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Chef De Partie Jobs overseas

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Chef de rang H/F at La Côte & L'Arête
L'Union, Occitania, France - Full Time
Skills Needed
Customer Service, Table Service, Order Taking, Teamwork, Restaurant Operations, Communication, Adaptability
Specialization
The ideal candidate is dynamic, motivated, and possesses a strong sense of customer service. Previous experience in the restaurant industry is appreciated, along with a willingness to learn and work effectively within a team.
Sous Chef (VVSL) at Civitas Senior Living
Harlingen, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Food Safety, Sanitation, Ingredient Storage, Ingredient Management, Customer Service, Meal Preparation, Hospitality
Specialization
Candidates must have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset, willingness to learn, and the physical stamina to stand for extended periods are required.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Food Presentation, Kitchen Management, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to maintain the brand's high service standards.
Experience Required
Minimum 2 year(s)
Sous-Chef Buffet at Accor
Bab Ezzouar, Algiers, Algeria - Full Time
Skills Needed
Buffet Management, Haccp, Food Safety, Team Leadership, Staff Training, Cost Control, Inventory Management, Culinary Presentation, High Volume Catering, Quality Control
Specialization
Candidates must hold a degree in culinary arts or hospitality and possess at least 5 years of kitchen experience. Proven expertise in high-volume buffet management and strong knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Chef de rang H/F at Sige Relais Chateaux
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Presentation, Order Taking, Table Service, Customer Satisfaction, Cash Handling, Billing, Team Collaboration, Room Setup, Communication, Organization, Flexibility, English, German
Specialization
Candidates should have previous experience in the restaurant industry and possess excellent interpersonal and organizational skills. Proficiency in English or German is considered an asset for this role.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kathmandu Metropolitan City, Bagamati Province, Nepal - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Budgeting, Menu Development, Customer Service, Training, Event Coordination, Loss Prevention, Quality Control, Food Safety, Team Leadership
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and food safety knowledge are required for this management position.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Food Safety Standards, Guest Service, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Candidates must possess a technical, trade, or vocational school degree and have at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain professional standards in a luxury hospitality setting.
Experience Required
Minimum 2 year(s)
Sous chef / expo at Weber's Restaurant and Hotel
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Food Preparation, Food Presentation, Kitchen Supervision, Quality Control, Expediting, Inventory Management, Health And Safety Compliance, Customer Service, Conflict Resolution, Team Collaboration, Closing Procedures, Decision Making
Specialization
Candidates must have proven experience as a kitchen supervisor and possess strong knowledge of food preparation and presentation. The role requires the ability to work in a fast-paced environment, handle stressful situations, and maintain a flexible schedule including nights and weekends.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at 16 On Center
Chicago, Illinois, United States - Full Time
Skills Needed
Pastry Techniques, Recipe Development, Costing, Quality Control, Organization, Time Management, Multitasking, Communication, Teamwork, Food Safety, Sanitation, Inventory Management, Training, Physical Stamina, Adaptability
Specialization
Candidates should have 3+ years of pastry or baking experience, preferably in a lead role, with a strong understanding of baking techniques. Strong organizational skills, attention to detail, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Scheduling
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at leylaty group of company
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Techniques, Large Scale Food Production, Kitchen Operations, Haccp Compliance, Food Safety, Menu Preparation, Team Leadership, Event Management, Food Presentation, Inventory Management
Specialization
Candidates should have previous experience in catering, banquets, or hotel kitchen operations along with strong culinary skills. A culinary diploma or relevant certification is considered a plus for this role.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at Accor
