Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 7451 results in (2) seconds Clear Filters

Jobs Search

About 7451 results in (2) seconds
Pastry Chef | Chefe de Confeitaria at Accor
Rio de Janeiro, Southeast, Brazil - Full Time
Skills Needed
French Pâtisserie, Chocolate Work, Bread Baking, Haccp, Menu Engineering, Recipe Costing, Team Leadership, Banqueting Production, Kitchen Hygiene, Inventory Management, Portuguese, English
Specialization
Requires a minimum of 8 years of professional pastry experience, including at least 3 years as a Head Pastry Chef in a 5-star or ultra-luxury hotel. Mastery of classic French techniques and fluency in Portuguese are essential.
Experience Required
Minimum 10 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Abbeville, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Coaching
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Saint-Amand-les-Eaux, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Coaching
Specialization
Requires a degree in catering (ideally Bac+2/BTS) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef de Partie F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Responsibility, Hygiene Standards, Food Preparation, Cooking, Quality Control, Food Storage, Instruction, Organization, Customer Satisfaction
Specialization
A diploma in Hospitality or Culinary Arts is preferred, along with professional kitchen experience in a similar establishment. Candidates should demonstrate a strong sense of responsibility and teamwork.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Barrière
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Preparation, Food Presentation, Hygiene Standards, Safety Regulations, Inventory Management, Stock Replenishment, Teamwork, Organization, Reactivity
Specialization
Candidates must have previous experience as a Chef de Partie or a relevant culinary degree. Applicants must be at least 18 years old, hold a clean criminal record, be an EU citizen, and be registered on electoral lists.
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Arts, French Cuisine, Team Leadership, Food Preparation, Quality Control, Menu Execution, Kitchen Management, Staff Supervision, Workflow Optimization, Precision Cooking
Specialization
The ideal candidate demonstrates mastery of both hot and cold kitchen stations and possesses strong organizational skills. You must be a team player capable of anticipating service needs and maintaining high standards of culinary precision.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Barrière
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Preparation, Food Presentation, Hygiene Standards, Safety Regulations, Inventory Management, Stock Replenishment, Teamwork, Organization, Reactivity
Specialization
Candidates must have prior experience as a Chef de Partie or a relevant culinary degree. Additionally, applicants must be at least 18 years old, hold a clean criminal record, be an EU citizen, and be registered on electoral lists.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Technique, Kitchen Management, Team Leadership, Organization, Quality Control, Cold Station Management, Hot Station Management, Mentoring, Mediterranean Cuisine
Specialization
Candidates must demonstrate mastery of their culinary domain and strong organizational skills to anticipate service needs. A proactive attitude and the ability to work collaboratively within a dynamic team are essential.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Api Restauration
Boulogne-Billancourt, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Preparation, Team Leadership, Organization, Rigor, Autonomy, Seasonal Cooking, Quality Control
Specialization
Candidates should hold a degree in hospitality or catering such as CAP, BEP, or Bac Pro. Significant experience in catering, preferably in collective dining, along with mastery of culinary techniques and HACCP standards is required.
Experience Required
Minimum 2 year(s)
Sous Chef - Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Si Sunthon, , Thailand - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Menu Planning, Food Presentation, Inventory Management, Training And Development, Quality Control, Team Leadership, Communication, Scheduling, Conflict Resolution, Safety Compliance, Culinary Arts, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Baking, Kitchen Sanitation, Food Safety, Portion Control, Equipment Maintenance, Teamwork, Professional Communication, Hygiene Compliance, Inventory Management
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Culinary Precision, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Quality Control, Staff Mentoring
Specialization
Candidates should be organized, energetic, and capable of leading a team in a high-volume environment. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Equipment Maintenance
Specialization
Candidates must have a high school diploma or GED with 4 years of experience, or a 2-year degree in Culinary Arts or a related field with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Quality Control, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Culinary Techniques, Production Management
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F at Groupe Réside Études
Gèdre, Occitania, France - Full Time
Skills Needed
Hot Kitchen Management, Cold Kitchen Management, Dish Preparation, Haccp, Stock Management, Ordering, Hygiene And Safety Standards, Creativity, Autonomy
Specialization
Candidates should ideally have a hospitality education or experience in gastronomy. Knowledge of HACCP standards and qualities such as autonomy, curiosity, and creativity are required.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F at Accor
Maffliers, Ile-de-France, France - Full Time
Skills Needed
Menu Improvement, Food Preparation, Recipe Adherence, Teamwork, Communication, Adaptability
Specialization
Candidates must be able to work effectively within a dynamic and challenging team environment. The role requires strong collaboration skills and the ability to maintain consistency in food production.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Culinary Precision, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Quality Control, Staff Mentoring
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Management, Kitchen Organization, Team Leadership, Quality Control, French Gastronomy, Cold Station Management, Hot Station Management, Mentoring
Specialization
Seeking a motivated professional capable of mastering their culinary domain and anticipating service needs. Must be a team player who proactively proposes improvements and drives energy within the kitchen.
Experience Required
Minimum 2 year(s)
Chef de partie F/H at Camping l'Océan - Cybèle Vacances
Bretignolles-sur-Mer, Pays de la Loire, France - Full Time
Skills Needed
Culinary Production, Station Management, Food Quality Control, Plating, Food Safety, Hygiene Standards, Team Supervision, Staff Training, Inventory Management, Kitchen Coordination
Specialization
The candidate must be able to manage culinary production and maintain high quality and presentation standards. Experience in supervising junior staff and coordinating with the kitchen team is required.
Experience Required
Minimum 2 year(s)
Subchef de Cozinha at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Santos, São Paulo, Brazil - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Inventory Management, Food Safety, Staff Training, Scheduling, Quality Control, Team Leadership, Communication, Conflict Resolution, Safety Compliance, Culinary Operations, Stock Monitoring, Employee Coaching
Specialization
Requires a technical, trade, or vocational school degree and 4 to 6 years of related work experience. Must have at least 2 years of supervisory experience in a kitchen environment.
Experience Required
Minimum 5 year(s)
Pastry Chef | Chefe de Confeitaria at Accor
Rio de Janeiro, Southeast, Brazil -
Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

