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Chef De Partie Jobs overseas

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Commis Chef (cold kitchen) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hanoi, Ha Noi, Vietnam - Full Time
Skills Needed
Food Preparation, Cold Kitchen Operations, Ingredient Portioning, Kitchen Safety, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Sous-Chef de Cuisine (H/F) at Maisons Bocuse & C-Gastronomie
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Haccp Compliance, Cost Control, Menu Development, Staff Scheduling, Quality Control
Specialization
Candidates must have previous successful experience as a Sous-Chef and a passion for culinary arts. Rigor, attention to detail, and a strong ability to work within a team are essential.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and dedicated to customer satisfaction. High energy levels are required to manage a dining room of approximately one hundred seats.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and possess high energy. A strong commitment to customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Senior Executive Sous Chef at Qatar Airways
Doha, , Qatar - Full Time
Skills Needed
Culinary Operations, Food Quality Control, Haccp Guidelines, Menu Development, Waste Management, Inventory Control, Staff Scheduling, Team Leadership, Human Resource Management, Financial Management, Budgeting, Mentoring, Coaching, Sanitation Management, Communication Skills, Time Management
Specialization
Candidates must possess a high school diploma or equivalent with at least 7 years of experience, or a bachelor's degree with at least 6 years of experience in a luxury hotel or airport lounge. Strong leadership, financial management, and knowledge of HACCP safety standards are essential.
Experience Required
Minimum 5 year(s)
Chef de caisse F/H/X - CDD at BUT
Ville-la-Grand, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Checkout Management, Customer Service, Team Management, Diplomacy, Rigor, Financing File Management, Customer Relationship Management
Specialization
Previous experience in a similar checkout management role is required. Candidates must possess strong skills in diplomacy, management, rigor, and a strong sense of customer service.
Experience Required
Minimum 2 year(s)
Chef de Produit Junior H/F at Atlays
Paris, Ile-de-France, France - Full Time
Skills Needed
Marketing Strategy, Market Analysis, Competitive Intelligence, Data Analysis, Kpi Tracking, Digital Marketing, Seo, Community Management, Email Marketing, Content Creation, Excel, English Proficiency, French Proficiency
Specialization
Candidates must be Master's level students (Bac+5) in business or university with a specialization in marketing or entrepreneurship. Previous internship experience in marketing and proficiency in Excel and data analysis are required.
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and highly energetic. A strong focus on customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Chef.fe de Cuisine Fellows at Maslow Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Modern Cuisine, Staff Training, Menu Execution, Recruitment, English Fluency, It Tools, Stress Management
Specialization
Significant experience in high-volume table service establishments with raw product cooking (100+ covers). Requires mastery of modern cuisine, strong organizational skills, and the ability to manage costs and inventories.
Experience Required
Minimum 5 year(s)
Commis Chef - Cafe Pittore at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Cold Food Preparation, Sanitization, Temperature Monitoring, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de groupe H/F - BOYER at Spie batignolles
Évry, Ile-de-France, France - Full Time
Skills Needed
Project Management, Team Leadership, Budget Management, Health And Safety Management, Client Relationship Management, Construction Site Supervision, Contract Management, Resource Planning, Technical Reliability, Risk Management, Recruitment, Financial Optimization
Specialization
Candidates must have at least 7 years of experience in building construction. They should be autonomous, organized, and possess strong interpersonal and team leadership skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine *Salaried* at Ansley Golf Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Cost Control, Labor Management, Inventory Management, Menu Development, Food Safety & Sanitation, Staff Training, Procurement, Quality Control, Expediting, Microsoft Office Suite
Specialization
