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Chef Jobs overseas

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PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Indonesia - Full Time
Skills Needed
Baking, Decorating, Staff Leadership, Budget Management, Team Development, Training, Sanitation Standards, Food Preparation, Supervision, Financial Decision Making, Interpersonal Communication, Quality Control, Inventory Management, Loss Prevention, Customer Service, Recipe Development
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements include strong leadership, the ability to supervise daily operations, maintain strict food and sanitation standards, and drive continuous improvement in customer service and team performance.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Indonesia - Full Time
Skills Needed
Baking, Decorating, Pastry Preparation, Staff Leadership, Budget Management, Team Development, Training, Sanitation Standards, Food Standards, Interpersonal Communication, Supervision, Operations Management, Quality Control, Inventory Management, Food Presentation, Customer Service
Specialization
Candidates need either a high school diploma or GED with 4 years of relevant culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of related experience. Key requirements include strong leadership, financial acumen, the ability to supervise daily operations, and maintaining high standards for food quality and presentation.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Leadership Experience, Baking Skills, Creativity, Sugar Work, Chocolate Skills, Interpersonal Skills, Problem Solving, Attention To Guest Needs, Reliability, Teamwork, Calm Under Pressure, Food Safety, Sanitation Policies, Recruitment, Training
Specialization
Candidates must have extensive leadership experience in a Pastry department and a diploma certification in a culinary discipline. Proficiency in sugar work or chocolate skills and a responsible attitude towards food safety are also required.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Creative Flair, Organisational Skills, Time Management, Attention To Detail, Wok Experience, Grill Experience, Food Quality, Presentation, Southeast Asian Cuisine, Leadership Skills, Team Training, Communication Skills
Specialization
Candidates should have at least 5 years of experience as a sous chef or head chef and a formal qualification in Cookery. A true passion for cooking, especially Southeast Asian cuisine, and strong leadership skills are essential.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at BaxterStorey
Waverley, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Safety Standards, Menu Planning, Stock Control, Team Supervision, Communication Skills, Interpersonal Skills, Organizational Skills, Multitasking, High Volume Kitchen Experience
Specialization
Candidates should have previous experience in a similar role and strong knowledge of food safety standards. Excellent communication and organizational skills are essential, along with the ability to work efficiently under pressure.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates should have proven experience as a Commis Chef or in a similar role, with a strong understanding of food safety and cooking techniques. Excellent attention to detail, communication skills, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Caterlink - Chef at BaxterStorey
Manchester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Food Safety, Health And Safety, Inventory Management, Budget Monitoring, Action Planning
Specialization
The job does not specify particular educational requirements but emphasizes the importance of following food safety and health procedures. Experience in food preparation and cooking is likely beneficial.
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Supervision, Inventory Management, Guest Relations, Budget Management, Loss Prevention, Training, Menu Development, Food Presentation, Shift Supervision
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 maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Accor
La Boissière-des-Landes, Pays de la Loire, France - Full Time
Skills Needed
Customer Satisfaction, Service Quality, Teamwork, Initiative, Organization, Autonomy, Presentation, Dynamism
Specialization
Candidates should be rigorous, autonomous, and organized with a strong sense of service quality. Good presentation and the ability to work effectively in a team are essential.
Junior Sous Chef at Ardent Pub Group
London, England, United Kingdom - Full Time
Skills Needed
Junior Sous Chef, Senior Chef De Partie, Food Trends, Seasonality Of Produce, Creative Approach, Detail Focused, Support Kitchen Team, Train Kitchen Team, Motivate Kitchen Team, Health & Safety, Food Hygiene, Compliance Procedures
Specialization
Candidates should have previous experience as a Junior Sous Chef or Senior Chef de Partie in a high-quality establishment. A strong understanding of food trends, creativity, and knowledge of health and safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef - MILA at Riviera Dining Group Inc
