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Chef De Partie Jobs overseas

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Junior Sous Chef at Accor
Kuta, Bali, Indonesia - Full Time
Skills Needed
Menu Creation, Standard Recipe Maintenance, Kitchen Supervision, Food Safety Standards, Inventory Management, Indonesian Authentic Flavor, Western Cooking Skills, Balinese Cuisine, Interpersonal Skills, Organization Skills, Multi Tasking, Creativity
Specialization
Requires a minimum of 3 years of experience as a Senior CDP or Junior Sous Chef. Candidates must possess strong knowledge of authentic Indonesian flavors, basic Western cooking skills, and the ability to work under high pressure.
Experience Required
Minimum 2 year(s)
R&D Produce Chef at Joseph Automotive Group
Richardson, Texas, United States - Full Time
Skills Needed
Produce Preparation, Menu Development, Food Safety Standards, Culinary Training, Project Management, Operational Efficiency, Recipe Scaling, Quality Evaluation, Plating And Presentation, Leadership, Mentoring, Commercial Growth
Specialization
Requires 3-5 years of produce or fresh experience within the grocery industry and a proven ability to manage produce kiosks. Candidates must be able to travel up to 50% of the time and possess strong leadership and training skills.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at ALP'AZUR HOTELS
Courchevel, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Guest Relations, Team Management, English Proficiency, Upselling, Fine Dining Service, Organization, Communication, Diplomacy, Autonomy
Specialization
Requires at least 2 years of experience in a similar high-standing establishment. Must be fluent in English, organized, and possess strong teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Scheduling, Inventory Management, Team Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Demi Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Quality Control, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de Rang H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Saint-Tropez, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Guest Relations, Wine Knowledge, Team Supervision, Luxury Service Standards, English Proficiency, Order Taking, Inventory Management, Fine Dining Service, Organization, Reactivity
Specialization
Candidates should have significant experience as a Chef de Rang, preferably in a 5-star establishment, with a strong passion for luxury hospitality. Fluency in English is mandatory, and a professional appearance and strong organizational skills are required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Technique, Kitchen Management, Team Leadership, Food Safety, Haccp Compliance, Cost Control, Inventory Management, Menu Development, Plating And Presentation, Staff Training, Organization, Time Management
Specialization
Requires a culinary diploma and at least 3 years of professional kitchen experience, including 1 year in a supervisory role. Candidates should have strong leadership skills and proficiency in various cooking techniques and luxury hospitality standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Planning, Guest Relations, Budget Management, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food handling, staff supervision, and kitchen management is required.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at One Off Hospitality Group Ltd
Chicago, Illinois, United States - Full Time
Skills Needed
Pastry Arts, Team Management, Recipe Development, Inventory Management, Quality Control, Staff Training, Communication, Time Management, Food Safety, Portion Specification, Waste Reduction, Leadership
Specialization
Requires a culinary degree or equivalent experience with at least 5 years of pastry experience and 3 years of management experience. Must hold Illinois Manager Food Sanitation, Allergen, BASSET, and ServSafe certifications.
Experience Required
Minimum 5 year(s)
Asst Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fez, Fez-Meknes, Morocco - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Arts, Team Leadership, Food Safety, Menu Development, Inventory Management, Customer Service, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 3 years of culinary experience or a 2-year culinary degree with 1 year of experience. Must possess strong leadership skills and a deep understanding of pastry preparation and sanitation.
Experience Required
Minimum 2 year(s)
Chef de rang F/H at SSP
Argelès-sur-Mer, Occitania, France - Full Time
Skills Needed
Customer Service, Upselling, Table Service, Team Coordination, English Proficiency, Hygiene And Safety Standards, Billing And Payment Processing, Complaint Management
Specialization
Requires 1 to 2 years of experience in a demanding hospitality environment and a degree in hotel and restaurant management. Operational English proficiency is necessary to interact with an international clientele.
Temp Chef 37m MY at Frey Recruitment
, , - Full Time
Skills Needed
Mediterranean Cuisine, Scandinavian Cuisine, Yacht Cooking, Menu Planning, Food Preparation
Specialization
The candidate should be proficient in Mediterranean and Scandinavian cuisines. Must be available to join the vessel in Athens immediately for a temporary contract.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Cayman Islands - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Equipment Operation, Food Safety, Portion Control, Recipe Adherence, Sanitization, Quality Control, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Hourly Sous Chef at Hearth Pizza Tavern
Atlanta, Georgia, United States - Full Time
Skills Needed
Kitchen Leadership, Team Development, Inventory Management, Food Cost Control, Food Safety, Sanitation Compliance, Menu Development, High Volume Cooking, Staff Coaching, Recipe Consistency, Multitasking, Organization
Specialization
Requires 2+ years of kitchen leadership experience in high-volume, scratch kitchen environments. Must have strong organizational skills and availability for weekends, nights, and holidays.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at MDCV Provence
Flayosc, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, English Proficiency, Order Taking, Table Setting, Team Coordination, Attention To Detail, Hospitality Management
Specialization
Candidates should have a degree in Hotel and Restaurant Management or at least one year of significant experience in a similar establishment. Proficiency in English and a strong sense of rigor and versatility are required.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Baking, Pastry Decorating, Team Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Menu Development, Quality Control, Operational Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in pastry production and decorating.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Auberge Collection
Austin, Texas, United States - Full Time
Skills Needed
Pastry Techniques, Mise En Place, Inventory Management, Food Safety, Sanitation Regulations, Staff Training, Menu Development, Kitchen Equipment Maintenance, Savory Cooking, High Volume Production
Specialization
Requires at least 1 year of pastry experience with a general understanding of savory kitchen operations. Preference is given to candidates with 3 or more years of experience.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef - Hot at Filinvest Group
San Mateo, Rizal, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Timing, Inventory Management, Staff Training, Cost Analysis, Production Reporting, Communication Skills, Mise En Place, Shift Scheduling
Specialization
Requires a college degree and relevant work experience in a professional kitchen. Candidates must possess good communication skills and be able to work onsite in San Mateo, Rizal.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Accor
Kuta, Bali, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