Candidates need 3-5 years of restaurant kitchen experience, including 3 years at the Sous Chef level. A degree from a culinary school or an apprenticeship program is preferred.
Experience Required
Minimum 2 year(s)
CHEF - DOWNTOWN & CROSSING at Denver Rescue Mission
Denver, Colorado, United States - Full Time
Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Volunteer Management, Menu Planning, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership
Specialization
Candidates must have previous commercial kitchen experience, a ServSafe certification (or ability to obtain one), and a commitment to the organization's Christian faith. Physical ability to lift 50 pounds and willingness to work flexible hours including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Sous Chef - In Room Dining at Crown Resorts
Sydney, New South Wales, Australia - Full Time
Skills Needed
International Cuisine, Team Leadership, Kitchen Operations Management, Menu Refinement, Quality Control, Presentation Standards, Timely Service, Collaboration, Stakeholder Needs Identification, Organizational Skills, Communication Skills, Food Safety Standards, Haccp, Commercial Cookery
Specialization
Candidates must have demonstrated ability to lead and inspire kitchen professionals, collaborate effectively in a fast-paced environment, and satisfy stakeholder needs, supported by strong organizational and communication skills. A relevant hospitality qualification in Commercial Cookery or equivalent is required, with experience in international cuisine being highly advantageous.
Experience Required
Minimum 2 year(s)
Team Dining Room Sous Chef at North Fork Mono Casino & Resort
Notarb, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Inventory Control, Cost Control, Sanitation Standards, Recipe Costing, Fine Dining Production, Butchering, Baking, Microsoft Office, Staff Training, Scheduling, Food Quality Control, Guest Service
Specialization
Requires at least five years of culinary experience with two years in a leadership role within high-volume or fine dining environments. A high school diploma is preferred, along with a Food Handler Manager certification and the ability to obtain a Gaming License.
Experience Required
Minimum 5 year(s)
Commis Chef (Cold Kitchen) at Radisson Hotel Group
Bandar Seri Begawan, , Brunei - Full Time
Skills Needed
Cold Kitchen Preparation, Gastronomy, Guest Service, Inventory Control, Kitchen Operations, Team Collaboration, Problem Resolution, Compliance Monitoring
Specialization
Prior experience in a cold kitchen is beneficial but not essential. Candidates should possess a can-do attitude, personal integrity, and a passion for the hospitality industry.
Junior Breakfast Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Supervision, Food Presentation, Menu Planning, Food Safety, Inventory Management, Staff Training, Scheduling, Performance Evaluation, Coaching, Quality Control, Communication, Team Leadership, Culinary Arts, Kitchen Operations
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef - In Room Dining at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Recipe Development, Cost Control, Inventory Management, Team Leadership, Haccp, Culinary Excellence, Organizational Skills, Communication
Specialization
Requires 3-5 years of culinary experience, preferably in luxury hotels or upscale restaurants. Candidates must have strong leadership skills and a solid understanding of HACCP or equivalent food safety standards.
Experience Required
Minimum 2 year(s)
Caterlink - Assistant Chef at BaxterStorey
Bournemouth, England, United Kingdom - Full Time
Skills Needed
Food Quality, Presentation, Service Delivery, Customer Service, Food Safety, Health And Safety, Planning, Preparing, Cooking, Briefing Kitchen Teams, Bookwork, Organization, Hard Working, Passion
Specialization
The ideal candidate should be an organized, hard-working, and passionate individual committed to delivering nutritionally balanced and tasty food while maintaining high food quality, presentation, and service standards. A commitment to efficient service, great customer service, and high food safety standards is essential, along with the willingness to undergo an enhanced DBS disclosure check.
Sous Chef (Uzbek national) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tashkent, , Uzbekistan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Sanitation Standards, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Commis Chef (cold kitchen) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hanoi, Ha Noi, Vietnam -
Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

