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Chef De Partie Jobs overseas

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CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Organization, Teamwork, Upselling, Csr Engagement, Procedure Adherence, Service Techniques, Cash Register Skills, English Proficiency
Specialization
Candidates must be naturally cheerful and positive, capable of engaging both clients and colleagues, while demonstrating strong attention to detail and initiative to create unique customer experiences. A commercial and sales-oriented mindset, strong organizational skills, anticipation abilities, and conversational English are required, along with prior professional experience in these talents.
Junior Sous Chef at BaxterStorey Ireland Ltd
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Operations, Food Safety, Health And Safety, Team Leadership, Menu Planning, Waste Control, Staff Management, Budgeting, Inventory Management, Communication, Organization, Problem Solving, Quality Control, Kitchen Management
Specialization
Candidates should have experience working in high-end restaurants or 4/5 star hotels and possess strong organizational and leadership skills. The role requires a deep understanding of food safety regulations and the ability to work effectively under pressure.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at EphemeraGroup
Lille, Upper France, France - Full Time
Skills Needed
Service Techniques, Order Taking, Customer Advising, Cash Register Software, Inventory Management, Hygiene Protocols, Communication, Organization, Working Under Pressure, Versatility, Professional Presentation, Attention To Detail, Food Safety
Specialization
Candidates should possess mastery of dining room service techniques, proficiency with cash register software, and knowledge of food and beverage products to effectively advise customers. A hospitality diploma or at least 1 to 2 years of relevant dining service experience is required, alongside strong communication skills and the ability to work well under pressure.
Chef de rang H/F at Pine Village
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Communication, Team Coordination, Food Safety, Hospitality, Attention To Detail, Time Management, Problem Solving, Leadership, Menu Knowledge, Service Excellence, Presentation Skills, Organizational Skills, Multitasking, Sales Skills, Culinary Knowledge
Specialization
Experience in a prestigious establishment is preferred. The candidate should have a passion for hospitality and a commitment to excellence.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Production, Purchasing, Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Guest Relations, Inventory Management, Supervision, Training, Budget Management, Quality Control, Menu Development, Shift Supervision
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Core duties involve maintaining culinary standards, supervising daily shift operations, and ensuring quality control of food products.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Food Preparation, Team Leadership, Scheduling, Conflict Resolution, Inventory Management, Sanitation Compliance, Knife Safety, Communication, Problem Solving, Time Management, Equipment Maintenance, Quality Control
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal, communication, and leadership skills are required, along with the ability to work in a fast-paced, physically demanding environment.
Experience Required
Minimum 5 year(s)
Caterlink - Chef at BaxterStorey Ireland Ltd
London Borough of Bromley, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Health And Safety, Inventory Management, Budget Monitoring, Nutritional Planning, Specialist Diets, Allergen Awareness
Specialization
Must hold Level 2 qualifications in Food Safety and Health & Safety, along with current allergen awareness training. Previous experience catering for students with special educational needs and specialist diets is required.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F at Faktory
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Table Service, Bar Service, Wine Pairing, Cash Handling, Product Knowledge, Professionalism, Communication, Hospitality, Multitasking
Specialization
The ideal candidate is versatile, autonomous, and possesses a professional demeanor with a strong sense of hospitality. While not mandatory, proficiency in English and other languages is considered an asset.
