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Chef De Cuisine at Enchantment Group Management Company LLC
Sedona, Arizona, United States - Full Time
Skills Needed
Menu Development, Food Cost Control, Staff Management, Culinary Arts, Inventory Management, Recipe Standardization, Food Safety, Forbes Standards, Staff Training, Payroll Processing, Scheduling, Communication, Leadership, Fine Dining, Quality Control, Product Sourcing
Specialization
Candidates must have a minimum of 5 years of experience in fine dining and a degree from a postsecondary culinary arts program. Proficiency in Microsoft Word, Excel, and food and beverage software is required, along with excellent communication skills and food handler's certification.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de projet junior at Artelia
Crolles, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Communication, Planning, Data Management, Bim, Team Collaboration, Problem Solving, Adaptability, English Proficiency
Specialization
A BAC+5 degree in Engineering or equivalent is required, with experience being a plus but not mandatory. Candidates should be interested in large industrial projects and possess strong adaptability and teamwork skills.
Chef / Cheffe de projet junior at Artelia
Crolles, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Communication, Data Analysis, Team Collaboration, Bim Coordination, Problem Solving, Adaptability, Planning, Monitoring, Technical Knowledge, Sociability, Meeting Organization, Interface Management, Traceability, Industrial Projects, Microelectronics
Specialization
A BAC+5 degree in Engineering or equivalent is required, with experience being a plus but not mandatory. Candidates should be adaptable and interested in large industrial projects with a strong technical value.
Chef / Cheffe de projet (AMO) at Artelia
Saint-Denis, Réunion, France - Full Time
Skills Needed
Project Management, Railway Infrastructure, Planning Tools, Scheduling, Deadline Management, Technical Measures, Organizational Measures, Contractual Measures, Study Coordination, Execution Studies, Synthesis Studies, Worksite Supervision, Stakeholder Coordination, Ms Project, Psnext, Pack Office
Specialization
Candidates must hold an engineering degree or equivalent (Master 2) in Building, Public Works, or Civil Engineering, coupled with at least 4 years of solid experience in monitoring and coordinating complex construction or infrastructure projects. Proficiency in planning software like MS Project and PSNEXT, along with perfect mastery of the Office Pack, is required.
Experience Required
Minimum 2 year(s)
Chef - Sous Chef (Winter 2026) at Vail Resorts Australia
Perisher Valley, New South Wales, Australia - Full Time
Skills Needed
Leadership, Team Coordination, Cost Control, Menu Development, Financial Management, Food Quality, Presentation Standards, Workplace Health And Safety
Specialization
Candidates must have a Certificate III in Commercial Cookery and a Food Safety Certificate completed in the last two years. A minimum of 1 year of experience in a similar position is required.
Chef de Cuisine - Italian Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Patong, Phuket, Thailand - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Inventory Management, Menu Production, Sanitation Standards, Team Leadership, Guest Service, Conflict Resolution, Training And Development, Quality Control, Operational Efficiency, Communication, Problem Solving, Safety Compliance
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a valid Food Safety certification are required for this role.
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 - Head Chef (Winter 2026) at Vail Resorts Australia
, , Australia - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Safety, Stock Control, Kitchen Management, Food Preparation, Plating, Health & Safety, Purchasing, Communication, Problem Solving, Time Management, Customer Service, Efficiency, Collaboration, Creativity
Specialization
Candidates must have a food safety certificate and a Certificate III in Commercial Cookery, along with at least one year of experience in a similar role. Previous management of health and safety systems and experience in purchasing and stock control are also required.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Commis Chef at Radisson Hotel Group
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Gastronomy, Teamwork, Guest Service, Problem Resolution, Cost Control, Inventory Control, Productivity, Performance Attainment, Relationship Building, Compliance, Due Diligence, Creativity, Learning Aptitude
Specialization
Prior kitchen experience is beneficial but not mandatory; the role requires a hands-on approach and a strong commitment to exceptional guest service within the hospitality industry. Candidates must possess personal integrity and the ability to find creative solutions while working in an environment that demands excellence.
Junior Sous Chef at TownePlace Suites by Marriott Atlanta Alpharetta
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Quality Control, Food Safety, Kitchen Equipment Use, Cleaning, Temperature Monitoring, Communication, Teamwork, Professional Appearance, Guest Service
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and are expected to follow all company and safety procedures while maintaining a professional appearance. A high school diploma or G.E.D. equivalent is preferred, along with at least one year of related work experience, though no prior supervisory experience is required.
