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Junior Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, , Indonesia - Full Time

Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Menu Development, Food Safety, Team Leadership, Budget Management, Customer Service, Event Coordination, Training And Development, Performance Management, Loss Prevention, Decorative Food Display

Specialization
Candidates must possess either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership skills and a thorough understanding of food safety and kitchen operations are required.

Experience Required
Minimum 2 year(s)

The Boxford - Commis Chef at BaxterStorey

Newbury, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Stock Rotation, Food Labelling, Cleaning Duties, Food Safety, Teamwork, Communication, Attention To Detail

Specialization
Candidates should have an NVQ qualification or equivalent and a passion for food and customer service. Excellent communication and teamwork skills, along with exceptional attention to detail, are also required.

Junior Sous Chef- Banquet at Accor

Scottsdale, Arizona, United States - Full Time

Skills Needed
Culinary Operations, Menu Preparation, Inventory Management, Kitchen Sanitation, Team Leadership, Knife Skills, Food Safety, Customer Service, Recipe Compliance, Equipment Maintenance, Production Scheduling, Plating, Staff Mentoring, Communication, Problem Solving

Specialization
Candidates must have at least 4 years of relevant food and beverage experience and possess strong knowledge of cooking techniques, knife skills, and sanitation procedures. The role requires the ability to lead a team, maintain professional standards, and communicate effectively in English.

Experience Required
Minimum 2 year(s)

Chef(fe) de Projet IT H/F at EVERIENCE

Lyon, Auvergne-Rhône-Alpes, France - Full Time

Skills Needed
Project Management, Agile, Scrum, Safe, Jira, Ms Project, Azure Devops, Budget Management, Planning, Stakeholder Management, Risk Management, It Strategy, Data Analysis, Devops, User Experience

Specialization
Candidates must hold a Master's degree in Computer Science or Engineering and have at least 4 years of experience in IT project management. Strong skills in budget control, planning, and the ability to lead multidisciplinary teams are essential.

Experience Required
Minimum 2 year(s)

Sous Chef - Latest Recipe at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Phuket City Municipality, , Thailand - Full Time

Skills Needed
Kitchen Management, Food Safety, Inventory Management, Staff Supervision, Sanitation, Menu Production, Team Leadership, Quality Control, Coaching, Scheduling, Customer Service, Equipment Maintenance, Fifo, Accident Prevention, Communication

Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a food safety certification are required.

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Melbourne, Victoria, Australia - Full Time

Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Cross Functional Collaboration, Training, Mentoring, Contemporary Patisserie, Classic Patisserie, Hands On Approach

Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquet capabilities. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, and the ability to train and mentor staff effectively.

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Melbourne, Victoria, Australia - Full Time

Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Contemporary Patisserie, Classic Patisserie, Training, Mentoring, Organizational Skills, Hands On Approach

Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquet experience. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, and the ability to train and mentor staff effectively.

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)

Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Melbourne, Victoria, Australia - Full Time

Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Contemporary Patisserie, Classic Patisserie, Organizational Skills, Training, Mentoring, Luxury Hospitality

Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquets. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, the ability to remain calm under pressure, and a natural aptitude for training and mentoring staff.

Experience Required
Minimum 2 year(s)

Commis Chef - UK Template at Soho House & Co.

, England, United Kingdom - Full Time

Skills Needed
Culinary Skills Development, Food Preparation, Plating, Recipe Following, Portion Control, Hygiene Procedures, Food Safety, Allergen Procedures, Stock Rotation, Haccp Standards, Knife Skills, Basic Sauces, Mise En Place Completion, Teamwork, Communication, Taking Direction

Specialization
Candidates must possess at least two years of relevant experience, a strong passion for food, and attention to detail, along with an understanding of basic food safety practices. A culinary qualification is preferred, and applicants must be able to work flexible shifts, including weekends and holidays.

Experience Required
Minimum 2 year(s)

Chef de Réception (H/F/X) at Accor

Tunis, Tunis, Tunisia - Full Time

Skills Needed
Leadership, Interpersonal Skills, Team Management, Customer Service, Profitability Maximization, Opera Software, Communication, Stakeholder Relations, Team Culture Building, Performance Encouragement

Specialization
Candidates must possess essential service quality, proven management experience, and proficiency in Opera software or an equivalent system. Strong communication skills are necessary for fostering good stakeholder relations and building a strong team culture that encourages performance.

