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Chef De Partie Jobs overseas

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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)
CHEF DE RANG H/F at DOUBLE DIMANCHE
Soorts-Hossegor, New Aquitaine, France - Full Time
Skills Needed
Customer Service, Order Taking, Wine Pairing, Table Management, Payment Processing, Teamwork, Organization, Autonomy
Specialization
Candidates should be organized, autonomous, and enjoy fast-paced service environments. Previous experience in a similar role is considered an asset.
Experience Required
Minimum 2 year(s)
Chef.fe d'Agence at Eurofins
Mamoutzou, , - Full Time
Skills Needed
Team Management, Quality Health Safety And Environment (Qhse), Client Relationship Management, Budget Management, Laboratory Testing, Sampling, Planning And Scheduling, Microbiology, Performance Monitoring, Staff Training
Specialization
Candidates must have a scientific degree (Bac +2 to Bac +5) and 2 to 5 years of experience in a similar role. Technical and managerial skills, autonomy, and a strong team spirit are required, with microbiology knowledge being a plus.
Experience Required
Minimum 2 year(s)
Event Chef-Omaha at Big Grove Brewery
Omaha, Nebraska, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Event Execution, Kitchen Management, Food Safety, Sanitation Standards, Inventory Management, Budgeting, Client Collaboration, Staff Supervision, Catering, Problem Solving, Time Management, Communication, Technical Proficiency, Financial Discipline
Specialization
Candidates should have a high school diploma or equivalent and at least one year of related experience, with catering experience preferred. The role requires the ability to lift up to 100 pounds with assistance and flexibility to work evenings and weekends.
Junior Sous Chef at Harts Group
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Knowledge, Food Safety, Hygiene Standards, Ordering & Wastage, Stock Management, Chef Rotas, Flavor Balancing, Team Leadership, Pass Management, English Language, Staff Training
Specialization
Requires at least one year of experience in a similar role within a high-volume, quality-led restaurant. Candidates must have a passion for Mexican food and culture, strong leadership skills, and a good level of English.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, International Cuisines, All Day Dining Operations, Inventory Management, Menu Development, Food Presentation, Customer Service, Performance Appraisal, Budget Management, 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. Candidates should be skilled in international cuisines and all-day dining operations.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Radisson Hotel Group
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Setting, Billing Management, Hygiene And Safety Standards, Organization, Teamwork, Windows Environment, French Language, English Language
Specialization
Candidates must have knowledge of hotel standards and products, be organized, and possess strong teamwork skills. Proficiency in French and English, as well as familiarity with Windows technology, is required.
Experience Required
Minimum 2 year(s)
Chef Secteur H/F at APAVE TIV ASIA PTE LTD
Dizangué, Littoral, Cameroon - Full Time
Skills Needed
Agricultural Production Techniques, Operational Planning, Hr Management, Conflict Management, Hse Compliance, Rspo Standards, Phytosanitary Product Application, Budgeting And Accounting, Team Leadership, Risk Analysis, Logistics Coordination, Performance Analysis
Specialization
Candidates must be an Agricultural Engineer or a Higher Technician in Agriculture with at least 5 years of relevant experience. Required skills include expertise in crop production, administrative management, and strong leadership capabilities.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Accor
Ciudad de México, , Mexico - Full Time
Skills Needed
Pastry Production, Bakery, Chocolate Work, Plated Desserts, Team Leadership, Inventory Control, Food Safety, Mise En Place, Recipe Development, Menu Planning, Quality Control, Waste Management
Specialization
Requires previous experience as a Pastry Sous Chef or Chef de Partie, preferably within luxury hospitality or upscale restaurants. A degree in Culinary or Pastry Arts is preferred, along with strong leadership skills and attention to detail.
Experience Required
Minimum 2 year(s)
Head Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji - Full Time
Skills Needed
Baking, Pastry Decoration, Culinary Leadership, Budget Management, Staff Training, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Personnel Management
Specialization
Requires a high school diploma with 5 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 5 year(s)
Executive Chef I at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Sanitation Standards, Customer Service, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Kitchen Operations Supervision, Menu Development, Food Quality Control, Haccp Standards, Staff Training And Mentoring, Inventory Management, Food Cost Control, Recipe Development, Time Management, Communication Skills, Culinary Techniques, Leadership
Specialization
Requires proven experience as a Chef de Partie or Junior Sous Chef in a high-volume setting and a culinary degree or equivalent experience. Must possess strong leadership skills, a thorough understanding of HACCP standards, and the flexibility to work rotating schedules.
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 Strategy, Supplier Management, Merchandising, Inventory Management, Fresh Product Knowledge
Specialization
Successful experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial skills, rigor, autonomy, 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
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Presentation, Performance Appraisal, Training, Quality Control
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 the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at Glen Oaks Club Inc
Old Westbury, New York, United States - Full Time
Skills Needed
Kitchen Operations, Staff Supervision, Menu Development, Food Quality Control, Inventory Management, Cost Control, Culinary Leadership, Food Presentation, Time Management, Team Motivation, Food Safety, Event Coordination
Specialization
Candidates need 2 to 4 years of related culinary experience and a Food Managers Certification. A degree in Culinary Arts and experience in private clubs or high-volume hospitality environments are preferred.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Amman, Amman, Jordan - Full Time
Skills Needed
Peruvian Cuisine, Food Preparation, Quality Control, Team Supervision, Kitchen Operations, Guest Service, Inventory Management, Sanitation Policies, Problem Solving, Microsoft Windows, Opera System, English Fluency
Specialization
Requires previous culinary experience, Journeyman's papers or international equivalent, and a diploma in a culinary discipline. Candidates must be proficient in English and possess strong interpersonal skills to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
CHEF (FULL TIME) at Compass Group
Norfolk, Virginia, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Supervision, Food Handling, Sanitation Standards, Scheduling, Payroll Management, Recipe Development, Inventory Management, Portion Control, Customer Service, Menu Planning
Specialization
Requires at least 2 years of supervisory experience. A Manager's ServSafe Certification is preferred.
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, Inventory Control, Team Leadership, Staff Training, Commercial Strategy, Merchandising, Supply Chain Management, Fresh Product Management, Recruitment, Sales Analysis
Specialization
Proven experience as a manager in the food sector, ideally within a supermarket butchery department. Requires strong commercial skills, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Cooking Techniques, Kitchen Management, Menu Planning, Food Safety, Inventory Management, Leadership, Recipe Development, Food Presentation, Sanitation Standards, Cost Control, Staff Supervision, Quality Control
Specialization
Requires a Bachelor's Degree in Culinary Arts or a related field with at least 5 years of total work experience. Candidates must possess strong leadership skills and proficiency in diverse cooking techniques and food safety protocols.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aurora, Colorado, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

