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Chef de Cuisine - Mexican at Residence Inn by Marriott Bozeman
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Arts, Mexican Cuisine, Latin American Cuisine, Menu Development, Food Presentation, Kitchen Supervision, Food Safety, Team Leadership, Financial Management, Customer Service, Employee Training, Problem Solving, Interpersonal Communication, Plating, Inventory Management
Specialization
Candidates must possess a certificate or diploma in culinary arts or equivalent professional training, along with a minimum of 3-5 years of experience as a CDP or higher specializing in Mexican or Latin American Cuisine. In-depth knowledge of Mexican regional cooking methods, spices, sauces, and traditional preparations is essential.
Experience Required
Minimum 2 year(s)
Mobile Sushi Chef Manager at Hana Group
Epsom, England, United Kingdom - Full Time
Skills Needed
Leadership, Food Safety, Health And Safety Regulations, Team Building, Initiative, Flexibility, Customer Service, Teamwork, Stock Rotation, Order Placing, Stock Taking, Time Management, Compliance, Food Preparation, Driving
Specialization
Candidates must be enthusiastic, energetic, flexible, and possess proven experience in leading people, building team confidence, and working independently while maintaining high standards. A good understanding of Food Safety & Health and Safety regulations, brand standards compliance, and reliable personal transportation for early morning shifts are essential requirements.
Experience Required
Minimum 2 year(s)
Chef de Projet FTTH (H/F) at Segula Technologies
Casablanca, Casablanca-Settat, Morocco - Full Time
Skills Needed
Project Management, Ftth Deployment, Civil Engineering, Financial Management, P&L, Subcontractor Management, Client Relationship, Hse Compliance, Doe Verification, Telecom Infrastructure, Excel, Ms Project, Gis, Leadership, Decision Making
Specialization
Candidates must have a minimum of 3 to 5 years of experience in Telecoms project management, specifically with FTTH network deployment lifecycle expertise (ZTD, ZMD, RIP). Required tools include proficiency in Excel for financial steering and MS Project for planning, with basic GIS knowledge being a plus.
Experience Required
Minimum 2 year(s)
Chef de brigade réception at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Customer Service, Team Management, Reservation Management, Sales Management, Billing Management, Communication Skills, Attention To Detail, Professionalism, Integrity, Discretion, Curiosity, Organization, Flexibility, Team Spirit, English Proficiency
Specialization
A prior experience in luxury hospitality as a Chef de Brigade is recommended. Candidates should possess excellent interpersonal skills, integrity, and the ability to work in a team.
Experience Required
Minimum 2 year(s)
Sous Chef, Driskill Grill at MGH Hospitality
Austin, Texas, United States - Full Time
Skills Needed
Kitchen Operations, Menu Execution, Staff Training, Mentorship, Inventory Management, Food Safety, Sanitation, Cost Control, P&L Management, Leadership, Communication, Team Building, Culinary Vision, Service Coordination
Specialization
Candidates must have at least two years of experience leading professional kitchens and a strong understanding of operational oversight and financial management. Excellent communication skills and the ability to work flexible hours, including evenings and weekends, are required.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost
Longvic, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Team Management, Performance Analysis, Operational Processes, Staff Coordination, Communication, Problem Solving, Regulatory Compliance, Safety Standards
Specialization
Experience is prioritized over formal education, with a focus on being a supportive and attentive team leader. Key attributes include rigor, responsiveness, and alignment with company values of proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef(fe) de Rang - Le Art at Sige Relais Chateaux
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Attention To Detail, Customer Service, Team Spirit, Leadership, English Proficiency
Specialization
Candidates should have experience in a similar role and possess strong customer service skills. Attention to detail and leadership qualities are essential, along with proficiency in English.
Junior Sous Chef - Pastry at Residence Inn by Marriott Columbus DT
Amman, Amman, Jordan - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Time Management, Training, Scheduling, Quality Control, Customer Service, Inventory Management, Decorative Food Displays, Portion Control, Garnishing, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Apprenti chef de rang H/F at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Sales Techniques, Haccp Hygiene Standards, Restaurant Setup, Professional English, Teamwork, Inventory Management, Food And Beverage Knowledge, Communication
Specialization
Candidates should hold a vocational qualification in catering (CAP or Bac Pro) or demonstrate strong motivation for the sector. Proficiency in professional English is required to serve an international clientele.
Butikschef - Nordsjælland at jem & fix
, , - Full Time
Skills Needed
Retail Management, Leadership, Staff Development, Strategic Planning, Goal Setting, Budgeting, Operations Management, Decision Making, Recruitment, Team Building, Performance Management, Communication
Specialization
The ideal candidate has documented leadership experience within the retail industry and strong analytical skills. A valid driver's license is a mandatory requirement for this position.
Experience Required
Minimum 2 year(s)
Chef d'équipe maintenance at Veolia Environnement SA
Drambon, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Team Management, Preventive Maintenance, Curative Maintenance, Iso Standards, Safety Regulations, Stock Management, Gmao Tools, Industrial Maintenance
