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Chef De Partie Jobs overseas

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Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Scheduling
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and developing new culinary applications.
Experience Required
Minimum 2 year(s)
Demi Chef de Rang at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Service Techniques, Customer Relationship Management, Team Spirit, Punctuality, Willingness To Learn, Hygiene Standards
Specialization
Candidates should have a good command of service techniques and experience in customer service. They must be punctual, willing to learn, and possess strong teamwork skills.
Sous Chef (m/w/d) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Salzburg, Salzburg, Austria - Full Time
Skills Needed
Kitchen Management, Food Preparation, Shift Organization, Efficiency Optimization, Apprentice Training, New Employee Onboarding, Food Cost Control, Culinary Innovation, Executive Chef Support, Food Planning Implementation, Product Control, Haccp Compliance, Inventory Management, Trend Monitoring, German Language Proficiency, English Language Proficiency
Specialization
Candidates must possess good German and English language skills, with experience in banquets and seminars being advantageous. Essential qualifications include prior experience as a Sous Chef or several years as a Chef de Partie, strong organizational and planning abilities, high culinary competence, and proven leadership experience.
Experience Required
Minimum 5 year(s)
Head Chef Royal98 at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Culinary Techniques, Menu Planning, Food Cost Management, Leadership, Team Management, Haccp Compliance, Inventory Management, Quality Control, Staff Scheduling, Recruitment, Performance Development, Communication, Interpersonal Skills, International Cuisine Knowledge
Specialization
Candidates must have at least 2 years of experience as a Head Chef or Sous Chef with strong culinary and leadership skills. Proficiency in Dutch health and safety regulations (HACCP) and fluency in English are required.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Supervision, Conflict Resolution, Hospitality Management, Reservation Management, Quality Control, Safety Compliance, Communication, Luxury Service Standards
Specialization
The ideal candidate is a passionate leader with strong team management skills and a focus on detail. They must possess a professional demeanor and a deep understanding of high-end hospitality standards.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Front Office Management, Team Leadership, Customer Service, Reservation Management, Pms Software, Billing, Staff Training, Conflict Resolution, English Proficiency, French Proficiency, Microsoft Office, Quality Control, Revenue Management, Group Booking Coordination
Specialization
Candidates must have 3 to 5 years of experience in hotel reception, including at least 2 years in a management role within a 4 or 5-star establishment. Proficiency in hotel PMS software, excellent command of French and English, and strong leadership skills are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Rang at Sige Relais Chateaux
Crozet, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Table Service, Customer Service, Order Management, Teamwork, Adaptability, Equipment Maintenance, Client Relations, Upselling, Communication
Specialization
Candidates must possess a CAP/BEP vocational qualification and have significant experience in a similar role. A strong team spirit and the ability to adapt to a luxury resort environment are essential.
Experience Required
Minimum 2 year(s)
Chinese Head Chef at Hilton Hotels & Resorts
Tainan, , Taiwan - Full Time
Skills Needed
Chinese Cuisine, Ningbo Cuisine, Culinary Innovation, Team Leadership, Guest Interaction, Food Quality Control, Budget Management, Menu Planning, Supervision, Haccp Compliance, Training Manuals, Standard Operating Procedures, Inventory Control, Cost Control, Sanitation, Recipe Development
Specialization
Candidates must have at least 15 years of kitchen experience, including a minimum of 10 years as a Chinese Executive Chef, preferably in a 5-star hotel environment, with expertise in Ningbo Cuisine. A high school diploma is required, along with good verbal and written English skills, up-to-date sanitation certification, and knowledge of HACCP.
Experience Required
Minimum 10 year(s)
Chef d'équipe H/F at Spie batignolles
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Technical Skills, Safety Regulations, Topography, Plan Reading, Workforce Planning, Adaptability, Organization, Authority, Interpersonal Skills
Specialization
Candidates should possess strong managerial qualities, technical skills, and the ability to read plans and understand safety regulations. Experience in workforce planning and a good sense of organization are also essential.
Experience Required
Minimum 2 year(s)
Utility/Line Chef at goop Kitchen
Oakland, California, United States - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Recipe Adherence, Portion Control, Plate Presentation, Food Safety, Equipment Maintenance, Grilling, Broiling, Food Handling
Specialization
