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Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, 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 Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain luxury hospitality standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Maldives - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Team Training, Customer Service, Sanitation Standards, Operational Planning
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 the ability to maintain strict food sanitation and quality standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Algiers, Algiers, Algeria - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Training And Coaching, 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. Must possess 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
Subang Jaya City Council, Selangor, 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. Must demonstrate strong leadership skills and the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
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 leadership-oriented professional with strong pedagogical skills and a commitment to detail. Candidates must be comfortable working in a high-volume environment (150 covers) and be open to learning new culinary techniques.
Experience Required
Minimum 5 year(s)
Sous Chef (H/F) at Loulou Groupe
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Cooking Techniques, Team Management, Kitchen Organization, Hygiene And Safety Standards, Inventory Control, Creativity, Proactivity, Communication, Autonomy, Teamwork
Specialization
The ideal candidate must possess strong mastery of culinary and cooking techniques along with rigor in activity management. Soft skills such as creativity, dynamism, and a strong team spirit are essential.
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.
Production Chef at Highland Square Mustard Seed Market and Cafe
Akron, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Scratch Cooking, Sanitation Procedures, Temperature Control, Recipe Adherence, Catering, Portion Control, Kitchen Equipment Operation, Teamwork, Attention To Detail, Customer Service, Planning & Organizing
Specialization
Requires a high school diploma or equivalent, with a Culinary Arts degree or experience in natural/organic foods being desirable. Must be able to lift up to 50 lbs and operate professional kitchen equipment.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Eataly North America
Boston, Massachusetts, United States - Full Time
Skills Needed
Italian Cuisine, Team Management, Menu Planning, Financial Budgeting, Inventory Management, Employee Training, Leadership, Communication, Computer Skills, Kitchen Equipment Operation
Specialization
Candidates need 5+ years of chef experience with at least 2 years in management and knowledge of Italian cuisine. A bachelor's degree or culinary arts training is highly preferred.
Experience Required
Minimum 5 year(s)
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. Candidates must be comfortable working in a high-volume environment (150 covers) and be open to learning new culinary techniques.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Management, Menu Cost Control, Staff Mentoring, P&L Management, Kpi Analysis, Recruitment, Inventory Management, Fine Dining, Event Catering, Microsoft Excel, Interpersonal Communication
Specialization
Candidates must have at least five years of experience in culinary leadership roles, preferably within hotels and fine dining environments. Proficiency in operational metrics, basic math for inventory, and the physical ability to work in a high-volume kitchen are required.
Experience Required
Minimum 5 year(s)
SUSHI SOUS CHEF at SF MIAMI LLC
Miami, Florida, United States - Full Time
Skills Needed
Sushi Preparation, Maki Production, Nigiri Production, Sashimi Production, Menu Development, Food Safety, Haccp Compliance, Staff Training, Inventory Management, Plating Guidelines, Portion Control, Team Leadership
Specialization
Requires formal sushi training and 2-3 years of experience in a high-volume or fine-dining sushi environment. Candidates must possess strong technical sushi skills and the ability to work flexible shifts including weekends.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Labor Management, Food Safety, Financial Performance, Inventory Control, Team Leadership, Staff Training, Guest Experience, Sanitation Standards, P&L Management, Recruitment, Scheduling, Cost Calculation, Problem Solving, Multitasking
Specialization
Candidates must have proven expertise in back-of-house culinary operations and the ability to lead and develop a team in a high-volume environment. Strong communication, organizational skills, and a solid understanding of mathematical principles for cost calculations are required.
Experience Required
Minimum 5 year(s)
Sous Chef - ADD at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Kedah, Malaysia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Luxury Hospitality, Menu Planning, Team Leadership
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - 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 safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, haryana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Team Training, Customer Service, Sanitation Standards, Operational 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 strong understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Analysis, Leadership, Turkish Cuisine, Haccp, Recipe Development, Inventory Management, Team Building, Food Safety, Communication, Time Management
Specialization
Requires a minimum of 10 years of professional culinary experience, including 5 years in a leadership role within upscale hotels or restaurants. Must possess a culinary degree and be fluent in both Turkish and English.
Experience Required
Minimum 10 year(s)
CHEF - 48TH AVE at Denver Rescue Mission
Denver, Colorado, United States - Full Time
Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Menu Planning, Volunteer Management, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership
Specialization
Candidates must have previous commercial kitchen experience, a ServSafe certification (or ability to obtain one), and the ability to lift 50 pounds. The role requires a commitment to the organization's Christian faith and Statement of Faith.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Friends Homes
Greensboro, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Menu Development, Food Costing, Inventory Management, Staff Training, Sanitation Compliance, Vendor Management, Microsoft Excel, Microsoft Word, Budgeting, Staff Scheduling
Specialization
Requires at least 3 years of experience in a supervisory kitchen management role within a high-end culinary environment. Must possess a ServSafe certification and proficiency in Microsoft Office.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Staff Supervision, Inventory Management, Health And Safety Standards, Recipe Standardization, Staff Training And Mentoring, Food Cost Control, Labor Expense Management, Culinary Techniques, Sanitation Practices, Luxury Hospitality
Specialization
Requires 5-8 years of culinary experience in established restaurants or catering, with prior experience as a Chef de Cuisine or Sous Chef. Experience working within a luxury hotel environment is required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. -
Full Time

Start Date

Immediate

Expiry Date

13 Oct, 26

Salary

0.0

Posted On

15 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating and Presentation, Customer Service, Employee Training, Sanitation Standards, Operational Leadership

