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Chef Jobs overseas

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Chef de Cuisine at Three Oaks Senior Dining LLC
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Staff Supervision, Advanced Knife Skills, Plating & Presentation, Inventory Management, Production Planning, Microsoft Office, Google Docs, Mealsuite, Special Diet Preparation, Bakery Production, Performance Review, Catering
Specialization
Requires a high school diploma with 6 years of experience, or a culinary/hospitality degree with at least 4 years of experience. Candidates must possess advanced knife skills, proficiency in production software, and the ability to work flexible shifts including weekends and holidays.
Experience Required
Minimum 5 year(s)
Hotel Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Casual Dining, Banqueting, Menu Creation, Food Cost Management, Staff Leadership, Kitchen Supervision, Food Safety And Sanitation, Resource Management, Guest Satisfaction, Food Waste Reduction
Specialization
Candidates must have all-round expertise in casual dining and banqueting experience for groups of 10 to 100. A passion for fresh local ingredients and the ability to develop staff and create menus for various event styles are required.
Experience Required
Minimum 5 year(s)
Zorba Sous Chef at CityGate Hospitality
Naperville, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Inventory Management, Menu Development, Staff Supervision, Food Cost Control, Sanitation Procedures, Customer Service, Communication Skills, Kitchen Operations, Banquet Management, Scheduling
Specialization
Candidates must have a culinary degree or equivalent experience and a ServSafe certification. Prior experience as a Sous Chef and a flexible schedule for nights, weekends, and holidays are required.
Experience Required
Minimum 2 year(s)
Chef.fe de rang at Bouillon Restaurants
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Dish Service Management, Drink Preparation, Table Clearing, Wine Knowledge, Menu Expertise, Customer Service, Staff Training, Pressure Management, Hospitality
Specialization
Candidates must have previous experience as a Chef de Rang and the ability to handle high-pressure service rushes. A welcoming personality, strong energy, and a focus on impeccable customer experience are required.
Experience Required
Minimum 5 year(s)
Teppanyaki Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Teppanyaki Cooking, Sushi Preparation, Pan Asian Cuisine, English Communication, Food Safety Compliance, Food Presentation, Portion Control, Kitchen Management, Guest Interaction, Mise En Place
Specialization
Candidates must have previous experience as a Teppanyaki Chef with strong knowledge of sushi and Pan Asian cuisine. Excellent communication skills in English and the ability to work flexible shifts, including weekends, are required.
Experience Required
Minimum 2 year(s)
Junior Souschef at Biohotel Eggensberger
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Commis Chef/CDP at YASSAS THE GREEK WAY
Sydney, Queensland, Australia - Full Time
Skills Needed
N/A
Stabil Souschef at RA Hospitality Sverige
Stockholm, , Sweden - Full Time
Skills Needed
Leadership, Kitchen Management, Operational Management, Quality Control, Financial Knowledge, Planning, Food Safety, Communication, Problem Solving, Professionalism, Swedish Language, English Language
Specialization
Candidates must have experience as a Sous Chef or Head Chef with a strong ability to lead and take responsibility for kitchen operations. Proficiency in both Swedish and English, along with knowledge of food safety and economics, is required.
Experience Required
Minimum 5 year(s)
EN - Chefs & Cooks_Baker Chef at Radisson Hotel Group
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Baking Techniques, Pastry Production, Dough Preparation, Fermentation, Food Safety, Haccp Principles, Time Management, Creativity, Attention To Detail, Teamwork, Inventory Management, Cost Control
Specialization
Requires a diploma or certification in Bakery, Pastry, or Culinary Arts with proven experience in a high-volume kitchen. Must have strong knowledge of baking techniques, HACCP principles, and the physical stamina for early shifts.
Experience Required
Minimum 2 year(s)
Chef de Partie / Junior Chef at Halbersbacher Hospitality Group
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Chef de Partie / Junior Chef at Halbersbacher Hospitality Group
