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Chef De Partie Jobs overseas

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Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Coordination
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)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Macao, Macau, Macau S.A.R. - Full Time
Skills Needed
Kitchen Management, Food Presentation, Staff Supervision, Inventory Management, Food Safety, Menu Planning, Employee Training, Quality Control, Scheduling, Coaching, Guest Service, Resource Allocation
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)
Sous Chef at Harbor's Edge Continuing Care Retirement Community
Norfolk, Virginia, United States - Full Time
Skills Needed
Kitchen Leadership, Staff Development, Food Cost Control, Inventory Management, Waste Reduction, Commercial Kitchen Equipment Operation, Recipe Scaling, Food Safety Regulations, Haccp Principles, Sanitation Standards, Menu Planning, Customer Service, Time Management, Multitasking, Interpersonal Communication, Nutrition Knowledge
Specialization
Requires a high school diploma and a current Food Handler's certification, with a culinary degree preferred. Candidates must have at least five years of culinary experience, including three years in a supervisory role.
Experience Required
Minimum 5 year(s)
Head Chef at Hilton Japan
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Hospitality Management, Leadership, Teamwork, Accountability, Integrity
Specialization
Candidates must demonstrate a passion for hospitality, integrity, and strong leadership skills. A focus on teamwork, ownership, and urgency is required to succeed in this role.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Preparation, Quality Control, Food Safety, Hygiene Regulations, Inventory Management, Food Costing, Staff Training, Leadership, Culinary Techniques, Food Presentation, Multitasking, English Communication, Recipe Development, Vietnamese Cuisine
Specialization
Candidates must have a culinary school diploma and at least 3 years of experience in a similar high-volume role. Strong leadership skills, proficiency in food costing, and excellent English communication are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Alchemy
Lynnfield, Massachusetts, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Leadership, Food Safety, Sanitation Guidelines, Inventory Management, Staff Training, Culinary Techniques, Communication, Time Management, Creativity
Specialization
Requires a minimum of 2 years of kitchen management experience, preferably in high-volume venues. A culinary degree or equivalent experience is preferred along with strong knowledge of food safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
New York, New York, United States - Full Time
Skills Needed
Leadership, Team Management, Customer Service, Time Management, Adaptability, Creativity In Food Preparation, Culinary Skills, Quality Control, Training And Development, Inventory Management, Regulatory Compliance, Health And Safety Compliance, Problem Solving, Collaboration, Commitment To Excellence, Passion For Culinary Arts
Specialization
Candidates must have at least 2 years of experience in a similar position and a strong passion for hospitality. Key requirements include leadership skills, attention to detail, and flexible availability for nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Kisco Senior Living
San Rafael, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Writing, Quantity Food Production, Culinary Instruction, Quality Assurance, Sanitation Management, Seasonal Menu Creation, Team Leadership
Specialization
Requires a culinary certification and a minimum of five years of professional experience in quantity food production and kitchen management. A current Food Handler's Certificate is mandatory.
Experience Required
Minimum 5 year(s)
Head Chef at Five Iron Golf NYC LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Guest Experience Management, Google Suite, Restaurant Management Software, Interpersonal Communication, High Volume Catering, Cost Control
Specialization
Candidates must have a culinary degree or professional certification and at least 5 years of leadership experience in high-volume environments. Proficiency in English and familiarity with restaurant management software and Google Suite are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Landry's, LLC.
Glastonbury, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Fine Dining Operations, Osha Regulations, Menu Execution, Kitchen Operations, Food Safety, Training And Development
Specialization
Candidates must have at least 2 years of culinary management experience in an upscale or fine dining environment. Strong leadership skills and a stable work history are required, while a degree from an accredited culinary program is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at RRS Staffing Solutions LLC
Morgan Hill, California, United States - Full Time
Skills Needed
Professional Cooking, Menu Preparation, Food Presentation, Station Setup, Portion Control, Food Handling, Sanitation, Safety Procedures, Grill Maintenance, Inventory Management, Kitchen Collaboration, Health Department Compliance
Specialization
Candidates must have at least one year of professional experience as a Sous Chef or higher and a valid food handlers' card. Additional requirements include passing a background check, having reliable transportation, and being at least 18 years old.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, 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 the ability to maintain strict food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Auberge Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Staff Training, Food Safety, Inventory Management, Culinary Leadership, Quality Control, Sanitation Practices
Specialization
Candidates should have a minimum of two years of experience as a Chef de Cuisine or Sous Chef, preferably within a luxury hospitality setting. A culinary certificate or degree is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Japan
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Kitchen Operations, Leadership, Hospitality Management, Teamwork, Accountability, Integrity
Specialization
Candidates should possess strong leadership skills and a passion for hospitality. Core values include integrity, teamwork, ownership, and a sense of urgency in execution.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Compass Group
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Cost Control, Food Production, Sanitation, Microsoft Office, Staff Supervision, Batch Cooking, Food Presentation
Specialization
Requires an associate degree or equivalent experience with progressive culinary management and high-volume foodservice experience. ServSafe certification and proficiency in Microsoft Office are highly desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Superior Glove Works
Kandy, Central Province, Sri Lanka - Full Time
Skills Needed
Cooking Techniques, Recipe Execution, Food Presentation, Haccp, Kitchen Management, Staff Training, Inventory Control, Menu Planning, Food Safety, Cost Control, Sanitation Standards, Administrative Skills
Specialization
Requires a Diploma in Culinary Arts or Hotel Management with at least two years of experience in a similar hotel or resort role. Must possess strong cooking techniques, administrative skills, and proficiency in English.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Safety, Inventory Management, Menu Execution, Labor Cost Control, Food Cost Management, Culinary Presentation, Training And Development, Operational Planning, Time Management, Interpersonal Communication, Critical Thinking, Collaboration, Sanitation Compliance, Recipe Standardization
Specialization
Candidates should have 3-5 years of progressive culinary experience, including 1-2 years in a supervisory role, and a ServSafe certification. A culinary degree is preferred, along with strong leadership skills and experience in high-volume or fine-dining environments.
Experience Required
Minimum 2 year(s)
Head Chef at Apparel Group
Doha, , Qatar - Full Time
Skills Needed
Operational Management, Food Cost Control, Kitchen Leadership, Menu Planning, Inventory Management, Food Safety Compliance, Staff Training, Supply Chain Management, Culinary Arts, Financial Decision Making, Hygiene Standards, Recruitment
Specialization
Candidates must possess a Bachelor's Degree and the ability to analyze business periodicals and technical procedures. Strong leadership skills and the ability to communicate effectively with management, suppliers, and employees are required.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
West Hartford, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Problem Solving, Communication, Scheduling, Staffing, Quality Control, Critical Thinking, Hospitality, Operational Leadership
Specialization
Candidates need 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and perform physical tasks like lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Food Presentation
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 professional standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