0.0

Posted On

10 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

French Pâtisserie, Chocolate Work, Bread Baking, HACCP, Menu Engineering, Recipe Costing, Team Leadership, Banqueting Production, Kitchen Hygiene, Inventory Management, Portuguese, English

Industry

Hospitality

Description
Company Description Our Brand / Sofitel Emerging as a pioneering French luxury hospitality brand in 1964, Sofitel brings French zest and inspires heartfelt encounters to the most sought-after destinations worldwide. Seamlessly melding local culture with the French zest for life through remarkable savoir-faire and generous service, Sofitel is for free-minded travelers and arts and culture afficionados who have an appreciation for a refined and understated sense of modern luxury. Our Hotel / Sofitel Rio de Janeiro Ipanema A landmark for Sofitel in the Americas, Sofitel Rio de Janeiro Ipanema re-emerges as a revitalized beachfront icon where French elegance meets the vibrant Carioca lifestyle. Designed as a sanctuary of art, craftsmanship, and sensory experiences, the hotel sets a new benchmark for luxury hospitality in Rio de Janeiro. The property features 172 rooms and suites with the signature Sofitel MyBed, refined art-filled interiors, and sweeping views of Two Brothers Hill. Guests enjoy elevated dining at the 22nd-floor Chef’s Table, a rooftop infinity pool, wellness spa, Beach Club, and the exclusive Club Millésime lounge for personalized service and private check-in. Job Description The Pastry Chef is a creative and technical leader responsible for designing and delivering an exceptional pastry and dessert experience across all outlets of the Sofitel Rio de Janeiro Ipanema. From afternoon tea to bespoke wedding cakes, petit fours in the rooms to show-stopping dessert trolleys, this role is central to the hotel's culinary identity and guest experience. The ideal candidate brings artistry, rigour, and a genuine passion for the craft. Culinary creation & standards Design, develop, and execute all pastry, dessert, chocolate, and bread menus across hotel outlets Create seasonal and bespoke offerings aligned with the Sofitel brand philosophy and French culinary heritage Ensure consistent quality, presentation, and taste across all pastry production Develop signature pieces that reflect the hotel's identity and the vibrancy of Rio de Janeiro Collaborate with the Executive Chef on special events, galas, and curated culinary experiences Team leadership & development Lead, mentor, and develop the pastry team, fostering a culture of excellence and creativity Plan staffing, scheduling, and workload distribution across the pastry kitchen Conduct regular training sessions to uphold and elevate technical standards Participate actively in the pre-opening setup, including kitchen organization and team onboarding Operations & cost management Manage pastry kitchen operations in compliance with HACCP and all food safety regulations Control food costs, minimize waste, and manage inventory efficiently Source premium local and international ingredients in coordination with the purchasing team Maintain all equipment to the highest standards and flag maintenance needs promptly Guest experience Create memorable moments through bespoke amenities, birthday cakes, and personalized touches for VIP guests Respond to dietary requirements and allergies with creativity and care Engage with guests during special events to bring the pastry craft to life Qualifications Technical skills Fluent in Portuguese. English is highly valued Mastery of classic French pâtisserie and contemporary techniques Advanced skills in chocolate work and bread baking Strong knowledge of HACCP and kitchen hygiene standards Experience with large-scale banqueting production Proficiency in recipe costing and menu engineering Experience Minimum 8 years in professional pastry kitchens At least 3 years in a Head Pastry Chef or Chef Pâtissier role Proven experience in a 5-star or ultra-luxury hotel environment Pre-opening experience is a strong advantage International experience is highly valued Personal profile Creative visionary with a sharp eye for detail and aesthetics Calm, organised, and resilient under pressure Inspiring leader who develops and motivates their team Passionate about local ingredients and cultural storytelling through food Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
