Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 6097 results in (3) seconds Clear Filters

Jobs Search

About 6097 results in (3) seconds
Junior Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Professional Communication, Teamwork
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de quai (H/F) at InPost Ireland
Wissous, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Kpi Monitoring, Conflict Resolution, Safety Regulation Compliance
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Prior experience in a similar leadership role is prioritized over specific degrees.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Malicorne, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Butchery, Meat Cutting, Team Management, Inventory Management, Hygiene Standards, Customer Service, Production Planning, Merchandising
Specialization
The candidate must have professional experience in butchery and a strong command of traditional trade techniques. Proficiency in hygiene standards and the ability to manage a team and department are required.
Experience Required
Minimum 5 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Salon-de-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Meat Cutting, Product Preparation, Sales, Hygiene Standards, Production Planning, Inventory Management, Customer Service, Merchandising
Specialization
Candidates must hold a CAP specialized in butchery and possess strong interpersonal and commercial skills. The role is open to individuals with or without prior experience who are eager to invest themselves in a passionate team.
Commis Chef - Paii at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Quality Control, Sanitization, Teamwork, Professional Communication, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
CHEF DE RANG (H/F) at Accor
Saint-Trojan-les-Bains, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Restaurant Organization, Coordination, English Proficiency, Teamwork, Interpersonal Skills, Organization, Professional Presentation
Specialization
Candidates should hold a CAP/Bac Pro in Catering or demonstrate strong motivation and aptitude for the sector. Proficiency in the local language and professional English, along with excellent interpersonal skills, is required.
Experience Required
Minimum 2 year(s)
Sous Chef - ULU PM at Four Seasons Hotels Limited - Turkey
, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Food Production, Recipe Development, Labor Control, Budgeting, Inventory Control, Sanitation Standards, Quality Control, Portion Consistency, Staff Training, Employee Coaching, Operational Coordination
Specialization
Requires three to five years of culinary experience or one to two years in a supervisory role. Must possess legal US work authorization and obtain a TB clearance card from the Hawaii State Department of Health.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
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. Must possess strong leadership skills and the ability to maintain food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Pastry Production, Staff Supervision, Food Safety, Budget Management, Menu Design, Inventory Management, Customer Service, Sanitation Standards, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field 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)
Senior - Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Inventory Management, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field 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 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 Development, Budget Management, Quality Control, Customer Service, Employee Training, Performance Appraisal, Food Handling
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. Must be capable of leading shifts and maintaining strict food safety and operating budget guidelines.
Experience Required
Minimum 2 year(s)
Chef Boucher (H/F) at Groupement Les Mousquetaires
Prenois, Burgundy-Franche-Comte, France - Full Time
Skills Needed
Butchery, Meat Cutting, Deboning, Inventory Management, Team Management, Customer Service, Hygiene Standards, Ordering, Margin Management, Production Planning
Specialization
Requires a CAP Butcher qualification, ideally supplemented by a BP, or significant equivalent experience. Must possess strong managerial skills and the ability to autonomously manage a retail department.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Vineuil, Centre-Val de Loire, France - Full Time
Skills Needed
Customer Service, Butchery, Food Safety, Product Knowledge, Teamwork, Communication, Sales, Planning, Product Preparation, Client Relations
Specialization
A CAP in butchery is required, with or without experience. Strong interpersonal skills and a passion for food are essential for building customer relationships.
Chef Patissier H/F at ALP'AZUR HOTELS
Gassin, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pastry Arts, Team Management, Menu Creation, Haccp Compliance, Staff Scheduling, Quality Control, Plating, Culinary Leadership, Service Excellence, Food Safety
Specialization
Candidates must have at least 3 years of experience in a high-end establishment and a strong mastery of HACCP standards. The ideal profile is a professional, organized leader with a passion for creative pastry and a discreet approach to luxury service.
Experience Required
Minimum 2 year(s)
Küchenchef (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Saas-Fee, Wallis, Switzerland - Full Time
Skills Needed
Kitchen Management, Menu Development, Team Leadership, Haccp Compliance, Inventory Management, Food Cost Control, Quality Assurance, Staff Training, Fine Dining Experience, German Language, English Language, Organization, Creativity, Communication Skills, Customer Service Orientation
Specialization
Requires completed culinary training and professional experience in upscale gastronomy and hotels. Candidates must be organized, resilient, and possess strong communication skills in German and English.
Experience Required
Minimum 5 year(s)
Chef de quai (H/F) at InPost Ireland
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Conflict Resolution, Safety Compliance, Kpi Monitoring
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Prior experience in team management is prioritized over specific degrees.
Experience Required
Minimum 2 year(s)
Sous Chef - Bar 30 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Production Planning, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage professional standards.
Experience Required
Minimum 2 year(s)
Sous Chef (Bakery) at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Baking Techniques, Haccp Compliance, Cost Control, Inventory Management, Team Leadership, Menu Planning, Staff Training, Quality Control, Production Scheduling, Sanitation Inspection, Budget Monitoring, Recipe Documentation
Specialization
Requires comprehensive knowledge of baking recipes, techniques, and food safety standards. Must be able to lead a team, conduct performance evaluations, and coordinate with management to meet production deadlines.
Experience Required
Minimum 2 year(s)
Souschef Holstebro at Profil Optik
Holstebro, Central Denmark Region, Denmark - Full Time
Skills Needed
Leadership, Retail Management, Customer Service, Sales, Inventory Management, Staff Scheduling, Communication, Employee Development, Operational Management
Specialization
Candidates should have experience in retail, preferably within the optical industry, and possess strong leadership and communication skills. A passion for customer service and the ability to thrive in a dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at Radisson Hotel Group
, Assam, India - Full Time
Skills Needed
Food Safety, Menu Planning, Inventory Management, Staff Training, Kitchen Management, Quality Control, Sanitation, Teamwork, Conflict Resolution, Multitasking, Guest Service, Communication Skills
Specialization
Requires a culinary degree or equivalent experience with 4 years of progressive experience in high-volume kitchens. Must possess strong communication skills and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Junior Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand -
Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

