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Sous Chef at Minor International
Malé, , Maldives - Full Time
Skills Needed
Food Safety, Culinary Skills, Menu Development, Inventory Management, Team Leadership, Budget Management, Food Preparation, Sanitation Practices, Training, Communication, Asset Management, Preventative Maintenance, Customer Service, Problem Solving, Time Management, Creativity
Specialization
Candidates should have experience in culinary management and a strong understanding of food safety practices. Leadership skills and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Menu Development, Inventory Management, Food Safety, Team Leadership, Budget Management, Culinary Presentation, Staff Training, Communication, Problem Solving, Asset Management, Preventative Maintenance, Inter Departmental Relations, Sanitation Practices, Forecasting, Customer Service
Specialization
Candidates should have experience in culinary management and a strong understanding of food safety practices. Leadership skills and the ability to forecast business demands are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
New York, New York, United States - Full Time
Skills Needed
Leadership, Culinary Skills, Interpersonal Skills, Problem Solving, Reliability, Teamwork, Guest Service, Menu Development, Communication, Time Management, Sanitation, Creativity, Staffing, Scheduling, Food Preparation, Attention To Detail
Specialization
Previous leadership experience in the culinary field is required, along with a diploma or certification in a culinary discipline being an asset. Strong interpersonal skills and the ability to work well under pressure are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at MAMA BIRD WEST JORDAN
West Jordan, Utah, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Southern Cuisine, Leadership, Communication, Inventory Management, Food Safety, Team Collaboration, Training, Mentoring, Cleanliness, Organization, High Volume Environment, Plating, Portioning, Service
Specialization
Candidates should have at least 3 years of kitchen experience, including 1 year in a supervisory role. A strong knowledge of Southern cuisine and food safety certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Madison, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Scheduling, Quality Control, Emotional Intelligence, Innovation, Positive Attitude, Energy
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and mentor team members.
Experience Required
Minimum 2 year(s)
Sous Chef at ASM Global
Rochester, Minnesota, United States - Full Time
Skills Needed
Culinary Arts, Team Building, Communication Skills, Customer Service, Kitchen Sanitation, Inventory Management, Menu Planning, Quality Control, Food Production, Vendor Relationships, Microsoft Word, Microsoft Excel, Microsoft Powerpoint, Detail Oriented, Organizational Skills, Flexibility
Specialization
Candidates should have a degree or certification from an accredited culinary arts institute and 2 to 4 years of experience as a sous chef in a high-volume food industry. Strong managerial, team building, and communication skills are essential, along with knowledge of kitchen sanitation and equipment operation.
Experience Required
Minimum 2 year(s)
Sous Chef at Sapporo-Stone Brewing
Escondido, California, United States - Full Time
Skills Needed
Leadership, Training, Food Preparation, Sanitation, Inventory Management, Communication, Team Collaboration, Recipe Adherence, Quality Control, Culinary Skills, Event Support, Performance Feedback, Cost Control, Problem Solving, Time Management, Customer Service
Specialization
A high school diploma or GED is required, with a culinary degree preferred. Candidates should have at least 4 years of experience as a Sous Chef in a food service operation with sales exceeding $4M.
Experience Required
Minimum 5 year(s)
Sous Chef at Boca
Winter Park, Florida, United States - Full Time
Skills Needed
Exceptional Cooking Skills, Kitchen Staff Management, Best Practices In Catering, Health And Safety Standards, Microsoft Office Proficiency, Point Of Sale Software, Restaurant Management Software, Multitasking, Working Under Pressure, Verbal Communication Skills, Written Communication Skills, Attention To Detail, Organizational Skills
Specialization
Candidates must have exceptional cooking skills and the ability to manage and motivate kitchen staff. Familiarity with health and safety standards and experience in the restaurant industry are also required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
, Georgia, United States - Full Time
Skills Needed
Culinary Experience, Menu Planning, Cost Control, Food Preparation, Supervisory Skills, Leadership Skills, Training Skills, Management Skills, Coaching Skills, Food Safety, Sanitation, Presentation, Computer Skills, Ms Office, Inventory Management, Food Quality
Specialization
Candidates should have 5 years of related culinary experience, including 1 year at the management level. An Associate’s degree in Culinary Arts is preferred, along with knowledge of food trends and safety regulations.
Experience Required
