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Chef Jobs overseas

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Demi Chef de Partie at Accor
Ras Al Khaimah, Ras al-Khaimah, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Teamwork, Pressure Management, All Day Dining Cuisine, Food Preparation, Menu Development, Communication, Guest Feedback
Specialization
Candidates should have at least 2 years of experience as a Demi Chef de Partie in All Day Dining Restaurants and possess a culinary education background. They must be able to work well under pressure and collaborate effectively as part of a team.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Techniques, Food Safety, Hygiene Standards, Haccp Compliance, Menu Development, Stock Management, Cost Control, Team Supervision, Quality Control, Presentation Skills, Collaboration, Waste Minimization, Recipe Adherence, Cleanliness, International Cuisine, Sustainability Practices
Specialization
Candidates should have a culinary diploma or equivalent qualification and a minimum of 2-3 years of experience in a luxury hotel or restaurant. Strong knowledge of culinary techniques and food safety standards is essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Panaji, Goa, India - Full Time
Skills Needed
Teamwork, Pressure Management, Food Preparation, Communication, Menu Improvement
Specialization
Prior experience in a similar role is advantageous, and the ability to work well under pressure in a fast-paced environment is essential. Team cohesion and collective work are also emphasized.
Ececutive Sous Chef at Proper Hospitality LLC
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Team Coordination, Training And Development, Financial Management, Quality Control, Organizational Skills, Recipe Development, Problem Solving, Time Management, Adaptability, Mentoring, Communication, Attention To Detail, Advanced Knife Skills, Interpersonal Communication, Ability To Work Independently
Specialization
Candidates should have Michelin-Star or fine dining restaurant experience and at least 3 years in a management role. Strong leadership, communication skills, and the ability to adapt and mentor are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Frangy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Passion, Dynamism, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Event Management, Supplier Relationship Management, Culinary Trends, Flexibility
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Communication, Cooking Techniques, Kitchen Operations, Food Safety, Menu Development, Team Management, Creativity, Presentation Skills, Stock Control, Cost Management, Training, Performance Management, Proactive Attitude, Flexibility, Collaboration
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques. Excellent communication and leadership skills are essential, along with a positive attitude and flexibility.
Executive Sous Chef at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Leadership, Communication, Organizational Skills, Culinary Techniques, Food Safety Regulations, Haccp Standards, Sustainability Practices, Teamwork, Training Coordination, Performance Evaluation, Inventory Control, Cost Analysis, Attention To Detail, Culinary Excellence, Innovation, Guest Satisfaction
Specialization
Candidates should have 5-7 years of experience in a senior culinary role, preferably in luxury hotels or fine dining establishments. Expertise in international cuisine and strong leadership skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Four Seasons Hotels Limited - Turkey
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Leadership, Organization, Communication, Food Preparation, Cooking Techniques, Menu Development, Inventory Management, Health Regulations, Safety Compliance, Guest Relations, Budget Management, Team Supervision, Training, Quality Control, Creativity
Specialization
A degree or diploma in Culinary Arts is preferred along with proven experience in a leadership role within a luxury hotel or fine dining restaurant. Strong leadership, organizational, and communication skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at CMNS
College Park, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Inventory Control, Menu Development, Recipe Development, Customer Service, Team Leadership, Communication Skills, Organizational Skills, Logistics Skills, Food Preparation, Grilling, Sautéing, Sauces, Garde Manger, Microsoft Office
Specialization
Candidates must have a Bachelor’s Degree in Restaurant Management or an Associate’s Degree from an accredited Culinary Program along with 5 years of progressively responsible culinary experience. Certification as a Food Service Manager and a valid Maryland driver’s license are also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Courtyard by Marriott Somerset KY
