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Chef de Cuisine at Courtyard by Marriott Deptford NJ
Cairo, Cairo, Egypt - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Customer Service, Budget Management, Communication, Problem Solving, Training, Interpersonal Skills, Quality Control, Time Management, Creativity, Staff Management, Safety Standards
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Management, Purchasing, Budget Management, Haccp Standards, Culinary Techniques, Software Proficiency, Recruitment, Integration, Client Communication, Hygiene, Safety
Specialization
Candidates must have formal training in catering and proven experience in an equivalent management position. Essential requirements include mastery of culinary techniques, knowledge of HACCP standards, and proficiency with computer tools.
Experience Required
Minimum 2 year(s)
Chef de projets at Nemera
Le Tréport, Normandy, France - Full Time
Skills Needed
Project Management, Client Interface, Technical Feasibility, Budget Management, Risk Management, Team Coordination, Industrialization, Quality Assurance
Specialization
The role requires analyzing technical and economic feasibility of projects and coordinating cross-functional teams. Strong project management skills and experience in industrialization processes are essential.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Arras, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Organization, Autonomy, Customer Service
Specialization
Candidates must have a diploma in hospitality or restaurant management and significant experience in collective catering. They should possess culinary skills, knowledge of HACCP standards, and team management abilities.
Experience Required
Minimum 2 year(s)
Chef de Brigade at Royal Mansour
, , - Full Time
Skills Needed
Guest Satisfaction, Supervision, Procedure Application, Guest File Management, Quality Standards, Team Organization, Performance Evaluation, Training, Shift Planning, Cash Operations, Reservations, Check In, Check Out, Billing, Coordination, Front Office Management
Specialization
Candidates must possess a Bachelor's degree (BAC+3) from a Hotel School, Tourism Institute, or Business School, coupled with a minimum of two years of management experience. International experience in major capitals or prestigious destinations is considered a plus.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Portico BaxterStorey
Villejuif, Ile-de-France, France - Full Time
Skills Needed
Menu Creation, Production Management, Hygiene And Safety Standards, Budget Control, Inventory Management, Team Leadership, Mentoring, Staff Training, Strategic Thinking, Communication, Delegation, Critical Reasoning, Problem Solving, Organization, Kpi Management, Culinary Arts
Specialization
Candidates must have proven experience as a Chef de Cuisine or in a similar role with a strong background in team management and financial oversight. Excellent communication, organizational skills, and a passion for culinary innovation are essential for this position.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Kiawah River Investment LLC
, South Carolina, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Budgeting, Cost Control, Staff Training, Food Safety, Inventory Management, Event Management, Leadership, Communication, Vendor Relations, Pos Systems, Menu Planning, Quality Control
Specialization
Candidates should have proven experience in a leadership role, preferably within high-end dining or private clubs. A culinary degree or equivalent certification is preferred, along with strong financial acumen and expertise in food safety regulations.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Menu Specials Communication, Food Safety, Teamwork, Employee Coaching, Scheduling, Training, Inventory Management, Guest Service, Professional Communication, Maintenance Reporting
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and professional standards.
Experience Required
Minimum 2 year(s)
Head Chef (f/m) at Accor
Warsaw, Masovian Voivodeship, Poland - Full Time
Skills Needed
Kitchen Leadership, Menu Crafting, Culinary Innovation, Ingredient Sourcing, Supplier Relationship Management, Guest Service Elevation, Team Training, Mentoring, Food Safety, Cost Control, Inventory Management, Haccp Regulations, European Culinary Techniques, Plating Artistry, Communication, Team Building
Specialization
Candidates must have proven experience as a Head Chef or Senior Chef, ideally in Mediterranean cuisine within luxury hotel settings, demonstrating mastery of European culinary techniques. Essential qualifications include deep knowledge of food safety standards, exceptional leadership and communication skills, and fluency in English, with Polish being a plus.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at ETC
Santa Monica, California, United States - Full Time
Skills Needed
Culinary Excellence, Menu Development, Kitchen Management, Staff Leadership, Budgeting, Food Cost Control, Inventory Management, Safety Compliance, Sanitation Standards, Staff Training, Guest Engagement, Banquets Operations, Communication Skills, Fine Dining
Specialization
Candidates must have a high school diploma or GED with at least 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Previous experience in a luxury or fine dining setting is expected, along with strong leadership and financial management skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at goop Kitchen
San Jose, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Execution, Staff Supervision, Inventory Management, Sourcing, Food Safety, Haccp, Allergen Management, Cost Management, Quality Control, Clean Eating Principles, Dietary Restrictions, Communication Skills, Organizational Skills, Sustainability
Specialization
