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Chef De Partie Jobs overseas

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Pastry Sous Chef at Accor
Nanyuki, Laikipia County, Kenya - Full Time
Skills Needed
Pastry Production, Bakery Management, Dessert Design, Haccp, Food Safety, Cost Control, Staff Training, Inventory Management, Menu Development, Leadership, Plating Techniques, Budget Management, Organizational Skills, Quality Control, People Management, Communication
Specialization
Requires a degree in Pastry or Culinary Arts and at least 5 years of experience in a luxury hotel environment. Must possess strong leadership skills and expertise in modern pastry techniques and cost control.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Menu Development, Guest Relations, Food Handling, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Proficiency in food preparation, staff supervision, and kitchen operations is required.
Experience Required
Minimum 2 year(s)
Chef(fe) de rang at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Upselling, Teamwork, English Proficiency, Mise En Place, Payment Processing, Hospitality Management, Professionalism
Specialization
Previous experience in a similar role within a hospitality establishment is required. A hospitality degree is a plus, and a very good level of spoken English is necessary for international clientele.
Experience Required
Minimum 2 year(s)
Events Sous Chef at Hope The Mission
Los Angeles, California, United States - Full Time
Skills Needed
Scratch Cooking, Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Volunteer Coordination, Catering Logistics, Staff Supervision, Sanitation Protocols, Recipe Development, Multitasking, Verbal Communication, Written Communication, Resource Management, Kitchen Operations, Time Management
Specialization
Requires a minimum of six years of cooking experience, preferably in catering, and a Manager ServSafe Certification. Candidates must possess a valid California driver's license and the physical ability to perform demanding kitchen tasks.
Experience Required
Minimum 5 year(s)
Chef.fe d'Agence at Eurofins
Mamoutzou, , - Full Time
Skills Needed
Team Management, Quality Assurance, Health Safety And Environment (Hse), Client Relationship Management, Budget Management, Laboratory Testing, Sampling, Microbiology, Planning, Performance Monitoring
Specialization
Requires a scientific degree (Bac +2 to Bac +5) and 2 to 5 years of experience in a similar role. Candidates must possess strong managerial and technical skills, autonomy, and ideally knowledge of microbiology.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Staff Training, Commercial Animation, Supply Chain Management, Merchandising, Fresh Product Management, Recruitment, Financial Analysis
Specialization
Proven experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial sense, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at The Dewberry Charleston
Charleston, South Carolina, United States - Full Time
Skills Needed
Pastry Preparation, Quality Control, Kitchen Management, Food Safety & Sanitation, Plate Presentation, Inventory Management, Menu Planning, Communication Skills, Problem Solving, Artistic Presentation
Specialization
Candidates should have at least one year of food and culinary experience and excellent communication skills. A culinary degree is preferred, along with the artistic ability to create innovative themed menu items.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Baking, Pastry Production, Sugar Work, Chocolate Skills, Leadership, Payroll Management, Recruitment, Training, Food Safety, Sanitation, Problem Solving, Interpersonal Skills, Microsoft Windows, Guest Service, Menu Development, Bread Production
Specialization
Requires extensive leadership experience in a pastry department and a diploma certification in a culinary discipline. Must possess strong skills in sugar and chocolate work and hold a mandatory State & Federal Food Handlers certification.
Experience Required
Minimum 5 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Strategy, Inventory Management, Supplier Management, Merchandising, Fresh Product Management
Specialization
Requires successful experience as a manager in a food environment, preferably within a supermarket butchery section. Candidates must possess strong commercial skills, rigor, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef – Cold Line at Tashas Group
Sandton, Gauteng, South Africa - Full Time
Skills Needed
Cold Line Preparation, Plating And Presentation, Food Safety, Haccp, Mise En Place, Stock Control, Kitchen Operations, Quality Control, Team Collaboration, Time Management
Specialization
Previous experience in a cold kitchen environment is preferred along with a passion for hospitality. Candidates must possess strong organizational skills, attention to detail, and the ability to work in a fast-paced team environment.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Yerevan, , Armenia - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Development, Culinary Arts, Budget Management, Guest Relations, Food Presentation, 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, sanitation standards, and team supervision is required.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at Accor
Megamendung, West Java, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery Operations, Menu Development, Food Safety, Haccp, Team Management, Cost Control, Banquet Production, Dessert Presentation, Inventory Management, Coaching, English Proficiency
Specialization
Requires 4-6 years of pastry experience in 4 or 5-star hotels, including at least 2 years in a supervisory role. Candidates must have strong knowledge of HACCP standards, modern presentation techniques, and the ability to work flexible shifts.
Experience Required
Minimum 5 year(s)
Chef de rang H/F at 2LCollection
Versailles, Ile-de-France, France - Full Time
Skills Needed
English Proficiency, Organization, Attention To Detail, Customer Service, Teamwork, Courtesy, Waste Reduction, Restaurant Service
Specialization
Candidates must possess strong organizational skills, a keen eye for detail, and the ability to communicate effectively in English. A commitment to ecological practices and food waste reduction is also required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Maintenance, Guest Relations, Menu Planning, Food Presentation, Performance Appraisal, Training, Shift Supervision
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 operational management is required.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Animation, Supplier Management, Inventory Management, Merchandising, Fresh Product Management
Specialization
Requires successful experience as a manager in the food sector, ideally within a supermarket butchery department. Candidates must possess strong commercial skills, a sense of responsibility, and a passion for fresh products.
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, Food Presentation, Budget Management, Employee Training, Guest Relations, Quality Control, Shift Supervision
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 operational coordination is required.
Experience Required
Minimum 2 year(s)
Sous Chef (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Inventory Management, Customer Service, Sanitization, Meal Preparation, Hospitality Management
Specialization
Previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting is required. Candidates must possess a positive mindset and the physical stamina to stand for long periods.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Halls Signature Events
Charleston, South Carolina, United States - Full Time
Skills Needed
Classical Pastry Techniques, Laminated Doughs, Chocolate Work, Cake Decoration, Team Leadership, Menu Development, Food Safety Compliance, Production Scheduling, Staff Mentoring, Time Management, Artisanal Craftsmanship, Inventory Management
Specialization
Requires 3-5+ years of professional pastry experience with a strong foundation in classical techniques and preferred leadership experience. Candidates should possess excellent organizational skills and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, gujarat, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Development, Food Handling, Budget Management, Guest Relations, 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 preparation and the ability to supervise kitchen staff are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Astana, , Kazakhstan - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Maintenance, Guest Relations, Menu Planning, Food Presentation, Performance Appraisal, Staff Training, Loss Prevention
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must be able to lead shifts and maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Accor
Nanyuki, Laikipia County, Kenya -
Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