0.0

Posted On

19 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Professional Communication, Teamwork

Industry

Hospitality

Description
POSITION SUMMARY   Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.   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. 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 or for an entire work shift. 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: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year 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.  W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W 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.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
Prepare and cook pastry items according to recipes and quality standards while operating various kitchen appliances. Maintain a clean and sanitized workstation and ensure adherence to safety and security policies.
Junior Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Professional Communication, Teamwork
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de quai (H/F) at InPost Ireland
Wissous, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Kpi Monitoring, Conflict Resolution, Safety Regulation Compliance
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Prior experience in a similar leadership role is prioritized over specific degrees.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Malicorne, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Butchery, Meat Cutting, Team Management, Inventory Management, Hygiene Standards, Customer Service, Production Planning, Merchandising
Specialization
The candidate must have professional experience in butchery and a strong command of traditional trade techniques. Proficiency in hygiene standards and the ability to manage a team and department are required.
Experience Required
Minimum 5 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Salon-de-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Meat Cutting, Product Preparation, Sales, Hygiene Standards, Production Planning, Inventory Management, Customer Service, Merchandising
Specialization
Candidates must hold a CAP specialized in butchery and possess strong interpersonal and commercial skills. The role is open to individuals with or without prior experience who are eager to invest themselves in a passionate team.
Commis Chef - Paii at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Quality Control, Sanitization, Teamwork, Professional Communication, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
CHEF DE RANG (H/F) at Accor
Saint-Trojan-les-Bains, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Restaurant Organization, Coordination, English Proficiency, Teamwork, Interpersonal Skills, Organization, Professional Presentation
Specialization
Candidates should hold a CAP/Bac Pro in Catering or demonstrate strong motivation and aptitude for the sector. Proficiency in the local language and professional English, along with excellent interpersonal skills, is required.
Experience Required
Minimum 2 year(s)
Sous Chef - ULU PM at Four Seasons Hotels Limited - Turkey
, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Food Production, Recipe Development, Labor Control, Budgeting, Inventory Control, Sanitation Standards, Quality Control, Portion Consistency, Staff Training, Employee Coaching, Operational Coordination
Specialization
Requires three to five years of culinary experience or one to two years in a supervisory role. Must possess legal US work authorization and obtain a TB clearance card from the Hawaii State Department of Health.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
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. Must possess strong leadership skills and the ability to maintain food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Pastry Production, Staff Supervision, Food Safety, Budget Management, Menu Design, Inventory Management, Customer Service, Sanitation Standards, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field 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)
Senior - Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Inventory Management, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field 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 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 Development, Budget Management, Quality Control, Customer Service, Employee Training, Performance Appraisal, Food Handling
