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Banquet Sous Chef at Salamander Hospitality, Llc
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Operations, Menu Development, High Volume Food Production, Staff Training, Haccp Compliance, Food Safety, Inventory Management, Cost Control, Event Coordination, Vendor Management, Union Compliance, Luxury Service Standards, Team Management, Quality Control, Strategic Planning
Specialization
Candidates must have 5–7 years of progressive culinary experience, including at least 2 years in banquet or high-volume luxury hotel operations. A ServSafe or equivalent certification is required, and a culinary degree or formal apprenticeship is preferred.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Artisan Design Group, LLC
Dundee, Oregon, United States - Full Time
Skills Needed
Culinary Execution, Event Excellence, Menu Execution, Kitchen Operations, Team Supervision, Coaching, Cost Controls, Inventory Management, Food Safety, Sanitation Compliance, Collaboration, Communication, Plating Standards, Recipe Adherence, Leadership
Specialization
Candidates need 2–4 years of culinary leadership experience, preferably in banquet, event, or luxury hospitality settings, with a strong background in seasonal or wine country cuisine preferred. Essential qualifications include proven ability to execute high-end events precisely, knowledge of food cost control, and strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Chef - Vale Hotel at endeavour group careers
Townsville, Queensland, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Kitchen Safety, Hygiene Standards, Communication, Organization, Manual Handling, Team Collaboration, Customer Service
Specialization
Candidates must have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. The role requires the ability to perform physical tasks such as manual handling and lifting.
Experience Required
Minimum 2 year(s)
Executive Chef II at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Customer Service, Team Leadership, Performance Management, Purchasing, Inventory Management, Training And Development, Conflict Resolution, Quality Assurance
Specialization
Candidates must possess either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen operations and develop staff.
Experience Required
Minimum 5 year(s)
Sous Chef (m/w/d) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Austria - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Preparation, Shift Organization, Cost Control, Staff Training, Haccp Compliance, Inventory Control, Menu Development, Product Inspection, Creativity, Flexibility, Organization, Planning, German Language, English Language
Specialization
Candidates must possess good German and English language skills, with experience as a Sous Chef or several years as a Chef de Partie being advantageous, as is banquet and seminar experience. Essential qualities include strong organizational and planning abilities, high professional competence, pronounced leadership experience, creativity, flexibility, and an independent, self-responsible working style.
Experience Required
Minimum 5 year(s)
Chef d'équipe F/H at Eiffage
Calais, Hauts-de-France, France - Full Time
Skills Needed
Teamwork, Interpersonal Skills, Rural Electrification, Public Lighting, Network Burial, Civil Engineering, Caces Construction Machinery, Aipr
Specialization
Candidates should possess a vocational qualification (CAP/BEP/BAC PRO TP), although experience and personality are considered determining factors, and must hold CACES Construction Machinery and AIPR certifications. A preference is given to candidates with approximately 5 years of experience as a Team Leader in civil engineering, specifically in rural electrification and public works.
Experience Required
Minimum 5 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Food Presentation, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving
Specialization
Candidates need 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 a related major with two years of experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Communication, Team Building
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 include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, gujarat, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Menu Development, Food Presentation, Purchasing, Receiving, Food Storage, Sanitation Standards, Food Handling, Equipment Maintenance, Quality Control, Team Supervision, Customer Service, Budget Management
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Core requirements include managing shift operations, assisting the Executive Chef, preparing diverse foods, developing new applications, maintaining purchasing standards, and ensuring compliance with all applicable laws and regulations.
Experience Required
Minimum 2 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Scheduling
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and developing new culinary applications.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales, Attention To Detail, Anticipation, Interpersonal Skills
Specialization
The ideal candidate is energetic, sociable, and possesses a strong team spirit with a focus on high-quality service. You should have a natural sales aptitude and a passion for advising customers on food and beverage offerings.
Chef.fe de Partie at Accor
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Culinary Preparation, Kitchen Equipment Maintenance, Food Safety Standards, Hygiene Compliance, Teamwork, Communication, Hospitality, Adaptability, Time Management
Specialization
We are looking for individuals with a genuine passion for hospitality and a collaborative, ego-free attitude. You should be ready to work hard, support your team, and provide memorable experiences for our guests.