08 Oct, 26

Salary

0.0

Posted On

10 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Creation, Standard Recipe Maintenance, Kitchen Supervision, Food Safety Standards, Inventory Management, Indonesian Authentic Flavor, Western Cooking Skills, Balinese Cuisine, Interpersonal Skills, Organization Skills, Multi-tasking, Creativity

Industry

Hospitality

Description
Company Description Nestled in the beautiful Jimbaran Bay, in Jimbaran Hijau development area, Raffles Bali is a haven of refined seclusion, perched on a hill that offers stunning views of the ocean and its secluded beach. With only 32 ocean-view villas, each featuring its own outdoor terrace and private pool, Raffles Bali stands as one of the finest resorts in Bali, showcasing mesmerizing sunsets, lush tropical gardens, and exquisite dining experiences. Guests can indulge in our signature Bali Sling at the iconic Writers Bar, enjoy a romantic dinner in The Secret Cave and Purnama Honeymoon Bale, or rejuvenate at The Sanctuary, a hillside treatment suite, or at Raffles Spa. Our Raffles Wellbeing Butlers can arrange a variety of bespoke treatments, cultural immersions, and personalized activities, to provide the ultimate experience on the Island of the Gods. Job Description Junior Sous Chef is responsible for creation of menus and standard recipes maintain and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity. General Responsibilities Assist in food preparation and collaborate with the executive/head chef. Help in the design, testing, and implementation of the food and drink menu. Produce high-quality plates for customers in both design and taste. Oversee and supervise kitchen staff. Assist with inventory, ordering, supplier relationships, and management of supplies. Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition. Keep work and food prep stations clean and comply with food safety standards. Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels. Maintain the schedule for staff shifts. Monitor and maintain the kitchen equipment, and arrange repairs and service as needed. Department Budget Matters pertaining to Culinary operations Within the authority as assigned by Superior Qualifications Knowledge and Experience Minimum of 3 years of relevant experience as senior CDP /Junior Sous Chef Great Skills knowledge to be able to teach young colleagues Great Knowledge of Indonesian authentic flavor Great understanding of western basic cooking skills Competencies Ability to work in and support a collaborative environment Balinese cuisine skills Excellent interpersonal skills with ability to communicate and entertain guests Great team working skills and able to work effectively and contribute in a team Great organization skills, ability to multi-task and maintain confidentiality. Very Creative mind set and able to perform under high pressure Flexible and able to embrace and respond to change effectively, open minded Additional Information Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Our Values Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity. Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special.​ Belonging: We celebrate our differences. We support each other and we always stand together.​ Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences. ​ Integrity: We build trust through mutual respect and being authentic.​ Diversity & Inclusion Raffles is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Responsible for creating menus and standard recipes while maintaining high-quality production and hygiene standards. Oversees kitchen staff, manages inventory, and ensures efficient operational performance within the culinary department.
Junior Sous Chef at Accor
Kuta, Bali, Indonesia - Full Time
Skills Needed
Menu Creation, Standard Recipe Maintenance, Kitchen Supervision, Food Safety Standards, Inventory Management, Indonesian Authentic Flavor, Western Cooking Skills, Balinese Cuisine, Interpersonal Skills, Organization Skills, Multi Tasking, Creativity
Specialization
Requires a minimum of 3 years of experience as a Senior CDP or Junior Sous Chef. Candidates must possess strong knowledge of authentic Indonesian flavors, basic Western cooking skills, and the ability to work under high pressure.
Experience Required
Minimum 2 year(s)
R&D Produce Chef at Joseph Automotive Group
Richardson, Texas, United States - Full Time
Skills Needed
Produce Preparation, Menu Development, Food Safety Standards, Culinary Training, Project Management, Operational Efficiency, Recipe Scaling, Quality Evaluation, Plating And Presentation, Leadership, Mentoring, Commercial Growth
Specialization
Requires 3-5 years of produce or fresh experience within the grocery industry and a proven ability to manage produce kiosks. Candidates must be able to travel up to 50% of the time and possess strong leadership and training skills.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at ALP'AZUR HOTELS
Courchevel, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Guest Relations, Team Management, English Proficiency, Upselling, Fine Dining Service, Organization, Communication, Diplomacy, Autonomy
Specialization
Requires at least 2 years of experience in a similar high-standing establishment. Must be fluent in English, organized, and possess strong teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Scheduling, Inventory Management, Team Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Demi Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Quality Control, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de Rang H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Saint-Tropez, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Guest Relations, Wine Knowledge, Team Supervision, Luxury Service Standards, English Proficiency, Order Taking, Inventory Management, Fine Dining Service, Organization, Reactivity
