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Chef Jobs overseas

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Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation
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. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
1695 Pizza Chef at DOMINOS PIZZA FRANCHISE
Raytown, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Cooking, Customer Service
Specialization
No specific requirements are listed, but the role requires the ability to perform chef and customer service duties. The position is part-time.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
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. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must demonstrate strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Team Management, Inventory Management, Cost Control, Quality Assurance, Health & Safety Compliance, Food Safety Regulations, Cooking Techniques, Business Acumen, Communication, Organizational Skills
Specialization
Requires 5-7 years of senior culinary experience, including at least 3 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Customer Service, Sanitation Standards, Recipe Creation, Team Leadership, Resource Planning, Food Presentation, Waste Management, Performance Appraisal, Staff Training
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. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Customer Service, Team Training, Quality Control, Plating & Presentation, Human Resources Management
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. Candidates must demonstrate leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Employee Training, Customer Service, Sanitation Standards, Operational Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Candidates must demonstrate leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
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. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef (TRO) at Civitas Senior Living
Austin, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Inventory Management, Sanitization, Customer Service, Meal Preparation, Hospitality Management
Specialization
Candidates should have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset and the physical stamina to stand for long periods are required.
Experience Required
Minimum 2 year(s)
SOUS CHEF H/F/X at Accor
Clermont-Ferrand, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Culinary Creativity, Team Leadership, Food Safety Standards, Plating, Inventory Management, Cost Control, Staff Training, Bistronomy
Specialization
Candidates should have successful experience as a Chef de Partie or Sous Chef with strong leadership and organizational skills. Must be creative, passionate about gastronomy, and able to remain calm under pressure during peak service hours.
Experience Required
Minimum 2 year(s)
1535 Pizza Chef at DOMINOS PIZZA FRANCHISE
Blue Springs, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Dough Shaping, Oven Operation, Food Safety, Ingredient Organization, Recipe Adherence, Kitchen Equipment Maintenance, Time Management
Specialization
Candidates should be passionate about culinary arts and capable of working in a fast-paced, high-pressure environment. Proficiency in using pizza-specific tools and a commitment to quality and consistency are required.
Chef de Cuisine at Avion Hospitality Employee Services LLC
Memphis, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Food Safety, Sanitation Standards, Food Cost Control, Inventory Management, Staff Training, Fine Dining, Plating, Resource Optimization, Budgeting
Specialization
Proven experience as a Chef de Cuisine or Executive Chef in a reputable hospitality setting is required. A culinary degree or equivalent professional training is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
1535 Pizza Chef at DOMINOS PIZZA FRANCHISE
Blue Springs, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Dough Shaping, Oven Operation, Food Safety, Ingredient Organization, Recipe Adherence, Kitchen Equipment Maintenance, Time Management
Specialization
Candidates should be passionate about culinary arts and capable of working in a fast-paced environment under pressure. Proficiency in using pizza-making tools and a commitment to quality and consistency are required.
Sous Chef (H/F) at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Brigade Management, Leadership, Pedagogy, Training, Attention To Detail, Rigor, Proactivity, Italian Cuisine, Japanese Cuisine
Specialization
Seeking a leader with strong pedagogical skills and a commitment to detail who can manage a large team. Candidates should be proactive and comfortable working in a high-volume environment (150 covers) on a floating restaurant.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chandigarh, Chandigarh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Training And Mentoring, Customer Service, Sanitation Standards, Resource Planning
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. Candidates must demonstrate leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Nami Nori Atlantic Park
Virginia Beach, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Labor Cost Management, Food Cost Control, Inventory Management, Health Safety Compliance, Menu Development, Problem Solving, Communication, Organization, Team Building, Operational Systems
Specialization
Requires 3+ years of experience in a similar role and a ServSafe certification. Candidates must possess strong leadership skills and the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Kitchen Operations, Staff Management, Inventory Control, Menu Development, Food Costing, Food Safety, Hygiene Compliance, French Cuisine, European Cuisine, Fine Dining Management, Team Coaching, Professional Development, Guest Interaction, Operational Discipline, Cost Management, Culinary Training
Specialization
Requires 12-15 years of professional culinary experience in luxury hotels or fine dining, including at least 3 years as a Sous Chef or Chef de Cuisine. Must have a strong foundation in French or European cuisine and experience in Michelin-starred or internationally recognized establishments.
Experience Required
Minimum 10 year(s)
Chef De Cuisine at Accor
Santa Monica, California, United States - Full Time
Skills Needed
Recipe Development, Menu Development, Culinary Leadership, Kitchen Management, Guest Service, Teamwork, Pressure Management, Food Presentation
Specialization
Previous leadership experience in the culinary field is required. Candidates must be able to work cohesively in a team and perform well under pressure in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Customer Service, Training And Development, Food Presentation, Sanitation Standards, Resource Planning
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. Candidates must demonstrate leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