Minimum 5 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Development, Communication Skills, Food Safety, Inventory Management, Financial Management, Qsr Experience, Coaching, Problem Solving, Hospitality, Operational Management, Sanitation Standards, Recruitment, Training, Customer Satisfaction
Specialization
Candidates should have a minimum of 3 years of sous chef experience and 5 years of kitchen experience, with a culinary degree preferred. Extensive knowledge of culinary fundamentals and the food industry is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Sige Relais Chateaux
St. Helena, California, United States - Full Time
Skills Needed
Communication Skills, Leadership Skills, Food Safety Procedures, Menu Development, Costing Analysis, Problem Solving, Team Player, Detail Oriented, Organized, Service Oriented, Bilingual, Supervisory Experience, Upscale Cuisine Knowledge, Microsoft Word, Microsoft Excel
Specialization
Candidates must have a minimum of 10 years of professional cooking experience and 3 years of supervisory experience. A background in upscale Mexican cuisine and previous menu development experience is preferred.
Experience Required
Minimum 10 year(s)
Sous Chef at Avion Hospitality Employee Services LLC
Kansas City, Missouri, United States - Full Time
Skills Needed
Menu Creation, Food Safety, Staff Training, Inventory Management, Customer Service, Problem Solving, Leadership, Budget Management, Time Management, Communication, Plating Presentation, Sanitation Regulations, High Pressure Situations, Windows Operating Systems, Food Cost Control, Team Coordination, Catering Management
Specialization
Candidates typically require a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant. They must possess strong leadership skills, be proficient in relevant software, and be able to work under pressure.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Expertise, Team Leadership, Menu Development, Food Safety Compliance, Inventory Management, Communication Skills, Interpersonal Skills, Recipe Development, Event Planning, Budget Management, Hospitality, Supplier Relations, Culinary Innovation, Coaching, Presentation Skills, Customer Service
Specialization
Candidates must have a culinary school degree or professional certifications and a minimum of 5 years of significant culinary leadership experience. Strong culinary expertise and excellent communication skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Miami, Florida, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Quality Standards, Emotional Intelligence, Scheduling, Training, Positive Attitude, Innovation
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. Flexibility to work evenings, weekends, and holidays is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Schulte Hospitality Group
Portland, Oregon, United States - Full Time
Skills Needed
Cleanliness, Sanitation, Menu Planning, Food Preparation, Quality Control, Ordering Supplies, Budget Management, Labor Management, Coaching, Guest Interaction, Problem Solving, Teamwork, Multi Tasking, Leadership, Communication, Creativity
Specialization
A Bachelor's degree is preferred along with a minimum of two years of experience in a culinary leadership role. Food safety certification is also preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Sustainable Restaurant Group
Seattle, Washington, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Experience, Sushi Experience, Food Safety, Inventory Management, Training Systems, Knife Skills, Quality Control, Positive Culture, Accountability, Communication, Critical Thinking, Food Handling, Kitchen Management, Profit And Loss, Sanitation Standards
Specialization
Candidates should have at least 2 years of culinary experience in a high-volume kitchen and 6 months of supervisory experience. Sushi experience is preferred, along with a valid Food Handlers Card.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Positive Attitude, Innovation, Collaboration
Specialization
The ideal candidate should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The VIG FIllmore
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards, Positive Attitude, Professionalism
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Innovation, Menu Development, Food Presentation, Team Leadership, Food Safety, Inventory Control, Communication Skills, Interpersonal Skills, Indian Cuisine, Rajasthani Specialties, Budget Management, Culinary Trends, Training And Mentoring, Supplier Collaboration, Fast Paced Environment, Detail Orientation
Specialization
Candidates should have a minimum of 5 years of experience in culinary operations and extensive knowledge of Indian cuisine, particularly Rajasthani specialties. A diploma from a reputable culinary school is preferred, along with valid food safety certifications.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Innovation, Coaching, Positive Attitude
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, and flexibility to work evenings, weekends, and holidays is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Malé, , Maldives -
Full Time

