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Chef De Partie Jobs overseas

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Sous Chef at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Stock Rotation, Cost Effectiveness, Work Schedules, Liaison, Food Presentation, Recipe Management, Teamwork Promotion, Haccp Procedures, Training Coordination, Performance Evaluation, Menu Planning, Budget Awareness, Team Management, Menu Knowledge, Sanitation Inspections, Requisition Follow Up
Specialization
Candidates must possess thorough knowledge of menus, recipes, HACCP procedures, and possess strong team management skills, including training, counseling, and performance evaluation.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Upper Merion Township, Pennsylvania, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Emotional Intelligence, Hospitality, Quality Control
Specialization
Candidates need 1-3 years of culinary management experience, with excellent cooking skills and proven experience mentoring and training hourly team members. The role requires attention to detail, problem-solving abilities, flexibility for varied shifts, and the physical capacity to work actively in a kitchen environment.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Leadership, Inspiration, Collaboration, Client Relationship Management, Mentoring, Training, Team Empowerment, Health And Safety Compliance, Sustainability, Financial Management, Budgeting, Coaching, Delegation, Influencing Skills, Prioritization, Attention To Detail
Specialization
Candidates must possess proven experience as a Head Chef or in a similar role, demonstrating an obsession for food and creating culinary experiences. Essential qualifications include financial acumen for budgeting, excellent coaching and delegation skills, and the ability to thrive under pressure in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Cook/Chef at Edward Rose and Sons
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at CRG Dining
West Lafayette, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Quality Assurance, Kitchen Operations, Creativity And Innovation, Financial Management, Organizational Skills, Time Management, Food Safety, Sanitation Certification
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, preferably in an upscale dining establishment. A culinary degree or equivalent training is preferred, along with strong culinary skills and leadership abilities.
Experience Required
Minimum 2 year(s)
Sous Chef at MINA Group
Delray Beach, Florida, United States - Full Time
Skills Needed
Communication, Organizational Skills, Hospitality, Food Education, Kitchen Fundamentals, Financial Reporting, Mentorship, Leadership, Safety Protocols, Hygiene Protocols, Labor Laws, Stamina, Butchery, Sauces, Fabrication, Team Development
Specialization
Candidates should have a minimum of 2 years of experience in a fine dining high-volume kitchen, with at least 1 year in a leadership role. Knowledge of safety and hygiene protocols, as well as the ability to lift up to 40 pounds and work over 50 hours per week, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Grecotel
Kos, South Aegean, Greece - Full Time
Skills Needed
Food Purchasing, Food Preparation, Quality Standards Maintenance, Sanitation, Cleanliness, Sop Adherence, Menu Development, Staff Training, Health And Safety Compliance, Inventory Management, Ordering Supplies, Menu Creation, Food Quality Management, Presentation, Team Management, Communication
Specialization
Candidates must have over 3 years of experience as a Sous Chef, preferably in a luxury hotel or resort, and possess the ability to manage and train a culinary team. Strong communication skills, experience with kitchen operations like ordering and inventory control, and flexibility to work varied hours are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Hotels & Resorts
Cairo, Cairo, Egypt - Full Time
Skills Needed
Planning, Organizing, Supervisory Skills, Communication Skills, Creativity, Multi Tasking, Positive Attitude, Ability To Work Under Pressure
Specialization
Candidates should have relevant qualifications and strong supervisory skills, along with a creative approach to food production. Previous kitchen experience in a similar role is advantageous.
Experience Required
Minimum 2 year(s)
Sous Chef at Rail City Casino
Sparks, Nevada, United States - Full Time
Skills Needed
Food Preparation, Multitasking, Teamwork, Leadership, Inventory Management, Customer Satisfaction, Health Standards, Cooking Techniques, Training, Problem Solving, Communication, Professionalism, Time Management, Cleanliness, Food Storage, Quality Control
Specialization
Candidates must have at least one year of experience as a Line or Lead Line Cook in a casual dining or similar restaurant. Essential skills include multitasking, maintaining professionalism, and adhering to health and safety standards.
