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Junior Sous Chef at Courtyard by Marriott Deptford NJ
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Team Leadership, Customer Service, Inventory Management, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Quality Control, Menu Development, Staff Supervision, Time Management, Budget Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership and culinary skills are essential for this position.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at Residence Inn Marriott Provo South University
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Service Performance, Quality Control, Food Presentation, Shift Supervision, Staff Training, Guest Relations, Budget Management
Specialization
Candidates must possess either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Core duties involve maintaining culinary standards, supervising daily shift operations, and ensuring high-quality food preparation and presentation.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Tavistock Restaurants
Atlanta, Georgia, United States - Full Time
Skills Needed
Pastry Preparation, Baking, Dessert Preparation, Menu Development, Inventory Management, Cost Control, Team Leadership, Mentoring, Quality Assurance, Health And Safety Compliance, Communication, Fine Dining Operations
Specialization
Candidates should have proven experience in an upscale or fine-dining pastry role and strong technical skills in baking and dessert preparation. Excellent leadership abilities and the capacity to thrive in a high-volume, fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Downtown Flagstaff Marriott Residence Inn
Ernakulam, kerala, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Staff Supervision, Guest Relations, Inventory Management, Menu Development, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Event Coordination, Quality Control, Customer Service, Budget Management
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. The role requires strong leadership skills and the ability to maintain high standards in food production and sanitation.
Experience Required
Minimum 2 year(s)
Sous Chef - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Thai Cuisine, Cooking Techniques, Food Safety, Haccp, Team Management, Food Waste Management, Sustainability Practices, Organizational Skills, Communication Skills, Collaboration, Culinary Standards, Menu Development, Banquet Preparation, Training, Mentoring, Innovation
Specialization
Proven experience in a culinary role focused on Thai cuisine is required. Strong knowledge of cooking techniques, HACCP regulations, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Pastry Preparation, Ice Cream Making, Chocolate Tempering, Dessert Menu Creation, Food Quality Control, Team Training, Inventory Management, Sanitation Compliance, Production Scheduling, Cost Management, Purchasing, Bread Making, Plated Desserts, Cake Decoration, Problem Resolution, Delegation
Specialization
Candidates need a minimum of four years of experience as an assistant pastry chef in hotels with fine dining and banquet knowledge, alongside an associate's degree. Essential skills include English proficiency, mathematical calculation ability, attention to detail, and the capacity to work cohesively under pressure.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Kitchen Management, People Management, Food Production, Creativity, Training, Team Leadership, Communication, Hygiene Standards, Menu Development, Cost Control, Problem Solving, Customer Satisfaction, Presentation Skills, Time Management, Empathy, Multi Tasking
Specialization
Candidates should have a minimum of 3 years of kitchen leadership experience and a matric (grade 12) education. A passion for culinary arts and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef (VVSL) at Civitas Senior Living
Harlingen, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Food Management, Customer Excellence, Sanitation, Cooking, Hospitality
Specialization
Candidates must have prior experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting and possess a positive mindset with the stamina to stand for extended periods. A willingness to learn is also required for this position.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at IHG Career
, , Vietnam - Full Time
Skills Needed
Pastry Production, Staff Supervision, Equipment Maintenance, Duty Rostering, Presentation Standards, Purchasing Liaison, Menu Planning, Hygiene Standards, Expense Control, Mise En Place, Host Training, Coaching, Discipline, Brand Standards, Luxury Market Experience, Culinary Arts
Specialization
Candidates must have at least 2 years of experience in a similar position, with prior experience as a Pastry Chef preferred, especially within the luxury market. A culinary degree from a recognized hospitality school is preferred, and fluency in English for clear communication is required.
Experience Required
Minimum 2 year(s)
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)
Chef de rang H/F at Auberge Collection
Mouzon, New Aquitaine, France - Full Time
Skills Needed
Customer Service, Communication, Food Service Techniques, Teamwork, Attention To Detail, Mathematical Skills, Food Safety, Wine Knowledge, High Gastronomy Etiquette
Specialization
Candidates should have confirmed experience in a similar role and excellent customer service skills. Proficiency in French and English, along with knowledge of food and wine service techniques, is essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Compass Group
