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Chef De Partie Jobs overseas

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Holiday Inn Express & Suites Singapore Novena-Chef de Partie at IHG Career
Singapore, , Singapore - Full Time
Skills Needed
Kitchen Operations, Menu Planning, Staff Supervision, Food Preparation, Health And Safety Compliance, Manpower Planning, Food Service Coordination, Hygiene Standards, Occupational Health & Safety, Problem Solving, Guest Relations, Emergency Procedures
Specialization
Candidates must have at least 2 years of experience in a similar culinary role and a valid food service permit. Professional interaction skills and proven problem-solving abilities in a kitchen environment are required.
Experience Required
Minimum 2 year(s)
Koch / Chef de Partie - 4-Sterne-Hotel | (Ref.: 1580) (m/w/d) at AV Group
Feld, Tyrol, Austria - Full Time
Skills Needed
Food Preparation, Menu Development, Quality Control, Hygiene Standards, Teamwork, German Language Proficiency, Culinary Arts, Kitchen Management
Specialization
Candidates should have a professional work style, strong team spirit, and good knowledge of German. Practical experience in a culinary role, such as Chef de Partie or Commis de Cuisine, is highly desirable.
Experience Required
Minimum 2 year(s)
Chef de Partie Petit-Déjeuner H/F - Hostellerie de Levernois at Relais & Châteaux Park-Hotel Egerner Höfe
Levernois, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Production, Breakfast Service, Stock Management, Food Plating, Kitchen Organization, Hygiene Standards, Food Safety, Egg Cooking Techniques, Teamwork, Time Management
Specialization
Candidates should be rigorous, reactive, and possess a strong team spirit and curiosity. Proficiency in various culinary techniques, particularly regarding eggs, and previous experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie- Banquet Kitchen- Jumeirah Messilah Beach at Jumeirah Group
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Culinary Arts, Banquet Kitchen Management, Haccp, Food Hygiene, Safe Food Handling, Plating Standards, Inventory Management, Fifo Rotation, Kitchen Equipment Maintenance, Multicultural Teamwork
Specialization
Requires a minimum of 5 years of culinary experience in a five-star hotel environment. Must possess knowledge of HACCP, general health and safety, and international cuisine styles.
Experience Required
Minimum 5 year(s)
Chef de partie H/F/X - Hôtel Croisette Beach Cannes MGallery at Accor
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Plating, Menu Creation, Cost Optimization, Inventory Management, Food Safety, Customer Service, Autonomy, Creativity, Rigour
Specialization
Candidates must have at least one year of culinary experience and a strong knowledge of cooking temperatures and hygiene standards. Key soft skills include teamwork, autonomy, and the ability to take initiative in a fast-paced environment.
Chef de Partie - L'Envol (2 Stars Michelin French Restaurant) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong Island, Hong Kong, China - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Food Safety, Inventory Management, Staff Training, Employee Coaching, Quality Control, Garnishing, Kitchen Logistics
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie (H/F) - Brasserie Benjamin - Hiver 26/27 at Four Seasons Hotels Limited - Turkey
Megève, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sauce Preparation, Cold Meat Preparation, Vegetable Preparation, Pastry Assistance, Kitchen Production Management, Product Storage, French Cuisine, English Fluency, French Fluency, Customer Relationship Management
Specialization
Candidates must have the legal right to work in France and be fluent in both French and English. Flexibility to move between different kitchen departments and stations is required.
Experience Required
Minimum 2 year(s)
Chef De Partie (Fine Dining Restaurant) -Six Senses Zighy Bay at IHG Career
Dibba Province, Musandam Governorate, Oman - Full Time
Skills Needed
Meat Cookery, Fish Cookery, Knife Skills, Plate Presentation, Budget Control, Food Safety, Hygiene Standards, Ms Office, Fine Dining, Farm To Table Concept, Lqa Standards, Multicultural Teamwork
Specialization
