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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 Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Clermont-Dessous, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Cash Handling, Micros Software, Haccp Standards, Inventory Management, Fifo Method, Team Coordination, Conflict Resolution, Communication, Attention To Detail, Stress Management, Professional Presentation, Hygiene And Safety Compliance
Specialization
Candidates must possess excellent interpersonal skills, a professional presentation, and the ability to work autonomously while maintaining team cohesion. A strong understanding of luxury service standards, hygiene regulations, and experience with point-of-sale systems like Micros is required.
Experience Required
Minimum 2 year(s)
Sous Chef-Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Staff Development, Sanitation Standards, Food Presentation, Purchasing, Food Storage, Compliance, Equipment Maintenance, Interpersonal Skills, Communication, Problem Solving, Coaching
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve ensuring culinary standards, leading kitchen shifts, providing exceptional customer service, and managing HR activities.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Rusutsu, Shiribeshi Subprefecture, Japan - Full Time
Skills Needed
Cooking, Baking, Culinary Arts, Team Leadership, Food Preparation, Quality Control, Kitchen Management, Customer Service, Wellness Focus
Specialization
Ideal candidates are passionate, active, proud of maintaining their health, optimistic, and adventurous, aligning with the Westin brand's focus on guest well-being. The company strives to be an equal opportunity employer, welcoming and providing opportunities for all individuals.
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)
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 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)
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Communication, Coordination, Attention To Detail, Anticipation, Team Spirit, Energy, Sociability, Salesmanship
Specialization
The ideal candidate must be energetic, sociable, possess strong interpersonal skills, and be sensitive to providing high-quality service, enjoying interaction and advising clients. A key requirement is having no seasickness, demonstrating team spirit, and possessing a sales-oriented mindset.
Senior Sous Chef at PENN Entertainment Inc
Aurora, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Quality, Safety Standards, Inventory Control, Labor Management, Staff Development, Customer Service, Problem Solving, Communication, Coaching, Team Building, Critical Thinking, Sanitation Compliance, Operational Excellence, Time Management
Specialization
Candidates must have a bachelor's degree and at least two years of progressively challenging experience in a large volume, high-quality food establishment. Strong interpersonal, communication, and problem-solving skills are required, along with knowledge of food and labor costs.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Courtyard by Marriott Harlingen
, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Quality Control, Stock Monitoring, Customer Service, Problem Solving, Time Management, Cooking, Garnishing, Decorative Displays, Safety Procedures
Specialization
Candidates should 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.
Experience Required
Minimum 5 year(s)
Chef de Rang H/F at EphemeraGroup
Serris, Ile-de-France, France - Full Time
Skills Needed
Table Service Techniques, Cash Register Software, Product Knowledge, Customer Advising, Cash Handling, Inventory Management, Hygiene Protocols, Fluent English, Communication Skills, Customer Relations, Organization, Pressure Management, Versatility, Professional Appearance, Attention To Detail
Specialization
Candidates must possess technical skills including mastery of table service techniques, proficiency with cash register software, product knowledge, and accurate cash handling, with fluent English required both written and spoken. Personal qualities sought are excellent communication, organization under pressure, versatility, and a professional demeanor, ideally supported by a hospitality diploma or 1 to 2 years of relevant experience.
Chef - Full Time at Hill Street Grocer
Cambridge, Tasmania, Australia - Full Time
Skills Needed
Cookery Qualifications, Food Preparation, Food Production, Technical Cooking Skills, Attention To Detail, Communication Skills, Energy, Initiative, Teamwork, Cleanliness, Food Safety, Workplace Health And Safety, Physical Fitness, Stamina, Manual Handling, Raw Ingredients Handling
Specialization
Candidates should have formal cookery qualifications or equivalent experience, along with proven skills in food preparation and production in a high-volume kitchen. Attention to detail, good communication skills, and a commitment to food safety are essential.
Experience Required
Minimum 2 year(s)
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fast Paced Environment, Cooking, Food Preparation, Daily Specials Creation, Cleaning, Detail Oriented, Recipe Following, Adaptability
Specialization
Applicants must possess a minimum of two years of experience in fine dining, with a culinary background being preferred. Essential qualities include being detail-oriented, capable of strictly following guidelines, thriving in a professional, fast-paced environment, and maintaining a positive attitude.
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, Guest Service
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and are expected to follow all company and 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.
