Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 8539 results in (2) seconds Clear Filters

Jobs Search

About 8539 results in (2) seconds
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)
Chef de Rang H/F at Ephemera Group
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Table Service, Customer Service, Order Taking, Cash Handling, Inventory Management, Food Safety, Hygiene Protocols, Communication, Organization, Multitasking, Upselling, Pos Software
Specialization
Candidates should have 1 to 2 years of experience in restaurant service and possess strong communication and organizational skills. A professional degree in hospitality or catering is preferred.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Food Safety, Haccp, Inventory Control, Staff Training, Cost Control, Menu Development, Public Health Regulations, Team Leadership, Quality Assurance, Equipment Maintenance, Administrative Skills, Coaching, Microsoft Office, Culinary Arts
Specialization
Candidates must have 10 years of experience in 5-star hotels, high-end restaurants, or cruise lines, along with a 3-year apprenticeship or a Bachelor of Science degree in Pastry Culinary Arts. Proficiency in English, strong leadership abilities, and relevant food safety certifications are required.
Experience Required
Minimum 10 year(s)
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
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)
Junior Sous Chef at TownePlace Suites by Marriott Atlanta Alpharetta
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Quality Control, Food Safety, Kitchen Equipment Use, Cleaning, Temperature Monitoring, Communication, Teamwork, Professional Appearance
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and they are expected to follow all company safety procedures while maintaining a professional appearance. A high school diploma or G.E.D. equivalent is preferred, along with at least one year of related work experience, though no prior supervisory experience is required.
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Kitchen Organization, Cuisine Development, Food Presentation, Budget Achievement, Food Cost Minimization, Food Safety, Sanitation Practices, Demand Forecasting, Staffing Efficiency, Asset Management, Preventative Maintenance, Team Leadership, Training, Supervision, Inter Departmental Communication, Hands On Approach
Specialization
Candidates must possess a minimum of 2 to 3 years of experience in a similar role, preferably in an island resort, and hold a professional culinary qualification or diploma. Strong knowledge of international cuisine, buffet operations, food safety standards (HACCP), and proven leadership skills for supervising and training junior staff are essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at IHG Career
, , Vietnam - Full Time
Skills Needed
Pastry Production, Staff Supervision, Equipment Maintenance, Duty Rostering, Presentation Standards, Purchasing Liaison, Menu Planning, Hygiene Standards, Expense Control, Mise En Place, Host Training, Coaching, Discipline, Brand Standards, Luxury Market Experience, Culinary Arts
Specialization
Candidates must have at least 2 years of experience in a similar position, with prior experience as a Pastry Chef preferred, especially within the luxury market. A culinary degree from a recognized hospitality school is preferred, and fluency in English for clear communication is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Downtown Flagstaff Marriott Residence Inn
Ernakulam, kerala, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Staff Supervision, Guest Relations, Inventory Management, Menu Development, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Event Coordination, Quality Control, Customer Service, Budget Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership skills and the ability to maintain high standards in food production and sanitation.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Pastry Preparation, Ice Cream Making, Chocolate Tempering, Dessert Menu Creation, Food Quality Control, Team Training, Inventory Management, Sanitation Compliance, Production Scheduling, Cost Management, Purchasing, Bread Making, Plated Desserts, Cake Decoration, Problem Resolution, Delegation
Specialization
Candidates need a minimum of four years of experience as an assistant pastry chef in hotels with fine dining and banquet knowledge, alongside an associate's degree. Essential skills include English proficiency, mathematical calculation ability, attention to detail, and the capacity to work cohesively under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at Residence Inn Marriott Provo South University
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Service Performance, Quality Control, Food Presentation, Shift Supervision, Staff Training, Guest Relations, 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. Core duties involve maintaining culinary standards, supervising daily shift operations, and ensuring high-quality food preparation and presentation.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kochi, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Shift Supervision, Quality Control, Menu Development, Budget Management, Employee 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. Core activities include maintaining culinary standards, supervising daily shift operations, and ensuring high-quality food preparation and presentation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Thrippunithura, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Supervision, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Menu Development, Food Presentation, Shift Operations, Staff Training, Budget Management, Quality Control
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)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Hobart, Tasmania, Australia - Full Time
Skills Needed
Team Motivation, Producer Relationship Building, Attention To Detail, Proactive Mindset, Decision Making, Creativity, Customer Service Focus, Culinary Trends Knowledge, Commitment, Reliability, Flexibility, Cooking
Specialization