Junior Sous Chef at TownePlace Suites by Marriott Atlanta Alpharetta
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Quality Control, Food Safety, Kitchen Equipment Use, Cleaning, Temperature Monitoring, Communication, Teamwork, Professional Appearance
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and they are expected to follow all company safety procedures while maintaining a professional appearance. A high school diploma or G.E.D. equivalent is preferred, along with at least one year of related work experience, though no prior supervisory experience is required.
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Kimpton Hotels & Restaurants
New Orleans, Louisiana, United States - Full Time
Skills Needed
Food Quality, Consistency, Culinary Functions, Financial Goals, Personnel Development, Kitchen Staff Leadership, Food Plating, Temperature Control, Portion Sizes, Training, Sanitation, Safety Standards, Scheduling, Menu Pricing, Food Ordering, Cost Reporting
Specialization
Candidates should ideally possess at least one year of experience in a related role, along with expertise in food product, presentation, quality, and menu design. Essential requirements include strong time management, organizational ability, flexibility, and the capacity to work with minimal supervision.
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fast Paced Environment, Cooking, Food Preparation, Daily Specials Creation, Cleaning, Detail Oriented, Recipe Following, Adaptability
Specialization
Applicants must possess a minimum of two years of experience in fine dining, with a culinary background being preferred. Essential qualities include being detail-oriented, capable of strictly following guidelines, thriving in a professional, fast-paced environment, and maintaining a positive attitude.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Restaurant Setup, Menu Explanation, Order Taking, Teamwork, Training, Cash Handling, Communication, Initiative, Quality Standards, Client Relationship, High Volume Service, English Speaking
Specialization
Candidates must have experience as a Chef de Rang in a high-end, high-volume restaurant (150 covers) and a commitment to upholding quality standards. Essential qualities include strong client relations skills, excellent communication, initiative, adaptability to a dynamic environment, and proficiency in English.
Experience Required
Minimum 2 year(s)
Chef (Part-Time) at Caring Places Management
Oregon City, Oregon, United States - Full Time
Skills Needed
Cooking, Food Safety, Meal Preparation, Teamwork, Organization, Time Management, Customer Service, Sanitation, Stock Management, Event Catering
Specialization
A high school degree or equivalent is required, along with a current food handlers permit. Previous experience in a related role is preferred, and candidates must be physically able to perform the job's demands.
Chef de rang H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Server, Chef De Rang, Versatile, Experienced, Customer Service, Upselling, Order Taking, Teamwork, Sales Techniques, Restaurant Operations
Specialization
Candidates must have imperative experience in the role, coupled with strong passion for food and service, demonstrating familiarity with concepts like average ticket size, upselling, and order taking. Early availability starting in March for pre-opening training is also required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Kitchen Organization, Cuisine Development, Food Presentation, Budget Achievement, Food Cost Minimization, Food Safety, Sanitation Practices, Demand Forecasting, Staffing Efficiency, Asset Management, Preventative Maintenance, Team Leadership, Training, Supervision, Inter Departmental Communication, Hands On Approach
Specialization
Candidates must possess a minimum of 2 to 3 years of experience in a similar role, preferably in an island resort, and hold a professional culinary qualification or diploma. Strong knowledge of international cuisine, buffet operations, food safety standards (HACCP), and proven leadership skills for supervising and training junior staff are essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Cherokee Town & Country Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Pastry Preparation, Food Safety, Sanitation Practices, Team Leadership, Inventory Management, Recipe Organization, Communication, Attention To Detail, Time Management, Customer Service, Baking Techniques, Decorating Techniques, Training, Problem Solving, Physical Stamina, Creativity
Specialization
Candidates should have a culinary degree or equivalent experience, preferably with 3-5 years in a pastry kitchen. They must also possess a sound understanding of sanitation practices and be able to lift at least 50 lbs.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Team Management, Quality Standards, Communication, Initiative, Problem Solving, English Proficiency, Table Service, Restaurant Setup, Menu Explanation, Cash Handling, Training
Specialization
