of relevant experience in a similar capacity. Proficiency in English is required, and culinary school certification is an advantage.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Ahun, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Budget Management, Inventory Management, It Proficiency, Staff Recruitment, Food Safety
Specialization
Candidates must be trained in catering with successful experience in an equivalent role. Mastery of culinary techniques, HACCP norms, and computer tools is required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taoyuan City, , Taiwan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Katra, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous-Chef (H/F) at Accor
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Leadership, Team Management, Haccp Standards, Menu Planning, Culinary Innovation, Inventory Management, English Proficiency, Food Presentation, Staff Training, Kitchen Organization
Specialization
Candidates must possess strong leadership skills, creativity in culinary arts, and a rigorous approach to hygiene. Professional English and fluency in the local language are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at pixolith Karriere-Seite
Savannah, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Inventory Management, Food Cost Control, Labor Management, Food Safety, Sanitation Standards, Menu Development, Staff Training, Performance Management, Luxury Hospitality, Recipe Development, Quality Control, Purchasing, Team Coaching, Operational Excellence
Specialization
Requires 3-5 years of progressive culinary leadership experience in luxury hotels, resorts, or high-volume restaurants. Must possess strong knowledge of kitchen operations, food safety regulations, and the ability to lead high-performing teams.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Casino Del Sol
Tucson, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Inventory Control, Staff Supervision, Food Safety, Budgeting, Performance Management, Strategic Planning, Microsoft Office Suite, Culinary Arts, Team Leadership, Quality Control, Sanitation Standards, Cost Control, Guest Relations, Scheduling
Specialization
Requires a high school diploma and five years of full-service restaurant experience, including two years as a Sous Chef. Must possess or obtain a Food Handler's card, ServSafe certification, and a valid gaming license.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Belfort, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Inventory Management, Organization, Customer Service, Menu Planning, Seasonal Cooking
Specialization
Requires a degree in hotel and restaurant management and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Menu Planning, Wine Pairing, People Management, Financial Management, Stock Control, Operations Management, Haccp, Staff Training, Performance Evaluation, Food Presentation, Cost Effectiveness, Kitchen Coordination
Specialization
Requires a professional capable of managing culinary operations, staff training, and financial stock control. Must be able to coordinate with other departments to ensure high-standard service delivery.
Experience Required
Minimum 5 year(s)