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Chef - Head at Marriott Niagara Falls Hotels
, Nayarit, Mexico - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Team Leadership, Customer Service, Budget Management, Sanitation Standards, Food Presentation, Interpersonal Skills, Problem Solving, Training, Communication, Time Management, Staff Supervision, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Grille Chef at JJ Powell, Inc.
Saint Marys, Pennsylvania, United States - Full Time
Skills Needed
Grill Mastery, Cooking, Food Preparation, Health And Safety Standards, Organization, Stocking, Equipment Cleaning, Team Support, Customer Service, Multitasking, Hand Eye Coordination
Specialization
Candidates must possess a high school diploma or GED, although previous food service experience is preferred but not mandatory as training is provided. Essential attributes include strong hand-eye coordination, the ability to multitask while maintaining quality, and a positive, team-oriented attitude focused on excellent service.
Pastry Chef at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Pastry Operations, Team Leadership, Mentoring, Menu Development, Hygiene Standards, Cost Management, Inventory Management, Creativity, Innovation, Guest Experience, Collaboration, Training, Quality Control, Presentation Skills, Operational Efficiency, Communication
Specialization
Candidates should have over 5 years of experience in fine dining or luxury hospitality pastry operations and demonstrate creativity in developing desserts. They must also possess strong leadership skills and maintain high hygiene and safety standards.
Experience Required
Minimum 5 year(s)
Pastry Chef at Doryssa Hotels & Resorts
Samos, North Aegean, Greece - Full Time
Skills Needed
Pastry Production, Buffet Production, Quality Assurance, Team Management, Organizational Skills, Attention To Detail, Aesthetic Presentation, Food Safety
Specialization
Candidates should have experience as a Pastry Chef in hotels or high-production units, with a focus on buffet production. Strong organizational and leadership skills, along with attention to detail and aesthetic presentation, are essential.
Experience Required
Minimum 2 year(s)
Commis Chef at Hilton Hotels & Resorts
, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Presentation Skills, Teamwork, Communication, Time Management, Food Hygiene, Culinary Skills, Attention To Detail, Multi Tasking, Problem Solving, Adaptability, Customer Service, Health And Safety Compliance, Environmental Awareness, Food Cost Control, Mise En Place
Specialization
Candidates should have previous experience as a Commis Chef or Apprentice Chef, along with a positive attitude and good communication skills. A passion for food and completion of a basic food hygiene course are also required.
Pastry Chef at Minor International
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Pastry Production, Baking, Recipe Innovation, Quality Control, Inventory Management, Staff Training, Menu Development, Food Safety, Hygiene Protocols, Cost Control, Leadership, Interpersonal Skills, Communication, Teamwork, Culinary Trends
Specialization
Candidates must possess four years of experience in a high-volume, high-quality pastry production kitchen, along with advanced knowledge of pastries, sanitation, and cost control. A culinary diploma or professional certification is preferred, and excellent leadership, communication, and teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Commis Chef at Towneplace Suites by Marriott Tucson
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Safety, Quality Control, Kitchen Equipment Operation, Teamwork, Communication, Time Management, Attention To Detail, Presentation Skills, Cleaning, Problem Solving, Customer Service, Adaptability, Professionalism
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience is required, and no specific licenses or certifications are mentioned.
Pastry Chef at Minor International
Kalutara, Western Province, Sri Lanka - Full Time
Skills Needed
Pastry Production, Baking, Supervision, Planning, Organizing, Directing, Training, Specialty Cake Decorating, Inventory Control, Leadership, Interpersonal Skills, Teamwork, Customer Service, Innovation
Specialization
Candidates must possess an advanced level culinary, hospitality, or business degree and have at least three years of experience managing large-scale bakery operations, including specialty cake decorating and inventory control. Excellent leadership, creativity, and a strong commitment to teamwork are also required.
Experience Required
Minimum 2 year(s)
Pastry Chef at Downtown Flagstaff Marriott Residence Inn
Bangalore, karnataka, India - Full Time
Skills Needed
Creative Baking, Decorating, Leadership, Team Management, Food Preparation, Sanitation Standards, Customer Service, Interpersonal Skills, Communication Skills, Problem Solving, Training, Budget Management, Quality Control, Culinary Arts, Food Presentation, Employee Development
Specialization
Candidates must have either a high school diploma with 4 years of experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to maintain food quality and standards are essential.
