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Chef De Partie Jobs overseas

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Banquet Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Lapu-Lapu, Central Visayas, Philippines - Full Time
Skills Needed
Food Presentation, Meal Preparation, Plate Ups, Portion Control, Garnish, Buffet Setup, Action Stations, Meat Carving, Stock Management, Operating Ovens, Grills, Fryers, Chopping, Cooking, Cold Food Preparation, Team Support
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience or certifications are required. The role demands physical stamina, including standing for long periods and lifting up to 50 pounds, alongside food preparation and quality control duties.
Experience Required
Minimum 2 year(s)
Sous Chef(Indian) at Fairfield by Marriott Uncasville Groton Area
, maharashtra, India - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Inventory Control, Team Building, Customer Service, Performance Management, Coaching, Problem Solving, Equipment Maintenance
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 like coaching and performance appraisals.
Experience Required
Minimum 2 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, Problem Solving, Communication, Time Management, Creativity, Quality Control, Interpersonal Skills, Operational Management, Guest Relations, Safety Procedures
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 2 year(s)
EN - Chef Manager at Hana Group
Leicester, England, United Kingdom - Full Time
Skills Needed
Leadership, Initiative, Flexibility, Customer Service, Teamwork, High Standards Maintenance, Food Production, Food Safety, Health And Safety Regulations, Brand Standards Compliance, Policy Compliance, Accountability, Kiosk Management, Audit Standards, Forward Planning, Multitasking
Specialization
Candidates must be enthusiastic, energetic, flexible, and customer-focused, with proven experience in leading people to build their confidence and capability. A good understanding of Food Safety & Health and Safety regulations, the ability to work early shifts starting at 6 am, and reliable transportation are essential requirements.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Léon Grosse
Saint-Rémy, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Construction Management, Site Supervision, Quality Control, Safety Management, Supply Chain Management, Team Leadership, Organization, Structural Work, Technical Coordination
Specialization
Candidates should have at least 3 years of experience in a similar construction role, either through technical training or self-taught experience. Strong organizational skills, a sense of responsibility, and the ability to lead by example are required.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Macclesfield, England, United Kingdom - Full Time
Skills Needed
Leading People, Team Building, Can Do Attitude, Customer Service, Teamwork, Food Preparation, Food Safety, Health And Safety Regulations, Brand Standards, Policy Compliance, Accountability, Audit Standards, Cleanliness, Forward Planning, Multitasking, Early Rising
Specialization
Candidates must be enthusiastic, energetic, flexible, and able to demonstrate initiative while maintaining high standards, whether working alone or as part of a team. Essential requirements include experience in leading people, the ability to lead by example in a fast-paced environment, pride in work, and a good understanding of Food Safety & Health and Safety regulations, along with reliable transportation for early morning shifts.
Experience Required
Minimum 2 year(s)
Kitchen Sous Chef at Century Casinos Inc
St. Albert, Alberta, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Staff Training, Performance Management, Customer Service, Problem Solving, Inventory Management, Health And Safety Compliance, Menu Planning, Leadership, Time Management, Culinary Techniques
Specialization
Requires at least one year of recent experience in a supervisory and cooking role, preferably in hospitality or gaming. Must hold a Journeyman Chef Certificate, Red Seal, Food Safe Certificate, and ProServe.
Banquet Sous Chef at Artisan Design Group, LLC
Dundee, Oregon, United States - Full Time
Skills Needed
Culinary Execution, Event Excellence, Menu Execution, Kitchen Operations, Team Supervision, Coaching, Cost Controls, Inventory Management, Food Safety, Sanitation Compliance, Collaboration, Communication, Plating Standards, Recipe Adherence, Leadership
Specialization
Candidates need 2–4 years of culinary leadership experience, preferably in banquet, event, or luxury hospitality settings, with a strong background in seasonal or wine country cuisine preferred. Essential qualifications include proven ability to execute high-end events precisely, knowledge of food cost control, and strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sadie's Sous Chef at Red Pebbles Hospitality
Nashville, Tennessee, United States - Full Time
Skills Needed
Supervision, Kitchen Management, Cost Minimization, Food Quality Control, Hiring, On Boarding, Training, Maintenance Oversight, Scheduling, Sanitation Compliance, Menu Knowledge, Dietary Needs, Staff Motivation, Delegation, Payroll Management, Inventory Management
Specialization
Candidates must possess a minimum of two years of prior culinary management experience in a full-service restaurant and demonstrate proven culinary skills with the ability to lead and motivate staff. Required abilities include managing payroll and schedules, understanding food costs, conducting inventory, and physical capacity for demanding kitchen work.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Operations, Banquet Management, Food Safety, Staff Supervision, Menu Planning, Inventory Management, Food Cost Control, Kitchen Organization, Team Leadership, Recipe Execution, Communication, High Volume Production, Sanitation Compliance, Mentoring, Event Coordination
Specialization