0.0

Posted On

18 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Coordination

Industry

Hospitality

Description
POSITION SUMMARY   Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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. Address guests’ service needs. 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. 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: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of 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. W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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
Supervise and coordinate kitchen staff while ensuring high standards of food presentation, quality, and safety. Assist management with hiring, training, and motivating employees to meet operational goals.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Coordination
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)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Macao, Macau, Macau S.A.R. - Full Time
Skills Needed
Kitchen Management, Food Presentation, Staff Supervision, Inventory Management, Food Safety, Menu Planning, Employee Training, Quality Control, Scheduling, Coaching, Guest Service, Resource Allocation
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)
Sous Chef at Harbor's Edge Continuing Care Retirement Community
Norfolk, Virginia, United States - Full Time
Skills Needed
Kitchen Leadership, Staff Development, Food Cost Control, Inventory Management, Waste Reduction, Commercial Kitchen Equipment Operation, Recipe Scaling, Food Safety Regulations, Haccp Principles, Sanitation Standards, Menu Planning, Customer Service, Time Management, Multitasking, Interpersonal Communication, Nutrition Knowledge
Specialization
Requires a high school diploma and a current Food Handler's certification, with a culinary degree preferred. Candidates must have at least five years of culinary experience, including three years in a supervisory role.
Experience Required
Minimum 5 year(s)
Head Chef at Hilton Japan
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Hospitality Management, Leadership, Teamwork, Accountability, Integrity
Specialization
Candidates must demonstrate a passion for hospitality, integrity, and strong leadership skills. A focus on teamwork, ownership, and urgency is required to succeed in this role.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Preparation, Quality Control, Food Safety, Hygiene Regulations, Inventory Management, Food Costing, Staff Training, Leadership, Culinary Techniques, Food Presentation, Multitasking, English Communication, Recipe Development, Vietnamese Cuisine
Specialization
Candidates must have a culinary school diploma and at least 3 years of experience in a similar high-volume role. Strong leadership skills, proficiency in food costing, and excellent English communication are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Alchemy
Lynnfield, Massachusetts, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Leadership, Food Safety, Sanitation Guidelines, Inventory Management, Staff Training, Culinary Techniques, Communication, Time Management, Creativity
Specialization
Requires a minimum of 2 years of kitchen management experience, preferably in high-volume venues. A culinary degree or equivalent experience is preferred along with strong knowledge of food safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
New York, New York, United States - Full Time
Skills Needed
Leadership, Team Management, Customer Service, Time Management, Adaptability, Creativity In Food Preparation, Culinary Skills, Quality Control, Training And Development, Inventory Management, Regulatory Compliance, Health And Safety Compliance, Problem Solving, Collaboration, Commitment To Excellence, Passion For Culinary Arts
Specialization
Candidates must have at least 2 years of experience in a similar position and a strong passion for hospitality. Key requirements include leadership skills, attention to detail, and flexible availability for nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Kisco Senior Living
San Rafael, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Writing, Quantity Food Production, Culinary Instruction, Quality Assurance, Sanitation Management, Seasonal Menu Creation, Team Leadership
Specialization
Requires a culinary certification and a minimum of five years of professional experience in quantity food production and kitchen management. A current Food Handler's Certificate is mandatory.
Experience Required
Minimum 5 year(s)
Head Chef at Five Iron Golf NYC LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Guest Experience Management, Google Suite, Restaurant Management Software, Interpersonal Communication, High Volume Catering, Cost Control
Specialization
Candidates must have a culinary degree or professional certification and at least 5 years of leadership experience in high-volume environments. Proficiency in English and familiarity with restaurant management software and Google Suite are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Landry's, LLC.
