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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)
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)
Sous Chef-Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Staff Development, Sanitation Standards, Food Presentation, Purchasing, Food Storage, Compliance, Equipment Maintenance, Interpersonal Skills, Communication, Problem Solving, Coaching
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve ensuring culinary standards, leading kitchen shifts, providing exceptional customer service, and managing HR activities.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Rusutsu, Shiribeshi Subprefecture, Japan - Full Time
Skills Needed
Cooking, Baking, Culinary Arts, Team Leadership, Food Preparation, Quality Control, Kitchen Management, Customer Service, Wellness Focus
Specialization
Ideal candidates are passionate, active, proud of maintaining their health, optimistic, and adventurous, aligning with the Westin brand's focus on guest well-being. The company strives to be an equal opportunity employer, welcoming and providing opportunities for all individuals.
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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Thrippunithura, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Supervision, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Menu Development, Food Presentation, Shift Operations, Staff Training, Budget Management, Quality Control
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. Key duties involve maintaining culinary standards, supervising daily shift operations, and providing exceptional customer service.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Hobart, Tasmania, Australia - Full Time
Skills Needed
Team Motivation, Producer Relationship Building, Attention To Detail, Proactive Mindset, Decision Making, Creativity, Customer Service Focus, Culinary Trends Knowledge, Commitment, Reliability, Flexibility, Cooking
Specialization
Candidates must possess previous experience as a Junior Sous Chef and hold a formal Chef trade qualification. Essential attributes include the ability to build strong producer relationships, impeccable attention to detail, a proactive mindset for sound business decisions, and the drive and passion for cooking.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Food Thawing, Portion Control, Food Garnish, Food Logging, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Employee Assistance, Hiring, Training, Scheduling, Safety Procedures, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional communication and teamwork.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Staff Assistance, Menu Communication, Hiring, Training, Scheduling, Employee Evaluation, Safety Procedures, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company and safety policies.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kudahuvadhoo, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Staff Assistance, Menu Communication, Safety Procedures, Employee Coaching, Teamwork, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong communication and teamwork abilities.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Hiring, Training, Scheduling, Evaluation, Counseling, Disciplining, Motivating, Coaching, Safety Procedures
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Sanitation, Inventory Management, Menu Development, Quality Control, Budget Management, Customer Service, Team Leadership, Training, Event Coordination, Loss Prevention, Food Presentation
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. The role requires strong leadership skills and the ability to perform all kitchen duties in a high-demand environment.
Experience Required
Minimum 2 year(s)
Sous Chef Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Operations, Food Preparation, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma or GED with 4 years of culinary experience, or a 2-year degree in a related field with 2 years of experience. Strong leadership, communication, and food safety knowledge are essential for this role.
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)
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)
Chef de Chantier at Veolia Environnement SA
Ugine, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Team Supervision, Safety Audits, Planning, Coordination, Equipment Maintenance, Quality Assurance, Communication, Leadership, Problem Solving
Specialization
Candidates should have at least 3 years of experience in site supervision within the metallurgy or steel industry and have experience managing teams. Strong interpersonal and management skills are essential for achieving safety and operational goals.
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)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Supervision, Inventory Management, Guest Relations, Budget Management, Loss Prevention, Training, Menu Development, Food Presentation, Shift Supervision
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Food Thawing, Portion Control, Food Garnish, Food Logging, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Employee Assistance, Safety Procedures, Teamwork, Guest Service
Specialization
The preferred qualifications include a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience, although no prior supervisory experience is required. Candidates must be able to perform physical tasks such as standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
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)
Pastry Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

