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Chef De Partie Jobs overseas

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Sous Chef Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Indonesia - Full Time
Skills Needed
Baking, Decorating, Staff Leadership, Budget Management, Team Development, Training, Sanitation Standards, Food Preparation, Supervision, Financial Decision Making, Interpersonal Communication, Quality Control, Inventory Management, Loss Prevention, Customer Service, Recipe Development
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements include strong leadership, the ability to supervise daily operations, maintain strict food and sanitation standards, and drive continuous improvement in customer service and team performance.
Experience Required
Minimum 2 year(s)
Chef / Line Cook at Solista Carson City by Cogir
Bellevue, Washington, United States - Full Time
Skills Needed
Meal Preparation, Recipe Following, Sanitary Guidelines Adherence, Work Area Setup, Work Area Breakdown, Station Cleaning, Food Restocking, Health And Safety Regulation Adherence, Food Handling Certification, Chemical Storage, Large Batch Cooking, Knife Handling, Dietary Modification Knowledge, Scratch Cooking, Culinary Creativity, Team Collaboration
Specialization
Candidates need a High School Diploma or equivalent, and a Food Handler Card demonstrating knowledge of sanitation codes. A minimum of one year of experience in a full-service kitchen, including following recipes and cooking from scratch, is required, along with proficiency in kitchen equipment use and knife handling.
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Khartoum, Al Khartum, Sudan - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Supervision, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Menu Support, Quality Control, Food Presentation, Shift Supervision, Training, Budget Management
Specialization
Candidates must possess either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Key duties involve maintaining culinary standards, supervising daily shift operations, and providing exceptional customer service.
Experience Required
Minimum 2 year(s)
Head Pastry Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry Craft, Leadership, Food Safety, Teamwork, Cost Management, High Volume Production, Plated Desserts, Communication, Creativity, Organizational Skills, Presentation, Continuous Improvement
Specialization
Proven experience as a Head Pastry Chef or Senior Pastry Chef in a hotel or large-scale operation is required. Candidates should have a strong background in high-volume production and be confident in managing costs and leading a team.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
Mumbai, maharashtra, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Staff Supervision, Customer Service, Inventory Management, Menu Development, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Quality Control, Budget Management, Employee Recognition
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Kitchen Operations, Cooking, Plating, Leadership, Culinary Skills, Teamwork, Communication, Organization, Menu Planning, Recipe Execution, Inventory Management, Whs Compliance, Food Hygiene
Specialization
Candidates must have a minimum of three years' experience in a busy kitchen, preferably as a Chef De Partie or similar role, and possess strong teamwork and organizational skills. Applicants must also have the flexibility to work across all required service periods and must hold New Zealand working rights.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Kitchen Operations, Cooking, Plating, Leadership, Culinary Skills, Teamwork, Communication, Organization, Menu Planning, Recipe Execution, Inventory Management, Stock Monitoring, Whs Compliance, Food Hygiene
Specialization
Candidates must possess a minimum of three years' experience in a busy kitchen, preferably as a Chef De Partie or similar role, and must have the legal right to work in New Zealand. Essential attributes include strong teamwork, communication, organizational skills, a positive attitude, and flexibility to work across all required service periods.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Hygiene Standards, Team Training, Cost Control, Communication Skills, Attention To Detail, Time Management, Leadership, Stock Management, Collaboration, Customer Service, Industry Trends, Presentation Skills
Specialization
Candidates should have a minimum of 4 years of experience in a similar role, with at least 2 years in a leadership position in a 5-star luxury hotel or similar. A Diploma Certificate or higher in Cookery or International Diploma in Culinary Arts is required, along with a strong understanding of luxury guest expectations.
Experience Required
Minimum 5 year(s)
Chef de chantier at Veolia Environnement SA
Chinon, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Team Coordination, Safety Audits, Mechanical Knowledge, Electromechanical Knowledge, Industrial Maintenance, Nuclear Industry Experience, Planning, Execution, Supervision, Communication, Problem Solving, Quality Assurance, Training, Compliance, Operational Readiness