Candidates must have proven experience as a Kitchen Manager in a fast-paced, health-conscious environment with deep knowledge of clean eating and allergen-friendly techniques. A valid food safety certification, such as ServSafe, is required along with strong leadership and organizational abilities.
Experience Required
Minimum 5 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Toulouse, Occitania, France - Full Time
Skills Needed
Team Management, Culinary Techniques, Haccp Standards, Budget Management, Inventory Management, Supplier Relations, Food Safety, Staff Recruitment, Staff Training, Computer Literacy
Specialization
Candidates must have formal training in catering and proven experience in a similar role. Proficiency in culinary techniques, HACCP standards, and computer software is required.
Experience Required
Minimum 2 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Montfermeil, Ile-de-France, France - Full Time
Skills Needed
Team Management, Culinary Techniques, Haccp Standards, Budget Management, Inventory Management, Recruitment, Staff Scheduling, Food Safety, Client Communication, Computer Literacy
Specialization
Candidates must have formal training in catering and proven experience in a similar role. Proficiency in culinary techniques, HACCP standards, and computer software is required.
Experience Required
Minimum 2 year(s)
Chef de Brigade at Courtyard by Marriott Sugar Land Stafford
, , France - Full Time
Skills Needed
Guest Services, Front Desk Operations, Cash Handling, Reservation Management, Conflict Resolution, Team Leadership, Staff Training, Communication, Problem Solving, Time Management, Hospitality Management, Safety Compliance, Record Keeping, Attention To Detail
Specialization
Candidates must have at least one year of related work experience and a high school diploma or G.E.D. equivalent. The role requires strong communication skills and the ability to perform physical tasks such as standing for extended periods and lifting light objects.
Chef Gérant H/F at GROUPE RESTALLIANCE
Barbey, Ile-de-France, France - Full Time
Skills Needed
Team Management, Culinary Arts, Haccp Standards, Budget Management, Local Sourcing, Supplier Management, Recruitment, Integration, Hygiene, Safety, Inventory Management, Communication
Specialization
Candidates must have formal training in catering and proven successful experience in an equivalent management role within the industry. Essential requirements include mastery of culinary techniques, adherence to HACCP standards, and proficiency with computer tools, driven by a passion for the profession and strong initiative.
Experience Required
Minimum 2 year(s)
Chef(fe) Barman at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Leadership, Customer Service, Team Management, Attention To Detail, Multilingual Communication, Creativity, Problem Solving, Time Management, Hygiene Standards, Stock Management, Training, Bar Experience, Positive Attitude, Adaptability, Communication Skills, Service Orientation
Specialization
Candidates should have solid experience as a Chef(fe) Barman and possess strong leadership and customer service skills. Multilingual abilities, especially in English, are also required.
Experience Required
Minimum 5 year(s)
Chef Instructor at PCC Community Markets
Seattle, Washington, United States - Full Time
Skills Needed
Subject Matter Expertise, Cooking Instruction, Nutrition Knowledge, Brand Ambassadorship, Ingredient Promotion, Classroom Management, Multitasking, Problem Solving, Public Speaking, Customer Service Orientation, Computer Skills, Flexible Scheduling, Transportation, Physical Stamina, Feedback Provision
Specialization
Candidates must possess two years of experience in a related culinary field, such as a cook, chef, private chef, or recipe developer, and demonstrate the ability to multitask and solve problems under pressure. Essential qualifications include proven ability to convey information engagingly to a group and availability for a flexible schedule including evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Westgate Resorts
Kissimmee, Florida, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Food Preparation, Inventory Management, Recipe Development, Guest Service, Labor Cost Control, Sanitation Standards, Problem Solving, Team Leadership, Time Management, Food Safety, Menu Planning, Communication, Quality Control, Supervision
Specialization
Candidates should have 3-5 years of related experience or equivalent education. The role requires the ability to follow instructions, lift items up to 50 pounds, and work weekends and holidays.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Perdreauville, Ile-de-France, France - Full Time
Skills Needed
Team Management, Budget Management, Ordering, Hygiene Management, Cooking, Innovation, Seasonal Cuisine, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates must possess a required diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and significant experience in collective catering, demonstrating mastery of culinary techniques and HACCP standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Menu Design, Team Training, Mentoring, Food Cost Control, Budgeting, Supplier Relationship Management, Food Safety, Hygiene Regulations, Innovation, Kitchen Operations, Collaboration, Creativity, Hospitality Management, Cross Functional Teamwork
Specialization
Candidates must possess strong professional culinary experience, likely at a senior chef level, coupled with proven leadership and team development skills to foster a high-performing environment. Essential competencies include the ability to design innovative menus, manage kitchen finances (cost controls, budgeting), and ensure strict adherence to all food safety and hygiene regulations.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Courtyard by Marriott Deptford NJ
Cairo, Cairo, Egypt -
Full Time

