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Chef Jobs overseas

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FR_Chefs & Cooks_Chef de Partie at Radisson Hotel Group
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Teamwork, Customer Service, Creativity, Operational Proactivity, Time Management
Specialization
Proven experience in a similar role within a demanding culinary environment is required. Candidates must possess strong culinary skills, a deep knowledge of food safety regulations, and a proactive, solution-oriented attitude.
Experience Required
Minimum 2 year(s)
Chef caissier - Chef caissière at Patrick Morin
Saint-Eustache, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Training, Inventory Control, Communication, Collaboration, Problem Solving, Adaptability, Professionalism, Conflict Resolution, Cash Handling, Operations Management
Specialization
Candidates must have at least 5 years of experience as a cashier and a minimum of 6 months in team management. Proficiency in French and familiarity with the Ogasys system are considered assets.
Experience Required
Minimum 5 year(s)
Chef / Sous Chef - JOEY Kelowna at JOEY Restaurant Group
Kelowna, British Columbia, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Recruiting, Hiring, Pnl Management, Budgeting, Forecasting, Quality Assurance, Coaching, Strategic Planning
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Upselling, Restaurant Management, English Proficiency, Team Collaboration, Training, Cashiering, Dining Room Techniques, Organization, Anticipation
Specialization
Candidates must be positive, detail-oriented, and possess strong commercial skills with a sense of anticipation. Proficiency in English is required, and a third language is preferred.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Team Coordination, Organization, Attention To Detail, Communication, Stress Management, Punctuality, Confidentiality, Teamwork, Flexibility
Specialization
Candidates should have a strong sense of responsibility and adhere to hygiene and safety standards. Skills in organization, communication, and stress management are essential.
Sous Chef (TBOC) at Civitas Senior Living
Cibolo, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Sanitization, Customer Service, Meal Preparation, Hospitality Management
Specialization
Previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting is required. Candidates must possess a positive mindset and the physical stamina to stand for extended periods.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Coordination, Attention To Detail, Interpersonal Skills, Anticipation
Specialization
Seeking an energetic and sociable individual with a strong sense of quality service and a sales-oriented mindset. Must be a team player who enjoys advising customers and possesses excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Upselling, Restaurant Management, English Proficiency, Team Collaboration, Training, Cashiering Techniques, Dining Room Service, Organization, Anticipation
Specialization
Candidates must be positive, detail-oriented, and possess strong commercial skills for additional sales. Proficiency in English is required, and a third language is considered an asset.
Experience Required
Minimum 2 year(s)
Chefe de Partida at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Creativity, Productivity, Leadership, Culinary Arts, Team Management, Quality Control, Food Presentation
Specialization
The candidate must demonstrate creativity, productivity, and leadership skills. Experience in culinary operations and the ability to manage a kitchen station is expected.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at Hôtel Lou Pinet
Saint-Tropez, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Guest Relations, Table Setting, Upselling, Haccp Standards, Menu Knowledge, Tableside Carving, Customer Satisfaction, Team Collaboration
Specialization
Candidates must have a deep knowledge of food and beverage menus and mastery of BEEFBAR carving standards. Ability to build customer relationships and drive additional sales through tailored advice is required.
Experience Required
Minimum 2 year(s)
Sous Chef (2026) at Little Gem Resorts
Cruz Bay, United States Virgin Islands, United States - Full Time
Skills Needed
Culinary Operations, Staff Scheduling, Inventory Management, Food Cost Control, Menu Development, Kitchen Management, Training And Development, Fine Dining, Safety Compliance, Vendor Negotiation, Quality Control, Leadership, Budgeting, Food Safety, Operational Efficiency
Specialization
Candidates must have at least six months of culinary experience in a fine-dining or high-volume environment. Applicants must be physically capable of standing, walking, and lifting for long periods and must be available for the full season from mid-December to the end of July.
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales Skills, Attention To Detail, Coordination
Specialization
The ideal candidate is energetic, sociable, and possesses strong interpersonal skills with a focus on quality service. You must be a team player with a sales-oriented mindset and the ability to work in a fast-paced restaurant environment.
Chef de rang H/F at MDCV Provence
Le Cannet-des-Maures, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Guest Service, Table Management, Menu Knowledge, Order Taking, English Proficiency, Attention To Detail, Team Coordination, Table Setting, Customer Relations, Multitasking
Specialization
Candidates should have a degree in Hotel and Restaurant Management or at least one year of significant experience in a similar establishment. Proficiency in English and a strong sense of rigor and versatility are required.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Inventory Control, Team Leadership, Staff Training, Commercial Strategy, Supply Chain Management, Merchandising, Fresh Product Management, Recruitment, Performance Analysis
Specialization
Requires successful experience as a manager in the food industry, preferably within a supermarket butchery section. Candidates must be rigorous, autonomous, and possess strong commercial and management skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Inventory Management, Sanitation Standards, Menu Development, Budget Management, Customer Service, Team Leadership, Food Safety, Event Coordination, Training And Development, Performance Management, Loss Prevention, Quality Control
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 skills and the ability to perform all kitchen duties during high-demand periods.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Menu Planning, Food Presentation, Inventory Management, Training And Development, Scheduling, Quality Control, Culinary Operations, Team Leadership, Safety Compliance, Communication, Problem Solving, Coaching, Hospitality Management
Specialization
Requires a technical, trade, or vocational school degree along with 4 to 6 years of related culinary experience. Candidates must possess at least 2 years of supervisory experience and the ability to perform physical kitchen tasks.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Sanitation, Inventory Management, Menu Development, Budgeting, Guest Relations, Training, Quality Control, Loss Prevention, Event Coordination, Food Safety, Team 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. Strong leadership, food safety knowledge, and the ability to supervise kitchen operations are required.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka, Bangladesh - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Food Handling, Menu Development, Guest Relations, Performance Appraisal, Staff Training, Quality Control
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 be capable of leading shifts and maintaining strict food safety and quality standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Customer Service, Team Leadership, Food Safety, Event Coordination, Training And Development, Quality Control, Loss Prevention
Specialization
Candidates must have a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to maintain rigorous food safety and quality standards.
Experience Required
Minimum 2 year(s)
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fine Dining, Food Preparation, Cooking, Recipe Adherence, Kitchen Cleanliness, Time Management, Multitasking, Professionalism
Specialization
Applicants must have at least two years of experience in fine dining and a strong ability to follow strict recipes. Candidates should be detail-oriented, eager to learn, and capable of working effectively in a high-pressure setting.
Experience Required
Minimum 2 year(s)
FR_Chefs & Cooks_Chef de Partie at Radisson Hotel Group
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France -
Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