Specialization
Candidates should have at least 3 years of experience in site supervision within the nuclear sector and possess basic knowledge in mechanics or electromechanics. Strong interpersonal and management skills are essential for achieving safety and operational objectives.
Experience Required
Minimum 2 year(s)
Executive Chef I at Brightview Senior Living, LLC
Crofton, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Menu Design, Team Leadership, Staff Training, Food Safety, Haccp, Kitchen Management, Food Preparation, Inventory Management, Customer Service, Hospitality, Servsafe
Specialization
Requires 4+ years of supervisory experience in a high-volume, customer-oriented dining venue. Must possess and maintain a valid ServSafe certification.
Experience Required
Minimum 2 year(s)
Executive Chef I at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Malay, Aklan, Philippines - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Guest Satisfaction, Financial Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Customer Service, Problem Solving, Performance Management, Coaching, Mentoring
Specialization
Candidates must possess either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef-D at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Menu Development, Food Safety, Sanitation Standards, Staff Development, Budgeting, Cost Control, Guest Relations, Team Leadership, Performance Management, Food Preparation, Quality Assurance, Purchasing, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef I at AC Hotel Humboldthain Park by Marriott
, , Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Sanitation Standards, Interpersonal Skills, Problem Solving, Communication, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Ardent Pub Group
London, England, United Kingdom - Full Time
Skills Needed
High Quality Dish Delivery, Innovative Dishes, Kitchen Team Support, Day To Day Operation Management, Food Quality Maintenance, Presentation Standards, Service Standards, Food Trends Understanding, Produce Seasonality Knowledge, Creative Approach, Detail Focus, Team Training, Team Motivation, Health And Safety Knowledge, Food Hygiene Compliance
Specialization
Candidates must have previous experience as a Junior Sous Chef or Senior Chef de Partie in a high-quality restaurant or pub setting. Essential requirements include a strong understanding of food trends and seasonality, a creative and detail-focused work approach, and proven ability to support and train the kitchen team while maintaining compliance with health and safety procedures.
Experience Required
Minimum 2 year(s)
Executive Chef I at AC Hotel Humboldthain Park by Marriott
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Quality Control, Interpersonal Skills, Sanitation Standards, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Pastry Production, Baking Production, Leadership, Dessert Preparation, Service Standards, Loss Prevention, Quality Control, Staff Supervision, Scheduling, Sanitation Compliance, Food Cost Calculation, Menu Creation, Equipment Maintenance, Recipe Standardization, Portion Control, Inventory Management
Specialization
Candidates must possess Pastry Chef level experience in a luxury hotel, including required baking experience, and a minimum of five years of progressive experience in a hotel or related field, along with a Culinary degree. Essential general requirements include maintaining a friendly demeanor, effective communication skills, the ability to multitask, and adherence to all health department sanitation laws.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
Adelaide, South Australia, Australia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Shift Supervision, Inventory Management, Guest Relations, Employee Training, Budget Management, Quality Control, Menu Development, Food Presentation, Team Coordination
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Core duties include maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Supervision, Inventory Management, Loss Prevention, Guest Relations, Shift Supervision, Food Presentation, Budget Management, Training, Performance Appraisal
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Key duties involve maintaining culinary standards, supervising daily shift operations, and providing exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous Chef (3013) at Bassett Street Brunch Club
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Preparation, Problem Solving, Communication, Time Management, Multi Tasking, Customer Service, Cooking Methods, Kitchen Equipment Operation, Leadership, Vendor Management
Specialization
Candidates must have at least a high school diploma and are preferred to have 2+ years of experience as a sous chef. A culinary degree is considered a plus, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
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 Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Indonesia -
Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

