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Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Collaboration, Creativity, Flexibility, Bilingual Communication
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Ludres, Grand Est, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving, Stock Management, Maintenance, Repair, Safety Compliance, Technical Training, Customer Focus
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, and pneumatics is preferred, along with relevant certifications.
Experience Required
Minimum 2 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Four Seasons Hotels Limited - Turkey
, , Seychelles - Full Time
Skills Needed
Hygiene Procedures, Haccp Norms, Quality Standards, Team Management, Communication, Culinary Preparation, Safety Standards, Inventory Management, Recipe Execution, Time Management, Cooking Techniques, Station Management, Motivational Environment, Problem Reporting, Service Management, Equipment Use
Specialization
Candidates should have knowledge of hygiene procedures and HACCP norms, as well as the ability to manage a team and communicate across various hierarchical levels. Experience in culinary preparation and adherence to quality standards is essential.
Assistant Sous Chef at Courtyard by Marriott Somerset KY
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Quality Control, Safety Procedures, Motivation, Coaching
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Courtyard by Marriott Somerset KY
Fujairah City, Fujairah Emirate, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Quality Monitoring, Kitchen Sanitation, Recipe Adherence, Team Collaboration, Professional Communication, Safety Compliance, Equipment Operation, Cold Food Preparation, Workstation Setup, Food Presentation, Time Management, Attention To Detail, Problem Solving
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience or specific licenses are required.
Executive Sous Chef at Springhill Suites by Marriott IndianapolisWestfield
Surat, gujarat, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef Full-time at Accor
Victoria, British Columbia, Canada - Full Time
Skills Needed
Culinary Operations, Menu Design, Food Safety, Budget Management, Team Leadership, Guest Engagement, Vendor Relationships, Training And Development, Communication Skills, Organizational Skills, Problem Solving, Inventory Management, Food Cost Calculation, Union Environment Experience, Detail Oriented, Self Motivated
Specialization
Candidates should have a minimum of 2 years' experience as Chef de Partie and a strong understanding of local food products. Certifications such as Food Safe Level 1 and Interprovincial Red Seal are required.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Khopoli, maharashtra, India - Full Time
Skills Needed
Team Management, Food Preparation, Hygiene Standards, Kitchen Supervision, Staff Training, Menu Planning, Cost Control, Guest Service, Time Management, Food Presentation, Motivation, Operational Effectiveness, Safety Provisions, Teamwork, Quality Control, Duty Roster Management
Specialization
Candidates should have a Diploma or Degree in Hotel Management. Experience in culinary roles is preferred, with a focus on team management and food quality.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Residence Inn by Marriott Columbus DT
Municipality of Al Shamal, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Problem Solving, Customer Service, Professionalism, Adaptability
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)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vignale, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chef de Partie - PM at Selland's Market Cafe' H Street
Sacramento, California, United States - Full Time
Skills Needed
Culinary Skills, Knife Skills, Wine Knowledge, Spirits Knowledge, Menu Memorization, Attention To Detail, Hospitality, Teamwork, Positive Attitude, Willingness To Learn, Food Safety, Sanitary Standards, Customer Engagement, High Pressure Environment, Service Excellence, Communication
Specialization
Candidates must have at least 2 years of experience in a fine dining or equivalent restaurant and possess knowledge of wine and spirits. They should also demonstrate a positive attitude, a willingness to learn, and reliable transportation.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Delta Calgary South Hotel by Marriott
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Employee Motivation, Professional Appearance
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)
Demi Chef de Partie at Marriott Courtyard WilkesBarreArena
Gorakhpur, Uttar Pradesh, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Employee Motivation, Customer Service, Problem Solving, Attention To Detail
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)
Demi Chef de Partie at Accor
Phuket, , Thailand - Full Time
Skills Needed
Culinary Expertise, Communication Skills, Attention To Detail, Creativity, Flexibility, Problem Solving, Time Management, Health And Safety Awareness, Haccp Knowledge
Specialization
Candidates should have at least 3 years of culinary experience in luxury hotels or top-notch restaurants. Strong communication skills, creativity, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Creation, Cost Control, Quality Assurance, Event Coordination, Communication, Japanese Cuisine, Italian Cuisine, Leadership, Training, Detail Orientation, Adaptability, Creativity, Excel Proficiency, Food Safety, Inventory Management
Specialization
The ideal candidate should be a leader with a strong attention to detail and a passion for culinary arts, particularly in Japanese and Italian cuisines. They should also be adept in cost management and possess excellent communication skills.
Experience Required
Minimum 5 year(s)
Chef de secteur H/F at SMAC
Bourges, Centre, France - Full Time
Skills Needed
Team Management, Commercial Negotiation, Project Supervision, Safety Compliance, Market Research, Financial Management, Client Relations, Strategic Planning, Construction Management, Supplier Consultation, Organizational Skills, Problem Solving, Communication Skills, Technical Knowledge, Planning, Anticipation
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering, along with at least 5 years of successful experience in building envelope work. Management experience and strong technical knowledge are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States -
Full Time

