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Chef Jobs overseas

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Chef de Rang H/F at Ephemera Group
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Table Service, Customer Service, Order Taking, Cash Handling, Inventory Management, Food Safety, Hygiene Protocols, Communication, Organization, Multitasking, Upselling, Pos Software
Specialization
Candidates should have 1 to 2 years of experience in restaurant service and possess strong communication and organizational skills. A professional degree in hospitality or catering is preferred.
Experience Required
Minimum 2 year(s)
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F at Faktory
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Table Service, Bar Service, Wine Pairing, Cash Handling, Product Knowledge, Professionalism, Communication, Hospitality, Multitasking
Specialization
The ideal candidate is versatile, autonomous, and possesses a professional demeanor with a strong sense of hospitality. While not mandatory, proficiency in English and other languages is considered an asset.
Junior Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Food Preparation, Team Leadership, Scheduling, Conflict Resolution, Inventory Management, Sanitation Compliance, Knife Safety, Communication, Problem Solving, Time Management, Equipment Maintenance, Quality Control
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal, communication, and leadership skills are required, along with the ability to work in a fast-paced, physically demanding environment.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Food Safety, Haccp, Inventory Control, Staff Training, Cost Control, Menu Development, Public Health Regulations, Team Leadership, Quality Assurance, Equipment Maintenance, Administrative Skills, Coaching, Microsoft Office, Culinary Arts
Specialization
Candidates must have 10 years of experience in 5-star hotels, high-end restaurants, or cruise lines, along with a 3-year apprenticeship or a Bachelor of Science degree in Pastry Culinary Arts. Proficiency in English, strong leadership abilities, and relevant food safety certifications are required.
Experience Required
Minimum 10 year(s)
Pastry Sous Chef at Tavistock Restaurants
Atlanta, Georgia, United States - Full Time
Skills Needed
Pastry Preparation, Baking, Dessert Preparation, Menu Development, Inventory Management, Cost Control, Team Leadership, Mentoring, Quality Assurance, Health And Safety Compliance, Communication, Fine Dining Operations
Specialization
Candidates should have proven experience in an upscale or fine-dining pastry role and strong technical skills in baking and dessert preparation. Excellent leadership abilities and the capacity to thrive in a high-volume, fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef (VVSL) at Civitas Senior Living
Harlingen, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Food Management, Customer Excellence, Sanitation, Cooking, Hospitality
Specialization
Candidates must have prior experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting and possess a positive mindset with the stamina to stand for extended periods. A willingness to learn is also required for this position.
Experience Required
Minimum 2 year(s)
CHEF D'ANIMATION at Radisson Hotel Group
Hammamet, Nabeul, Tunisia - Full Time
Skills Needed
Leadership, Organization, Customer Service, Creativity, Dynamism, Team Management
Specialization
Candidates should possess leadership skills, excellent interpersonal abilities, and a strong customer service orientation. Creativity, dynamism, and the ability to work under pressure with flexible hours are also required.
Experience Required
Minimum 2 year(s)
Sous Chef - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Thai Cuisine, Cooking Techniques, Food Safety, Haccp, Team Management, Food Waste Management, Sustainability Practices, Organizational Skills, Communication Skills, Collaboration, Culinary Standards, Menu Development, Banquet Preparation, Training, Mentoring, Innovation
Specialization
Proven experience in a culinary role focused on Thai cuisine is required. Strong knowledge of cooking techniques, HACCP regulations, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Kitchen Management, People Management, Food Production, Creativity, Training, Team Leadership, Communication, Hygiene Standards, Menu Development, Cost Control, Problem Solving, Customer Satisfaction, Presentation Skills, Time Management, Empathy, Multi Tasking
Specialization
Candidates should have a minimum of 3 years of kitchen leadership experience and a matric (grade 12) education. A passion for culinary arts and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Downtown Flagstaff Marriott Residence Inn
Ernakulam, kerala, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Staff Supervision, Guest Relations, Inventory Management, Menu Development, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Event Coordination, Quality Control, Customer Service, Budget Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership skills and the ability to maintain high standards in food production and sanitation.
Experience Required
Minimum 2 year(s)
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)
Chef de Rang H/F at Ephemera Group
Sainte-Geneviève-des-Bois, Ile-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