0.0

Posted On

19 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Baking, Decorating, Staff Leadership, Budget Management, Team Development, Training, Sanitation Standards, Food Preparation, Supervision, Financial Decision Making, Interpersonal Communication, Quality Control, Inventory Management, Loss Prevention, Customer Service, Recipe Development

Industry

Hospitality

Description
JOB SUMMARY Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Pastry Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • 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. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Recognizes superior quality products, presentations and flavor. • Maintains food preparation handling and correct storage standards. • Maintains purchasing, receiving and food storage standards. • Supports procedures for food & beverage portion and waste controls. • Follows proper handling and right temperature of all food products. • Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Ensures compliance with all applicable laws and regulations. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Strives to improve service performance. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. • Purchases appropriate supplies and manage inventories according to budget. Supports Training and Development Activities • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures property policies are administered fairly and consistently. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluates results to choose the best solution and solve problems. • Brings issues to the attention of the department manager and Human Resources as necessary. • Attends and participates in all pertinent meetings. 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. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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.
Responsibilities
The Sous Chef Pastry will exhibit creative baking and decorating talents by personally performing tasks while leading staff in preparing quality pastries for all areas, aiming to continually improve guest and employee satisfaction while maintaining the operating budget. This role involves leading the development and training of the team, ensuring high standards of sanitation and food quality are achieved across all pastry operations.
Sous Chef Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Indonesia - Full Time
Skills Needed
Baking, Decorating, Staff Leadership, Budget Management, Team Development, Training, Sanitation Standards, Food Preparation, Supervision, Financial Decision Making, Interpersonal Communication, Quality Control, Inventory Management, Loss Prevention, Customer Service, Recipe Development
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements include strong leadership, the ability to supervise daily operations, maintain strict food and sanitation standards, and drive continuous improvement in customer service and team performance.
Experience Required
Minimum 2 year(s)
Chef / Line Cook at Solista Carson City by Cogir
Bellevue, Washington, United States - Full Time
Skills Needed
Meal Preparation, Recipe Following, Sanitary Guidelines Adherence, Work Area Setup, Work Area Breakdown, Station Cleaning, Food Restocking, Health And Safety Regulation Adherence, Food Handling Certification, Chemical Storage, Large Batch Cooking, Knife Handling, Dietary Modification Knowledge, Scratch Cooking, Culinary Creativity, Team Collaboration
Specialization
Candidates need a High School Diploma or equivalent, and a Food Handler Card demonstrating knowledge of sanitation codes. A minimum of one year of experience in a full-service kitchen, including following recipes and cooking from scratch, is required, along with proficiency in kitchen equipment use and knife handling.
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Khartoum, Al Khartum, Sudan - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Supervision, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Menu Support, Quality Control, Food Presentation, Shift Supervision, Training, Budget Management
Specialization
Candidates must possess either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Key duties involve maintaining culinary standards, supervising daily shift operations, and providing exceptional customer service.
Experience Required
Minimum 2 year(s)
Head Pastry Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry Craft, Leadership, Food Safety, Teamwork, Cost Management, High Volume Production, Plated Desserts, Communication, Creativity, Organizational Skills, Presentation, Continuous Improvement
Specialization
Proven experience as a Head Pastry Chef or Senior Pastry Chef in a hotel or large-scale operation is required. Candidates should have a strong background in high-volume production and be confident in managing costs and leading a team.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
Mumbai, maharashtra, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Staff Supervision, Customer Service, Inventory Management, Menu Development, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Quality Control, Budget Management, Employee Recognition
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Kitchen Operations, Cooking, Plating, Leadership, Culinary Skills, Teamwork, Communication, Organization, Menu Planning, Recipe Execution, Inventory Management, Whs Compliance, Food Hygiene
Specialization
Candidates must have a minimum of three years' experience in a busy kitchen, preferably as a Chef De Partie or similar role, and possess strong teamwork and organizational skills. Applicants must also have the flexibility to work across all required service periods and must hold New Zealand working rights.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Kitchen Operations, Cooking, Plating, Leadership, Culinary Skills, Teamwork, Communication, Organization, Menu Planning, Recipe Execution, Inventory Management, Stock Monitoring, Whs Compliance, Food Hygiene
Specialization