Kuta, Bali, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery, Chocolate Work, Sugar Work, Plated Desserts, Buffet Management, European Pastry Techniques, Team Supervision, Food Hygiene, Safety Standards, Menu Development, Inventory Management, Quality Control, Interpersonal Skills, Creativity, Multi Tasking
Specialization
Candidates must have a minimum of 2 years of relevant experience as a Sous Chef Pastry with expertise in European pastry techniques, bakery, and chocolate work. Strong organizational skills, a creative mindset, and the ability to perform under pressure in a luxury environment are essential.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Clermont-Dessous, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Cash Handling, Micros Software, Haccp Standards, Inventory Management, Fifo Method, Team Coordination, Conflict Resolution, Communication, Attention To Detail, Stress Management, Professional Presentation, Hygiene And Safety Compliance
Specialization
Candidates must possess excellent interpersonal skills, a professional presentation, and the ability to work autonomously while maintaining team cohesion. A strong understanding of luxury service standards, hygiene regulations, and experience with point-of-sale systems like Micros is required.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Saint-Tropez, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Fine Dining Service, Customer Service, Team Leadership, Menu Presentation, Wine Service, Staff Supervision, Stock Management, English Proficiency, Luxury Hospitality Standards, Table Management, Communication, Problem Solving, Hygiene Standards, Professionalism
Specialization
Candidates must have significant experience as a Chef de Rang, preferably in a 5-star establishment, and possess a strong sense of customer service. Proficiency in English is mandatory, and the ability to work in a demanding, high-end hospitality environment is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Quality Control, Inventory Management, Culinary Techniques, Hygiene Standards, Team Leadership, Scheduling, Recipe Standardization, Waste Management, Energy Conservation, Performance Monitoring
Specialization
Candidates must possess at least a high school or vocational diploma and have a minimum of 5 years of practical managerial experience in a kitchen environment. Proficiency in English and basic computer skills are required, along with advanced knowledge of cooking techniques and food safety systems.
Experience Required
Minimum 5 year(s)
Chef de rang H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Team Management, Quality Standards, Communication, Initiative, Problem Solving, Cash Handling, Table Service, Menu Explanation, Upselling, Team Training, English Proficiency
Specialization
Candidates must have experience as a Chef de Rang in a high-volume, upscale restaurant (handling 150 covers) and be dedicated to upholding quality standards and ensuring excellent customer experiences. A strong sense of communication, initiative, investment in professional projects, and the ability to speak English are essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Food Safety, Haccp, Inventory Control, Staff Training, Cost Control, Menu Development, Public Health Regulations, Team Leadership, Quality Assurance, Equipment Maintenance, Administrative Skills, Coaching, Microsoft Office, Culinary Arts
Specialization
Candidates must have 10 years of experience in 5-star hotels, high-end restaurants, or cruise lines, along with a 3-year apprenticeship or a Bachelor of Science degree in Pastry Culinary Arts. Proficiency in English, strong leadership abilities, and relevant food safety certifications are required.
Experience Required
Minimum 10 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Upselling, English Proficiency, Restaurant Management, Staff Training, Cashiering Techniques, Dining Room Service, Organization, Anticipation, Interpersonal Communication
Specialization
Candidates must be positive, detail-oriented, and possess a strong commercial mindset with a proven track record in hospitality. Proficiency in English is required, and a third language is considered an asset.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Food Handling, Menu Development, Guest Relations, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Proficiency in food preparation, staff supervision, and guest service is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Menu Development, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must be able to lead kitchen staff and maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at La Côte & L'Arête
L'Union, Occitania, France -
Full Time

