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Chef De Partie Jobs overseas

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Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Resource 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 handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Veolia Environnement SA
Vaux-le-Pénil, Ile-de-France, France - Full Time
Skills Needed
Operational Performance Management, Team Management, Production Supervision, Resource Planning, Safety Compliance, Quality Control, Google Suite, Caces R482 B1, Caces R482 C1, Caces R489 Category 3, Conflict Resolution, Process Improvement
Specialization
Requires a BTS degree or equivalent with confirmed management experience and proficiency in Google Suite. Must hold specific CACES certifications (R482 B1/C1 and R489 Cat 3) and demonstrate strong organizational and interpersonal skills.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Banquet Management, Culinary Production, Menu Execution, Staff Training, Inventory Management, Food Waste Control, Beo Interpretation, Fine Dining Techniques, High Volume Catering, Kitchen Organization, Team Leadership, Plating And Presentation
Specialization
Requires 2-3 years of experience as a Banquet Sous Chef or Lead Cook in luxury hospitality or high-volume fine dining. A valid NYC DOH Food Protection Certificate and flexibility to work a variable event-based schedule are mandatory.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Chetola Resort
Blowing Rock, North Carolina, United States - Full Time
Skills Needed
Banquet Operations, Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Supervision, Plating Consistency, High Volume Production, Kitchen Organization, Event Coordination, Servsafe Compliance, Team Mentoring
Specialization
Requires a minimum of 2 years of culinary experience, preferably in high-volume upscale resorts, and a ServSafe certification. An Associate degree in Culinary Arts is preferred along with the ability to work flexible hours including weekends and holidays.
Experience Required
Minimum 2 year(s)
chef de réception at Accor
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Guest Relations, Hotel Operations, Pms Software, Billing And Invoicing, English Proficiency, Conflict Resolution, Staff Training, Scheduling, Revenue Optimization, Customer Satisfaction Management, Organizational Skills
Specialization
Requires a hospitality degree or significant experience in hotel reception, preferably in a 4-star environment, with proven team management experience. Professional English is mandatory, along with proficiency in hotel management software (PMS).
Experience Required
Minimum 2 year(s)
SUSHI COMMIS CHEF at SF MIAMI LLC
Miami, Florida, United States - Full Time
Skills Needed
Sushi Preparation, Fish Filleting, Knife Skills, Inventory Management, Food Safety, Mise En Place, Quality Control, Waste Management, Personal Hygiene, Team Collaboration
Specialization
Candidates must be able to handle physical demands, including lifting up to 100 pounds and standing for 8+ hours. Proficiency in Japanese sushi preparation and adherence to strict hygiene and grooming standards are required.
Banquet Sous Chef at Loews Hotels
Arlington, Texas, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Inventory Control, Labor Management, Sanitation Standards, Staff Training, Menu Planning, Portion Control, Budgeting, Team Leadership, Food Safety, Quality Control
Specialization
Requires the ability to manage kitchen staffing levels, conduct performance appraisals, and maintain equipment in sanitary condition. Must be able to coordinate with other hotel departments and ensure compliance with governmental food service sanitation standards.
Experience Required
Minimum 5 year(s)
Inköpschef - EMBA at Oak Consulting
, , - Full Time
Skills Needed
Strategic Sourcing, Negotiation, Supplier Management, Contract Management, Leadership, Analytical Thinking, Business Development, Project Management, Supply Chain Management, International Business, Procurement Process, Change Management
Specialization
Requires a degree in economics, engineering, or supply chain with documented experience in strategic procurement, preferably within the manufacturing industry. Must be proficient in English and Swedish with strong negotiation skills and experience in leadership or project management.
Experience Required
Minimum 5 year(s)
Chef Boucher H/F at Skiill
Brens, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery Management, Inventory Management, Food Safety, Hygiene Standards, Team Management, Commercial Animation, Customer Service, Product Presentation, Staff Training, Traceability
Specialization
Requires a minimum CAP Butcher certification and previous successful experience in large-scale retail. Candidates must be dynamic, team-oriented, and passionate about the butchery trade.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Hedge End, England, United Kingdom - Full Time
Skills Needed
People Leadership, Food Safety, Health And Safety Compliance, Ingredient Preparation, Multitasking, Organization, Allergen Compliance, Team Management, Customer Service, Audit Standards
Specialization
Candidates must have experience leading people and a strong understanding of Food Safety and Health and Safety regulations. Reliability for early morning shifts and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Copy of Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Fresh Food Preparation, Stock Control, Food Hygiene, Health & Safety Compliance, Team Leadership, Food Presentation, Organization, Pressure Management, Independent Working
Specialization
Requires 5-6 years of experience in fresh food kitchens and previous experience as a Sous or Junior Sous Chef. Must be organized, calm under pressure, and confident in working independently.
Experience Required
Minimum 5 year(s)
Sous Chef (m/w/d) at Radisson Hotel Group
Vienna, , Austria - Full Time
Skills Needed
Kitchen Management, Leadership, Budgeting, Inventory Management, Culinary Creativity, Guest Service, German Language, English Language, Communication Skills, Digital Tool Proficiency
Specialization
Candidates must have professional kitchen experience with strong supervisory and management skills. Proficiency in German and English, along with a passion for hospitality and the ability to use digital tools, is required.
Experience Required
Minimum 2 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Financial Performance, Sanitation Standards, Customer Service, Inventory Management, Performance Management, Food Presentation, Procurement, Team Leadership, Operational Planning, Quality Control
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)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
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)
Sous Chef Wu Xing at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service, Menu Planning, Kitchen Operations
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 de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Wine Knowledge, Cocktail Knowledge, Food Knowledge, Teamwork, Sales Skills, Communication, Attention To Detail, Anticipation, Table Management
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing with customers.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at Radisson Hotel Group
Hamburg, Hamburg, Germany - Full Time
Skills Needed
Kitchen Management, Culinary Creativity, Budget Management, Inventory Control, Team Leadership, Guest Service, German Language, English Language, Digital Tool Proficiency, Communication Skills
Specialization
Requires professional kitchen experience with strong supervisory and management skills and a hands-on leadership style. Proficiency in German and English, along with a passion for hospitality and digital tool adaptability, is essential.
Experience Required
Minimum 5 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Thimphu, Thimphu District, Bhutan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/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)
Weekend Sous Chef at Elior UK
South Oxfordshire, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Customer Service, Coshh, Food Safety, Health & Safety, Teamwork, Inventory Management, Menu Knowledge
Specialization
Candidates should have previous kitchen experience and a genuine passion for food and customer service excellence. A team-player attitude and a focus on front-line delivery are essential.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Northampton, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Health & Safety Regulations, Team Leadership, Ingredient Preparation, Allergen Management, Multitasking, Operational Standards, Staff Training, Customer Experience
Specialization
Candidates must have previous experience in a supervisory or management role and strong knowledge of Food Safety and Health & Safety regulations. The ability to work in a fast-paced environment and a commitment to brand standards are essential.
Experience Required
Minimum 2 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh -
Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