Pastry Sous Chef at Tavistock Restaurants
Atlanta, Georgia, United States - Full Time
Skills Needed
Pastry Preparation, Baking, Dessert Preparation, Menu Development, Inventory Management, Cost Control, Team Leadership, Mentoring, Quality Assurance, Health And Safety Compliance, Communication, Fine Dining Operations
Specialization
Candidates should have proven experience in an upscale or fine-dining pastry role and strong technical skills in baking and dessert preparation. Excellent leadership abilities and the capacity to thrive in a high-volume, fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Casual Demi Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Training, Food Safety, Hygiene Standards, Knife Skills, Cooking Techniques, Kitchen Operations, Time Management, Collaboration, Plating, Mise En Place, Inventory Management, Stock Control, Menu Development, Dietary Requirement Knowledge, Allergen Awareness, A La Carte Dining
Specialization
Requires proven culinary training or practical kitchen experience with strong proficiency in knife skills and fundamental cooking techniques. Candidates should possess physical stamina and a commitment to quality food preparation in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Casual Demi Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Training, Food Safety, Hygiene Standards, Knife Skills, Cooking Techniques, Kitchen Operations, Time Management, Collaboration, Mise En Place, Plating, Inventory Management, Stock Control, Menu Development, Allergen Awareness, A La Carte Dining, Banqueting
Specialization
Requires proven culinary training or practical kitchen experience with proficiency in knife skills and fundamental cooking techniques. Candidates should have strong organizational skills and a commitment to food safety and quality standards.
Experience Required
Minimum 2 year(s)
Redovisningschef at Kanonaden Entreprenad Mälardalen AB
Stockholm, , Sweden - Full Time
Skills Needed
Financial Accounting, Annual Accounts, Consolidated Financial Statements, K3 Accounting Standards, Tax Reporting, Vat Compliance, Financial Reporting, Process Development, Digitalization, Internal Control, Leadership, Project Accounting
Specialization
The ideal candidate has several years of experience as an accounting manager or senior accountant with strong knowledge of K3 standards and consolidated accounting. Experience in the construction or project-driven industry is highly valued, along with strong system proficiency and a proactive, detail-oriented mindset.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a proven track record in professional pastry production.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Team Leadership, Mentoring, Food Safety, Sanitation Standards, Menu Development, Inventory Management, Cost Control, Time Management, Communication, Culinary Arts
Specialization
Requires 2-4 years of experience in culinary operations and formal culinary training or relevant qualifications. Must have full working rights in Australia and the ability to work flexible hours, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Pastry Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Pastry Preparation, Culinary Standards, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Team Leadership, Ingredient Preparation, Quality Control, Presentation Standards
Specialization
Candidates must be able to uphold exceptional culinary standards and follow strict food safety and sanitation protocols. The role requires the ability to work efficiently in a fast-paced luxury hotel kitchen environment.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Halls Signature Events
Charleston, South Carolina, United States - Full Time
Skills Needed
Classical Pastry Techniques, Laminated Doughs, Chocolate Work, Cake Decoration, Team Leadership, Menu Development, Food Safety Compliance, Production Scheduling, Staff Mentoring, Time Management, Artisanal Craftsmanship, Inventory Management
Specialization
Requires 3-5+ years of professional pastry experience with a strong foundation in classical techniques and preferred leadership experience. Candidates should possess excellent organizational skills and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Asst Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fez, Fez-Meknes, Morocco - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Arts, Team Leadership, Food Safety, Menu Development, Inventory Management, Customer Service, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 3 years of culinary experience or a 2-year culinary degree with 1 year of experience. Must possess strong leadership skills and a deep understanding of pastry preparation and sanitation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Asian Cuisine, Wok Cooking, Kitchen Leadership, Haccp Compliance, Food Safety, Stock Control, Food Cost Management, Menu Development, Staff Training, High Volume Service, Kitchen Operations, Food Presentation
Specialization
