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Sous Chef - Expat at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety & Sanitation, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Food Presentation, Labor Management System
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Groupement Les Mousquetaires
Bollène, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Logistics Management, Team Leadership, Performance Monitoring, Reporting, Budget Management, Continuous Improvement, Resource Planning, Risk Prevention, Hr Management, Operational Performance, Stress Management, Decision Making
Specialization
Candidates must have solid knowledge of logistics and proficiency in reporting tools and financial indicators. Strong leadership skills, analytical thinking, and the ability to manage teams under stress are essential.
Experience Required
Minimum 2 year(s)
Chef de Rayon H/F at Proesa
Sainte-Foy-lès-Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Analysis, Customer Experience, Sales Development, Team Motivation, Commercial Acumen, Operational Execution, Sales Coaching, Results Orientation
Specialization
The ideal candidate must have successful experience in commercial team management and possess a strong culture of results and sales. A natural leadership ability on the floor and a desire to collectively improve team performance are essential.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Service Quality Assurance, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The candidate must be passionate about field operations with strong leadership and benevolence to unite teams. A high level of service orientation, professional presentation, and attention to detail are required to reflect the luxury standards of the establishment.
Experience Required
Minimum 2 year(s)
Head Chef Royal98 at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Culinary Techniques, Menu Planning, Food Cost Management, Leadership, Team Management, Haccp Compliance, Inventory Management, Quality Control, Staff Scheduling, Recruitment, Performance Development, Communication, Interpersonal Skills, International Cuisine Knowledge
Specialization
Candidates must have at least 2 years of experience as a Head Chef or Sous Chef with strong culinary and leadership skills. Proficiency in Dutch health and safety regulations (HACCP) and fluency in English are required.
Experience Required
Minimum 2 year(s)
Utility/Line Chef at goop Kitchen
Oakland, California, United States - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Recipe Adherence, Portion Control, Plate Presentation, Food Safety, Equipment Maintenance, Grilling, Broiling, Food Handling
Specialization
Candidates must be at least 18 years of age and possess a minimum of 1 year of experience in culinary training or a similar role. Knowledge of food safety and proper food handling procedures is required.
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Quality Control, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The ideal candidate is passionate about field operations and possesses strong leadership skills to unite teams with kindness. A professional presentation and a keen eye for detail are essential to reflect the high-end standards of the establishment.
Experience Required
Minimum 2 year(s)
Chef de Réception at Sige Relais Chateaux
Paris, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Reservation Management, Occupancy Optimization, Housekeeping Collaboration, Restaurant Collaboration, Cash Handling, Billing, Team Supervision, Team Motivation, Team Training, Sales Optimization, Distribution Cost Control, Revenue Management, Ota Commission Control, Service Quality Management, Complaint Resolution
Specialization
Candidates must have confirmed experience in accommodation management in a position of responsibility, excellent presentation, and strong customer service orientation. Proficiency in English is mandatory, leadership skills, rigor, organization, and teamwork are essential, with knowledge of Medialog being a plus.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Spie batignolles
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Technical Skills, Safety Regulations, Topography, Plan Reading, Workforce Planning, Adaptability, Organization, Authority, Interpersonal Skills
Specialization
Candidates should possess strong managerial qualities, technical skills, and the ability to read plans and understand safety regulations. Experience in workforce planning and a good sense of organization are also essential.
Experience Required
Minimum 2 year(s)
Chef Garde Manger at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Garde Manger, Personnel Selection, Cost Control, Quality Assurance, Hygiene Standards, Plating, Presentation, Inventory Management, Food Safety Management, Menu Planning, Staff Training, Charcuterie, Terrines, Buffet Preparation, Team Leadership, Fifo Principle
Specialization
Candidates must possess extensive practical and managerial experience (at least 3 years) related to the department's processes, along with a high school diploma or equivalent. Proficiency in English at an intermediate level is required, alongside basic computer skills and comprehensive knowledge of cold kitchen techniques and cuisine.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Front Office Management, Team Leadership, Customer Service, Reservation Management, Pms Software, Billing, Staff Training, Conflict Resolution, English Proficiency, French Proficiency, Microsoft Office, Quality Control, Revenue Management, Group Booking Coordination