Specialization
Candidates should have a BAC +2 in Industrial Maintenance or Electromechanics, or at least 5 years of experience in industrial units. A good knowledge of GMAO tools and experience in team leadership in a fast-paced environment are also required.
Experience Required
Minimum 5 year(s)
Sous Chef de Restaurante at Accor
Playa del Carmen, Quintana Roo, Mexico - Full Time
Skills Needed
Culinary Skills, Team Management, Food Preparation, Menu Development, Communication, Pressure Management, Local Ingredients Knowledge, Luxury Restaurant Experience, Audit Knowledge, English Proficiency
Specialization
Candidates should have a minimum of 2 years of experience in a similar role at a luxury hotel or restaurant and possess knowledge of local and regional ingredients. Effective communication skills and the ability to work well under pressure in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Food Service Jr Sous Chef at SSA Group, LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Operations, Leadership, Team Building, Food Safety, Inventory Management, Staff Training, Problem Solving, Communication, Multi Tasking, Knife Handling, Kitchen Management, Customer Service, Performance Management, Equipment Maintenance, Scheduling
Specialization
Candidates must have 1-2 years of culinary experience and strong leadership and communication skills. The role requires the physical ability to stand for extended periods and lift up to 35 lbs, along with flexibility to work varied hours including weekends and holidays.
1832 Steakhouse Sous Chef at Choctaw Nation of Oklahoma
Durant, Oklahoma, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Recipe Development, Food Safety, Staff Training, Inventory Management, Scheduling, Food Cost Control, Labor Cost Control, Charbroiling, Poaching, Deep Frying, Pan Frying, Sauté, Roasting, Griddling
Specialization
Candidates must have specialized culinary training and a Food Safety Certification. A minimum of three years of experience in an upscale restaurant environment with kitchen management responsibilities is required.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost
Aubagne en Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Processes, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor, Reactivity
Specialization
The ideal candidate is defined more by their experience than formal diplomas, needing to be a unifying and attentive team leader who excels in rigor and reactivity. Key personal values sought include proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef/Cook Ansty Golf Club at Get Golfing CIO
Coventry, England, United Kingdom - Full Time
Skills Needed
Preparation, Cooking, Presentation, Menu Planning, Food Hygiene, Health And Safety, Training, Stock Control, Inventory Management, Teamwork, Communication, Attention To Detail, Flexibility
Specialization
Candidates must have proven experience in a similar role, possessing knowledge of various cooking techniques and cuisines, and the ability to work effectively in a fast-paced environment. Essential requirements include allergen knowledge, excellent teamwork, attention to detail, and flexibility to work evenings, weekends, and holidays.
Sous Chef - Garde Manger at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Garde Manger, Cold Dishes, Salads, Appetizers, Buffet Presentation, Charcuterie, Food Quality, Hygiene, Food Safety, Menu Planning, Inventory Control, Cost Control, Leadership, Team Management, Time Management
Specialization
Candidates must possess a Diploma or Degree in Culinary Arts or Hospitality, coupled with a minimum of 4–6 years of culinary experience, preferably in luxury hotels. Essential qualifications include strong knowledge of cold kitchen preparation, food safety standards, leadership abilities, and attention to detail in presentation.
Experience Required
Minimum 5 year(s)
Executive Sous Chef - HOD at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Colva, Goa, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Employee Development, Sanitation Standards, Food Preparation, Purchasing, Menu Development, Cost Control, Budgeting, Team Building, Performance Monitoring, Customer Service, Human Resources Management, Problem Solving
Specialization
Candidates need either a high school diploma or GED with six years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with four years of relevant experience. Key requirements include demonstrating culinary skills, leading operations, setting performance goals, and ensuring strict adherence to quality and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef.fe de rang Eldorado at Hôtels Providence & L'Eldorado
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Upselling, Team Leadership, Stock Management, Communication, English Proficiency, Fine Dining Service, Conflict Resolution, Staff Training
Specialization
Candidates must have at least two years of experience in a similar high-end establishment. Proficiency in English and strong interpersonal skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef/Kitchen Manager at Jubitz Corporation
Portland, Oregon, United States - Full Time
Skills Needed
Kitchen Operations Management, Product Quality Control, Food Safety, Sanitation Protocols, Inventory Management, Waste Reduction, Team Supervision, Staff Training, Scheduling, Performance Evaluation, Teamwork, Communication, Conflict Resolution, Cost Control, Recipe Adherence, Service Execution
Specialization
Candidates must have a minimum of three years' experience in high-volume culinary operations, including line and prep work, along with at least two years in a supervisory or management role. A high-school diploma is required, culinary schooling is preferred, and an Oregon Food Handler Certification is mandatory.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Mexican at Residence Inn by Marriott Bozeman
Nadi, Western, Fiji -
Full Time

