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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
, , Maldives - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Team Training, Customer Service, Sanitation Standards, Operational Planning
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 food sanitation and quality standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Algiers, Algiers, Algeria - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Training And Coaching, 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. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sushi Sous Chef at Papi Steak
Miami, Florida, United States - Full Time
Skills Needed
Fish Filleting, Sushi Preparation, Food Safety, Inventory Management, Customer Service, Time Management, Knife Skills, Allergy Awareness
Specialization
Candidates should have proven experience in upscale sushi restaurants and a valid food handler's license. An Associate Degree in Culinary Arts or ACF certification is preferred.
Experience Required
Minimum 2 year(s)
Teppanyaki Chef at Accor
El Alamein, Matruh, Egypt - Full Time
Skills Needed
Teppanyaki Cooking, Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Hygiene Standards, Inventory Management, Guest Relations, International Cuisine, Quality Control, Team Leadership
Specialization
Requires at least a high school diploma and a minimum of 3 years of practical and managerial experience in culinary processes. Candidates must have intermediate English proficiency and a strong command of professional cooking techniques.
Experience Required
Minimum 2 year(s)
Production Chef at BaxterStorey Ireland Ltd
Chester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Team Collaboration, Kitchen Organization, Cooking Techniques, Time Management
Specialization
Proven experience as a Commis Chef or similar role with a strong understanding of various cooking techniques and cuisines. Must possess excellent organizational skills and the ability to thrive in a fast-paced, high-pressure environment.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Devil's Thumb Ranch
, Colorado, United States - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, Staff Mentoring, Food Cost Control, Labor Cost Management, P&L Oversight, Health And Safety Compliance, Inventory Management, Banquet Execution, Sustainable Sourcing, Time Management, Leadership, Communication, Organization, Performance Management, Operational Planning
Specialization
Candidates should have 3-5 years of experience as a Sous Chef or Chef de Cuisine in an upscale environment and at least 2 years of supervisory experience. A culinary degree is preferred, along with the ability to manage P&L and lift up to 75 pounds.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at leylaty group of company
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Development, Food Safety, Haccp, Inventory Management, Cost Control, Off Site Catering Execution, Staff Training, Quality Control, Logistics Management, Client Interaction
Specialization
Candidates must possess strong leadership skills and the ability to manage complex logistics in a high-volume, fast-paced environment. Proficiency in food safety standards and a proven track record of mentoring diverse culinary teams are essential.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Seclin, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dissociated Diets, Inventory Management, Organization, Customer Service
Specialization
Requires a degree in hotel and restaurant management (CAP, BEP, Bac Pro, or BTS) and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Shore Lodge Whitetail LLC
McCall, Idaho, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Inventory Control, Budgeting, Banquets, High End Restaurant Operations, Pacific Northwest Cuisine, French Cuisine, Food Presentation, Labor Management, Procurement, Performance Reviews
Specialization
Candidates must have at least three years of experience as a Line Cook or Sous Chef, including three years of culinary leadership and banquet or high-end restaurant experience. Additionally, one year of experience with Pacific Northwest or French cuisine is required.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Team Management, Inventory Management, Cost Control, Quality Assurance, Health & Safety Compliance, Food Safety Regulations, Cooking Techniques, Business Acumen, Communication, Organizational Skills
Specialization
Requires 5-7 years of senior culinary experience, including at least 3 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Kisco Senior Living
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Writing, Quantity Food Production, Culinary Instruction, Quality Assurance, Sanitation Management, Seasonal Menu Creation, Team Leadership, Diverse Cuisines
Specialization
Candidates must have a culinary certification and at least five years of professional experience in kitchen management and quantity food production. A current Food Handler's Certificate is also required.
Experience Required
Minimum 5 year(s)
Teppanyaki Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Japanese Cooking Techniques, Knife Skills, Teppan Grill Artistry, Fine Dining Presentation, Interactive Cooking, Guest Engagement, Storytelling, Customer Service, Culinary Mastery, Performance Cooking
Specialization
Candidates must hold a bachelor's or culinary degree and have at least one year of experience as a Chef de Partie in hotels or restaurants. High energy, strong communication skills, and a customer-focused attitude are required.
Experience Required
Minimum 2 year(s)
Chef-Pittsburgh at Ballpoint
, , - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety, Menu Development, Inventory Management, Leadership, Staff Training, Cost Control, Communication, Problem Solving, Creativity, Adaptability
Specialization
Candidates must have proven professional experience in a commercial kitchen and knowledge of food safety certifications like ServSafe. A high school diploma is required, though a culinary degree or professional certification is preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Juan, Puerto Rico, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Human Resources Management, Sanitation Standards, Leadership
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 strong leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at IHG Career
Hua Hin, Prachuap Khiri Khan, Thailand - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Culinary Innovation, Food Safety Compliance, Team Leadership, Quality Control, Guest Satisfaction
Specialization
The candidate must be able to lead a culinary team and maintain luxury standards of presentation and consistency. Proficiency in food safety regulations and operational profitability is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kolkata, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Training And Mentoring, 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 leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at IHG Career
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Training And Coaching, Food Safety, Hygiene Standards, Guest Experience Management, Inventory Management, Staff Scheduling, Performance Management, Stewarding Operations, Luxury Hospitality, Inter Departmental Coordination
Specialization
Seeking a passionate pre-opening leader with experience in luxury hospitality and a professional yet inclusive leadership style. Must be able to maintain strict food safety regulations and deliver exceptional guest experiences.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Boulogne-sur-Mer, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dissociated Diets, Organization, Customer Service, Inventory Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in collective catering. Must be proficient in HACCP standards and the preparation of modified texture and dissociated diets.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Leadership
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 luxury hospitality standards.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Dunkirk, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dietary Management, Inventory Ordering, Organization, Customer Service
Specialization
Requires a professional degree in hotel and restaurant management and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills to manage a small team.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Maldives -
Full Time