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Pastry Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Pastry Cooking, Food Preparation, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Recipe Adherence, Quality Control
Specialization
Candidates must be able to maintain high culinary standards and adhere to strict food safety and sanitation protocols. The role requires the ability to manage a workstation and coordinate with a professional kitchen team.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Team Leadership, Mentoring, Food Safety, Sanitation Standards, Menu Development, Inventory Management, Cost Control, Time Management, Communication, Culinary Arts
Specialization
Requires 2-4 years of experience in culinary operations and formal culinary training or relevant qualifications. Must have full working rights in Australia and the ability to work flexible hours, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chefs all Levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Food Hygiene, Attention To Detail, Kitchen Management, Fast Paced Environment
Specialization
Candidates must have a minimum of 3 years of culinary experience and a strong background in professional kitchens. Knowledge of HACCP, hygiene standards, and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Chefe de Atelier at Hermes
Fundão, , Portugal - Full Time
Skills Needed
Industrial Polishing, Metal Finishing, Team Coordination, Production Planning, Quality Control, Operational Management, Hse Compliance, Leadership, Brass And Stainless Steel Knowledge, Resource Management, Process Optimization, Technical Training
Specialization
Requires at least 3 years of experience in industrial polishing, metal finishing, and operational team management. Must possess strong leadership skills and technical knowledge of materials like brass and stainless steel.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at Accor
Noosa Heads, Queensland, Australia - Full Time
Skills Needed
Commercial Cooking, Food Safety, Kitchen Leadership, Stock Management, Menu Specification, Time Management, Communication, Attention To Detail, Food Presentation, Hygiene Standards
Specialization
Requires 3-4 years of commercial cooking experience or a relevant Certificate III or IV in Commercial Cookery. Must demonstrate strong leadership skills and a deep understanding of food safety and hygiene practices.
Experience Required
Minimum 2 year(s)
Chef - Part-time at Summerset
Hamilton, Waikato, New Zealand - Full Time
Skills Needed
Professional Cookery, Food Safety Planning, Menu Creation, Dietary Catering, Kitchen Management, Fine Dining Catering, Short Order Cooking, Team Leadership
Specialization
Requires a professional cookery qualification and experience working as a Cook or Chef. Candidates must have a sound understanding of Food Safety Plans and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Casual Demi Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Training, Food Safety, Hygiene Standards, Knife Skills, Cooking Techniques, Kitchen Operations, Time Management, Collaboration, Plating, Mise En Place, Inventory Management, Stock Control, Menu Development, Dietary Requirement Knowledge, Allergen Awareness, A La Carte Dining
Specialization
Requires proven culinary training or practical kitchen experience with strong proficiency in knife skills and fundamental cooking techniques. Candidates should possess physical stamina and a commitment to quality food preparation in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef, Operations at TOKYO GARDENS COMPANY
Houston, Texas, United States - Full Time
Skills Needed
Asian Cuisine, Sushi Preparation, Training, Food Safety, Haccp, Sanitation, Product Development, Inventory Management, Microsoft Office, Google Workspace, Leadership, Communication
Specialization
Candidates need 0-2 years of kitchen experience, preferably in Asian or sushi cuisine, and the ability to travel up to 50% of the time. Strong communication skills and proficiency in Microsoft Office and Google Workspace are required.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Quality Control
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 be able to supervise staff and maintain high culinary and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Three Oaks Senior Dining LLC
St. Louis, Missouri, United States -
Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