Candidates should have 2–4 years of culinary experience, preferably in high-volume or banquet settings, and possess strong leadership skills. A culinary degree or equivalent professional training is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Cook or Chef - SA at endeavour group careers
Adelaide, South Australia, Australia - Full Time
Skills Needed
Cooking, Trade Qualifications, Fast Paced Kitchen Experience, Passion, Precision, Productivity, Organization, Communication, Safety, Hygiene
Specialization
Candidates must possess significant experience working in a fast-paced kitchen environment and hold the necessary trade cooking qualifications. Essential attributes include a strong mix of passion, precision, and productivity, coupled with good organizational and communication skills.
Experience Required
Minimum 2 year(s)
Chef d'équipe h/f at MKS Instruments
Beaune-la-Rolande, Centre-Val de Loire, France - Full Time
Skills Needed
Mechanical Assembly, Team Management, Performance Indicators, Lean Manufacturing, 5s, Kaizen, Work Standards, Corrective Actions, Preventive Actions, Erp, Excel, Reporting Tools, Reading Plans, Bill Of Materials, Tolerances, Production Management Tools
Specialization
Candidates must possess an education level from Bac+2 to Bac+5 (BTS, DUT, Bachelor's, or Engineering Degree) in mechanics or industrial production, coupled with proven experience in a mechanical assembly workshop and prior team management success. Essential technical skills include excellent mechanical assembly knowledge, plan reading, understanding nomenclatures/tolerances, mastery of production management tools, and solid knowledge of Lean Manufacturing methods.
Experience Required
Minimum 2 year(s)
KITCHEN SOUS CHEF at Temecula Creek Inn
Temecula, California, United States - Full Time
Skills Needed
Kitchen Operations, Supervisory Skills, Training Staff, Customer Service, Communication Skills, Detail Oriented, Organized, Safety Minded, High Quality Standards, Team Player, Inventory Management, Sanitation Practices, Time Management, Problem Solving, Flexibility, Reflexes
Specialization
Candidates must have at least two years of hotel or kitchen experience, including one year in a supervisory role. Knowledge of kitchen operations, safety regulations, and strong communication skills are essential.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Austria - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Preparation, Shift Organization, Cost Control, Staff Training, Haccp Compliance, Inventory Control, Menu Development, Product Control, Creativity, Flexibility, Planning Ability, Organization, German Language, English Language
Specialization
Candidates must possess good German and English language skills, along with organizational and planning capabilities, high professional competence, and pronounced leadership experience. Experience as a Sous Chef or several years as a Chef de Partie is required, with banquet and seminar experience being advantageous.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Fiddler s Elbow Golf And Country Club Inc
Bedminster Township, New Jersey, United States - Full Time
Skills Needed
Monitoring, Active Listening, Strong Communication, Leadership, Time Management, Ability To Multi Task, Attention To Detail, Dependability, Stress Tolerance, Cooperation, Persistence
Specialization
Candidates should possess a Culinary Arts degree (preferred) and must have at least 3 years of supervisory experience along with a minimum of 2 years of culinary work specifically in a banquet kitchen. Previous experience in a Country Club/Resort atmosphere is preferred.
Experience Required
Minimum 2 year(s)
Demi Chef -Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kamigori, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Garnishing, Food Safety, Temperature Regulation, Inventory Monitoring, Communication, Teamwork, Customer Service, Training, Scheduling, Quality Assurance, Safety Procedures
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork abilities.
Experience Required
Minimum 2 year(s)
Demi Chef Butcher at AYANA Hospitality
Komodo, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation, Food Safety, Kitchen Equipment, Coordination, Inventory Management, Cost Control, Communication, Mathematical Calculations
Specialization
Candidates should have a high school diploma or equivalent vocational training, preferably with a Culinary College Degree, and 2-3 years of experience as a Line Cook in a 4/5-star hotel or restaurant. Valid food handling and sanitation certifications are required.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at The Centennial Hotel
Spokane, Washington, United States - Full Time
Skills Needed
Menu Planning, Recipe Development, Supervision, Team Training, Food Preparation, Presentation, Inventory Monitoring, Cost Management, Event Execution, Health And Safety Compliance, Menu Tastings, Menu Engineering, Culinary Expertise, Leadership, Attention To Detail, Team Building
Specialization
Candidates must possess a culinary degree or equivalent experience along with a minimum of three years in a culinary leadership role, preferably within banquet operations. Strong skills in creativity, leadership, team building, organization, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 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, Staff Development, Problem Solving, Communication, Interpersonal Skills, Quality Control, Time Management, Mentoring, 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 a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to maintain high standards in food preparation and sanitation are essential.
Experience Required
Minimum 2 year(s)
Cook or Chef - WA at endeavour group careers
Highgate, Western Australia, Australia - Full Time
Skills Needed
Cooking, Culinary Arts, Team Collaboration, Hygiene, 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 strong mix of passion, precision, and productivity, coupled with good organizational and communication skills.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Lapu-Lapu, Central Visayas, Philippines -
Full Time