Candidates must have experience as a Chef de Rang in a high-volume, upscale restaurant (handling 150 covers) and be committed to upholding quality standards and delivering excellent customer experiences. Proficiency in English, a strong sense of communication, initiative, and passion for professional projects are also required.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Enchantment Group Management Company LLC
Sedona, Arizona, United States -
Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

0.0

Posted On

18 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu development, Food cost control, Staff management, Culinary arts, Inventory management, Recipe standardization, Food safety, Forbes standards, Staff training, Payroll processing, Scheduling, Communication, Leadership, Fine dining, Quality control, Product sourcing

Industry

Hospitality

Description
  Are you outgoing, energetic, passionate, and authentic? Enchantment is the perfect spot for you! At Enchantment, we work together to create and deliver personalized extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us! How you will enjoy your day: The Chef de Cuisine is responsible for the day-to-day operations of the Kitchen including but not limited to coordination of new menu ideas and utilization of products to maximize customer satisfaction and control of food costs, overseeing food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation. From time to time may be asked to assist in supporting other kitchen areas. If this job is the right fit for you, you will: 1. Maintain daily communication with the Executive Outlets Chef 2. Execute food guidelines based on Forbes Standards to achieve a score of 90 and above during inspections in Che Ah Chi 3. Order and maintain food pars in the kitchen  4. Responsible for maintaining food quality standards set by the Clubhouse Chef and ensuring guest satisfaction 5. Responsible to produce the highest quality and innovating dishes to assist positioning Food & Beverage as a resort pillar 6. Work closely with the Clubhouse Chef in menu development and presentation as well as recipe standardization 7. Responsible along with Clubhouse Chef, in maintaining overall food and labor costs within budgetary guidelines 8. Maintain hygiene standards in Che Ah Chi kitchen that are set by company 9. Involved in staff recruiting and monitoring their performance 10. Set standards and maintain food presentation quality in Che Ah Chi at all times along with the Clubhouse Chef 11. Play active role in dining room visiting tables and observing service. 12. Execute all production and plating in a timely, efficient manner and to exceed guest expectations 13. Train the lead cook(s) on costing and ordering system 14. Source out new, exciting, and local products and supplies to constantly develop menus 15. Remain on top of culinary trends and always seek to improve progressive menus 16. Responsible for scheduling of staff in Che Ah Chi ensuring that schedules are posted in a timely fashion 17. Track employee staffing and process payroll records for culinary staff 18. Ensure that proper par stocks of all food items are maintained. 19. Always be well groomed, in proper uniform, and be a role model to all staff 20. Responsible for motivating staff and disciplinary couchings 21. Receive all goods and ensure that they meet company quality specifications and reject those items that do not 22. Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards 23. Ensure that standard recipes are being followed at all times 24. Execute modern, cutting-edge culinary trends 25. Liaise with restaurant managers, supervisors, and service staff regarding service issues 26. Work closely with the Pastry Chef in developing new desserts 27. Other duties as assigned  Responsibility & Authority: 1. Maintain a high level of guest service at all times with quality products  2. Uphold the resort commitment to hospitality 3. Work closely with all departments to ensure guest service levels are being met 4. Deal effectively with all departments with regular communication 5. Assist with management of all culinary operations Minimum Requirements: Degree from a postsecondary culinary arts program is desired and a minimum 5 years’ experience in Fine/High end dining environment, Computer skills required in Word, Excel, and food & beverage software.    Must be able to speak clearly and listen attentively to employees, dining room staff and guests.  Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length.  Must have excellent communication skills, both verbal and written.   Must maintain food handler’s certification.   Basic command of Spanish helpful Physical Requirements: 30% Sitting 70% walking, standing, and bending Lifting/Carrying up to 50 lbs. Hearing and Manual dexterity Taste and smell Distance vision 1-3 feet Ability to drive golf cart on occasion as necessary We hope to see your application for this position and look forward to meeting you!
Responsibilities
The Chef de Cuisine oversees daily kitchen operations, including menu development, food cost management, and maintaining high culinary standards. They are also responsible for staff recruitment, training, scheduling, and ensuring compliance with health and safety regulations.