Candidates must be at least 18 years of age and possess a minimum of 1 year of experience in culinary training or a similar role. Knowledge of food safety and proper food handling procedures is required.
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Team Management, Front Office Operations, Check In/Out, Billing, Cash Collection, Closing Procedures, Quality Standards, Reservation Supervision, Quotation Elaboration, Revenue Optimization, Client Follow Up, Pms Mastery, Office Pack Knowledge, Digital Communication Tools, French, English
Specialization
Candidates must have 3 to 5 years of confirmed reception experience, including at least 2 years in a supervisory role, preferably within a 4 or 5-star hotel, following hospitality or tourism training. Excellent command of French and English is required, along with proficiency in hotel PMS and Office Pack tools.
Experience Required
Minimum 2 year(s)
Chef d'Equipe F/H at GROUPE ADF
Rognac, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Team Leadership, Maintenance Planning, Corrective Maintenance, Preventive Maintenance, Team Coordination, Performance Improvement, Safety Compliance, Client Satisfaction, Industrial Maintenance, Rigor, Autonomy, Dynamism, Proactivity, Interpersonal Skills, Driving License B
Specialization
Candidates must possess solid experience in industrial maintenance, recognized expertise, rigor, autonomy, dynamism, and proactivity. Possession of a valid Class B driver's license is mandatory for this position.
Experience Required
Minimum 5 year(s)
Head Banquet Chef at Downtown Flagstaff Marriott Residence Inn
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Communication, Problem Solving, Quality Control, Menu Development, Time Management, Interpersonal Skills, Operational Management, Guest Relations, Training
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, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Chinese Head Chef at Residence Inn Marriott Provo South University
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Quality Control, Problem Solving, Customer Service, Inventory Management, Decorative Food Displays, Portion Control, Motivation, Coaching, 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)
Sous Chef- Indian at SpringHill Suites by Marriott Loveland Kana Hotel Group
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Food Presentation, Interpersonal Skills, Problem Solving, Communication, Staff Development, Quality Control, Time Management, Creativity, Operational Management, Guest Relations
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. Strong leadership, culinary skills, and the ability to maintain high standards are essential.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Quality Control, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The ideal candidate is passionate about field operations and possesses strong leadership skills to unite teams with kindness. A professional presentation and a keen eye for detail are essential to reflect the high-end standards of the establishment.
Experience Required
Minimum 2 year(s)
Sous Chef - Thai at Minor International
Kalutara, Western Province, Sri Lanka - Full Time
Skills Needed
Thai Cuisine, Menu Creation, Food Preparation, Presentation, Staff Training, Kitchen Operations, Inventory Control, Cost Management, Ingredient Sourcing, Quality Control, Leadership, Team Management, Time Management, Attention To Detail, Creativity, Food Safety
Specialization
Candidates must have proven experience as a Sous Chef specializing in Thai cuisine, along with a culinary degree or equivalent professional training. Essential qualifications include excellent leadership, strong organizational skills, and deep knowledge of food safety standards.
Experience Required
Minimum 5 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Service Quality Assurance, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The candidate must be passionate about field operations with strong leadership and benevolence to unite teams. A high level of service orientation, professional presentation, and attention to detail are required to reflect the luxury standards of the establishment.
Experience Required
Minimum 2 year(s)
Cook or Chef - NT at endeavour group careers
Darwin, , Australia - Full Time
Skills Needed
Cooking, Culinary Arts, Team Collaboration, Hygiene, Safety, Quality Maintenance, Presentation, Organization, Communication
Specialization
Candidates must possess significant experience working in a fast-paced kitchen environment and hold the necessary trade cooking qualifications. Essential attributes include a blend of passion, precision, and productivity, supported by strong organizational and communication skills.
Experience Required
Minimum 2 year(s)
Chef de Banquetes at Accor
Ciudad de México, , Mexico - Full Time
Skills Needed
Culinary Skills, Mentoring, Conflict Resolution, Project Management, Communication, Food Safety, Sanitization, Quality Control, Menu Development, Team Leadership, Inventory Management, Customer Service, Presentation Skills, Training, Flexibility, Problem Solving
Specialization
Candidates should have strong culinary skills and experience in managing banquet operations, including menu development and food safety practices. Leadership qualities and the ability to train and mentor other chefs are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India -
Full Time

