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PT Catering Chef at Patrick Properties Events LLC
Charleston, South Carolina, United States - Full Time
Skills Needed
Portioning, Assembling, Ingredient Preparation, Culinary Standards, Presentation, Station Management, Sanitation, Safety Standards, Knife Skills, Inventory Rotation, Recipe Adherence, Multitasking, Communication, Teamwork, Punctuality, Lifting
Specialization
Candidates must adhere to company policies, food handler guidelines, and safety regulations, demonstrating strong knowledge of professional kitchen equipment and cooking practices, especially knife handling. Required attributes include self-discipline, initiative, attention to detail, multitasking ability, and a minimum of one year of proven cooking experience.
Chef(fe) de rang at Swiss Medical Network
Fribourg - Freiburg, fribourg, Switzerland - Full Time
Skills Needed
Customer Service, Table Service, Cash Handling, Hospitality Management, Teamwork, Communication, Hygiene Standards, Upselling, Reservation Management, French Proficiency, German Proficiency, Computer Literacy
Specialization
Candidates must hold a CFC specialist diploma in catering or an equivalent qualification with proven experience in high-end hospitality. Strong interpersonal skills, reliability, and proficiency in French with good knowledge of German are required.
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)
Platschef Vännäs at Terranor
Vännäs kommun, , Sweden - Full Time
Skills Needed
Planning, Execution, Leadership, Driving Operations, Development, Customer Interaction, Financial Management, Personnel Management, Result Orientation, Business Acumen, Relationship Building, Communication, Collaboration, Listening Skills, Structuring, Follow Up
Specialization
Candidates must possess a technical education at least at the high school level, preferably with a university degree in road/technology or a related field, along with experience in construction and/or infrastructure operation and maintenance. A minimum of 3 years of experience in personnel and financial responsibility, proficiency in Swedish, good computer skills, administrative/financial knowledge, a B driver's license, and knowledge of ABT06 are required.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at USPI
Stateline, Nevada, United States - Full Time
Skills Needed
Leadership, Menu Development, Staff Training, Cost Control, Recipe Development, Baking Techniques, Dessert Presentation, Food Safety, Hygiene Standards, Time Management, Communication, Organization, Creativity, Pastry Production, Luxury Hospitality
Specialization
Candidates must have proven experience in a similar leadership role, preferably within a luxury or fine dining setting, and possess strong knowledge of advanced baking techniques and artistic presentation. The role demands flexibility, strong leadership, and the ability to work efficiently under pressure while adhering to all safety regulations.
Experience Required
Minimum 5 year(s)
Chef de chantier at Veolia Environnement SA
Chinon, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Team Coordination, Safety Audits, Mechanical Knowledge, Electromechanical Knowledge, Industrial Maintenance, Nuclear Industry Experience, Planning, Execution, Supervision, Communication, Problem Solving, Quality Assurance, Training, Compliance, Operational Readiness
Specialization
Candidates should have at least 3 years of experience in site supervision within the nuclear sector and possess basic knowledge in mechanics or electromechanics. Strong interpersonal and management skills are essential for achieving safety and operational objectives.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at DAIOHS U S A INC
Paris, Ile-de-France, France - Full Time
Skills Needed
Table Setup, Customer Welcome, Menu Presentation, Order Taking, Impeccable Service, Coordination, Team Supervision, Competency Development, Range Management, Anticipation, Cleanliness, Hygiene Rules, Safety Rules
Specialization
Candidates must have required experience within a prestigious establishment and be passionate about the hospitality industry to contribute to an ambitious project in a new, exceptional venue in Paris. The position requires rigorous application of hygiene and food safety rules.
Experience Required
Minimum 2 year(s)
Chef/Stew 27m SY at Frey Recruitment
, , - Full Time
Skills Needed
Culinary Skills, Galley Management, Interior Service, Menu Planning, Provisioning, Housekeeping, Guest Service, Laundry, Asian Cuisine, Mediterranean Cuisine, Organization, Discretion, Teamwork, Stcw, Eng1
Specialization
Candidates must have previous experience in a dual Chef/Stewardess role, strong culinary skills with an adaptable repertoire, and be organized and self-motivated. STCW and ENG1 certifications are required, and sailing experience is considered a bonus.
Experience Required
Minimum 2 year(s)
Executive Chef I at Brightview Senior Living, LLC
Crofton, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Menu Design, Team Leadership, Staff Training, Food Safety, Haccp, Kitchen Management, Food Preparation, Inventory Management, Customer Service, Hospitality, Servsafe
Specialization
Requires 4+ years of supervisory experience in a high-volume, customer-oriented dining venue. Must possess and maintain a valid ServSafe certification.