Start Date

Immediate

Expiry Date

09 Jun, 26

Salary

0.0

Posted On

11 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Presentation, Meal Preparation, Plate-ups, Portion Control, Garnish, Buffet Setup, Action Stations, Meat Carving, Stock Management, Operating Ovens, Grills, Fryers, Chopping, Cooking, Cold Food Preparation, Team Support

Industry

Hospitality

Description
POSITION SUMMARY   Determine how food should be presented using the BEO and create decorative food displays. Prepare special meals or substitute items. Assist with Banquet plate-ups. Communicate any assistance needed during busy periods to the Chef. Ensure proper portion, arrangement, and food garnish. Monitor the quality and quantity of food that is prepared and the portions that are served. Prepare proper plate and platter presentations for banquets. Set up and operate action stations for banquet or buffet. Carve buffet meats as requested by guests. Support banquet and buffet by ensuring adequate stock of all items. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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; protect company assets. Support team to reach common goals. 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 50 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No 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.
Responsibilities
The Banquet Sous Chef determines food presentation, creates displays, prepares special meals, and assists with banquet plate-ups while ensuring proper portioning, arrangement, and garnish standards are met. This role also involves setting up and operating action stations, carving meats, and monitoring food quality and quantity prepared and served.
Banquet Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Lapu-Lapu, Central Visayas, Philippines - Full Time
Skills Needed
Food Presentation, Meal Preparation, Plate Ups, Portion Control, Garnish, Buffet Setup, Action Stations, Meat Carving, Stock Management, Operating Ovens, Grills, Fryers, Chopping, Cooking, Cold Food Preparation, Team Support
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience or certifications are required. The role demands physical stamina, including standing for long periods and lifting up to 50 pounds, alongside food preparation and quality control duties.
Experience Required
Minimum 2 year(s)
Sous Chef(Indian) at Fairfield by Marriott Uncasville Groton Area
, maharashtra, India - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Inventory Control, Team Building, Customer Service, Performance Management, Coaching, Problem Solving, Equipment Maintenance
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 like coaching and performance appraisals.
Experience Required
Minimum 2 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, Problem Solving, Communication, Time Management, Creativity, Quality Control, Interpersonal Skills, Operational Management, Guest Relations, Safety Procedures
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 2 year(s)
EN - Chef Manager at Hana Group
Leicester, England, United Kingdom - Full Time
Skills Needed
Leadership, Initiative, Flexibility, Customer Service, Teamwork, High Standards Maintenance, Food Production, Food Safety, Health And Safety Regulations, Brand Standards Compliance, Policy Compliance, Accountability, Kiosk Management, Audit Standards, Forward Planning, Multitasking
Specialization
Candidates must be enthusiastic, energetic, flexible, and customer-focused, with proven experience in leading people to build their confidence and capability. A good understanding of Food Safety & Health and Safety regulations, the ability to work early shifts starting at 6 am, and reliable transportation are essential requirements.
Experience Required
Minimum 2 year(s)
Chef d'équipe H/F at Léon Grosse
Saint-Rémy, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Construction Management, Site Supervision, Quality Control, Safety Management, Supply Chain Management, Team Leadership, Organization, Structural Work, Technical Coordination
Specialization
Candidates should have at least 3 years of experience in a similar construction role, either through technical training or self-taught experience. Strong organizational skills, a sense of responsibility, and the ability to lead by example are required.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Macclesfield, England, United Kingdom - Full Time
Skills Needed