Start Date

Immediate

Expiry Date

14 May, 26

Salary

0.0

Posted On

13 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Mexican Cuisine, Latin American Cuisine, Menu Development, Food Presentation, Kitchen Supervision, Food Safety, Team Leadership, Financial Management, Customer Service, Employee Training, Problem Solving, Interpersonal Communication, Plating, Inventory Management

Industry

Hospitality

Description
JOB SUMMARY The CDC Mexican is responsible for leading the preparation, presentation and innovation of authentic Mexican Cuisine across all dining outlets. This role ensures the highest culinary standards are maintained, blending traditional Mexican flavors with modern presentation and local Fijian influences to create an exceptional dining experience for guests. CANDIDATE PROFILE Education and Experience certificate or diploma in culinary arts or equivalent professional training Minimum 3-5 years experience as CDP or higher specializing in Mexican or Latin American Cuisine in depth knowledge of Mexican regional cooking methods, spices, sauces and traditional preps (e.g. , mole, tacos, tamales, ceviche) CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

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Responsibilities
The Chef de Cuisine is responsible for leading the preparation, presentation, and innovation of authentic Mexican cuisine across all dining outlets while ensuring the highest culinary standards are maintained. This includes supervising kitchen operations, developing new menu items, and managing food production needs.
Chef de Cuisine - Mexican at Residence Inn by Marriott Bozeman
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Arts, Mexican Cuisine, Latin American Cuisine, Menu Development, Food Presentation, Kitchen Supervision, Food Safety, Team Leadership, Financial Management, Customer Service, Employee Training, Problem Solving, Interpersonal Communication, Plating, Inventory Management
Specialization
Candidates must possess a certificate or diploma in culinary arts or equivalent professional training, along with a minimum of 3-5 years of experience as a CDP or higher specializing in Mexican or Latin American Cuisine. In-depth knowledge of Mexican regional cooking methods, spices, sauces, and traditional preparations is essential.
Experience Required
Minimum 2 year(s)
Mobile Sushi Chef Manager at Hana Group
Epsom, England, United Kingdom - Full Time
Skills Needed
Leadership, Food Safety, Health And Safety Regulations, Team Building, Initiative, Flexibility, Customer Service, Teamwork, Stock Rotation, Order Placing, Stock Taking, Time Management, Compliance, Food Preparation, Driving
Specialization
Candidates must be enthusiastic, energetic, flexible, and possess proven experience in leading people, building team confidence, and working independently while maintaining high standards. A good understanding of Food Safety & Health and Safety regulations, brand standards compliance, and reliable personal transportation for early morning shifts are essential requirements.
Experience Required
Minimum 2 year(s)
Chef de Projet FTTH (H/F) at Segula Technologies
Casablanca, Casablanca-Settat, Morocco - Full Time
Skills Needed
Project Management, Ftth Deployment, Civil Engineering, Financial Management, P&L, Subcontractor Management, Client Relationship, Hse Compliance, Doe Verification, Telecom Infrastructure, Excel, Ms Project, Gis, Leadership, Decision Making
Specialization
Candidates must have a minimum of 3 to 5 years of experience in Telecoms project management, specifically with FTTH network deployment lifecycle expertise (ZTD, ZMD, RIP). Required tools include proficiency in Excel for financial steering and MS Project for planning, with basic GIS knowledge being a plus.
Experience Required
Minimum 2 year(s)
Chef de brigade réception at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Customer Service, Team Management, Reservation Management, Sales Management, Billing Management, Communication Skills, Attention To Detail, Professionalism, Integrity, Discretion, Curiosity, Organization, Flexibility, Team Spirit, English Proficiency
Specialization
A prior experience in luxury hospitality as a Chef de Brigade is recommended. Candidates should possess excellent interpersonal skills, integrity, and the ability to work in a team.
Experience Required
Minimum 2 year(s)
Sous Chef, Driskill Grill at MGH Hospitality
Austin, Texas, United States - Full Time
