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Chef De Partie Jobs overseas

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Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Haccp Standards, Culinary Staff Training, Customer Service, Food Safety, Sanitation, Budgeting, Purchasing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Head Chef, Catering at TOKYO GARDENS COMPANY
Houston, Texas, United States - Full Time
Skills Needed
Culinary Innovation, Menu Design, Food Preparation, Event Execution, Team Mentoring, P&L Management, Vendor Negotiation, Customer Service, Communication Skills, Ingredient Sourcing, Catering Management, Operational Discipline, Seasonal Ingredients, Kaiseki Cuisine, Japanese Cuisine, High Volume Catering
Specialization
Candidates must have 8+ years of experience in a chef role, with 3-5 years specializing in Kaiseki and traditional Japanese cuisine. Strong negotiation skills and experience managing a culinary team are also required.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Quality, Food Safety, Menu Development, Budget Management, Cost Control, Staff Management, Procurement, Production Planning, Presentation, Sanitation Standards, Hiring, Training, Coaching, Performance Review
Specialization
Candidates must have more than two years of post-high school education but less than a four-year degree, coupled with five to ten years of related professional experience. The role requires advanced knowledge of food profession principles, management skills for complex problems, and strong oral and written communication abilities.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Interpersonal Skills, Staff Development, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Menomonee Falls, Wisconsin, United States - Full Time
Skills Needed
Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Concepts, Training, Leadership, Communication, Project Management, Time Management, Scheduling, Managerial Skills, Organizational Skills, Critical Thinking, Collaboration
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, with a proven track record in training and developing team members across all skill sets. A minimum of two years of culinary managerial experience is required, along with demonstrated strong performance in analytical, innovative, and critical thinking.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Kitchen Operations, International Dishes, French Cooking, Italian Cooking, Fusion Cooking, Team Oversight, Scheduling, Training, Performance Management, Safety Standards, Health Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Leadership
Specialization
Candidates must possess a college degree in Hotel Management or a related culinary field, coupled with a minimum of five years of industry and culinary management experience, including training large teams. Essential qualifications include excellent knowledge of quality food operations, a passion for leadership, attention to detail, and strong guest service skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Morehead City, North Carolina, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Toledo, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Employee Development, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, Budgeting, Inventory Management, Leadership, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Team Collaboration, Verbal Communication, Food Safety, Menu Development, Staff Training, Quality Control
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on detail, creative problem-solving, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at IHG Career
, , Vietnam - Full Time
Skills Needed
Culinary Expertise, Leadership, Communication, Team Management, Food Safety, Hygiene, Haccp, Kitchen Operations, Menu Planning, Recipe Development, Food Costing, Inventory Control, Cost Control, Training, Performance Management, Sop Development
Specialization
Candidates must possess a Diploma or Bachelor's degree in Culinary Arts or Hospitality Management, along with 5 to 7 years of culinary experience, including 2 to 3 years in a Sous Chef or Executive Sous Chef role within luxury or high-end establishments. Strong expertise across multiple cuisines, excellent leadership, and solid knowledge of food safety and HACCP are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Michael's Genuine Food & Drink
Miami, Florida, United States - Full Time
Skills Needed
Food Costing, Menu Planning, Inventory Management, Safety Measures, Kitchen Hygiene, Staff Scheduling, Personnel Management, Culinary Training, Food Quality Maintenance, Production Line Management, Portion Control, Waste Minimization, Guest Complaint Resolution, Leadership, Decision Making, Interpersonal Skills
Specialization
Candidates must possess 7-10 years of experience in a professional busy kitchen or fine dining environment, including 3-5 years in management, and ideally hold a Culinary Certificate or Degree along with Serve Safe Certification. Strong abilities in communication, organization, professionalism, dependability, and handling demanding clientele are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Haccp, Inventory Control, Staff Supervision, Food Cost Management, Menu Presentation, Hygiene Standards, Leadership, Communication, Organizational Skills
Specialization
Candidates must hold a diploma or degree in Culinary Arts or a related field. A minimum of 3 to 5 years of supervisory experience in a high-volume or premium hospitality setting is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Operations, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Performance Management, Customer Service, Team Leadership, Inventory Management, Food Preparation, Quality Control, Training And Development, Conflict Resolution, Financial Reporting
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational management skills are required to effectively lead kitchen staff and meet guest expectations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Lapu-Lapu, Central Visayas, Philippines - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety, Quality Assurance, Hiring, Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures Adherence, Guest Service, Teamwork, Professional Communication
Specialization
Candidates must possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, with a preferred technical, trade, or vocational school degree. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Performance Management, Purchasing, Vendor Relationships, Guest Experience, Day To Day Operations, Compliance, Communication, Talent Management, Project Management, Delegation, Financial Acumen, Menu Development, Sanitation Procedures, Conflict Resolution
Specialization
Candidates must possess at least five years of progressive experience in a hotel or related field, often requiring a college degree or culinary degree combined with relevant experience. Essential abilities include strong supervisory skills, proficiency in Windows operating systems, effective communication, quick decision-making under pressure, and the capacity to handle financial data and complex workplace problems.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Cost Control, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring sanitation standards, managing departmental expenses, and developing staff.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

