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Pastry Sous Chef at leylaty group of company
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Pastry Production, Staff Mentorship, Quality Control, Inventory Management, Haccp Compliance, Chocolate Tempering, Dough Lamination, Event Logistics, Recipe Development, Cost Control, Team Leadership, Plated Dessert Assembly
Specialization
Requires strong technical baking and pastry skills, including advanced techniques like chocolate tempering and lamination. Must possess leadership abilities to mentor junior staff and manage complex event logistics.
Experience Required
Minimum 5 year(s)
Redovisningschef at Kanonaden Entreprenad Mälardalen AB
Stockholm, , Sweden - Full Time
Skills Needed
Financial Accounting, Annual Accounts, Consolidated Financial Statements, K3 Accounting Standards, Tax Reporting, Vat Compliance, Financial Reporting, Process Development, Digitalization, Internal Control, Leadership, Project Accounting
Specialization
The ideal candidate has several years of experience as an accounting manager or senior accountant with strong knowledge of K3 standards and consolidated accounting. Experience in the construction or project-driven industry is highly valued, along with strong system proficiency and a proactive, detail-oriented mindset.
Experience Required
Minimum 5 year(s)
Pizzaiolo / Chef at Vita Group
Manchester, England, United Kingdom - Full Time
Skills Needed
Pizza Making, Dough Preparation, Food Safety, Kitchen Prep, Teamwork, Communication, Problem Solving, Attention To Detail
Specialization
Previous experience in a fast-paced kitchen or pizzeria is preferred, along with a basic understanding of kitchen prep and food safety. Candidates should be flexible, good communicators, and possess a passion for working with people and customers.
Chefe de Partida at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Creativity, Productivity, Leadership, Culinary Arts, Team Management, Quality Control, Food Presentation
Specialization
The candidate must demonstrate creativity, productivity, and leadership skills. Experience in culinary operations and the ability to manage a kitchen station is expected.
Experience Required
Minimum 2 year(s)
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fine Dining, Food Preparation, Cooking, Recipe Adherence, Kitchen Cleanliness, Time Management, Multitasking, Professionalism
Specialization
Applicants must have at least two years of experience in fine dining and a strong ability to follow strict recipes. Candidates should be detail-oriented, eager to learn, and capable of working effectively in a high-pressure setting.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales Skills, Attention To Detail, Coordination
Specialization
The ideal candidate is energetic, sociable, and possesses strong interpersonal skills with a focus on quality service. You must be a team player with a sales-oriented mindset and the ability to work in a fast-paced restaurant environment.
Chef Manager FTC at BaxterStorey Ireland Ltd
Sevenoaks, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Leadership, Menu Planning, Stock Control, Food Safety, Allergen Management, Budgeting, Supplier Relationship Management, Safeguarding, Communication, Organization, Sustainability Best Practices
Specialization
Requires previous experience as a Chef Manager or similar role within contract catering, preferably in the independent education sector. Candidates must possess strong leadership skills and the legal right to work in the UK.
Experience Required
Minimum 2 year(s)
FT - Sous Chef - at Nouveau Marc by Barclay House
Sarasota, Florida, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Menu Planning, Inventory Management, Staff Supervision, Customer Service, Portion Control, Recipe Following, Ordering, Payroll Processing
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Must possess strong communication skills, basic computer literacy, and knowledge of food safety and sanitation practices.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Upselling, Restaurant Management, English Proficiency, Team Collaboration, Training, Cashiering Techniques, Dining Room Service, Organization, Anticipation
Specialization
Candidates must be positive, detail-oriented, and possess strong commercial skills for additional sales. Proficiency in English is required, and a third language is considered an asset.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Menu Planning, Food Presentation, Inventory Management, Training And Development, Scheduling, Quality Control, Culinary Operations, Team Leadership, Safety Compliance, Communication, Problem Solving, Coaching, Hospitality Management
Specialization
Requires a technical, trade, or vocational school degree along with 4 to 6 years of related culinary experience. Candidates must possess at least 2 years of supervisory experience and the ability to perform physical kitchen tasks.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Inventory Management, Sanitation Standards, Menu Development, Budget Management, Customer Service, Team Leadership, Food Safety, Event Coordination, Training And Development, Performance Management, Loss Prevention, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience, or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership skills and the ability to perform all kitchen duties during high-demand periods.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Sanitation, Inventory Management, Menu Development, Budgeting, Guest Relations, Training, Quality Control, Loss Prevention, Event Coordination, Food Safety, Team Leadership
Specialization
Candidates must have a high school diploma with 4 years of experience, or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, food safety knowledge, and the ability to supervise kitchen operations are required.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka, Bangladesh - 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
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must be capable of leading shifts and maintaining strict food safety and quality standards.
Experience Required
Minimum 2 year(s)
Sous Chef (2026) at Little Gem Resorts
Cruz Bay, United States Virgin Islands, United States - Full Time
Skills Needed
Culinary Operations, Staff Scheduling, Inventory Management, Food Cost Control, Menu Development, Kitchen Management, Training And Development, Fine Dining, Safety Compliance, Vendor Negotiation, Quality Control, Leadership, Budgeting, Food Safety, Operational Efficiency
Specialization
Candidates must have at least six months of culinary experience in a fine-dining or high-volume environment. Applicants must be physically capable of standing, walking, and lifting for long periods and must be available for the full season from mid-December to the end of July.
Chef de rang H/F at MDCV Provence
Le Cannet-des-Maures, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Guest Service, Table Management, Menu Knowledge, Order Taking, English Proficiency, Attention To Detail, Team Coordination, Table Setting, Customer Relations, Multitasking
Specialization
Candidates should have a degree in Hotel and Restaurant Management or at least one year of significant experience in a similar establishment. Proficiency in English and a strong sense of rigor and versatility are required.
Experience Required
Minimum 2 year(s)
Sous Chef (TBOC) at Civitas Senior Living
Cibolo, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Sanitization, Customer Service, Meal Preparation, Hospitality Management
Specialization
Previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting is required. Candidates must possess a positive mindset and the physical stamina to stand for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at Hôtel Lou Pinet
Saint-Tropez, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Guest Relations, Table Setting, Upselling, Haccp Standards, Menu Knowledge, Tableside Carving, Customer Satisfaction, Team Collaboration
Specialization
Candidates must have a deep knowledge of food and beverage menus and mastery of BEEFBAR carving standards. Ability to build customer relationships and drive additional sales through tailored advice is required.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Coordination, Attention To Detail, Interpersonal Skills, Anticipation
Specialization
Seeking an energetic and sociable individual with a strong sense of quality service and a sales-oriented mindset. Must be a team player who enjoys advising customers and possesses excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Customer Service, Team Leadership, Food Safety, Event Coordination, Training And Development, Quality Control, Loss Prevention
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 maintain rigorous food safety and quality standards.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Team Coordination, Organization, Attention To Detail, Communication, Stress Management, Punctuality, Confidentiality, Teamwork, Flexibility
Specialization
Candidates should have a strong sense of responsibility and adhere to hygiene and safety standards. Skills in organization, communication, and stress management are essential.
Pastry Sous Chef at leylaty group of company
Riyadh, Riyadh Region, Saudi Arabia -
Full Time

