Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 7856 results in (3) seconds Clear Filters

Jobs Search

About 7856 results in (3) seconds
Chef-1 at David Lloyd Clubs
Southend, Scotland, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety Regulations, Culinary Skills, Customer Service, Teamwork, Self Motivation, Menu Development
Specialization
Candidates must have strong knowledge of food safety and health and safety regulations. A self-motivated approach and a passion for delivering excellent customer service are essential.
Chefkok at RCE
The Hague, South Holland, Netherlands - Full Time
Skills Needed
Kitchen Management, Team Leadership, Mise En Place Coordination, Quality Control, Inventory Management, Staff Planning, Coaching, Haccp Guidelines, Hygiene Management, Communication
Specialization
Experienced leader capable of managing a team of 8 to 10 colleagues in a dynamic environment. Must be proficient in HACCP guidelines and available to work evenings and weekends.
Experience Required
Minimum 5 year(s)
Chefkok at RCE
, , - Full Time
Skills Needed
Team Leadership, Cooking, Mise En Place Coordination, Quality Control, Inventory Management, Kitchen Organization, Team Motivation, Coaching, Personnel Planning, Collaboration, Haccp Compliance, Accuracy, Planning, Overview Maintenance, Enthusiasm, Communication
Specialization
The ideal candidate is an experienced leader capable of managing a kitchen team of 8 to 10 colleagues, possessing a passion for excellent food and an inspiring, collaborative work atmosphere. Key requirements include accuracy, strong planning skills, maintaining an overview during busy periods, and strict adherence to HACCP hygiene guidelines.
Experience Required
Minimum 2 year(s)
Sous Chef / Head Chef at Accor
Mackay, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Food Preparation, A La Carte Menu, Buffet Menu, Recipe Adherence, Team Communication, Guest Feedback, Working Under Pressure, Teamwork, Commercial Cookery
Specialization
Candidates must be able to work well under pressure in a fast-paced environment and function cohesively as part of a team. A Certificate IV in Commercial Cookery is required for this role.
Experience Required
Minimum 2 year(s)
Souschef at Konditorei-Kaffee Zauner GmbH & Co.KG
Bad Ischl, Upper Austria, Austria - Full Time
Skills Needed
Leadership, Menu Planning, Inventory Management, Ordering, Culinary Expertise, Communication Skills, Team Management, Austrian Cuisine, Food Safety, Staff Scheduling
Specialization
Candidates must possess strong leadership skills, professional culinary expertise, and a goal-oriented work ethic. Excellent German language proficiency and experience in menu planning and ordering are required.
Experience Required
Minimum 2 year(s)
R&D Chef at RUPRECHT CO
Mundelein, Illinois, United States - Full Time
Skills Needed
R&D, Culinary Arts, Sous Vide, Product Development, Food Science, Competitive Analysis, Commercial Cooking Equipment, Food Safety, Gmp, Regulatory Compliance, Project Management, Technical Support, Analytical Thinking, Inventory Management, Ms Office Suite, Communication
Specialization
Candidates must have a Bachelor’s degree in Culinary Arts with a concentration in food science and 1 to 3 years of R&D experience. Proficiency in MS Office and knowledge of industrial sous vide cooking and food safety standards are required.
Experience Required
Minimum 2 year(s)
F&B Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Menu Creation, Recipe Development, Staff Coaching, Hiring, Discipline, Cleanliness Monitoring, Safety Compliance, Team Motivation, Plate Presentation, Scheduling, Payroll Management, Labor Management, Inventory Management, Cost Management, Waste Reduction, Food Cost Knowledge
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, knife skills, and kitchen equipment operation, along with familiarity with recipes and food cost management. A Culinary Degree is preferred, or a minimum of 5 years in varied kitchen roles plus 2 years of Kitchen Management experience in a high-volume setting is required.
Experience Required
Minimum 5 year(s)
F&B Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Menu Creation, Recipe Development, Staff Scheduling, Payroll Management, Labor Management, Inventory Management, Cost Management, Waste Reduction, Team Leadership, Staff Training, Coaching, Discipline, Food Safety Compliance, Plate Presentation, Knife Skills, Kitchen Equipment Operation
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, advanced knife skills, and kitchen equipment operation, maintenance, and safety protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 5 years in varied kitchen positions and 2 years in Kitchen Management within a high-volume, full-service establishment.
Experience Required
Minimum 5 year(s)
Souschef at RCE
Amstelveen, North Holland, Netherlands - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp, Food Preparation, Staff Training, Workflow Coordination, Hygiene Standards, Problem Solving, Mentoring, Quality Control
Specialization
