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Chef Jobs overseas

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Sous-Chef Buffet at Accor
Bab Ezzouar, Algiers, Algeria - Full Time
Skills Needed
Buffet Management, Haccp, Food Safety, Team Leadership, Staff Training, Cost Control, Inventory Management, Culinary Presentation, High Volume Catering, Quality Control
Specialization
Candidates must hold a degree in culinary arts or hospitality and possess at least 5 years of kitchen experience. Proven expertise in high-volume buffet management and strong knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at 16 On Center
Chicago, Illinois, United States - Full Time
Skills Needed
Pastry Techniques, Recipe Development, Costing, Quality Control, Organization, Time Management, Multitasking, Communication, Teamwork, Food Safety, Sanitation, Inventory Management, Training, Physical Stamina, Adaptability
Specialization
Candidates should have 3+ years of pastry or baking experience, preferably in a lead role, with a strong understanding of baking techniques. Strong organizational skills, attention to detail, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at leylaty group of company
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Techniques, Large Scale Food Production, Kitchen Operations, Haccp Compliance, Food Safety, Menu Preparation, Team Leadership, Event Management, Food Presentation, Inventory Management
Specialization
Candidates should have previous experience in catering, banquets, or hotel kitchen operations along with strong culinary skills. A culinary diploma or relevant certification is considered a plus for this role.
Experience Required
Minimum 2 year(s)
Sous Chef (3013) at Bassett Street Brunch Club
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Preparation, Problem Solving, Communication, Time Management, Multi Tasking, Customer Service, Cooking Methods, Kitchen Equipment Operation, Leadership, Vendor Management
Specialization
Candidates must have at least a high school diploma and are preferred to have 2+ years of experience as a sous chef. A culinary degree is considered a plus, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
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)
Chef de rang H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Order Taking, Teamwork, Communication, Restaurant Operations, Dining Room Setup
Specialization
The ideal candidate is dynamic, motivated, and possesses a strong sense of customer service. While previous restaurant experience is appreciated, the role is open to those with a desire to learn and grow within the team.
Head Pastry Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Pastry Production, Menu Design, Team Leadership, Banqueting Service, Food Cost Management, Haccp Compliance, Stock Control, Dessert Presentation, Staff Mentoring, Time Management
Specialization
Requires trade qualifications in Commercial Cookery or Patisserie and proven senior pastry experience in a high-volume hotel or resort. Must possess strong leadership skills and a creative approach to five-star pastry presentation.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at The Moore
Miami, Florida, United States - Full Time
Skills Needed
Pastry Techniques, Baking Methods, Dessert Presentation, Team Management, Inventory Management, Cost Control, Menu Development, Food Safety, Hygiene Standards, Leadership, Organization, Communication
Specialization
Requires proven experience as a Pastry Sous Chef and a culinary degree or relevant certification. Candidates must possess strong leadership skills and a deep knowledge of pastry arts and baking methods.
Experience Required
Minimum 5 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)
Pastry Sous Chef at Accor
Nanyuki, Laikipia County, Kenya - Full Time
Skills Needed
Pastry Production, Menu Design, Staff Supervision, Haccp Compliance, Food Safety, Inventory Management, Cost Control, Recipe Development, Team Leadership, Training And Development, Quality Assurance, Baking Techniques, Plating, Budget Management, Communication Skills, Organizational Skills
Specialization
Candidates must hold a degree in Pastry Arts or Culinary Arts and possess at least 5 years of experience in a luxury hospitality environment. Strong leadership, technical pastry skills, and a solid understanding of food safety and cost management are required.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Food Handling, Budget Management, Guest Relations, 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. Must possess strong leadership skills and the ability to maintain strict food safety and quality standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Food Handling, Menu Development, Guest Relations, 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 guest service is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Bakery Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, tamil nadu, India - Full Time
Skills Needed
Pastry Preparation, Food Safety, Staff Supervision, Menu Development, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Presentation, Training And Development, Sanitation Standards, Team Leadership, Quality Control, Communication Skills, Problem Solving, Loss Prevention
Specialization
Candidates must have 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, communication, and culinary skills are required to manage team performance and operational standards.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Food Presentation
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 proven track record in professional pastry production.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Strategy, Inventory Management, Supplier Management, Merchandising, Fresh Product Management
Specialization
Requires successful experience as a manager in a food environment, preferably within a supermarket butchery section. Candidates must possess strong commercial skills, rigor, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Staff Training, Commercial Animation, Supply Chain Management, Merchandising, Fresh Product Management, Recruitment, Financial Analysis
Specialization
Proven experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial sense, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef de Partie 3 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ankara, Ankara, Turkey - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Staff Training, Professionalism, Problem Solving, Collaboration
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Menu Planning, Food Safety, Portion Control, Inventory Management, Team Leadership, Guest Service, Professional Communication
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Bakery Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Baking, Food Preparation, Food Safety, Sanitation, Portion Control, Kitchen Equipment Operation, Recipe Adherence, Professional Communication, Teamwork, Time Management
Specialization
Requires a high school diploma or GED and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Sous-Chef Buffet at Accor
Bab Ezzouar, Algiers, Algeria -
Full Time