0.0

Posted On

13 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Teamwork, Customer Service, Creativity, Operational Proactivity, Time Management

Industry

Hospitality

Description
Description de l'entreprise Radisson Hotel Group est l'un des plus grands groupes hôteliers au monde avec dix marques d'hôtels distinctives et plus de 1 460 hôtels en activité et en développement dans plus de 95 pays. La devise générale du groupe : Every Moment Matters (chaque moment soit mémorable) repose sur une philosophie de service : Yes I can ! Les personnes sont au cœur de notre réussite et de notre avenir. Nos collaborateur·rice·s sont de véritables Moment Makers, et ensemble, nous insufflons une culture, un esprit, un environnement et des opportunités qui vous permettent de donner le meilleur de vous-même, chaque jour, partout et à tout moment. Ensemble, nous faisons en sorte que chaque moment soit mémorable (Every Moment Matters). Description du poste Nous recherchons actuellement un(e) Chef(fe) de Partie pour rejoindre notre équipe dynamique. Au sein du Radisson Hotel Group, nous allons au-delà du CV : nous cherchons des personnalités, des compétences, du talent et une véritable passion pour la création d’expériences inoubliables. En tant que Chef(fe) de Partie, vous insufflez à notre brigade une nouvelle vague de créativité, une soif d’apprentissage constante et une passion ardente pour l’art de la gastronomie. Contribue au bon fonctionnement du service, tout en garantissant une expérience culinaire exceptionnelle pour les clients dans l’ensemble de l’hôtel. Travaille en équipe pour maximiser la satisfaction et le confort des clients, en répondant de manière positive et rapide à leurs demandes. Assume la responsabilité des tâches et missions liées au poste, en s’assurant que toutes les tâches soient effectuées avec professionnalisme et dans le respect des délais impartis. Contribue à la mise en œuvre des plans et objectifs du département, où les initiatives et objectifs de l’hôtel sont atteints. Collabore avec sa hiérarchie directe, en veillant au contrôle des coûts et des stocks, ainsi qu’à l’atteinte des niveaux de productivité et de performance fixés. Établit et entretient des relations de travail efficaces tout en promouvant la culture et les valeurs de l’entreprise. Veille au respect de la législation en veillant à ce que les standards de diligence raisonnable et les bonnes pratiques soient planifiés, appliqués et dûment documentés pour les audits internes et externes, avec un suivi rigoureux. Qualifications Expérience confirmée dans un poste similaire, au sein d’un environnement culinaire dynamique et exigeant. Solides compétences culinaires et bonne connaissance des règles d'hygiène et de sécurité alimentaire. Approche proactive et opérationnelle, avec une attitude positive et orientée solutions. Engagement à offrir un service client exceptionnel, animé par une passion pour l’industrie hôtelière. Capacité à proposer des solutions créatives et à assumer pleinement les tâches confiées. Intégrité personnelle, avec la capacité d’évoluer dans un environnement exigeant l’excellence. Informations complémentaires Pourquoi rejoindre Radisson Hotel Group? Live the Magic of Hospitality (Vivez la magie de l'hospitalité) – Faites partie d’une équipe qui crée chaque jour des expériences exceptionnelles et des moments inoubliables. Exprimez pleinement votre esprit « Yes I Can ! » à travers votre sens de l’hospitalité. Build a Great Career (Construisez une carrière exceptionnelle) – Quel que soit votre parcours ou votre expérience, nous investissons dans votre développement, votre apprentissage et votre évolution professionnelle – pour vous aider à atteindre votre but. Experience the Team Spirit (Partagez l'esprit d'équipe) – Rejoignez un environnement de travail inclusif, convivial et porteur de sens. Nous valorisons la diversité, le soutien mutuel et cultivons un sentiment d’appartenance à travers nos Groupes-ressources pour les employés et à nos initiatives en matière d’inclusion. Lead with Your Ambition (Réalisez vos ambitions) – Vos idées, votre passion et votre détermination comptent ! Nous vous donnons les moyens de faire la différence — dans le secteur de l’hôtellerie, au sein de votre communauté et bien au-delà. Profitez d’avantages globaux et locaux – Où que vous soyez dans le monde, bénéficiez d’avantages exclusifs, comme des tarifs préférentiels dans nos hôtels pour vous et vos proches. Vous aurez également accès à des avantages adaptés à votre pays, pour une expérience encore plus enrichissante ! Rejoignez-nous pour construire l’avenir de l’hôtellerie ! Si vous êtes prêt(e) à mettre votre talent, votre énergie et votre passion au service de notre mission, nous serions ravis de vous rencontrer. Postulez dès maintenant et faisons en sorte que chaque moment soit mémorable (Every Moment Matters). Nous accueillons les candidatures de tous horizons, capacités et expériences. Si vous avez besoin d’aménagements particuliers au cours du processus de recrutement, n’hésitez pas à nous l’indiquer.