Los Angeles, California, United States - Full Time
Skills Needed
Pastry Production, Plated Desserts, Service Execution, Team Leadership, Training, Coaching, Sanitation Standards, Inventory Management, Waste Reduction, Food Cost Control, Collaboration, Time Management, Attention To Detail, Adaptability, Culinary Vision, Organization
Specialization
Candidates must possess three plus years of progressive pastry experience within a restaurant-focused kitchen environment, demonstrating a strong foundation in plated desserts and service execution. Essential qualities include a hands-on leadership style, strong organizational skills, and the ability to adapt quickly to shifting operational needs.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at Ephemera Group
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Table Service, Customer Service, Order Taking, Cash Handling, Inventory Management, Food Safety, Hygiene Protocols, Communication, Organization, Multitasking, Upselling, Pos Software
Specialization
Candidates should have 1 to 2 years of experience in restaurant service and possess strong communication and organizational skills. A professional degree in hospitality or catering is preferred.
Experience Required
Minimum 2 year(s)
Chef - Part-time at Summerset
Hamilton, Waikato, New Zealand - Full Time
Skills Needed
Cooking Set Meals, Short Order Cooking, Menu Creation, Food Control Plan Compliance, Food Preparation Techniques, Culinary Flair, Catering, Team Guidance, Dietary Range Catering, Fast Paced Kitchen Management
Specialization
Candidates must be experienced and passionate Chefs with a professional cookery qualification and experience working as a Cook or Chef, coupled with a sound understanding of Food Safety Plans. Success requires being a team player who enjoys guiding colleagues and takes pride in delivering quality food that brings joy and nourishment to residents.
Experience Required
Minimum 2 year(s)
CHEF D'ANIMATION at Radisson Hotel Group
Hammamet, Nabeul, Tunisia - Full Time
Skills Needed
Leadership, Organization, Customer Service, Creativity, Dynamism, Team Management
Specialization
Candidates should possess leadership skills, excellent interpersonal abilities, and a strong customer service orientation. Creativity, dynamism, and the ability to work under pressure with flexible hours are also required.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F at Faktory
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Table Service, Bar Service, Wine Pairing, Cash Handling, Product Knowledge, Professionalism, Communication, Hospitality, Multitasking
Specialization
The ideal candidate is versatile, autonomous, and possesses a professional demeanor with a strong sense of hospitality. While not mandatory, proficiency in English and other languages is considered an asset.
Junior Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Food Preparation, Team Leadership, Scheduling, Conflict Resolution, Inventory Management, Sanitation Compliance, Knife Safety, Communication, Problem Solving, Time Management, Equipment Maintenance, Quality Control
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal, communication, and leadership skills are required, along with the ability to work in a fast-paced, physically demanding environment.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Food Safety, Haccp, Inventory Control, Staff Training, Cost Control, Menu Development, Public Health Regulations, Team Leadership, Quality Assurance, Equipment Maintenance, Administrative Skills, Coaching, Microsoft Office, Culinary Arts
Specialization
Candidates must have 10 years of experience in 5-star hotels, high-end restaurants, or cruise lines, along with a 3-year apprenticeship or a Bachelor of Science degree in Pastry Culinary Arts. Proficiency in English, strong leadership abilities, and relevant food safety certifications are required.
Experience Required
Minimum 10 year(s)
Junior Sous Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Technique, Leadership, Organization, Guest Centric Service, Food Safety, Cost Control, Team Development, Mise En Place, Stock Rotation, Hygiene, Sanitation, Haccp Compliance, Inventory Management, Menu Development, Plating, Supervision
Specialization
Candidates must possess a culinary diploma or equivalent qualification and a minimum of three years of professional kitchen experience, including at least one year in a supervisory role, preferably within luxury hospitality settings. Strong culinary foundations, leadership capabilities, excellent organizational skills, and a proactive approach to service are essential.
Experience Required
Minimum 2 year(s)
Pick & Prep Chef at Lowes Foods LLC
Hanahan, South Carolina, United States - Full Time
Skills Needed
Guest Engagement, Product Preparation, Sampling, Suggestive Selling, Story Telling, Knife Skills, Merchandising, Operational Standards, Sanitation, Safety, Receiving, Ordering, Stocking, Pa Announcements, Communication Skills, Computer Skills
Specialization
Candidates must possess a friendly and outgoing personality with the ability to actively engage guests and demonstrate superior customer service, including storytelling and knife showmanship. Essential physical requirements include the ability to lift up to 50 lbs occasionally, stand for extended periods, and demonstrate proficiency in basic tasks like computer and scale operation.
Junior Sous Chef at Courtyard by Marriott Deptford NJ
Agra, Uttar Pradesh, India -
Full Time