0.0

Posted On

07 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Scratch cooking, Menu development, Staff management, Inventory management, Cash handling, Catering, HACCP standards, Culinary staff training, Customer service, Food safety, Sanitation, Budgeting, Purchasing, Team leadership, Problem solving

Industry

Food and Beverage Services

Description
Description Relief Chef Manager FLSA Status: Salaried Wage: Brock & Company, Inc. is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility programs and partnerships. The Reserve Chef Manager will work in units assigned by their supervisor. This position is responsible for assisting and managing food service at a given location. This is a full – time management position requiring 100% travel with mileage reimbursement. Qualified candidates must have a valid driver’s license and their own vehicle. The purpose of this role is to serve the entire district assuming all responsibilities of a Chef Manager to include the management of staff, menu development, purchasing, receiving, daily administrative and marketing tasks, cash handling, customer service and catering. The Chef will have a strong focus on scratch menus, will have seasonal food knowledge and will prepare high-quality, fresh menu options. Qualifications Culinary degree or certification preferred 5 - 8 years of experience in corporate dining or high end catering. 3 — 5 years of culinary staff training and development background Experience with various culinary programs and a focus on scratch cooking ServSafe Certification/Allergen Awareness certification required Communicate clearly, professionally and effectively Must be able to stand for extended periods of time. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items weighing 35 pounds from floor position to no higher than one’s own height. Must be able to travel 100% of the time Must provide own transportation and possess valid driver’s license Responsibilities Produce highest quality scratch cooking with emphasis on current trends and international cuisines Manage ordering, inventory, cash handling and reporting Organize and execute all foods for service for all meal periods Manage and train kitchen staff/delegate tasks/problem solve as needed Create positive team environment Incorporate sustainable practices into daily activities Implement and maintain HACCP standards Keep a clean and safe work environment Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Benefits Eligible // Uniforms and Meals Provided Please respond with resume or letter of intent.
Responsibilities
The Relief Chef Manager is responsible for managing food service operations across multiple locations, including staff supervision, menu development, and catering execution. They must ensure high-quality scratch cooking while maintaining strict adherence to safety, sanitation, and administrative protocols.
Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Haccp Standards, Culinary Staff Training, Customer Service, Food Safety, Sanitation, Budgeting, Purchasing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Head Chef, Catering at TOKYO GARDENS COMPANY
Houston, Texas, United States - Full Time
Skills Needed
Culinary Innovation, Menu Design, Food Preparation, Event Execution, Team Mentoring, P&L Management, Vendor Negotiation, Customer Service, Communication Skills, Ingredient Sourcing, Catering Management, Operational Discipline, Seasonal Ingredients, Kaiseki Cuisine, Japanese Cuisine, High Volume Catering
Specialization
Candidates must have 8+ years of experience in a chef role, with 3-5 years specializing in Kaiseki and traditional Japanese cuisine. Strong negotiation skills and experience managing a culinary team are also required.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Quality, Food Safety, Menu Development, Budget Management, Cost Control, Staff Management, Procurement, Production Planning, Presentation, Sanitation Standards, Hiring, Training, Coaching, Performance Review
Specialization
Candidates must have more than two years of post-high school education but less than a four-year degree, coupled with five to ten years of related professional experience. The role requires advanced knowledge of food profession principles, management skills for complex problems, and strong oral and written communication abilities.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Interpersonal Skills, Staff Development, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Menomonee Falls, Wisconsin, United States - Full Time
Skills Needed
Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Concepts, Training, Leadership, Communication, Project Management, Time Management, Scheduling, Managerial Skills, Organizational Skills, Critical Thinking, Collaboration