Responsibilities
Ensure the smooth operation of the kitchen service while delivering an exceptional culinary experience for hotel guests. Collaborate with management to control costs and stocks while maintaining high productivity and performance standards.
FR_Chefs & Cooks_Chef de Partie at Radisson Hotel Group
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Teamwork, Customer Service, Creativity, Operational Proactivity, Time Management
Specialization
Proven experience in a similar role within a demanding culinary environment is required. Candidates must possess strong culinary skills, a deep knowledge of food safety regulations, and a proactive, solution-oriented attitude.
Experience Required
Minimum 2 year(s)
Chef caissier - Chef caissière at Patrick Morin
Saint-Eustache, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Training, Inventory Control, Communication, Collaboration, Problem Solving, Adaptability, Professionalism, Conflict Resolution, Cash Handling, Operations Management
Specialization
Candidates must have at least 5 years of experience as a cashier and a minimum of 6 months in team management. Proficiency in French and familiarity with the Ogasys system are considered assets.
Experience Required
Minimum 5 year(s)
Chef / Sous Chef - JOEY Kelowna at JOEY Restaurant Group
Kelowna, British Columbia, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Recruiting, Hiring, Pnl Management, Budgeting, Forecasting, Quality Assurance, Coaching, Strategic Planning
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Upselling, Restaurant Management, English Proficiency, Team Collaboration, Training, Cashiering, Dining Room Techniques, Organization, Anticipation
Specialization
Candidates must be positive, detail-oriented, and possess strong commercial skills with a sense of anticipation. Proficiency in English is required, and a third language is preferred.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Team Coordination, Organization, Attention To Detail, Communication, Stress Management, Punctuality, Confidentiality, Teamwork, Flexibility
Specialization
Candidates should have a strong sense of responsibility and adhere to hygiene and safety standards. Skills in organization, communication, and stress management are essential.
Sous Chef (TBOC) at Civitas Senior Living
Cibolo, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Sanitization, Customer Service, Meal Preparation, Hospitality Management
Specialization
Previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting is required. Candidates must possess a positive mindset and the physical stamina to stand for extended periods.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Coordination, Attention To Detail, Interpersonal Skills, Anticipation
Specialization
Seeking an energetic and sociable individual with a strong sense of quality service and a sales-oriented mindset. Must be a team player who enjoys advising customers and possesses excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Upselling, Restaurant Management, English Proficiency, Team Collaboration, Training, Cashiering Techniques, Dining Room Service, Organization, Anticipation
Specialization
Candidates must be positive, detail-oriented, and possess strong commercial skills for additional sales. Proficiency in English is required, and a third language is considered an asset.
Experience Required
Minimum 2 year(s)
Chefe de Partida at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Creativity, Productivity, Leadership, Culinary Arts, Team Management, Quality Control, Food Presentation
Specialization
The candidate must demonstrate creativity, productivity, and leadership skills. Experience in culinary operations and the ability to manage a kitchen station is expected.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at Hôtel Lou Pinet
Saint-Tropez, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Guest Relations, Table Setting, Upselling, Haccp Standards, Menu Knowledge, Tableside Carving, Customer Satisfaction, Team Collaboration
Specialization
Candidates must have a deep knowledge of food and beverage menus and mastery of BEEFBAR carving standards. Ability to build customer relationships and drive additional sales through tailored advice is required.