0.0

Posted On

13 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Production, Bakery Management, Dessert Design, HACCP, Food Safety, Cost Control, Staff Training, Inventory Management, Menu Development, Leadership, Plating Techniques, Budget Management, Organizational Skills, Quality Control, People Management, Communication

Industry

Hospitality

Description
Company Description About Our Hotel Step into the enchanting world of Fairmont Mount Kenya Safari Club, where every corner whispers a tale of love—love for people, for wildlife, and for the breathtaking environment that surrounds us. Originally founded as a celebration of love, this legendary destination continues to be a sanctuary for romance, conservation, and unforgettable experiences. Nestled within the renowned Mount Kenya Wildlife Conservancy, our hotel offers an extraordinary opportunity to immerse yourself in nature with our unique eco-safari adventures, all set within a landmark property that captures the very essence of Kenya's natural beauty. Set against the awe-inspiring backdrop of Mount Kenya, Africa's second-highest peak, Fairmont Mount Kenya Safari Club is more than just a hotel—it's a haven where you can rejuvenate your spirit, indulge in exceptional culinary delights, and embark on safari experiences that are as unique as they are exhilarating. Whether you're exploring the untamed wilderness of Mount Kenya, or uncovering the rich heritage woven into the fabric of our hotel, every moment here is designed to help you reconnect with nature, with yourself, and with the world around you. Conveniently located just a scenic 3-hour drive from Nairobi, Fairmont Mount Kenya Safari Club also offers the luxury of its own landing strip, just a quick 45-minute flight from Nairobi. Our prime, central position places you at the gateway to some of Kenya's most celebrated landscapes and conservation areas. From the pristine beauty of Ngare Ndare forests and waterfalls to the majestic Aberdares and the world-renowned sanctuaries of Ol Pejeta, Samburu, and Solio, our club provides unparalleled access to the heart of Kenya's natural wonders. At Fairmont Mount Kenya Safari Club, every experience is an invitation to discover, to fall in love, and to create memories that will last a lifetime Job Description Fairmont Mount Kenya Safari Club has been consistently ranked among the world’s finest, earning a spot on the 2024 Travel + Leisure 500 list and being recognized as one of the top destinations in Africa. It has also been featured by Condé Nast Traveler as one of Africa’s top destinations. In addition, the hotel has been honored as Africa’s Leading Hotel by the World Travel Awards for the fourth consecutive year, most recently in 2025. The Pastry Sous Chef supports the Head Pastry Chef in managing the pastry kitchen operations, ensuring high-quality production of pastries, desserts, and baked goods while maintaining consistency, hygiene, and efficiency. Key Responsibilities Supervise the preparation of all pastry items including breads, viennoiserie, desserts, petits fours, cakes, and specialty items, ensuring production aligns with forecasted covers, events, and occupancy levels. Inspect all finished products for taste, texture, appearance, and portion size before service to ensure consistency with established standards and brand expectations. Assist in designing dessert menus, buffet displays, afternoon tea offerings, and special event menus. Test new recipes and contribute creative ideas while maintaining cost efficiency. Allocate daily tasks, manage staff schedules, and oversee shift operations to ensure smooth workflow. Provide hands-on support during peak service periods. Conduct on-the-job training for junior chefs, commis, and interns on techniques, plating, portioning, and hygiene standards. Ensure continuous development of team skills. Enforce strict adherence to HACCP and food safety standards, including proper labeling, storage, temperature control, and cleanliness of workstations and equipment. Monitor inventory levels of ingredients and pastry supplies. Assist in stock ordering, receiving, and proper storage while minimizing spoilage and wastage. Support in maintaining food cost targets by controlling portion sizes, optimizing ingredient usage, and tracking wastage. Suggest improvements to enhance efficiency. Ensure all pastry kitchen equipment (ovens, mixers, refrigerators, etc.) is used correctly, cleaned regularly, and reported for maintenance when necessary. Work closely with other kitchen sections, banqueting, and service teams to ensure timely delivery of pastry items for à la carte, buffets, and events. Plan and execute pastry production for weddings, conferences, and special functions, including custom cakes, dessert buffets, and themed displays. Maintain updated recipe files, production schedules, and SOPs. Ensure consistency across all shifts through proper documentation. Qualifications Degree in Pastry Arts, Culinary Arts or a related field. Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment. Strong knowledge of pastry, bakery and dessert production, including modern techniques and presentation. Proven leadership and people management skills. Sound knowledge of food safety, hygiene and cost control. Excellent communication, planning and organizational skills. Demonstrate service attributes in accordance with industry expectations and hotel standards. Creativity and innovation in pastry and dessert development Strong attention to detail and quality Cost awareness and budget management Team leadership and training capability Guest-focused and service-oriented mindset. Additional Information Employee benefit card offering discounted rates in Accor worldwide. Learning programs through our Academies. Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities. Be part of creating the historic story of rehabilitating and releasing the rare Mountain Bongo that was heading toward extinction. Working with a hotel rich in history and known for exemplary services while growing your career. Work and learn in a magical luxury property. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Supports the Head Pastry Chef in managing kitchen operations and ensuring high-quality production of pastries, desserts, and baked goods. Oversees staff scheduling, training, and strict adherence to food safety and hygiene standards.
Pastry Sous Chef at Accor
Nanyuki, Laikipia County, Kenya - Full Time
Skills Needed
Pastry Production, Bakery Management, Dessert Design, Haccp, Food Safety, Cost Control, Staff Training, Inventory Management, Menu Development, Leadership, Plating Techniques, Budget Management, Organizational Skills, Quality Control, People Management, Communication
Specialization
Requires a degree in Pastry or Culinary Arts and at least 5 years of experience in a luxury hotel environment. Must possess strong leadership skills and expertise in modern pastry techniques and cost control.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Menu Development, Guest Relations, Food Handling, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Proficiency in food preparation, staff supervision, and kitchen operations is required.
Experience Required
Minimum 2 year(s)
Chef(fe) de rang at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Upselling, Teamwork, English Proficiency, Mise En Place, Payment Processing, Hospitality Management, Professionalism
Specialization
Previous experience in a similar role within a hospitality establishment is required. A hospitality degree is a plus, and a very good level of spoken English is necessary for international clientele.
Experience Required
Minimum 2 year(s)
Events Sous Chef at Hope The Mission
Los Angeles, California, United States - Full Time
Skills Needed
Scratch Cooking, Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Volunteer Coordination, Catering Logistics, Staff Supervision, Sanitation Protocols, Recipe Development, Multitasking, Verbal Communication, Written Communication, Resource Management, Kitchen Operations, Time Management
Specialization
Requires a minimum of six years of cooking experience, preferably in catering, and a Manager ServSafe Certification. Candidates must possess a valid California driver's license and the physical ability to perform demanding kitchen tasks.
Experience Required
Minimum 5 year(s)
Chef.fe d'Agence at Eurofins
Mamoutzou, , - Full Time
Skills Needed
Team Management, Quality Assurance, Health Safety And Environment (Hse), Client Relationship Management, Budget Management, Laboratory Testing, Sampling, Microbiology, Planning, Performance Monitoring
Specialization
Requires a scientific degree (Bac +2 to Bac +5) and 2 to 5 years of experience in a similar role. Candidates must possess strong managerial and technical skills, autonomy, and ideally knowledge of microbiology.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Staff Training, Commercial Animation, Supply Chain Management, Merchandising, Fresh Product Management, Recruitment, Financial Analysis
Specialization
Proven experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial sense, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at The Dewberry Charleston
Charleston, South Carolina, United States - Full Time
Skills Needed
Pastry Preparation, Quality Control, Kitchen Management, Food Safety & Sanitation, Plate Presentation, Inventory Management, Menu Planning, Communication Skills, Problem Solving, Artistic Presentation
Specialization
Candidates should have at least one year of food and culinary experience and excellent communication skills. A culinary degree is preferred, along with the artistic ability to create innovative themed menu items.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Baking, Pastry Production, Sugar Work, Chocolate Skills, Leadership, Payroll Management, Recruitment, Training, Food Safety, Sanitation, Problem Solving, Interpersonal Skills, Microsoft Windows, Guest Service, Menu Development, Bread Production
Specialization
