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Chef Jobs overseas

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Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Supervision, Food Safety, Sanitation Standards, Staff Training, Budget Management, Quality Control, Team Leadership, Inventory Management, Food Preparation, Customer Service, Performance Management, Conflict Resolution, Communication Skills, Strategic Planning
Specialization
Candidates must possess either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and technical culinary skills are required to manage kitchen staff and daily production needs.
Experience Required
Minimum 2 year(s)
Teppanyaki Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Maldives - Full Time
Skills Needed
Teppanyaki Cooking, Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Guest Relations, Menu Development, Inventory Management, Performance Appraisal, Training, Quality Control, Loss Prevention, Event Coordination
Specialization
Candidates must possess a high school diploma or GED with at least 4 years of culinary experience, or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership skills, proficiency in food preparation, and the ability to manage kitchen staff and inventory effectively.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Mountaineer Cleaning & Maintenance
Honolulu, Hawaii, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Costing, Labor Scheduling, Staff Training, Menu Development, Sanitation Practices, Inventory Control, Budget Management, Leadership, Communication, Organization, Troubleshooting, Administrative Skills, Food Safety, Performance Evaluation
Specialization
Candidates must have a minimum of 5 years of related experience and be a graduate of AOS Culinary School or have equivalent training. The role requires strong leadership skills, a passion for presentation, and the physical ability to lift 50 lbs repeatedly.
Experience Required
Minimum 5 year(s)
Sous Chef (H/F) at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Leadership, Italian Cuisine, Japanese Cuisine, Food Preparation, Mentoring, Attention To Detail, Kitchen Operations, Staff Training, Menu Execution
Specialization
The ideal candidate should demonstrate strong leadership skills, pedagogical abilities, and a rigorous approach to culinary detail. Previous experience in a professional kitchen is expected, though specific training in the restaurant's unique fusion style will be provided.
Experience Required
Minimum 2 year(s)
Chef De Partie at Menlo Circus Club
Atherton, California, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Back Of House Management, Cost Management, Team Management, Culinary Leadership, P&L Analysis, Vendor Management, Food Safety, Staff Training, Budgeting, Fine Dining, Farm To Table Cuisine, Kitchen Operations, Scheduling, Inventory Management
Specialization
Candidates should have over 6 years of culinary management experience in fine dining or upscale environments and a strong business acumen for food cost management. A culinary degree and fluency in English are preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Production Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Supervision, Menu Development, Resource Management, Training, Compliance, Documentation, Scheduling, Communication, Problem Solving, Time Management, Kitchen Equipment Operation, Health And Safety Regulations, Performance Appraisal, Team Leadership
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
EN - Sushi Chef at Hana Group
Bournemouth, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety, Multitasking, Cleaning, Organization, Raw Fish Handling, Meat Preparation, Food Labeling, Allergen Compliance, Teamwork, Customer Service
Specialization
Candidates must be enthusiastic, reliable, and capable of working in a fast-paced environment with a strong focus on food safety. The role requires the ability to work early morning shifts and maintain high brand standards.
Event Prep Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Inventory Management, Food Safety Regulations, Time Management, Organizational Skills, Heavy Lifting, Scheduling Flexibility
Specialization
Candidates must have small event experience and the physical ability to stand for long periods and lift heavy items. Reliable transportation and authorization to work in the United States are required.
Chef de Cuisine at Shore Lodge Whitetail LLC
McCall, Idaho, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Inventory Control, Budgeting, Banquets, High End Restaurant Operations, Pacific Northwest Cuisine, French Cuisine, Food Presentation, Labor Management, Procurement, Performance Reviews
Specialization
Candidates must have at least three years of experience as a Line Cook or Sous Chef, including three years of culinary leadership and banquet or high-end restaurant experience. Additionally, one year of experience with Pacific Northwest or French cuisine is required.
Experience Required
Minimum 5 year(s)
CHEF DE MAGASIN at Groupement Les Mousquetaires
Laroque-d'Olmes, Occitania, France - Full Time
Skills Needed
Store Management, Team Leadership, Retail Operations, Sales Growth, Customer Satisfaction, Inventory Management, Supply Chain Management, Performance Indicators, Commercial Strategy, Staff Coaching, Conflict Resolution, Business Management
Specialization
Candidates should have confirmed experience in store management, ideally within the DIY or specialized retail sector. Strong leadership, a results-oriented mindset, and excellent interpersonal skills are essential for this role.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Arts, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Team Training, Quality Control, Food Presentation, Inventory Management, Customer Service, Conflict Resolution, Coaching, Performance Management, Communication
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. The role requires strong leadership, culinary expertise, and the ability to manage kitchen budgets and team performance.
Experience Required
Minimum 2 year(s)
Sous-Chef (H/F) at Accor
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Leadership, Team Management, Haccp Standards, Menu Planning, Culinary Innovation, Inventory Management, English Proficiency, Food Presentation, Staff Training, Kitchen Organization
Specialization
Candidates must possess strong leadership skills, creativity in culinary arts, and a rigorous approach to hygiene. Professional English and fluency in the local language are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Kitchen Operations, Staff Supervision, Budget Management, Team Training, Food Presentation, Inventory Management, Quality Control, Customer Service, Conflict Resolution, Coaching, Sanitation Standards, Leadership
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership, culinary expertise, and the ability to manage kitchen staff and food production standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Katra, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Dimmi Dimmi
Chicago, Illinois, United States - Full Time
Skills Needed
Inventory Management, Budget Control, Menu Planning, Labor Cost Management, Staff Scheduling, Vendor Management, Safety And Sanitation, Employee Training, Hiring And Onboarding, Performance Reviews, Recipe Standardization, Kitchen Operations
Specialization
Requires a high school diploma and 2-3 years of relevant experience. Must be physically capable of standing for long periods and lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Bhubaneswar, Odisha, India - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Management, Team Collaboration, Quality Control, Guest Feedback Management, Pressure Management, Communication
Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Professional culinary experience and the ability to maintain strict recipe standards are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taoyuan City, , Taiwan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Assurance, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam -
Full Time

