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Kock / Sous chef at Heat Restauranger
Uppsala, Uppsala County, Sweden - Full Time
Skills Needed
Cooking From Scratch, Kitchen Management, Teamwork, Problem Solving, Swedish Fluency, Catering, Buffet Preparation
Specialization
Requires at least 3 years of experience as a chef in large kitchens and fluency in spoken and written Swedish. Candidates should be positive, responsible, and solution-oriented team players.
Experience Required
Minimum 2 year(s)
Pastry Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Pastry Preparation, Culinary Standards, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Team Leadership, Ingredient Preparation, Quality Control, Presentation Standards
Specialization
Candidates must be able to uphold exceptional culinary standards and follow strict food safety and sanitation protocols. The role requires the ability to work efficiently in a fast-paced luxury hotel kitchen environment.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Quality Control, Team Leadership, Training And Development, Scheduling, Communication, Customer Service, Safety Compliance, Decorative Food Display, Conflict Resolution, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred for this position.
Experience Required
Minimum 5 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
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Menu Development, Guest Relations, Food Handling, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Proficiency in food preparation, staff supervision, and kitchen operations is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Presentation, Performance Appraisal, Training, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kathmandu Metropolitan City, Bagamati Province, Nepal - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Budgeting, Menu Development, Customer Service, Training, Event Coordination, Loss Prevention, Quality Control, Food Safety, Team Leadership
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. Strong leadership, communication, and food safety knowledge are required for this management position.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Menu Development, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must be able to lead kitchen staff and maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Sanitation, Menu Planning, Supervision, Inventory Management, Quality Control, Kitchen Safety, Cost Control, Team Leadership, Culinary Techniques, Communication, Time Management, Problem Solving, Equipment Maintenance, Food Safety Standards
Specialization
Candidates must have at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Food Presentation, Kitchen Management, Communication Skills, Problem Solving
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. Strong leadership, communication, and culinary skills are required to maintain the brand's high service standards.
Experience Required
Minimum 2 year(s)
Sous Chef (THOR) at Civitas Senior Living
Roanoke, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Sanitation, Ingredient Storage, Ingredient Management, Customer Service, Food Preparation, Time Management
Specialization
Candidates must have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset, willingness to learn, and the physical stamina to stand for extended periods are required.
Experience Required
Minimum 2 year(s)
Demi Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Quality Control, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Scheduling, Inventory Management, Team Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Clermont-Dessous, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Cash Handling, Micros Software, Haccp Standards, Inventory Management, Fifo Method, Team Coordination, Conflict Resolution, Communication, Attention To Detail, Stress Management, Professional Presentation, Hygiene And Safety Compliance
Specialization
Candidates must possess excellent interpersonal skills, a professional presentation, and the ability to work autonomously while maintaining team cohesion. A strong understanding of luxury service standards, hygiene regulations, and experience with point-of-sale systems like Micros is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Planning, Guest Relations, Budget Management, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food handling, staff supervision, and kitchen management is required.
Experience Required
Minimum 2 year(s)
Executive Chef-B at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nago, , Japan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Scheduling
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. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Asst Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fez, Fez-Meknes, Morocco - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Arts, Team Leadership, Food Safety, Menu Development, Inventory Management, Customer Service, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 3 years of culinary experience or a 2-year culinary degree with 1 year of experience. Must possess strong leadership skills and a deep understanding of pastry preparation and sanitation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Darwin, , Australia - Full Time
Skills Needed
Culinary Excellence, Kitchen Operations, Menu Planning, Inventory Management, Food Hygiene, Whs Compliance, Team Leadership, Mentoring, Communication, Organization
Specialization
Requires a Certificate III or IV in Commercial Cookery and 1-2 years of experience, preferably as a Chef de Partie. Candidates must have working rights in Australia or New Zealand and the flexibility to work a rotating roster.
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, Food Safety, Sanitation, Ingredient Storage, Ingredient Management, Customer Service, Meal Preparation, Hospitality
Specialization
Candidates must have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset, willingness to learn, and the physical stamina to stand for extended periods are required.
Experience Required
Minimum 2 year(s)
Kock / Sous chef at Heat Restauranger
Uppsala, Uppsala County, Sweden -
Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

0.0

Posted On

25 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking From Scratch, Kitchen Management, Teamwork, Problem Solving, Swedish Fluency, Catering, Buffet Preparation