Experience Required
Minimum 2 year(s)
Executive Chef I at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Malay, Aklan, Philippines - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Guest Satisfaction, Financial Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Customer Service, Problem Solving, Performance Management, Coaching, Mentoring
Specialization
Candidates must possess either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef-D at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Menu Development, Food Safety, Sanitation Standards, Staff Development, Budgeting, Cost Control, Guest Relations, Team Leadership, Performance Management, Food Preparation, Quality Assurance, Purchasing, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Sous Chef (2026) at Little Gem Resorts
Cruz Bay, United States Virgin Islands, United States - Full Time
Skills Needed
Culinary Operations, Staff Scheduling, Inventory Management, Food Cost Control, Menu Development, Kitchen Management, Training And Development, Fine Dining, Safety Compliance, Vendor Negotiation, Quality Control, Leadership, Budgeting, Food Safety, Operational Efficiency
Specialization
Candidates must have at least six months of culinary experience in a fine-dining or high-volume environment. Applicants must be physically capable of standing, walking, and lifting for long periods and must be available for the full season from mid-December to the end of July.
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fine Dining, Food Preparation, Cooking, Recipe Adherence, Kitchen Cleanliness, Time Management, Multitasking, Professionalism
Specialization
Applicants must have at least two years of experience in fine dining and a strong ability to follow strict recipes. Candidates should be detail-oriented, eager to learn, and capable of working effectively in a high-pressure setting.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Pastry Production, Team Leadership, Quality Control, Food Safety, Sanitation, Menu Development, Time Management, Staff Training, Inventory Management, Communication, Decision Making, Organizational Skills, Productivity Management, Equipment Maintenance, Customer Service
Specialization
Applicants must have at least 3 years of experience as a Pastry Chef and hold a High School Diploma or equivalent. The role requires the ability to work flexible shifts, including weekends and holidays, and the physical capability to perform tasks such as standing for extended periods and lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Executive Chef I at AC Hotel Humboldthain Park by Marriott
, , Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Sanitation Standards, Interpersonal Skills, Problem Solving, Communication, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Ardent Pub Group
London, England, United Kingdom - Full Time
Skills Needed
High Quality Dish Delivery, Innovative Dishes, Kitchen Team Support, Day To Day Operation Management, Food Quality Maintenance, Presentation Standards, Service Standards, Food Trends Understanding, Produce Seasonality Knowledge, Creative Approach, Detail Focus, Team Training, Team Motivation, Health And Safety Knowledge, Food Hygiene Compliance
Specialization
Candidates must have previous experience as a Junior Sous Chef or Senior Chef de Partie in a high-quality restaurant or pub setting. Essential requirements include a strong understanding of food trends and seasonality, a creative and detail-focused work approach, and proven ability to support and train the kitchen team while maintaining compliance with health and safety procedures.
Experience Required
Minimum 2 year(s)
Executive Chef I at AC Hotel Humboldthain Park by Marriott
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Quality Control, Interpersonal Skills, Sanitation Standards, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Pastry Production, Baking Production, Leadership, Dessert Preparation, Service Standards, Loss Prevention, Quality Control, Staff Supervision, Scheduling, Sanitation Compliance, Food Cost Calculation, Menu Creation, Equipment Maintenance, Recipe Standardization, Portion Control, Inventory Management
Specialization
Candidates must possess Pastry Chef level experience in a luxury hotel, including required baking experience, and a minimum of five years of progressive experience in a hotel or related field, along with a Culinary degree. Essential general requirements include maintaining a friendly demeanor, effective communication skills, the ability to multitask, and adherence to all health department sanitation laws.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
Adelaide, South Australia, Australia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Shift Supervision, Inventory Management, Guest Relations, Employee Training, Budget Management, Quality Control, Menu Development, Food Presentation, Team Coordination
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Core duties include maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Cook/Commis Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Cooking, Recipe Adherence, Presentation Standards, Cleanliness Maintenance, Organization, Safety Mindset, Roster Flexibility
Specialization
Candidates must have previous experience working in a similar role and possess a strong safety mindset, fostering a positive safety culture in the workplace. Applicants must also have valid Australian working rights and be able to work a rotating roster across seven days a week.
PT Catering Chef at Patrick Properties Events LLC
Charleston, South Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

0.0

Posted On

18 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Portioning, Assembling, Ingredient Preparation, Culinary Standards, Presentation, Station Management, Sanitation, Safety Standards, Knife Skills, Inventory Rotation, Recipe Adherence, Multitasking, Communication, Teamwork, Punctuality, Lifting

Industry

Events Services

Description
Description JOB DESCRIPTION Position: PT Catering Chef Status: Part-time Reports To: Culinary Director & Executive Chef POSITION OVERVIEW The Catering Chef is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. KEY RESPONSIBILITIES: Duties may include, but are not limited to: Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks. Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills. Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed. Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures. Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation. Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager. Perform additional food prep and kitchen duties assigned by executive chef or sous chef. Requirements Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria. Prepare all products according to food handler’s guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety. Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling. Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy. Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately. Maintain a pleasant, polite manner with a neat and clean appearance. Work cooperatively and professionally with other departments, with respect to the chain of command. Be Punctual to all shifts. Fulfill essential functions of the position that require long periods of standing and/or walking. Have reliable transportation is required. Able to lift at least 50lbs. This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook.