Experience Required
Minimum 2 year(s)
Campus Chef at Upper Crust Food Service
Corvallis, Oregon, United States - Full Time
Skills Needed
Food Preparation, Meal Execution, Reporting, Staff Training, Customer Relationship Management, Employee Relationship Management, Kitchen Operations, Catering, Culinary Instruction, Sanitation Standards, Food Safety, Problem Solving, Policy Compliance, Event Support, Interviewing, Kitchen Opening/Closing
Specialization
Candidates should possess 3+ years in professional, high-volume food production or catering, or an equivalent combination of education and experience, with preferred supervisory experience of 1+ years. A valid manager-level sanitation certification is required, or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Pastry Chef at Marriott Hotel Lingfield Park Racecourse
Forte dei Marmi, Tuscany, Italy - Full Time
Skills Needed
Baking, Food Safety, Dough Preparation, Pastry Decoration, Team Collaboration, Recipe Adherence, Kitchen Equipment Use, Quality Control, Time Management, Communication, Training, Scheduling, Problem Solving, Customer Service, Personal Hygiene, Safety Procedures
Specialization
A technical, trade, or vocational school degree is preferred, along with at least 2 years of related work experience. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Commis Chef at Towneplace Suites by Marriott Tucson
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Safety, Quality Control, Kitchen Sanitation, Teamwork, Communication, Time Management, Attention To Detail, Customer Service, Problem Solving, Adaptability, Multitasking, Professional Appearance, Safety Compliance
Specialization
Candidates should have at least a high school diploma or G.E.D. and a minimum of 1 year of related work experience. No supervisory experience or specific certifications are required.
Pastry Chef at Downtown Flagstaff Marriott Residence Inn
Bangalore, karnataka, India - Full Time
Skills Needed
Creative Baking, Decorating, Team Leadership, Food Preparation, Sanitation Standards, Customer Service, Training, Inventory Management, Problem Solving, Communication, Interpersonal Skills, Quality Control, Budget Management, Culinary Arts, Food Presentation, Employee Supervision
Specialization
Candidates must have either a high school diploma with 4 years of experience or a 2-year degree in a related field with 2 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 2 year(s)
Commis Chef at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with a good command of English, are also required.
Experience Required
Minimum 2 year(s)
Pastry Chef at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Pastry Production, Dessert Production, Bread Production, Baked Products Production, Operational Support, Guest Satisfaction, Asset Protection, Communication Skills, Customer Service Skills, Leadership Qualities, Management Skills, Service Level Maintenance, Working Under Pressure
Specialization
Candidates must possess more than 5 years of experience in the same role, with previous experience in a 5-star hotel being advantageous. Essential skills include excellent communication, customer service, strong leadership, management abilities, and the capacity to maintain high service levels under pressure.
Experience Required
Minimum 5 year(s)
Økonomichef at Sensu A/S
, , - Full Time
Skills Needed
Financial Reporting, Liquidity Management, Budgeting, Data Analysis, Bookkeeping, Controlling, Work In Progress Accounting, Digitalization, Process Optimization, Bi Implementation, Erp Systems, Power Bi, Due Diligence, Transfer Pricing, Strategic Finance, Compliance
Specialization
Candidates should have a relevant financial education, preferably with audit experience, combined with several years in a similar role, ideally within manufacturing or project organizations, and must possess strong IT aptitude and proficiency in Danish and English.
Experience Required
Minimum 5 year(s)
Commis chef at Radisson Hotel Group
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Food Preparation, Garnishing, Sauce Making, Soup Making, Hot Entrees Preparation, Mise En Place, Portion Control, Recipe Adherence, Food Storage, Hygiene Practices, Sanitation Practices, Safety Procedures, Teamwork, Communication
Specialization
Candidates must have prior experience in all kitchen areas and demonstrate a hands-on, can-do work style committed to exceptional guest service. Essential personal attributes include the ability to find creative solutions, take ownership of assigned duties, and maintain personal integrity in an environment demanding excellence.
