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Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality 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 Sous Chef at Sandpearl Resort
Clearwater, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Food Safety Compliance, Food Preparation, Food Presentation, Leadership, Communication, Cooking Techniques, Cuisine Knowledge
Specialization
Candidates must have proven experience as an Executive Sous Chef or a similar role along with a culinary degree or equivalent experience. Strong leadership skills and knowledge of various cooking techniques are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Menu Development, Asian Cuisine, Kitchen Management, Food Safety, Haccp, Strategic Planning, Cost Control, Team Leadership, Luxury Hospitality, Supplier Management, Quality Control, Staff Training, Operational Management, Food Presentation, Health And Safety Compliance, Multicultural Team Management
Specialization
Requires 8-10 years of culinary experience with 3-5 years in senior management and mandatory experience in 5-star luxury hotels in the Middle East. Must possess advanced expertise in Asian cuisine and a mandatory HACCP or equivalent food safety certification.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Menu Planning, Team Leadership
Specialization
Candidates should have significant experience in culinary leadership and kitchen management. Ability to work full-time in a professional hospitality environment is required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Training & Development
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 expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Sous Chef - JW Cafe at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ho Chi Minh City, , Vietnam - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Inventory Management, Food Safety, Staff Training, Employee Coaching, Quality Control, 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)
Chefs of all Grades at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Attention To Detail
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a good command of English.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
The candidate must be an experienced, team-oriented professional capable of working weekdays, weekends, and holidays. Physical ability to stand, walk, and handle kitchen equipment in a high-temperature environment is required.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
, , - Full Time
Skills Needed
Inventory Management, Supplier Negotiation, Team Management, Haccp Compliance, Logistics Coordination, Quality Control, Procurement, Computer Literacy, Moneweb Software, Health And Safety Standards
Specialization
Requires successful field experience in catering and proficiency with IT tools, specifically Moneweb. Candidates must be skilled negotiators with a strong understanding of HACCP processes and supply chain logistics.
Experience Required
Minimum 2 year(s)
Assistant Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Antonio, Texas, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Purchasing, Kitchen Sanitation, Staff Supervision, Menu Development, Inventory Management, Customer Service, Performance Appraisal, Food Presentation, Budget Management, Coaching And Mentoring
Specialization
Requires a high school diploma with 5 years of culinary experience or a 2-year culinary degree with 3 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brasserie Cuisine, Inventory Management, Pressure Management, Attention To Detail
Specialization
Candidates must have professional kitchen experience at any grade and a solid understanding of food safety. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership, Financial Performance, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree 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 Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Francisco, California, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Team Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree 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 Sous Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Execution, Food Cost Control, Haccp Compliance, Banqueting Operations, à La Carte Service, Production Planning, Staff Mentoring, Food Safety, Operational Coordination, Stock Management
Specialization
Requires a trade qualification in Commercial Cookery and proven experience as a Sous Chef or Executive Sous Chef in a hotel environment. Candidates must possess strong leadership skills and the flexibility to work a rotating roster including weekends and public holidays.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Hilton Japan
Chon Buri, , Thailand - Full Time
Skills Needed
Culinary Operations, Kitchen Leadership, Haccp, Hospitality Management, Administration, Teamwork, Integrity, Accountability
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Knowledge of HACCP and experience with international hotel chains are required, with a preference for technical education in hospitality or culinary arts.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence
Specialization
Requires at least three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel within the assigned area are mandatory.
Experience Required
Minimum 2 year(s)
Chefs of all Levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency And Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control, Consistency, Professional Cooking
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have strong HACCP knowledge, full permission to work in the EU, and a good command of English.
Experience Required
Minimum 2 year(s)
Chef de dépôt F/H/X at BUT
Maurepas, Ile-de-France, France - Full Time
Skills Needed
Warehouse Management, Stock Management, Logistics Coordination, Team Management, Safety Management, Organization, Rigorousness, Diplomacy, Responsibility
Specialization
Previous experience in the field is a strong asset. Candidates must be organized, rigorous, and possess strong managerial qualities and diplomacy.
Experience Required
Minimum 2 year(s)
Area Executive Chef at Park Terrace by Cogir
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Multi Unit Management, Food Cost Management, Menu Execution, Haccp Compliance, Staff Training, Operational Auditing, Budgeting, Inventory Control, Food Safety, Vendor Management, Hospitality Management, Team Mentoring, Production Optimization, Resident Engagement, Labor Planning
Specialization
Requires 5-10 years of progressive culinary leadership experience, preferably in multi-unit or senior living environments. Must possess a High School Diploma and a Serve Safe Manager certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand -
Full Time