78000.0

Posted On

09 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Staff Supervision, Advanced Knife Skills, Plating & Presentation, Inventory Management, Production Planning, Microsoft Office, Google Docs, MealSuite, Special Diet Preparation, Bakery Production, Performance Review, Catering

Industry

Hospitality

Description
Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role The Chef de Cuisine will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ depending on business necessities and community requirements. This position reports to an Executive Chef. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment. TASKS Lead culinarian in the absence of the Executive Chef. Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed. Assure smooth kitchen operation by coordinating with related food and beverage departments. Maintain accurate records of all food ingredients used. Support the Executive Chef in creating new menus and see to their proper development and implementation. Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs. Direct supervision of day-to-day operation of all kitchen functions in the absence of the Executive Chef. Ensure preparation, plating and presentation standards are maintained. Support the Executive Chef in orienting employees to the department and providing training on job responsibilities. Support with and attend daily shift meetings and weekly in-service meetings. Support in providing all recipes for production sheets. Support with providing kitchen staff with daily production sheets that have recipes attached. Review BEO’s weekly and assign prep and other duties on the production sheets. Prioritize and assign work and conduct performance reviews. Recommend and implement procedural or production changes. Prepare food and serve residents & guests. Always provides the highest quality of service to residents & guests. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Reports all accidents and injuries in a timely manner. Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. Support with selecting recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. Support with entering Menu Cycles, Special Menus, Recipes, and Production information into MealSuite or other production programs in use. Support with teaching and training all staff members production system and production program as needed for their respective role. Advanced knife skills required. Uses production software to enter pre-and post-production data. Support with weekly inventory and enter inventory into the production. Perform other duties and responsibilities as assigned by the Executive Chef or GM. Requirements Qualifications and Requirements A high school diploma or equivalent with 6 years related work experience. A 2-year Culinary Degree or 4-year Hospitality degree with Four (4) or more years of related work experience. Must comply with any dress code requirements. Must be able to work lunch and dinner shifts, and occasional weekends and holidays. Must have working knowledge of Microsoft Office and Google Docs. Competencies Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action. Ability to motivate, develop, and direct people as they work and identify best people for the job. Ability to manage one's own time and the time of others. Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism. (ie; no cursing in the kitchen) Requires complete knowledge of kitchen equipment. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time. (up to 8 hours) Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction. Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. WORKING CONDITIONS Position is full-time. Full-time benefits include (but are not limited to): health, dental, life, vision, and long-term disability. Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities, working in refrigerated storage areas, or cooking. The noise level in the work environment is usually moderate to loud.
Responsibilities
The Chef de Cuisine is responsible for preparing and presenting high-quality meals for senior living residents while supervising kitchen staff. They support the Executive Chef in menu development, production planning, and ensuring strict adherence to sanitation and safety standards.
Chef de Cuisine at Three Oaks Senior Dining LLC
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Staff Supervision, Advanced Knife Skills, Plating & Presentation, Inventory Management, Production Planning, Microsoft Office, Google Docs, Mealsuite, Special Diet Preparation, Bakery Production, Performance Review, Catering
Specialization
Requires a high school diploma with 6 years of experience, or a culinary/hospitality degree with at least 4 years of experience. Candidates must possess advanced knife skills, proficiency in production software, and the ability to work flexible shifts including weekends and holidays.
Experience Required
Minimum 5 year(s)
Hotel Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Casual Dining, Banqueting, Menu Creation, Food Cost Management, Staff Leadership, Kitchen Supervision, Food Safety And Sanitation, Resource Management, Guest Satisfaction, Food Waste Reduction
Specialization
Candidates must have all-round expertise in casual dining and banqueting experience for groups of 10 to 100. A passion for fresh local ingredients and the ability to develop staff and create menus for various event styles are required.
Experience Required
Minimum 5 year(s)
Zorba Sous Chef at CityGate Hospitality
Naperville, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Inventory Management, Menu Development, Staff Supervision, Food Cost Control, Sanitation Procedures, Customer Service, Communication Skills, Kitchen Operations, Banquet Management, Scheduling
Specialization
Candidates must have a culinary degree or equivalent experience and a ServSafe certification. Prior experience as a Sous Chef and a flexible schedule for nights, weekends, and holidays are required.
Experience Required
Minimum 2 year(s)
Chef.fe de rang at Bouillon Restaurants
Paris, Ile-de-France, France - Full Time
Skills Needed
Order Taking, Dish Service Management, Drink Preparation, Table Clearing, Wine Knowledge, Menu Expertise, Customer Service, Staff Training, Pressure Management, Hospitality
Specialization
Candidates must have previous experience as a Chef de Rang and the ability to handle high-pressure service rushes. A welcoming personality, strong energy, and a focus on impeccable customer experience are required.
Experience Required