2500.0

Posted On

06 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Table service, Customer service, Order taking, Cash handling, Inventory management, Food safety, Hygiene protocols, Communication, Organization, Multitasking, Upselling, POS software

Industry

Restaurants

Description
As-tu déjà rêvé de travailler sous la mer, entouré(e) de requins, de coraux et de crustacés, tout en restant en région Parisienne ? 🐍 PRENDS TES JUMELLES ET PARS À L'EXPLORATION DE TON JOB DE RÊVE 🐍 Dès tes premiers pas chez Jungle Palace, tu seras submergé(e) par la magie de notre concept. Imagine des vidéo-projections spectaculaires de la faune et la flore tropicales qu’offre la jungle, une sonorisation immersive, des décors cinématographiques, une cuisine exotique, préparée avec des produits frais et de saison, et bien plus encore… Tout ça à un prix accessible ! Et bien, figure-toi que devenir explorateur chez Jungle Palace, c’est possible ! On ne va pas tout te dévoiler maintenant, mais si tu as envie de faire partie d’une équipe dynamique qui aime surprendre, émerveiller et créer des souvenirs uniques, cette aventure est faite pour toi. Alors, prêt(e) à voler avec nous ? N’hésite pas plus longtemps et postule chez Jungle Palace by Ephemera : notre concept unique et insolite saura te fera voyager au quotidien et oublier que tu es bel et bien au cœur de Paris. TU CONNAIS EPHEMERA ? D’un projet étudiant au premier groupe de restaurants immersifs au MONDE L’aventure débute en 2020 lorsque trois étudiants de l’Institut Lyfe (ex Institut Paul Bocuse) décident de créer un nouveau concept de restaurants immersifs afin de repousser les limites de la restauration traditionnelle, en offrant bien plus qu’un repas, mais une expérience multisensorielle. Partis de zéro avec un simple projet étudiant conçu pour être éphémère, ils ont d’abord su convaincre des sponsors puis des investisseurs pour transformer leur idée en réalité. Ainsi est né Ephemera, le premier groupe de restauration immersive accessible au monde. Prêt à découvrir nos immersions? Under The Sea : Plongez dans les fonds marins pour une exploration magique Stellar : Devenez astronaute et partez en mission dans l’espace Jungle Palace : Partez en expédition en pleine jungle WonderWoods : Découvrez la magie d’une forêt enchantée et partez à l’aventure au cœur de la nature Magmatic : Plongez au cœur d'un volcan où la terre vit, respire… et parfois gronde L’ambition : révolutionner la restauration à l’échelle internationale Nous avons pour objectif d’ouvrir de nouveaux restaurants, chacun avec des thématiques encore plus surprenantes et inédites, à l’échelle internationale. L'aventure ne fait que commencer, et nous avons bien l'intention de repousser les limites de l'expérience culinaire. Missions principales Le Chef de Rang est responsable de la prise en charge et du service des clients dans une section de la salle. Il/elle assure la qualité du service, la satisfaction des clients et veille à l'organisation optimale de son rang. Service des clients : Accueillir et installer les clients dans son rang, leur présenter le menu et répondre à leurs demandes Prendre les commandes des clients en veillant à la précision et à la bonne compréhension des choix. Conseiller les clients. S’assurer que les clients soient satisfaits pendant tout le repas et intervenir si nécessaire. Gestion de son rang : Veiller à l’entretien de son espace de travail, à la propreté de la salle et à la mise en place des tables. Participer à la gestion des stocks en veillant à la disponibilité des articles nécessaires au service. Mettre en place le rang Responsabilité administrative et gestion des encaissements Réaliser la caisse en fin de service, en veillant à l'exactitude des encaissements et des transactions. Utiliser le logiciel caisse pour enregistrer les commandes et les paiements de manière correcte et rapide. Réaliser des inventaires périodiques de son rang et des articles associés (verres, couverts, etc.) pour maintenir un stock optimal et informer la direction si nécessaire Nettoyage et fermeture du rang Effectuer le nettoyage complet du rang en fin de service, en veillant à ce que toutes les surfaces, équipements et espaces de travail soient propres et rangés. Participer à la fermeture de la salle en nettoyant et rangeant le matériel de service, les équipements et en préparant la salle pour le service suivant. Suivi