Sous Chef at Sige Relais Chateaux
Walland, Tennessee, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Management, Team Leadership, Communication, Problem Solving, Food Safety, Customer Service, Scheduling, Training, Quality Control, Labor Management, Event Coordination, Staff Coaching, Service Knowledge, Product Utilization
Specialization
Candidates should have a culinary degree and 2-3 years of experience in the food and beverage field, or 4-5 years of relevant experience. Strong communication and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Selland's Market Cafe' H Street
Sacramento, California, United States - Full Time
Skills Needed
Kitchen Efficiency, Organization, Food Quality Control, Customer Satisfaction, Food Handling Safety, Leadership, Knife Skills, Verbal Communication, Team Training, Sanitation Practices
Specialization
Candidates must have a minimum of two years of experience as an Executive Chef or Sous Chef in a full-service or café-style restaurant, along with excellent knife skills and the ability to communicate articulately. Applicants must possess extensive knowledge of safe food handling, prior experience training team members, and must have open availability for varied hours/days as business dictates.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Raleigh, North Carolina, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Staff Management, Inventory Management, Cost Control, Health And Safety Compliance, Scheduling, Leadership, Team Training, Culinary Techniques, Budgeting, Time Management, Organization, Innovation, Communication
Specialization
Candidates must possess proven experience in a Head Chef or similar leadership role, demonstrating strong knowledge of culinary techniques and kitchen operations management. Essential requirements include excellent leadership, team management skills, familiarity with budgeting and cost control, and in-depth understanding of kitchen health and safety practices.
Experience Required
Minimum 5 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Leadership, Supervision, Culinary Standards, Food Safety, Sanitation, Inventory Management, Labor Cost Control, Food Cost Control, Menu Execution, Staff Training, Operational Planning, Team Development, Recipe Standardization, Time Management, Interpersonal Communication, Critical Thinking
Specialization
Candidates must possess strong leadership and supervisory skills, coupled with a solid understanding of food safety, sanitation, and operational acumen including cost and labor management. A culinary degree or equivalent experience, along with 3-5 years of progressive culinary experience including 1-2 years in a supervisory role, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Legends Global (Europe)
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Food Quality Assurance, Team Supervision, Menu Development, Food Safety Standards, Cost Management, Stock Management, Ordering, Waste Reduction, Portion Control, Budget Management, Leadership, Team Management, Technical Cooking Knowledge, Time Management, Problem Solving
Specialization
Candidates must have proven experience as a Sous Chef or a strong Senior Chef de Partie, backed by solid culinary training. Essential qualities include strong leadership, team management capability, excellent technical knowledge of cooking and safety regulations, and the ability to perform effectively under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Food Quality, Consistency, Presentation, Team Leadership, Mentoring, Cost Control, Budgeting, Menu Development, Food Safety, Haccp Management, Inventory Management, Supplier Relationships, Service Delivery, Culinary Innovation, Problem Solving, Time Management
Specialization
Candidates must possess a minimum of 5 years of professional culinary experience, ideally in luxury settings, with proven expertise in managing both A La Carte and large banquet operations. Strong background in kitchen leadership, cost control, and comprehensive knowledge of HACCP food safety systems are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Gwari, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Food Presentation, Equipment Maintenance
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Food Preparation, Plating, Menu Coordination, Purchasing, Scheduling, Sanitation Standards, Food Quality Control, Team Leadership, Staff Supervision, Budget Management, Inventory Control, Training, Customer Service, Problem Solving, Event Management
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet event orders, supervising kitchen staff, and driving guest satisfaction.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Communication, Financial Decision Making
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Kitchen Operations Oversight, Food Preparation Supervision, Inventory Management, Portion Control, Menu Planning, Haccp Compliance, Team Leadership, Employee Coaching, Training Implementation, Hygiene Standards, Cost Monitoring, Communication, Cross Functional Collaboration, Sustainability Practices, International Cuisine Knowledge, Supervisory Skills
Specialization
Candidates must possess a minimum of 5–7 years of experience in high-volume, luxury hotel or restaurant settings, with a strong background in high-volume dining operations. Essential qualifications include proven leadership skills, strong knowledge of international cuisine, and basic computer proficiency.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
New Delhi, delhi, India -
Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Stock Rotation, Cost Effectiveness, Work Schedules, Liaison, Food Presentation, Recipe Management, Teamwork Promotion, HACCP Procedures, Training Coordination, Performance Evaluation, Menu Planning, Budget Awareness, Team Management, Menu Knowledge, Sanitation Inspections, Requisition Follow-up

Industry

Hospitality

Description
Job Description JOB PURPOSE Exceed guest expectation in first attempt. EXECUTIVE RESPONSIBILITIES & EMPOWERMENT KEY OPERATIONAL RESPONSIBILITIES Financial Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Operational Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. Liaise with Restaurant Managers to facilitate service delivery and ensure standards are maintained. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes. Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Ex Chef. Organise rosters for casual, agency and section staff as per guidelines set by Chef. Promote an environment of team work to facilitate the achievement of department and Accor objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. Training coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members. Ensure proper collation and storage of all galley equipment and accessories. Conduct regular operational and sanitation inspections of all kitchen areas. Ensure garbage separation standards are enforced throughout the kitchen. Plan and execute any special menus as directed by the chef. Provide accurate feedback at all times to the chef. Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment. Follow-up on the daily requisitions from all kitchen outlets. Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly Business plan /Analysis To be aware of budgets and have handle on sales. Plan cost effective proposal for banquets. Team Management To ensure decision making process is transparent and fair. General Duty Should have a thorough knowledge of menus, recipes and preparation. To ensure the ongoing and scheduled training of all galley employees Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team Should be able to manage his team Should be able to analyse issues and have the temperament to deal with it with in company guide lines. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Sous Chef is responsible for overseeing daily kitchen operations, including stock management, cost control, ensuring food quality and presentation meet company standards, and delegating work schedules to staff.