Glastonbury, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Fine Dining Operations, Osha Regulations, Menu Execution, Kitchen Operations, Food Safety, Training And Development
Specialization
Candidates must have at least 2 years of culinary management experience in an upscale or fine dining environment. Strong leadership skills and a stable work history are required, while a degree from an accredited culinary program is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at RRS Staffing Solutions LLC
Morgan Hill, California, United States - Full Time
Skills Needed
Professional Cooking, Menu Preparation, Food Presentation, Station Setup, Portion Control, Food Handling, Sanitation, Safety Procedures, Grill Maintenance, Inventory Management, Kitchen Collaboration, Health Department Compliance
Specialization
Candidates must have at least one year of professional experience as a Sous Chef or higher and a valid food handlers' card. Additional requirements include passing a background check, having reliable transportation, and being at least 18 years old.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, 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 the ability to maintain strict food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at Auberge Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Staff Training, Food Safety, Inventory Management, Culinary Leadership, Quality Control, Sanitation Practices
Specialization
Candidates should have a minimum of two years of experience as a Chef de Cuisine or Sous Chef, preferably within a luxury hospitality setting. A culinary certificate or degree is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Japan
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Kitchen Operations, Leadership, Hospitality Management, Teamwork, Accountability, Integrity
Specialization
Candidates should possess strong leadership skills and a passion for hospitality. Core values include integrity, teamwork, ownership, and a sense of urgency in execution.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Compass Group
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Cost Control, Food Production, Sanitation, Microsoft Office, Staff Supervision, Batch Cooking, Food Presentation
Specialization
Requires an associate degree or equivalent experience with progressive culinary management and high-volume foodservice experience. ServSafe certification and proficiency in Microsoft Office are highly desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Superior Glove Works
Kandy, Central Province, Sri Lanka - Full Time
Skills Needed
Cooking Techniques, Recipe Execution, Food Presentation, Haccp, Kitchen Management, Staff Training, Inventory Control, Menu Planning, Food Safety, Cost Control, Sanitation Standards, Administrative Skills
Specialization
Requires a Diploma in Culinary Arts or Hotel Management with at least two years of experience in a similar hotel or resort role. Must possess strong cooking techniques, administrative skills, and proficiency in English.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Safety, Inventory Management, Menu Execution, Labor Cost Control, Food Cost Management, Culinary Presentation, Training And Development, Operational Planning, Time Management, Interpersonal Communication, Critical Thinking, Collaboration, Sanitation Compliance, Recipe Standardization
Specialization
Candidates should have 3-5 years of progressive culinary experience, including 1-2 years in a supervisory role, and a ServSafe certification. A culinary degree is preferred, along with strong leadership skills and experience in high-volume or fine-dining environments.
Experience Required
Minimum 2 year(s)
Head Chef at Apparel Group
Doha, , Qatar - Full Time
Skills Needed
Operational Management, Food Cost Control, Kitchen Leadership, Menu Planning, Inventory Management, Food Safety Compliance, Staff Training, Supply Chain Management, Culinary Arts, Financial Decision Making, Hygiene Standards, Recruitment
Specialization
Candidates must possess a Bachelor's Degree and the ability to analyze business periodicals and technical procedures. Strong leadership skills and the ability to communicate effectively with management, suppliers, and employees are required.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
West Hartford, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Problem Solving, Communication, Scheduling, Staffing, Quality Control, Critical Thinking, Hospitality, Operational Leadership
Specialization
Candidates need 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and perform physical tasks like lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Food Presentation
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 professional standards.
Experience Required
Minimum 2 year(s)