Specialization
Candidates must have 3 to 5 years of experience in hotel reception, including at least 2 years in a management role within a 4 or 5-star establishment. Proficiency in hotel PMS software, excellent command of French and English, and strong leadership skills are required.
Experience Required
Minimum 2 year(s)
Sous/Banquet Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Cooking Techniques, Banquet Management, Food Quality Control, Sanitation Practices, Kitchen Management, Menu Execution, Team Leadership, Health And Safety Compliance, Inventory Management, Food Presentation
Specialization
Candidates must have at least 2 years of relative kitchen experience and a flexible schedule to work evenings, weekends, and holidays. Required certifications include Food Handler and Alcohol Awareness certifications.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Spie batignolles
Mérignac, New Aquitaine, France - Full Time
Skills Needed
Management, Technical Skills, Organization, Adaptability, Authority, Interpersonal Skills, Safety Regulations, Topography, Plan Reading, Workforce Planning, Material Management, Tool Management
Specialization
Candidates should possess strong managerial qualities, technical skills, and the ability to anticipate and organize tasks. Knowledge of safety regulations and the ability to read plans and manage resources are essential.
Experience Required
Minimum 2 year(s)
Marisol Sous Chef at The Boca Raton
Boca Raton, Florida, United States - Full Time
Skills Needed
Food Preparation, Sanitation Standards, Health Codes, Slicers, Mixers, Grinders, Food Processors, Mathematical Skills, Reading Comprehension, Manual Dexterity, Supervision, Staff Scheduling, Cost Control, Quality Control, Menu Planning, Lifting
Specialization
Candidates must possess thorough knowledge of hot and cold food preparation, good working knowledge of sanitation standards, and extensive skill in using various kitchen equipment. A high school diploma is required, culinary training is preferred, and three to five years of cooking experience is mandatory, with prior hotel and restaurant experience being a plus.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Leadership, Team Management, Customer Service, Organization, Stress Management, Communication, Pms Software, Reservation Systems, French Language, English Language, Office Suite, Hospitality Standards, Quality Control, Client Relations, Problem Solving
Specialization
Candidates should have 3 to 5 years of experience in reception, with at least 2 years in a supervisory role, preferably in a 4 or 5-star hotel. A background in hospitality or tourism is required, along with proficiency in hotel PMS and reservation tools.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Banquet Planning, Culinary Production, Kitchen Supervision, Food Safety, Inventory Management, Food Cost Control, Staff Training, Beo Execution, High Volume Production, Menu Presentation, Sanitation Compliance, Leadership
Specialization
Requires 2-4 years of culinary experience, preferably in high-volume banquet settings, and previous supervisory experience. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Starwood Hotels
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Operations, Leadership, Team Motivation, Inventory Management, Food Preparation, Line Staff Supervision, Guest Engagement, Financial Performance, Verbal Communication, Written Communication
Specialization
Requires a minimum of 2 years of similar culinary experience and advanced knowledge of kitchen operations. A post-secondary diploma or degree is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Chinese Head Chef at Hilton Hotels & Resorts
Tainan, , Taiwan - Full Time
Skills Needed
Chinese Cuisine, Ningbo Cuisine, Culinary Innovation, Team Leadership, Guest Interaction, Food Quality Control, Budget Management, Menu Planning, Supervision, Haccp Compliance, Training Manuals, Standard Operating Procedures, Inventory Control, Cost Control, Sanitation, Recipe Development
Specialization
Candidates must have at least 15 years of kitchen experience, including a minimum of 10 years as a Chinese Executive Chef, preferably in a 5-star hotel environment, with expertise in Ningbo Cuisine. A high school diploma is required, along with good verbal and written English skills, up-to-date sanitation certification, and knowledge of HACCP.
Experience Required
Minimum 10 year(s)
Demi Chef de Rang at Sige Relais Chateaux
Crozet, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Table Service, Customer Service, Order Management, Teamwork, Adaptability, Equipment Maintenance, Client Relations, Upselling, Communication
Specialization
Candidates must possess a CAP/BEP vocational qualification and have significant experience in a similar role. A strong team spirit and the ability to adapt to a luxury resort environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef Manager at Eataly North America
Santa Clara, California, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluation, Mise En Place
Specialization
Candidates need 4+ years of back-of-house experience, including at least one year in a management role. A bachelor's degree or a culinary arts degree is preferred, along with the ability to perform physical tasks like lifting 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef - Expat at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India -
Full Time