Start Date

Immediate

Expiry Date

01 Aug, 26

Salary

0.0

Posted On

03 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Buffet management, HACCP, Food safety, Team leadership, Staff training, Cost control, Inventory management, Culinary presentation, High-volume catering, Quality control

Industry

Hospitality

Description
Description de l'entreprise Ce que l'établissement vous offre : Travailler dans une multinationale Un environnement de travail agréable Une équipe dynamique et volontaire Carte Bienvenue (réduction dans les hôtels du monde) Plan de formations et suivi de carrière L’opportunité de développer vos talents et de vous épanouir au sein de votre établissement et à travers le monde La capacité à faire la différence à travers nos activités Ethiques & Responsabilité Sociale des Entreprises, comme Planet 21 Notre engagement envers la diversité et l'inclusion: Nous sommes une entreprise inclusive, notre ambition est d'attirer, recruter et promouvoir des talents diversifiés. Pourquoi Travailler pour Accor? Nous sommes bien plus qu’un leader mondial. Nous vous accueillons tel que vous êtes et vous pourriez trouver la position et la marque qui correspond le mieux à votre personnalité. Nous vous aiderons à grandir et à apprendre tous les jours, nous faisons tout pour être sûrs que le travail apporte un but à votre vie. Durant votre mission avec nous, vous pourriez continuer à explorer les possibilités illimitées d’Accor. En rejoignant Accor, chaque chapitre de votre histoire vous appartient et ensemble, nous pourrions imaginer l’hospitalité de demain. Découvrez la vie qui vous attend à Accor en visitant https://careers.accor.com/ Description du poste Superviser la préparation et l’installation des buffets Assurer une présentation soignée, attractive et conforme aux standards de l’hôtel Veiller au réassort continu des plats pendant le service Adapter les quantités selon l’affluence Former l’équipe aux standards de présentation buffet Appliquer et faire respecter les normes HACCP Suivre les consommations et ajuster les quantités Qualifications Diplôme en cuisine ou en hôtellerie-restauration (CAP, TS, BTS, Ecole hôtelière ou équivalent) Minimum 5 ans d’expérience en cuisine Expérience confirmée en gestion de buffet hôtelier ou restauration à fort volume Connaissance des normes d’hygiène et de sécurité alimentaire (HACCP) capacité a gérer et former une équipe Notions de gestion des coûts et des stocks Informations complémentaires Hiérarchie : le poste est attaché directement au Chef des Cuisines Type de contrat: Contrat de travail à durée déterminée CDD Catégorie: Culinary Type d'emploi: Durée Indéterminée Type de Contrat: Temps Plein