Minimum 5 year(s)
Teppanyaki Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Teppanyaki Cooking, Sushi Preparation, Pan Asian Cuisine, English Communication, Food Safety Compliance, Food Presentation, Portion Control, Kitchen Management, Guest Interaction, Mise En Place
Specialization
Candidates must have previous experience as a Teppanyaki Chef with strong knowledge of sushi and Pan Asian cuisine. Excellent communication skills in English and the ability to work flexible shifts, including weekends, are required.
Experience Required
Minimum 2 year(s)
Junior Souschef at Biohotel Eggensberger
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Commis Chef/CDP at YASSAS THE GREEK WAY
Sydney, Queensland, Australia - Full Time
Skills Needed
N/A
Stabil Souschef at RA Hospitality Sverige
Stockholm, , Sweden - Full Time
Skills Needed
Leadership, Kitchen Management, Operational Management, Quality Control, Financial Knowledge, Planning, Food Safety, Communication, Problem Solving, Professionalism, Swedish Language, English Language
Specialization
Candidates must have experience as a Sous Chef or Head Chef with a strong ability to lead and take responsibility for kitchen operations. Proficiency in both Swedish and English, along with knowledge of food safety and economics, is required.
Experience Required
Minimum 5 year(s)
EN - Chefs & Cooks_Baker Chef at Radisson Hotel Group
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Baking Techniques, Pastry Production, Dough Preparation, Fermentation, Food Safety, Haccp Principles, Time Management, Creativity, Attention To Detail, Teamwork, Inventory Management, Cost Control
Specialization
Requires a diploma or certification in Bakery, Pastry, or Culinary Arts with proven experience in a high-volume kitchen. Must have strong knowledge of baking techniques, HACCP principles, and the physical stamina for early shifts.
Experience Required
Minimum 2 year(s)
Chef de Partie / Junior Chef at Halbersbacher Hospitality Group
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Chef de Partie / Junior Chef at Halbersbacher Hospitality Group
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Pastry Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Pastry Cooking, Food Preparation, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Recipe Adherence, Quality Control
Specialization
Candidates must be able to maintain high culinary standards and adhere to strict food safety and sanitation protocols. The role requires the ability to manage a workstation and coordinate with a professional kitchen team.
Experience Required
Minimum 2 year(s)
Sous Chef-Junior at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Team Leadership, Mentoring, Food Safety, Sanitation Standards, Menu Development, Inventory Management, Cost Control, Time Management, Communication, Culinary Arts
Specialization
Requires 2-4 years of experience in culinary operations and formal culinary training or relevant qualifications. Must have full working rights in Australia and the ability to work flexible hours, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chefs all Levels at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Food Hygiene, Attention To Detail, Kitchen Management, Fast Paced Environment
Specialization
Candidates must have a minimum of 3 years of culinary experience and a strong background in professional kitchens. Knowledge of HACCP, hygiene standards, and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Chefe de Atelier at Hermes
Fundão, , Portugal - Full Time
Skills Needed
Industrial Polishing, Metal Finishing, Team Coordination, Production Planning, Quality Control, Operational Management, Hse Compliance, Leadership, Brass And Stainless Steel Knowledge, Resource Management, Process Optimization, Technical Training
Specialization
Requires at least 3 years of experience in industrial polishing, metal finishing, and operational team management. Must possess strong leadership skills and technical knowledge of materials like brass and stainless steel.
Experience Required
Minimum 2 year(s)
Senior Sous Chef at Accor
Noosa Heads, Queensland, Australia - Full Time
Skills Needed
Commercial Cooking, Food Safety, Kitchen Leadership, Stock Management, Menu Specification, Time Management, Communication, Attention To Detail, Food Presentation, Hygiene Standards
Specialization
Requires 3-4 years of commercial cooking experience or a relevant Certificate III or IV in Commercial Cookery. Must demonstrate strong leadership skills and a deep understanding of food safety and hygiene practices.
Experience Required
Minimum 2 year(s)
Chef - Part-time at Summerset
Hamilton, Waikato, New Zealand - Full Time
Skills Needed
Professional Cookery, Food Safety Planning, Menu Creation, Dietary Catering, Kitchen Management, Fine Dining Catering, Short Order Cooking, Team Leadership
Specialization
Requires a professional cookery qualification and experience working as a Cook or Chef. Candidates must have a sound understanding of Food Safety Plans and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Casual Demi Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Training, Food Safety, Hygiene Standards, Knife Skills, Cooking Techniques, Kitchen Operations, Time Management, Collaboration, Plating, Mise En Place, Inventory Management, Stock Control, Menu Development, Dietary Requirement Knowledge, Allergen Awareness, A La Carte Dining
Specialization
Requires proven culinary training or practical kitchen experience with strong proficiency in knife skills and fundamental cooking techniques. Candidates should possess physical stamina and a commitment to quality food preparation in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef, Operations at TOKYO GARDENS COMPANY
Houston, Texas, United States - Full Time
Skills Needed
Asian Cuisine, Sushi Preparation, Training, Food Safety, Haccp, Sanitation, Product Development, Inventory Management, Microsoft Office, Google Workspace, Leadership, Communication
Specialization
Candidates need 0-2 years of kitchen experience, preferably in Asian or sushi cuisine, and the ability to travel up to 50% of the time. Strong communication skills and proficiency in Microsoft Office and Google Workspace are required.
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Safety, Performance Appraisal, Staff Training, Quality Control
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 be able to supervise staff and maintain high culinary and sanitation standards.
Experience Required
Minimum 2 year(s)