01 May, 26

Salary

0.0

Posted On

31 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
Description Position Summary The Pastry Sous Chef is responsible for preparing quality pastries for the Biltmore Hotel, which include and not limited to ice creams, sorbets, creams, amenities, temper chocolate, chocolate show pieces, sugar show pieces plated desserts, birthday cake and wedding cake. The Pastry chef must be able to spot challenges and resolve them quickly and efficiently, maintain a level head and delegate many kitchen task simultaneously along with supporting the execution and organization of all the pastries and baked goods produced and purchased within the facilities. They must be able to maximize productivity of the kitchen staff along with managing a positive food cost with-in budgeted guidelines as well as manage and train a team of baking and pastry culinarians. Kitchen safety and food sanitation is a top priority and the Pastry chef is expected to set the example with-in the kitchens and work closely with the Executive Chef on food safety and training. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities • Create dessert menus for the entire property, including restaurants, room services and banquet. • Ensure food quality is superior and takes action to correct any irregularities. • Conduct training for pastry sous, pastry cooks and baker on job responsibilities. • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and Tools only as intended, properly and safely. • Conduct inventory on a regular basis to ensure proper par levels. • Work as a team, assisting all guests’ and employee’s needs and inquiries. • Maintain and strictly abide by state sanitation/health regulations and hotel requirements. • Meet with the executive chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Excellent communication skills. • Create pastry production list to ensure efficient execution of service. • Ensure productivity is at the maximum. • Purchasing, receiving, purveyor lists and inventory of all kitchen items. • Maintain an exceptional production knowledge and attention to detail with decoration and taste. • Ensure all products are rotating on a first-in, first-out philosophy • Make certain all requisitions are processed properly and placed in designated area • Assist the Pastry sous Chef, other Pastry cooks, and Bakers as needed in execution of production when needed. Complete Opening Duties: • Inspect the cleanliness and working conditions of all tools, equipment and supplies. • Check production schedule and par. • Establish priority items for the day. • Prepare all menu items following recipes and yield guides, according to departmental standards. • Maintain proper storage procedures as specified by Health Department and hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost • Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees • Ensure kitchen equipment is property maintained and functioning. • Ensure the correct staffing of the department, be able to conduct interviews. • Creates the schedules for the pastry and the bakery. • Knowledge on bread making and bakery items a must. • Other related duties as necessary. Requirements Experience and Education Required Education An associate’s degree is required Experience Minimum four years’ experience as an assistant pastry chef in hotels with similar Style and standards, fine dining experience, and strong knowledge in banquets. Skills Required Must be able to: o Speak, read, write and understand the English language. o Compute accurate mathematical calculations. o Provide legible communication and directions. o Perform job functions with attention to detail, speed and accuracy. o Prioritize and organize. o Think clearly, remaining calm and resolving problems using sound judgment. o Follow directions thoroughly. o Understand guest’s service needs. o Work cohesively with co-workers as part of a team. o Work with minimal supervision. o Maintain confidentiality of guest information and pertinent resort data. o Use a computer keyboard and possess basic typing skills. o Possess moderate to advanced computer skills. o Work in a dynamic and constantly changing environment. o Adept to multitasking. Physical Demands Must be able to: o Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance o Stand, sit, or walk for an extended period of time or for an entire work shift o Reach overhead and below the knees, including bending, twisting, pulling, and stooping o Use, carry, and operate all necessary office equipment using finger dexterity. o Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. o Visually look at a computer for extended periods of time. o Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria · Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people · Guest Focused Anticipates guests’ needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests · Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language) · Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards · Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust · Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities Makes decisions in a timely manner · Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees Licenses or Certifications Food Handling Certificate Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.
Responsibilities
The Pastry Sous Chef is responsible for preparing high-quality pastries, including ice creams, cakes, and chocolate work, while also managing kitchen challenges and supporting the execution and organization of all pastry production.
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)
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)
Sous Chef-Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Staff Development, Sanitation Standards, Food Presentation, Purchasing, Food Storage, Compliance, Equipment Maintenance, Interpersonal Skills, Communication, Problem Solving, Coaching
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve ensuring culinary standards, leading kitchen shifts, providing exceptional customer service, and managing HR activities.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Rusutsu, Shiribeshi Subprefecture, Japan - Full Time
Skills Needed
Cooking, Baking, Culinary Arts, Team Leadership, Food Preparation, Quality Control, Kitchen Management, Customer Service, Wellness Focus
Specialization
Ideal candidates are passionate, active, proud of maintaining their health, optimistic, and adventurous, aligning with the Westin brand's focus on guest well-being. The company strives to be an equal opportunity employer, welcoming and providing opportunities for all individuals.
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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Thrippunithura, kerala, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Supervision, Staff Leadership, Inventory Management, Loss Prevention, Guest Relations, Menu Development, Food Presentation, Shift Operations, Staff Training, Budget Management, Quality Control
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. Key duties involve maintaining culinary standards, supervising daily shift operations, and providing exceptional customer service.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Hobart, Tasmania, Australia - Full Time
Skills Needed
Team Motivation, Producer Relationship Building, Attention To Detail, Proactive Mindset, Decision Making, Creativity, Customer Service Focus, Culinary Trends Knowledge, Commitment, Reliability, Flexibility, Cooking
Specialization
Candidates must possess previous experience as a Junior Sous Chef and hold a formal Chef trade qualification. Essential attributes include the ability to build strong producer relationships, impeccable attention to detail, a proactive mindset for sound business decisions, and the drive and passion for cooking.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Food Thawing, Portion Control, Food Garnish, Food Logging, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Employee Assistance, Hiring, Training, Scheduling, Safety Procedures, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional communication and teamwork.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Staff Assistance, Menu Communication, Hiring, Training, Scheduling, Employee Evaluation, Safety Procedures, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company and safety policies.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kudahuvadhoo, South Nilandhe Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Staff Assistance, Menu Communication, Safety Procedures, Employee Coaching, Teamwork, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong communication and teamwork abilities.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Hiring, Training, Scheduling, Evaluation, Counseling, Disciplining, Motivating, Coaching, Safety Procedures
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Sanitation, Inventory Management, Menu Development, Quality Control, Budget Management, Customer Service, Team Leadership, Training, Event Coordination, Loss Prevention, Food Presentation
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. The role requires strong leadership skills and the ability to perform all kitchen duties in a high-demand environment.
Experience Required
Minimum 2 year(s)
Sous Chef Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Operations, Food Preparation, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Staff Training, Performance Management, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma or GED with 4 years of culinary experience, or a 2-year degree in a related field with 2 years of experience. Strong leadership, communication, and food safety knowledge are essential for this role.
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)
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)
Chef de Chantier at Veolia Environnement SA
Ugine, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Team Supervision, Safety Audits, Planning, Coordination, Equipment Maintenance, Quality Assurance, Communication, Leadership, Problem Solving
Specialization
Candidates should have at least 3 years of experience in site supervision within the metallurgy or steel industry and have experience managing teams. Strong interpersonal and management skills are essential for achieving safety and operational goals.
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)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Chennai, tamil nadu, India - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Staff Leadership, Culinary Standards, Food Handling, Supervision, Inventory Management, Guest Relations, Budget Management, Loss Prevention, Training, Menu Development, Food Presentation, Shift Supervision
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include maintaining culinary standards, supervising daily shift operations, ensuring quality control, and handling employee/guest concerns.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Meal Preparation, Temperature Regulation, Food Thawing, Portion Control, Food Garnish, Food Logging, Quality Monitoring, Communication, Recipe Adherence, Cold Food Preparation, Employee Assistance, Safety Procedures, Teamwork, Guest Service
Specialization
The preferred qualifications include a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience, although no prior supervisory experience is required. Candidates must be able to perform physical tasks such as standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
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)