Experience Required
Minimum 2 year(s)

Sous Chef - Pacific Hotel at endeavour group careers

Yeppoon, Queensland, Australia - Full Time

Skills Needed
Sous Chef, Leadership, Food Safety, Mentoring, Cooking, Team Management, High Volume Cooking, Creativity, Attention To Detail, Communication, Problem Solving, Time Management, Manual Handling, Stock Management, Customer Service, Passion For Food

Specialization
Solid experience as a Sous Chef in a high-volume setting is required. Candidates must have up-to-date cooking credentials and food safety certifications.

Experience Required
Minimum 2 year(s)

Chef de Cuisine (Italian) at Accor

Nakhon Ratchasima City Municipality, , Thailand - Full Time

Skills Needed
Supervision, Training, Food Preparation, Hygiene, Presentation, Food Safety, Sanitation, Haccp, Collaboration, Portion Control, Wastage Minimization, Leadership, Interpersonal Skills, Communication, Customer Contact, Service Oriented

Specialization
Candidates must possess a minimum of two years of relevant experience in a similar capacity and demonstrate good proficiency in reading, writing, and speaking English. Essential attributes include strong leadership, training capabilities, service orientation, attention to detail, and the ability to perform well under pressure.

Experience Required
Minimum 2 year(s)

Chef De Cuisine (Coastal) at IHG Career

George Town, Penang, Malaysia - Full Time

Skills Needed
Culinary Concept Refinement, Menu Development, Supplier Sourcing, Recipe Manuals, Kitchen Layout Planning, Culinary Sops, Kitchen Operations Oversight, Brand Standards Compliance, Seafood Handling, Food Cost Control, Menu Engineering, Team Leadership, Haccp Compliance, Guest Engagement, Pre Opening Experience, Coastal Cuisine

Specialization
Candidates must possess a Diploma/Degree in Culinary Arts or equivalent, coupled with a minimum of 5–8 years of experience in upscale or luxury dining environments. Essential requirements include strong knowledge of seafood and coastal cuisine, proven ability to manage food cost and kitchen P&L, and fluency in English.

Experience Required
Minimum 5 year(s)

Chef de quai - Nuit (H/F) at InPost Ireland

Lieusaint, Ile-de-France, France - Full Time

Skills Needed
Team Management, Logistics Operations, Performance Analysis, Operational Planning, Staff Coordination, Conflict Resolution, Safety Compliance, Communication, Leadership, Problem Solving

Specialization
The role requires strong leadership skills and the ability to manage teams effectively in a fast-paced logistics environment. Candidates should demonstrate rigor, responsiveness, and a commitment to safety and operational excellence.

Experience Required
Minimum 2 year(s)

Chef de rang confirmé H/F at La Côte & L'Arête

, , - Full Time

Skills Needed
Customer Service, Teamwork, Sales, Communication, Order Taking, Passion, Flexibility, Problem Solving

Specialization
Experience in the restaurant industry is essential, along with a passion for food and service. Candidates should be familiar with concepts like average ticket size and upselling.

Experience Required
Minimum 2 year(s)

Kitchen Manager/Sous Chef at Great American Restaurants Inc

Fairfax, Virginia, United States - Full Time

Skills Needed
Food Quality, Recipe Adherence, Team Management, Line Cooks Supervision, Prep Cooks Supervision, Dishwashers Supervision, Kitchen Supervisors Management, Restaurant Operations, Team Leadership, Hospitality

Specialization
Candidates should possess 2-5 years of experience working in high-volume, casual dining restaurants and demonstrate a strong understanding of overall restaurant operations. A degree in Hospitality or Culinary arts is preferred but not strictly required.

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at Accor

Sepang, Selangor, Malaysia - Full Time

Skills Needed
Culinary Production, Quality Control, Mise En Place, Supervision, Team Leadership, Food Safety, Hygiene Compliance, Haccp, Inventory Control, Cost Control, Menu Development, Pastry Techniques, Baking, Portion Control, Waste Management, Scheduling

Specialization
Candidates need a Diploma or Degree in Culinary or Pastry Arts, along with 3–5 years of progressive experience in a professional pastry kitchen, including 1–2 years of supervisory experience. Essential technical competencies include advanced knowledge of pastry techniques, strong understanding of costing, and the ability to lead and train kitchen staff effectively.

Experience Required
Minimum 2 year(s)

Chef de Cuisine (Italian) at Accor

Nakhon Ratchasima City Municipality, , Thailand - Full Time

Experience Required
Minimum 2 year(s)

Chef Executivo de Cozinha at Accor

São Paulo, São Paulo, Brazil - Full Time

Skills Needed
Advanced English, Food Preparation Techniques, Food Safety Practices, Cost Composition, Nutrition Knowledge, Culinary Technologies, Microcomputer Skills, Hotel Management Software, Problem Solving, Decision Making, Planning, Continuous Improvement, Creativity, Attention To Detail, Initiative, Autonomy

Specialization
Candidates should have advanced English proficiency and knowledge of food preparation techniques and safety practices. Experience in cost management and nutrition is also essential.