Start Date

Immediate

Expiry Date

12 Oct, 26

Salary

0.0

Posted On

14 Jul, 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, Budget Management, Inventory Purchasing, Plating and Presentation, Team Training, Customer Service, Sanitation Standards, Operational Planning

Industry

Hospitality

Description
JOB SUMMARY   Accountable for the quality, consistency and production of the Italian 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. Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. Join our team and help deliver the excitement, timeless glamour and heritage of the Bulgari brand. In joining Bulgari Hotels & Resorts, 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.

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Responsibilities
Accountable for the quality, consistency, and production of the Italian 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
, , Maldives - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Team Training, Customer Service, Sanitation Standards, Operational Planning
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 food sanitation and quality standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Algiers, Algiers, Algeria - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Training And Coaching, 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. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sushi Sous Chef at Papi Steak
Miami, Florida, United States - Full Time
Skills Needed
Fish Filleting, Sushi Preparation, Food Safety, Inventory Management, Customer Service, Time Management, Knife Skills, Allergy Awareness
Specialization
Candidates should have proven experience in upscale sushi restaurants and a valid food handler's license. An Associate Degree in Culinary Arts or ACF certification is preferred.
Experience Required
Minimum 2 year(s)
Teppanyaki Chef at Accor
El Alamein, Matruh, Egypt - Full Time
Skills Needed
Teppanyaki Cooking, Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Hygiene Standards, Inventory Management, Guest Relations, International Cuisine, Quality Control, Team Leadership
Specialization
Requires at least a high school diploma and a minimum of 3 years of practical and managerial experience in culinary processes. Candidates must have intermediate English proficiency and a strong command of professional cooking techniques.
Experience Required
Minimum 2 year(s)
Production Chef at BaxterStorey Ireland Ltd
Chester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Team Collaboration, Kitchen Organization, Cooking Techniques, Time Management
Specialization
Proven experience as a Commis Chef or similar role with a strong understanding of various cooking techniques and cuisines. Must possess excellent organizational skills and the ability to thrive in a fast-paced, high-pressure environment.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Devil's Thumb Ranch
, Colorado, United States - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, Staff Mentoring, Food Cost Control, Labor Cost Management, P&L Oversight, Health And Safety Compliance, Inventory Management, Banquet Execution, Sustainable Sourcing, Time Management, Leadership, Communication, Organization, Performance Management, Operational Planning
Specialization
Candidates should have 3-5 years of experience as a Sous Chef or Chef de Cuisine in an upscale environment and at least 2 years of supervisory experience. A culinary degree is preferred, along with the ability to manage P&L and lift up to 75 pounds.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at leylaty group of company
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Development, Food Safety, Haccp, Inventory Management, Cost Control, Off Site Catering Execution, Staff Training, Quality Control, Logistics Management, Client Interaction
Specialization
Candidates must possess strong leadership skills and the ability to manage complex logistics in a high-volume, fast-paced environment. Proficiency in food safety standards and a proven track record of mentoring diverse culinary teams are essential.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Seclin, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dissociated Diets, Inventory Management, Organization, Customer Service
Specialization
Requires a degree in hotel and restaurant management (CAP, BEP, Bac Pro, or BTS) and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Shore Lodge Whitetail LLC
McCall, Idaho, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Inventory Control, Budgeting, Banquets, High End Restaurant Operations, Pacific Northwest Cuisine, French Cuisine, Food Presentation, Labor Management, Procurement, Performance Reviews
