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Chef De Partie Jobs overseas

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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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Sanitation, Inventory Management, Menu Development, Quality Control, Budget Management, Customer Service, Team Leadership, Training, Event Coordination, Loss Prevention, Food Presentation
Specialization
Candidates must have a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to perform all kitchen duties in a high-demand environment.
Experience Required
Minimum 2 year(s)
Sous Chef Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Operations, Food Preparation, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma or GED with 4 years of culinary experience, or a 2-year degree in a related field with 2 years of experience. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Quality Control, Team Leadership, Training And Development, Scheduling, Communication, Customer Service, Safety Compliance, Decorative Food Display, Conflict Resolution, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred for this position.
Experience Required
Minimum 5 year(s)
Bakery Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, tamil nadu, India - Full Time
Skills Needed
Pastry Preparation, Food Safety, Staff Supervision, Menu Development, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Presentation, Training And Development, Sanitation Standards, Team Leadership, Quality Control, Communication Skills, Problem Solving, Loss Prevention
Specialization
Candidates must have 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 required to manage team performance and operational standards.
Experience Required
Minimum 2 year(s)
Chef de Chantier at Veolia Environnement SA
Ugine, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Team Supervision, Safety Audits, Planning, Coordination, Equipment Maintenance, Quality Assurance, Communication, Leadership, Problem Solving
Specialization
Candidates should have at least 3 years of experience in site supervision within the metallurgy or steel industry and have experience managing teams. Strong interpersonal and management skills are essential for achieving safety and operational goals.
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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Supervision, Inventory Management, Guest Relations, Budget Management, Loss Prevention, Training, Menu Development, Food Presentation, Shift Supervision
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Khánh Hòa, An Giang Province, Vietnam - 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, Safety Procedures, Teamwork, Guest Service
Specialization
The preferred qualifications include a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience, although no prior supervisory experience is required. Candidates must be able to perform physical tasks such as standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Courtyard by Marriott Deptford NJ
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Team Leadership, Customer Service, Inventory Management, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Quality Control, Menu Development, Staff Supervision, Time Management, Budget Management
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 and culinary skills are essential for this position.
Experience Required
Minimum 2 year(s)
Pick & Prep Chef at Lowes Foods LLC
Hanahan, South Carolina, United States - Full Time
Skills Needed
Guest Engagement, Product Preparation, Sampling, Suggestive Selling, Story Telling, Knife Skills, Merchandising, Operational Standards, Sanitation, Safety, Receiving, Ordering, Stocking, Pa Announcements, Communication Skills, Computer Skills
Specialization
Candidates must possess a friendly and outgoing personality with the ability to actively engage guests and demonstrate superior customer service, including storytelling and knife showmanship. Essential physical requirements include the ability to lift up to 50 lbs occasionally, stand for extended periods, and demonstrate proficiency in basic tasks like computer and scale operation.
Pastry Sous Chef at Compass Group
Los Angeles, California, United States - Full Time
Skills Needed
Pastry Production, Plated Desserts, Service Execution, Team Leadership, Training, Coaching, Sanitation Standards, Inventory Management, Waste Reduction, Food Cost Control, Collaboration, Time Management, Attention To Detail, Adaptability, Culinary Vision, Organization
Specialization
Candidates must possess three plus years of progressive pastry experience within a restaurant-focused kitchen environment, demonstrating a strong foundation in plated desserts and service execution. Essential qualities include a hands-on leadership style, strong organizational skills, and the ability to adapt quickly to shifting operational needs.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Auberge Collection
Mouzon, New Aquitaine, France - Full Time
Skills Needed
Customer Service, Communication, Food Service Techniques, Teamwork, Attention To Detail, Mathematical Skills, Food Safety, Wine Knowledge, High Gastronomy Etiquette
Specialization
Candidates should have confirmed experience in a similar role and excellent customer service skills. Proficiency in French and English, along with knowledge of food and wine service techniques, is essential.
Experience Required
Minimum 2 year(s)
Chef(fe) de Rang at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Customer Service, Restaurant Setup, Stock Management, Sales Development, Cash Register Management, Customer Satisfaction, Customer Loyalty, Agility, Team Spirit, Good Presentation, Discretion, Rigor, Organization
Specialization
Candidates must be dynamic, motivated, and capable of juggling tasks between different tables with agility, ideally holding a CAP/BEP in catering or having prior successful experience in a brasserie or traditional restaurant setting. Required qualities include good interpersonal and commercial skills, team spirit, good presentation, discretion, rigor, organization, and adherence to instructions.
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