Start Date

Immediate

Expiry Date

19 Jul, 26

Salary

2300.0

Posted On

20 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Customer service, Table service, Order taking, Teamwork, Restaurant operations, Communication, Adaptability

Industry

Restaurants

Description
Bienvenue chez La Côte & l’Arête La Côte & l’Arête est une fédération d’artisans restaurateurs. Notre ambition : défendre une restauration sincère où le produit, le savoir-faire et le sens du commerce restent au cœur de l’expérience. Dans nos restaurants comme au siège, nous partageons la même conviction : bien travailler, en équipe, pour offrir aux clients une table française contemporaine, conviviale et accessible. Dans le cadre de notre développement, nous recherchons un(e) CHEF(FE) DE RANG H/F pour rejoindre nos équipes de l'Union. Vos missions Vous contribuez au bon fonctionnement de votre équipe et à la qualité de l’expérience proposée à nos clients. Dans ce cadre, vous serez amené(e) à : Accueillir les clients et participer au service en salle Prendre les commandes et assurer le suivi des tables Participer à la mise en place et au rangement de la salle Veiller à la satisfaction des clients pendant le service Contribuer à l’ambiance conviviale du restaurant Votre profil Nous recherchons une personne dynamique et motivée, animée par le sens du service et l’envie d’évoluer en restauration : Première expérience en restauration appréciée Dynamisme et motivation Sens du service client Esprit d’équipe Envie d’apprendre et de progresser Pourquoi rejoindre La Côte & l’Arête ? Chez nous : Vous rejoignez une équipe engagée et conviviale Vous bénéficiez d’un accompagnement et de formations Vous pouvez évoluer au sein du groupe Nous veillons à maintenir un équilibre entre vie professionnelle et personnelle Et surtout, vous participez à une aventure qui défend une restauration authentique et accessible à tous. Ce que nous proposons : Carte cadeaux, environnement de travail moderne et convivial, au sein d’une équipe engagée, soudée et passionnée. Côté conditions de travail : 39h par semaine, 2,5 jours de repos hebdomadaires et modulation du temps de travail. Processus de recrutement 1- Envoi de votre CV 2- Échange avec notre équipe recrutement 3- Rencontre avec votre futur manager Si le courant passe, l’aventure commence. Nous favorisons l’embauche des personnes en situation de handicap disposant d’une RQTH.
Responsibilities
The Chef de rang is responsible for welcoming customers, taking orders, and ensuring high-quality service throughout the meal. They also participate in setting up and clearing the dining area to maintain a convivial atmosphere.
Chef de rang H/F at La Côte & L'Arête
L'Union, Occitania, France - Full Time
Skills Needed
Customer Service, Table Service, Order Taking, Teamwork, Restaurant Operations, Communication, Adaptability
Specialization
The ideal candidate is dynamic, motivated, and possesses a strong sense of customer service. Previous experience in the restaurant industry is appreciated, along with a willingness to learn and work effectively within a team.
Sous Chef (VVSL) at Civitas Senior Living
Harlingen, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Food Safety, Sanitation, Ingredient Storage, Ingredient Management, Customer Service, Meal Preparation, Hospitality
Specialization
Candidates must have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset, willingness to learn, and the physical stamina to stand for extended periods are required.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Food Presentation, Kitchen Management, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to maintain the brand's high service standards.
Experience Required
Minimum 2 year(s)
Sous-Chef Buffet at Accor
Bab Ezzouar, Algiers, Algeria - Full Time
Skills Needed
Buffet Management, Haccp, Food Safety, Team Leadership, Staff Training, Cost Control, Inventory Management, Culinary Presentation, High Volume Catering, Quality Control
Specialization
Candidates must hold a degree in culinary arts or hospitality and possess at least 5 years of kitchen experience. Proven expertise in high-volume buffet management and strong knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Chef de rang H/F at Sige Relais Chateaux
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Presentation, Order Taking, Table Service, Customer Satisfaction, Cash Handling, Billing, Team Collaboration, Room Setup, Communication, Organization, Flexibility, English, German
Specialization
Candidates should have previous experience in the restaurant industry and possess excellent interpersonal and organizational skills. Proficiency in English or German is considered an asset for this role.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kathmandu Metropolitan City, Bagamati Province, Nepal - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Budgeting, Menu Development, Customer Service, Training, Event Coordination, Loss Prevention, Quality Control, Food Safety, Team Leadership
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and food safety knowledge are required for this management position.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Food Safety Standards, Guest Service, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Candidates must possess a technical, trade, or vocational school degree and have at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain professional standards in a luxury hospitality setting.
Experience Required
Minimum 2 year(s)
Sous chef / expo at Weber's Restaurant and Hotel
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Food Preparation, Food Presentation, Kitchen Supervision, Quality Control, Expediting, Inventory Management, Health And Safety Compliance, Customer Service, Conflict Resolution, Team Collaboration, Closing Procedures, Decision Making
Specialization