Start Date

Immediate

Expiry Date

25 Sep, 26

Salary

0.0

Posted On

27 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Production, Staff Mentorship, Quality Control, Inventory Management, HACCP Compliance, Chocolate Tempering, Dough Lamination, Event Logistics, Recipe Development, Cost Control, Team Leadership, Plated Dessert Assembly

Industry

Hospitality

Description
Position Purpose The Pastry Sous Chef is the operational third-in-command responsible for managing, directing, and executing the daily activities of the catering pastry kitchen. This role's core purpose is to ensure the consistent, high-volume production and flawless technical execution of all pastry and dessert items, directly upholding the standards set by the Executive and Assistant Pastry Chefs. They are the hands-on leader responsible for staff mentorship, managing production flow, and personally supervising the intricate on-site service and presentation for all catering events. The Pastry Sous Chef assists the assistant pastry chef in overseeing the daily operations of the pastry department, ensuring the production of high-quality desserts, pastries, and baked goods. This role involves supporting the team, maintaining high standards of hygiene and food safety, and contributing to the development of innovative recipes. The Pastry Sous Chef must have strong baking and pastry skills, creativity, and leadership abilities to support the team and deliver outstanding culinary experience. Main Responsibilities Operational Management and Production (In-Unit) Daily Supervision: Oversee and manage the daily production schedule for all pastry items, ensuring efficient workflow across all sections. Quality Assurance: Act as the final quality control point for all items, enforcing strict adherence to standardized recipes, portion sizing, and presentation guidelines set by the Executive Pastry Chef. Recipe Execution: Lead by example, executing the most complex or time-sensitive production tasks, such as specialized dough lamination, advanced chocolate tempering, or intricate showpiece assembly. Inventory & Cost Control: Assist the Assistant Pastry Chef with managing inventory levels, receiving and inspecting deliveries, minimizing waste, and conducting weekly cost analysis to maintain budgetary targets. Hygiene & Safety: Ensure rigorous compliance with all food safety (HACCP) and sanitation protocols throughout the entire pastry kitchen. Team Leadership and Development Training & Mentorship: Train, mentor, and coach all junior staff (Pastry CDPs, DCDPs, and Commis Chefs) on advanced technical skills, quality standards, and efficient production methods. Staff Coordination: Assist in the daily scheduling and task assignment for the team, optimizing staff deployment to meet production deadlines and event demands. Performance: Assist the Assistant Pastry Chef in monitoring staff performance and providing feedback, fostering a disciplined, positive, and creative work environment. Event Logistics and Execution (Off-Site) Event Command: Take primary responsibility for all pastry logistics and on-site culinary operations for assigned catering events. This includes supervising the packing, transport, setup, and organized strike (breakdown). Service Delivery: Lead the team during the event service, personally overseeing the intricate final assembly, garnishing, and structural integrity of plated desserts and delicate buffets. Adaptability: Solve any on-site production or presentation issues quickly and effectively, ensuring client expectations are always met regardless of venue constraints. Key Competencies Technical Leadership: The skill and authority to lead and troubleshoot complex pastry production. Consistency Driver: A relentless focus on maintaining uniform quality and artistic standard in every single item produced. Logistical Planning: Exceptional ability to plan staff and resources across simultaneous in-unit production and off-site service. Communication: Clear, effective, and professional communication skills for directing staff and coordinating with senior management.

