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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
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 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)
Event Prep Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Inventory Management, Food Safety Regulations, Time Management, Organizational Skills, Heavy Lifting, Scheduling Flexibility
Specialization
Candidates must have small event experience and the physical ability to stand for long periods and lift heavy items. Reliable transportation and authorization to work in the United States are required.
Zorba Sous Chef at CityGate Hospitality
Naperville, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Inventory Management, Menu Development, Staff Supervision, Food Cost Control, Sanitation Procedures, Customer Service, Communication Skills, Kitchen Operations, Banquet Management, Scheduling
Specialization
Candidates must have a culinary degree or equivalent experience and a ServSafe certification. Prior experience as a Sous Chef and a flexible schedule for nights, weekends, and holidays are required.
Experience Required
Minimum 2 year(s)
Restaurant Chef at Pyramid Global Hospitality
Captiva, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Preparation, Menu Development, Food Safety, Sanitation, Inventory Management, Staff Mentoring, Cost Control, Quality Inspection, Haccp, Servsafe
Specialization
Requires at least 3 years of culinary leadership experience in high-volume environments and strong knowledge of kitchen operations. A culinary degree and ServSafe Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Forecasting, Staff Coaching, Inventory Management, Food Safety, Budgeting, Payroll Processing, Fine Dining, Japanese Cuisine, High Volume Catering, Haccp, Staff Scheduling, Customer Service, Costing, Team Management
Specialization
Candidates must hold a Red Seal or equivalent professional designation and have at least 5 years of professional culinary leadership experience. Certification in HACCP and food safety, along with a valid driver's license and a police background check, are required.
Experience Required
Minimum 5 year(s)
EN - Sushi Chef at Hana Group
Plymouth, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Workspace Cleaning, Organization, Customer Service, Teamwork
Specialization
Candidates must be energetic, reliable early risers with a strong understanding of food safety and health regulations. Ability to multitask in a fast-paced environment and a commitment to high quality and sustainability are required.
Stabil Souschef at RA Hospitality Sverige
Stockholm, , Sweden - Full Time
Skills Needed
Leadership, Kitchen Management, Operational Management, Quality Control, Financial Knowledge, Planning, Food Safety, Communication, Problem Solving, Professionalism, Swedish Language, English Language
Specialization
Candidates must have experience as a Sous Chef or Head Chef with a strong ability to lead and take responsibility for kitchen operations. Proficiency in both Swedish and English, along with knowledge of food safety and economics, is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Accor
Rabat, Rabat-Salé-Kénitra, Morocco - Full Time
Skills Needed
Asian Cuisine, Greek Cuisine, International Cuisine, Haccp Standards, Menu Design, Kitchen Management, Team Leadership, Food Safety, Inventory Management, Cost Control, Culinary Production, Staff Training
Specialization
Requires a culinary degree and 3 to 5 years of confirmed experience in Asian cuisine, preferably within high-end hospitality. Candidates must demonstrate strong leadership skills, mastery of HACCP norms, and a passion for gastronomic quality.
Experience Required
Minimum 2 year(s)
EN - Sushi Chef at Hana Group
Lincoln, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health & Safety Regulations, Allergen Regulations, Ingredient Preparation, Multitasking, Kitchen Organization, Customer Experience, Teamwork, Time Management
Specialization
Candidates must have strong knowledge of Food Safety and Health & Safety regulations. A positive, flexible attitude and a commitment to producing sustainable, high-quality food are required.
EN - Sushi Chef at Hana Group
Exeter, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Multitasking, Organization, Customer Service, Allergen Compliance, Labeling, Cleaning
Specialization
Candidates must be energetic, flexible, and capable of starting shifts as early as 6am. A strong understanding of food safety regulations and reliable transportation for early commutes are required.
Chef.fe de rang at Bouillon Restaurants
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Dish Service Management, Drink Preparation, Table Clearing, Wine Knowledge, Menu Expertise, Customer Service, Staff Training, Pressure Management, Hospitality
Specialization
Candidates must have previous experience as a Chef de Rang and the ability to handle high-pressure service rushes. A welcoming personality, strong energy, and a focus on impeccable customer experience are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Subang Jaya City Council, Selangor, 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. Must demonstrate strong leadership skills and the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational 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 expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
EN - Sushi Chef at Hana Group
Oxford, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Workspace Cleaning, Organization, Customer Service, Teamwork
Specialization
Candidates must be enthusiastic, reliable, and able to commute to Oxford for early morning shifts. A strong understanding of food safety regulations and the ability to work flexibly, including weekends, is required.
