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Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sushi Chef - BOH at Trappers Sushi Federal Way Inc
Seattle, Washington, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, Nigiri Preparation, Sashimi Preparation, Food Safety, Fifo Procedures, Inventory Monitoring, Guest Interaction, Teamwork, Communication Skills, Plating, Sanitation
Specialization
Preferred 1-3 years of professional sushi experience with strong knife skills and a valid Washington State Food Handler's Permit. Must be able to work in a fast-paced environment and be available for evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Outlet Sous Chef at Hard Rock Hotel & Casino Ottawa
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Staff Scheduling, Menu Planning, Food Production Control, Sanitation Standards, Inventory Management, Guest Relations, Health Department Compliance, Waste Reduction, Team Leadership
Specialization
Requires 4 to 5 years of experience in a high-volume kitchen, with at least one year in a leadership or Sous Chef role preferred. Candidates must be able to lift up to 50 pounds and pass a comprehensive gaming licensure background check.
Experience Required
Minimum 5 year(s)
Development Chef at Stir Foods
Fullerton, California, United States - Full Time
Skills Needed
Microsoft Office, Gmp, Food Science, Food Safety, Product Development, Recipe Modification, Technical Documentation, Kitchen Equipment Operation, Market Research, Communication, Organization, Detail Oriented
Specialization
Requires a minimum of 2 years of experience in food manufacturing or product development, or 12+ months with a relevant degree. A Bachelor's degree in Food Science or Culinary arts is required, with HACCP and food handler certifications preferred.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Inventory Management, Customer Service, Budget Management, Food Presentation, Team Leadership, Performance Appraisal, Scheduling, Quality Control, Coaching, Interpersonal Communication
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 policies.
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 hotel management education is a plus, and a very good level of spoken English is necessary for international clientele.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Pastry Arts
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)
CHEF(FE) DE RANG at Relais & Châteaux Park-Hotel Egerner Höfe
Uccle - Ukkel, Brussels-Capital, Belgium - Full Time
Skills Needed
Gastronomic Service Standards, Customer Experience Management, Team Coordination, Staff Supervision, French Language, English Language, Dutch Language, Communication Skills, Organization, Pressure Management, Table Service, Cheese Trolley Presentation
Specialization
Requires at least one year of experience in a gastronomic or high-end restaurant with mastery of luxury service standards. Must be proficient in French and either English or Dutch, demonstrating strong interpersonal skills and professional presentation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, 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
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must be able to lead shifts and maintain strict food handling and safety standards.
Experience Required
Minimum 2 year(s)
FT - Sous Chef - at Nouveau Marc by Barclay House
Sarasota, Florida, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Menu Planning, Inventory Management, Staff Supervision, Customer Service, Portion Control, Recipe Following, Ordering, Payroll Processing
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Must possess strong communication skills, basic computer literacy, and knowledge of food safety and sanitation practices.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam - 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)
Chef, Operations at TOKYO GARDENS COMPANY
Houston, Texas, United States - Full Time
Skills Needed
Asian Cuisine, Sushi Preparation, Training, Food Safety, Haccp, Sanitation, Product Development, Inventory Management, Microsoft Office, Google Workspace, Leadership, Communication
Specialization
Candidates need 0-2 years of kitchen experience, preferably in Asian or sushi cuisine, and the ability to travel up to 50% of the time. Strong communication skills and proficiency in Microsoft Office and Google Workspace are required.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Yuzhong District, Chongqing, China - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Menu Planning, Quality Control, Employee Coaching, Scheduling, 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Inventory Management, Training And Mentoring, Plating And Presentation
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 knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Experienced chef at Greene King
Scunthorpe, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Time Management, Working Under Pressure, Menu Knowledge
Specialization
Candidates should have a passion for food and the ability to thrive in a fast-paced, high-pressure kitchen environment. A willingness to learn new skills and a team-oriented mindset are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Quality Control
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 be able to supervise staff and maintain high culinary and sanitation standards.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aurora, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Budget Management, Menu Development, Customer Service, Payroll Administration, Sanitation Standards, Inventory Management, Team Leadership, Performance Appraisal
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 operations.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Phang-nga, , Thailand - Full Time
Skills Needed
Kitchen Organization, Cuisine Concept Development, Food Presentation, Inventory Management, Food Cost Control, Food Safety, Sanitation Practices, Menu Planning, Food Handling
Specialization
The candidate should be familiar with local markets to recommend seasonal menu changes. They must be capable of implementing food handling techniques and maintaining department budget goals.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Food Presentation
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 proven track record in professional pastry production.
Experience Required
Minimum 2 year(s)
Chef de rang F/H at Yelloh Village Lous Seurrots
Saint-Julien-en-Born, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Fine Dining Service, Customer Service, Table Setting, Restaurant Setup, Guest Relations, Gastronomy Standards
Specialization
The candidate must be professional, passionate, and capable of delivering a unique guest experience. Investment and commitment to the high standards of a Michelin and Gault&Millau recognized establishment are required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam -
Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