Industry

Restaurants

Description
Om oss På Heat är kärleken till god mat och service vår största passion! Vi erbjuder våra gäster vällagad mat och ett varmt och personligt bemötande. Vårt fokus är lunchbuffé tillagad från grunden i våra egna kök, men vi jobbar även med catering av alla de slag till företag i våra närområden. Våra menyer är centralt planerade och utifrån recept kan vi bibehålla Heats kvalitet och hjärta. Vi finns för närvarande i Malmö, Stockholm, Uppsala, Västerås, Örebro, Gävle, Sandviken, Sundsvall, Östersund och Umeå. Om dig Du vill laga mat från grunden och har minst 3 års erfarenhet som kock i större kök. Som person är du prestigelös, positiv, lösningsfokuserad, ansvarsfull och gillar att jobba i team. All kommunikation hos oss såväl talad som skriven sker på svenska, så du behöver vara flytande i tal och skrift. Om tjänsten Tjänsten är på % och du arbetar dagtid mån-fre, men kvälls- och helgarbete kan förekomma. Vi erbjuder Ett roligt och omväxlande arbete i ett ambitiöst växande företag med kollektivavtal (Visita/HRF), friskvårdsbidrag, rabatterade naprapatbesök, rabatter på vårt sortiment, årlig kickoff och ett gott samarbete med kollegor och chefer. Goda utvecklingsmöjligheter finns för rätt person! Varmt välkommen med din ansökan och till Heatfamiljen!
Responsibilities
Prepare high-quality lunch buffets and catering services from scratch based on central recipes. Collaborate with colleagues and managers to maintain quality and heart in the kitchen operations.
Kock / Sous chef at Heat Restauranger
Uppsala, Uppsala County, Sweden - Full Time
Skills Needed
Cooking From Scratch, Kitchen Management, Teamwork, Problem Solving, Swedish Fluency, Catering, Buffet Preparation
Specialization
Requires at least 3 years of experience as a chef in large kitchens and fluency in spoken and written Swedish. Candidates should be positive, responsible, and solution-oriented team players.
Experience Required
Minimum 2 year(s)
Pastry Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Pastry Preparation, Culinary Standards, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Team Leadership, Ingredient Preparation, Quality Control, Presentation Standards
Specialization
Candidates must be able to uphold exceptional culinary standards and follow strict food safety and sanitation protocols. The role requires the ability to work efficiently in a fast-paced luxury hotel kitchen environment.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Quality Control, Team Leadership, Training And Development, Scheduling, Communication, Customer Service, Safety Compliance, Decorative Food Display, Conflict Resolution, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred for this position.
Experience Required
Minimum 5 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
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Menu Development, Guest Relations, Food Handling, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Proficiency in food preparation, staff supervision, and kitchen operations is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Presentation, Performance Appraisal, Training, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kathmandu Metropolitan City, Bagamati Province, Nepal - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Budgeting, Menu Development, Customer Service, Training, Event Coordination, Loss Prevention, Quality Control, Food Safety, Team Leadership
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. Strong leadership, communication, and food safety knowledge are required for this management position.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Menu Development, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must be able to lead kitchen staff and maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Sanitation, Menu Planning, Supervision, Inventory Management, Quality Control, Kitchen Safety, Cost Control, Team Leadership, Culinary Techniques, Communication, Time Management, Problem Solving, Equipment Maintenance, Food Safety Standards
Specialization
Candidates must have at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Food Presentation, Kitchen Management, Communication Skills, Problem Solving
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. Strong leadership, communication, and culinary skills are required to maintain the brand's high service standards.
Experience Required
Minimum 2 year(s)
Sous Chef (THOR) at Civitas Senior Living
Roanoke, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Sanitation, Ingredient Storage, Ingredient Management, Customer Service, Food Preparation, Time Management
Specialization
Candidates must have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset, willingness to learn, and the physical stamina to stand for extended periods are required.
Experience Required
Minimum 2 year(s)
Demi Chef Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Quality Control, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Senior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Scheduling, Inventory Management, Team Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Clermont-Dessous, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Customer Service, Table Service, Cash Handling, Micros Software, Haccp Standards, Inventory Management, Fifo Method, Team Coordination, Conflict Resolution, Communication, Attention To Detail, Stress Management, Professional Presentation, Hygiene And Safety Compliance
Specialization
Candidates must possess excellent interpersonal skills, a professional presentation, and the ability to work autonomously while maintaining team cohesion. A strong understanding of luxury service standards, hygiene regulations, and experience with point-of-sale systems like Micros is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Menu Planning, Guest Relations, Budget Management, Food Safety, Performance Appraisal, Staff Training, Quality Control
Specialization
Candidates need 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. Proficiency in food handling, staff supervision, and kitchen management is required.
Experience Required
Minimum 2 year(s)
Executive Chef-B at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nago, , Japan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Scheduling
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. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Asst Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fez, Fez-Meknes, Morocco - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Arts, Team Leadership, Food Safety, Menu Development, Inventory Management, Customer Service, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 3 years of culinary experience or a 2-year culinary degree with 1 year of experience. Must possess strong leadership skills and a deep understanding of pastry preparation and sanitation.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Darwin, , Australia - Full Time
Skills Needed
Culinary Excellence, Kitchen Operations, Menu Planning, Inventory Management, Food Hygiene, Whs Compliance, Team Leadership, Mentoring, Communication, Organization
Specialization
Requires a Certificate III or IV in Commercial Cookery and 1-2 years of experience, preferably as a Chef de Partie. Candidates must have working rights in Australia or New Zealand and the flexibility to work a rotating roster.
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, Food Safety, Sanitation, Ingredient Storage, Ingredient Management, Customer Service, Meal Preparation, Hospitality
Specialization
Candidates must have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset, willingness to learn, and the physical stamina to stand for extended periods are required.
Experience Required
Minimum 2 year(s)