Requires a trade qualification in Commercial Cookery and proven experience as a Chef de Partie or Junior Sous Chef in high-volume environments. Essential expertise in Asian kitchen and wok cooking is required along with full Australian working rights.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at Accor
Noosa Heads, Queensland, Australia - Full Time
Skills Needed
Commercial Cooking, Food Safety, Kitchen Leadership, Stock Management, Menu Specification, Time Management, Communication, Attention To Detail, Food Presentation, Hygiene Standards
Specialization
Requires 3-4 years of commercial cooking experience or a relevant Certificate III or IV in Commercial Cookery. Must demonstrate strong leadership skills and a deep understanding of food safety and hygiene practices.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France -
Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

0.0

Posted On

27 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Customer Service, Menu Knowledge, Organization, Teamwork, Upselling, CSR Engagement, Procedure Adherence, Service Techniques, Cash Register Skills, English Proficiency

Industry

Hospitality

Description
Description de l'entreprise Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 45 marques, 5 500 hôtels, 10 000 restaurants et destinations lifestyle. Ici, nous croyons en vous et en ce que vous apportez. Les opportunités de développement et d'évolution sont nombreuses. Chaque geste, chaque sourire, chaque action, contribuent à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète. Ensemble, nous incarnons la vision de l’hospitalité responsable. Ayez l’opportunité de devenir un Heartist®, et laissez votre coeur vous guider dans ce monde où la vie bat plus fort. Description du poste LES MISSIONS : QU'ATTENDONS NOUS DE VOUS ? Les tendances clients évoluent sans cesse tandis que notre mission première reste la même : leur faire vivre une expérience inoubliable ! Afin de tenir cette promesse, nous avons besoin de STARS, nous avons besoin de vous. Vous : Chouchoutez nos clients pour leur faire vivre un moment de plaisir, d’émotion et de partage. Conseillez nos clients dans leurs choix grâce à votre mémoire d’éléphant. La carte et ses produits n’ont aucun secret pour vous. Organisez votre rang avec efficacité et travaillez de concert avec les commis de restaurant. Contribuez activement à la formation des commis de restaurant. Collaborez avec l’ensemble de l’équipe de restaurant. L’entraide est plus qu’un mot pour vous, c’est un réel état d’esprit. Réalisez des ventes additionnelles tout en étant à l’écoute des attentes de nos clients. Portez les engagements de votre établissement en matière de RSE et les partagez avec nos clients. Appliquez avec précision l’ensemble des procédures existantes ; pour ce faire, vous utilisez l’intégralité des outils mis à votre disposition. Maitrisez les techniques de salle, de caisse et les mettez chaque jour en œuvre avec brio. Qualifications QUELS SONT VOS TALENTS ? Vous êtes … Si souriant(e) et si positif(ve) que vous embarquez clients et collaborateurs avec naturel, dans le plaisir d’être ensemble. Attentif(ve) aux détails et faites preuve d’initiatives pour offrir aux clients une expérience unique. Doté(e) d’un esprit commerçant et vendeur. Organisé(e) et vous avez un sens de l’anticipation sans faille. Vous êtes en mesure de tenir une conversation en Anglais. Vous avez déjà exercé ces talents et compétences dans votre parcours professionnel. Optionnel : une 3ème langue est également souhaitée. NOS PETITS + RIEN QUE POUR VOUS L’engagement d’un week-end de repos par mois. Une mutuelle qui couvre toute la famille, qu’elle soit petite ou grande, avec un bon niveau de remboursement grâce à la surcomplémentaire. Une prime carburant de 16 euros / mois si vous utilisez votre véhicule pour vous rendre au travail. Et bien plus encore ... Informations complémentaires Connaissez-vous le Mercure Reims Parc des Expositions, hôtel de 101 chambres ? Plus qu’un hôtel, nous proposons un véritable lieu de vie au cœur des destinations, un concept de restauration locale et de qualité, des espaces de travail et des salles de réunions rénovées et modulables à la demande du client. Mercure vous forme et vous accompagne au quotidien pour répondre à vos attentes et celles de nos clients. Rejoindre notre hôtel, c’est aussi l’opportunité de rejoindre le groupe Grape Hospitality, fort d’un réseau de plus de 80 hôtels et d’une soixantaine de restaurants en France et en Europe animé par les valeurs d’innovation, de bien-être au travail et de développement durable. Catégorie: Restauration Type d'emploi: Durée Indéterminée Type de Contrat: Temps Plein

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Responsibilities
The main duties involve delighting customers with memorable experiences, advising them on choices using extensive menu knowledge, and efficiently organizing the assigned section while collaborating with restaurant assistants. Active contribution to training assistants and performing upselling are also key parts of the role.