Leading People, Team Building, Can Do Attitude, Customer Service, Teamwork, Food Preparation, Food Safety, Health And Safety Regulations, Brand Standards, Policy Compliance, Accountability, Audit Standards, Cleanliness, Forward Planning, Multitasking, Early Rising
Specialization
Candidates must be enthusiastic, energetic, flexible, and able to demonstrate initiative while maintaining high standards, whether working alone or as part of a team. Essential requirements include experience in leading people, the ability to lead by example in a fast-paced environment, pride in work, and a good understanding of Food Safety & Health and Safety regulations, along with reliable transportation for early morning shifts.
Experience Required
Minimum 2 year(s)
Kitchen Sous Chef at Century Casinos Inc
St. Albert, Alberta, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Staff Training, Performance Management, Customer Service, Problem Solving, Inventory Management, Health And Safety Compliance, Menu Planning, Leadership, Time Management, Culinary Techniques
Specialization
Requires at least one year of recent experience in a supervisory and cooking role, preferably in hospitality or gaming. Must hold a Journeyman Chef Certificate, Red Seal, Food Safe Certificate, and ProServe.
Banquet Sous Chef at Artisan Design Group, LLC
Dundee, Oregon, United States - Full Time
Skills Needed
Culinary Execution, Event Excellence, Menu Execution, Kitchen Operations, Team Supervision, Coaching, Cost Controls, Inventory Management, Food Safety, Sanitation Compliance, Collaboration, Communication, Plating Standards, Recipe Adherence, Leadership
Specialization
Candidates need 2–4 years of culinary leadership experience, preferably in banquet, event, or luxury hospitality settings, with a strong background in seasonal or wine country cuisine preferred. Essential qualifications include proven ability to execute high-end events precisely, knowledge of food cost control, and strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sadie's Sous Chef at Red Pebbles Hospitality
Nashville, Tennessee, United States - Full Time
Skills Needed
Supervision, Kitchen Management, Cost Minimization, Food Quality Control, Hiring, On Boarding, Training, Maintenance Oversight, Scheduling, Sanitation Compliance, Menu Knowledge, Dietary Needs, Staff Motivation, Delegation, Payroll Management, Inventory Management
Specialization
Candidates must possess a minimum of two years of prior culinary management experience in a full-service restaurant and demonstrate proven culinary skills with the ability to lead and motivate staff. Required abilities include managing payroll and schedules, understanding food costs, conducting inventory, and physical capacity for demanding kitchen work.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Operations, Banquet Management, Food Safety, Staff Supervision, Menu Planning, Inventory Management, Food Cost Control, Kitchen Organization, Team Leadership, Recipe Execution, Communication, High Volume Production, Sanitation Compliance, Mentoring, Event Coordination
Specialization
Candidates should have 2–4 years of culinary experience, preferably in high-volume or banquet settings, and possess strong leadership skills. A culinary degree or equivalent professional training is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Cook or Chef - SA at endeavour group careers
Adelaide, South Australia, Australia - Full Time
Skills Needed
Cooking, Trade Qualifications, Fast Paced Kitchen Experience, Passion, Precision, Productivity, Organization, Communication, Safety, Hygiene
Specialization
Candidates must possess significant experience working in a fast-paced kitchen environment and hold the necessary trade cooking qualifications. Essential attributes include a strong mix of passion, precision, and productivity, coupled with good organizational and communication skills.
Experience Required
Minimum 2 year(s)
Chef d'équipe h/f at MKS Instruments
Beaune-la-Rolande, Centre-Val de Loire, France - Full Time
Skills Needed
Mechanical Assembly, Team Management, Performance Indicators, Lean Manufacturing, 5s, Kaizen, Work Standards, Corrective Actions, Preventive Actions, Erp, Excel, Reporting Tools, Reading Plans, Bill Of Materials, Tolerances, Production Management Tools
Specialization
Candidates must possess an education level from Bac+2 to Bac+5 (BTS, DUT, Bachelor's, or Engineering Degree) in mechanics or industrial production, coupled with proven experience in a mechanical assembly workshop and prior team management success. Essential technical skills include excellent mechanical assembly knowledge, plan reading, understanding nomenclatures/tolerances, mastery of production management tools, and solid knowledge of Lean Manufacturing methods.