Chef de Partie_SA at Courtyard by Marriott Keene
, Gauteng, South Africa - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Teamwork, Communication, Time Management, Attention To Detail, Problem Solving, Customer Service, Recipe Adherence, Quality Control, Training, Scheduling, Garnishing, Portion Control, Safety Procedures
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Head Banquet Chef at Downtown Flagstaff Marriott Residence Inn
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Problem Solving, Communication, Time Management, Creativity, Quality Control, Interpersonal Skills, Operational Management, Guest Relations, Safety Procedures
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Macclesfield, England, United Kingdom - Full Time
Skills Needed
Leading People, Team Building, Can Do Attitude, Customer Service, Teamwork, Food Preparation, Food Safety, Health And Safety Regulations, Brand Standards, Policy Compliance, Accountability, Audit Standards, Cleanliness, Forward Planning, Multitasking, Early Rising
Specialization
Candidates must be enthusiastic, energetic, flexible, and able to demonstrate initiative while maintaining high standards, whether working alone or as part of a team. Essential requirements include experience in leading people, the ability to lead by example in a fast-paced environment, pride in work, and a good understanding of Food Safety & Health and Safety regulations, along with reliable transportation for early morning shifts.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Leicester, England, United Kingdom - Full Time
Skills Needed
Leadership, Initiative, Flexibility, Customer Service, Teamwork, High Standards Maintenance, Food Production, Food Safety, Health And Safety Regulations, Brand Standards Compliance, Policy Compliance, Accountability, Kiosk Management, Audit Standards, Forward Planning, Multitasking
Specialization
Candidates must be enthusiastic, energetic, flexible, and customer-focused, with proven experience in leading people to build their confidence and capability. A good understanding of Food Safety & Health and Safety regulations, the ability to work early shifts starting at 6 am, and reliable transportation are essential requirements.
Experience Required
Minimum 2 year(s)
Kitchen Sous Chef at Century Casinos Inc
St. Albert, Alberta, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Staff Training, Performance Management, Customer Service, Problem Solving, Inventory Management, Health And Safety Compliance, Menu Planning, Leadership, Time Management, Culinary Techniques
Specialization
Requires at least one year of recent experience in a supervisory and cooking role, preferably in hospitality or gaming. Must hold a Journeyman Chef Certificate, Red Seal, Food Safe Certificate, and ProServe.
Chef Gestionnaire at Aramark
Port-Cartier, Quebec, Canada - Full Time
Skills Needed
Culinary Operations Management, Food Preparation, Team Leadership, Food Safety Standards, Cost Control, Menu Planning, Inventory Control, Haccp Procedures, Communication, Detail Orientation, Problem Solving, Training, Risk Assessment
Specialization
Candidates must be capable of leading kitchen operations in the Head Chef's absence and managing multiple tasks effectively, possessing excellent communication and leadership skills. Required qualifications include NVQ Levels 1, 2, and 3 (or equivalent) plus a basic food hygiene certificate, along with 1 to 2 years of relevant industrial or professional catering experience including menu planning and HACCP documentation.
Kitchen Head Chef at Whitbread
London, England, United Kingdom - Full Time
Skills Needed
Catering Experience, Team Leadership, Food Preparation, Cooking, Meal Service, Passion For Food
Specialization
Catering experience is required for this role. An immediate start is available for the right candidate.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at The Centennial Hotel
Spokane, Washington, United States - Full Time
Skills Needed
Menu Planning, Recipe Development, Supervision, Team Training, Food Preparation, Presentation, Inventory Monitoring, Cost Management, Event Execution, Health And Safety Compliance, Menu Tastings, Menu Engineering, Culinary Expertise, Leadership, Attention To Detail, Team Building
Specialization
Candidates must possess a culinary degree or equivalent experience along with a minimum of three years in a culinary leadership role, preferably within banquet operations. Strong skills in creativity, leadership, team building, organization, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Salamander Hospitality, Llc
Washington, District of Columbia, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

80000.0

Posted On

15 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Banquet Operations, Menu Development, High-volume Food Production, Staff Training, HACCP Compliance, Food Safety, Inventory Management, Cost Control, Event Coordination, Vendor Management, Union Compliance, Luxury Service Standards, Team Management, Quality Control, Strategic Planning

Industry

Hospitality

Description