How To Apply:

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Responsibilities
Manage daily pastry kitchen operations and ensure high-volume production of desserts according to strict quality standards. Lead the team during off-site catering events, overseeing logistics, final assembly, and presentation.
Pastry Sous Chef at leylaty group of company
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Pastry Production, Staff Mentorship, Quality Control, Inventory Management, Haccp Compliance, Chocolate Tempering, Dough Lamination, Event Logistics, Recipe Development, Cost Control, Team Leadership, Plated Dessert Assembly
Specialization
Requires strong technical baking and pastry skills, including advanced techniques like chocolate tempering and lamination. Must possess leadership abilities to mentor junior staff and manage complex event logistics.
Experience Required
Minimum 5 year(s)
Redovisningschef at Kanonaden Entreprenad Mälardalen AB
Stockholm, , Sweden - Full Time
Skills Needed
Financial Accounting, Annual Accounts, Consolidated Financial Statements, K3 Accounting Standards, Tax Reporting, Vat Compliance, Financial Reporting, Process Development, Digitalization, Internal Control, Leadership, Project Accounting
Specialization
The ideal candidate has several years of experience as an accounting manager or senior accountant with strong knowledge of K3 standards and consolidated accounting. Experience in the construction or project-driven industry is highly valued, along with strong system proficiency and a proactive, detail-oriented mindset.
Experience Required
Minimum 5 year(s)
Pizzaiolo / Chef at Vita Group
Manchester, England, United Kingdom - Full Time
Skills Needed
Pizza Making, Dough Preparation, Food Safety, Kitchen Prep, Teamwork, Communication, Problem Solving, Attention To Detail
Specialization
Previous experience in a fast-paced kitchen or pizzeria is preferred, along with a basic understanding of kitchen prep and food safety. Candidates should be flexible, good communicators, and possess a passion for working with people and customers.
Chefe de Partida at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Creativity, Productivity, Leadership, Culinary Arts, Team Management, Quality Control, Food Presentation
Specialization
The candidate must demonstrate creativity, productivity, and leadership skills. Experience in culinary operations and the ability to manage a kitchen station is expected.
Experience Required
Minimum 2 year(s)
Sous Chef / Cook at Fiddler's Bar and Grill
Carlisle, Pennsylvania, United States - Full Time
Skills Needed
Fine Dining, Food Preparation, Cooking, Recipe Adherence, Kitchen Cleanliness, Time Management, Multitasking, Professionalism
Specialization
Applicants must have at least two years of experience in fine dining and a strong ability to follow strict recipes. Candidates should be detail-oriented, eager to learn, and capable of working effectively in a high-pressure setting.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales Skills, Attention To Detail, Coordination
Specialization
The ideal candidate is energetic, sociable, and possesses strong interpersonal skills with a focus on quality service. You must be a team player with a sales-oriented mindset and the ability to work in a fast-paced restaurant environment.
Chef Manager FTC at BaxterStorey Ireland Ltd
Sevenoaks, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Leadership, Menu Planning, Stock Control, Food Safety, Allergen Management, Budgeting, Supplier Relationship Management, Safeguarding, Communication, Organization, Sustainability Best Practices
Specialization
Requires previous experience as a Chef Manager or similar role within contract catering, preferably in the independent education sector. Candidates must possess strong leadership skills and the legal right to work in the UK.
Experience Required
Minimum 2 year(s)
FT - Sous Chef - at Nouveau Marc by Barclay House
Sarasota, Florida, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Menu Planning, Inventory Management, Staff Supervision, Customer Service, Portion Control, Recipe Following, Ordering, Payroll Processing
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Must possess strong communication skills, basic computer literacy, and knowledge of food safety and sanitation practices.
Experience Required
Minimum 2 year(s)
CHEF(FE) DE RANG at Accor
Reims, Grand Est, France - Full Time
Skills Needed
Customer Service, Upselling, Restaurant Management, English Proficiency, Team Collaboration, Training, Cashiering Techniques, Dining Room Service, Organization, Anticipation
Specialization