Specialization
Candidates should have significant experience as a Chef de Rang, preferably in a 5-star establishment, with a strong passion for luxury hospitality. Fluency in English is mandatory, and a professional appearance and strong organizational skills are required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Technique, Kitchen Management, Team Leadership, Food Safety, Haccp Compliance, Cost Control, Inventory Management, Menu Development, Plating And Presentation, Staff Training, Organization, Time Management
Specialization
Requires a culinary diploma and at least 3 years of professional kitchen experience, including 1 year in a supervisory role. Candidates should have strong leadership skills and proficiency in various cooking techniques and luxury hospitality standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Planning, Guest Relations, Budget Management, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food handling, staff supervision, and kitchen management is required.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at One Off Hospitality Group Ltd
Chicago, Illinois, United States - Full Time
Skills Needed
Pastry Arts, Team Management, Recipe Development, Inventory Management, Quality Control, Staff Training, Communication, Time Management, Food Safety, Portion Specification, Waste Reduction, Leadership
Specialization
Requires a culinary degree or equivalent experience with at least 5 years of pastry experience and 3 years of management experience. Must hold Illinois Manager Food Sanitation, Allergen, BASSET, and ServSafe certifications.
Experience Required
Minimum 5 year(s)
Asst Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fez, Fez-Meknes, Morocco - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Arts, Team Leadership, Food Safety, Menu Development, Inventory Management, Customer Service, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 3 years of culinary experience or a 2-year culinary degree with 1 year of experience. Must possess strong leadership skills and a deep understanding of pastry preparation and sanitation.
Experience Required
Minimum 2 year(s)
Chef de rang F/H at SSP
Argelès-sur-Mer, Occitania, France - Full Time
Skills Needed
Customer Service, Upselling, Table Service, Team Coordination, English Proficiency, Hygiene And Safety Standards, Billing And Payment Processing, Complaint Management
Specialization
Requires 1 to 2 years of experience in a demanding hospitality environment and a degree in hotel and restaurant management. Operational English proficiency is necessary to interact with an international clientele.
Temp Chef 37m MY at Frey Recruitment
, , - Full Time
Skills Needed
Mediterranean Cuisine, Scandinavian Cuisine, Yacht Cooking, Menu Planning, Food Preparation
Specialization
The candidate should be proficient in Mediterranean and Scandinavian cuisines. Must be available to join the vessel in Athens immediately for a temporary contract.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Cayman Islands - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Equipment Operation, Food Safety, Portion Control, Recipe Adherence, Sanitization, Quality Control, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Hourly Sous Chef at Hearth Pizza Tavern
Atlanta, Georgia, United States - Full Time
Skills Needed
Kitchen Leadership, Team Development, Inventory Management, Food Cost Control, Food Safety, Sanitation Compliance, Menu Development, High Volume Cooking, Staff Coaching, Recipe Consistency, Multitasking, Organization
Specialization
Requires 2+ years of kitchen leadership experience in high-volume, scratch kitchen environments. Must have strong organizational skills and availability for weekends, nights, and holidays.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at MDCV Provence
Flayosc, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, English Proficiency, Order Taking, Table Setting, Team Coordination, Attention To Detail, Hospitality Management
Specialization
Candidates should have a degree in Hotel and Restaurant Management or at least one year of significant experience in a similar establishment. Proficiency in English and a strong sense of rigor and versatility are required.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Baking, Pastry Decorating, Team Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Menu Development, Quality Control, Operational Management
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in pastry production and decorating.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Auberge Collection
Austin, Texas, United States - Full Time
Skills Needed
Pastry Techniques, Mise En Place, Inventory Management, Food Safety, Sanitation Regulations, Staff Training, Menu Development, Kitchen Equipment Maintenance, Savory Cooking, High Volume Production
Specialization
Requires at least 1 year of pastry experience with a general understanding of savory kitchen operations. Preference is given to candidates with 3 or more years of experience.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef - Hot at Filinvest Group
San Mateo, Rizal, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Timing, Inventory Management, Staff Training, Cost Analysis, Production Reporting, Communication Skills, Mise En Place, Shift Scheduling
Specialization
Requires a college degree and relevant work experience in a professional kitchen. Candidates must possess good communication skills and be able to work onsite in San Mateo, Rizal.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)