Start Date

Immediate

Expiry Date

02 Aug, 26

Salary

0.0

Posted On

04 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary management, Menu development, Kitchen supervision, Food safety, Sanitation standards, Staff training, Budget management, Quality control, Team leadership, Inventory management, Food preparation, Customer service, Performance management, Conflict resolution, Communication skills, Strategic planning

Industry

Hospitality

Description
JOB SUMMARY   Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.   Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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
The Chef de Cuisine is responsible for overseeing all restaurant kitchen operations, including menu development, food quality, and staff supervision. They must ensure compliance with safety standards while managing budgets and fostering a collaborative team environment to achieve guest satisfaction.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Supervision, Food Safety, Sanitation Standards, Staff Training, Budget Management, Quality Control, Team Leadership, Inventory Management, Food Preparation, Customer Service, Performance Management, Conflict Resolution, Communication Skills, Strategic Planning
Specialization
Candidates must possess either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and technical culinary skills are required to manage kitchen staff and daily production needs.
Experience Required
Minimum 2 year(s)
Teppanyaki Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Maldives - Full Time
Skills Needed
Teppanyaki Cooking, Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Guest Relations, Menu Development, Inventory Management, Performance Appraisal, Training, Quality Control, Loss Prevention, Event Coordination
Specialization
Candidates must possess a high school diploma or GED with at least 4 years of culinary experience, or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership skills, proficiency in food preparation, and the ability to manage kitchen staff and inventory effectively.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Mountaineer Cleaning & Maintenance
Honolulu, Hawaii, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Costing, Labor Scheduling, Staff Training, Menu Development, Sanitation Practices, Inventory Control, Budget Management, Leadership, Communication, Organization, Troubleshooting, Administrative Skills, Food Safety, Performance Evaluation
Specialization
Candidates must have a minimum of 5 years of related experience and be a graduate of AOS Culinary School or have equivalent training. The role requires strong leadership skills, a passion for presentation, and the physical ability to lift 50 lbs repeatedly.
Experience Required
Minimum 5 year(s)
Sous Chef (H/F) at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Leadership, Italian Cuisine, Japanese Cuisine, Food Preparation, Mentoring, Attention To Detail, Kitchen Operations, Staff Training, Menu Execution
Specialization
The ideal candidate should demonstrate strong leadership skills, pedagogical abilities, and a rigorous approach to culinary detail. Previous experience in a professional kitchen is expected, though specific training in the restaurant's unique fusion style will be provided.
Experience Required
Minimum 2 year(s)
Chef De Partie at Menlo Circus Club
Atherton, California, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Back Of House Management, Cost Management, Team Management, Culinary Leadership, P&L Analysis, Vendor Management, Food Safety, Staff Training, Budgeting, Fine Dining, Farm To Table Cuisine, Kitchen Operations, Scheduling, Inventory Management
Specialization
Candidates should have over 6 years of culinary management experience in fine dining or upscale environments and a strong business acumen for food cost management. A culinary degree and fluency in English are preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Production Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Supervision, Menu Development, Resource Management, Training, Compliance, Documentation, Scheduling, Communication, Problem Solving, Time Management, Kitchen Equipment Operation, Health And Safety Regulations, Performance Appraisal, Team Leadership
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
EN - Sushi Chef at Hana Group
Bournemouth, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety, Multitasking, Cleaning, Organization, Raw Fish Handling, Meat Preparation, Food Labeling, Allergen Compliance, Teamwork, Customer Service