Start Date

Immediate

Expiry Date

29 Apr, 26

Salary

120000.0

Posted On

29 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem-solving Skills, Team Leadership, Guest Engagement, Training and Development, Collaboration, Creativity, Flexibility, Bilingual Communication

Industry

Hospitality

Description
Company Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience. Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 83 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality. Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Job Description Executive Sous Chef Ready for a sizzling career move? As our Executive Sous Chef, you will play a pivotal role in overseeing the daily culinary operations across our restaurant and event kitchens. You will lead and inspire a team of talented culinary professionals, ensuring exceptional food quality, presentation, and guest satisfaction to create special memories that keep our guests coming back for more. What is in it for you: Competitive Salary Paid Time Off Medical, Dental, and Vision Insurance 401k Benefits Employee-access to discounted rates at Accor properties worldwide Opportunity to develop your talent and grow within your property and across the world! Duties & Responsibilities include: Assist in overseeing day-to-day operations of all culinary and stewarding functions, including Banquet operations, ensuring seamless coordination across all kitchens Serve as the primary leader of the Banquet Culinary team, delivering exceptional and flawlessly executed events Ensure consistency and excellence in the preparation and presentation of all dishes in accordance with property recipes, standards, and brand guidelines Strategize and collaborate with the team to develop innovative menu offerings, banquet displays, and seasonal concepts, actively contributing ideas and recommendations Foster a supportive work environment focused on training, development and excellence Assist with administrative duties including scheduling, payroll, recruitment, and performance evaluations Maintain forecasted monthly food costs and ensure effective cost controls are in place Partner closely with Front of House teams — including Restaurants, Banquets, Conference Services, and Catering Sales — to ensure flawless service execution and cohesive guest experiences Enhance service delivery by training colleagues on menu knowledge and storytelling Engage with guests and respond to feedback in a warm and professional manner, ensuring memorable and personalized dining experiences Collaborate with Sales & Marketing to promote the hotel’s culinary offerings through media, events, and social platforms Communicate clearly and consistently with all departments, encouraging guest feedback and using insights to drive improvements Work closely with the Purchasing Manager to ensure product inventories are maintained Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability Balance operational, administrative and colleague related responsibilities by focusing on guest satisfaction, employee engagement and financial results Assist in overall management responsibilities as needed Follow all health and safety policies, ensuring compliance with the company and local health department standards Follow department policies, procedures and service standards Other duties as assigned Qualifications Your experience and skills include: Minimum 3+ years of progressive culinary experience in upscale dining, hotel, or resort environments Culinary degree or equivalent professional training required Previous experience leading in a union environment preferred Ability to lead by example, believe in a strong team culture and drive high performance Proven track record in menu development, kitchen operations, cost control, and inventory management Strong knowledge of food trends, culinary techniques, and food safety compliance Ability to thrive in a high-volume, fast-paced environment Excellent organizational, communication, and problem-solving skills. Service-focused personality with passion for culinary excellence Ability to communicate in English and Spanish an asset Flexibility to work varied schedules, including evenings, weekends and holidays Additional Information Salary: Subject to experience and qualifications, salary range $100,000 - $120,000 per year Visa Requirements: Successful candidates must be legally eligible to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Ready to Shape Culinary Excellence? Apply Now! All your information will be kept confidential according to EEO guidelines. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Executive Sous Chef will oversee daily culinary operations and lead the Banquet Culinary team to ensure exceptional food quality and guest satisfaction. Responsibilities include menu development, staff training, and maintaining food cost controls.
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Collaboration, Creativity, Flexibility, Bilingual Communication
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Chef d'équipe (H/F) at SALTI
Ludres, Grand Est, France - Full Time
Skills Needed
Team Management, Mechanical Knowledge, Hydraulic Knowledge, Electrical Knowledge, Pneumatic Knowledge, Diesel Knowledge, Organization, Rigor, Communication, Problem Solving, Stock Management, Maintenance, Repair, Safety Compliance, Technical Training, Customer Focus
Specialization
Candidates should have a passion for mechanics and experience in team management. A diploma in mechanics or knowledge in hydraulics, electricity, and pneumatics is preferred, along with relevant certifications.
Experience Required
Minimum 2 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Four Seasons Hotels Limited - Turkey
, , Seychelles - Full Time
Skills Needed