San Juan, Puerto Rico, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Building, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Staff Development, Interpersonal Skills, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in culinary or related fields. Strong leadership and culinary skills are essential for this position.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bazaar Holdings Hotel Development LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety, Inventory Management, Cogs Control, Menu Development, Team Development, Communication, Coaching, Sanitation Compliance, Scheduling, Event Execution, Problem Solving, Knife Skills, Butchery, Service Execution, Quality Control
Specialization
Candidates should have 5-7 years of professional kitchen experience, including 2-3 years in a Sous or Executive Sous role. A deep knowledge of food safety and strong communication skills are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Positive Energy, Passion, Dynamism, Challenge, Innovation, Seasonal Cooking, Authentic Cuisine
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in the restaurant industry, ideally in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Eydhafushi, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Leadership, Communication, Organizational Skills, Menu Development, Food Hygiene, Health And Safety, Team Management, Supplier Management, Cultural Sensitivity, Training And Development, Quality Control, Multi Outlet Operations, International Cuisines, Food Trends
Specialization
Candidates must have a degree or diploma in Culinary Arts or Hotel Management and a minimum of 8-10 years of progressive culinary leadership experience, including 3-4 years as an Executive Sous Chef in a luxury hotel. Strong knowledge of international cuisines and excellent leadership skills are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at IHG Career
, , Indonesia - Full Time
Skills Needed
Leadership, Team Development, Guest Experience, Menu Planning, Food Quality, Budget Management, Training, Communication, Culinary Skills, Performance Appraisal, Food Safety, Operational Management, Problem Solving, Collaboration, Creativity, Time Management
Specialization
Candidates should have a strong background in culinary arts and experience in a leadership role within a luxury hospitality environment. Skills in menu engineering, team development, and guest interaction are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Westgate Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Guest Service, Food Preparation, Kitchen Management, Recipe Development, Inventory Management, Staff Training, Sanitation Standards, Time Management, Team Building, Communication Skills, Problem Solving, Culinary Skills, Cost Control, Teppan Cooking, Quality Control, Creativity
Specialization
At least 2 years of experience in Asian restaurants, with knowledge in teppan cooking required. Strong leadership skills and ability to train staff in food preparation and safety standards are essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Executive Chef, Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Communication Skills, Organizational Skills, Creativity, Sustainability, Trend Awareness, Hospitality, Event Management, Training And Development, High Volume Catering, Fine Dining
Specialization
Candidates should have proven experience as an Executive Chef or Senior Head Chef in a high-volume environment. Strong leadership, financial acumen, and a passion for sustainability are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Excellence, Food Safety, Menu Development, Team Management, Leadership, Communication, Organization, Adaptability, Cost Control, Inventory Management, Guest Engagement, Performance Evaluation, Training, Mentoring, Culinary Trends, Haccp Certification
Specialization
Candidates should have 5-7 years of experience in a luxury hotel or fine dining environment, with proven leadership skills in a high-volume kitchen. Strong knowledge of international cuisine and HACCP certification are essential.
Experience Required
Minimum 5 year(s)
Sous-Chef Pâtissier at Sige Relais Chateaux
Honfleur, Normandy, France - Full Time
Skills Needed
Creativity, Leadership, Organization, Team Spirit, Technical Mastery, Attention To Detail, Pédagogie, Reliability
Specialization
Candidates should have confirmed experience as a pastry chef or a successful first experience as a sous-chef. A dynamic personality with a natural leadership ability and a desire to teach is essential.
Experience Required
Minimum 2 year(s)
DEMI CHEF DE PARTIE at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Food Presentation, Hygiene Standards, Cooking Techniques, Quality Management, Food Safety, Team Leadership, Training, Record Keeping, Energy Conservation, Waste Management, Environmental Awareness, Portion Control, Standard Recipes, Attention To Detail, Time Management
Specialization
A minimum of a primary school diploma and at least 5 years of practical experience in the culinary field are required. Attendance in relevant training courses is preferred, and strong practical skills in cooking techniques are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Ras Al Khaimah, Ras al-Khaimah, United Arab Emirates -
Full Time