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Organization, Teamwork, Upselling, Csr Engagement, Procedure Adherence, Service Techniques, Cash Register Skills, English Proficiency
Specialization
Candidates must be naturally cheerful and positive, capable of engaging both clients and colleagues, while demonstrating strong attention to detail and initiative to create unique customer experiences. A commercial and sales-oriented mindset, strong organizational skills, anticipation abilities, and conversational English are required, along with prior professional experience in these talents.
Junior Sous Chef at BaxterStorey Ireland Ltd
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Operations, Food Safety, Health And Safety, Team Leadership, Menu Planning, Waste Control, Staff Management, Budgeting, Inventory Management, Communication, Organization, Problem Solving, Quality Control, Kitchen Management
Specialization
Candidates should have experience working in high-end restaurants or 4/5 star hotels and possess strong organizational and leadership skills. The role requires a deep understanding of food safety regulations and the ability to work effectively under pressure.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at EphemeraGroup
Lille, Upper France, France - Full Time
Skills Needed
Service Techniques, Order Taking, Customer Advising, Cash Register Software, Inventory Management, Hygiene Protocols, Communication, Organization, Working Under Pressure, Versatility, Professional Presentation, Attention To Detail, Food Safety
Specialization
Candidates should possess mastery of dining room service techniques, proficiency with cash register software, and knowledge of food and beverage products to effectively advise customers. A hospitality diploma or at least 1 to 2 years of relevant dining service experience is required, alongside strong communication skills and the ability to work well under pressure.
Chef de rang H/F at Pine Village
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Communication, Team Coordination, Food Safety, Hospitality, Attention To Detail, Time Management, Problem Solving, Leadership, Menu Knowledge, Service Excellence, Presentation Skills, Organizational Skills, Multitasking, Sales Skills, Culinary Knowledge
Specialization
Experience in a prestigious establishment is preferred. The candidate should have a passion for hospitality and a commitment to excellence.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sydney, New South Wales, Australia - Full Time
Skills Needed
Food Production, Purchasing, Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Guest Relations, Inventory Management, Supervision, Training, Budget Management, Quality Control, Menu Development, Shift Supervision
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Core duties involve maintaining culinary standards, supervising daily shift operations, and ensuring quality control of food products.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Food Preparation, Team Leadership, Scheduling, Conflict Resolution, Inventory Management, Sanitation Compliance, Knife Safety, Communication, Problem Solving, Time Management, Equipment Maintenance, Quality Control
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal, communication, and leadership skills are required, along with the ability to work in a fast-paced, physically demanding environment.
Experience Required
Minimum 5 year(s)
Caterlink - Chef at BaxterStorey Ireland Ltd
London Borough of Bromley, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Health And Safety, Inventory Management, Budget Monitoring, Nutritional Planning, Specialist Diets, Allergen Awareness
Specialization
Must hold Level 2 qualifications in Food Safety and Health & Safety, along with current allergen awareness training. Previous experience catering for students with special educational needs and specialist diets is required.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F at Faktory
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Table Service, Bar Service, Wine Pairing, Cash Handling, Product Knowledge, Professionalism, Communication, Hospitality, Multitasking
Specialization
The ideal candidate is versatile, autonomous, and possesses a professional demeanor with a strong sense of hospitality. While not mandatory, proficiency in English and other languages is considered an asset.