Expertise in preparing high-quality dishes and experience in leading and motivating a kitchen team. Must be available for evenings and weekends with a strong eye for detail and perfection.
Experience Required
Minimum 2 year(s)
Kökschef at Göteborgsfamiljen
Göteborgs Stad, , Sweden - Full Time
Skills Needed
Kitchen Management, Leadership, Menu Planning, Food Quality Control, Cost Control, Inventory Management, Staff Scheduling, Hygiene Standards, Culinary Operations, Team Building, Communication, Time Management
Specialization
Candidates must have at least 3 years of experience as a Head Chef with a proven ability to lead teams in a fast-paced environment. Strong organizational skills, financial awareness, and a commitment to culinary excellence are required.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Kitchen Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Staff Training, Performance Management, Customer Service, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Safety, Sanitation Guidelines, Inventory Control, Food Cost Management, Problem Solving, Communication, Critical Thinking, Staff Scheduling, Quality Control
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 lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Clearwater at The Arboretum
Phoenix, Arizona, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Sanitation, Food Safety, Inventory Management, Dietary Compliance, Plate Presentation, Culinary Operations, Team Supervision, Quality Control
Specialization
Candidates must meet all government background clearance requirements and health standards, including a TB test. A professional appearance and the ability to follow established policies and procedures are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott Pompano Beach Resort Spa
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Staff Supervision, Inventory Management, Cost Control, Kitchen Operations, Food Presentation, Sanitation Standards, Team Leadership, Microsoft Office, Communication Skills, Strategic Planning, Problem Solving, Training And Development
Specialization
Candidates should have 3-5 years of experience in multi-outlet kitchens with at least one year in a senior leadership role. A diploma or degree in Culinary Arts is preferred, along with advanced safety and sanitation certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Marquesa Hotel, a Noble House Hotel
Key West, Florida, United States - Full Time
Skills Needed
Fine Dining, Menu Design, Culinary Arts, Team Leadership, Microsoft Office 365, Communication, Inventory Management, Food Preparation, Staff Management, Customer Service
Specialization
Candidates must have at least one year of experience as a Sous Chef and the ability to lift up to 50 pounds. Proficiency in Microsoft Office 365 and strong communication skills are required to interact effectively with guests and staff.
Sous Chef at Rehoboth Beach Country Club
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Hygiene Standards, Banquet Coordination, Food Presentation, Waste Minimization, Problem Solving, Communication, Time Management
Specialization
Candidates must have over 5 years of progressive culinary experience and a high school diploma, though an associate degree in culinary arts is preferred. Proficiency in diverse menu types, from breakfast buffets to formal plated dinners, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Pelican Brewing Company
Pacific City, Oregon, United States - Full Time
Skills Needed
Food Preparation, Recipe Execution, Team Leadership, Staff Supervision, Kitchen Operations, Coaching, Communication, Team Building, Culinary Management, Hospitality, Beer Cuisine, Problem Solving
Specialization
Candidates must have 2-3 years of experience as a Sous Chef in a fast-paced, high-volume kitchen. The role requires the ability to perform physical tasks such as lifting 50 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Il Fornaio Cucina Italiana
, California, United States - Full Time
Skills Needed
Italian Cuisine, Menu Planning, Inventory Management, Staff Training, Leadership, Food Safety, Time Management, Communication, Culinary Techniques, Presentation, Seasoning, Kitchen Operations
Specialization
Candidates must possess strong culinary skills, particularly in Italian cuisine, and demonstrate effective leadership and communication abilities. A strong work ethic and the ability to manage time efficiently in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Leadership, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Culinary Techniques
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Development, Budget Management, Menu Development, Food Presentation, Team Leadership, Customer Service, Inventory Management, Quality Control, Labor Management, Coaching, Performance Management, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree with 2 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and culinary skills are required to maintain service standards.
Experience Required
Minimum 2 year(s)
Chef-1 at David Lloyd Clubs
Southend, Scotland, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