et retour client : Encourager les clients à laisser un avis sur Google Profil recherché Compétences techniques : Maîtrise des techniques de service en salle (dressage, service des plats, gestion des commandes). Compétences dans l’utilisation des logiciels de caisse Connaissance des produits (cuisine, vins, boissons) et capacité à conseiller les clients Gestion des encaissements et des transactions financières avec précision. Compétences en gestion d’inventaires pour maintenir un stock optimal. Connaissance des protocoles de sécurité et d'hygiène alimentaire. Qualités personnelles : Excellentes compétences en communication et relation client. Sens de l'organisation et capacité à travailler sous pression. Polyvalence et capacité à gérer plusieurs tâches en même temps. Présentation soignée et attitude professionnelle. Rigueur et attention aux détails dans la gestion du rang. Expérience et formation : Idéalement un Diplôme en hôtellerie-restauration (CAP, Bac Pro, BTS), ou expérience significative dans un poste similaire en restauration. Expérience d’au moins 1 à 2 ans dans un poste de service en salle Pourquoi rejoindre EPHEMERA? 💰Des incentives inédites : Prime d'objectifs, Prime de Cooptation, Prime d'apporteur d'affaires 🧬De vraies perspectives d'évolution : chez nous, les évolutions se font en interne ! Tu auras accès à un parcours personnalisé pour grandir avec nous grâce à notre process potentiel ! 🚌 Envie de changer d'air ? Il te sera possible d'évoluer dans l'ensemble des territoires où Ephemera est implanté. Aujourd'hui à Lille et Paris, et demain? ... 😉 🩺 Notre équipage prendra soin de ta santé ! Pour ce faire, tu auras accès à la mutuelle Alan, avec une clinique constituée de médecins, aux petits soins pour répondre à tes petits pépins du quotidien à travers l'application Alan. 💶 Tu pourras profiter de l’acompte sur salaire qui te permet d'accéder à une partie de ton revenu déjà gagné à tout moment, simplifiant ta gestion financière. Ceci avec notre partenaire Rosaly. 🍱 Tu savoureras de délicieux repas faits maison en bonne compagnie avec les équipes sur place avant les services ⛹️‍♀️ Tu bénéficieras d'un accès facilité pour te rendre à tes activités sportives et bien-être préférées grâce à notre partenaire Wellpass. 🍽️ Tu bénéficieras d'une réduction de -20% sur l'ensemble de nos restaurants immersifs (idéal pour tes dates, ta moitié, tes amis ou ta famille !) Si tu as l’âme créative, l’envie de casser les codes et de faire partie d’une équipe dynamique et ambitieuse, alors EPHEMERA t'attend. Viens écrire l’histoire avec nous.
Responsibilities
The Chef de Rang is responsible for providing high-quality service to customers, including taking orders and ensuring guest satisfaction. They also manage the maintenance, inventory, and administrative tasks of their assigned section to ensure smooth operations.
Chef de Rang H/F at Ephemera Group
Sainte-Geneviève-des-Bois, Ile-de-France, France - Full Time
Skills Needed
Table Service, Customer Service, Order Taking, Cash Handling, Inventory Management, Food Safety, Hygiene Protocols, Communication, Organization, Multitasking, Upselling, Pos Software
Specialization
Candidates should have 1 to 2 years of experience in restaurant service and possess strong communication and organizational skills. A professional degree in hospitality or catering is preferred.
Experience Required
Minimum 2 year(s)
PASTRY SOUS CHEF at Papi Steak
Las Vegas, Nevada, United States - Full Time
Skills Needed
Supervision, Recipe Development, Food Quality Control, Cost Reduction, Staff Management, Hiring, Coaching, Delegation, Safety Compliance, Excel, Word, Teamwork, Multi Tasking, Fast Paced Environment, Pastry Techniques, Mise En Place
Specialization
Candidates must have a minimum of 2 years' experience in a high-volume kitchen and previous experience as a pastry cook or sous chef, possessing strong knowledge of dessert and pastry techniques. Essential skills include computer literacy (Excel/Word), the ability to work accurately in a fast-paced environment, and availability to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F at Faktory
Strasbourg, Grand Est, France - Full Time
Skills Needed
Customer Service, Table Service, Bar Service, Wine Pairing, Cash Handling, Product Knowledge, Professionalism, Communication, Hospitality, Multitasking
Specialization