Start Date

Immediate

Expiry Date

24 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

Food Production, Sanitation Standards, Culinary Skills, Team Leadership, Customer Service, Inventory Management, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Quality Control, Menu Development, Staff Supervision, Time Management, Budget Management

Industry

Hospitality

Description
JOB SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 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 • Maintains food handling and sanitation standards. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Complies with loss prevention policies and procedures. • Strives to improve service performance. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities • Supervises daily shift operations. • Ensures all employees have proper supplies, equipment and uniforms. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures completion of assigned duties. • Participates in the employee performance appraisal process, giving feedback as needed. • Handles employee questions and concerns. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Conducts training when appropriate. • Monitors employee's progress towards meeting performance expectations. Maintaining Culinary Goals • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service • Sets a positive example for guest relations. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Reports malfunctions in department equipment. • Purchases appropriate supplies and manages food and supply inventories according to budget. • 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 Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

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Responsibilities
The Junior Sous Chef is responsible for overseeing daily kitchen operations, ensuring culinary standards are met, and leading the kitchen staff. This role includes food preparation, staff supervision, and maintaining sanitation and inventory standards.
Junior Sous Chef at Courtyard by Marriott Deptford NJ
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Team Leadership, Customer Service, Inventory Management, Event Coordination, Training, Performance Appraisal, Problem Solving, Communication, Quality Control, Menu Development, Staff Supervision, Time Management, Budget Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership and culinary skills are essential for this position.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at Residence Inn Marriott Provo South University
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Service Performance, Quality Control, Food Presentation, Shift Supervision, Staff Training, Guest Relations, Budget Management
Specialization
Candidates must possess either a high school diploma or GED with four years of relevant culinary or food and beverage experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of related experience. Core duties involve maintaining culinary standards, supervising daily shift operations, and ensuring high-quality food preparation and presentation.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Tavistock Restaurants
Atlanta, Georgia, United States - Full Time
Skills Needed
Pastry Preparation, Baking, Dessert Preparation, Menu Development, Inventory Management, Cost Control, Team Leadership, Mentoring, Quality Assurance, Health And Safety Compliance, Communication, Fine Dining Operations
Specialization
Candidates should have proven experience in an upscale or fine-dining pastry role and strong technical skills in baking and dessert preparation. Excellent leadership abilities and the capacity to thrive in a high-volume, fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Downtown Flagstaff Marriott Residence Inn
Ernakulam, kerala, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Staff Supervision, Guest Relations, Inventory Management, Menu Development, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Event Coordination, Quality Control, Customer Service, Budget Management
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. The role requires strong leadership skills and the ability to maintain high standards in food production and sanitation.
Experience Required
Minimum 2 year(s)
Sous Chef - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Thai Cuisine, Cooking Techniques, Food Safety, Haccp, Team Management, Food Waste Management, Sustainability Practices, Organizational Skills, Communication Skills, Collaboration, Culinary Standards, Menu Development, Banquet Preparation, Training, Mentoring, Innovation
Specialization
Proven experience in a culinary role focused on Thai cuisine is required. Strong knowledge of cooking techniques, HACCP regulations, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Pastry Preparation, Ice Cream Making, Chocolate Tempering, Dessert Menu Creation, Food Quality Control, Team Training, Inventory Management, Sanitation Compliance, Production Scheduling, Cost Management, Purchasing, Bread Making, Plated Desserts, Cake Decoration, Problem Resolution, Delegation
Specialization
Candidates need a minimum of four years of experience as an assistant pastry chef in hotels with fine dining and banquet knowledge, alongside an associate's degree. Essential skills include English proficiency, mathematical calculation ability, attention to detail, and the capacity to work cohesively under pressure.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Kitchen Management, People Management, Food Production, Creativity, Training, Team Leadership, Communication, Hygiene Standards, Menu Development, Cost Control, Problem Solving, Customer Satisfaction, Presentation Skills, Time Management, Empathy, Multi Tasking
Specialization
Candidates should have a minimum of 3 years of kitchen leadership experience and a matric (grade 12) education. A passion for culinary arts and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef (VVSL) at Civitas Senior Living
Harlingen, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Food Management, Customer Excellence, Sanitation, Cooking, Hospitality
Specialization
Candidates must have prior experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting and possess a positive mindset with the stamina to stand for extended periods. A willingness to learn is also required for this position.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at IHG Career
, , Vietnam - Full Time
Skills Needed