Miami Beach, Florida, United States - Full Time
Skills Needed
Culinary Skills, Inventory Management, Labor Management, Food Quality Control, Recipe Adherence, Teamwork, Communication Skills, Sanitation Standards, Menu Development, High Volume Experience, Managerial Skills, Attention To Detail, Training, Data Entry, Scheduling, Food Purchasing
Specialization
Candidates should have a minimum of 2 years in a kitchen managerial role, preferably in a fast-paced, high-volume restaurant. A culinary school degree is preferred but not necessary, along with computer knowledge.
Experience Required
Minimum 2 year(s)
Junior Head Chef at BaxterStorey
Waverley, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Safety Standards, Menu Planning, Stock Control, Team Collaboration, Communication Skills, Interpersonal Skills, Organizational Skills, Multitasking, High Volume Kitchen Experience
Specialization
Previous experience in a similar role within a contract catering company or educational institution is preferred. Strong knowledge of food safety standards and excellent organizational skills are essential.
Senior Sous Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Food Quality, Safety Compliance, Budget Control, Stock Management, Supplier Relationships, Communication Skills, Organizational Skills, Food Trends Knowledge, Sustainability Awareness, Allergen Control
Specialization
Candidates should have experience as a Senior Chef in a contract catering environment, preferably in independent education. Strong leadership, organizational, and financial management skills are essential.
Experience Required
Minimum 5 year(s)
Chef de dépôt HF at BUT
Fouquières-lès-Béthune, Hauts-de-France, France - Full Time
Skills Needed
Organization, Rigour, Management Skills, Responsibility, Diplomacy
Specialization
A first experience in the field is a plus, and you should be organized and rigorous. You must possess managerial qualities, a sense of responsibility, and diplomacy.
Junior Sous Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Techniques, Kitchen Operations, Food Hygiene Standards, Team Player, Leadership Skills, Communication Abilities, Menu Planning, Food Preparation, Food Cost Control, Inventory Control, Hygiene Compliance, Cleanliness Standards, Food Safety, Guidance To Staff, Operational Standards
Specialization
A degree or diploma in Culinary Arts or a related field is required, along with 2-3 years of experience in a professional kitchen. Candidates should possess strong culinary knowledge and basic leadership skills.
Experience Required
Minimum 2 year(s)
Souschef - Farum at jem & fix
Farum, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Goal Oriented, Responsible, Skilled, Development, Planning, Results Oriented, Cooperation, Structured Approach, Overview Maintenance, Energetic
Specialization
The ideal candidate is goal-oriented, responsible, skilled, thrives in a busy environment, and is motivated by helping colleagues improve. A structured approach, the ability to maintain an overview, and energy for a fast pace are crucial requirements, along with possessing a driver's license.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Kimpton Hotels & Restaurants
New Orleans, Louisiana, United States - Full Time
Skills Needed
Food Quality, Food Preparation, Menu Design, Time Management, Organizational Skills, Communication Skills, Team Leadership, Sanitation Standards, Safety Practices, Training, Scheduling, Cost Management, Flexibility, Initiative, Customer Service, Culinary Functions
Specialization
Candidates should have at least 1 year of experience in a related role and possess expertise in food product quality and preparation. Strong time management, organizational skills, and the ability to work independently are essential.
Junior Sous Chef at San Manuel
Highland, California, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Preparation, Inventory Tracking, Team Leadership, Health Regulations, Communication, Customer Service, Problem Solving, Training, Organization, Time Management, Safety Compliance, Recipe Standardization, Logistics, Presentation
Specialization
A high school diploma or GED is required, with a preference for vocational or technical certification. Candidates should have a minimum of four years of experience in a high-volume culinary environment.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at EphemeraGroup
Paris, Ile-de-France, France - Full Time
Skills Needed
Service Techniques, Customer Service, Communication Skills, Organization, Multitasking, Attention To Detail, Cash Management, Inventory Management, Food Safety Knowledge
Specialization
Candidates should have experience in restaurant service and ideally hold a diploma in hospitality. Strong communication skills and the ability to work under pressure are essential.
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States -
Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