Experience Required
Minimum 2 year(s)
KITCHEN SOUS CHEF at Temecula Creek Inn
Temecula, California, United States - Full Time
Skills Needed
Kitchen Operations, Supervisory Skills, Training Staff, Customer Service, Communication Skills, Detail Oriented, Organized, Safety Minded, High Quality Standards, Team Player, Inventory Management, Sanitation Practices, Time Management, Problem Solving, Flexibility, Reflexes
Specialization
Candidates must have at least two years of hotel or kitchen experience, including one year in a supervisory role. Knowledge of kitchen operations, safety regulations, and strong communication skills are essential.
Experience Required
Minimum 2 year(s)
Sous Chef (m/w/d) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Austria - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Preparation, Shift Organization, Cost Control, Staff Training, Haccp Compliance, Inventory Control, Menu Development, Product Control, Creativity, Flexibility, Planning Ability, Organization, German Language, English Language
Specialization
Candidates must possess good German and English language skills, along with organizational and planning capabilities, high professional competence, and pronounced leadership experience. Experience as a Sous Chef or several years as a Chef de Partie is required, with banquet and seminar experience being advantageous.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Fiddler s Elbow Golf And Country Club Inc
Bedminster Township, New Jersey, United States - Full Time
Skills Needed
Monitoring, Active Listening, Strong Communication, Leadership, Time Management, Ability To Multi Task, Attention To Detail, Dependability, Stress Tolerance, Cooperation, Persistence
Specialization
Candidates should possess a Culinary Arts degree (preferred) and must have at least 3 years of supervisory experience along with a minimum of 2 years of culinary work specifically in a banquet kitchen. Previous experience in a Country Club/Resort atmosphere is preferred.
Experience Required
Minimum 2 year(s)
Demi Chef -Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kamigori, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Garnishing, Food Safety, Temperature Regulation, Inventory Monitoring, Communication, Teamwork, Customer Service, Training, Scheduling, Quality Assurance, Safety Procedures
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork abilities.
Experience Required
Minimum 2 year(s)
Demi Chef Butcher at AYANA Hospitality
Komodo, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation, Food Safety, Kitchen Equipment, Coordination, Inventory Management, Cost Control, Communication, Mathematical Calculations
Specialization
Candidates should have a high school diploma or equivalent vocational training, preferably with a Culinary College Degree, and 2-3 years of experience as a Line Cook in a 4/5-star hotel or restaurant. Valid food handling and sanitation certifications are required.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at The Centennial Hotel
Spokane, Washington, United States - Full Time
Skills Needed
Menu Planning, Recipe Development, Supervision, Team Training, Food Preparation, Presentation, Inventory Monitoring, Cost Management, Event Execution, Health And Safety Compliance, Menu Tastings, Menu Engineering, Culinary Expertise, Leadership, Attention To Detail, Team Building
Specialization
Candidates must possess a culinary degree or equivalent experience along with a minimum of three years in a culinary leadership role, preferably within banquet operations. Strong skills in creativity, leadership, team building, organization, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 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, Staff Development, Problem Solving, Communication, Interpersonal Skills, Quality Control, Time Management, Mentoring, 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 a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to maintain high standards in food preparation and sanitation are essential.
Experience Required
Minimum 2 year(s)
Cook or Chef - WA at endeavour group careers
Highgate, Western Australia, Australia - Full Time
Skills Needed
Cooking, Culinary Arts, Team Collaboration, Hygiene, 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 strong mix of passion, precision, and productivity, coupled with good organizational and communication skills.
Experience Required
Minimum 2 year(s)