Start Date

Immediate

Expiry Date

31 May, 26

Salary

0.0

Posted On

02 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Scheduling

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.   Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.   Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. 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
The Sous Chef is accountable for the overall success of daily kitchen operations, exhibiting culinary talent while leading staff and managing all food-related functions. This role involves supervising all kitchen areas to ensure consistent, high-quality product delivery and guiding staff development while maintaining operational budgets.
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Scheduling
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and developing new culinary applications.
Experience Required
Minimum 2 year(s)
Demi Chef de Rang at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Service Techniques, Customer Relationship Management, Team Spirit, Punctuality, Willingness To Learn, Hygiene Standards
Specialization
Candidates should have a good command of service techniques and experience in customer service. They must be punctual, willing to learn, and possess strong teamwork skills.
Sous Chef (m/w/d) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Salzburg, Salzburg, Austria - Full Time
Skills Needed
Kitchen Management, Food Preparation, Shift Organization, Efficiency Optimization, Apprentice Training, New Employee Onboarding, Food Cost Control, Culinary Innovation, Executive Chef Support, Food Planning Implementation, Product Control, Haccp Compliance, Inventory Management, Trend Monitoring, German Language Proficiency, English Language Proficiency
Specialization
Candidates must possess good German and English language skills, with experience in banquets and seminars being advantageous. Essential qualifications include prior experience as a Sous Chef or several years as a Chef de Partie, strong organizational and planning abilities, high culinary competence, and proven leadership experience.
Experience Required
Minimum 5 year(s)
Head Chef Royal98 at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Culinary Techniques, Menu Planning, Food Cost Management, Leadership, Team Management, Haccp Compliance, Inventory Management, Quality Control, Staff Scheduling, Recruitment, Performance Development, Communication, Interpersonal Skills, International Cuisine Knowledge
Specialization
Candidates must have at least 2 years of experience as a Head Chef or Sous Chef with strong culinary and leadership skills. Proficiency in Dutch health and safety regulations (HACCP) and fluency in English are required.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Supervision, Conflict Resolution, Hospitality Management, Reservation Management, Quality Control, Safety Compliance, Communication, Luxury Service Standards
Specialization
The ideal candidate is a passionate leader with strong team management skills and a focus on detail. They must possess a professional demeanor and a deep understanding of high-end hospitality standards.
Experience Required
Minimum 2 year(s)
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Front Office Management, Team Leadership, Customer Service, Reservation Management, Pms Software, Billing, Staff Training, Conflict Resolution, English Proficiency, French Proficiency, Microsoft Office, Quality Control, Revenue Management, Group Booking Coordination
Specialization
Candidates must have 3 to 5 years of experience in hotel reception, including at least 2 years in a management role within a 4 or 5-star establishment. Proficiency in hotel PMS software, excellent command of French and English, and strong leadership skills are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Rang at Sige Relais Chateaux
Crozet, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Table Service, Customer Service, Order Management, Teamwork, Adaptability, Equipment Maintenance, Client Relations, Upselling, Communication
Specialization
Candidates must possess a CAP/BEP vocational qualification and have significant experience in a similar role. A strong team spirit and the ability to adapt to a luxury resort environment are essential.
Experience Required
Minimum 2 year(s)
Chinese Head Chef at Hilton Hotels & Resorts
Tainan, , Taiwan - Full Time
Skills Needed
Chinese Cuisine, Ningbo Cuisine, Culinary Innovation, Team Leadership, Guest Interaction, Food Quality Control, Budget Management, Menu Planning, Supervision, Haccp Compliance, Training Manuals, Standard Operating Procedures, Inventory Control, Cost Control, Sanitation, Recipe Development
Specialization
Candidates must have at least 15 years of kitchen experience, including a minimum of 10 years as a Chinese Executive Chef, preferably in a 5-star hotel environment, with expertise in Ningbo Cuisine. A high school diploma is required, along with good verbal and written English skills, up-to-date sanitation certification, and knowledge of HACCP.
Experience Required
Minimum 10 year(s)
Chef d'équipe H/F at Spie batignolles
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Technical Skills, Safety Regulations, Topography, Plan Reading, Workforce Planning, Adaptability, Organization, Authority, Interpersonal Skills
Specialization
Candidates should possess strong managerial qualities, technical skills, and the ability to read plans and understand safety regulations. Experience in workforce planning and a good sense of organization are also essential.
Experience Required
Minimum 2 year(s)
Utility/Line Chef at goop Kitchen