Hygiene Procedures, Haccp Norms, Quality Standards, Team Management, Communication, Culinary Preparation, Safety Standards, Inventory Management, Recipe Execution, Time Management, Cooking Techniques, Station Management, Motivational Environment, Problem Reporting, Service Management, Equipment Use
Specialization
Candidates should have knowledge of hygiene procedures and HACCP norms, as well as the ability to manage a team and communicate across various hierarchical levels. Experience in culinary preparation and adherence to quality standards is essential.
Assistant Sous Chef at Courtyard by Marriott Somerset KY
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Quality Control, Safety Procedures, Motivation, Coaching
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Courtyard by Marriott Somerset KY
Fujairah City, Fujairah Emirate, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Quality Monitoring, Kitchen Sanitation, Recipe Adherence, Team Collaboration, Professional Communication, Safety Compliance, Equipment Operation, Cold Food Preparation, Workstation Setup, Food Presentation, Time Management, Attention To Detail, Problem Solving
Specialization
A high school diploma or G.E.D. equivalent is preferred, along with at least 1 year of related work experience. No supervisory experience or specific licenses are required.
Executive Sous Chef at Springhill Suites by Marriott IndianapolisWestfield
Surat, gujarat, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef Full-time at Accor
Victoria, British Columbia, Canada - Full Time
Skills Needed
Culinary Operations, Menu Design, Food Safety, Budget Management, Team Leadership, Guest Engagement, Vendor Relationships, Training And Development, Communication Skills, Organizational Skills, Problem Solving, Inventory Management, Food Cost Calculation, Union Environment Experience, Detail Oriented, Self Motivated
Specialization
Candidates should have a minimum of 2 years' experience as Chef de Partie and a strong understanding of local food products. Certifications such as Food Safe Level 1 and Interprovincial Red Seal are required.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Khopoli, maharashtra, India - Full Time
Skills Needed
Team Management, Food Preparation, Hygiene Standards, Kitchen Supervision, Staff Training, Menu Planning, Cost Control, Guest Service, Time Management, Food Presentation, Motivation, Operational Effectiveness, Safety Provisions, Teamwork, Quality Control, Duty Roster Management
Specialization
Candidates should have a Diploma or Degree in Hotel Management. Experience in culinary roles is preferred, with a focus on team management and food quality.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Residence Inn by Marriott Columbus DT
Municipality of Al Shamal, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Problem Solving, Customer Service, Professionalism, Adaptability
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)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vignale, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chef de Partie - PM at Selland's Market Cafe' H Street
Sacramento, California, United States - Full Time
Skills Needed
Culinary Skills, Knife Skills, Wine Knowledge, Spirits Knowledge, Menu Memorization, Attention To Detail, Hospitality, Teamwork, Positive Attitude, Willingness To Learn, Food Safety, Sanitary Standards, Customer Engagement, High Pressure Environment, Service Excellence, Communication
Specialization
Candidates must have at least 2 years of experience in a fine dining or equivalent restaurant and possess knowledge of wine and spirits. They should also demonstrate a positive attitude, a willingness to learn, and reliable transportation.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Delta Calgary South Hotel by Marriott
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Employee Motivation, Professional Appearance
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)
Demi Chef de Partie at Marriott Courtyard WilkesBarreArena
Gorakhpur, Uttar Pradesh, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Employee Motivation, Customer Service, Problem Solving, Attention To Detail
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)
Demi Chef de Partie at Accor
Phuket, , Thailand - Full Time
Skills Needed
Culinary Expertise, Communication Skills, Attention To Detail, Creativity, Flexibility, Problem Solving, Time Management, Health And Safety Awareness, Haccp Knowledge
Specialization
Candidates should have at least 3 years of culinary experience in luxury hotels or top-notch restaurants. Strong communication skills, creativity, and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Creation, Cost Control, Quality Assurance, Event Coordination, Communication, Japanese Cuisine, Italian Cuisine, Leadership, Training, Detail Orientation, Adaptability, Creativity, Excel Proficiency, Food Safety, Inventory Management
Specialization
The ideal candidate should be a leader with a strong attention to detail and a passion for culinary arts, particularly in Japanese and Italian cuisines. They should also be adept in cost management and possess excellent communication skills.
Experience Required
Minimum 5 year(s)
Chef de secteur H/F at SMAC
Bourges, Centre, France - Full Time
Skills Needed
Team Management, Commercial Negotiation, Project Supervision, Safety Compliance, Market Research, Financial Management, Client Relations, Strategic Planning, Construction Management, Supplier Consultation, Organizational Skills, Problem Solving, Communication Skills, Technical Knowledge, Planning, Anticipation
Specialization
Candidates should have a Bac +3/5 or Engineering degree in Building or Civil Engineering, along with at least 5 years of successful experience in building envelope work. Management experience and strong technical knowledge are essential.
Experience Required
Minimum 5 year(s)