Start Date

Immediate

Expiry Date

23 Apr, 26

Salary

0.0

Posted On

24 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Customer Service, Budget Management, Communication, Problem Solving, Training, Interpersonal Skills, Quality Control, Time Management, Creativity, Staff Management, Safety Standards

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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. 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 the quality and consistency of food production in the restaurant kitchen while leading the staff and managing all food-related functions. This includes menu coordination, purchasing, staffing, and ensuring compliance with sanitation and food standards.
Chef de Cuisine at Courtyard by Marriott Deptford NJ
Cairo, Cairo, Egypt - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Customer Service, Budget Management, Communication, Problem Solving, Training, Interpersonal Skills, Quality Control, Time Management, Creativity, Staff Management, Safety Standards
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Paris, Ile-de-France, France - Full Time
Skills Needed
Team Management, Purchasing, Budget Management, Haccp Standards, Culinary Techniques, Software Proficiency, Recruitment, Integration, Client Communication, Hygiene, Safety
Specialization
Candidates must have formal training in catering and proven experience in an equivalent management position. Essential requirements include mastery of culinary techniques, knowledge of HACCP standards, and proficiency with computer tools.
Experience Required
Minimum 2 year(s)
Chef de projets at Nemera
Le Tréport, Normandy, France - Full Time
Skills Needed
Project Management, Client Interface, Technical Feasibility, Budget Management, Risk Management, Team Coordination, Industrialization, Quality Assurance
Specialization
The role requires analyzing technical and economic feasibility of projects and coordinating cross-functional teams. Strong project management skills and experience in industrialization processes are essential.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Arras, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Organization, Autonomy, Customer Service
Specialization
Candidates must have a diploma in hospitality or restaurant management and significant experience in collective catering. They should possess culinary skills, knowledge of HACCP standards, and team management abilities.
Experience Required
Minimum 2 year(s)
Chef de Brigade at Royal Mansour
, , - Full Time
Skills Needed
Guest Satisfaction, Supervision, Procedure Application, Guest File Management, Quality Standards, Team Organization, Performance Evaluation, Training, Shift Planning, Cash Operations, Reservations, Check In, Check Out, Billing, Coordination, Front Office Management
Specialization
Candidates must possess a Bachelor's degree (BAC+3) from a Hotel School, Tourism Institute, or Business School, coupled with a minimum of two years of management experience. International experience in major capitals or prestigious destinations is considered a plus.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Portico BaxterStorey
Villejuif, Ile-de-France, France - Full Time
Skills Needed
Menu Creation, Production Management, Hygiene And Safety Standards, Budget Control, Inventory Management, Team Leadership, Mentoring, Staff Training, Strategic Thinking, Communication, Delegation, Critical Reasoning, Problem Solving, Organization, Kpi Management, Culinary Arts
Specialization
Candidates must have proven experience as a Chef de Cuisine or in a similar role with a strong background in team management and financial oversight. Excellent communication, organizational skills, and a passion for culinary innovation are essential for this position.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Kiawah River Investment LLC
, South Carolina, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Budgeting, Cost Control, Staff Training, Food Safety, Inventory Management, Event Management, Leadership, Communication, Vendor Relations, Pos Systems, Menu Planning, Quality Control
Specialization