Candidates must possess previous experience as a Junior Sous Chef and hold a formal Chef trade qualification. Essential attributes include the ability to build strong producer relationships, impeccable attention to detail, a proactive mindset for sound business decisions, and the drive and passion for cooking.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Food Thawing, Portion Control, Food Garnish, Food Logging, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Employee Assistance, Hiring, Training, Scheduling, Safety Procedures, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional communication and teamwork.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Staff Assistance, Menu Communication, Hiring, Training, Scheduling, Employee Evaluation, Safety Procedures, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company and safety policies.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kudahuvadhoo, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Staff Assistance, Menu Communication, Safety Procedures, Employee Coaching, Teamwork, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong communication and teamwork abilities.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Hiring, Training, Scheduling, Evaluation, Counseling, Disciplining, Motivating, Coaching, Safety Procedures
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Bern's Steak House
Tampa, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Beverage Manufacturing

Description
Job Summary: Bern's Steak House's Junior Sous Chef will be responsible to ensure exceptional preparation of all food to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Executive Chef and Ownership The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law. Essential Functions Assist in maintaining a motivated, interactive positive team Assist with training staff Responsible for daily function of the kitchen operations Maintain professionalism with team members, managers and guests. Handle daily scheduling of team members and make adjustments when necessary Solve team member issues such as call outs or any other daily issue that should arise with team members Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels. Ensure prep and execution of food Ensure team is in proper uniform/approved attire Demonstrate positive communication with team Maintain fair and consistent coaching and counseling Attend meetings as necessary Communicate and maintain positive inter-departmental relations Ability to work efficiently and effectively Ability to work flexible shifts: nights, weekend, holidays Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment General cleaning to include equipment, floors, walls, coolers, and freezers Knowledge of different cooking recipes and all kitchen equipment Able to make great quality food Communicate with Chef de Cuisine and Executive Chef next shift any issues Follow Serv-Safe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Maintain the kitchen work area in an orderly and clean condition Follow proper hand washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans daily Assist with loading and unloading of food deliveries and supplies when needed Maintain a professional presentable uniform and personal grooming Maintain a sense of ownership for the restaurant Education & Experience High School diploma or higher Five years previous culinary experience required Excellent Interpersonal skills Excellent communication skills, both verbal and written Ability to use technology e.g. tablets, iPads, Email, Spreadsheets Physical Demands Ability to sit or stand for extended periods of time Ability to communicate clearly Corrected vision to normal range Ability to work long hours as needed Ability to lift 25 – 50 lbs. Ability to use knives and kitchen machinery safely and effectively Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the restaurant, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate Closed On Monday 2024 Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours) Custom Supplemental Insurance Coverages Through AFLAC Life Insurance Policy (10-, 20-, & 30-year terms) Short Term Disability Income Insurance Accident Advantage On/Off Job Insurance Cancer Protection Insurance Critical Care Protection Insurance Hospital Choice Insurance Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets Family First Discounts 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests 20% off total purchase at Bern’s Fine Wines & Spirits retail store 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee 20% off Spa Services at Spa Evangeline for employee 20% off Epicurean Theatre classes per online purchase Marriott Friends and Family Discount for hotel accommodations Complimentary Manager Shift Meal from the Restaurant’s Menu Free, Secure, Covered Parking Continued Education through Management Training Courses Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days Custom Packaging Health Plan Options with Tenure Based Employer Contribution Health Dental Vision Internal Career Growth Opportunities 1-Year 401K Employer Match of 25% Up to the First 6% Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials
Responsibilities
The Junior Sous Chef is responsible for overseeing daily kitchen operations, ensuring high-quality food preparation, and maintaining a clean, safe, and efficient work environment. They also manage staff scheduling, training, and team performance to ensure consistent service standards.
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)
Chef de Rang H/F at Ephemera Group
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Table Service, Customer Service, Order Taking, Cash Handling, Inventory Management, Food Safety, Hygiene Protocols, Communication, Organization, Multitasking, Upselling, Pos Software
Specialization
Candidates should have 1 to 2 years of experience in restaurant service and possess strong communication and organizational skills. A professional degree in hospitality or catering is preferred.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Food Safety, Haccp, Inventory Control, Staff Training, Cost Control, Menu Development, Public Health Regulations, Team Leadership, Quality Assurance, Equipment Maintenance, Administrative Skills, Coaching, Microsoft Office, Culinary Arts
Specialization
Candidates must have 10 years of experience in 5-star hotels, high-end restaurants, or cruise lines, along with a 3-year apprenticeship or a Bachelor of Science degree in Pastry Culinary Arts. Proficiency in English, strong leadership abilities, and relevant food safety certifications are required.