Lead the design and execution of all pastry, dessert, and bread menus across hotel outlets while maintaining high quality and brand standards. Manage the pastry team, oversee kitchen operations in compliance with safety regulations, and control food costs.
Pastry Chef | Chefe de Confeitaria at Accor
Rio de Janeiro, Southeast, Brazil - Full Time
Skills Needed
French Pâtisserie, Chocolate Work, Bread Baking, Haccp, Menu Engineering, Recipe Costing, Team Leadership, Banqueting Production, Kitchen Hygiene, Inventory Management, Portuguese, English
Specialization
Requires a minimum of 8 years of professional pastry experience, including at least 3 years as a Head Pastry Chef in a 5-star or ultra-luxury hotel. Mastery of classic French techniques and fluency in Portuguese are essential.
Experience Required
Minimum 10 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Abbeville, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Coaching
Specialization
Requires a degree in catering (ideally Bac+2) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef cuisinier - Cheffe cuisinière at Le Comptoir du Malt
Saint-Amand-les-Eaux, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Leadership, Team Coordination, Hygiene Standards Compliance, Profitability Management, Homemade Cooking, Organization, Rigor, Team Spirit, Coaching
Specialization
Requires a degree in catering (ideally Bac+2/BTS) and between 4 to 7 years of experience in a similar role. Candidates must be dynamic, ambitious, and passionate about homemade products.
Experience Required
Minimum 5 year(s)
Chef de Partie F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Teamwork, Responsibility, Hygiene Standards, Food Preparation, Cooking, Quality Control, Food Storage, Instruction, Organization, Customer Satisfaction
Specialization
A diploma in Hospitality or Culinary Arts is preferred, along with professional kitchen experience in a similar establishment. Candidates should demonstrate a strong sense of responsibility and teamwork.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Barrière
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Preparation, Food Presentation, Hygiene Standards, Safety Regulations, Inventory Management, Stock Replenishment, Teamwork, Organization, Reactivity
Specialization
Candidates must have previous experience as a Chef de Partie or a relevant culinary degree. Applicants must be at least 18 years old, hold a clean criminal record, be an EU citizen, and be registered on electoral lists.
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Arts, French Cuisine, Team Leadership, Food Preparation, Quality Control, Menu Execution, Kitchen Management, Staff Supervision, Workflow Optimization, Precision Cooking
Specialization
The ideal candidate demonstrates mastery of both hot and cold kitchen stations and possesses strong organizational skills. You must be a team player capable of anticipating service needs and maintaining high standards of culinary precision.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Barrière
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Preparation, Food Presentation, Hygiene Standards, Safety Regulations, Inventory Management, Stock Replenishment, Teamwork, Organization, Reactivity
Specialization
Candidates must have prior experience as a Chef de Partie or a relevant culinary degree. Additionally, applicants must be at least 18 years old, hold a clean criminal record, be an EU citizen, and be registered on electoral lists.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Technique, Kitchen Management, Team Leadership, Organization, Quality Control, Cold Station Management, Hot Station Management, Mentoring, Mediterranean Cuisine
Specialization
Candidates must demonstrate mastery of their culinary domain and strong organizational skills to anticipate service needs. A proactive attitude and the ability to work collaboratively within a dynamic team are essential.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Api Restauration
Boulogne-Billancourt, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Preparation, Team Leadership, Organization, Rigor, Autonomy, Seasonal Cooking, Quality Control