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. Must be capable of leading shifts and maintaining strict food safety and operating budget guidelines.
Experience Required
Minimum 2 year(s)
Chef Boucher (H/F) at Groupement Les Mousquetaires
Prenois, Burgundy-Franche-Comte, France - Full Time
Skills Needed
Butchery, Meat Cutting, Deboning, Inventory Management, Team Management, Customer Service, Hygiene Standards, Ordering, Margin Management, Production Planning
Specialization
Requires a CAP Butcher qualification, ideally supplemented by a BP, or significant equivalent experience. Must possess strong managerial skills and the ability to autonomously manage a retail department.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Vineuil, Centre-Val de Loire, France - Full Time
Skills Needed
Customer Service, Butchery, Food Safety, Product Knowledge, Teamwork, Communication, Sales, Planning, Product Preparation, Client Relations
Specialization
A CAP in butchery is required, with or without experience. Strong interpersonal skills and a passion for food are essential for building customer relationships.
Chef Patissier H/F at ALP'AZUR HOTELS
Gassin, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pastry Arts, Team Management, Menu Creation, Haccp Compliance, Staff Scheduling, Quality Control, Plating, Culinary Leadership, Service Excellence, Food Safety
Specialization
Candidates must have at least 3 years of experience in a high-end establishment and a strong mastery of HACCP standards. The ideal profile is a professional, organized leader with a passion for creative pastry and a discreet approach to luxury service.
Experience Required
Minimum 2 year(s)
Küchenchef (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Saas-Fee, Wallis, Switzerland - Full Time
Skills Needed
Kitchen Management, Menu Development, Team Leadership, Haccp Compliance, Inventory Management, Food Cost Control, Quality Assurance, Staff Training, Fine Dining Experience, German Language, English Language, Organization, Creativity, Communication Skills, Customer Service Orientation
Specialization
Requires completed culinary training and professional experience in upscale gastronomy and hotels. Candidates must be organized, resilient, and possess strong communication skills in German and English.
Experience Required
Minimum 5 year(s)
Chef de quai (H/F) at InPost Ireland
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Conflict Resolution, Safety Compliance, Kpi Monitoring
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Prior experience in team management is prioritized over specific degrees.
Experience Required
Minimum 2 year(s)
Sous Chef - Bar 30 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Production Planning, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage professional standards.
Experience Required
Minimum 2 year(s)
Sous Chef (Bakery) at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Baking Techniques, Haccp Compliance, Cost Control, Inventory Management, Team Leadership, Menu Planning, Staff Training, Quality Control, Production Scheduling, Sanitation Inspection, Budget Monitoring, Recipe Documentation
Specialization
Requires comprehensive knowledge of baking recipes, techniques, and food safety standards. Must be able to lead a team, conduct performance evaluations, and coordinate with management to meet production deadlines.
Experience Required
Minimum 2 year(s)
Souschef Holstebro at Profil Optik
Holstebro, Central Denmark Region, Denmark - Full Time
Skills Needed
Leadership, Retail Management, Customer Service, Sales, Inventory Management, Staff Scheduling, Communication, Employee Development, Operational Management
Specialization
Candidates should have experience in retail, preferably within the optical industry, and possess strong leadership and communication skills. A passion for customer service and the ability to thrive in a dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at Radisson Hotel Group
, Assam, India - Full Time
Skills Needed
Food Safety, Menu Planning, Inventory Management, Staff Training, Kitchen Management, Quality Control, Sanitation, Teamwork, Conflict Resolution, Multitasking, Guest Service, Communication Skills
Specialization
Requires a culinary degree or equivalent experience with 4 years of progressive experience in high-volume kitchens. Must possess strong communication skills and the ability to work under pressure.
Experience Required
Minimum 2 year(s)