1535 Pizza Chef at DOMINOS PIZZA FRANCHISE
Blue Springs, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Dough Shaping, Oven Operation, Food Safety, Ingredient Organization, Recipe Adherence, Kitchen Equipment Maintenance, Portion Control
Specialization
Candidates should be passionate about culinary arts and capable of working in a fast-paced, high-pressure environment. Proficiency in using pizza peels, cutting tools, and high-temperature ovens is required.
1695 Pizza Chef at DOMINOS PIZZA FRANCHISE
Raytown, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Cooking, Customer Service
Specialization
No specific requirements are listed in the posting. The role is a part-time position based in Raytown, Missouri.
Hotel Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Casual Dining, Banqueting, Menu Creation, Food Cost Management, Staff Leadership, Kitchen Supervision, Food Safety And Sanitation, Resource Management, Guest Satisfaction, Food Waste Reduction
Specialization
Candidates must have all-round expertise in casual dining and banqueting experience for groups of 10 to 100. A passion for fresh local ingredients and the ability to develop staff and create menus for various event styles are required.
Experience Required
Minimum 5 year(s)
Chef de Service at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Hospitality Management, Food & Beverage Service, Event Planning, Quality Management, Complaint Management, Staff Training, German Language, English Language, Organizational Skills, Leadership, Customer Service
Specialization
Requires a completed education in gastronomy or hotel management with strong reliability and team spirit. Proficiency in German and English is essential, along with experience in service and meetings & events.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Roissard, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Cuisine, Inventory Management, Organization, Customer Service, Seasonal Cooking
Specialization
Requires a professional degree in hotel and restaurant management and significant experience in collective catering. Must be proficient in HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kolkata, west bengal, India -
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 Control, Plating and Presentation, Training and Mentoring, Customer Service, Sanitation Standards, Resource Planning

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
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 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)
Event Prep Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Inventory Management, Food Safety Regulations, Time Management, Organizational Skills, Heavy Lifting, Scheduling Flexibility
Specialization
Candidates must have small event experience and the physical ability to stand for long periods and lift heavy items. Reliable transportation and authorization to work in the United States are required.
Zorba Sous Chef at CityGate Hospitality
Naperville, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Inventory Management, Menu Development, Staff Supervision, Food Cost Control, Sanitation Procedures, Customer Service, Communication Skills, Kitchen Operations, Banquet Management, Scheduling
Specialization
Candidates must have a culinary degree or equivalent experience and a ServSafe certification. Prior experience as a Sous Chef and a flexible schedule for nights, weekends, and holidays are required.
Experience Required
Minimum 2 year(s)
Restaurant Chef at Pyramid Global Hospitality
Captiva, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Preparation, Menu Development, Food Safety, Sanitation, Inventory Management, Staff Mentoring, Cost Control, Quality Inspection, Haccp, Servsafe
Specialization
Requires at least 3 years of culinary leadership experience in high-volume environments and strong knowledge of kitchen operations. A culinary degree and ServSafe Manager Certification are preferred.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Forecasting, Staff Coaching, Inventory Management, Food Safety, Budgeting, Payroll Processing, Fine Dining, Japanese Cuisine, High Volume Catering, Haccp, Staff Scheduling, Customer Service, Costing, Team Management
Specialization
Candidates must hold a Red Seal or equivalent professional designation and have at least 5 years of professional culinary leadership experience. Certification in HACCP and food safety, along with a valid driver's license and a police background check, are required.
Experience Required
Minimum 5 year(s)
EN - Sushi Chef at Hana Group
Plymouth, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Workspace Cleaning, Organization, Customer Service, Teamwork
Specialization
Candidates must be energetic, reliable early risers with a strong understanding of food safety and health regulations. Ability to multitask in a fast-paced environment and a commitment to high quality and sustainability are required.