18 Jul, 26

Salary

0.0

Posted On

19 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food safety, Health and safety regulations, Culinary skills, Customer service, Teamwork, Self-motivation, Menu development

Industry

Wellness and Fitness Services

Description
Would you like to join Europe’s leading premium health and wellness group? Our team members are the ambassadors of our business and the heart of what we do. We are on the look out for a passionate Chef to join our team! You’ll learn new skills, work with great people and be an integral part of our food development journey. We use quality ingredients from approved suppliers and locally sourced where possible. We’ll also listen to you and let you share ideas for menu additions which you feel would work in our clubs through our Chef Forums. We create an environment where our teams feel a sense of belonging, an environment where they can thrive, both physically and mentally whilst fulfilling their full potential. Some of our perks: Free Club Membership for you and your family! Discount on food and drinks. Discounts on Swimming, Tennis Lessons, and Personal Training. Opportunities for Career Advancement through internal training and development. Wagestream App: Get paid on demand! Access to our Benefits Suite. About you: As a Chef, we are looking for someone who: Has strong knowledge of food safety and health and safety regulations. A self-motivated individual who takes pride in producing great quality food. Happy to work individually as well as part of a team. Passionate about customer service Join us and help us create a thriving and inclusive culture. Together, we’re more than a Club! Southend With 139 clubs across the UK and Europe, David Lloyd Leisure is the leading premium health and wellness group.
Responsibilities
Prepare high-quality food using locally sourced ingredients while adhering to safety regulations. Contribute to menu development through participation in Chef Forums and collaborate effectively with the team.
Chef-1 at David Lloyd Clubs
Southend, Scotland, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety Regulations, Culinary Skills, Customer Service, Teamwork, Self Motivation, Menu Development
Specialization
Candidates must have strong knowledge of food safety and health and safety regulations. A self-motivated approach and a passion for delivering excellent customer service are essential.
Chefkok at RCE
The Hague, South Holland, Netherlands - Full Time
Skills Needed
Kitchen Management, Team Leadership, Mise En Place Coordination, Quality Control, Inventory Management, Staff Planning, Coaching, Haccp Guidelines, Hygiene Management, Communication
Specialization
Experienced leader capable of managing a team of 8 to 10 colleagues in a dynamic environment. Must be proficient in HACCP guidelines and available to work evenings and weekends.
Experience Required
Minimum 5 year(s)
Chefkok at RCE
, , - Full Time
Skills Needed
Team Leadership, Cooking, Mise En Place Coordination, Quality Control, Inventory Management, Kitchen Organization, Team Motivation, Coaching, Personnel Planning, Collaboration, Haccp Compliance, Accuracy, Planning, Overview Maintenance, Enthusiasm, Communication
Specialization
The ideal candidate is an experienced leader capable of managing a kitchen team of 8 to 10 colleagues, possessing a passion for excellent food and an inspiring, collaborative work atmosphere. Key requirements include accuracy, strong planning skills, maintaining an overview during busy periods, and strict adherence to HACCP hygiene guidelines.
Experience Required
Minimum 2 year(s)
Sous Chef / Head Chef at Accor
Mackay, Queensland, Australia - Full Time
Skills Needed
Kitchen Management, Food Preparation, A La Carte Menu, Buffet Menu, Recipe Adherence, Team Communication, Guest Feedback, Working Under Pressure, Teamwork, Commercial Cookery
Specialization
Candidates must be able to work well under pressure in a fast-paced environment and function cohesively as part of a team. A Certificate IV in Commercial Cookery is required for this role.
Experience Required
Minimum 2 year(s)
Souschef at Konditorei-Kaffee Zauner GmbH & Co.KG
Bad Ischl, Upper Austria, Austria - Full Time
Skills Needed
Leadership, Menu Planning, Inventory Management, Ordering, Culinary Expertise, Communication Skills, Team Management, Austrian Cuisine, Food Safety, Staff Scheduling
Specialization
Candidates must possess strong leadership skills, professional culinary expertise, and a goal-oriented work ethic. Excellent German language proficiency and experience in menu planning and ordering are required.
Experience Required
Minimum 2 year(s)
R&D Chef at RUPRECHT CO
Mundelein, Illinois, United States - Full Time
Skills Needed
R&D, Culinary Arts, Sous Vide, Product Development, Food Science, Competitive Analysis, Commercial Cooking Equipment, Food Safety, Gmp, Regulatory Compliance, Project Management, Technical Support, Analytical Thinking, Inventory Management, Ms Office Suite, Communication
Specialization
Candidates must have a Bachelor’s degree in Culinary Arts with a concentration in food science and 1 to 3 years of R&D experience. Proficiency in MS Office and knowledge of industrial sous vide cooking and food safety standards are required.
Experience Required
Minimum 2 year(s)
F&B Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Menu Creation, Recipe Development, Staff Coaching, Hiring, Discipline, Cleanliness Monitoring, Safety Compliance, Team Motivation, Plate Presentation, Scheduling, Payroll Management, Labor Management, Inventory Management, Cost Management, Waste Reduction, Food Cost Knowledge
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, knife skills, and kitchen equipment operation, along with familiarity with recipes and food cost management. A Culinary Degree is preferred, or a minimum of 5 years in varied kitchen roles plus 2 years of Kitchen Management experience in a high-volume setting is required.
Experience Required
Minimum 5 year(s)
F&B Chef at Gold Country Casino Resort