Start Date

Immediate

Expiry Date

15 Mar, 26

Salary

0.0

Posted On

15 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Teamwork, Pressure Management, All Day Dining Cuisine, Food Preparation, Menu Development, Communication, Guest Feedback

Industry

Hospitality

Description
Company Description Get ready to discover Mövenpick Resort Al Marjan Island, a 5 star resort in Ras Al Khaimah built beside 300M. of soft sand beach. 418 rooms and suites offer flexible comfort with spectacular sea views from every balcony. Six specialty bars and restaurants , three outdoor pools, a wellness hub with a fully equipped gym and four treatment rooms, water sports, and a year round Kids Club make it an ideal holiday destination. Whatever your pace, in the sea or on land, enjoy an experience fueled environment. Job Description Demi Chef de Partie Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more. What you will be doing: Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback Qualifications Your experience and skills include: Should have at least 2 years experience as DCDP for a All Day Dining Restaurants Ability to work well under pressure in a fast paced environment Should have expertise in All Day Dining Cuisine Should have culinary education background Ability to work cohesively and collectively as part of a team Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Additional Information Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

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Responsibilities
The Demi Chef de Partie will prepare, cook, and serve food, ensuring consistency in the preparation of all food items according to property recipes and standards. They will also actively share ideas to improve the kitchen environment and menus.
Demi Chef de Partie at Accor
Ras Al Khaimah, Ras al-Khaimah, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Teamwork, Pressure Management, All Day Dining Cuisine, Food Preparation, Menu Development, Communication, Guest Feedback
Specialization
Candidates should have at least 2 years of experience as a Demi Chef de Partie in All Day Dining Restaurants and possess a culinary education background. They must be able to work well under pressure and collaborate effectively as part of a team.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Techniques, Food Safety, Hygiene Standards, Haccp Compliance, Menu Development, Stock Management, Cost Control, Team Supervision, Quality Control, Presentation Skills, Collaboration, Waste Minimization, Recipe Adherence, Cleanliness, International Cuisine, Sustainability Practices
Specialization
Candidates should have a culinary diploma or equivalent qualification and a minimum of 2-3 years of experience in a luxury hotel or restaurant. Strong knowledge of culinary techniques and food safety standards is essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Panaji, Goa, India - Full Time
Skills Needed
Teamwork, Pressure Management, Food Preparation, Communication, Menu Improvement
Specialization
Prior experience in a similar role is advantageous, and the ability to work well under pressure in a fast-paced environment is essential. Team cohesion and collective work are also emphasized.
Ececutive Sous Chef at Proper Hospitality LLC
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Team Coordination, Training And Development, Financial Management, Quality Control, Organizational Skills, Recipe Development, Problem Solving, Time Management, Adaptability, Mentoring, Communication, Attention To Detail, Advanced Knife Skills, Interpersonal Communication, Ability To Work Independently
Specialization
Candidates should have Michelin-Star or fine dining restaurant experience and at least 3 years in a management role. Strong leadership, communication skills, and the ability to adapt and mentor are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Frangy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Passion, Dynamism, Positive Energy
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Event Management, Supplier Relationship Management, Culinary Trends, Flexibility
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Communication, Cooking Techniques, Kitchen Operations, Food Safety, Menu Development, Team Management, Creativity, Presentation Skills, Stock Control, Cost Management, Training, Performance Management, Proactive Attitude, Flexibility, Collaboration
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques. Excellent communication and leadership skills are essential, along with a positive attitude and flexibility.
Executive Sous Chef at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Leadership, Communication, Organizational Skills, Culinary Techniques, Food Safety Regulations, Haccp Standards, Sustainability Practices, Teamwork, Training Coordination, Performance Evaluation, Inventory Control, Cost Analysis, Attention To Detail, Culinary Excellence, Innovation, Guest Satisfaction
Specialization
Candidates should have 5-7 years of experience in a senior culinary role, preferably in luxury hotels or fine dining establishments. Expertise in international cuisine and strong leadership skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Four Seasons Hotels Limited - Turkey
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Culinary Arts, Leadership, Organization, Communication, Food Preparation, Cooking Techniques, Menu Development, Inventory Management, Health Regulations, Safety Compliance, Guest Relations, Budget Management, Team Supervision, Training, Quality Control, Creativity
Specialization
A degree or diploma in Culinary Arts is preferred along with proven experience in a leadership role within a luxury hotel or fine dining restaurant. Strong leadership, organizational, and communication skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at CMNS