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, with a proven track record in training and developing team members across all skill sets. A minimum of two years of culinary managerial experience is required, along with demonstrated strong performance in analytical, innovative, and critical thinking.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Kitchen Operations, International Dishes, French Cooking, Italian Cooking, Fusion Cooking, Team Oversight, Scheduling, Training, Performance Management, Safety Standards, Health Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Leadership
Specialization
Candidates must possess a college degree in Hotel Management or a related culinary field, coupled with a minimum of five years of industry and culinary management experience, including training large teams. Essential qualifications include excellent knowledge of quality food operations, a passion for leadership, attention to detail, and strong guest service skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Morehead City, North Carolina, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Toledo, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Employee Development, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, Budgeting, Inventory Management, Leadership, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Team Collaboration, Verbal Communication, Food Safety, Menu Development, Staff Training, Quality Control
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on detail, creative problem-solving, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at IHG Career
, , Vietnam - Full Time
Skills Needed
Culinary Expertise, Leadership, Communication, Team Management, Food Safety, Hygiene, Haccp, Kitchen Operations, Menu Planning, Recipe Development, Food Costing, Inventory Control, Cost Control, Training, Performance Management, Sop Development
Specialization
Candidates must possess a Diploma or Bachelor's degree in Culinary Arts or Hospitality Management, along with 5 to 7 years of culinary experience, including 2 to 3 years in a Sous Chef or Executive Sous Chef role within luxury or high-end establishments. Strong expertise across multiple cuisines, excellent leadership, and solid knowledge of food safety and HACCP are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Michael's Genuine Food & Drink
Miami, Florida, United States - Full Time
Skills Needed
Food Costing, Menu Planning, Inventory Management, Safety Measures, Kitchen Hygiene, Staff Scheduling, Personnel Management, Culinary Training, Food Quality Maintenance, Production Line Management, Portion Control, Waste Minimization, Guest Complaint Resolution, Leadership, Decision Making, Interpersonal Skills
Specialization
Candidates must possess 7-10 years of experience in a professional busy kitchen or fine dining environment, including 3-5 years in management, and ideally hold a Culinary Certificate or Degree along with Serve Safe Certification. Strong abilities in communication, organization, professionalism, dependability, and handling demanding clientele are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Haccp, Inventory Control, Staff Supervision, Food Cost Management, Menu Presentation, Hygiene Standards, Leadership, Communication, Organizational Skills
Specialization
Candidates must hold a diploma or degree in Culinary Arts or a related field. A minimum of 3 to 5 years of supervisory experience in a high-volume or premium hospitality setting is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Operations, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Performance Management, Customer Service, Team Leadership, Inventory Management, Food Preparation, Quality Control, Training And Development, Conflict Resolution, Financial Reporting
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational management skills are required to effectively lead kitchen staff and meet guest expectations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Lapu-Lapu, Central Visayas, Philippines - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety, Quality Assurance, Hiring, Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures Adherence, Guest Service, Teamwork, Professional Communication
Specialization
Candidates must possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, with a preferred technical, trade, or vocational school degree. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Performance Management, Purchasing, Vendor Relationships, Guest Experience, Day To Day Operations, Compliance, Communication, Talent Management, Project Management, Delegation, Financial Acumen, Menu Development, Sanitation Procedures, Conflict Resolution
Specialization
Candidates must possess at least five years of progressive experience in a hotel or related field, often requiring a college degree or culinary degree combined with relevant experience. Essential abilities include strong supervisory skills, proficiency in Windows operating systems, effective communication, quick decision-making under pressure, and the capacity to handle financial data and complex workplace problems.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Cost Control, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring sanitation standards, managing departmental expenses, and developing staff.
Experience Required
Minimum 5 year(s)