Start Date

Immediate

Expiry Date

26 Aug, 26

Salary

0.0

Posted On

28 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
JOB SUMMARY   Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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) as applicable.   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   Assisting in Leading Kitchen Operations for Property • 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. Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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
Oversees all food-related functions and kitchen operations to ensure high-quality product consistency and guest satisfaction. Leads and develops culinary staff while managing controllable expenses and maintaining strict sanitation standards.
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality 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 Sous Chef at Sandpearl Resort
Clearwater, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Food Safety Compliance, Food Preparation, Food Presentation, Leadership, Communication, Cooking Techniques, Cuisine Knowledge
Specialization
Candidates must have proven experience as an Executive Sous Chef or a similar role along with a culinary degree or equivalent experience. Strong leadership skills and knowledge of various cooking techniques are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Menu Development, Asian Cuisine, Kitchen Management, Food Safety, Haccp, Strategic Planning, Cost Control, Team Leadership, Luxury Hospitality, Supplier Management, Quality Control, Staff Training, Operational Management, Food Presentation, Health And Safety Compliance, Multicultural Team Management
Specialization
Requires 8-10 years of culinary experience with 3-5 years in senior management and mandatory experience in 5-star luxury hotels in the Middle East. Must possess advanced expertise in Asian cuisine and a mandatory HACCP or equivalent food safety certification.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Menu Planning, Team Leadership
Specialization
Candidates should have significant experience in culinary leadership and kitchen management. Ability to work full-time in a professional hospitality environment is required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Training & Development
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 expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Sous Chef - JW Cafe at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ho Chi Minh City, , Vietnam - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Inventory Management, Food Safety, Staff Training, Employee Coaching, Quality Control, 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)
Chefs of all Grades at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Attention To Detail
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a good command of English.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitization, Health Department Compliance, Portion Control, Quality Standards, Personal Hygiene, Safety Regulations
Specialization
The candidate must be an experienced, team-oriented professional capable of working weekdays, weekends, and holidays. Physical ability to stand, walk, and handle kitchen equipment in a high-temperature environment is required.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
, , - Full Time
Skills Needed
Inventory Management, Supplier Negotiation, Team Management, Haccp Compliance, Logistics Coordination, Quality Control, Procurement, Computer Literacy, Moneweb Software, Health And Safety Standards
Specialization
Requires successful field experience in catering and proficiency with IT tools, specifically Moneweb. Candidates must be skilled negotiators with a strong understanding of HACCP processes and supply chain logistics.
Experience Required
Minimum 2 year(s)
Assistant Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Antonio, Texas, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Purchasing, Kitchen Sanitation, Staff Supervision, Menu Development, Inventory Management, Customer Service, Performance Appraisal, Food Presentation, Budget Management, Coaching And Mentoring
Specialization
Requires a high school diploma with 5 years of culinary experience or a 2-year culinary degree with 3 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brasserie Cuisine, Inventory Management, Pressure Management, Attention To Detail
Specialization
Candidates must have professional kitchen experience at any grade and a solid understanding of food safety. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership, Financial Performance, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree 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 Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
San Francisco, California, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Team Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree 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 Sous Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Execution, Food Cost Control, Haccp Compliance, Banqueting Operations, à La Carte Service, Production Planning, Staff Mentoring, Food Safety, Operational Coordination, Stock Management
Specialization
Requires a trade qualification in Commercial Cookery and proven experience as a Sous Chef or Executive Sous Chef in a hotel environment. Candidates must possess strong leadership skills and the flexibility to work a rotating roster including weekends and public holidays.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Hilton Japan
Chon Buri, , Thailand - Full Time
Skills Needed
Culinary Operations, Kitchen Leadership, Haccp, Hospitality Management, Administration, Teamwork, Integrity, Accountability
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Knowledge of HACCP and experience with international hotel chains are required, with a preference for technical education in hospitality or culinary arts.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Filleting Fish, Operational Excellence
Specialization
Requires at least three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel within the assigned area are mandatory.
Experience Required
Minimum 2 year(s)
Chefs of all Levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency And Quality Control
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Quality Control, Consistency, Professional Cooking
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Candidates must have strong HACCP knowledge, full permission to work in the EU, and a good command of English.
Experience Required
Minimum 2 year(s)
Chef de dépôt F/H/X at BUT
Maurepas, Ile-de-France, France - Full Time
Skills Needed
Warehouse Management, Stock Management, Logistics Coordination, Team Management, Safety Management, Organization, Rigorousness, Diplomacy, Responsibility
Specialization
Previous experience in the field is a strong asset. Candidates must be organized, rigorous, and possess strong managerial qualities and diplomacy.
Experience Required
Minimum 2 year(s)
Area Executive Chef at Park Terrace by Cogir
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Multi Unit Management, Food Cost Management, Menu Execution, Haccp Compliance, Staff Training, Operational Auditing, Budgeting, Inventory Control, Food Safety, Vendor Management, Hospitality Management, Team Mentoring, Production Optimization, Resident Engagement, Labor Planning
Specialization
Requires 5-10 years of progressive culinary leadership experience, preferably in multi-unit or senior living environments. Must possess a High School Diploma and a Serve Safe Manager certification.
Experience Required
Minimum 5 year(s)