Sous Chef at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Stock Rotation, Cost Effectiveness, Work Schedules, Liaison, Food Presentation, Recipe Management, Teamwork Promotion, Haccp Procedures, Training Coordination, Performance Evaluation, Menu Planning, Budget Awareness, Team Management, Menu Knowledge, Sanitation Inspections, Requisition Follow Up
Specialization
Candidates must possess thorough knowledge of menus, recipes, HACCP procedures, and possess strong team management skills, including training, counseling, and performance evaluation.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Upper Merion Township, Pennsylvania, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Emotional Intelligence, Hospitality, Quality Control
Specialization
Candidates need 1-3 years of culinary management experience, with excellent cooking skills and proven experience mentoring and training hourly team members. The role requires attention to detail, problem-solving abilities, flexibility for varied shifts, and the physical capacity to work actively in a kitchen environment.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Leadership, Inspiration, Collaboration, Client Relationship Management, Mentoring, Training, Team Empowerment, Health And Safety Compliance, Sustainability, Financial Management, Budgeting, Coaching, Delegation, Influencing Skills, Prioritization, Attention To Detail
Specialization
Candidates must possess proven experience as a Head Chef or in a similar role, demonstrating an obsession for food and creating culinary experiences. Essential qualifications include financial acumen for budgeting, excellent coaching and delegation skills, and the ability to thrive under pressure in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Cook/Chef at Edward Rose and Sons
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at CRG Dining
West Lafayette, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Quality Assurance, Kitchen Operations, Creativity And Innovation, Financial Management, Organizational Skills, Time Management, Food Safety, Sanitation Certification
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, preferably in an upscale dining establishment. A culinary degree or equivalent training is preferred, along with strong culinary skills and leadership abilities.
Experience Required
Minimum 2 year(s)
Sous Chef at MINA Group
Delray Beach, Florida, United States - Full Time
Skills Needed
Communication, Organizational Skills, Hospitality, Food Education, Kitchen Fundamentals, Financial Reporting, Mentorship, Leadership, Safety Protocols, Hygiene Protocols, Labor Laws, Stamina, Butchery, Sauces, Fabrication, Team Development
Specialization
Candidates should have a minimum of 2 years of experience in a fine dining high-volume kitchen, with at least 1 year in a leadership role. Knowledge of safety and hygiene protocols, as well as the ability to lift up to 40 pounds and work over 50 hours per week, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Grecotel
Kos, South Aegean, Greece - Full Time
Skills Needed
Food Purchasing, Food Preparation, Quality Standards Maintenance, Sanitation, Cleanliness, Sop Adherence, Menu Development, Staff Training, Health And Safety Compliance, Inventory Management, Ordering Supplies, Menu Creation, Food Quality Management, Presentation, Team Management, Communication
Specialization
Candidates must have over 3 years of experience as a Sous Chef, preferably in a luxury hotel or resort, and possess the ability to manage and train a culinary team. Strong communication skills, experience with kitchen operations like ordering and inventory control, and flexibility to work varied hours are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Hotels & Resorts
Cairo, Cairo, Egypt - Full Time
Skills Needed
Planning, Organizing, Supervisory Skills, Communication Skills, Creativity, Multi Tasking, Positive Attitude, Ability To Work Under Pressure
Specialization
Candidates should have relevant qualifications and strong supervisory skills, along with a creative approach to food production. Previous kitchen experience in a similar role is advantageous.
Experience Required
Minimum 2 year(s)
Sous Chef at Rail City Casino
Sparks, Nevada, United States - Full Time
Skills Needed
Food Preparation, Multitasking, Teamwork, Leadership, Inventory Management, Customer Satisfaction, Health Standards, Cooking Techniques, Training, Problem Solving, Communication, Professionalism, Time Management, Cleanliness, Food Storage, Quality Control
Specialization
Candidates must have at least one year of experience as a Line or Lead Line Cook in a casual dining or similar restaurant. Essential skills include multitasking, maintaining professionalism, and adhering to health and safety standards.