Oroville, California, United States - Full Time
Skills Needed
Menu Creation, Recipe Development, Staff Scheduling, Payroll Management, Labor Management, Inventory Management, Cost Management, Waste Reduction, Team Leadership, Staff Training, Coaching, Discipline, Food Safety Compliance, Plate Presentation, Knife Skills, Kitchen Equipment Operation
Specialization
Candidates must possess a strong working knowledge of cooking fundamentals, advanced knife skills, and kitchen equipment operation, maintenance, and safety protocols. A Culinary Degree is preferred, or equivalent experience including a minimum of 5 years in varied kitchen positions and 2 years in Kitchen Management within a high-volume, full-service establishment.
Experience Required
Minimum 5 year(s)
Souschef at RCE
Amstelveen, North Holland, Netherlands - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp, Food Preparation, Staff Training, Workflow Coordination, Hygiene Standards, Problem Solving, Mentoring, Quality Control
Specialization
Expertise in preparing high-quality dishes and experience in leading and motivating a kitchen team. Must be available for evenings and weekends with a strong eye for detail and perfection.
Experience Required
Minimum 2 year(s)
Kökschef at Göteborgsfamiljen
Göteborgs Stad, , Sweden - Full Time
Skills Needed
Kitchen Management, Leadership, Menu Planning, Food Quality Control, Cost Control, Inventory Management, Staff Scheduling, Hygiene Standards, Culinary Operations, Team Building, Communication, Time Management
Specialization
Candidates must have at least 3 years of experience as a Head Chef with a proven ability to lead teams in a fast-paced environment. Strong organizational skills, financial awareness, and a commitment to culinary excellence are required.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Kitchen Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Staff Training, Performance Management, Customer Service, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Safety, Sanitation Guidelines, Inventory Control, Food Cost Management, Problem Solving, Communication, Critical Thinking, Staff Scheduling, Quality Control
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 lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Clearwater at The Arboretum
Phoenix, Arizona, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Sanitation, Food Safety, Inventory Management, Dietary Compliance, Plate Presentation, Culinary Operations, Team Supervision, Quality Control
Specialization
Candidates must meet all government background clearance requirements and health standards, including a TB test. A professional appearance and the ability to follow established policies and procedures are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott Pompano Beach Resort Spa
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Staff Supervision, Inventory Management, Cost Control, Kitchen Operations, Food Presentation, Sanitation Standards, Team Leadership, Microsoft Office, Communication Skills, Strategic Planning, Problem Solving, Training And Development
Specialization
Candidates should have 3-5 years of experience in multi-outlet kitchens with at least one year in a senior leadership role. A diploma or degree in Culinary Arts is preferred, along with advanced safety and sanitation certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Marquesa Hotel, a Noble House Hotel
Key West, Florida, United States - Full Time
Skills Needed
Fine Dining, Menu Design, Culinary Arts, Team Leadership, Microsoft Office 365, Communication, Inventory Management, Food Preparation, Staff Management, Customer Service
Specialization
Candidates must have at least one year of experience as a Sous Chef and the ability to lift up to 50 pounds. Proficiency in Microsoft Office 365 and strong communication skills are required to interact effectively with guests and staff.
Sous Chef at Rehoboth Beach Country Club
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Hygiene Standards, Banquet Coordination, Food Presentation, Waste Minimization, Problem Solving, Communication, Time Management
Specialization
Candidates must have over 5 years of progressive culinary experience and a high school diploma, though an associate degree in culinary arts is preferred. Proficiency in diverse menu types, from breakfast buffets to formal plated dinners, is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Pelican Brewing Company
Pacific City, Oregon, United States - Full Time
Skills Needed
Food Preparation, Recipe Execution, Team Leadership, Staff Supervision, Kitchen Operations, Coaching, Communication, Team Building, Culinary Management, Hospitality, Beer Cuisine, Problem Solving
Specialization
Candidates must have 2-3 years of experience as a Sous Chef in a fast-paced, high-volume kitchen. The role requires the ability to perform physical tasks such as lifting 50 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Il Fornaio Cucina Italiana
, California, United States - Full Time
Skills Needed
Italian Cuisine, Menu Planning, Inventory Management, Staff Training, Leadership, Food Safety, Time Management, Communication, Culinary Techniques, Presentation, Seasoning, Kitchen Operations
Specialization
Candidates must possess strong culinary skills, particularly in Italian cuisine, and demonstrate effective leadership and communication abilities. A strong work ethic and the ability to manage time efficiently in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Leadership, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Culinary Techniques
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Development, Budget Management, Menu Development, Food Presentation, Team Leadership, Customer Service, Inventory Management, Quality Control, Labor Management, Coaching, Performance Management, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree with 2 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and culinary skills are required to maintain service standards.
Experience Required
Minimum 2 year(s)