The ideal candidate is versatile, autonomous, and possesses a professional demeanor with a strong sense of hospitality. While not mandatory, proficiency in English and other languages is considered an asset.
Junior Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Food Preparation, Team Leadership, Scheduling, Conflict Resolution, Inventory Management, Sanitation Compliance, Knife Safety, Communication, Problem Solving, Time Management, Equipment Maintenance, Quality Control
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal, communication, and leadership skills are required, along with the ability to work in a fast-paced, physically demanding environment.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Food Safety, Haccp, Inventory Control, Staff Training, Cost Control, Menu Development, Public Health Regulations, Team Leadership, Quality Assurance, Equipment Maintenance, Administrative Skills, Coaching, Microsoft Office, Culinary Arts
Specialization
Candidates must have 10 years of experience in 5-star hotels, high-end restaurants, or cruise lines, along with a 3-year apprenticeship or a Bachelor of Science degree in Pastry Culinary Arts. Proficiency in English, strong leadership abilities, and relevant food safety certifications are required.
Experience Required
Minimum 10 year(s)
Pastry Sous Chef at Tavistock Restaurants
Atlanta, Georgia, United States - Full Time
Skills Needed
Pastry Preparation, Baking, Dessert Preparation, Menu Development, Inventory Management, Cost Control, Team Leadership, Mentoring, Quality Assurance, Health And Safety Compliance, Communication, Fine Dining Operations
Specialization
Candidates should have proven experience in an upscale or fine-dining pastry role and strong technical skills in baking and dessert preparation. Excellent leadership abilities and the capacity to thrive in a high-volume, fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef (VVSL) at Civitas Senior Living
Harlingen, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Food Management, Customer Excellence, Sanitation, Cooking, Hospitality
Specialization
Candidates must have prior experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting and possess a positive mindset with the stamina to stand for extended periods. A willingness to learn is also required for this position.
Experience Required
Minimum 2 year(s)
CHEF D'ANIMATION at Radisson Hotel Group
Hammamet, Nabeul, Tunisia - Full Time
Skills Needed
Leadership, Organization, Customer Service, Creativity, Dynamism, Team Management
Specialization
Candidates should possess leadership skills, excellent interpersonal abilities, and a strong customer service orientation. Creativity, dynamism, and the ability to work under pressure with flexible hours are also required.
Experience Required
Minimum 2 year(s)
Sous Chef - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Thai Cuisine, Cooking Techniques, Food Safety, Haccp, Team Management, Food Waste Management, Sustainability Practices, Organizational Skills, Communication Skills, Collaboration, Culinary Standards, Menu Development, Banquet Preparation, Training, Mentoring, Innovation
Specialization
Proven experience in a culinary role focused on Thai cuisine is required. Strong knowledge of cooking techniques, HACCP regulations, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Kitchen Management, People Management, Food Production, Creativity, Training, Team Leadership, Communication, Hygiene Standards, Menu Development, Cost Control, Problem Solving, Customer Satisfaction, Presentation Skills, Time Management, Empathy, Multi Tasking
Specialization
Candidates should have a minimum of 3 years of kitchen leadership experience and a matric (grade 12) education. A passion for culinary arts and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Downtown Flagstaff Marriott Residence Inn
Ernakulam, kerala, India - Full Time
Skills Needed
Food Production, Sanitation Standards, Culinary Skills, Staff Supervision, Guest Relations, Inventory Management, Menu Development, Training, Performance Appraisal, Problem Solving, Communication, Team Leadership, Event Coordination, Quality Control, Customer Service, Budget Management
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership skills and the ability to maintain high standards in food production and sanitation.
Experience Required
Minimum 2 year(s)
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)