Candidates must possess a minimum of three years' experience in a busy kitchen, preferably as a Chef De Partie or similar role, and must have the legal right to work in New Zealand. Essential attributes include strong teamwork, communication, organizational skills, a positive attitude, and flexibility to work across all required service periods.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Hygiene Standards, Team Training, Cost Control, Communication Skills, Attention To Detail, Time Management, Leadership, Stock Management, Collaboration, Customer Service, Industry Trends, Presentation Skills
Specialization
Candidates should have a minimum of 4 years of experience in a similar role, with at least 2 years in a leadership position in a 5-star luxury hotel or similar. A Diploma Certificate or higher in Cookery or International Diploma in Culinary Arts is required, along with a strong understanding of luxury guest expectations.
Experience Required
Minimum 5 year(s)
Chef de chantier at Veolia Environnement SA
Chinon, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Team Coordination, Safety Audits, Mechanical Knowledge, Electromechanical Knowledge, Industrial Maintenance, Nuclear Industry Experience, Planning, Execution, Supervision, Communication, Problem Solving, Quality Assurance, Training, Compliance, Operational Readiness
Specialization
Candidates should have at least 3 years of experience in site supervision within the nuclear sector and possess basic knowledge in mechanics or electromechanics. Strong interpersonal and management skills are essential for achieving safety and operational objectives.
Experience Required
Minimum 2 year(s)
Executive Chef I at Brightview Senior Living, LLC
Crofton, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Menu Design, Team Leadership, Staff Training, Food Safety, Haccp, Kitchen Management, Food Preparation, Inventory Management, Customer Service, Hospitality, Servsafe
Specialization
Requires 4+ years of supervisory experience in a high-volume, customer-oriented dining venue. Must possess and maintain a valid ServSafe certification.
Experience Required
Minimum 2 year(s)
Executive Chef I at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Malay, Aklan, Philippines - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Guest Satisfaction, Financial Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Customer Service, Problem Solving, Performance Management, Coaching, Mentoring
Specialization
Candidates must possess either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef-D at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Menu Development, Food Safety, Sanitation Standards, Staff Development, Budgeting, Cost Control, Guest Relations, Team Leadership, Performance Management, Food Preparation, Quality Assurance, Purchasing, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef I at AC Hotel Humboldthain Park by Marriott
, , Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Sanitation Standards, Interpersonal Skills, Problem Solving, Communication, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Ardent Pub Group
London, England, United Kingdom - Full Time
Skills Needed
High Quality Dish Delivery, Innovative Dishes, Kitchen Team Support, Day To Day Operation Management, Food Quality Maintenance, Presentation Standards, Service Standards, Food Trends Understanding, Produce Seasonality Knowledge, Creative Approach, Detail Focus, Team Training, Team Motivation, Health And Safety Knowledge, Food Hygiene Compliance
Specialization
Candidates must have previous experience as a Junior Sous Chef or Senior Chef de Partie in a high-quality restaurant or pub setting. Essential requirements include a strong understanding of food trends and seasonality, a creative and detail-focused work approach, and proven ability to support and train the kitchen team while maintaining compliance with health and safety procedures.
Experience Required
Minimum 2 year(s)
Executive Chef I at AC Hotel Humboldthain Park by Marriott
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Quality Control, Interpersonal Skills, Sanitation Standards, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Pastry Production, Baking Production, Leadership, Dessert Preparation, Service Standards, Loss Prevention, Quality Control, Staff Supervision, Scheduling, Sanitation Compliance, Food Cost Calculation, Menu Creation, Equipment Maintenance, Recipe Standardization, Portion Control, Inventory Management
Specialization
Candidates must possess Pastry Chef level experience in a luxury hotel, including required baking experience, and a minimum of five years of progressive experience in a hotel or related field, along with a Culinary degree. Essential general requirements include maintaining a friendly demeanor, effective communication skills, the ability to multitask, and adherence to all health department sanitation laws.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
Adelaide, South Australia, Australia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Shift Supervision, Inventory Management, Guest Relations, Employee Training, Budget Management, Quality Control, Menu Development, Food Presentation, Team Coordination
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Core duties include maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Supervision, Inventory Management, Loss Prevention, Guest Relations, Shift Supervision, Food Presentation, Budget Management, Training, Performance Appraisal
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Key duties involve maintaining culinary standards, supervising daily shift operations, and providing exceptional customer service.
Experience Required
Minimum 2 year(s)
Sous Chef (3013) at Bassett Street Brunch Club
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Preparation, Problem Solving, Communication, Time Management, Multi Tasking, Customer Service, Cooking Methods, Kitchen Equipment Operation, Leadership, Vendor Management
Specialization
Candidates must have at least a high school diploma and are preferred to have 2+ years of experience as a sous chef. A culinary degree is considered a plus, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
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.