0.0

Posted On

09 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Resource Planning

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 maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff.   Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards.   Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • 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. • 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.   Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.   Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.   Additional Responsibilities  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, 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 supervising all food preparation areas and managing financial performance. Leads the culinary team to ensure consistent high-quality product delivery and exceptional guest satisfaction.
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Resource 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 handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Veolia Environnement SA
Vaux-le-Pénil, Ile-de-France, France - Full Time
Skills Needed
Operational Performance Management, Team Management, Production Supervision, Resource Planning, Safety Compliance, Quality Control, Google Suite, Caces R482 B1, Caces R482 C1, Caces R489 Category 3, Conflict Resolution, Process Improvement
Specialization
Requires a BTS degree or equivalent with confirmed management experience and proficiency in Google Suite. Must hold specific CACES certifications (R482 B1/C1 and R489 Cat 3) and demonstrate strong organizational and interpersonal skills.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at MGH Hospitality
New City, New York, United States - Full Time
Skills Needed
Banquet Management, Culinary Production, Menu Execution, Staff Training, Inventory Management, Food Waste Control, Beo Interpretation, Fine Dining Techniques, High Volume Catering, Kitchen Organization, Team Leadership, Plating And Presentation
Specialization
Requires 2-3 years of experience as a Banquet Sous Chef or Lead Cook in luxury hospitality or high-volume fine dining. A valid NYC DOH Food Protection Certificate and flexibility to work a variable event-based schedule are mandatory.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Chetola Resort
Blowing Rock, North Carolina, United States - Full Time
Skills Needed
Banquet Operations, Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Supervision, Plating Consistency, High Volume Production, Kitchen Organization, Event Coordination, Servsafe Compliance, Team Mentoring
Specialization
Requires a minimum of 2 years of culinary experience, preferably in high-volume upscale resorts, and a ServSafe certification. An Associate degree in Culinary Arts is preferred along with the ability to work flexible hours including weekends and holidays.
Experience Required
Minimum 2 year(s)
chef de réception at Accor
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Guest Relations, Hotel Operations, Pms Software, Billing And Invoicing, English Proficiency, Conflict Resolution, Staff Training, Scheduling, Revenue Optimization, Customer Satisfaction Management, Organizational Skills
Specialization
Requires a hospitality degree or significant experience in hotel reception, preferably in a 4-star environment, with proven team management experience. Professional English is mandatory, along with proficiency in hotel management software (PMS).
Experience Required
Minimum 2 year(s)
SUSHI COMMIS CHEF at SF MIAMI LLC
Miami, Florida, United States - Full Time
Skills Needed
Sushi Preparation, Fish Filleting, Knife Skills, Inventory Management, Food Safety, Mise En Place, Quality Control, Waste Management, Personal Hygiene, Team Collaboration
Specialization
Candidates must be able to handle physical demands, including lifting up to 100 pounds and standing for 8+ hours. Proficiency in Japanese sushi preparation and adherence to strict hygiene and grooming standards are required.
Banquet Sous Chef at Loews Hotels
Arlington, Texas, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Inventory Control, Labor Management, Sanitation Standards, Staff Training, Menu Planning, Portion Control, Budgeting, Team Leadership, Food Safety, Quality Control
Specialization
Requires the ability to manage kitchen staffing levels, conduct performance appraisals, and maintain equipment in sanitary condition. Must be able to coordinate with other hotel departments and ensure compliance with governmental food service sanitation standards.
Experience Required
Minimum 5 year(s)
Inköpschef - EMBA at Oak Consulting
, , - Full Time
Skills Needed
Strategic Sourcing, Negotiation, Supplier Management, Contract Management, Leadership, Analytical Thinking, Business Development, Project Management, Supply Chain Management, International Business, Procurement Process, Change Management
Specialization
Requires a degree in economics, engineering, or supply chain with documented experience in strategic procurement, preferably within the manufacturing industry. Must be proficient in English and Swedish with strong negotiation skills and experience in leadership or project management.