0.0

Posted On

19 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi-tasking, Fast-Paced Environment, Pastry Techniques, Mise En Place

Industry

Hospitality

Description
Description Komodo Las Vegas, a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity indicates the service we provide to our guests. We offer career opportunities with work/life balances, as well as rewarding career experience. The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance, profitability, and supervision of staff. Due to the nature of our business, this position requires us to work weekends and holidays. The day-to-day responsibilities include but are not limited to the following: General Duties and Responsibilities: · Assist Executive chef with day-to-day supervision of bakery team members, including hiring recommendations, disciplining, and coaching team members, and delegating workload and projects. · Participate in and assist the Executive Chef and or Corporate Pastry Chef with the development and research new recipes special events. · Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively. · Work with Executive Chef and or Corporate Pastry Chef to take appropriate action to reduce operating costs without affecting the quality of pastries or service. · Maintain a safe, hazard free operation, ensuring that accidents are immediately reported, and accident reports completed. · Perform other job-related duties as requested. The requirements for this position include but are not limited to: Knowledge and Skills: · Computer literacy to include Excel Spreadsheet and Word experience. · Ability to work in a team and independently. · Ability to multi-task and meet multiple deadlines. · Ability to work successfully in a fast-paced environment. Working Conditions: · This position will spend 100% of the time standing. · Occasional environmental exposures to cold, heat and moisture. · The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. · Must be able speak, read and understand pastry basic cooking directions. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements Education & Experience: · Minimum 2 years’ experience in a high-volume kitchen. · Previous experience as a pastry cooks, sous chef, or relevant role. · Strong knowledge of dessert and pastry techniques. · Ability to prepare mise en place for daily service and applicable closing duties. · Ability to work both fast and accurately. · Available to work during business hours, including weekends and evenings. · Flexibility to take on various shifts. · Additional duties as needed.
Responsibilities
The Pastry Sous Chef oversees, directs, and performs daily execution of all assigned kitchen food production and service execution related to desserts, while establishing and maintaining standards for quality, timeliness, cleanliness, and profitability. Key duties include assisting the Executive Chef with team supervision, recipe development, inspecting finished items, and controlling operating costs.
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Indonesia - Full Time
Skills Needed
Baking, Decorating, Staff Leadership, Budget Management, Team Development, Training, Sanitation Standards, Food Preparation, Supervision, Financial Decision Making, Interpersonal Communication, Quality Control, Inventory Management, Loss Prevention, Customer Service, Recipe Development
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key requirements include strong leadership, the ability to supervise daily operations, maintain strict food and sanitation standards, and drive continuous improvement in customer service and team performance.
Experience Required
Minimum 2 year(s)
Sous Chef Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Indonesia - Full Time
Skills Needed
Baking, Decorating, Pastry Preparation, Staff Leadership, Budget Management, Team Development, Training, Sanitation Standards, Food Standards, Interpersonal Communication, Supervision, Operations Management, Quality Control, Inventory Management, Food Presentation, Customer Service
Specialization
Candidates need either a high school diploma or GED with 4 years of relevant culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of related experience. Key requirements include strong leadership, financial acumen, the ability to supervise daily operations, and maintaining high standards for food quality and presentation.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Leadership Experience, Baking Skills, Creativity, Sugar Work, Chocolate Skills, Interpersonal Skills, Problem Solving, Attention To Guest Needs, Reliability, Teamwork, Calm Under Pressure, Food Safety, Sanitation Policies, Recruitment, Training
Specialization
Candidates must have extensive leadership experience in a Pastry department and a diploma certification in a culinary discipline. Proficiency in sugar work or chocolate skills and a responsible attitude towards food safety are also required.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Creative Flair, Organisational Skills, Time Management, Attention To Detail, Wok Experience, Grill Experience, Food Quality, Presentation, Southeast Asian Cuisine, Leadership Skills, Team Training, Communication Skills
Specialization
Candidates should have at least 5 years of experience as a sous chef or head chef and a formal qualification in Cookery. A true passion for cooking, especially Southeast Asian cuisine, and strong leadership skills are essential.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at BaxterStorey
Waverley, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Safety Standards, Menu Planning, Stock Control, Team Supervision, Communication Skills, Interpersonal Skills, Organizational Skills, Multitasking, High Volume Kitchen Experience
Specialization
Candidates should have previous experience in a similar role and strong knowledge of food safety standards. Excellent communication and organizational skills are essential, along with the ability to work efficiently under pressure.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates should have proven experience as a Commis Chef or in a similar role, with a strong understanding of food safety and cooking techniques. Excellent attention to detail, communication skills, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Caterlink - Chef at BaxterStorey
Manchester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Food Safety, Health And Safety, Inventory Management, Budget Monitoring, Action Planning