Stabil Souschef at RA Hospitality Sverige
Stockholm, , Sweden - Full Time
Skills Needed
Leadership, Kitchen Management, Operational Management, Quality Control, Financial Knowledge, Planning, Food Safety, Communication, Problem Solving, Professionalism, Swedish Language, English Language
Specialization
Candidates must have experience as a Sous Chef or Head Chef with a strong ability to lead and take responsibility for kitchen operations. Proficiency in both Swedish and English, along with knowledge of food safety and economics, is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Accor
Rabat, Rabat-Salé-Kénitra, Morocco - Full Time
Skills Needed
Asian Cuisine, Greek Cuisine, International Cuisine, Haccp Standards, Menu Design, Kitchen Management, Team Leadership, Food Safety, Inventory Management, Cost Control, Culinary Production, Staff Training
Specialization
Requires a culinary degree and 3 to 5 years of confirmed experience in Asian cuisine, preferably within high-end hospitality. Candidates must demonstrate strong leadership skills, mastery of HACCP norms, and a passion for gastronomic quality.
Experience Required
Minimum 2 year(s)
EN - Sushi Chef at Hana Group
Lincoln, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health & Safety Regulations, Allergen Regulations, Ingredient Preparation, Multitasking, Kitchen Organization, Customer Experience, Teamwork, Time Management
Specialization
Candidates must have strong knowledge of Food Safety and Health & Safety regulations. A positive, flexible attitude and a commitment to producing sustainable, high-quality food are required.
EN - Sushi Chef at Hana Group
Exeter, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Multitasking, Organization, Customer Service, Allergen Compliance, Labeling, Cleaning
Specialization
Candidates must be energetic, flexible, and capable of starting shifts as early as 6am. A strong understanding of food safety regulations and reliable transportation for early commutes are required.
Chef.fe de rang at Bouillon Restaurants
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Dish Service Management, Drink Preparation, Table Clearing, Wine Knowledge, Menu Expertise, Customer Service, Staff Training, Pressure Management, Hospitality
Specialization
Candidates must have previous experience as a Chef de Rang and the ability to handle high-pressure service rushes. A welcoming personality, strong energy, and a focus on impeccable customer experience are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Subang Jaya City Council, Selangor, 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. Must demonstrate strong leadership skills and the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational 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 expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
EN - Sushi Chef at Hana Group
Oxford, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Workspace Cleaning, Organization, Customer Service, Teamwork
Specialization
Candidates must be enthusiastic, reliable, and able to commute to Oxford for early morning shifts. A strong understanding of food safety regulations and the ability to work flexibly, including weekends, is required.
1535 Pizza Chef at DOMINOS PIZZA FRANCHISE
Blue Springs, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Dough Shaping, Oven Operation, Food Safety, Ingredient Organization, Recipe Adherence, Kitchen Equipment Maintenance, Portion Control
Specialization
Candidates should be passionate about culinary arts and capable of working in a fast-paced, high-pressure environment. Proficiency in using pizza peels, cutting tools, and high-temperature ovens is required.
1695 Pizza Chef at DOMINOS PIZZA FRANCHISE
Raytown, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Cooking, Customer Service
Specialization
No specific requirements are listed in the posting. The role is a part-time position based in Raytown, Missouri.
Hotel Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Casual Dining, Banqueting, Menu Creation, Food Cost Management, Staff Leadership, Kitchen Supervision, Food Safety And Sanitation, Resource Management, Guest Satisfaction, Food Waste Reduction
Specialization
Candidates must have all-round expertise in casual dining and banqueting experience for groups of 10 to 100. A passion for fresh local ingredients and the ability to develop staff and create menus for various event styles are required.
Experience Required
Minimum 5 year(s)
Chef de Service at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Hospitality Management, Food & Beverage Service, Event Planning, Quality Management, Complaint Management, Staff Training, German Language, English Language, Organizational Skills, Leadership, Customer Service
Specialization
Requires a completed education in gastronomy or hotel management with strong reliability and team spirit. Proficiency in German and English is essential, along with experience in service and meetings & events.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Roissard, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Collective Catering, Team Management, Budget Management, Haccp Standards, Culinary Techniques, Modified Texture Cuisine, Inventory Management, Organization, Customer Service, Seasonal Cooking
Specialization
Requires a professional degree in hotel and restaurant management and significant experience in collective catering. Must be proficient in HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)