Candidates should have proven experience in a leadership role, preferably within high-end dining or private clubs. A culinary degree or equivalent certification is preferred, along with strong financial acumen and expertise in food safety regulations.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Abu Dhabi, Abu Dhabi, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Menu Specials Communication, Food Safety, Teamwork, Employee Coaching, Scheduling, Training, Inventory Management, Guest Service, Professional Communication, Maintenance Reporting
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and professional standards.
Experience Required
Minimum 2 year(s)
Head Chef (f/m) at Accor
Warsaw, Masovian Voivodeship, Poland - Full Time
Skills Needed
Kitchen Leadership, Menu Crafting, Culinary Innovation, Ingredient Sourcing, Supplier Relationship Management, Guest Service Elevation, Team Training, Mentoring, Food Safety, Cost Control, Inventory Management, Haccp Regulations, European Culinary Techniques, Plating Artistry, Communication, Team Building
Specialization
Candidates must have proven experience as a Head Chef or Senior Chef, ideally in Mediterranean cuisine within luxury hotel settings, demonstrating mastery of European culinary techniques. Essential qualifications include deep knowledge of food safety standards, exceptional leadership and communication skills, and fluency in English, with Polish being a plus.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at ETC
Santa Monica, California, United States - Full Time
Skills Needed
Culinary Excellence, Menu Development, Kitchen Management, Staff Leadership, Budgeting, Food Cost Control, Inventory Management, Safety Compliance, Sanitation Standards, Staff Training, Guest Engagement, Banquets Operations, Communication Skills, Fine Dining
Specialization
Candidates must have a high school diploma or GED with at least 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Previous experience in a luxury or fine dining setting is expected, along with strong leadership and financial management skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at goop Kitchen
San Jose, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Execution, Staff Supervision, Inventory Management, Sourcing, Food Safety, Haccp, Allergen Management, Cost Management, Quality Control, Clean Eating Principles, Dietary Restrictions, Communication Skills, Organizational Skills, Sustainability
Specialization
Candidates must have proven experience as a Kitchen Manager in a fast-paced, health-conscious environment with deep knowledge of clean eating and allergen-friendly techniques. A valid food safety certification, such as ServSafe, is required along with strong leadership and organizational abilities.
Experience Required
Minimum 5 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Toulouse, Occitania, France - Full Time
Skills Needed
Team Management, Culinary Techniques, Haccp Standards, Budget Management, Inventory Management, Supplier Relations, Food Safety, Staff Recruitment, Staff Training, Computer Literacy
Specialization
Candidates must have formal training in catering and proven experience in a similar role. Proficiency in culinary techniques, HACCP standards, and computer software is required.
Experience Required
Minimum 2 year(s)
Chef Gérant F/H at GROUPE RESTALLIANCE
Montfermeil, Ile-de-France, France - Full Time
Skills Needed
Team Management, Culinary Techniques, Haccp Standards, Budget Management, Inventory Management, Recruitment, Staff Scheduling, Food Safety, Client Communication, Computer Literacy
Specialization
Candidates must have formal training in catering and proven experience in a similar role. Proficiency in culinary techniques, HACCP standards, and computer software is required.
Experience Required
Minimum 2 year(s)
Chef de Brigade at Courtyard by Marriott Sugar Land Stafford
, , France - Full Time
Skills Needed
Guest Services, Front Desk Operations, Cash Handling, Reservation Management, Conflict Resolution, Team Leadership, Staff Training, Communication, Problem Solving, Time Management, Hospitality Management, Safety Compliance, Record Keeping, Attention To Detail