College Park, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Inventory Control, Menu Development, Recipe Development, Customer Service, Team Leadership, Communication Skills, Organizational Skills, Logistics Skills, Food Preparation, Grilling, Sautéing, Sauces, Garde Manger, Microsoft Office
Specialization
Candidates must have a Bachelor’s Degree in Restaurant Management or an Associate’s Degree from an accredited Culinary Program along with 5 years of progressively responsible culinary experience. Certification as a Food Service Manager and a valid Maryland driver’s license are also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Courtyard by Marriott Somerset KY
San Juan, Puerto Rico, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Building, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Staff Development, Interpersonal Skills, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in culinary or related fields. Strong leadership and culinary skills are essential for this position.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bazaar Holdings Hotel Development LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety, Inventory Management, Cogs Control, Menu Development, Team Development, Communication, Coaching, Sanitation Compliance, Scheduling, Event Execution, Problem Solving, Knife Skills, Butchery, Service Execution, Quality Control
Specialization
Candidates should have 5-7 years of professional kitchen experience, including 2-3 years in a Sous or Executive Sous role. A deep knowledge of food safety and strong communication skills are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Positive Energy, Passion, Dynamism, Challenge, Innovation, Seasonal Cooking, Authentic Cuisine
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in the restaurant industry, ideally in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Eydhafushi, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Leadership, Communication, Organizational Skills, Menu Development, Food Hygiene, Health And Safety, Team Management, Supplier Management, Cultural Sensitivity, Training And Development, Quality Control, Multi Outlet Operations, International Cuisines, Food Trends
Specialization
Candidates must have a degree or diploma in Culinary Arts or Hotel Management and a minimum of 8-10 years of progressive culinary leadership experience, including 3-4 years as an Executive Sous Chef in a luxury hotel. Strong knowledge of international cuisines and excellent leadership skills are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at IHG Career
, , Indonesia - Full Time
Skills Needed
Leadership, Team Development, Guest Experience, Menu Planning, Food Quality, Budget Management, Training, Communication, Culinary Skills, Performance Appraisal, Food Safety, Operational Management, Problem Solving, Collaboration, Creativity, Time Management
Specialization
Candidates should have a strong background in culinary arts and experience in a leadership role within a luxury hospitality environment. Skills in menu engineering, team development, and guest interaction are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Westgate Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Guest Service, Food Preparation, Kitchen Management, Recipe Development, Inventory Management, Staff Training, Sanitation Standards, Time Management, Team Building, Communication Skills, Problem Solving, Culinary Skills, Cost Control, Teppan Cooking, Quality Control, Creativity
Specialization
At least 2 years of experience in Asian restaurants, with knowledge in teppan cooking required. Strong leadership skills and ability to train staff in food preparation and safety standards are essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Executive Chef, Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Communication Skills, Organizational Skills, Creativity, Sustainability, Trend Awareness, Hospitality, Event Management, Training And Development, High Volume Catering, Fine Dining
Specialization
Candidates should have proven experience as an Executive Chef or Senior Head Chef in a high-volume environment. Strong leadership, financial acumen, and a passion for sustainability are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Excellence, Food Safety, Menu Development, Team Management, Leadership, Communication, Organization, Adaptability, Cost Control, Inventory Management, Guest Engagement, Performance Evaluation, Training, Mentoring, Culinary Trends, Haccp Certification
Specialization
Candidates should have 5-7 years of experience in a luxury hotel or fine dining environment, with proven leadership skills in a high-volume kitchen. Strong knowledge of international cuisine and HACCP certification are essential.
Experience Required
Minimum 5 year(s)
Sous-Chef Pâtissier at Sige Relais Chateaux
Honfleur, Normandy, France - Full Time
Skills Needed
Creativity, Leadership, Organization, Team Spirit, Technical Mastery, Attention To Detail, Pédagogie, Reliability
Specialization
Candidates should have confirmed experience as a pastry chef or a successful first experience as a sous-chef. A dynamic personality with a natural leadership ability and a desire to teach is essential.
Experience Required
Minimum 2 year(s)
DEMI CHEF DE PARTIE at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Food Presentation, Hygiene Standards, Cooking Techniques, Quality Management, Food Safety, Team Leadership, Training, Record Keeping, Energy Conservation, Waste Management, Environmental Awareness, Portion Control, Standard Recipes, Attention To Detail, Time Management
Specialization
A minimum of a primary school diploma and at least 5 years of practical experience in the culinary field are required. Attendance in relevant training courses is preferred, and strong practical skills in cooking techniques are essential.
Experience Required
Minimum 5 year(s)