Candidates must be positive, detail-oriented, and possess strong commercial skills for additional sales. Proficiency in English is required, and a third language is considered an asset.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Menu Planning, Food Presentation, Inventory Management, Training And Development, Scheduling, Quality Control, Culinary Operations, Team Leadership, Safety Compliance, Communication, Problem Solving, Coaching, Hospitality Management
Specialization
Requires a technical, trade, or vocational school degree along with 4 to 6 years of related culinary experience. Candidates must possess at least 2 years of supervisory experience and the ability to perform physical kitchen tasks.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Inventory Management, Sanitation Standards, Menu Development, Budget Management, Customer Service, Team Leadership, Food Safety, Event Coordination, Training And Development, Performance Management, Loss Prevention, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience, or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership skills and the ability to perform all kitchen duties during high-demand periods.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Sanitation, Inventory Management, Menu Development, Budgeting, Guest Relations, Training, Quality Control, Loss Prevention, Event Coordination, Food Safety, Team Leadership
Specialization
Candidates must have a high school diploma with 4 years of experience, or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, food safety knowledge, and the ability to supervise kitchen operations are required.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka, Bangladesh - 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
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must be capable of leading shifts and maintaining strict food safety and quality standards.
Experience Required
Minimum 2 year(s)
Sous Chef (2026) at Little Gem Resorts
Cruz Bay, United States Virgin Islands, United States - Full Time
Skills Needed
Culinary Operations, Staff Scheduling, Inventory Management, Food Cost Control, Menu Development, Kitchen Management, Training And Development, Fine Dining, Safety Compliance, Vendor Negotiation, Quality Control, Leadership, Budgeting, Food Safety, Operational Efficiency
Specialization
Candidates must have at least six months of culinary experience in a fine-dining or high-volume environment. Applicants must be physically capable of standing, walking, and lifting for long periods and must be available for the full season from mid-December to the end of July.
Chef de rang H/F at MDCV Provence
Le Cannet-des-Maures, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Guest Service, Table Management, Menu Knowledge, Order Taking, English Proficiency, Attention To Detail, Team Coordination, Table Setting, Customer Relations, Multitasking
Specialization
Candidates should have a degree in Hotel and Restaurant Management or at least one year of significant experience in a similar establishment. Proficiency in English and a strong sense of rigor and versatility are required.
Experience Required
Minimum 2 year(s)
Sous Chef (TBOC) at Civitas Senior Living
Cibolo, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Sanitization, Customer Service, Meal Preparation, Hospitality Management
Specialization
Previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting is required. Candidates must possess a positive mindset and the physical stamina to stand for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at Hôtel Lou Pinet
Saint-Tropez, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Guest Relations, Table Setting, Upselling, Haccp Standards, Menu Knowledge, Tableside Carving, Customer Satisfaction, Team Collaboration
Specialization
Candidates must have a deep knowledge of food and beverage menus and mastery of BEEFBAR carving standards. Ability to build customer relationships and drive additional sales through tailored advice is required.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Sales Skills, Coordination, Attention To Detail, Interpersonal Skills, Anticipation
Specialization
Seeking an energetic and sociable individual with a strong sense of quality service and a sales-oriented mindset. Must be a team player who enjoys advising customers and possesses excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Customer Service, Team Leadership, Food Safety, Event Coordination, Training And Development, Quality Control, Loss Prevention
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 maintain rigorous food safety and quality standards.
Experience Required
Minimum 2 year(s)
Chef de Rang F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Team Coordination, Organization, Attention To Detail, Communication, Stress Management, Punctuality, Confidentiality, Teamwork, Flexibility
Specialization
Candidates should have a strong sense of responsibility and adhere to hygiene and safety standards. Skills in organization, communication, and stress management are essential.