Pastry Production, Staff Supervision, Equipment Maintenance, Duty Rostering, Presentation Standards, Purchasing Liaison, Menu Planning, Hygiene Standards, Expense Control, Mise En Place, Host Training, Coaching, Discipline, Brand Standards, Luxury Market Experience, Culinary Arts
Specialization
Candidates must have at least 2 years of experience in a similar position, with prior experience as a Pastry Chef preferred, especially within the luxury market. A culinary degree from a recognized hospitality school is preferred, and fluency in English for clear communication is required.
Experience Required
Minimum 2 year(s)
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)
Chef de rang H/F at Auberge Collection
Mouzon, New Aquitaine, France - Full Time
Skills Needed
Customer Service, Communication, Food Service Techniques, Teamwork, Attention To Detail, Mathematical Skills, Food Safety, Wine Knowledge, High Gastronomy Etiquette
Specialization
Candidates should have confirmed experience in a similar role and excellent customer service skills. Proficiency in French and English, along with knowledge of food and wine service techniques, is essential.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Compass Group
Los Angeles, California, United States - Full Time
Skills Needed
Pastry Production, Plated Desserts, Service Execution, Team Leadership, Training, Coaching, Sanitation Standards, Inventory Management, Waste Reduction, Food Cost Control, Collaboration, Time Management, Attention To Detail, Adaptability, Culinary Vision, Organization
Specialization
Candidates must possess three plus years of progressive pastry experience within a restaurant-focused kitchen environment, demonstrating a strong foundation in plated desserts and service execution. Essential qualities include a hands-on leadership style, strong organizational skills, and the ability to adapt quickly to shifting operational needs.
Experience Required
Minimum 2 year(s)
Chef de Rang H/F at Ephemera Group
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Table Service, Customer Service, Order Taking, Cash Handling, Inventory Management, Food Safety, Hygiene Protocols, Communication, Organization, Multitasking, Upselling, Pos Software
Specialization
Candidates should have 1 to 2 years of experience in restaurant service and possess strong communication and organizational skills. A professional degree in hospitality or catering is preferred.
Experience Required
Minimum 2 year(s)
Chef - Part-time at Summerset
Hamilton, Waikato, New Zealand - Full Time
Skills Needed
Cooking Set Meals, Short Order Cooking, Menu Creation, Food Control Plan Compliance, Food Preparation Techniques, Culinary Flair, Catering, Team Guidance, Dietary Range Catering, Fast Paced Kitchen Management
Specialization
Candidates must be experienced and passionate Chefs with a professional cookery qualification and experience working as a Cook or Chef, coupled with a sound understanding of Food Safety Plans. Success requires being a team player who enjoys guiding colleagues and takes pride in delivering quality food that brings joy and nourishment to residents.
Experience Required
Minimum 2 year(s)
CHEF D'ANIMATION at Radisson Hotel Group
Hammamet, Nabeul, Tunisia - Full Time
Skills Needed
Leadership, Organization, Customer Service, Creativity, Dynamism, Team Management
Specialization
Candidates should possess leadership skills, excellent interpersonal abilities, and a strong customer service orientation. Creativity, dynamism, and the ability to work under pressure with flexible hours are also required.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F at Faktory
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Table Service, Bar Service, Wine Pairing, Cash Handling, Product Knowledge, Professionalism, Communication, Hospitality, Multitasking
Specialization
The ideal candidate is versatile, autonomous, and possesses a professional demeanor with a strong sense of hospitality. While not mandatory, proficiency in English and other languages is considered an asset.
Junior Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Food Preparation, Team Leadership, Scheduling, Conflict Resolution, Inventory Management, Sanitation Compliance, Knife Safety, Communication, Problem Solving, Time Management, Equipment Maintenance, Quality Control
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal, communication, and leadership skills are required, along with the ability to work in a fast-paced, physically demanding environment.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Food Safety, Haccp, Inventory Control, Staff Training, Cost Control, Menu Development, Public Health Regulations, Team Leadership, Quality Assurance, Equipment Maintenance, Administrative Skills, Coaching, Microsoft Office, Culinary Arts
Specialization
Candidates must have 10 years of experience in 5-star hotels, high-end restaurants, or cruise lines, along with a 3-year apprenticeship or a Bachelor of Science degree in Pastry Culinary Arts. Proficiency in English, strong leadership abilities, and relevant food safety certifications are required.
Experience Required
Minimum 10 year(s)
Junior Sous Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Culinary Technique, Leadership, Organization, Guest Centric Service, Food Safety, Cost Control, Team Development, Mise En Place, Stock Rotation, Hygiene, Sanitation, Haccp Compliance, Inventory Management, Menu Development, Plating, Supervision
Specialization
Candidates must possess a culinary diploma or equivalent qualification and a minimum of three years of professional kitchen experience, including at least one year in a supervisory role, preferably within luxury hospitality settings. Strong culinary foundations, leadership capabilities, excellent organizational skills, and a proactive approach to service are essential.
Experience Required
Minimum 2 year(s)
Pick & Prep Chef at Lowes Foods LLC
Hanahan, South Carolina, United States - Full Time
Skills Needed
Guest Engagement, Product Preparation, Sampling, Suggestive Selling, Story Telling, Knife Skills, Merchandising, Operational Standards, Sanitation, Safety, Receiving, Ordering, Stocking, Pa Announcements, Communication Skills, Computer Skills
Specialization
Candidates must possess a friendly and outgoing personality with the ability to actively engage guests and demonstrate superior customer service, including storytelling and knife showmanship. Essential physical requirements include the ability to lift up to 50 lbs occasionally, stand for extended periods, and demonstrate proficiency in basic tasks like computer and scale operation.