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. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.   Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.   Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.   In joining The Ritz-Carlton, 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 the culinary staff. Manages food-related functions, including menu coordination, purchasing, and maintaining operating budgets and sanitation standards.
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Customer Service, Employee Training, 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 Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain luxury hospitality standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Maldives - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Team Training, Customer Service, Sanitation Standards, Operational Planning
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 the ability to maintain strict food sanitation and quality standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Algiers, Algiers, Algeria - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Control, Plating And Presentation, Training And Coaching, 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. Must possess 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
Subang Jaya City Council, Selangor, 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. Must demonstrate strong leadership skills and the ability to maintain strict sanitation and food standards.
Experience Required
Minimum 2 year(s)
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 leadership-oriented professional with strong pedagogical skills and a commitment to detail. Candidates must be comfortable working in a high-volume environment (150 covers) and be open to learning new culinary techniques.
Experience Required
Minimum 5 year(s)
Sous Chef (H/F) at Loulou Groupe
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Cooking Techniques, Team Management, Kitchen Organization, Hygiene And Safety Standards, Inventory Control, Creativity, Proactivity, Communication, Autonomy, Teamwork
Specialization
The ideal candidate must possess strong mastery of culinary and cooking techniques along with rigor in activity management. Soft skills such as creativity, dynamism, and a strong team spirit are essential.
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.
Production Chef at Highland Square Mustard Seed Market and Cafe
Akron, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Scratch Cooking, Sanitation Procedures, Temperature Control, Recipe Adherence, Catering, Portion Control, Kitchen Equipment Operation, Teamwork, Attention To Detail, Customer Service, Planning & Organizing
Specialization
Requires a high school diploma or equivalent, with a Culinary Arts degree or experience in natural/organic foods being desirable. Must be able to lift up to 50 lbs and operate professional kitchen equipment.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Eataly North America
Boston, Massachusetts, United States - Full Time
Skills Needed
Italian Cuisine, Team Management, Menu Planning, Financial Budgeting, Inventory Management, Employee Training, Leadership, Communication, Computer Skills, Kitchen Equipment Operation
Specialization
Candidates need 5+ years of chef experience with at least 2 years in management and knowledge of Italian cuisine. A bachelor's degree or culinary arts training is highly preferred.
Experience Required
Minimum 5 year(s)
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. Candidates must be comfortable working in a high-volume environment (150 covers) and be open to learning new culinary techniques.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Management, Menu Cost Control, Staff Mentoring, P&L Management, Kpi Analysis, Recruitment, Inventory Management, Fine Dining, Event Catering, Microsoft Excel, Interpersonal Communication
Specialization
Candidates must have at least five years of experience in culinary leadership roles, preferably within hotels and fine dining environments. Proficiency in operational metrics, basic math for inventory, and the physical ability to work in a high-volume kitchen are required.
Experience Required
Minimum 5 year(s)
SUSHI SOUS CHEF at SF MIAMI LLC
Miami, Florida, United States - Full Time
Skills Needed
Sushi Preparation, Maki Production, Nigiri Production, Sashimi Production, Menu Development, Food Safety, Haccp Compliance, Staff Training, Inventory Management, Plating Guidelines, Portion Control, Team Leadership
Specialization
Requires formal sushi training and 2-3 years of experience in a high-volume or fine-dining sushi environment. Candidates must possess strong technical sushi skills and the ability to work flexible shifts including weekends.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Labor Management, Food Safety, Financial Performance, Inventory Control, Team Leadership, Staff Training, Guest Experience, Sanitation Standards, P&L Management, Recruitment, Scheduling, Cost Calculation, Problem Solving, Multitasking
Specialization
Candidates must have proven expertise in back-of-house culinary operations and the ability to lead and develop a team in a high-volume environment. Strong communication, organizational skills, and a solid understanding of mathematical principles for cost calculations are required.
Experience Required
Minimum 5 year(s)
Sous Chef - ADD at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Kedah, Malaysia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Luxury Hospitality, Menu Planning, Team Leadership
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - 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 safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, haryana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Budget Management, Inventory Purchasing, Plating And Presentation, Team Training, Customer Service, Sanitation Standards, Operational 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 strong understanding of food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Cost Analysis, Leadership, Turkish Cuisine, Haccp, Recipe Development, Inventory Management, Team Building, Food Safety, Communication, Time Management
Specialization
Requires a minimum of 10 years of professional culinary experience, including 5 years in a leadership role within upscale hotels or restaurants. Must possess a culinary degree and be fluent in both Turkish and English.
Experience Required
Minimum 10 year(s)
CHEF - 48TH AVE at Denver Rescue Mission
Denver, Colorado, United States - Full Time
Skills Needed
Commercial Cooking, Kitchen Operations, Food Safety, Menu Planning, Volunteer Management, Inventory Management, Food Handling, Buffet Service, Staff Training, Sanitation Codes, Hospitality, Team Leadership
Specialization
Candidates must have previous commercial kitchen experience, a ServSafe certification (or ability to obtain one), and the ability to lift 50 pounds. The role requires a commitment to the organization's Christian faith and Statement of Faith.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Friends Homes
Greensboro, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Menu Development, Food Costing, Inventory Management, Staff Training, Sanitation Compliance, Vendor Management, Microsoft Excel, Microsoft Word, Budgeting, Staff Scheduling
Specialization
Requires at least 3 years of experience in a supervisory kitchen management role within a high-end culinary environment. Must possess a ServSafe certification and proficiency in Microsoft Office.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Staff Supervision, Inventory Management, Health And Safety Standards, Recipe Standardization, Staff Training And Mentoring, Food Cost Control, Labor Expense Management, Culinary Techniques, Sanitation Practices, Luxury Hospitality
Specialization
Requires 5-8 years of culinary experience in established restaurants or catering, with prior experience as a Chef de Cuisine or Sous Chef. Experience working within a luxury hotel environment is required.
Experience Required
Minimum 5 year(s)