Junior Sous chef at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Quality, Cost Control, Hygiene, Sanitisation, Leadership, Mentoring, Supervision, Menu Recipe Costing, Inventory Management, Haccp Guidelines, Team Scheduling, Performance Evaluation, Training, Guest Relations, Sustainable Procedures, Kitchen Operations
Specialization
Candidates must be capable of supervising kitchen operations, ensuring strict adherence to food quality, portion control, and sanitation guidelines, including HACCP standards. Leadership is crucial, involving mentoring, scheduling, performance evaluation, and continuous training of culinary colleagues.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Organization, Teamwork, Upselling, Csr Engagement, Procedure Adherence, Service Techniques, Cash Register Skills, Attention To Detail, Initiative, Salesmanship, Anticipation, English Conversation
Specialization
Candidates must be naturally cheerful and positive, capable of engaging both clients and colleagues, while demonstrating strong attention to detail and initiative to create unique customer experiences. Essential requirements include having a commercial and sales-oriented mindset, excellent organizational skills, flawless anticipation, proficiency in English conversation, and prior professional experience in similar roles.
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Organization, Teamwork, Upselling, Csr Engagement, Procedure Adherence, Service Techniques, Cash Register Skills, English Proficiency
Specialization
Candidates must be naturally cheerful and positive, capable of engaging both clients and colleagues, while demonstrating strong attention to detail and initiative to create unique customer experiences. A commercial and sales-oriented mindset, strong organizational skills, anticipation abilities, and conversational English are required, along with prior professional experience in these talents.
Chef de Produits at Haleon
Rueil-Malmaison, Ile-de-France, France - Full Time
Skills Needed
Market Analysis, Budget Management, Sales Forecasting, Creative Adaptation, Local Insights, Execution Excellence, Shopper Marketing, Media Strategy, Brand Identity, Competitive Analysis, Collaboration, Influencing Strategies, Online Activations, Communication, Teamwork, Analytical Skills
Specialization
Candidates should have 2 to 3 years of marketing experience, preferably in FMCG or pharma, and must be fluent in English. Strong analytical skills and the ability to work collaboratively in a team are essential.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at EphemeraGroup
Lille, Upper France, France - Full Time
Skills Needed
Service Techniques, Order Taking, Customer Advising, Cash Register Software, Inventory Management, Hygiene Protocols, Communication, Organization, Working Under Pressure, Versatility, Professional Presentation, Attention To Detail, Food Safety
Specialization
Candidates should possess mastery of dining room service techniques, proficiency with cash register software, and knowledge of food and beverage products to effectively advise customers. A hospitality diploma or at least 1 to 2 years of relevant dining service experience is required, alongside strong communication skills and the ability to work well under pressure.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

11 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
POSITION SUMMARY   Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None       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. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, 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
The Junior Sous Chef supervises kitchen staff, coordinates food preparation, and ensures high standards of food quality and presentation. They are also responsible for managing inventory, maintaining safety logs, and assisting management with staff training and scheduling.
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 Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Clermont-Dessous, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Cash Handling, Micros Software, Haccp Standards, Inventory Management, Fifo Method, Team Coordination, Conflict Resolution, Communication, Attention To Detail, Stress Management, Professional Presentation, Hygiene And Safety Compliance
Specialization
Candidates must possess excellent interpersonal skills, a professional presentation, and the ability to work autonomously while maintaining team cohesion. A strong understanding of luxury service standards, hygiene regulations, and experience with point-of-sale systems like Micros is required.
Experience Required
Minimum 2 year(s)
Sous Chef-Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Staff Development, Sanitation Standards, Food Presentation, Purchasing, Food Storage, Compliance, Equipment Maintenance, Interpersonal Skills, Communication, Problem Solving, Coaching
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve ensuring culinary standards, leading kitchen shifts, providing exceptional customer service, and managing HR activities.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Rusutsu, Shiribeshi Subprefecture, Japan - Full Time
Skills Needed
Cooking, Baking, Culinary Arts, Team Leadership, Food Preparation, Quality Control, Kitchen Management, Customer Service, Wellness Focus
Specialization
Ideal candidates are passionate, active, proud of maintaining their health, optimistic, and adventurous, aligning with the Westin brand's focus on guest well-being. The company strives to be an equal opportunity employer, welcoming and providing opportunities for all individuals.
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)
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 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)
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Communication, Coordination, Attention To Detail, Anticipation, Team Spirit, Energy, Sociability, Salesmanship
Specialization
The ideal candidate must be energetic, sociable, possess strong interpersonal skills, and be sensitive to providing high-quality service, enjoying interaction and advising clients. A key requirement is having no seasickness, demonstrating team spirit, and possessing a sales-oriented mindset.
Senior Sous Chef at PENN Entertainment Inc
Aurora, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Quality, Safety Standards, Inventory Control, Labor Management, Staff Development, Customer Service, Problem Solving, Communication, Coaching, Team Building, Critical Thinking, Sanitation Compliance, Operational Excellence, Time Management
Specialization
Candidates must have a bachelor's degree and at least two years of progressively challenging experience in a large volume, high-quality food establishment. Strong interpersonal, communication, and problem-solving skills are required, along with knowledge of food and labor costs.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Courtyard by Marriott Harlingen
, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Quality Control, Stock Monitoring, Customer Service, Problem Solving, Time Management, Cooking, Garnishing, Decorative Displays, Safety Procedures
Specialization
Candidates should 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.