Responsibilities
The Catering Chef is responsible for portioning, assembling, and preparing ingredients and basic menu components according to quality standards for Patrick Properties events. This role involves managing the kitchen station, ensuring setup, stocking supplies, and providing warm, professional service.
PT Catering Chef at Patrick Properties Events LLC
Charleston, South Carolina, United States - Full Time
Skills Needed
Portioning, Assembling, Ingredient Preparation, Culinary Standards, Presentation, Station Management, Sanitation, Safety Standards, Knife Skills, Inventory Rotation, Recipe Adherence, Multitasking, Communication, Teamwork, Punctuality, Lifting
Specialization
Candidates must adhere to company policies, food handler guidelines, and safety regulations, demonstrating strong knowledge of professional kitchen equipment and cooking practices, especially knife handling. Required attributes include self-discipline, initiative, attention to detail, multitasking ability, and a minimum of one year of proven cooking experience.
Chef(fe) de rang at Swiss Medical Network
Fribourg - Freiburg, fribourg, Switzerland - Full Time
Skills Needed
Customer Service, Table Service, Cash Handling, Hospitality Management, Teamwork, Communication, Hygiene Standards, Upselling, Reservation Management, French Proficiency, German Proficiency, Computer Literacy
Specialization
Candidates must hold a CFC specialist diploma in catering or an equivalent qualification with proven experience in high-end hospitality. Strong interpersonal skills, reliability, and proficiency in French with good knowledge of German are required.
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)
Platschef Vännäs at Terranor
Vännäs kommun, , Sweden - Full Time
Skills Needed
Planning, Execution, Leadership, Driving Operations, Development, Customer Interaction, Financial Management, Personnel Management, Result Orientation, Business Acumen, Relationship Building, Communication, Collaboration, Listening Skills, Structuring, Follow Up
Specialization
Candidates must possess a technical education at least at the high school level, preferably with a university degree in road/technology or a related field, along with experience in construction and/or infrastructure operation and maintenance. A minimum of 3 years of experience in personnel and financial responsibility, proficiency in Swedish, good computer skills, administrative/financial knowledge, a B driver's license, and knowledge of ABT06 are required.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at USPI
Stateline, Nevada, United States - Full Time
Skills Needed
Leadership, Menu Development, Staff Training, Cost Control, Recipe Development, Baking Techniques, Dessert Presentation, Food Safety, Hygiene Standards, Time Management, Communication, Organization, Creativity, Pastry Production, Luxury Hospitality
Specialization
Candidates must have proven experience in a similar leadership role, preferably within a luxury or fine dining setting, and possess strong knowledge of advanced baking techniques and artistic presentation. The role demands flexibility, strong leadership, and the ability to work efficiently under pressure while adhering to all safety regulations.
Experience Required
Minimum 5 year(s)
Chef de chantier at Veolia Environnement SA
Chinon, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Team Coordination, Safety Audits, Mechanical Knowledge, Electromechanical Knowledge, Industrial Maintenance, Nuclear Industry Experience, Planning, Execution, Supervision, Communication, Problem Solving, Quality Assurance, Training, Compliance, Operational Readiness
Specialization
Candidates should have at least 3 years of experience in site supervision within the nuclear sector and possess basic knowledge in mechanics or electromechanics. Strong interpersonal and management skills are essential for achieving safety and operational objectives.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at DAIOHS U S A INC
Paris, Ile-de-France, France - Full Time
Skills Needed
Table Setup, Customer Welcome, Menu Presentation, Order Taking, Impeccable Service, Coordination, Team Supervision, Competency Development, Range Management, Anticipation, Cleanliness, Hygiene Rules, Safety Rules
Specialization
Candidates must have required experience within a prestigious establishment and be passionate about the hospitality industry to contribute to an ambitious project in a new, exceptional venue in Paris. The position requires rigorous application of hygiene and food safety rules.
Experience Required
Minimum 2 year(s)
Chef/Stew 27m SY at Frey Recruitment
, , - Full Time
Skills Needed
Culinary Skills, Galley Management, Interior Service, Menu Planning, Provisioning, Housekeeping, Guest Service, Laundry, Asian Cuisine, Mediterranean Cuisine, Organization, Discretion, Teamwork, Stcw, Eng1
Specialization
Candidates must have previous experience in a dual Chef/Stewardess role, strong culinary skills with an adaptable repertoire, and be organized and self-motivated. STCW and ENG1 certifications are required, and sailing experience is considered a bonus.