Experience Required
Minimum 10 year(s)
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
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)
Junior Sous Chef at TownePlace Suites by Marriott Atlanta Alpharetta
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Quality Control, Food Safety, Kitchen Equipment Use, Cleaning, Temperature Monitoring, Communication, Teamwork, Professional Appearance
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and they are expected to follow all company safety procedures while maintaining a professional appearance. A high school diploma or G.E.D. equivalent is preferred, along with at least one year of related work experience, though no prior supervisory experience is required.
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Kitchen Organization, Cuisine Development, Food Presentation, Budget Achievement, Food Cost Minimization, Food Safety, Sanitation Practices, Demand Forecasting, Staffing Efficiency, Asset Management, Preventative Maintenance, Team Leadership, Training, Supervision, Inter Departmental Communication, Hands On Approach
Specialization
Candidates must possess a minimum of 2 to 3 years of experience in a similar role, preferably in an island resort, and hold a professional culinary qualification or diploma. Strong knowledge of international cuisine, buffet operations, food safety standards (HACCP), and proven leadership skills for supervising and training junior staff are essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at IHG Career
, , Vietnam - Full Time
Skills Needed
Pastry Production, Staff Supervision, Equipment Maintenance, Duty Rostering, Presentation Standards, Purchasing Liaison, Menu Planning, Hygiene Standards, Expense Control, Mise En Place, Host Training, Coaching, Discipline, Brand Standards, Luxury Market Experience, Culinary Arts
Specialization
Candidates must have at least 2 years of experience in a similar position, with prior experience as a Pastry Chef preferred, especially within the luxury market. A culinary degree from a recognized hospitality school is preferred, and fluency in English for clear communication is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Downtown Flagstaff Marriott Residence Inn
Ernakulam, kerala, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Staff Supervision, Guest Relations, Inventory Management, Menu Development, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Event Coordination, Quality Control, Customer Service, Budget Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership skills and the ability to maintain high standards in food production and sanitation.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Pastry Preparation, Ice Cream Making, Chocolate Tempering, Dessert Menu Creation, Food Quality Control, Team Training, Inventory Management, Sanitation Compliance, Production Scheduling, Cost Management, Purchasing, Bread Making, Plated Desserts, Cake Decoration, Problem Resolution, Delegation
Specialization
Candidates need a minimum of four years of experience as an assistant pastry chef in hotels with fine dining and banquet knowledge, alongside an associate's degree. Essential skills include English proficiency, mathematical calculation ability, attention to detail, and the capacity to work cohesively under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at Residence Inn Marriott Provo South University
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Service Performance, Quality Control, Food Presentation, Shift Supervision, Staff Training, Guest Relations, 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. Core duties involve maintaining culinary standards, supervising daily shift operations, and ensuring high-quality food preparation and presentation.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kochi, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Shift Supervision, Quality Control, Menu Development, Budget Management, Employee 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. Core activities include maintaining culinary standards, supervising daily shift operations, and ensuring high-quality food preparation and presentation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Thrippunithura, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Supervision, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Menu Development, Food Presentation, Shift Operations, Staff Training, Budget Management, Quality Control
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)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Hobart, Tasmania, Australia - Full Time
Skills Needed
Team Motivation, Producer Relationship Building, Attention To Detail, Proactive Mindset, Decision Making, Creativity, Customer Service Focus, Culinary Trends Knowledge, Commitment, Reliability, Flexibility, Cooking
Specialization
Candidates must possess previous experience as a Junior Sous Chef and hold a formal Chef trade qualification. Essential attributes include the ability to build strong producer relationships, impeccable attention to detail, a proactive mindset for sound business decisions, and the drive and passion for cooking.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Food Thawing, Portion Control, Food Garnish, Food Logging, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Employee Assistance, Hiring, Training, Scheduling, Safety Procedures, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional communication and teamwork.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Staff Assistance, Menu Communication, Hiring, Training, Scheduling, Employee Evaluation, Safety Procedures, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company and safety policies.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kudahuvadhoo, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Staff Assistance, Menu Communication, Safety Procedures, Employee Coaching, Teamwork, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong communication and teamwork abilities.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Hiring, Training, Scheduling, Evaluation, Counseling, Disciplining, Motivating, Coaching, Safety Procedures
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)