Skills Needed
Kitchen Operations, Menu Execution, Staff Training, Mentorship, Inventory Management, Food Safety, Sanitation, Cost Control, P&L Management, Leadership, Communication, Team Building, Culinary Vision, Service Coordination
Specialization
Candidates must have at least two years of experience leading professional kitchens and a strong understanding of operational oversight and financial management. Excellent communication skills and the ability to work flexible hours, including evenings and weekends, are required.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost
Longvic, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Team Management, Performance Analysis, Operational Processes, Staff Coordination, Communication, Problem Solving, Regulatory Compliance, Safety Standards
Specialization
Experience is prioritized over formal education, with a focus on being a supportive and attentive team leader. Key attributes include rigor, responsiveness, and alignment with company values of proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef(fe) de Rang - Le Art at Sige Relais Chateaux
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Attention To Detail, Customer Service, Team Spirit, Leadership, English Proficiency
Specialization
Candidates should have experience in a similar role and possess strong customer service skills. Attention to detail and leadership qualities are essential, along with proficiency in English.
Junior Sous Chef - Pastry at Residence Inn by Marriott Columbus DT
Amman, Amman, Jordan - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Time Management, Training, Scheduling, Quality Control, Customer Service, Inventory Management, Decorative Food Displays, Portion Control, Garnishing, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Apprenti chef de rang H/F at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Sales Techniques, Haccp Hygiene Standards, Restaurant Setup, Professional English, Teamwork, Inventory Management, Food And Beverage Knowledge, Communication
Specialization
Candidates should hold a vocational qualification in catering (CAP or Bac Pro) or demonstrate strong motivation for the sector. Proficiency in professional English is required to serve an international clientele.
Butikschef - Nordsjælland at jem & fix
, , - Full Time
Skills Needed
Retail Management, Leadership, Staff Development, Strategic Planning, Goal Setting, Budgeting, Operations Management, Decision Making, Recruitment, Team Building, Performance Management, Communication
Specialization
The ideal candidate has documented leadership experience within the retail industry and strong analytical skills. A valid driver's license is a mandatory requirement for this position.
Experience Required
Minimum 2 year(s)
Chef d'équipe maintenance at Veolia Environnement SA
Drambon, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Team Management, Preventive Maintenance, Curative Maintenance, Iso Standards, Safety Regulations, Stock Management, Gmao Tools, Industrial Maintenance
Specialization
Candidates should have a BAC +2 in Industrial Maintenance or Electromechanics, or at least 5 years of experience in industrial units. A good knowledge of GMAO tools and experience in team leadership in a fast-paced environment are also required.
Experience Required
Minimum 5 year(s)
Sous Chef de Restaurante at Accor
Playa del Carmen, Quintana Roo, Mexico - Full Time
Skills Needed
Culinary Skills, Team Management, Food Preparation, Menu Development, Communication, Pressure Management, Local Ingredients Knowledge, Luxury Restaurant Experience, Audit Knowledge, English Proficiency
Specialization
Candidates should have a minimum of 2 years of experience in a similar role at a luxury hotel or restaurant and possess knowledge of local and regional ingredients. Effective communication skills and the ability to work well under pressure in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Food Service Jr Sous Chef at SSA Group, LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Operations, Leadership, Team Building, Food Safety, Inventory Management, Staff Training, Problem Solving, Communication, Multi Tasking, Knife Handling, Kitchen Management, Customer Service, Performance Management, Equipment Maintenance, Scheduling
Specialization
Candidates must have 1-2 years of culinary experience and strong leadership and communication skills. The role requires the physical ability to stand for extended periods and lift up to 35 lbs, along with flexibility to work varied hours including weekends and holidays.