Chef De Cuisine at Enchantment Group Management Company LLC
Sedona, Arizona, United States - Full Time
Skills Needed
Menu Development, Food Cost Control, Staff Management, Culinary Arts, Inventory Management, Recipe Standardization, Food Safety, Forbes Standards, Staff Training, Payroll Processing, Scheduling, Communication, Leadership, Fine Dining, Quality Control, Product Sourcing
Specialization
Candidates must have a minimum of 5 years of experience in fine dining and a degree from a postsecondary culinary arts program. Proficiency in Microsoft Word, Excel, and food and beverage software is required, along with excellent communication skills and food handler's certification.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de projet junior at Artelia
Crolles, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Communication, Planning, Data Management, Bim, Team Collaboration, Problem Solving, Adaptability, English Proficiency
Specialization
A BAC+5 degree in Engineering or equivalent is required, with experience being a plus but not mandatory. Candidates should be interested in large industrial projects and possess strong adaptability and teamwork skills.
Chef / Cheffe de projet junior at Artelia
Crolles, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Communication, Data Analysis, Team Collaboration, Bim Coordination, Problem Solving, Adaptability, Planning, Monitoring, Technical Knowledge, Sociability, Meeting Organization, Interface Management, Traceability, Industrial Projects, Microelectronics
Specialization
A BAC+5 degree in Engineering or equivalent is required, with experience being a plus but not mandatory. Candidates should be adaptable and interested in large industrial projects with a strong technical value.
Chef / Cheffe de projet (AMO) at Artelia
Saint-Denis, Réunion, France - Full Time
Skills Needed
Project Management, Railway Infrastructure, Planning Tools, Scheduling, Deadline Management, Technical Measures, Organizational Measures, Contractual Measures, Study Coordination, Execution Studies, Synthesis Studies, Worksite Supervision, Stakeholder Coordination, Ms Project, Psnext, Pack Office
Specialization
Candidates must hold an engineering degree or equivalent (Master 2) in Building, Public Works, or Civil Engineering, coupled with at least 4 years of solid experience in monitoring and coordinating complex construction or infrastructure projects. Proficiency in planning software like MS Project and PSNEXT, along with perfect mastery of the Office Pack, is required.
Experience Required
Minimum 2 year(s)
Chef - Sous Chef (Winter 2026) at Vail Resorts Australia
Perisher Valley, New South Wales, Australia - Full Time
Skills Needed
Leadership, Team Coordination, Cost Control, Menu Development, Financial Management, Food Quality, Presentation Standards, Workplace Health And Safety
Specialization
Candidates must have a Certificate III in Commercial Cookery and a Food Safety Certificate completed in the last two years. A minimum of 1 year of experience in a similar position is required.
Chef de Cuisine - Italian Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Patong, Phuket, Thailand - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Inventory Management, Menu Production, Sanitation Standards, Team Leadership, Guest Service, Conflict Resolution, Training And Development, Quality Control, Operational Efficiency, Communication, Problem Solving, Safety Compliance
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a valid Food Safety certification are required for this role.
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 - Head Chef (Winter 2026) at Vail Resorts Australia
, , Australia - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Safety, Stock Control, Kitchen Management, Food Preparation, Plating, Health & Safety, Purchasing, Communication, Problem Solving, Time Management, Customer Service, Efficiency, Collaboration, Creativity
Specialization
Candidates must have a food safety certificate and a Certificate III in Commercial Cookery, along with at least one year of experience in a similar role. Previous management of health and safety systems and experience in purchasing and stock control are also required.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Commis Chef at Radisson Hotel Group
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Gastronomy, Teamwork, Guest Service, Problem Resolution, Cost Control, Inventory Control, Productivity, Performance Attainment, Relationship Building, Compliance, Due Diligence, Creativity, Learning Aptitude
Specialization
Prior kitchen experience is beneficial but not mandatory; the role requires a hands-on approach and a strong commitment to exceptional guest service within the hospitality industry. Candidates must possess personal integrity and the ability to find creative solutions while working in an environment that demands excellence.
Junior Sous Chef at TownePlace Suites by Marriott Atlanta Alpharetta
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Quality Control, Food Safety, Kitchen Equipment Use, Cleaning, Temperature Monitoring, Communication, Teamwork, Professional Appearance, Guest Service
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and are expected to follow all company and safety procedures while maintaining a professional appearance. A high school diploma or G.E.D. equivalent is preferred, along with at least one year of related work experience, though no prior supervisory experience is required.