Requires a high school diploma and 2-4 years of kitchen experience in a full-service luxury hotel setting. Candidates must possess strong technical cooking skills, food handler certifications, and the ability to live in a remote location.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Culinary Techniques, Food Safety, Leadership, Communication, Organizational Skills, Inventory Management, Cost Control, Staff Training, Menu Planning
Specialization
Proven experience as a Sous Chef in a fast-paced environment with a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Sous Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Execution, Staff Training, Inventory Management, Food Cost Control, Sanitation Standards, Menu Execution, Plating, Team Mentorship, Operational Management
Specialization
Requires at least 2 years of experience as a Sous Chef or in a senior line role within high-volume or upscale kitchens. Must possess strong leadership skills and a solid understanding of kitchen operations and food costs.
Experience Required
Minimum 2 year(s)
Sous Chef at Stew Leonard's
Paramus, New Jersey, United States - Full Time
Skills Needed
Culinary Skills, Team Management, Food Safety, Inventory Management, Staff Training, Menu Development, Customer Service, Microsoft Excel, Microsoft Word, Organizational Skills, Delegation, Problem Solving
Specialization
Requires a high school diploma and at least 2 years of experience as a Sous Chef or Senior Line Cook in a high-volume environment. Must possess strong leadership abilities, in-depth knowledge of food hygiene, and the ability to work flexible hours including weekends.
Experience Required
Minimum 2 year(s)
Sous Chef at San Diego Mission Bay Resort
San Diego, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Inventory Control, Staff Training, Food Safety, Sanitation Compliance, Union Environment Experience, Portion Control, Kitchen Operations, Fine Dining, Luxury Hotel Operations
Specialization
Seeking a passionate culinary professional with experience in luxury hotels or fine dining and a proven track record in union environments. Candidates should possess strong leadership skills and expertise in menu development and cost management.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field 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)
Sous Chef at Keeneland Association Inc
Lexington, Kentucky, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Inventory Management, Staff Training, Food Safety, Cost Control, Event Planning, Microsoft Word, Microsoft Excel, High Volume Production, Leadership, Task Delegation
Specialization
Requires at least 3 years of Sous Chef experience in large-scale hospitality settings such as hotels or convention centers. A culinary degree or equivalent experience and proficiency in Microsoft Office are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Beztak
Clarkston, Michigan, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Time Management, Leadership, Regulatory Compliance, Culinary Arts
Specialization
Candidates should have an associate or bachelor's degree in culinary arts or 2-3 years of equivalent food preparation experience. A current ServSafe Manager Certification is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Japan
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Leadership, Hospitality Management, Teamwork, Accountability, Integrity
Specialization
Candidates must demonstrate a passion for hospitality, integrity, and strong leadership skills. A focus on teamwork, ownership, and urgency in a fast-paced environment is required.
Experience Required
Minimum 5 year(s)
Head Chef at Upper Crust Food Service
Madison, Wisconsin, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Sanitation Practices, Staff Training, Inventory Management, Budgetary Compliance, Customer Service, High Volume Food Production, Catering, Cooking Methods, Food Safety Standards
Specialization
Candidates should have 3+ years of experience in high-volume food production and a valid manager-level sanitation certification. A culinary degree is preferred, along with the ability to pass a background check.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Cost Control, Inventory Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Scheduling
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Holiday Inn Express & Suites Singapore Novena-Chef de Partie at IHG Career
Singapore, , Singapore -
Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