110000.0

Posted On

17 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Budget Management, Menu Development, Customer Service, Payroll Administration, Sanitation Standards, Inventory Management, Team Leadership, Performance Appraisal

Industry

Hospitality

Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. 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. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Celebrates successes by publicly recognizing the contributions of team members. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Assists Executive Chef with all kitchen operations. • Maintains purchasing, receiving and food storage standards. • 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. • Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Observes service behaviors of employees and provides feedback to individuals. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Sets a positive example for guest relations. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Manages payroll administration. • Brings issues to the attention of the department manager and Human Resources as necessary. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Participates in employee progress discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Participates in the development and implementation of corrective action plans. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluates 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. We’re proud to offer a wide range of benefits designed to support you and your family, enrich your wellbeing, empower your career, and spark new adventures. Benefits eligibility and options may vary depending on employment status, position and location. Click here [https://life.marriott.com/wp-content/uploads/2025/09/benefitsoverviewf_2025edits_8.19.25.pdf] to learn more. Why have less when you can have MORE — all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel—offering you endless career opportunities, the extras, and MORE. In joining Gaylord, 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
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures high-quality product consistency, maintains sanitation standards, and manages the operating budget.
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)
CHEF DE RANG H/F at DOUBLE DIMANCHE
Soorts-Hossegor, New Aquitaine, France - Full Time
Skills Needed
Customer Service, Order Taking, Wine Pairing, Table Management, Payment Processing, Teamwork, Organization, Autonomy
Specialization
Candidates should be organized, autonomous, and enjoy fast-paced service environments. Previous experience in a similar role is considered an asset.
Experience Required
Minimum 2 year(s)
Chef.fe d'Agence at Eurofins
Mamoutzou, , - Full Time
Skills Needed
Team Management, Quality Health Safety And Environment (Qhse), Client Relationship Management, Budget Management, Laboratory Testing, Sampling, Planning And Scheduling, Microbiology, Performance Monitoring, Staff Training
Specialization
Candidates must have a scientific degree (Bac +2 to Bac +5) and 2 to 5 years of experience in a similar role. Technical and managerial skills, autonomy, and a strong team spirit are required, with microbiology knowledge being a plus.
Experience Required
Minimum 2 year(s)
Event Chef-Omaha at Big Grove Brewery
Omaha, Nebraska, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Event Execution, Kitchen Management, Food Safety, Sanitation Standards, Inventory Management, Budgeting, Client Collaboration, Staff Supervision, Catering, Problem Solving, Time Management, Communication, Technical Proficiency, Financial Discipline
Specialization
Candidates should have a high school diploma or equivalent and at least one year of related experience, with catering experience preferred. The role requires the ability to lift up to 100 pounds with assistance and flexibility to work evenings and weekends.
Junior Sous Chef at Harts Group
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Knowledge, Food Safety, Hygiene Standards, Ordering & Wastage, Stock Management, Chef Rotas, Flavor Balancing, Team Leadership, Pass Management, English Language, Staff Training
Specialization
Requires at least one year of experience in a similar role within a high-volume, quality-led restaurant. Candidates must have a passion for Mexican food and culture, strong leadership skills, and a good level of English.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, International Cuisines, All Day Dining Operations, Inventory Management, Menu Development, Food Presentation, Customer Service, Performance Appraisal, Budget Management, 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. Candidates should be skilled in international cuisines and all-day dining operations.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Radisson Hotel Group
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Setting, Billing Management, Hygiene And Safety Standards, Organization, Teamwork, Windows Environment, French Language, English Language
Specialization
Candidates must have knowledge of hotel standards and products, be organized, and possess strong teamwork skills. Proficiency in French and English, as well as familiarity with Windows technology, is required.
Experience Required
Minimum 2 year(s)