Specialization
Candidates must have at least three years of experience as a Line Cook or Sous Chef, including three years of culinary leadership and banquet or high-end restaurant experience. Additionally, one year of experience with Pacific Northwest or French cuisine is required.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Team Management, Inventory Management, Cost Control, Quality Assurance, Health & Safety Compliance, Food Safety Regulations, Cooking Techniques, Business Acumen, Communication, Organizational Skills
Specialization
Requires 5-7 years of senior culinary experience, including at least 3 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Kisco Senior Living
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Writing, Quantity Food Production, Culinary Instruction, Quality Assurance, Sanitation Management, Seasonal Menu Creation, Team Leadership, Diverse Cuisines
Specialization
Candidates must have a culinary certification and at least five years of professional experience in kitchen management and quantity food production. A current Food Handler's Certificate is also required.
Experience Required
Minimum 5 year(s)
Teppanyaki Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Japanese Cooking Techniques, Knife Skills, Teppan Grill Artistry, Fine Dining Presentation, Interactive Cooking, Guest Engagement, Storytelling, Customer Service, Culinary Mastery, Performance Cooking
Specialization
Candidates must hold a bachelor's or culinary degree and have at least one year of experience as a Chef de Partie in hotels or restaurants. High energy, strong communication skills, and a customer-focused attitude are required.
Experience Required
Minimum 2 year(s)
Chef-Pittsburgh at Ballpoint
, , - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety, Menu Development, Inventory Management, Leadership, Staff Training, Cost Control, Communication, Problem Solving, Creativity, Adaptability
Specialization
Candidates must have proven professional experience in a commercial kitchen and knowledge of food safety certifications like ServSafe. A high school diploma is required, though a culinary degree or professional certification is preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Juan, Puerto Rico, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Human Resources Management, Sanitation Standards, Leadership
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 strong leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at IHG Career
Hua Hin, Prachuap Khiri Khan, Thailand - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Culinary Innovation, Food Safety Compliance, Team Leadership, Quality Control, Guest Satisfaction
Specialization
The candidate must be able to lead a culinary team and maintain luxury standards of presentation and consistency. Proficiency in food safety regulations and operational profitability is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kolkata, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Training And Mentoring, 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 leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at IHG Career
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Training And Coaching, Food Safety, Hygiene Standards, Guest Experience Management, Inventory Management, Staff Scheduling, Performance Management, Stewarding Operations, Luxury Hospitality, Inter Departmental Coordination
Specialization
Seeking a passionate pre-opening leader with experience in luxury hospitality and a professional yet inclusive leadership style. Must be able to maintain strict food safety regulations and deliver exceptional guest experiences.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Boulogne-sur-Mer, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dissociated Diets, Organization, Customer Service, Inventory Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in collective catering. Must be proficient in HACCP standards and the preparation of modified texture and dissociated diets.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Leadership
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 luxury hospitality standards.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Dunkirk, Hauts-de-France, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Meals, Dietary Management, Inventory Ordering, Organization, Customer Service
Specialization
Requires a professional degree in hotel and restaurant management and significant experience in collective catering. Must demonstrate mastery of HACCP standards and strong leadership skills to manage a small team.
Experience Required
Minimum 2 year(s)