Experience Required
Minimum 2 year(s)
Sous Chef (2026) at Little Gem Resorts
Cruz Bay, United States Virgin Islands, United States - Full Time
Skills Needed
Culinary Operations, Staff Scheduling, Inventory Management, Food Cost Control, Menu Development, Kitchen Management, Training And Development, Fine Dining, Safety Compliance, Vendor Negotiation, Quality Control, Leadership, Budgeting, Food Safety, Operational Efficiency
Specialization
Candidates must have at least six months of culinary experience in a fine-dining or high-volume environment. Applicants must be physically capable of standing, walking, and lifting for long periods and must be available for the full season from mid-December to the end of July.
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales Skills, Attention To Detail, Coordination
Specialization
The ideal candidate is energetic, sociable, and possesses strong interpersonal skills with a focus on quality service. You must be a team player with a sales-oriented mindset and the ability to work in a fast-paced restaurant environment.
Chef de rang H/F at MDCV Provence
Le Cannet-des-Maures, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Guest Service, Table Management, Menu Knowledge, Order Taking, English Proficiency, Attention To Detail, Team Coordination, Table Setting, Customer Relations, Multitasking
Specialization
Candidates should have a degree in Hotel and Restaurant Management or at least one year of significant experience in a similar establishment. Proficiency in English and a strong sense of rigor and versatility are required.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Inventory Control, Team Leadership, Staff Training, Commercial Strategy, Supply Chain Management, Merchandising, Fresh Product Management, Recruitment, Performance Analysis
Specialization
Requires successful experience as a manager in the food industry, preferably within a supermarket butchery section. Candidates must be rigorous, autonomous, and possess strong commercial and management skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Inventory Management, Sanitation Standards, Menu Development, Budget Management, Customer Service, Team Leadership, Food Safety, Event Coordination, Training And Development, Performance Management, Loss Prevention, Quality Control
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 skills and the ability to perform all kitchen duties during high-demand periods.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Menu Planning, Food Presentation, Inventory Management, Training And Development, Scheduling, Quality Control, Culinary Operations, Team Leadership, Safety Compliance, Communication, Problem Solving, Coaching, Hospitality Management
Specialization
Requires a technical, trade, or vocational school degree along with 4 to 6 years of related culinary experience. Candidates must possess at least 2 years of supervisory experience and the ability to perform physical kitchen tasks.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Sanitation, Inventory Management, Menu Development, Budgeting, Guest Relations, Training, Quality Control, Loss Prevention, Event Coordination, Food Safety, Team 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. Strong leadership, food safety knowledge, and the ability to supervise kitchen operations are required.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka, Bangladesh - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Food Handling, Menu Development, Guest Relations, Performance Appraisal, Staff Training, Quality Control
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 be capable of leading shifts and maintaining strict food safety and quality standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Customer Service, Team Leadership, Food Safety, Event Coordination, Training And Development, Quality Control, Loss Prevention
Specialization
Candidates must have a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to maintain rigorous food safety and quality standards.
Experience Required
Minimum 2 year(s)
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fine Dining, Food Preparation, Cooking, Recipe Adherence, Kitchen Cleanliness, Time Management, Multitasking, Professionalism
Specialization
Applicants must have at least two years of experience in fine dining and a strong ability to follow strict recipes. Candidates should be detail-oriented, eager to learn, and capable of working effectively in a high-pressure setting.
Experience Required
Minimum 2 year(s)