Junior Sous Chef at TownePlace Suites by Marriott Atlanta Alpharetta
Amman, Amman, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Quality Control, Food Safety, Kitchen Equipment Use, Cleaning, Temperature Monitoring, Communication, Teamwork, Professional Appearance
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and they are expected to follow all company safety procedures while maintaining a professional appearance. A high school diploma or G.E.D. equivalent is preferred, along with at least one year of related work experience, though no prior supervisory experience is required.
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Kimpton Hotels & Restaurants
New Orleans, Louisiana, United States - Full Time
Skills Needed
Food Quality, Consistency, Culinary Functions, Financial Goals, Personnel Development, Kitchen Staff Leadership, Food Plating, Temperature Control, Portion Sizes, Training, Sanitation, Safety Standards, Scheduling, Menu Pricing, Food Ordering, Cost Reporting
Specialization
Candidates should ideally possess at least one year of experience in a related role, along with expertise in food product, presentation, quality, and menu design. Essential requirements include strong time management, organizational ability, flexibility, and the capacity to work with minimal supervision.
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fast Paced Environment, Cooking, Food Preparation, Daily Specials Creation, Cleaning, Detail Oriented, Recipe Following, Adaptability
Specialization
Applicants must possess a minimum of two years of experience in fine dining, with a culinary background being preferred. Essential qualities include being detail-oriented, capable of strictly following guidelines, thriving in a professional, fast-paced environment, and maintaining a positive attitude.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Restaurant Setup, Menu Explanation, Order Taking, Teamwork, Training, Cash Handling, Communication, Initiative, Quality Standards, Client Relationship, High Volume Service, English Speaking
Specialization
Candidates must have experience as a Chef de Rang in a high-end, high-volume restaurant (150 covers) and a commitment to upholding quality standards. Essential qualities include strong client relations skills, excellent communication, initiative, adaptability to a dynamic environment, and proficiency in English.
Experience Required
Minimum 2 year(s)
Chef (Part-Time) at Caring Places Management
Oregon City, Oregon, United States - Full Time
Skills Needed
Cooking, Food Safety, Meal Preparation, Teamwork, Organization, Time Management, Customer Service, Sanitation, Stock Management, Event Catering
Specialization
A high school degree or equivalent is required, along with a current food handlers permit. Previous experience in a related role is preferred, and candidates must be physically able to perform the job's demands.
Chef de rang H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Server, Chef De Rang, Versatile, Experienced, Customer Service, Upselling, Order Taking, Teamwork, Sales Techniques, Restaurant Operations
Specialization
Candidates must have imperative experience in the role, coupled with strong passion for food and service, demonstrating familiarity with concepts like average ticket size, upselling, and order taking. Early availability starting in March for pre-opening training is also required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Kitchen Organization, Cuisine Development, Food Presentation, Budget Achievement, Food Cost Minimization, Food Safety, Sanitation Practices, Demand Forecasting, Staffing Efficiency, Asset Management, Preventative Maintenance, Team Leadership, Training, Supervision, Inter Departmental Communication, Hands On Approach
Specialization
Candidates must possess a minimum of 2 to 3 years of experience in a similar role, preferably in an island resort, and hold a professional culinary qualification or diploma. Strong knowledge of international cuisine, buffet operations, food safety standards (HACCP), and proven leadership skills for supervising and training junior staff are essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Cherokee Town & Country Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Pastry Preparation, Food Safety, Sanitation Practices, Team Leadership, Inventory Management, Recipe Organization, Communication, Attention To Detail, Time Management, Customer Service, Baking Techniques, Decorating Techniques, Training, Problem Solving, Physical Stamina, Creativity
Specialization
Candidates should have a culinary degree or equivalent experience, preferably with 3-5 years in a pastry kitchen. They must also possess a sound understanding of sanitation practices and be able to lift at least 50 lbs.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Team Management, Quality Standards, Communication, Initiative, Problem Solving, English Proficiency, Table Service, Restaurant Setup, Menu Explanation, Cash Handling, Training
Specialization
Candidates must have experience as a Chef de Rang in a high-volume, upscale restaurant (handling 150 covers) and be committed to upholding quality standards and delivering excellent customer experiences. Proficiency in English, a strong sense of communication, initiative, and passion for professional projects are also required.
Experience Required
Minimum 2 year(s)