Sous Chef at Sige Relais Chateaux
Walland, Tennessee, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Management, Team Leadership, Communication, Problem Solving, Food Safety, Customer Service, Scheduling, Training, Quality Control, Labor Management, Event Coordination, Staff Coaching, Service Knowledge, Product Utilization
Specialization
Candidates should have a culinary degree and 2-3 years of experience in the food and beverage field, or 4-5 years of relevant experience. Strong communication and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Selland's Market Cafe' H Street
Sacramento, California, United States - Full Time
Skills Needed
Kitchen Efficiency, Organization, Food Quality Control, Customer Satisfaction, Food Handling Safety, Leadership, Knife Skills, Verbal Communication, Team Training, Sanitation Practices
Specialization
Candidates must have a minimum of two years of experience as an Executive Chef or Sous Chef in a full-service or café-style restaurant, along with excellent knife skills and the ability to communicate articulately. Applicants must possess extensive knowledge of safe food handling, prior experience training team members, and must have open availability for varied hours/days as business dictates.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Raleigh, North Carolina, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Staff Management, Inventory Management, Cost Control, Health And Safety Compliance, Scheduling, Leadership, Team Training, Culinary Techniques, Budgeting, Time Management, Organization, Innovation, Communication
Specialization
Candidates must possess proven experience in a Head Chef or similar leadership role, demonstrating strong knowledge of culinary techniques and kitchen operations management. Essential requirements include excellent leadership, team management skills, familiarity with budgeting and cost control, and in-depth understanding of kitchen health and safety practices.
Experience Required
Minimum 5 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Leadership, Supervision, Culinary Standards, Food Safety, Sanitation, Inventory Management, Labor Cost Control, Food Cost Control, Menu Execution, Staff Training, Operational Planning, Team Development, Recipe Standardization, Time Management, Interpersonal Communication, Critical Thinking
Specialization
Candidates must possess strong leadership and supervisory skills, coupled with a solid understanding of food safety, sanitation, and operational acumen including cost and labor management. A culinary degree or equivalent experience, along with 3-5 years of progressive culinary experience including 1-2 years in a supervisory role, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Legends Global (Europe)
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Food Quality Assurance, Team Supervision, Menu Development, Food Safety Standards, Cost Management, Stock Management, Ordering, Waste Reduction, Portion Control, Budget Management, Leadership, Team Management, Technical Cooking Knowledge, Time Management, Problem Solving
Specialization
Candidates must have proven experience as a Sous Chef or a strong Senior Chef de Partie, backed by solid culinary training. Essential qualities include strong leadership, team management capability, excellent technical knowledge of cooking and safety regulations, and the ability to perform effectively under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Food Quality, Consistency, Presentation, Team Leadership, Mentoring, Cost Control, Budgeting, Menu Development, Food Safety, Haccp Management, Inventory Management, Supplier Relationships, Service Delivery, Culinary Innovation, Problem Solving, Time Management
Specialization
Candidates must possess a minimum of 5 years of professional culinary experience, ideally in luxury settings, with proven expertise in managing both A La Carte and large banquet operations. Strong background in kitchen leadership, cost control, and comprehensive knowledge of HACCP food safety systems are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Gwari, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Food Presentation, Equipment Maintenance
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Food Preparation, Plating, Menu Coordination, Purchasing, Scheduling, Sanitation Standards, Food Quality Control, Team Leadership, Staff Supervision, Budget Management, Inventory Control, Training, Customer Service, Problem Solving, Event Management
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet event orders, supervising kitchen staff, and driving guest satisfaction.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Communication, Financial Decision Making
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at Wynn Al Marjan Island
, , United Arab Emirates - Full Time
Skills Needed
Kitchen Operations Oversight, Food Preparation Supervision, Inventory Management, Portion Control, Menu Planning, Haccp Compliance, Team Leadership, Employee Coaching, Training Implementation, Hygiene Standards, Cost Monitoring, Communication, Cross Functional Collaboration, Sustainability Practices, International Cuisine Knowledge, Supervisory Skills
Specialization
Candidates must possess a minimum of 5–7 years of experience in high-volume, luxury hotel or restaurant settings, with a strong background in high-volume dining operations. Essential qualifications include proven leadership skills, strong knowledge of international cuisine, and basic computer proficiency.
Experience Required
Minimum 5 year(s)