0.0

Posted On

25 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Cold Kitchen Operations, Ingredient Portioning, Kitchen Safety, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Professional Communication

Industry

Hospitality

Description
POSITION SUMMARY   Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.   Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year 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.

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Responsibilities
Prepare cold food ingredients and cook dishes according to established recipes and quality standards. Maintain a clean and sanitized workstation while ensuring all safety and security policies are followed.
Commis Chef (cold kitchen) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hanoi, Ha Noi, Vietnam - Full Time
Skills Needed
Food Preparation, Cold Kitchen Operations, Ingredient Portioning, Kitchen Safety, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Sous-Chef de Cuisine (H/F) at Maisons Bocuse & C-Gastronomie
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Haccp Compliance, Cost Control, Menu Development, Staff Scheduling, Quality Control
Specialization
Candidates must have previous successful experience as a Sous-Chef and a passion for culinary arts. Rigor, attention to detail, and a strong ability to work within a team are essential.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and dedicated to customer satisfaction. High energy levels are required to manage a dining room of approximately one hundred seats.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and possess high energy. A strong commitment to customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Senior Executive Sous Chef at Qatar Airways
Doha, , Qatar - Full Time
Skills Needed
Culinary Operations, Food Quality Control, Haccp Guidelines, Menu Development, Waste Management, Inventory Control, Staff Scheduling, Team Leadership, Human Resource Management, Financial Management, Budgeting, Mentoring, Coaching, Sanitation Management, Communication Skills, Time Management
Specialization
Candidates must possess a high school diploma or equivalent with at least 7 years of experience, or a bachelor's degree with at least 6 years of experience in a luxury hotel or airport lounge. Strong leadership, financial management, and knowledge of HACCP safety standards are essential.
Experience Required
Minimum 5 year(s)
Chef de caisse F/H/X - CDD at BUT
Ville-la-Grand, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Checkout Management, Customer Service, Team Management, Diplomacy, Rigor, Financing File Management, Customer Relationship Management
Specialization
Previous experience in a similar checkout management role is required. Candidates must possess strong skills in diplomacy, management, rigor, and a strong sense of customer service.
Experience Required
Minimum 2 year(s)
Chef de Produit Junior H/F at Atlays
Paris, Ile-de-France, France - Full Time
Skills Needed
Marketing Strategy, Market Analysis, Competitive Intelligence, Data Analysis, Kpi Tracking, Digital Marketing, Seo, Community Management, Email Marketing, Content Creation, Excel, English Proficiency, French Proficiency
Specialization
Candidates must be Master's level students (Bac+5) in business or university with a specialization in marketing or entrepreneurship. Previous internship experience in marketing and proficiency in Excel and data analysis are required.
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Customer Service, Table Setting, Menu Advising, Customer Loyalty, Service Fluidity
Specialization
Candidates must be passionate about the restaurant industry and highly energetic. A strong focus on customer satisfaction and the ability to handle a high volume of guests is required.
Experience Required
Minimum 2 year(s)
Chef.fe de Cuisine Fellows at Maslow Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Compliance, Inventory Management, Cost Control, Modern Cuisine, Staff Training, Menu Execution, Recruitment, English Fluency, It Tools, Stress Management
Specialization
Significant experience in high-volume table service establishments with raw product cooking (100+ covers). Requires mastery of modern cuisine, strong organizational skills, and the ability to manage costs and inventories.
Experience Required
Minimum 5 year(s)
Commis Chef - Cafe Pittore at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Cold Food Preparation, Sanitization, Temperature Monitoring, Teamwork, Professional Communication
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de groupe H/F - BOYER at Spie batignolles
Évry, Ile-de-France, France - Full Time
Skills Needed
Project Management, Team Leadership, Budget Management, Health And Safety Management, Client Relationship Management, Construction Site Supervision, Contract Management, Resource Planning, Technical Reliability, Risk Management, Recruitment, Financial Optimization
Specialization