Candidates must have proven experience as a kitchen supervisor and possess strong knowledge of food preparation and presentation. The role requires the ability to work in a fast-paced environment, handle stressful situations, and maintain a flexible schedule including nights and weekends.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at 16 On Center
Chicago, Illinois, United States - Full Time
Skills Needed
Pastry Techniques, Recipe Development, Costing, Quality Control, Organization, Time Management, Multitasking, Communication, Teamwork, Food Safety, Sanitation, Inventory Management, Training, Physical Stamina, Adaptability
Specialization
Candidates should have 3+ years of pastry or baking experience, preferably in a lead role, with a strong understanding of baking techniques. Strong organizational skills, attention to detail, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Scheduling
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at leylaty group of company
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Techniques, Large Scale Food Production, Kitchen Operations, Haccp Compliance, Food Safety, Menu Preparation, Team Leadership, Event Management, Food Presentation, Inventory Management
Specialization
Candidates should have previous experience in catering, banquets, or hotel kitchen operations along with strong culinary skills. A culinary diploma or relevant certification is considered a plus for this role.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at Accor
Kuta, Bali, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery, Chocolate Work, Sugar Work, Plated Desserts, Buffet Management, European Pastry Techniques, Team Supervision, Food Hygiene, Safety Standards, Menu Development, Inventory Management, Quality Control, Interpersonal Skills, Creativity, Multi Tasking
Specialization
Candidates must have a minimum of 2 years of relevant experience as a Sous Chef Pastry with expertise in European pastry techniques, bakery, and chocolate work. Strong organizational skills, a creative mindset, and the ability to perform under pressure in a luxury environment are essential.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Clermont-Dessous, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Cash Handling, Micros Software, Haccp Standards, Inventory Management, Fifo Method, Team Coordination, Conflict Resolution, Communication, Attention To Detail, Stress Management, Professional Presentation, Hygiene And Safety Compliance
Specialization
Candidates must possess excellent interpersonal skills, a professional presentation, and the ability to work autonomously while maintaining team cohesion. A strong understanding of luxury service standards, hygiene regulations, and experience with point-of-sale systems like Micros is required.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at Relais & Châteaux Park-Hotel Egerner Höfe
Saint-Tropez, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Fine Dining Service, Customer Service, Team Leadership, Menu Presentation, Wine Service, Staff Supervision, Stock Management, English Proficiency, Luxury Hospitality Standards, Table Management, Communication, Problem Solving, Hygiene Standards, Professionalism
Specialization
Candidates must have significant experience as a Chef de Rang, preferably in a 5-star establishment, and possess a strong sense of customer service. Proficiency in English is mandatory, and the ability to work in a demanding, high-end hospitality environment is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Quality Control, Inventory Management, Culinary Techniques, Hygiene Standards, Team Leadership, Scheduling, Recipe Standardization, Waste Management, Energy Conservation, Performance Monitoring
Specialization
Candidates must possess at least a high school or vocational diploma and have a minimum of 5 years of practical managerial experience in a kitchen environment. Proficiency in English and basic computer skills are required, along with advanced knowledge of cooking techniques and food safety systems.
Experience Required
Minimum 5 year(s)
Chef de rang H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Team Management, Quality Standards, Communication, Initiative, Problem Solving, Cash Handling, Table Service, Menu Explanation, Upselling, Team Training, English Proficiency
Specialization
Candidates must have experience as a Chef de Rang in a high-volume, upscale restaurant (handling 150 covers) and be dedicated to upholding quality standards and ensuring excellent customer experiences. A strong sense of communication, initiative, investment in professional projects, and the ability to speak English are essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Food Safety, Haccp, Inventory Control, Staff Training, Cost Control, Menu Development, Public Health Regulations, Team Leadership, Quality Assurance, Equipment Maintenance, Administrative Skills, Coaching, Microsoft Office, Culinary Arts
Specialization
Candidates must have 10 years of experience in 5-star hotels, high-end restaurants, or cruise lines, along with a 3-year apprenticeship or a Bachelor of Science degree in Pastry Culinary Arts. Proficiency in English, strong leadership abilities, and relevant food safety certifications are required.
Experience Required
Minimum 10 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Upselling, English Proficiency, Restaurant Management, Staff Training, Cashiering Techniques, Dining Room Service, Organization, Anticipation, Interpersonal Communication
Specialization
Candidates must be positive, detail-oriented, and possess a strong commercial mindset with a proven track record in hospitality. Proficiency in English is required, and a third language is considered an asset.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Food Handling, Menu Development, Guest Relations, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Proficiency in food preparation, staff supervision, and guest service is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Menu Development, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must be able to lead kitchen staff and maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)