1832 Steakhouse Sous Chef at Choctaw Nation of Oklahoma
Durant, Oklahoma, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Recipe Development, Food Safety, Staff Training, Inventory Management, Scheduling, Food Cost Control, Labor Cost Control, Charbroiling, Poaching, Deep Frying, Pan Frying, Sauté, Roasting, Griddling
Specialization
Candidates must have specialized culinary training and a Food Safety Certification. A minimum of three years of experience in an upscale restaurant environment with kitchen management responsibilities is required.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost
Aubagne en Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Processes, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Planning, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor, Reactivity
Specialization
The ideal candidate is defined more by their experience than formal diplomas, needing to be a unifying and attentive team leader who excels in rigor and reactivity. Key personal values sought include proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef/Cook Ansty Golf Club at Get Golfing CIO
Coventry, England, United Kingdom - Full Time
Skills Needed
Preparation, Cooking, Presentation, Menu Planning, Food Hygiene, Health And Safety, Training, Stock Control, Inventory Management, Teamwork, Communication, Attention To Detail, Flexibility
Specialization
Candidates must have proven experience in a similar role, possessing knowledge of various cooking techniques and cuisines, and the ability to work effectively in a fast-paced environment. Essential requirements include allergen knowledge, excellent teamwork, attention to detail, and flexibility to work evenings, weekends, and holidays.
Sous Chef - Garde Manger at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Garde Manger, Cold Dishes, Salads, Appetizers, Buffet Presentation, Charcuterie, Food Quality, Hygiene, Food Safety, Menu Planning, Inventory Control, Cost Control, Leadership, Team Management, Time Management
Specialization
Candidates must possess a Diploma or Degree in Culinary Arts or Hospitality, coupled with a minimum of 4–6 years of culinary experience, preferably in luxury hotels. Essential qualifications include strong knowledge of cold kitchen preparation, food safety standards, leadership abilities, and attention to detail in presentation.
Experience Required
Minimum 5 year(s)
Executive Sous Chef - HOD at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Colva, Goa, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Employee Development, Sanitation Standards, Food Preparation, Purchasing, Menu Development, Cost Control, Budgeting, Team Building, Performance Monitoring, Customer Service, Human Resources Management, Problem Solving
Specialization
Candidates need either a high school diploma or GED with six years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with four years of relevant experience. Key requirements include demonstrating culinary skills, leading operations, setting performance goals, and ensuring strict adherence to quality and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef.fe de rang Eldorado at Hôtels Providence & L'Eldorado
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Upselling, Team Leadership, Stock Management, Communication, English Proficiency, Fine Dining Service, Conflict Resolution, Staff Training
Specialization
Candidates must have at least two years of experience in a similar high-end establishment. Proficiency in English and strong interpersonal skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef/Kitchen Manager at Jubitz Corporation
Portland, Oregon, United States - Full Time
Skills Needed
Kitchen Operations Management, Product Quality Control, Food Safety, Sanitation Protocols, Inventory Management, Waste Reduction, Team Supervision, Staff Training, Scheduling, Performance Evaluation, Teamwork, Communication, Conflict Resolution, Cost Control, Recipe Adherence, Service Execution
Specialization
Candidates must have a minimum of three years' experience in high-volume culinary operations, including line and prep work, along with at least two years in a supervisory or management role. A high-school diploma is required, culinary schooling is preferred, and an Oregon Food Handler Certification is mandatory.
Experience Required
Minimum 2 year(s)