Specialization
The job does not specify particular educational requirements but emphasizes the importance of following food safety and health procedures. Experience in food preparation and cooking is likely beneficial.
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Supervision, Inventory Management, Guest Relations, Budget Management, Loss Prevention, Training, Menu Development, Food Presentation, Shift Supervision
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 maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Accor
La Boissière-des-Landes, Pays de la Loire, France - Full Time
Skills Needed
Customer Satisfaction, Service Quality, Teamwork, Initiative, Organization, Autonomy, Presentation, Dynamism
Specialization
Candidates should be rigorous, autonomous, and organized with a strong sense of service quality. Good presentation and the ability to work effectively in a team are essential.
Junior Sous Chef at Ardent Pub Group
London, England, United Kingdom - Full Time
Skills Needed
Junior Sous Chef, Senior Chef De Partie, Food Trends, Seasonality Of Produce, Creative Approach, Detail Focused, Support Kitchen Team, Train Kitchen Team, Motivate Kitchen Team, Health & Safety, Food Hygiene, Compliance Procedures
Specialization
Candidates should have previous experience as a Junior Sous Chef or Senior Chef de Partie in a high-quality establishment. A strong understanding of food trends, creativity, and knowledge of health and safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef - MILA at Riviera Dining Group Inc
Miami Beach, Florida, United States - Full Time
Skills Needed
Culinary Skills, Inventory Management, Labor Management, Food Quality Control, Recipe Adherence, Teamwork, Communication Skills, Sanitation Standards, Menu Development, High Volume Experience, Managerial Skills, Attention To Detail, Training, Data Entry, Scheduling, Food Purchasing
Specialization
Candidates should have a minimum of 2 years in a kitchen managerial role, preferably in a fast-paced, high-volume restaurant. A culinary school degree is preferred but not necessary, along with computer knowledge.
Experience Required
Minimum 2 year(s)
Junior Head Chef at BaxterStorey
Waverley, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Safety Standards, Menu Planning, Stock Control, Team Collaboration, Communication Skills, Interpersonal Skills, Organizational Skills, Multitasking, High Volume Kitchen Experience
Specialization
Previous experience in a similar role within a contract catering company or educational institution is preferred. Strong knowledge of food safety standards and excellent organizational skills are essential.
Senior Sous Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Food Quality, Safety Compliance, Budget Control, Stock Management, Supplier Relationships, Communication Skills, Organizational Skills, Food Trends Knowledge, Sustainability Awareness, Allergen Control
Specialization
Candidates should have experience as a Senior Chef in a contract catering environment, preferably in independent education. Strong leadership, organizational, and financial management skills are essential.
Experience Required
Minimum 5 year(s)
Chef de dépôt HF at BUT
Fouquières-lès-Béthune, Hauts-de-France, France - Full Time
Skills Needed
Organization, Rigour, Management Skills, Responsibility, Diplomacy
Specialization
A first experience in the field is a plus, and you should be organized and rigorous. You must possess managerial qualities, a sense of responsibility, and diplomacy.
Junior Sous Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Techniques, Kitchen Operations, Food Hygiene Standards, Team Player, Leadership Skills, Communication Abilities, Menu Planning, Food Preparation, Food Cost Control, Inventory Control, Hygiene Compliance, Cleanliness Standards, Food Safety, Guidance To Staff, Operational Standards
Specialization
A degree or diploma in Culinary Arts or a related field is required, along with 2-3 years of experience in a professional kitchen. Candidates should possess strong culinary knowledge and basic leadership skills.
Experience Required
Minimum 2 year(s)
Souschef - Farum at jem & fix
Farum, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Goal Oriented, Responsible, Skilled, Development, Planning, Results Oriented, Cooperation, Structured Approach, Overview Maintenance, Energetic
Specialization
The ideal candidate is goal-oriented, responsible, skilled, thrives in a busy environment, and is motivated by helping colleagues improve. A structured approach, the ability to maintain an overview, and energy for a fast pace are crucial requirements, along with possessing a driver's license.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Kimpton Hotels & Restaurants
New Orleans, Louisiana, United States - Full Time
Skills Needed
Food Quality, Food Preparation, Menu Design, Time Management, Organizational Skills, Communication Skills, Team Leadership, Sanitation Standards, Safety Practices, Training, Scheduling, Cost Management, Flexibility, Initiative, Customer Service, Culinary Functions
Specialization
Candidates should have at least 1 year of experience in a related role and possess expertise in food product quality and preparation. Strong time management, organizational skills, and the ability to work independently are essential.
Junior Sous Chef at San Manuel
Highland, California, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Preparation, Inventory Tracking, Team Leadership, Health Regulations, Communication, Customer Service, Problem Solving, Training, Organization, Time Management, Safety Compliance, Recipe Standardization, Logistics, Presentation
Specialization
A high school diploma or GED is required, with a preference for vocational or technical certification. Candidates should have a minimum of four years of experience in a high-volume culinary environment.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at EphemeraGroup
Paris, Ile-de-France, France - Full Time
Skills Needed
Service Techniques, Customer Service, Communication Skills, Organization, Multitasking, Attention To Detail, Cash Management, Inventory Management, Food Safety Knowledge
Specialization
Candidates should have experience in restaurant service and ideally hold a diploma in hospitality. Strong communication skills and the ability to work under pressure are essential.