Specialization
Candidates must have at least one year of related work experience and a high school diploma or G.E.D. equivalent. The role requires strong communication skills and the ability to perform physical tasks such as standing for extended periods and lifting light objects.
Chef Gérant H/F at GROUPE RESTALLIANCE
Barbey, Ile-de-France, France - Full Time
Skills Needed
Team Management, Culinary Arts, Haccp Standards, Budget Management, Local Sourcing, Supplier Management, Recruitment, Integration, Hygiene, Safety, Inventory Management, Communication
Specialization
Candidates must have formal training in catering and proven successful experience in an equivalent management role within the industry. Essential requirements include mastery of culinary techniques, adherence to HACCP standards, and proficiency with computer tools, driven by a passion for the profession and strong initiative.
Experience Required
Minimum 2 year(s)
Chef(fe) Barman at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Leadership, Customer Service, Team Management, Attention To Detail, Multilingual Communication, Creativity, Problem Solving, Time Management, Hygiene Standards, Stock Management, Training, Bar Experience, Positive Attitude, Adaptability, Communication Skills, Service Orientation
Specialization
Candidates should have solid experience as a Chef(fe) Barman and possess strong leadership and customer service skills. Multilingual abilities, especially in English, are also required.
Experience Required
Minimum 5 year(s)
Chef Instructor at PCC Community Markets
Seattle, Washington, United States - Full Time
Skills Needed
Subject Matter Expertise, Cooking Instruction, Nutrition Knowledge, Brand Ambassadorship, Ingredient Promotion, Classroom Management, Multitasking, Problem Solving, Public Speaking, Customer Service Orientation, Computer Skills, Flexible Scheduling, Transportation, Physical Stamina, Feedback Provision
Specialization
Candidates must possess two years of experience in a related culinary field, such as a cook, chef, private chef, or recipe developer, and demonstrate the ability to multitask and solve problems under pressure. Essential qualifications include proven ability to convey information engagingly to a group and availability for a flexible schedule including evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Westgate Resorts
Kissimmee, Florida, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Food Preparation, Inventory Management, Recipe Development, Guest Service, Labor Cost Control, Sanitation Standards, Problem Solving, Team Leadership, Time Management, Food Safety, Menu Planning, Communication, Quality Control, Supervision
Specialization
Candidates should have 3-5 years of related experience or equivalent education. The role requires the ability to follow instructions, lift items up to 50 pounds, and work weekends and holidays.
Experience Required
Minimum 5 year(s)
Chef-gérant H/F at Api Restauration
Perdreauville, Ile-de-France, France - Full Time
Skills Needed
Team Management, Budget Management, Ordering, Hygiene Management, Cooking, Innovation, Seasonal Cuisine, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates must possess a required diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and significant experience in collective catering, demonstrating mastery of culinary techniques and HACCP standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Menu Design, Team Training, Mentoring, Food Cost Control, Budgeting, Supplier Relationship Management, Food Safety, Hygiene Regulations, Innovation, Kitchen Operations, Collaboration, Creativity, Hospitality Management, Cross Functional Teamwork
Specialization
Candidates must possess strong professional culinary experience, likely at a senior chef level, coupled with proven leadership and team development skills to foster a high-performing environment. Essential competencies include the ability to design innovative menus, manage kitchen finances (cost controls, budgeting), and ensure strict adherence to all food safety and hygiene regulations.
Experience Required
Minimum 5 year(s)