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Responsibilities
The Sous-Chef Buffet is responsible for supervising the preparation, installation, and presentation of buffets while ensuring compliance with HACCP standards. They must also manage food replenishment, adjust quantities based on guest volume, and train the team on service standards.
Sous-Chef Buffet at Accor
Bab Ezzouar, Algiers, Algeria - Full Time
Skills Needed
Buffet Management, Haccp, Food Safety, Team Leadership, Staff Training, Cost Control, Inventory Management, Culinary Presentation, High Volume Catering, Quality Control
Specialization
Candidates must hold a degree in culinary arts or hospitality and possess at least 5 years of kitchen experience. Proven expertise in high-volume buffet management and strong knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at 16 On Center
Chicago, Illinois, United States - Full Time
Skills Needed
Pastry Techniques, Recipe Development, Costing, Quality Control, Organization, Time Management, Multitasking, Communication, Teamwork, Food Safety, Sanitation, Inventory Management, Training, Physical Stamina, Adaptability
Specialization
Candidates should have 3+ years of pastry or baking experience, preferably in a lead role, with a strong understanding of baking techniques. Strong organizational skills, attention to detail, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at leylaty group of company
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Techniques, Large Scale Food Production, Kitchen Operations, Haccp Compliance, Food Safety, Menu Preparation, Team Leadership, Event Management, Food Presentation, Inventory Management
Specialization
Candidates should have previous experience in catering, banquets, or hotel kitchen operations along with strong culinary skills. A culinary diploma or relevant certification is considered a plus for this role.
Experience Required
Minimum 2 year(s)
Sous Chef (3013) at Bassett Street Brunch Club
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Preparation, Problem Solving, Communication, Time Management, Multi Tasking, Customer Service, Cooking Methods, Kitchen Equipment Operation, Leadership, Vendor Management
Specialization
Candidates must have at least a high school diploma and are preferred to have 2+ years of experience as a sous chef. A culinary degree is considered a plus, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
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)
Chef de rang H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Order Taking, Teamwork, Communication, Restaurant Operations, Dining Room Setup
Specialization
The ideal candidate is dynamic, motivated, and possesses a strong sense of customer service. While previous restaurant experience is appreciated, the role is open to those with a desire to learn and grow within the team.
Head Pastry Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Pastry Production, Menu Design, Team Leadership, Banqueting Service, Food Cost Management, Haccp Compliance, Stock Control, Dessert Presentation, Staff Mentoring, Time Management
Specialization
Requires trade qualifications in Commercial Cookery or Patisserie and proven senior pastry experience in a high-volume hotel or resort. Must possess strong leadership skills and a creative approach to five-star pastry presentation.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at The Moore
Miami, Florida, United States - Full Time
Skills Needed
Pastry Techniques, Baking Methods, Dessert Presentation, Team Management, Inventory Management, Cost Control, Menu Development, Food Safety, Hygiene Standards, Leadership, Organization, Communication
Specialization
Requires proven experience as a Pastry Sous Chef and a culinary degree or relevant certification. Candidates must possess strong leadership skills and a deep knowledge of pastry arts and baking methods.
Experience Required
Minimum 5 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)
Pastry Sous Chef at Accor
Nanyuki, Laikipia County, Kenya - Full Time
Skills Needed
Pastry Production, Menu Design, Staff Supervision, Haccp Compliance, Food Safety, Inventory Management, Cost Control, Recipe Development, Team Leadership, Training And Development, Quality Assurance, Baking Techniques, Plating, Budget Management, Communication Skills, Organizational Skills
Specialization
Candidates must hold a degree in Pastry Arts or Culinary Arts and possess at least 5 years of experience in a luxury hospitality environment. Strong leadership, technical pastry skills, and a solid understanding of food safety and cost management are required.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Food Handling, Budget Management, Guest Relations, 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. Must possess strong leadership skills and the ability to maintain strict food safety and quality standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Culinary Arts, Budget Management, Food Handling, Menu Development, Guest Relations, 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 guest service is required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Bakery Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, tamil nadu, India - Full Time
Skills Needed
Pastry Preparation, Food Safety, Staff Supervision, Menu Development, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Presentation, Training And Development, Sanitation Standards, Team Leadership, Quality Control, Communication Skills, Problem Solving, Loss Prevention
Specialization
Candidates must have 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, communication, and culinary skills are required to manage team performance and operational standards.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Food Presentation
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 proven track record in professional pastry production.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Strategy, Inventory Management, Supplier Management, Merchandising, Fresh Product Management
Specialization
Requires successful experience as a manager in a food environment, preferably within a supermarket butchery section. Candidates must possess strong commercial skills, rigor, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Staff Training, Commercial Animation, Supply Chain Management, Merchandising, Fresh Product Management, Recruitment, Financial Analysis
Specialization
Proven experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial sense, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef de Partie 3 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ankara, Ankara, Turkey - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Staff Training, Professionalism, Problem Solving, Collaboration
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Menu Planning, Food Safety, Portion Control, Inventory Management, Team Leadership, Guest Service, Professional Communication
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Bakery Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Baking, Food Preparation, Food Safety, Sanitation, Portion Control, Kitchen Equipment Operation, Recipe Adherence, Professional Communication, Teamwork, Time Management
Specialization
Requires a high school diploma or GED and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.