Candidates must have at least 7 years of experience in building construction. They should be autonomous, organized, and possess strong interpersonal and team leadership skills.
Experience Required
Minimum 5 year(s)
Chef de Cuisine *Salaried* at Ansley Golf Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Cost Control, Labor Management, Inventory Management, Menu Development, Food Safety & Sanitation, Staff Training, Procurement, Quality Control, Expediting, Microsoft Office Suite
Specialization
Candidates need 3-5 years of restaurant kitchen experience, including 3 years at the Sous Chef level. A degree from a culinary school or an apprenticeship program is preferred.
Experience Required
Minimum 2 year(s)
CHEF - DOWNTOWN & CROSSING at Denver Rescue Mission
Denver, Colorado, United States - Full Time
Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Volunteer Management, Menu Planning, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership
Specialization
Candidates must have previous commercial kitchen experience, a ServSafe certification (or ability to obtain one), and a commitment to the organization's Christian faith. Physical ability to lift 50 pounds and willingness to work flexible hours including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Sous Chef - In Room Dining at Crown Resorts
Sydney, New South Wales, Australia - Full Time
Skills Needed
International Cuisine, Team Leadership, Kitchen Operations Management, Menu Refinement, Quality Control, Presentation Standards, Timely Service, Collaboration, Stakeholder Needs Identification, Organizational Skills, Communication Skills, Food Safety Standards, Haccp, Commercial Cookery
Specialization
Candidates must have demonstrated ability to lead and inspire kitchen professionals, collaborate effectively in a fast-paced environment, and satisfy stakeholder needs, supported by strong organizational and communication skills. A relevant hospitality qualification in Commercial Cookery or equivalent is required, with experience in international cuisine being highly advantageous.
Experience Required
Minimum 2 year(s)
Team Dining Room Sous Chef at North Fork Mono Casino & Resort
Notarb, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Inventory Control, Cost Control, Sanitation Standards, Recipe Costing, Fine Dining Production, Butchering, Baking, Microsoft Office, Staff Training, Scheduling, Food Quality Control, Guest Service
Specialization
Requires at least five years of culinary experience with two years in a leadership role within high-volume or fine dining environments. A high school diploma is preferred, along with a Food Handler Manager certification and the ability to obtain a Gaming License.
Experience Required
Minimum 5 year(s)
Commis Chef (Cold Kitchen) at Radisson Hotel Group
Bandar Seri Begawan, , Brunei - Full Time
Skills Needed
Cold Kitchen Preparation, Gastronomy, Guest Service, Inventory Control, Kitchen Operations, Team Collaboration, Problem Resolution, Compliance Monitoring
Specialization
Prior experience in a cold kitchen is beneficial but not essential. Candidates should possess a can-do attitude, personal integrity, and a passion for the hospitality industry.
Junior Breakfast Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Supervision, Food Presentation, Menu Planning, Food Safety, Inventory Management, Staff Training, Scheduling, Performance Evaluation, Coaching, Quality Control, Communication, Team Leadership, Culinary Arts, Kitchen Operations
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef - In Room Dining at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Recipe Development, Cost Control, Inventory Management, Team Leadership, Haccp, Culinary Excellence, Organizational Skills, Communication
Specialization
Requires 3-5 years of culinary experience, preferably in luxury hotels or upscale restaurants. Candidates must have strong leadership skills and a solid understanding of HACCP or equivalent food safety standards.
Experience Required
Minimum 2 year(s)
Caterlink - Assistant Chef at BaxterStorey
Bournemouth, England, United Kingdom - Full Time
Skills Needed
Food Quality, Presentation, Service Delivery, Customer Service, Food Safety, Health And Safety, Planning, Preparing, Cooking, Briefing Kitchen Teams, Bookwork, Organization, Hard Working, Passion
Specialization
The ideal candidate should be an organized, hard-working, and passionate individual committed to delivering nutritionally balanced and tasty food while maintaining high food quality, presentation, and service standards. A commitment to efficient service, great customer service, and high food safety standards is essential, along with the willingness to undergo an enhanced DBS disclosure check.
Sous Chef (Uzbek national) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tashkent, , Uzbekistan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Budget Management, Sanitation Standards, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)