0.0

Posted On

16 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control

Industry

Hospitality

Description
POSITION SUMMARY   Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None       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. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,  begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Responsible for preparing and cooking food according to quality standards while monitoring food logs and inventory. Assists management in training, scheduling, and coaching kitchen staff to ensure operational efficiency.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sushi Chef - BOH at Trappers Sushi Federal Way Inc
Seattle, Washington, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, Nigiri Preparation, Sashimi Preparation, Food Safety, Fifo Procedures, Inventory Monitoring, Guest Interaction, Teamwork, Communication Skills, Plating, Sanitation
Specialization
Preferred 1-3 years of professional sushi experience with strong knife skills and a valid Washington State Food Handler's Permit. Must be able to work in a fast-paced environment and be available for evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Outlet Sous Chef at Hard Rock Hotel & Casino Ottawa
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Staff Scheduling, Menu Planning, Food Production Control, Sanitation Standards, Inventory Management, Guest Relations, Health Department Compliance, Waste Reduction, Team Leadership
Specialization
Requires 4 to 5 years of experience in a high-volume kitchen, with at least one year in a leadership or Sous Chef role preferred. Candidates must be able to lift up to 50 pounds and pass a comprehensive gaming licensure background check.
Experience Required
Minimum 5 year(s)
Development Chef at Stir Foods
Fullerton, California, United States - Full Time
Skills Needed
Microsoft Office, Gmp, Food Science, Food Safety, Product Development, Recipe Modification, Technical Documentation, Kitchen Equipment Operation, Market Research, Communication, Organization, Detail Oriented
Specialization
Requires a minimum of 2 years of experience in food manufacturing or product development, or 12+ months with a relevant degree. A Bachelor's degree in Food Science or Culinary arts is required, with HACCP and food handler certifications preferred.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Inventory Management, Customer Service, Budget Management, Food Presentation, Team Leadership, Performance Appraisal, Scheduling, Quality Control, Coaching, Interpersonal Communication
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 policies.
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 hotel management education is a plus, and a very good level of spoken English is necessary for international clientele.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Pastry Arts
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)
CHEF(FE) DE RANG at Relais & Châteaux Park-Hotel Egerner Höfe
Uccle - Ukkel, Brussels-Capital, Belgium - Full Time
Skills Needed
Gastronomic Service Standards, Customer Experience Management, Team Coordination, Staff Supervision, French Language, English Language, Dutch Language, Communication Skills, Organization, Pressure Management, Table Service, Cheese Trolley Presentation
Specialization
Requires at least one year of experience in a gastronomic or high-end restaurant with mastery of luxury service standards. Must be proficient in French and either English or Dutch, demonstrating strong interpersonal skills and professional presentation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, 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
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must be able to lead shifts and maintain strict food handling and safety standards.
Experience Required
Minimum 2 year(s)
FT - Sous Chef - at Nouveau Marc by Barclay House
Sarasota, Florida, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Menu Planning, Inventory Management, Staff Supervision, Customer Service, Portion Control, Recipe Following, Ordering, Payroll Processing
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Must possess strong communication skills, basic computer literacy, and knowledge of food safety and sanitation practices.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam - 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)
Chef, Operations at TOKYO GARDENS COMPANY
Houston, Texas, United States - Full Time
Skills Needed
Asian Cuisine, Sushi Preparation, Training, Food Safety, Haccp, Sanitation, Product Development, Inventory Management, Microsoft Office, Google Workspace, Leadership, Communication
Specialization
Candidates need 0-2 years of kitchen experience, preferably in Asian or sushi cuisine, and the ability to travel up to 50% of the time. Strong communication skills and proficiency in Microsoft Office and Google Workspace are required.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Yuzhong District, Chongqing, China - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Menu Planning, Quality Control, Employee Coaching, Scheduling, 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Inventory Management, Training And Mentoring, Plating And Presentation
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 knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Experienced chef at Greene King
Scunthorpe, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Time Management, Working Under Pressure, Menu Knowledge
Specialization
Candidates should have a passion for food and the ability to thrive in a fast-paced, high-pressure kitchen environment. A willingness to learn new skills and a team-oriented mindset are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Quality Control
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 be able to supervise staff and maintain high culinary and sanitation standards.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aurora, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Budget Management, Menu Development, Customer Service, Payroll Administration, Sanitation Standards, Inventory Management, Team Leadership, Performance Appraisal
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 operations.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Phang-nga, , Thailand - Full Time
Skills Needed
Kitchen Organization, Cuisine Concept Development, Food Presentation, Inventory Management, Food Cost Control, Food Safety, Sanitation Practices, Menu Planning, Food Handling
Specialization
The candidate should be familiar with local markets to recommend seasonal menu changes. They must be capable of implementing food handling techniques and maintaining department budget goals.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Food Presentation
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 proven track record in professional pastry production.
Experience Required
Minimum 2 year(s)
Chef de rang F/H at Yelloh Village Lous Seurrots
Saint-Julien-en-Born, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Fine Dining Service, Customer Service, Table Setting, Restaurant Setup, Guest Relations, Gastronomy Standards
Specialization
The candidate must be professional, passionate, and capable of delivering a unique guest experience. Investment and commitment to the high standards of a Michelin and Gault&Millau recognized establishment are required.
Experience Required
Minimum 2 year(s)