Pastry Chef at Accor
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Pastry Production, Menu Engineering, Team Leadership, Haccp Compliance, Inventory Management, Product Development, Chocolate Work, Cake Decorating, Baking, Cost Control, Scheduling, Mentoring, Plating, Viennoiserie, Artisan Breads, Event Execution
Specialization
Candidates must possess a Diploma or degree in Culinary/Pastry Arts or related field, with advanced training in chocolate and sugar art being strongly preferred. A minimum of 8–10 years of professional pastry experience is required, including 3–5 years in a senior leadership role within luxury 5-star hotels or fine-dining groups, demonstrating proven excellence in various pastry techniques and strong financial management skills.
Experience Required
Minimum 5 year(s)
Pastry Chef at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Quality Monitoring, Consistency Assurance, International Cuisine, Food Tasting, Wastage Minimization, Product Utilization, Equipment Storage, Hygienic Practices, Food Safety Standards, Haccp, Personal Hygiene, Service Orientation, Attention To Details, Teamwork
Specialization
Candidates must possess a Bachelor’s degree, with additional certification from a Culinary school being advantageous, and a minimum of three years of relevant experience in a similar capacity. The role requires a service-oriented approach with strong attention to detail and the ability to work effectively within a team.
Experience Required
Minimum 2 year(s)
Commis Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Safety, Hygiene Standards, Kitchen Operations, Breakfast Service, Teamwork, Communication, Culinary Skills, Time Management, Health And Safety Compliance
Specialization
Candidates should have 0-6 months of experience in a similar role and a strong understanding of food safety and hygiene regulations. The ability to work effectively in a fast-paced, team-oriented environment is essential.
Chef - Head at Marriott Niagara Falls Hotels
, Nayarit, Mexico -
Full Time

Start Date

Immediate

Expiry Date

23 Apr, 26

Salary

0.0

Posted On

23 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. • Develops, designs, or creates new menus and recipes based on standards or artistic contributions. • Demonstrates knowledge of high quality food products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Knows and implements brand’s Safety Standards. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains purchasing, receiving and food storage standards. • Operates and maintains all department equipment and reports malfunctions. • Supports procedures for food & beverage portion and waste controls. • Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Leading Culinary Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Ensures that menu items are prepared and presented according to use record standards. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and tracks employee time and attendance. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. • Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Handles guest problems and complaints. • Strives to improve service performance. • Helps employees receive on-going training to understand guest expectations. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Participates in the employee performance appraisal process, providing feedback as needed. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • 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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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
The Head Chef is accountable for the overall success of daily kitchen operations, leading the staff and managing all food-related functions. They ensure high-quality food production while maintaining sanitation and food standards.
Chef - Head at Marriott Niagara Falls Hotels
, Nayarit, Mexico - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Team Leadership, Customer Service, Budget Management, Sanitation Standards, Food Presentation, Interpersonal Skills, Problem Solving, Training, Communication, Time Management, Staff Supervision, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Grille Chef at JJ Powell, Inc.
Saint Marys, Pennsylvania, United States - Full Time
Skills Needed
Grill Mastery, Cooking, Food Preparation, Health And Safety Standards, Organization, Stocking, Equipment Cleaning, Team Support, Customer Service, Multitasking, Hand Eye Coordination
Specialization
Candidates must possess a high school diploma or GED, although previous food service experience is preferred but not mandatory as training is provided. Essential attributes include strong hand-eye coordination, the ability to multitask while maintaining quality, and a positive, team-oriented attitude focused on excellent service.
Pastry Chef at Accor
Paros Municipality, Aegean, Greece - Full Time
Skills Needed
Pastry Operations, Team Leadership, Mentoring, Menu Development, Hygiene Standards, Cost Management, Inventory Management, Creativity, Innovation, Guest Experience, Collaboration, Training, Quality Control, Presentation Skills, Operational Efficiency, Communication
Specialization
Candidates should have over 5 years of experience in fine dining or luxury hospitality pastry operations and demonstrate creativity in developing desserts. They must also possess strong leadership skills and maintain high hygiene and safety standards.
Experience Required
Minimum 5 year(s)
Pastry Chef at Doryssa Hotels & Resorts
Samos, North Aegean, Greece - Full Time
Skills Needed
Pastry Production, Buffet Production, Quality Assurance, Team Management, Organizational Skills, Attention To Detail, Aesthetic Presentation, Food Safety
Specialization
Candidates should have experience as a Pastry Chef in hotels or high-production units, with a focus on buffet production. Strong organizational and leadership skills, along with attention to detail and aesthetic presentation, are essential.