Experience Required
Minimum 5 year(s)
Chef de Rang H/F at EphemeraGroup
Serris, Ile-de-France, France - Full Time
Skills Needed
Table Service Techniques, Cash Register Software, Product Knowledge, Customer Advising, Cash Handling, Inventory Management, Hygiene Protocols, Fluent English, Communication Skills, Customer Relations, Organization, Pressure Management, Versatility, Professional Appearance, Attention To Detail
Specialization
Candidates must possess technical skills including mastery of table service techniques, proficiency with cash register software, product knowledge, and accurate cash handling, with fluent English required both written and spoken. Personal qualities sought are excellent communication, organization under pressure, versatility, and a professional demeanor, ideally supported by a hospitality diploma or 1 to 2 years of relevant experience.
Chef - Full Time at Hill Street Grocer
Cambridge, Tasmania, Australia - Full Time
Skills Needed
Cookery Qualifications, Food Preparation, Food Production, Technical Cooking Skills, Attention To Detail, Communication Skills, Energy, Initiative, Teamwork, Cleanliness, Food Safety, Workplace Health And Safety, Physical Fitness, Stamina, Manual Handling, Raw Ingredients Handling
Specialization
Candidates should have formal cookery qualifications or equivalent experience, along with proven skills in food preparation and production in a high-volume kitchen. Attention to detail, good communication skills, and a commitment to food safety are essential.
Experience Required
Minimum 2 year(s)
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fast Paced Environment, Cooking, Food Preparation, Daily Specials Creation, Cleaning, Detail Oriented, Recipe Following, Adaptability
Specialization
Applicants must possess a minimum of two years of experience in fine dining, with a culinary background being preferred. Essential qualities include being detail-oriented, capable of strictly following guidelines, thriving in a professional, fast-paced environment, and maintaining a positive attitude.
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, Guest Service
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and are expected to follow all company and 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.
Junior Sous chef at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Quality, Cost Control, Hygiene, Sanitisation, Leadership, Mentoring, Supervision, Menu Recipe Costing, Inventory Management, Haccp Guidelines, Team Scheduling, Performance Evaluation, Training, Guest Relations, Sustainable Procedures, Kitchen Operations
Specialization
Candidates must be capable of supervising kitchen operations, ensuring strict adherence to food quality, portion control, and sanitation guidelines, including HACCP standards. Leadership is crucial, involving mentoring, scheduling, performance evaluation, and continuous training of culinary colleagues.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Organization, Teamwork, Upselling, Csr Engagement, Procedure Adherence, Service Techniques, Cash Register Skills, Attention To Detail, Initiative, Salesmanship, Anticipation, English Conversation
Specialization
Candidates must be naturally cheerful and positive, capable of engaging both clients and colleagues, while demonstrating strong attention to detail and initiative to create unique customer experiences. Essential requirements include having a commercial and sales-oriented mindset, excellent organizational skills, flawless anticipation, proficiency in English conversation, and prior professional experience in similar roles.
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Organization, Teamwork, Upselling, Csr Engagement, Procedure Adherence, Service Techniques, Cash Register Skills, English Proficiency
Specialization
Candidates must be naturally cheerful and positive, capable of engaging both clients and colleagues, while demonstrating strong attention to detail and initiative to create unique customer experiences. A commercial and sales-oriented mindset, strong organizational skills, anticipation abilities, and conversational English are required, along with prior professional experience in these talents.
Chef de Produits at Haleon
Rueil-Malmaison, Ile-de-France, France - Full Time
Skills Needed
Market Analysis, Budget Management, Sales Forecasting, Creative Adaptation, Local Insights, Execution Excellence, Shopper Marketing, Media Strategy, Brand Identity, Competitive Analysis, Collaboration, Influencing Strategies, Online Activations, Communication, Teamwork, Analytical Skills
Specialization
Candidates should have 2 to 3 years of marketing experience, preferably in FMCG or pharma, and must be fluent in English. Strong analytical skills and the ability to work collaboratively in a team are essential.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at EphemeraGroup
Lille, Upper France, France - Full Time
Skills Needed
Service Techniques, Order Taking, Customer Advising, Cash Register Software, Inventory Management, Hygiene Protocols, Communication, Organization, Working Under Pressure, Versatility, Professional Presentation, Attention To Detail, Food Safety
Specialization
Candidates should possess mastery of dining room service techniques, proficiency with cash register software, and knowledge of food and beverage products to effectively advise customers. A hospitality diploma or at least 1 to 2 years of relevant dining service experience is required, alongside strong communication skills and the ability to work well under pressure.