Pastry Sous Chef at Tavistock Restaurants
Atlanta, Georgia, United States - Full Time
Skills Needed
Pastry Preparation, Baking, Dessert Preparation, Menu Development, Inventory Management, Cost Control, Team Leadership, Mentoring, Quality Assurance, Health And Safety Compliance, Communication, Fine Dining Operations
Specialization
Candidates should have proven experience in an upscale or fine-dining pastry role and strong technical skills in baking and dessert preparation. Excellent leadership abilities and the capacity to thrive in a high-volume, fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Casual Demi Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Training, Food Safety, Hygiene Standards, Knife Skills, Cooking Techniques, Kitchen Operations, Time Management, Collaboration, Plating, Mise En Place, Inventory Management, Stock Control, Menu Development, Dietary Requirement Knowledge, Allergen Awareness, A La Carte Dining
Specialization
Requires proven culinary training or practical kitchen experience with strong proficiency in knife skills and fundamental cooking techniques. Candidates should possess physical stamina and a commitment to quality food preparation in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Casual Demi Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Training, Food Safety, Hygiene Standards, Knife Skills, Cooking Techniques, Kitchen Operations, Time Management, Collaboration, Mise En Place, Plating, Inventory Management, Stock Control, Menu Development, Allergen Awareness, A La Carte Dining, Banqueting
Specialization
Requires proven culinary training or practical kitchen experience with proficiency in knife skills and fundamental cooking techniques. Candidates should have strong organizational skills and a commitment to food safety and quality standards.
Experience Required
Minimum 2 year(s)
Redovisningschef at Kanonaden Entreprenad Mälardalen AB
Stockholm, , Sweden - Full Time
Skills Needed
Financial Accounting, Annual Accounts, Consolidated Financial Statements, K3 Accounting Standards, Tax Reporting, Vat Compliance, Financial Reporting, Process Development, Digitalization, Internal Control, Leadership, Project Accounting
Specialization
The ideal candidate has several years of experience as an accounting manager or senior accountant with strong knowledge of K3 standards and consolidated accounting. Experience in the construction or project-driven industry is highly valued, along with strong system proficiency and a proactive, detail-oriented mindset.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a proven track record in professional pastry production.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Team Leadership, Mentoring, Food Safety, Sanitation Standards, Menu Development, Inventory Management, Cost Control, Time Management, Communication, Culinary Arts
Specialization
Requires 2-4 years of experience in culinary operations and formal culinary training or relevant qualifications. Must have full working rights in Australia and the ability to work flexible hours, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Pastry Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Pastry Preparation, Culinary Standards, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Team Leadership, Ingredient Preparation, Quality Control, Presentation Standards
Specialization
Candidates must be able to uphold exceptional culinary standards and follow strict food safety and sanitation protocols. The role requires the ability to work efficiently in a fast-paced luxury hotel kitchen environment.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Halls Signature Events
Charleston, South Carolina, United States - Full Time
Skills Needed
Classical Pastry Techniques, Laminated Doughs, Chocolate Work, Cake Decoration, Team Leadership, Menu Development, Food Safety Compliance, Production Scheduling, Staff Mentoring, Time Management, Artisanal Craftsmanship, Inventory Management
Specialization
Requires 3-5+ years of professional pastry experience with a strong foundation in classical techniques and preferred leadership experience. Candidates should possess excellent organizational skills and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Asst Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fez, Fez-Meknes, Morocco - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Arts, Team Leadership, Food Safety, Menu Development, Inventory Management, Customer Service, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 3 years of culinary experience or a 2-year culinary degree with 1 year of experience. Must possess strong leadership skills and a deep understanding of pastry preparation and sanitation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Asian Cuisine, Wok Cooking, Kitchen Leadership, Haccp Compliance, Food Safety, Stock Control, Food Cost Management, Menu Development, Staff Training, High Volume Service, Kitchen Operations, Food Presentation
Specialization
Requires a trade qualification in Commercial Cookery and proven experience as a Chef de Partie or Junior Sous Chef in high-volume environments. Essential expertise in Asian kitchen and wok cooking is required along with full Australian working rights.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at Accor
Noosa Heads, Queensland, Australia - Full Time
Skills Needed
Commercial Cooking, Food Safety, Kitchen Leadership, Stock Management, Menu Specification, Time Management, Communication, Attention To Detail, Food Presentation, Hygiene Standards
Specialization
Requires 3-4 years of commercial cooking experience or a relevant Certificate III or IV in Commercial Cookery. Must demonstrate strong leadership skills and a deep understanding of food safety and hygiene practices.
Experience Required
Minimum 2 year(s)