Start Date

Immediate

Expiry Date

09 Aug, 26

Salary

0.0

Posted On

11 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Staff Supervision, Food Safety & Sanitation, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Food Presentation, Labor Management System

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.   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   Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.   Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • 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. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.   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. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.   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. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • 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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures consistent high-quality product production while maintaining sanitation standards and operating budgets.
Sous Chef - Expat at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety & Sanitation, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Food Presentation, Labor Management System
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Groupement Les Mousquetaires
Bollène, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Logistics Management, Team Leadership, Performance Monitoring, Reporting, Budget Management, Continuous Improvement, Resource Planning, Risk Prevention, Hr Management, Operational Performance, Stress Management, Decision Making
Specialization
Candidates must have solid knowledge of logistics and proficiency in reporting tools and financial indicators. Strong leadership skills, analytical thinking, and the ability to manage teams under stress are essential.
Experience Required
Minimum 2 year(s)
Chef de Rayon H/F at Proesa
Sainte-Foy-lès-Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Analysis, Customer Experience, Sales Development, Team Motivation, Commercial Acumen, Operational Execution, Sales Coaching, Results Orientation
Specialization
The ideal candidate must have successful experience in commercial team management and possess a strong culture of results and sales. A natural leadership ability on the floor and a desire to collectively improve team performance are essential.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Service Quality Assurance, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The candidate must be passionate about field operations with strong leadership and benevolence to unite teams. A high level of service orientation, professional presentation, and attention to detail are required to reflect the luxury standards of the establishment.
Experience Required
Minimum 2 year(s)
Head Chef Royal98 at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Culinary Techniques, Menu Planning, Food Cost Management, Leadership, Team Management, Haccp Compliance, Inventory Management, Quality Control, Staff Scheduling, Recruitment, Performance Development, Communication, Interpersonal Skills, International Cuisine Knowledge
Specialization
Candidates must have at least 2 years of experience as a Head Chef or Sous Chef with strong culinary and leadership skills. Proficiency in Dutch health and safety regulations (HACCP) and fluency in English are required.
Experience Required
Minimum 2 year(s)
Utility/Line Chef at goop Kitchen
Oakland, California, United States - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Recipe Adherence, Portion Control, Plate Presentation, Food Safety, Equipment Maintenance, Grilling, Broiling, Food Handling
Specialization
Candidates must be at least 18 years of age and possess a minimum of 1 year of experience in culinary training or a similar role. Knowledge of food safety and proper food handling procedures is required.
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Quality Control, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The ideal candidate is passionate about field operations and possesses strong leadership skills to unite teams with kindness. A professional presentation and a keen eye for detail are essential to reflect the high-end standards of the establishment.
Experience Required
Minimum 2 year(s)
Chef de Réception at Sige Relais Chateaux
Paris, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Reservation Management, Occupancy Optimization, Housekeeping Collaboration, Restaurant Collaboration, Cash Handling, Billing, Team Supervision, Team Motivation, Team Training, Sales Optimization, Distribution Cost Control, Revenue Management, Ota Commission Control, Service Quality Management, Complaint Resolution
Specialization
Candidates must have confirmed experience in accommodation management in a position of responsibility, excellent presentation, and strong customer service orientation. Proficiency in English is mandatory, leadership skills, rigor, organization, and teamwork are essential, with knowledge of Medialog being a plus.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Spie batignolles
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Technical Skills, Safety Regulations, Topography, Plan Reading, Workforce Planning, Adaptability, Organization, Authority, Interpersonal Skills
Specialization
Candidates should possess strong managerial qualities, technical skills, and the ability to read plans and understand safety regulations. Experience in workforce planning and a good sense of organization are also essential.
Experience Required
Minimum 2 year(s)
Chef Garde Manger at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Garde Manger, Personnel Selection, Cost Control, Quality Assurance, Hygiene Standards, Plating, Presentation, Inventory Management, Food Safety Management, Menu Planning, Staff Training, Charcuterie, Terrines, Buffet Preparation, Team Leadership, Fifo Principle
Specialization