Start Date

Immediate

Expiry Date

14 Jan, 26

Salary

0.0

Posted On

16 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Safety, Culinary Skills, Menu Development, Inventory Management, Team Leadership, Budget Management, Food Preparation, Sanitation Practices, Training, Communication, Asset Management, Preventative Maintenance, Customer Service, Problem Solving, Time Management, Creativity

Industry

Hospitality

Description
Company Description Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America. Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. Balance between coolness and kindness, between design and function, and between service and privacy. Avani+ is an uplifted extension of the Avani brand with Avani+ Fares being one of few within the brand and is the first such branded resort in the Maldives The resort will have 200 keys and multiple F&B outlets as well as Spa, Recreation Diving and Water Sports Facilities Avani teams pride themselves as Open-minded, Upbeat and Genuine. Job Description • Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. • To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability. • To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place. • To adhere to Avani+ Fares Maldives food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Avani+ Fares Maldives presentation guidelines. • To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices. • To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production. • To be responsible for maintaining outlet safety at all times. • To be responsible for asset management of all outlet property and facilities. • Conduct a preventative maintenance inspection on a monthly basis. • To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests. • To supervise all Team Members including hiring and discipline in conjunction with the Executive Chef. • Promote positive inter-departmental relations through candid communication and cooperation. Additional Information We are Upbeat - We are Open-Minded - We are Genuine
Responsibilities
The Sous Chef will organize all activities within the Restaurant Kitchen area, ensuring a safe and profitable operation. Responsibilities include developing cuisine concepts, maintaining food safety, and supervising team members.
Sous Chef at Minor International
Malé, , Maldives - Full Time
Skills Needed
Food Safety, Culinary Skills, Menu Development, Inventory Management, Team Leadership, Budget Management, Food Preparation, Sanitation Practices, Training, Communication, Asset Management, Preventative Maintenance, Customer Service, Problem Solving, Time Management, Creativity
Specialization
Candidates should have experience in culinary management and a strong understanding of food safety practices. Leadership skills and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Menu Development, Inventory Management, Food Safety, Team Leadership, Budget Management, Culinary Presentation, Staff Training, Communication, Problem Solving, Asset Management, Preventative Maintenance, Inter Departmental Relations, Sanitation Practices, Forecasting, Customer Service
Specialization
Candidates should have experience in culinary management and a strong understanding of food safety practices. Leadership skills and the ability to forecast business demands are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
New York, New York, United States - Full Time
Skills Needed
Leadership, Culinary Skills, Interpersonal Skills, Problem Solving, Reliability, Teamwork, Guest Service, Menu Development, Communication, Time Management, Sanitation, Creativity, Staffing, Scheduling, Food Preparation, Attention To Detail
Specialization
Previous leadership experience in the culinary field is required, along with a diploma or certification in a culinary discipline being an asset. Strong interpersonal skills and the ability to work well under pressure are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at MAMA BIRD WEST JORDAN
West Jordan, Utah, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Southern Cuisine, Leadership, Communication, Inventory Management, Food Safety, Team Collaboration, Training, Mentoring, Cleanliness, Organization, High Volume Environment, Plating, Portioning, Service
Specialization
Candidates should have at least 3 years of kitchen experience, including 1 year in a supervisory role. A strong knowledge of Southern cuisine and food safety certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Madison, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Scheduling, Quality Control, Emotional Intelligence, Innovation, Positive Attitude, Energy
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and mentor team members.
Experience Required
Minimum 2 year(s)
Sous Chef at ASM Global
Rochester, Minnesota, United States - Full Time
Skills Needed
Culinary Arts, Team Building, Communication Skills, Customer Service, Kitchen Sanitation, Inventory Management, Menu Planning, Quality Control, Food Production, Vendor Relationships, Microsoft Word, Microsoft Excel, Microsoft Powerpoint, Detail Oriented, Organizational Skills, Flexibility
Specialization
Candidates should have a degree or certification from an accredited culinary arts institute and 2 to 4 years of experience as a sous chef in a high-volume food industry. Strong managerial, team building, and communication skills are essential, along with knowledge of kitchen sanitation and equipment operation.
Experience Required
Minimum 2 year(s)
Sous Chef at Sapporo-Stone Brewing
Escondido, California, United States - Full Time
Skills Needed
Leadership, Training, Food Preparation, Sanitation, Inventory Management, Communication, Team Collaboration, Recipe Adherence, Quality Control, Culinary Skills, Event Support, Performance Feedback, Cost Control, Problem Solving, Time Management, Customer Service
Specialization
A high school diploma or GED is required, with a culinary degree preferred. Candidates should have at least 4 years of experience as a Sous Chef in a food service operation with sales exceeding $4M.
Experience Required
Minimum 5 year(s)
Sous Chef at Boca
Winter Park, Florida, United States - Full Time
Skills Needed