Oakland, California, United States - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Recipe Adherence, Portion Control, Plate Presentation, Food Safety, Equipment Maintenance, Grilling, Broiling, Food Handling
Specialization
Candidates must be at least 18 years of age and possess a minimum of 1 year of experience in culinary training or a similar role. Knowledge of food safety and proper food handling procedures is required.
Chef de Réception at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Team Management, Front Office Operations, Check In/Out, Billing, Cash Collection, Closing Procedures, Quality Standards, Reservation Supervision, Quotation Elaboration, Revenue Optimization, Client Follow Up, Pms Mastery, Office Pack Knowledge, Digital Communication Tools, French, English
Specialization
Candidates must have 3 to 5 years of confirmed reception experience, including at least 2 years in a supervisory role, preferably within a 4 or 5-star hotel, following hospitality or tourism training. Excellent command of French and English is required, along with proficiency in hotel PMS and Office Pack tools.
Experience Required
Minimum 2 year(s)
Chef d'Equipe F/H at GROUPE ADF
Rognac, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Team Leadership, Maintenance Planning, Corrective Maintenance, Preventive Maintenance, Team Coordination, Performance Improvement, Safety Compliance, Client Satisfaction, Industrial Maintenance, Rigor, Autonomy, Dynamism, Proactivity, Interpersonal Skills, Driving License B
Specialization
Candidates must possess solid experience in industrial maintenance, recognized expertise, rigor, autonomy, dynamism, and proactivity. Possession of a valid Class B driver's license is mandatory for this position.
Experience Required
Minimum 5 year(s)
Head Banquet Chef at Downtown Flagstaff Marriott Residence Inn
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Communication, Problem Solving, Quality Control, Menu Development, Time Management, Interpersonal Skills, Operational Management, Guest Relations, Training
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, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Chinese Head Chef at Residence Inn Marriott Provo South University
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Quality Control, Problem Solving, Customer Service, Inventory Management, Decorative Food Displays, Portion Control, Motivation, Coaching, 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)
Sous Chef- Indian at SpringHill Suites by Marriott Loveland Kana Hotel Group
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Food Presentation, Interpersonal Skills, Problem Solving, Communication, Staff Development, Quality Control, Time Management, Creativity, Operational Management, Guest Relations
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. Strong leadership, culinary skills, and the ability to maintain high standards are essential.
Experience Required
Minimum 2 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Quality Control, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The ideal candidate is passionate about field operations and possesses strong leadership skills to unite teams with kindness. A professional presentation and a keen eye for detail are essential to reflect the high-end standards of the establishment.
Experience Required
Minimum 2 year(s)
Sous Chef - Thai at Minor International
Kalutara, Western Province, Sri Lanka - Full Time
Skills Needed
Thai Cuisine, Menu Creation, Food Preparation, Presentation, Staff Training, Kitchen Operations, Inventory Control, Cost Management, Ingredient Sourcing, Quality Control, Leadership, Team Management, Time Management, Attention To Detail, Creativity, Food Safety
Specialization
Candidates must have proven experience as a Sous Chef specializing in Thai cuisine, along with a culinary degree or equivalent professional training. Essential qualifications include excellent leadership, strong organizational skills, and deep knowledge of food safety standards.
Experience Required
Minimum 5 year(s)
Chef(fe) Plagiste at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Management, Reservation Management, Service Quality Assurance, Conflict Resolution, Hospitality Management, Communication, Organization, Safety Compliance
Specialization
The candidate must be passionate about field operations with strong leadership and benevolence to unite teams. A high level of service orientation, professional presentation, and attention to detail are required to reflect the luxury standards of the establishment.
Experience Required
Minimum 2 year(s)
Cook or Chef - NT at endeavour group careers
Darwin, , Australia - Full Time
Skills Needed
Cooking, Culinary Arts, Team Collaboration, Hygiene, Safety, Quality Maintenance, Presentation, Organization, Communication
Specialization
Candidates must possess significant experience working in a fast-paced kitchen environment and hold the necessary trade cooking qualifications. Essential attributes include a blend of passion, precision, and productivity, supported by strong organizational and communication skills.
Experience Required
Minimum 2 year(s)
Chef de Banquetes at Accor
Ciudad de México, , Mexico - Full Time
Skills Needed
Culinary Skills, Mentoring, Conflict Resolution, Project Management, Communication, Food Safety, Sanitization, Quality Control, Menu Development, Team Leadership, Inventory Management, Customer Service, Presentation Skills, Training, Flexibility, Problem Solving
Specialization
Candidates should have strong culinary skills and experience in managing banquet operations, including menu development and food safety practices. Leadership qualities and the ability to train and mentor other chefs are essential.
Experience Required
Minimum 5 year(s)