Experience Required
Minimum 2 year(s)
Commis Chef at Hilton Hotels & Resorts
, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Presentation Skills, Teamwork, Communication, Time Management, Food Hygiene, Culinary Skills, Attention To Detail, Multi Tasking, Problem Solving, Adaptability, Customer Service, Health And Safety Compliance, Environmental Awareness, Food Cost Control, Mise En Place
Specialization
Candidates should have previous experience as a Commis Chef or Apprentice Chef, along with a positive attitude and good communication skills. A passion for food and completion of a basic food hygiene course are also required.
Pastry Chef at Minor International
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Pastry Production, Baking, Recipe Innovation, Quality Control, Inventory Management, Staff Training, Menu Development, Food Safety, Hygiene Protocols, Cost Control, Leadership, Interpersonal Skills, Communication, Teamwork, Culinary Trends
Specialization
Candidates must possess four years of experience in a high-volume, high-quality pastry production kitchen, along with advanced knowledge of pastries, sanitation, and cost control. A culinary diploma or professional certification is preferred, and excellent leadership, communication, and teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Commis Chef at Towneplace Suites by Marriott Tucson
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Safety, Quality Control, Kitchen Equipment Operation, Teamwork, Communication, Time Management, Attention To Detail, Presentation Skills, Cleaning, Problem Solving, Customer Service, Adaptability, Professionalism
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience is required, and no specific licenses or certifications are mentioned.
Pastry Chef at Minor International
Kalutara, Western Province, Sri Lanka - Full Time
Skills Needed
Pastry Production, Baking, Supervision, Planning, Organizing, Directing, Training, Specialty Cake Decorating, Inventory Control, Leadership, Interpersonal Skills, Teamwork, Customer Service, Innovation
Specialization
Candidates must possess an advanced level culinary, hospitality, or business degree and have at least three years of experience managing large-scale bakery operations, including specialty cake decorating and inventory control. Excellent leadership, creativity, and a strong commitment to teamwork are also required.
Experience Required
Minimum 2 year(s)
Pastry Chef at Downtown Flagstaff Marriott Residence Inn
Bangalore, karnataka, India - Full Time
Skills Needed
Creative Baking, Decorating, Leadership, Team Management, Food Preparation, Sanitation Standards, Customer Service, Interpersonal Skills, Communication Skills, Problem Solving, Training, Budget Management, Quality Control, Culinary Arts, Food Presentation, Employee Development
Specialization
Candidates must have either a high school diploma with 4 years of experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to maintain food quality and standards are essential.
Experience Required
Minimum 2 year(s)
Campus Chef at Upper Crust Food Service
Corvallis, Oregon, United States - Full Time
Skills Needed
Food Preparation, Meal Execution, Reporting, Staff Training, Customer Relationship Management, Employee Relationship Management, Kitchen Operations, Catering, Culinary Instruction, Sanitation Standards, Food Safety, Problem Solving, Policy Compliance, Event Support, Interviewing, Kitchen Opening/Closing
Specialization
Candidates should possess 3+ years in professional, high-volume food production or catering, or an equivalent combination of education and experience, with preferred supervisory experience of 1+ years. A valid manager-level sanitation certification is required, or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Pastry Chef at Marriott Hotel Lingfield Park Racecourse
Forte dei Marmi, Tuscany, Italy - Full Time
Skills Needed
Baking, Food Safety, Dough Preparation, Pastry Decoration, Team Collaboration, Recipe Adherence, Kitchen Equipment Use, Quality Control, Time Management, Communication, Training, Scheduling, Problem Solving, Customer Service, Personal Hygiene, Safety Procedures
Specialization
A technical, trade, or vocational school degree is preferred, along with at least 2 years of related work experience. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Commis Chef at Towneplace Suites by Marriott Tucson
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Safety, Quality Control, Kitchen Sanitation, Teamwork, Communication, Time Management, Attention To Detail, Customer Service, Problem Solving, Adaptability, Multitasking, Professional Appearance, Safety Compliance
Specialization
Candidates should have at least a high school diploma or G.E.D. and a minimum of 1 year of related work experience. No supervisory experience or specific certifications are required.