Chef Secteur H/F at APAVE TIV ASIA PTE LTD
Dizangué, Littoral, Cameroon - Full Time
Skills Needed
Agricultural Production Techniques, Operational Planning, Hr Management, Conflict Management, Hse Compliance, Rspo Standards, Phytosanitary Product Application, Budgeting And Accounting, Team Leadership, Risk Analysis, Logistics Coordination, Performance Analysis
Specialization
Candidates must be an Agricultural Engineer or a Higher Technician in Agriculture with at least 5 years of relevant experience. Required skills include expertise in crop production, administrative management, and strong leadership capabilities.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Accor
Ciudad de México, , Mexico - Full Time
Skills Needed
Pastry Production, Bakery, Chocolate Work, Plated Desserts, Team Leadership, Inventory Control, Food Safety, Mise En Place, Recipe Development, Menu Planning, Quality Control, Waste Management
Specialization
Requires previous experience as a Pastry Sous Chef or Chef de Partie, preferably within luxury hospitality or upscale restaurants. A degree in Culinary or Pastry Arts is preferred, along with strong leadership skills and attention to detail.
Experience Required
Minimum 2 year(s)
Head Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji - Full Time
Skills Needed
Baking, Pastry Decoration, Culinary Leadership, Budget Management, Staff Training, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Personnel Management
Specialization
Requires a high school diploma with 5 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 5 year(s)
Executive Chef I at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Sanitation Standards, Customer Service, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Kitchen Operations Supervision, Menu Development, Food Quality Control, Haccp Standards, Staff Training And Mentoring, Inventory Management, Food Cost Control, Recipe Development, Time Management, Communication Skills, Culinary Techniques, Leadership
Specialization
Requires proven experience as a Chef de Partie or Junior Sous Chef in a high-volume setting and a culinary degree or equivalent experience. Must possess strong leadership skills, a thorough understanding of HACCP standards, and the flexibility to work rotating schedules.
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 Strategy, Supplier Management, Merchandising, Inventory Management, Fresh Product Knowledge
Specialization
Successful experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial skills, rigor, autonomy, 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
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Presentation, Performance Appraisal, Training, Quality Control
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 the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at Glen Oaks Club Inc
Old Westbury, New York, United States - Full Time
Skills Needed
Kitchen Operations, Staff Supervision, Menu Development, Food Quality Control, Inventory Management, Cost Control, Culinary Leadership, Food Presentation, Time Management, Team Motivation, Food Safety, Event Coordination
Specialization
Candidates need 2 to 4 years of related culinary experience and a Food Managers Certification. A degree in Culinary Arts and experience in private clubs or high-volume hospitality environments are preferred.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Amman, Amman, Jordan - Full Time
Skills Needed
Peruvian Cuisine, Food Preparation, Quality Control, Team Supervision, Kitchen Operations, Guest Service, Inventory Management, Sanitation Policies, Problem Solving, Microsoft Windows, Opera System, English Fluency
Specialization
Requires previous culinary experience, Journeyman's papers or international equivalent, and a diploma in a culinary discipline. Candidates must be proficient in English and possess strong interpersonal skills to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
CHEF (FULL TIME) at Compass Group
Norfolk, Virginia, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Supervision, Food Handling, Sanitation Standards, Scheduling, Payroll Management, Recipe Development, Inventory Management, Portion Control, Customer Service, Menu Planning
Specialization
Requires at least 2 years of supervisory experience. A Manager's ServSafe Certification is preferred.
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, Inventory Control, Team Leadership, Staff Training, Commercial Strategy, Merchandising, Supply Chain Management, Fresh Product Management, Recruitment, Sales Analysis
Specialization
Proven experience as a manager in the food sector, ideally within a supermarket butchery department. Requires strong commercial skills, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Power International Holding
, , Qatar - Full Time
Skills Needed
Cooking Techniques, Kitchen Management, Menu Planning, Food Safety, Inventory Management, Leadership, Recipe Development, Food Presentation, Sanitation Standards, Cost Control, Staff Supervision, Quality Control
Specialization
Requires a Bachelor's Degree in Culinary Arts or a related field with at least 5 years of total work experience. Candidates must possess strong leadership skills and proficiency in diverse cooking techniques and food safety protocols.
Experience Required
Minimum 5 year(s)