0.0

Posted On

10 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations, Menu Planning, Staff Supervision, Food Preparation, Health and Safety Compliance, Manpower Planning, Food Service Coordination, Hygiene Standards, Occupational Health & Safety, Problem Solving, Guest Relations, Emergency Procedures

Industry

Hospitality

Description
What's the job The Chef de Partie organizes kitchen operations, prepares and serves dishes, and supervises junior kitchen staff while ensuring compliance with health, safety, and brand standards. Your day-to-day * Plan menus by assessing ingredient availability, required skills, and hotel standards to deliver quality dishes * Prepare meals for assigned kitchen sections, ensuring timely delivery of high-quality food items * Supervise and provide clear direction to kitchen helpers, attendants, and stewards to maintain smooth kitchen operations * Collaborate with supervisors on manpower planning and kitchen management needs * Communicate guest and internal feedback, operational difficulties, and relevant information to superiors to support continuous improvement * Coordinate food service flow, including pass and pick-up processes, to ensure efficient service * Participate actively in daily briefings, meetings, and training sessions to enhance team performance and compliance * Prepare food, beverage, materials, and equipment in advance to support service readiness * Maintain cleanliness and reset work areas to uphold hygiene and safety standards * Implement hotel and departmental policies, including health, safety, grooming, quality, and hygiene regulations * Apply Occupational Health & Safety (OH&S) policies by conducting all tasks safely and reporting hazards promptly * Demonstrate knowledge of property safety, first aid, fire, and emergency procedures and operate equipment safely * Log security incidents and accidents accurately following hotel protocols   What we need from you * Minimum 2 years’ experience in a similar culinary role or equivalent combination of education and experience * Valid food service permit or health/food handler card as mandated by local government agencies * Demonstrated ability to interact professionally with guests, colleagues, and third parties to uphold the hotel’s reputation * Proven problem-solving skills applied in kitchen operations and guest service contexts
Responsibilities
The Chef de Partie organizes kitchen operations, prepares high-quality dishes, and supervises junior staff to ensure brand standards are met. They are responsible for coordinating food service flow and maintaining strict health, safety, and hygiene regulations.
Holiday Inn Express & Suites Singapore Novena-Chef de Partie at IHG Career
Singapore, , Singapore - Full Time
Skills Needed
Kitchen Operations, Menu Planning, Staff Supervision, Food Preparation, Health And Safety Compliance, Manpower Planning, Food Service Coordination, Hygiene Standards, Occupational Health & Safety, Problem Solving, Guest Relations, Emergency Procedures
Specialization
Candidates must have at least 2 years of experience in a similar culinary role and a valid food service permit. Professional interaction skills and proven problem-solving abilities in a kitchen environment are required.
Experience Required
Minimum 2 year(s)
Koch / Chef de Partie - 4-Sterne-Hotel | (Ref.: 1580) (m/w/d) at AV Group
Feld, Tyrol, Austria - Full Time
Skills Needed
Food Preparation, Menu Development, Quality Control, Hygiene Standards, Teamwork, German Language Proficiency, Culinary Arts, Kitchen Management
Specialization
Candidates should have a professional work style, strong team spirit, and good knowledge of German. Practical experience in a culinary role, such as Chef de Partie or Commis de Cuisine, is highly desirable.
Experience Required
Minimum 2 year(s)
Chef de Partie Petit-Déjeuner H/F - Hostellerie de Levernois at Relais & Châteaux Park-Hotel Egerner Höfe
Levernois, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Production, Breakfast Service, Stock Management, Food Plating, Kitchen Organization, Hygiene Standards, Food Safety, Egg Cooking Techniques, Teamwork, Time Management
Specialization
Candidates should be rigorous, reactive, and possess a strong team spirit and curiosity. Proficiency in various culinary techniques, particularly regarding eggs, and previous experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie- Banquet Kitchen- Jumeirah Messilah Beach at Jumeirah Group
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Culinary Arts, Banquet Kitchen Management, Haccp, Food Hygiene, Safe Food Handling, Plating Standards, Inventory Management, Fifo Rotation, Kitchen Equipment Maintenance, Multicultural Teamwork
Specialization
Requires a minimum of 5 years of culinary experience in a five-star hotel environment. Must possess knowledge of HACCP, general health and safety, and international cuisine styles.
Experience Required
Minimum 5 year(s)
Chef de partie H/F/X - Hôtel Croisette Beach Cannes MGallery at Accor
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Plating, Menu Creation, Cost Optimization, Inventory Management, Food Safety, Customer Service, Autonomy, Creativity, Rigour
Specialization
Candidates must have at least one year of culinary experience and a strong knowledge of cooking temperatures and hygiene standards. Key soft skills include teamwork, autonomy, and the ability to take initiative in a fast-paced environment.