We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees. All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values. We specialize in the management of Four- and Five-Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match. Position Objective The Banquet Sous Chef at Salamander Hotels & Resorts is responsible for leading the planning, preparation, and execution of all banquet and special event culinary operations in accordance with the brand’s luxury standards, Forbes/Five-Star service culture, and commitment to exceptional guest experiences. This role ensures uncompromising quality, consistency, and presentation while managing high-volume production, union staffing requirements, and complex event timelines. Working collaboratively with the Executive Chef, Events, Sales, and Operations teams, the Banquet Sous Chef delivers refined, memorable culinary experiences for weddings, galas, conferences, VIP functions, and signature Salamander events. Essential Duties & Responsibilities Culinary Leadership & Execution * Lead all banquet culinary operations in alignment with Salamander’s brand standards and service philosophy. * Plan, prepare, and execute menus for weddings, galas, conferences, VIP dinners, and large-scale functions. * Oversee high-volume food production while maintaining fine-dining quality and luxury presentation. * Ensure consistency in flavor, portioning, and visual excellence across all events. * Supervise kitchen setup, service execution, and post-event breakdown. Menu Development & Brand Alignment * Collaborate with the Executive Chef on seasonal, market-driven, and customizable banquet menus. * Incorporate local sourcing, sustainability, and premium ingredients where possible. * Participate in client tastings, site visits, and culinary presentations. * Design specialty menus for VIP, dietary, cultural, and themed events. * Ensure menus reflect Salamander’s refined, modern American luxury identity. Team Leadership & Development * Recruit, train, coach, and evaluate banquet culinary staff. * Build a culture of professionalism, accountability, and continuous improvement. * Develop standardized recipes, prep guides, and operating procedures. * Lead by example in appearance, conduct, and craftsmanship. Quality Control, Safety & Sanitation * Enforce all HACCP, food safety, sanitation, and health department regulations. * Conduct daily tastings, line checks, and kitchen inspections. * Maintain an inspection-ready kitchen environment at all times. * Ensure proper storage, labeling, and product rotation procedures. Financial & Operational Management * Manage food purchasing, inventory, and storage systems. * Control food cost, waste, and overproduction. * Monitor labor efficiency and productivity. * Implement systems to improve operational efficiency and profitability. Event Coordination & Communication * Attend BEO meetings and pre-event planning sessions. * Review event specifications, timelines, and special requests. * Coordinate plating schedules and service flow with Banquet Operations and FOH. * Lead pre-event briefings and post-event evaluations. * Adapt quickly to last-minute changes while maintaining service excellence. Vendor & Purchasing Management * Source premium and specialty products through approved vendors. * Maintain strong supplier relationships. * Verify product quality, pricing, and delivery standards. Union & Compliance Responsibilities * Adhere strictly to the Collective Bargaining Agreement (CBA), where applicable. * Supervise union culinary staff in compliance with contract requirements. * Ensure proper staffing levels, job assignments, breaks, and overtime procedures. * Maintain accurate timekeeping and labor records. * Work collaboratively with union leadership and hotel management. * Demonstrate fairness, professionalism, and consistency in all labor matters. Guest Experience & Brand Representation * Serve as a culinary ambassador for Salamander Hotels & Resorts. * Interact professionally with clients, event planners, and VIP guests. * Personally oversee high-profile and signature events. * Address guest feedback and special requests with discretion and care. * Uphold Salamander’s reputation for personalized, intuitive luxury service. Qualifications & Experience Required * Minimum 5–7 years of progressive culinary experience. * At least 2 years in banquet or high-volume luxury hotel operations. * Proven success leading large culinary teams. * Strong foundation in classical and contemporary techniques. * ServSafe or equivalent certification. * Exceptional leadership, organizational, and communication skills. Preferred * Culinary degree or formal apprenticeship. * Experience in unionized luxury hotel environments. * Experience in Forbes Five-Star or AAA Five-Diamond properties. * Background in Michelin-influenced or chef-driven operations. * Multicultural and international cuisine experience. Core Competencies * Luxury service mindset * Strategic planning and execution * Financial and cost management * Talent development * Crisis management * Detail orientation * Cross-functional collaboration Physical Requirements * Ability to stand and walk for extended periods. * Ability to lift and carry up to 50 lbs. * Ability to work in hot, fast-paced environments. * Physical stamina for prolonged production and service. Working Conditions * Flexible schedule including nights, weekends, and holidays. * High-pressure, deadline-driven environment. * Exposure to heat, noise, and commercial kitchen equipment. Performance Indicators (KPIs) * Guest satisfaction and event feedback scores * Food and labor cost targets * Event execution accuracy * Health inspection results * Staff retention and engagement * Brand standard compliance Benefits  * Paid Time off / Vacation * Holiday Pay * Sick Pay * Health Insurance * Dental Insurance * Vision Insurance * Health Savings Account * Life Insurance * Flexible Spending Account * 401(k) Savings Plan * Paid Maternity, Paternity and Adoptive Parent Leave * Short Term Disability Insurance * Long Term Disability Insurance * Supplemental Insurance (Accident, Cancer, Life, AD&D) * Direct Deposit * Company Paid Uniforms * Recognition Programs & Rewards * Property Discounts for Rooms, Retail, Dining, Water Parks, Golf, Spa and more * Discounted Parking * Tuition Reimbursement Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.        