Pastry Chef at Downtown Flagstaff Marriott Residence Inn
Bangalore, karnataka, India - Full Time
Skills Needed
Creative Baking, Decorating, Team Leadership, Food Preparation, Sanitation Standards, Customer Service, Training, Inventory Management, Problem Solving, Communication, Interpersonal Skills, Quality Control, Budget Management, Culinary Arts, Food Presentation, Employee Supervision
Specialization
Candidates must have either a high school diploma with 4 years of experience or a 2-year degree in a related field with 2 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 2 year(s)
Commis Chef at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with a good command of English, are also required.
Experience Required
Minimum 2 year(s)
Pastry Chef at Accor
Clark Freeport Zone, Pampanga, Philippines - Full Time
Skills Needed
Pastry Production, Dessert Production, Bread Production, Baked Products Production, Operational Support, Guest Satisfaction, Asset Protection, Communication Skills, Customer Service Skills, Leadership Qualities, Management Skills, Service Level Maintenance, Working Under Pressure
Specialization
Candidates must possess more than 5 years of experience in the same role, with previous experience in a 5-star hotel being advantageous. Essential skills include excellent communication, customer service, strong leadership, management abilities, and the capacity to maintain high service levels under pressure.
Experience Required
Minimum 5 year(s)
Økonomichef at Sensu A/S
, , - Full Time
Skills Needed
Financial Reporting, Liquidity Management, Budgeting, Data Analysis, Bookkeeping, Controlling, Work In Progress Accounting, Digitalization, Process Optimization, Bi Implementation, Erp Systems, Power Bi, Due Diligence, Transfer Pricing, Strategic Finance, Compliance
Specialization
Candidates should have a relevant financial education, preferably with audit experience, combined with several years in a similar role, ideally within manufacturing or project organizations, and must possess strong IT aptitude and proficiency in Danish and English.
Experience Required
Minimum 5 year(s)
Commis chef at Radisson Hotel Group
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Food Preparation, Garnishing, Sauce Making, Soup Making, Hot Entrees Preparation, Mise En Place, Portion Control, Recipe Adherence, Food Storage, Hygiene Practices, Sanitation Practices, Safety Procedures, Teamwork, Communication
Specialization
Candidates must have prior experience in all kitchen areas and demonstrate a hands-on, can-do work style committed to exceptional guest service. Essential personal attributes include the ability to find creative solutions, take ownership of assigned duties, and maintain personal integrity in an environment demanding excellence.
Pastry Chef at Accor
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Pastry Production, Menu Engineering, Team Leadership, Haccp Compliance, Inventory Management, Product Development, Chocolate Work, Cake Decorating, Baking, Cost Control, Scheduling, Mentoring, Plating, Viennoiserie, Artisan Breads, Event Execution
Specialization
Candidates must possess a Diploma or degree in Culinary/Pastry Arts or related field, with advanced training in chocolate and sugar art being strongly preferred. A minimum of 8–10 years of professional pastry experience is required, including 3–5 years in a senior leadership role within luxury 5-star hotels or fine-dining groups, demonstrating proven excellence in various pastry techniques and strong financial management skills.
Experience Required
Minimum 5 year(s)
Pastry Chef at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Quality Monitoring, Consistency Assurance, International Cuisine, Food Tasting, Wastage Minimization, Product Utilization, Equipment Storage, Hygienic Practices, Food Safety Standards, Haccp, Personal Hygiene, Service Orientation, Attention To Details, Teamwork
Specialization
Candidates must possess a Bachelor’s degree, with additional certification from a Culinary school being advantageous, and a minimum of three years of relevant experience in a similar capacity. The role requires a service-oriented approach with strong attention to detail and the ability to work effectively within a team.
Experience Required
Minimum 2 year(s)
Commis Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Safety, Hygiene Standards, Kitchen Operations, Breakfast Service, Teamwork, Communication, Culinary Skills, Time Management, Health And Safety Compliance
Specialization
Candidates should have 0-6 months of experience in a similar role and a strong understanding of food safety and hygiene regulations. The ability to work effectively in a fast-paced, team-oriented environment is essential.