Chef de Partie - L'Envol (2 Stars Michelin French Restaurant) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong Island, Hong Kong, China - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Food Safety, Inventory Management, Staff Training, Employee Coaching, Quality Control, Garnishing, Kitchen Logistics
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie (H/F) - Brasserie Benjamin - Hiver 26/27 at Four Seasons Hotels Limited - Turkey
Megève, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sauce Preparation, Cold Meat Preparation, Vegetable Preparation, Pastry Assistance, Kitchen Production Management, Product Storage, French Cuisine, English Fluency, French Fluency, Customer Relationship Management
Specialization
Candidates must have the legal right to work in France and be fluent in both French and English. Flexibility to move between different kitchen departments and stations is required.
Experience Required
Minimum 2 year(s)
Chef De Partie (Fine Dining Restaurant) -Six Senses Zighy Bay at IHG Career
Dibba Province, Musandam Governorate, Oman - Full Time
Skills Needed
Meat Cookery, Fish Cookery, Knife Skills, Plate Presentation, Budget Control, Food Safety, Hygiene Standards, Ms Office, Fine Dining, Farm To Table Concept, Lqa Standards, Multicultural Teamwork
Specialization
Requires a high school diploma and 2-4 years of kitchen experience in a full-service luxury hotel setting. Candidates must possess strong technical cooking skills, food handler certifications, and the ability to live in a remote location.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Culinary Techniques, Food Safety, Leadership, Communication, Organizational Skills, Inventory Management, Cost Control, Staff Training, Menu Planning
Specialization
Proven experience as a Sous Chef in a fast-paced environment with a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Sous Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Execution, Staff Training, Inventory Management, Food Cost Control, Sanitation Standards, Menu Execution, Plating, Team Mentorship, Operational Management
Specialization
Requires at least 2 years of experience as a Sous Chef or in a senior line role within high-volume or upscale kitchens. Must possess strong leadership skills and a solid understanding of kitchen operations and food costs.
Experience Required
Minimum 2 year(s)
Sous Chef at Stew Leonard's
Paramus, New Jersey, United States - Full Time
Skills Needed
Culinary Skills, Team Management, Food Safety, Inventory Management, Staff Training, Menu Development, Customer Service, Microsoft Excel, Microsoft Word, Organizational Skills, Delegation, Problem Solving
Specialization
Requires a high school diploma and at least 2 years of experience as a Sous Chef or Senior Line Cook in a high-volume environment. Must possess strong leadership abilities, in-depth knowledge of food hygiene, and the ability to work flexible hours including weekends.
Experience Required
Minimum 2 year(s)
Sous Chef at San Diego Mission Bay Resort
San Diego, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Inventory Control, Staff Training, Food Safety, Sanitation Compliance, Union Environment Experience, Portion Control, Kitchen Operations, Fine Dining, Luxury Hotel Operations
Specialization
Seeking a passionate culinary professional with experience in luxury hotels or fine dining and a proven track record in union environments. Candidates should possess strong leadership skills and expertise in menu development and cost management.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field 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)
Sous Chef at Keeneland Association Inc
Lexington, Kentucky, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Inventory Management, Staff Training, Food Safety, Cost Control, Event Planning, Microsoft Word, Microsoft Excel, High Volume Production, Leadership, Task Delegation
Specialization
Requires at least 3 years of Sous Chef experience in large-scale hospitality settings such as hotels or convention centers. A culinary degree or equivalent experience and proficiency in Microsoft Office are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Beztak
Clarkston, Michigan, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Time Management, Leadership, Regulatory Compliance, Culinary Arts
Specialization
Candidates should have an associate or bachelor's degree in culinary arts or 2-3 years of equivalent food preparation experience. A current ServSafe Manager Certification is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Japan
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Leadership, Hospitality Management, Teamwork, Accountability, Integrity
Specialization
Candidates must demonstrate a passion for hospitality, integrity, and strong leadership skills. A focus on teamwork, ownership, and urgency in a fast-paced environment is required.
Experience Required
Minimum 5 year(s)
Head Chef at Upper Crust Food Service
Madison, Wisconsin, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Sanitation Practices, Staff Training, Inventory Management, Budgetary Compliance, Customer Service, High Volume Food Production, Catering, Cooking Methods, Food Safety Standards
Specialization
Candidates should have 3+ years of experience in high-volume food production and a valid manager-level sanitation certification. A culinary degree is preferred, along with the ability to pass a background check.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Cost Control, Inventory Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Scheduling
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)