Responsibilities
The Banquet Sous Chef leads the planning, preparation, and execution of all culinary operations for banquets and special events to ensure luxury standards. This role manages high-volume production, supervises kitchen staff, and collaborates with various departments to deliver exceptional guest experiences.
Banquet Sous Chef at Salamander Hospitality, Llc
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Banquet Operations, Menu Development, High Volume Food Production, Staff Training, Haccp Compliance, Food Safety, Inventory Management, Cost Control, Event Coordination, Vendor Management, Union Compliance, Luxury Service Standards, Team Management, Quality Control, Strategic Planning
Specialization
Candidates must have 5–7 years of progressive culinary experience, including at least 2 years in banquet or high-volume luxury hotel operations. A ServSafe or equivalent certification is required, and a culinary degree or formal apprenticeship is preferred.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef at Artisan Design Group, LLC
Dundee, Oregon, United States - Full Time
Skills Needed
Culinary Execution, Event Excellence, Menu Execution, Kitchen Operations, Team Supervision, Coaching, Cost Controls, Inventory Management, Food Safety, Sanitation Compliance, Collaboration, Communication, Plating Standards, Recipe Adherence, Leadership
Specialization
Candidates need 2–4 years of culinary leadership experience, preferably in banquet, event, or luxury hospitality settings, with a strong background in seasonal or wine country cuisine preferred. Essential qualifications include proven ability to execute high-end events precisely, knowledge of food cost control, and strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Chef - Vale Hotel at endeavour group careers
Townsville, Queensland, Australia - Full Time
Skills Needed
Cooking, Food Preparation, Kitchen Safety, Hygiene Standards, Communication, Organization, Manual Handling, Team Collaboration, Customer Service
Specialization
Candidates must have experience working in a fast-paced kitchen and hold necessary trade cooking qualifications. The role requires the ability to perform physical tasks such as manual handling and lifting.
Experience Required
Minimum 2 year(s)
Executive Chef II at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Customer Service, Team Leadership, Performance Management, Purchasing, Inventory Management, Training And Development, Conflict Resolution, Quality Assurance
Specialization
Candidates must possess either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen operations and develop staff.
Experience Required
Minimum 5 year(s)
Sous Chef (m/w/d) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , Austria - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Preparation, Shift Organization, Cost Control, Staff Training, Haccp Compliance, Inventory Control, Menu Development, Product Inspection, Creativity, Flexibility, Organization, Planning, German Language, English Language
Specialization
Candidates must possess good German and English language skills, with experience as a Sous Chef or several years as a Chef de Partie being advantageous, as is banquet and seminar experience. Essential qualities include strong organizational and planning abilities, high professional competence, pronounced leadership experience, creativity, flexibility, and an independent, self-responsible working style.
Experience Required
Minimum 5 year(s)
Chef d'équipe F/H at Eiffage
Calais, Hauts-de-France, France - Full Time
Skills Needed
Teamwork, Interpersonal Skills, Rural Electrification, Public Lighting, Network Burial, Civil Engineering, Caces Construction Machinery, Aipr
Specialization
Candidates should possess a vocational qualification (CAP/BEP/BAC PRO TP), although experience and personality are considered determining factors, and must hold CACES Construction Machinery and AIPR certifications. A preference is given to candidates with approximately 5 years of experience as a Team Leader in civil engineering, specifically in rural electrification and public works.
Experience Required
Minimum 5 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Food Presentation, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving
Specialization
Candidates need 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 a related major with two years of experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Communication, Team Building
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 include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, gujarat, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Menu Development, Food Presentation, Purchasing, Receiving, Food Storage, Sanitation Standards, Food Handling, Equipment Maintenance, Quality Control, Team Supervision, Customer Service, Budget Management
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Core requirements include managing shift operations, assisting the Executive Chef, preparing diverse foods, developing new applications, maintaining purchasing standards, and ensuring compliance with all applicable laws and regulations.
Experience Required
Minimum 2 year(s)
Sous Chef - Asian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Scheduling
Specialization
Candidates need either a high school diploma or GED with four years of relevant culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of related experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and developing new culinary applications.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Wine Knowledge, Cocktail Knowledge, Teamwork, Communication, Sales, Attention To Detail, Anticipation, Interpersonal Skills
Specialization
The ideal candidate is energetic, sociable, and possesses a strong team spirit with a focus on high-quality service. You should have a natural sales aptitude and a passion for advising customers on food and beverage offerings.