Requires extensive leadership experience in a pastry department and a diploma certification in a culinary discipline. Must possess strong skills in sugar and chocolate work and hold a mandatory State & Federal Food Handlers certification.
Experience Required
Minimum 5 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Strategy, Inventory Management, Supplier Management, Merchandising, Fresh Product Management
Specialization
Requires successful experience as a manager in a food environment, preferably within a supermarket butchery section. Candidates must possess strong commercial skills, rigor, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef – Cold Line at Tashas Group
Sandton, Gauteng, South Africa - Full Time
Skills Needed
Cold Line Preparation, Plating And Presentation, Food Safety, Haccp, Mise En Place, Stock Control, Kitchen Operations, Quality Control, Team Collaboration, Time Management
Specialization
Previous experience in a cold kitchen environment is preferred along with a passion for hospitality. Candidates must possess strong organizational skills, attention to detail, and the ability to work in a fast-paced team environment.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Yerevan, , Armenia - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Development, Culinary Arts, Budget Management, Guest Relations, Food Presentation, 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, sanitation standards, and team supervision is required.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at Accor
Megamendung, West Java, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery Operations, Menu Development, Food Safety, Haccp, Team Management, Cost Control, Banquet Production, Dessert Presentation, Inventory Management, Coaching, English Proficiency
Specialization
Requires 4-6 years of pastry experience in 4 or 5-star hotels, including at least 2 years in a supervisory role. Candidates must have strong knowledge of HACCP standards, modern presentation techniques, and the ability to work flexible shifts.
Experience Required
Minimum 5 year(s)
Chef de rang H/F at 2LCollection
Versailles, Ile-de-France, France - Full Time
Skills Needed
English Proficiency, Organization, Attention To Detail, Customer Service, Teamwork, Courtesy, Waste Reduction, Restaurant Service
Specialization
Candidates must possess strong organizational skills, a keen eye for detail, and the ability to communicate effectively in English. A commitment to ecological practices and food waste reduction is also required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Maintenance, Guest Relations, Menu Planning, Food Presentation, Performance Appraisal, Training, Shift Supervision
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 operational management is required.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Animation, Supplier Management, Inventory Management, Merchandising, Fresh Product Management
Specialization
Requires successful experience as a manager in the food sector, ideally within a supermarket butchery department. Candidates must possess strong commercial skills, a sense of responsibility, and a passion for fresh products.
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, Food Presentation, Budget Management, Employee Training, Guest Relations, Quality Control, Shift Supervision
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 operational coordination is required.
Experience Required
Minimum 2 year(s)
Sous Chef (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Inventory Management, Customer Service, Sanitization, Meal Preparation, Hospitality Management
Specialization
Previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting is required. Candidates must possess a positive mindset and the physical stamina to stand for long periods.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Halls Signature Events
Charleston, South Carolina, United States - Full Time
Skills Needed
Classical Pastry Techniques, Laminated Doughs, Chocolate Work, Cake Decoration, Team Leadership, Menu Development, Food Safety Compliance, Production Scheduling, Staff Mentoring, Time Management, Artisanal Craftsmanship, Inventory Management
Specialization
Requires 3-5+ years of professional pastry experience with a strong foundation in classical techniques and preferred leadership experience. Candidates should possess excellent organizational skills and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, gujarat, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Development, Food Handling, Budget Management, Guest Relations, 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 preparation and the ability to supervise kitchen staff are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Astana, , Kazakhstan - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Maintenance, Guest Relations, Menu Planning, Food Presentation, Performance Appraisal, Staff Training, Loss Prevention
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must be able to lead shifts and maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)