Specialization
Candidates must be enthusiastic, reliable, and capable of working in a fast-paced environment with a strong focus on food safety. The role requires the ability to work early morning shifts and maintain high brand standards.
Event Prep Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Food Preparation, Inventory Management, Food Safety Regulations, Time Management, Organizational Skills, Heavy Lifting, Scheduling Flexibility
Specialization
Candidates must have small event experience and the physical ability to stand for long periods and lift heavy items. Reliable transportation and authorization to work in the United States are required.
Chef de Cuisine at Shore Lodge Whitetail LLC
McCall, Idaho, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Inventory Control, Budgeting, Banquets, High End Restaurant Operations, Pacific Northwest Cuisine, French Cuisine, Food Presentation, Labor Management, Procurement, Performance Reviews
Specialization
Candidates must have at least three years of experience as a Line Cook or Sous Chef, including three years of culinary leadership and banquet or high-end restaurant experience. Additionally, one year of experience with Pacific Northwest or French cuisine is required.
Experience Required
Minimum 5 year(s)
CHEF DE MAGASIN at Groupement Les Mousquetaires
Laroque-d'Olmes, Occitania, France - Full Time
Skills Needed
Store Management, Team Leadership, Retail Operations, Sales Growth, Customer Satisfaction, Inventory Management, Supply Chain Management, Performance Indicators, Commercial Strategy, Staff Coaching, Conflict Resolution, Business Management
Specialization
Candidates should have confirmed experience in store management, ideally within the DIY or specialized retail sector. Strong leadership, a results-oriented mindset, and excellent interpersonal skills are essential for this role.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Arts, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Team Training, Quality Control, Food Presentation, Inventory Management, Customer Service, Conflict Resolution, Coaching, Performance Management, Communication
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. The role requires strong leadership, culinary expertise, and the ability to manage kitchen budgets and team performance.
Experience Required
Minimum 2 year(s)
Sous-Chef (H/F) at Accor
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Leadership, Team Management, Haccp Standards, Menu Planning, Culinary Innovation, Inventory Management, English Proficiency, Food Presentation, Staff Training, Kitchen Organization
Specialization
Candidates must possess strong leadership skills, creativity in culinary arts, and a rigorous approach to hygiene. Professional English and fluency in the local language are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Kitchen Operations, Staff Supervision, Budget Management, Team Training, Food Presentation, Inventory Management, Quality Control, Customer Service, Conflict Resolution, Coaching, Sanitation Standards, Leadership
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership, culinary expertise, and the ability to manage kitchen staff and food production standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Katra, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Dimmi Dimmi
Chicago, Illinois, United States - Full Time
Skills Needed
Inventory Management, Budget Control, Menu Planning, Labor Cost Management, Staff Scheduling, Vendor Management, Safety And Sanitation, Employee Training, Hiring And Onboarding, Performance Reviews, Recipe Standardization, Kitchen Operations
Specialization
Requires a high school diploma and 2-3 years of relevant experience. Must be physically capable of standing for long periods and lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
Bhubaneswar, Odisha, India - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Management, Team Collaboration, Quality Control, Guest Feedback Management, Pressure Management, Communication
Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Professional culinary experience and the ability to maintain strict recipe standards are required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taoyuan City, , Taiwan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Assurance, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)