Experience Required
Minimum 5 year(s)
Chef Boucher H/F at Skiill
Brens, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery Management, Inventory Management, Food Safety, Hygiene Standards, Team Management, Commercial Animation, Customer Service, Product Presentation, Staff Training, Traceability
Specialization
Requires a minimum CAP Butcher certification and previous successful experience in large-scale retail. Candidates must be dynamic, team-oriented, and passionate about the butchery trade.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Hedge End, England, United Kingdom - Full Time
Skills Needed
People Leadership, Food Safety, Health And Safety Compliance, Ingredient Preparation, Multitasking, Organization, Allergen Compliance, Team Management, Customer Service, Audit Standards
Specialization
Candidates must have experience leading people and a strong understanding of Food Safety and Health and Safety regulations. Reliability for early morning shifts and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Copy of Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Fresh Food Preparation, Stock Control, Food Hygiene, Health & Safety Compliance, Team Leadership, Food Presentation, Organization, Pressure Management, Independent Working
Specialization
Requires 5-6 years of experience in fresh food kitchens and previous experience as a Sous or Junior Sous Chef. Must be organized, calm under pressure, and confident in working independently.
Experience Required
Minimum 5 year(s)
Sous Chef (m/w/d) at Radisson Hotel Group
Vienna, , Austria - Full Time
Skills Needed
Kitchen Management, Leadership, Budgeting, Inventory Management, Culinary Creativity, Guest Service, German Language, English Language, Communication Skills, Digital Tool Proficiency
Specialization
Candidates must have professional kitchen experience with strong supervisory and management skills. Proficiency in German and English, along with a passion for hospitality and the ability to use digital tools, is required.
Experience Required
Minimum 2 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Financial Performance, Sanitation Standards, Customer Service, Inventory Management, Performance Management, Food Presentation, Procurement, Team Leadership, Operational Planning, Quality Control
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)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
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)
Sous Chef Wu Xing at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mabalacat, Pampanga, Philippines - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service, Menu Planning, Kitchen Operations
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 de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Wine Knowledge, Cocktail Knowledge, Food Knowledge, Teamwork, Sales Skills, Communication, Attention To Detail, Anticipation, Table Management
Specialization
Seeking an energetic and sociable individual with a strong sense of teamwork and a commitment to high-quality service. Candidates should possess a sales-oriented mindset and a passion for advising and sharing with customers.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at Radisson Hotel Group
Hamburg, Hamburg, Germany - Full Time
Skills Needed
Kitchen Management, Culinary Creativity, Budget Management, Inventory Control, Team Leadership, Guest Service, German Language, English Language, Digital Tool Proficiency, Communication Skills
Specialization
Requires professional kitchen experience with strong supervisory and management skills and a hands-on leadership style. Proficiency in German and English, along with a passion for hospitality and digital tool adaptability, is essential.
Experience Required
Minimum 5 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Thimphu, Thimphu District, Bhutan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/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)
Weekend Sous Chef at Elior UK
South Oxfordshire, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Customer Service, Coshh, Food Safety, Health & Safety, Teamwork, Inventory Management, Menu Knowledge
Specialization
Candidates should have previous kitchen experience and a genuine passion for food and customer service excellence. A team-player attitude and a focus on front-line delivery are essential.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Northampton, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Health & Safety Regulations, Team Leadership, Ingredient Preparation, Allergen Management, Multitasking, Operational Standards, Staff Training, Customer Experience
Specialization
Candidates must have previous experience in a supervisory or management role and strong knowledge of Food Safety and Health & Safety regulations. The ability to work in a fast-paced environment and a commitment to brand standards are essential.
Experience Required
Minimum 2 year(s)