Chef.fe de Partie at Accor
Brussels, Brussels-Capital, Belgium - Full Time
Skills Needed
Culinary Preparation, Kitchen Equipment Maintenance, Food Safety Standards, Hygiene Compliance, Teamwork, Communication, Hospitality, Adaptability, Time Management
Specialization
We are looking for individuals with a genuine passion for hospitality and a collaborative, ego-free attitude. You should be ready to work hard, support your team, and provide memorable experiences for our guests.
Chef de Partie_SA at Courtyard by Marriott Keene
, Gauteng, South Africa - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Teamwork, Communication, Time Management, Attention To Detail, Problem Solving, Customer Service, Recipe Adherence, Quality Control, Training, Scheduling, Garnishing, Portion Control, Safety Procedures
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Head Banquet Chef at Downtown Flagstaff Marriott Residence Inn
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Problem Solving, Communication, Time Management, Creativity, Quality Control, Interpersonal Skills, Operational Management, Guest Relations, Safety Procedures
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Macclesfield, England, United Kingdom - Full Time
Skills Needed
Leading People, Team Building, Can Do Attitude, Customer Service, Teamwork, Food Preparation, Food Safety, Health And Safety Regulations, Brand Standards, Policy Compliance, Accountability, Audit Standards, Cleanliness, Forward Planning, Multitasking, Early Rising
Specialization
Candidates must be enthusiastic, energetic, flexible, and able to demonstrate initiative while maintaining high standards, whether working alone or as part of a team. Essential requirements include experience in leading people, the ability to lead by example in a fast-paced environment, pride in work, and a good understanding of Food Safety & Health and Safety regulations, along with reliable transportation for early morning shifts.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Leicester, England, United Kingdom - Full Time
Skills Needed
Leadership, Initiative, Flexibility, Customer Service, Teamwork, High Standards Maintenance, Food Production, Food Safety, Health And Safety Regulations, Brand Standards Compliance, Policy Compliance, Accountability, Kiosk Management, Audit Standards, Forward Planning, Multitasking
Specialization
Candidates must be enthusiastic, energetic, flexible, and customer-focused, with proven experience in leading people to build their confidence and capability. A good understanding of Food Safety & Health and Safety regulations, the ability to work early shifts starting at 6 am, and reliable transportation are essential requirements.
Experience Required
Minimum 2 year(s)
Kitchen Sous Chef at Century Casinos Inc
St. Albert, Alberta, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Staff Training, Performance Management, Customer Service, Problem Solving, Inventory Management, Health And Safety Compliance, Menu Planning, Leadership, Time Management, Culinary Techniques
Specialization
Requires at least one year of recent experience in a supervisory and cooking role, preferably in hospitality or gaming. Must hold a Journeyman Chef Certificate, Red Seal, Food Safe Certificate, and ProServe.
Chef Gestionnaire at Aramark
Port-Cartier, Quebec, Canada - Full Time
Skills Needed
Culinary Operations Management, Food Preparation, Team Leadership, Food Safety Standards, Cost Control, Menu Planning, Inventory Control, Haccp Procedures, Communication, Detail Orientation, Problem Solving, Training, Risk Assessment
Specialization
Candidates must be capable of leading kitchen operations in the Head Chef's absence and managing multiple tasks effectively, possessing excellent communication and leadership skills. Required qualifications include NVQ Levels 1, 2, and 3 (or equivalent) plus a basic food hygiene certificate, along with 1 to 2 years of relevant industrial or professional catering experience including menu planning and HACCP documentation.
Kitchen Head Chef at Whitbread
London, England, United Kingdom - Full Time
Skills Needed
Catering Experience, Team Leadership, Food Preparation, Cooking, Meal Service, Passion For Food
Specialization
Catering experience is required for this role. An immediate start is available for the right candidate.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at The Centennial Hotel
Spokane, Washington, United States - Full Time
Skills Needed
Menu Planning, Recipe Development, Supervision, Team Training, Food Preparation, Presentation, Inventory Monitoring, Cost Management, Event Execution, Health And Safety Compliance, Menu Tastings, Menu Engineering, Culinary Expertise, Leadership, Attention To Detail, Team Building
Specialization
Candidates must possess a culinary degree or equivalent experience along with a minimum of three years in a culinary leadership role, preferably within banquet operations. Strong skills in creativity, leadership, team building, organization, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)