01 Oct, 26

Salary

0.0

Posted On

03 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation

Industry

Hospitality

Description
JOB SUMMARY   Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.   Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,  begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Accountable for the quality, consistency, and production of the restaurant kitchen while leading staff and managing food-related functions. Responsibilities include coordinating menus, purchasing, and staffing to improve guest satisfaction and maintain operating budgets.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation
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. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
1695 Pizza Chef at DOMINOS PIZZA FRANCHISE
Raytown, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Cooking, Customer Service
Specialization
No specific requirements are listed, but the role requires the ability to perform chef and customer service duties. The position is part-time.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Team Leadership, Customer Service, Sanitation Standards, Resource Planning
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. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Control, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must demonstrate strong leadership skills and a deep understanding of food and beverage operational standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Team Management, Inventory Management, Cost Control, Quality Assurance, Health & Safety Compliance, Food Safety Regulations, Cooking Techniques, Business Acumen, Communication, Organizational Skills
Specialization
Requires 5-7 years of senior culinary experience, including at least 3 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Al Rayyan, Al Rayyan, Qatar - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Customer Service, Sanitation Standards, Recipe Creation, Team Leadership, Resource Planning, Food Presentation, Waste Management, Performance Appraisal, Staff Training
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. Candidates must demonstrate strong leadership skills and expertise in high-quality food production and presentation.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety & Sanitation, Budget Management, Inventory Purchasing, Customer Service, Team Training, Quality Control, Plating & Presentation, Human Resources Management
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. Candidates must demonstrate leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Employee Training, Customer Service, Sanitation Standards, Operational Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Candidates must demonstrate leadership skills and a commitment to food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Training, Food Safety, Budget Management, Inventory Purchasing, Quality Control, Customer Service, Team Leadership, Sanitation Standards, Plating And Presentation
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. Candidates must demonstrate strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef (TRO) at Civitas Senior Living
Austin, Texas, United States - Full Time
Skills Needed
Culinary Artistry, Kitchen Leadership, Ingredient Storage, Inventory Management, Sanitization, Customer Service, Meal Preparation, Hospitality Management
Specialization
Candidates should have previous experience as a Sous Chef or Lead Cook in a restaurant or hospitality setting. A positive mindset and the physical stamina to stand for long periods are required.
Experience Required
Minimum 2 year(s)
SOUS CHEF H/F/X at Accor
Clermont-Ferrand, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Culinary Creativity, Team Leadership, Food Safety Standards, Plating, Inventory Management, Cost Control, Staff Training, Bistronomy
Specialization
Candidates should have successful experience as a Chef de Partie or Sous Chef with strong leadership and organizational skills. Must be creative, passionate about gastronomy, and able to remain calm under pressure during peak service hours.
Experience Required
Minimum 2 year(s)
1535 Pizza Chef at DOMINOS PIZZA FRANCHISE
Blue Springs, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Dough Shaping, Oven Operation, Food Safety, Ingredient Organization, Recipe Adherence, Kitchen Equipment Maintenance, Time Management
Specialization
Candidates should be passionate about culinary arts and capable of working in a fast-paced, high-pressure environment. Proficiency in using pizza-specific tools and a commitment to quality and consistency are required.
Chef de Cuisine at Avion Hospitality Employee Services LLC
Memphis, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Food Safety, Sanitation Standards, Food Cost Control, Inventory Management, Staff Training, Fine Dining, Plating, Resource Optimization, Budgeting
Specialization
Proven experience as a Chef de Cuisine or Executive Chef in a reputable hospitality setting is required. A culinary degree or equivalent professional training is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
1535 Pizza Chef at DOMINOS PIZZA FRANCHISE
Blue Springs, Missouri, United States - Full Time
Skills Needed
Pizza Preparation, Dough Shaping, Oven Operation, Food Safety, Ingredient Organization, Recipe Adherence, Kitchen Equipment Maintenance, Time Management
Specialization
Candidates should be passionate about culinary arts and capable of working in a fast-paced environment under pressure. Proficiency in using pizza-making tools and a commitment to quality and consistency are required.
Sous Chef (H/F) at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Brigade Management, Leadership, Pedagogy, Training, Attention To Detail, Rigor, Proactivity, Italian Cuisine, Japanese Cuisine
Specialization
Seeking a leader with strong pedagogical skills and a commitment to detail who can manage a large team. Candidates should be proactive and comfortable working in a high-volume environment (150 covers) on a floating restaurant.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chandigarh, Chandigarh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Training And Mentoring, Customer Service, Sanitation Standards, Resource Planning
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. Candidates must demonstrate leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Nami Nori Atlantic Park
Virginia Beach, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Labor Cost Management, Food Cost Control, Inventory Management, Health Safety Compliance, Menu Development, Problem Solving, Communication, Organization, Team Building, Operational Systems
Specialization
Requires 3+ years of experience in a similar role and a ServSafe certification. Candidates must possess strong leadership skills and the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Kitchen Operations, Staff Management, Inventory Control, Menu Development, Food Costing, Food Safety, Hygiene Compliance, French Cuisine, European Cuisine, Fine Dining Management, Team Coaching, Professional Development, Guest Interaction, Operational Discipline, Cost Management, Culinary Training
Specialization
Requires 12-15 years of professional culinary experience in luxury hotels or fine dining, including at least 3 years as a Sous Chef or Chef de Cuisine. Must have a strong foundation in French or European cuisine and experience in Michelin-starred or internationally recognized establishments.
Experience Required
Minimum 10 year(s)
Chef De Cuisine at Accor
Santa Monica, California, United States - Full Time
Skills Needed
Recipe Development, Menu Development, Culinary Leadership, Kitchen Management, Guest Service, Teamwork, Pressure Management, Food Presentation
Specialization
Previous leadership experience in the culinary field is required. Candidates must be able to work cohesively in a team and perform well under pressure in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Customer Service, Training And Development, Food Presentation, Sanitation Standards, Resource Planning
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. Candidates must demonstrate leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 2 year(s)