Candidates must possess extensive practical and managerial experience (at least 3 years) related to the department's processes, along with a high school diploma or equivalent. Proficiency in English at an intermediate level is required, alongside basic computer skills and comprehensive knowledge of cold kitchen techniques and cuisine.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Front Office Management, Team Leadership, Customer Service, Reservation Management, Pms Software, Billing, Staff Training, Conflict Resolution, English Proficiency, French Proficiency, Microsoft Office, Quality Control, Revenue Management, Group Booking Coordination
Specialization
Candidates must have 3 to 5 years of experience in hotel reception, including at least 2 years in a management role within a 4 or 5-star establishment. Proficiency in hotel PMS software, excellent command of French and English, and strong leadership skills are required.
Experience Required
Minimum 2 year(s)
Sous/Banquet Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Cooking Techniques, Banquet Management, Food Quality Control, Sanitation Practices, Kitchen Management, Menu Execution, Team Leadership, Health And Safety Compliance, Inventory Management, Food Presentation
Specialization
Candidates must have at least 2 years of relative kitchen experience and a flexible schedule to work evenings, weekends, and holidays. Required certifications include Food Handler and Alcohol Awareness certifications.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Spie batignolles
Mérignac, New Aquitaine, France - Full Time
Skills Needed
Management, Technical Skills, Organization, Adaptability, Authority, Interpersonal Skills, Safety Regulations, Topography, Plan Reading, Workforce Planning, Material Management, Tool Management
Specialization
Candidates should possess strong managerial qualities, technical skills, and the ability to anticipate and organize tasks. Knowledge of safety regulations and the ability to read plans and manage resources are essential.
Experience Required
Minimum 2 year(s)
Marisol Sous Chef at The Boca Raton
Boca Raton, Florida, United States - Full Time
Skills Needed
Food Preparation, Sanitation Standards, Health Codes, Slicers, Mixers, Grinders, Food Processors, Mathematical Skills, Reading Comprehension, Manual Dexterity, Supervision, Staff Scheduling, Cost Control, Quality Control, Menu Planning, Lifting
Specialization
Candidates must possess thorough knowledge of hot and cold food preparation, good working knowledge of sanitation standards, and extensive skill in using various kitchen equipment. A high school diploma is required, culinary training is preferred, and three to five years of cooking experience is mandatory, with prior hotel and restaurant experience being a plus.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Leadership, Team Management, Customer Service, Organization, Stress Management, Communication, Pms Software, Reservation Systems, French Language, English Language, Office Suite, Hospitality Standards, Quality Control, Client Relations, Problem Solving
Specialization
Candidates should have 3 to 5 years of experience in reception, with at least 2 years in a supervisory role, preferably in a 4 or 5-star hotel. A background in hospitality or tourism is required, along with proficiency in hotel PMS and reservation tools.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Banquet Planning, Culinary Production, Kitchen Supervision, Food Safety, Inventory Management, Food Cost Control, Staff Training, Beo Execution, High Volume Production, Menu Presentation, Sanitation Compliance, Leadership
Specialization
Requires 2-4 years of culinary experience, preferably in high-volume banquet settings, and previous supervisory experience. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Starwood Hotels
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Operations, Leadership, Team Motivation, Inventory Management, Food Preparation, Line Staff Supervision, Guest Engagement, Financial Performance, Verbal Communication, Written Communication
Specialization
Requires a minimum of 2 years of similar culinary experience and advanced knowledge of kitchen operations. A post-secondary diploma or degree is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Chinese Head Chef at Hilton Hotels & Resorts
Tainan, , Taiwan - Full Time
Skills Needed
Chinese Cuisine, Ningbo Cuisine, Culinary Innovation, Team Leadership, Guest Interaction, Food Quality Control, Budget Management, Menu Planning, Supervision, Haccp Compliance, Training Manuals, Standard Operating Procedures, Inventory Control, Cost Control, Sanitation, Recipe Development
Specialization
Candidates must have at least 15 years of kitchen experience, including a minimum of 10 years as a Chinese Executive Chef, preferably in a 5-star hotel environment, with expertise in Ningbo Cuisine. A high school diploma is required, along with good verbal and written English skills, up-to-date sanitation certification, and knowledge of HACCP.
Experience Required
Minimum 10 year(s)
Demi Chef de Rang at Sige Relais Chateaux
Crozet, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Table Service, Customer Service, Order Management, Teamwork, Adaptability, Equipment Maintenance, Client Relations, Upselling, Communication
Specialization
Candidates must possess a CAP/BEP vocational qualification and have significant experience in a similar role. A strong team spirit and the ability to adapt to a luxury resort environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef Manager at Eataly North America
Santa Clara, California, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluation, Mise En Place
Specialization
Candidates need 4+ years of back-of-house experience, including at least one year in a management role. A bachelor's degree or a culinary arts degree is preferred, along with the ability to perform physical tasks like lifting 50 pounds.
Experience Required
Minimum 2 year(s)