Exceptional Cooking Skills, Kitchen Staff Management, Best Practices In Catering, Health And Safety Standards, Microsoft Office Proficiency, Point Of Sale Software, Restaurant Management Software, Multitasking, Working Under Pressure, Verbal Communication Skills, Written Communication Skills, Attention To Detail, Organizational Skills
Specialization
Candidates must have exceptional cooking skills and the ability to manage and motivate kitchen staff. Familiarity with health and safety standards and experience in the restaurant industry are also required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
, Georgia, United States - Full Time
Skills Needed
Culinary Experience, Menu Planning, Cost Control, Food Preparation, Supervisory Skills, Leadership Skills, Training Skills, Management Skills, Coaching Skills, Food Safety, Sanitation, Presentation, Computer Skills, Ms Office, Inventory Management, Food Quality
Specialization
Candidates should have 5 years of related culinary experience, including 1 year at the management level. An Associate’s degree in Culinary Arts is preferred, along with knowledge of food trends and safety regulations.
Experience Required
Minimum 5 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Development, Communication Skills, Food Safety, Inventory Management, Financial Management, Qsr Experience, Coaching, Problem Solving, Hospitality, Operational Management, Sanitation Standards, Recruitment, Training, Customer Satisfaction
Specialization
Candidates should have a minimum of 3 years of sous chef experience and 5 years of kitchen experience, with a culinary degree preferred. Extensive knowledge of culinary fundamentals and the food industry is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Sige Relais Chateaux
St. Helena, California, United States - Full Time
Skills Needed
Communication Skills, Leadership Skills, Food Safety Procedures, Menu Development, Costing Analysis, Problem Solving, Team Player, Detail Oriented, Organized, Service Oriented, Bilingual, Supervisory Experience, Upscale Cuisine Knowledge, Microsoft Word, Microsoft Excel
Specialization
Candidates must have a minimum of 10 years of professional cooking experience and 3 years of supervisory experience. A background in upscale Mexican cuisine and previous menu development experience is preferred.
Experience Required
Minimum 10 year(s)
Sous Chef at Avion Hospitality Employee Services LLC
Kansas City, Missouri, United States - Full Time
Skills Needed
Menu Creation, Food Safety, Staff Training, Inventory Management, Customer Service, Problem Solving, Leadership, Budget Management, Time Management, Communication, Plating Presentation, Sanitation Regulations, High Pressure Situations, Windows Operating Systems, Food Cost Control, Team Coordination, Catering Management
Specialization
Candidates typically require a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant. They must possess strong leadership skills, be proficient in relevant software, and be able to work under pressure.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Expertise, Team Leadership, Menu Development, Food Safety Compliance, Inventory Management, Communication Skills, Interpersonal Skills, Recipe Development, Event Planning, Budget Management, Hospitality, Supplier Relations, Culinary Innovation, Coaching, Presentation Skills, Customer Service
Specialization
Candidates must have a culinary school degree or professional certifications and a minimum of 5 years of significant culinary leadership experience. Strong culinary expertise and excellent communication skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Miami, Florida, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Quality Standards, Emotional Intelligence, Scheduling, Training, Positive Attitude, Innovation
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. Flexibility to work evenings, weekends, and holidays is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Schulte Hospitality Group
Portland, Oregon, United States - Full Time
Skills Needed
Cleanliness, Sanitation, Menu Planning, Food Preparation, Quality Control, Ordering Supplies, Budget Management, Labor Management, Coaching, Guest Interaction, Problem Solving, Teamwork, Multi Tasking, Leadership, Communication, Creativity
Specialization
A Bachelor's degree is preferred along with a minimum of two years of experience in a culinary leadership role. Food safety certification is also preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Sustainable Restaurant Group
Seattle, Washington, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Experience, Sushi Experience, Food Safety, Inventory Management, Training Systems, Knife Skills, Quality Control, Positive Culture, Accountability, Communication, Critical Thinking, Food Handling, Kitchen Management, Profit And Loss, Sanitation Standards
Specialization
Candidates should have at least 2 years of culinary experience in a high-volume kitchen and 6 months of supervisory experience. Sushi experience is preferred, along with a valid Food Handlers Card.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Positive Attitude, Innovation, Collaboration
Specialization
The ideal candidate should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The VIG FIllmore
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards, Positive Attitude, Professionalism
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Innovation, Menu Development, Food Presentation, Team Leadership, Food Safety, Inventory Control, Communication Skills, Interpersonal Skills, Indian Cuisine, Rajasthani Specialties, Budget Management, Culinary Trends, Training And Mentoring, Supplier Collaboration, Fast Paced Environment, Detail Orientation
Specialization
Candidates should have a minimum of 5 years of experience in culinary operations and extensive knowledge of Indian cuisine, particularly Rajasthani specialties. A diploma from a reputable culinary school is preferred, along with valid food safety certifications.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Innovation, Coaching, Positive Attitude
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, and flexibility to work evenings, weekends, and holidays is required.
Experience Required
Minimum 2 year(s)