Specialization
Candidates should hold a degree in hospitality or catering such as CAP, BEP, or Bac Pro. Significant experience in catering, preferably in collective dining, along with mastery of culinary techniques and HACCP standards is required.
Experience Required
Minimum 2 year(s)
Sous Chef - Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Si Sunthon, , Thailand - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Menu Planning, Food Presentation, Inventory Management, Training And Development, Quality Control, Team Leadership, Communication, Scheduling, Conflict Resolution, Safety Compliance, Culinary Arts, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Baking, Kitchen Sanitation, Food Safety, Portion Control, Equipment Maintenance, Teamwork, Professional Communication, Hygiene Compliance, Inventory Management
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Culinary Precision, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Quality Control, Staff Mentoring
Specialization
Candidates should be organized, energetic, and capable of leading a team in a high-volume environment. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Equipment Maintenance
Specialization
Candidates must have a high school diploma or GED with 4 years of experience, or a 2-year degree in Culinary Arts or a related field with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen operations effectively.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Quality Control, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Culinary Techniques, Production Management
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F at Groupe Réside Études
Gèdre, Occitania, France - Full Time
Skills Needed
Hot Kitchen Management, Cold Kitchen Management, Dish Preparation, Haccp, Stock Management, Ordering, Hygiene And Safety Standards, Creativity, Autonomy
Specialization
Candidates should ideally have a hospitality education or experience in gastronomy. Knowledge of HACCP standards and qualities such as autonomy, curiosity, and creativity are required.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F at Accor
Maffliers, Ile-de-France, France - Full Time
Skills Needed
Menu Improvement, Food Preparation, Recipe Adherence, Teamwork, Communication, Adaptability
Specialization
Candidates must be able to work effectively within a dynamic and challenging team environment. The role requires strong collaboration skills and the ability to maintain consistency in food production.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Culinary Precision, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Quality Control, Staff Mentoring
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Management, Kitchen Organization, Team Leadership, Quality Control, French Gastronomy, Cold Station Management, Hot Station Management, Mentoring
Specialization
Seeking a motivated professional capable of mastering their culinary domain and anticipating service needs. Must be a team player who proactively proposes improvements and drives energy within the kitchen.
Experience Required
Minimum 2 year(s)
Chef de partie F/H at Camping l'Océan - Cybèle Vacances
Bretignolles-sur-Mer, Pays de la Loire, France - Full Time
Skills Needed
Culinary Production, Station Management, Food Quality Control, Plating, Food Safety, Hygiene Standards, Team Supervision, Staff Training, Inventory Management, Kitchen Coordination
Specialization
The candidate must be able to manage culinary production and maintain high quality and presentation standards. Experience in supervising junior staff and coordinating with the kitchen team is required.
Experience Required
Minimum 2 year(s)
Subchef de Cozinha at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Santos, São Paulo, Brazil - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Inventory Management, Food Safety, Staff Training, Scheduling, Quality Control, Team Leadership, Communication, Conflict Resolution, Safety Compliance, Culinary Operations, Stock Monitoring, Employee Coaching
Specialization
Requires a technical, trade, or vocational school degree and 4 to 6 years of related work experience. Must have at least 2 years of supervisory experience in a kitchen environment.
Experience Required
Minimum 5 year(s)