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

0.0

Posted On

27 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
JOB SUMMARY   Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.   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 • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • 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.   Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations.   Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.   Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines.     Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • 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. At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, 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
This entry-level management role focuses on achieving daily kitchen objectives by assisting in leading staff across all kitchen areas, including food production, purchasing, and sanitation. The position is responsible for ensuring guest and employee satisfaction while adhering to the operating budget.
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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Sanitation, Inventory Management, Menu Development, Quality Control, Budget Management, Customer Service, Team Leadership, Training, Event Coordination, Loss Prevention, Food Presentation
Specialization
Candidates must have a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to perform all kitchen duties in a high-demand environment.
Experience Required
Minimum 2 year(s)
Sous Chef Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Operations, Food Preparation, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma or GED with 4 years of culinary experience, or a 2-year degree in a related field with 2 years of experience. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Quality Control, Team Leadership, Training And Development, Scheduling, Communication, Customer Service, Safety Compliance, Decorative Food Display, Conflict Resolution, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred for this position.
Experience Required
Minimum 5 year(s)
Bakery Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, tamil nadu, India - Full Time
Skills Needed
Pastry Preparation, Food Safety, Staff Supervision, Menu Development, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Presentation, Training And Development, Sanitation Standards, Team Leadership, Quality Control, Communication Skills, Problem Solving, Loss Prevention
Specialization
Candidates must have 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 required to manage team performance and operational standards.
Experience Required
Minimum 2 year(s)
Chef de Chantier at Veolia Environnement SA
Ugine, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Team Supervision, Safety Audits, Planning, Coordination, Equipment Maintenance, Quality Assurance, Communication, Leadership, Problem Solving
Specialization
Candidates should have at least 3 years of experience in site supervision within the metallurgy or steel industry and have experience managing teams. Strong interpersonal and management skills are essential for achieving safety and operational goals.
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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Supervision, Inventory Management, Guest Relations, Budget Management, Loss Prevention, Training, Menu Development, Food Presentation, Shift Supervision
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Khánh Hòa, An Giang Province, Vietnam - 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, Safety Procedures, Teamwork, Guest Service
Specialization
The preferred qualifications include a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience, although no prior supervisory experience is required. Candidates must be able to perform physical tasks such as standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Courtyard by Marriott Deptford NJ
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Team Leadership, Customer Service, Inventory Management, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Quality Control, Menu Development, Staff Supervision, Time Management, Budget Management
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 and culinary skills are essential for this position.
Experience Required
Minimum 2 year(s)
Pick & Prep Chef at Lowes Foods LLC
Hanahan, South Carolina, United States - Full Time
Skills Needed
Guest Engagement, Product Preparation, Sampling, Suggestive Selling, Story Telling, Knife Skills, Merchandising, Operational Standards, Sanitation, Safety, Receiving, Ordering, Stocking, Pa Announcements, Communication Skills, Computer Skills
Specialization
Candidates must possess a friendly and outgoing personality with the ability to actively engage guests and demonstrate superior customer service, including storytelling and knife showmanship. Essential physical requirements include the ability to lift up to 50 lbs occasionally, stand for extended periods, and demonstrate proficiency in basic tasks like computer and scale operation.
Pastry Sous Chef at Compass Group
Los Angeles, California, United States - Full Time
Skills Needed
Pastry Production, Plated Desserts, Service Execution, Team Leadership, Training, Coaching, Sanitation Standards, Inventory Management, Waste Reduction, Food Cost Control, Collaboration, Time Management, Attention To Detail, Adaptability, Culinary Vision, Organization
Specialization
Candidates must possess three plus years of progressive pastry experience within a restaurant-focused kitchen environment, demonstrating a strong foundation in plated desserts and service execution. Essential qualities include a hands-on leadership style, strong organizational skills, and the ability to adapt quickly to shifting operational needs.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Auberge Collection
Mouzon, New Aquitaine, France - Full Time
Skills Needed
Customer Service, Communication, Food Service Techniques, Teamwork, Attention To Detail, Mathematical Skills, Food Safety, Wine Knowledge, High Gastronomy Etiquette
Specialization
Candidates should have confirmed experience in a similar role and excellent customer service skills. Proficiency in French and English, along with knowledge of food and wine service techniques, is essential.
Experience Required
Minimum 2 year(s)
Chef(fe) de Rang at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Customer Service, Restaurant Setup, Stock Management, Sales Development, Cash Register Management, Customer Satisfaction, Customer Loyalty, Agility, Team Spirit, Good Presentation, Discretion, Rigor, Organization
Specialization
Candidates must be dynamic, motivated, and capable of juggling tasks between different tables with agility, ideally holding a CAP/BEP in catering or having prior successful experience in a brasserie or traditional restaurant setting. Required qualities include good interpersonal and commercial skills, team spirit, good presentation, discretion, rigor, organization, and adherence to instructions.
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)