Experience Required
Minimum 5 year(s)

Junior Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, , Indonesia -

Full Time

Start Date

Immediate

Expiry Date

12 Jul, 26

Salary

0.0

Posted On

13 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Kitchen management, Food production, Staff supervision, Sanitation standards, Inventory management, Menu development, Food safety, Team leadership, Budget management, Customer service, Event coordination, Training and development, Performance management, Loss prevention, Decorative food display

Industry

Hospitality

Description

JOB SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations. Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, 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 Junior Sous Chef assists in leading kitchen staff while overseeing daily food production, purchasing, and sanitation operations. They are responsible for maintaining culinary standards, managing inventory, and ensuring exceptional guest service within the kitchen environment.

Junior Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, , Indonesia - Full Time

Experience Required
Minimum 2 year(s)

The Boxford - Commis Chef at BaxterStorey

Newbury, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Stock Rotation, Food Labelling, Cleaning Duties, Food Safety, Teamwork, Communication, Attention To Detail

Junior Sous Chef- Banquet at Accor

Scottsdale, Arizona, United States - Full Time

Experience Required
Minimum 2 year(s)

Chef(fe) de Projet IT H/F at EVERIENCE

Lyon, Auvergne-Rhône-Alpes, France - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef - Latest Recipe at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Phuket City Municipality, , Thailand - Full Time

Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a food safety certification are required.

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Melbourne, Victoria, Australia - Full Time

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Melbourne, Victoria, Australia - Full Time

Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Contemporary Patisserie, Classic Patisserie, Training, Mentoring, Organizational Skills, Hands On Approach

Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquet experience. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, and the ability to train and mentor staff effectively.

Experience Required
Minimum 2 year(s)

Sous Chef/Kitchen Manager at Jubitz Corporation

Portland, Oregon, United States - Full Time

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Melbourne, Victoria, Australia - Full Time

Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Contemporary Patisserie, Classic Patisserie, Organizational Skills, Training, Mentoring, Luxury Hospitality

Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquets. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, the ability to remain calm under pressure, and a natural aptitude for training and mentoring staff.

Experience Required
Minimum 2 year(s)

Commis Chef - UK Template at Soho House & Co.

, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef de Réception (H/F/X) at Accor

Tunis, Tunis, Tunisia - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef - Pacific Hotel at endeavour group careers

Yeppoon, Queensland, Australia - Full Time

Specialization
Solid experience as a Sous Chef in a high-volume setting is required. Candidates must have up-to-date cooking credentials and food safety certifications.

Experience Required
Minimum 2 year(s)

Chef de Cuisine (Italian) at Accor

Nakhon Ratchasima City Municipality, , Thailand - Full Time

Experience Required
Minimum 2 year(s)

Chef De Cuisine (Coastal) at IHG Career

George Town, Penang, Malaysia - Full Time

Experience Required
Minimum 5 year(s)

Chef de quai - Nuit (H/F) at InPost Ireland

Lieusaint, Ile-de-France, France - Full Time

Skills Needed
Team Management, Logistics Operations, Performance Analysis, Operational Planning, Staff Coordination, Conflict Resolution, Safety Compliance, Communication, Leadership, Problem Solving

Experience Required
Minimum 2 year(s)

Chef de rang confirmé H/F at La Côte & L'Arête

, , - Full Time

Skills Needed
Customer Service, Teamwork, Sales, Communication, Order Taking, Passion, Flexibility, Problem Solving

Specialization
Experience in the restaurant industry is essential, along with a passion for food and service. Candidates should be familiar with concepts like average ticket size and upselling.

Experience Required
Minimum 2 year(s)

Kitchen Manager/Sous Chef at Great American Restaurants Inc

Fairfax, Virginia, United States - Full Time

Experience Required
Minimum 2 year(s)

Junior Sous Chef - Pastry at Accor

Sepang, Selangor, Malaysia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Cuisine (Italian) at Accor

Nakhon Ratchasima City Municipality, , Thailand - Full Time

Experience Required
Minimum 2 year(s)

Chef Executivo de Cozinha at Accor

São Paulo, São Paulo, Brazil - Full Time

Specialization
Candidates should have advanced English proficiency and knowledge of food preparation techniques and safety practices. Experience in cost management and nutrition is also essential.

Experience Required
Minimum 5 year(s)