Experience Required
Minimum 2 year(s)
Executive Chef I at Brightview Senior Living, LLC
Crofton, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Menu Design, Team Leadership, Staff Training, Food Safety, Haccp, Kitchen Management, Food Preparation, Inventory Management, Customer Service, Hospitality, Servsafe
Specialization
Requires 4+ years of supervisory experience in a high-volume, customer-oriented dining venue. Must possess and maintain a valid ServSafe certification.
Experience Required
Minimum 2 year(s)
Executive Chef I at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Malay, Aklan, Philippines - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Guest Satisfaction, Financial Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Customer Service, Problem Solving, Performance Management, Coaching, Mentoring
Specialization
Candidates must possess either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef-D at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Menu Development, Food Safety, Sanitation Standards, Staff Development, Budgeting, Cost Control, Guest Relations, Team Leadership, Performance Management, Food Preparation, Quality Assurance, Purchasing, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Sous Chef (2026) at Little Gem Resorts
Cruz Bay, United States Virgin Islands, United States - Full Time
Skills Needed
Culinary Operations, Staff Scheduling, Inventory Management, Food Cost Control, Menu Development, Kitchen Management, Training And Development, Fine Dining, Safety Compliance, Vendor Negotiation, Quality Control, Leadership, Budgeting, Food Safety, Operational Efficiency
Specialization
Candidates must have at least six months of culinary experience in a fine-dining or high-volume environment. Applicants must be physically capable of standing, walking, and lifting for long periods and must be available for the full season from mid-December to the end of July.
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fine Dining, Food Preparation, Cooking, Recipe Adherence, Kitchen Cleanliness, Time Management, Multitasking, Professionalism
Specialization
Applicants must have at least two years of experience in fine dining and a strong ability to follow strict recipes. Candidates should be detail-oriented, eager to learn, and capable of working effectively in a high-pressure setting.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Pastry Production, Team Leadership, Quality Control, Food Safety, Sanitation, Menu Development, Time Management, Staff Training, Inventory Management, Communication, Decision Making, Organizational Skills, Productivity Management, Equipment Maintenance, Customer Service
Specialization
Applicants must have at least 3 years of experience as a Pastry Chef and hold a High School Diploma or equivalent. The role requires the ability to work flexible shifts, including weekends and holidays, and the physical capability to perform tasks such as standing for extended periods and lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Executive Chef I at AC Hotel Humboldthain Park by Marriott
, , Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Sanitation Standards, Interpersonal Skills, Problem Solving, Communication, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Ardent Pub Group
London, England, United Kingdom - Full Time
Skills Needed
High Quality Dish Delivery, Innovative Dishes, Kitchen Team Support, Day To Day Operation Management, Food Quality Maintenance, Presentation Standards, Service Standards, Food Trends Understanding, Produce Seasonality Knowledge, Creative Approach, Detail Focus, Team Training, Team Motivation, Health And Safety Knowledge, Food Hygiene Compliance
Specialization
Candidates must have previous experience as a Junior Sous Chef or Senior Chef de Partie in a high-quality restaurant or pub setting. Essential requirements include a strong understanding of food trends and seasonality, a creative and detail-focused work approach, and proven ability to support and train the kitchen team while maintaining compliance with health and safety procedures.
Experience Required
Minimum 2 year(s)
Executive Chef I at AC Hotel Humboldthain Park by Marriott
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Quality Control, Interpersonal Skills, Sanitation Standards, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Accor
Boston, Massachusetts, United States - Full Time
Skills Needed
Pastry Production, Baking Production, Leadership, Dessert Preparation, Service Standards, Loss Prevention, Quality Control, Staff Supervision, Scheduling, Sanitation Compliance, Food Cost Calculation, Menu Creation, Equipment Maintenance, Recipe Standardization, Portion Control, Inventory Management
Specialization
Candidates must possess Pastry Chef level experience in a luxury hotel, including required baking experience, and a minimum of five years of progressive experience in a hotel or related field, along with a Culinary degree. Essential general requirements include maintaining a friendly demeanor, effective communication skills, the ability to multitask, and adherence to all health department sanitation laws.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
Adelaide, South Australia, Australia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Loss Prevention, Shift Supervision, Inventory Management, Guest Relations, Employee Training, Budget Management, Quality Control, Menu Development, Food Presentation, Team Coordination
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Core duties include maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Cook/Commis Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Cooking, Recipe Adherence, Presentation Standards, Cleanliness Maintenance, Organization, Safety Mindset, Roster Flexibility
Specialization
Candidates must have previous experience working in a similar role and possess a strong safety mindset, fostering a positive safety culture in the workplace. Applicants must also have valid Australian working rights and be able to work a rotating roster across seven days a week.