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Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Kuwait City, Capital Governorate, Kuwait - Full Time

Skills Needed
Culinary Talent, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Communication

Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.

Experience Required
Minimum 2 year(s)

Sous Chef at CRG Dining

West Lafayette, Indiana, United States - Full Time

Skills Needed
Culinary Leadership, Team Management, Quality Assurance, Kitchen Operations, Creativity And Innovation, Financial Management, Organizational Skills, Time Management, Food Safety, Sanitation Certification

Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, preferably in an upscale dining establishment. A culinary degree or equivalent training is preferred, along with strong culinary skills and leadership abilities.

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Phnom Penh, Phnom Penh, Cambodia - Full Time

Skills Needed
Kitchen Operations, Food Quality, Hygiene Standards, Team Leadership, Cost Control, Menu Planning, Food Safety, Training, Coaching, Inventory Management, Communication, Creativity, Problem Solving, Time Management, Presentation Skills

Specialization
A diploma or professional training in Culinary Arts or equivalent is required, along with a minimum of 3–5 years of experience in a similar role. Strong knowledge of kitchen operations, food safety, and hygiene standards is essential.

Experience Required
Minimum 2 year(s)

Sous Chef at Hawkers Asian Street Food

St. Petersburg, Florida, United States - Full Time

Skills Needed
Kitchen Management, Culinary Management, Operations Leadership, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Staff Coaching, Sanitation, Food Safety, Vendor Relations, Team Motivation, Problem Solving, Disciplinary Issues, Health Department Audits

Specialization
Candidates must possess two years of kitchen or culinary management experience within a full-service, upscale restaurant concept. Key duties include ensuring food quality, managing kitchen cleanliness and equipment, adhering to safety standards, and actively coaching and developing the kitchen team.

Experience Required
Minimum 2 year(s)

Sous Chef at AVO TACO

Metairie, Louisiana, United States - Full Time

Skills Needed
Food Quality, Team Leadership, Kitchen Operations, Inventory Management, Cost Controls, Health And Safety Compliance, Servsafe, Coaching, Training, Performance Management, Menu Creation, Plating, Troubleshooting, Culinary Arts, Time Management

Specialization
Candidates must possess a minimum of 2 years in a Sous Chef or equivalent leadership role within a high-volume kitchen setting, demonstrating strong organizational skills and attention to detail. A passion for culinary arts and the proven ability to lead and develop a team in a fast-paced environment are essential requirements.

Experience Required
Minimum 2 year(s)

Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Tirupati, Andhra Pradesh, India - Full Time

Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Leadership, Customer Service, Performance Management, Coaching, Problem Solving, Interpersonal Communication

Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.

Experience Required
Minimum 2 year(s)

Sous Chef at Residence Inn by Marriott Bozeman

Colombo, Western Province, Sri Lanka - Full Time

Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Equipment Maintenance, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Communication

Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, preparing food, developing staff, and ensuring strict compliance with all food handling and sanitation regulations.

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

New Delhi, delhi, India - Full Time

Skills Needed
Stock Rotation, Cost Effectiveness, Work Schedules, Liaison, Food Presentation, Recipe Management, Teamwork Promotion, Haccp Procedures, Training Coordination, Performance Evaluation, Menu Planning, Budget Awareness, Team Management, Menu Knowledge, Sanitation Inspections, Requisition Follow Up

Specialization
Candidates must possess thorough knowledge of menus, recipes, HACCP procedures, and possess strong team management skills, including training, counseling, and performance evaluation.

Experience Required
Minimum 2 year(s)

Head Chef at Upper Crust Food Service

Bozeman, Montana, United States - Full Time

Skills Needed
Teamwork, Customer Service, Cooking Methods, Cuisines, Ingredients, Equipment, Sanitation, Food Safety, Menu Planning, Staff Management, Communication, Problem Solving, Time Management, Presentation Skills, Training, Inventory Management

Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, with a culinary degree being a plus. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.

Experience Required
Minimum 2 year(s)

Cook/Chef at Amavida at Lakes Park

Addison, Illinois, United States - Full Time

Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization

Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.

Cook/Chef at Bellingham at West Chester

Addison, Illinois, United States - Full Time

Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.

Cook/Chef at Timber Ridge at Talus

Addison, Illinois, United States - Full Time

Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement

Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.

Sous Chef at Atlas Restaurant Group

Houston, Texas, United States - Full Time

Skills Needed
Kitchen Management, Staff Supervision, Food Presentation, Menu Creation, Work Scheduling, Quality Control, Equipment Troubleshooting, Policy Enforcement, Disciplinary Action, Inventory Management, Product Rotation, Menu Tasting, Adaptability, Improvisation, Safety Compliance, Sanitation

Specialization
Candidates must possess a high school diploma or equivalent and a minimum of two to four years of experience working in a high-volume fine dining environment. The role requires the ability to produce high-quality dishes, maintain kitchen discipline, and collaborate with the Executive Chef on menu development.

Experience Required
Minimum 2 year(s)

Cook/Chef at Parkwood Retirement

Addison, Illinois, United States - Full Time

Specialization
Candidates must possess a minimum of one year of cooking experience in a restaurant, senior living setting, or equivalent environment. A high school diploma is required, though a culinary degree is preferred for this hospitality-focused role.

Sous Chef at Grecotel

Kos, South Aegean, Greece - Full Time

Skills Needed
Food Purchasing, Food Preparation, Quality Standards Maintenance, Sanitation, Cleanliness, Sop Adherence, Menu Development, Staff Training, Health And Safety Compliance, Inventory Management, Ordering Supplies, Menu Creation, Food Quality Management, Presentation, Team Management, Communication

Specialization
Candidates must have over 3 years of experience as a Sous Chef, preferably in a luxury hotel or resort, and possess the ability to manage and train a culinary team. Strong communication skills, experience with kitchen operations like ordering and inventory control, and flexibility to work varied hours are essential.

Experience Required
Minimum 2 year(s)

Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Pune, maharashtra, India - Full Time

Skills Needed
Culinary Arts, Food Preparation, Menu Development, Recipe Creation, Sanitation Standards, Food Handling, Staff Supervision, Budget Management, Inventory Control, Equipment Maintenance, Waste Control, Team Leadership, Guest Relations, Performance Management, Hiring, Training

Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, ensuring compliance with safety and sanitation laws, and leading the culinary team.

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Washington, District of Columbia, United States - Full Time

Skills Needed
Leadership, Supervision, Delegation, Prioritization, Team Motivation, Training, Goal Development, Budget Reviews, Menu Knowledge, Recipe Adherence, Quality Checks, Ecosure Compliance, Servesafe Compliance, Safety Promotion, Waste Minimization, Menu Development

Specialization
Candidates must possess three years of formal culinary school or equivalent experience, along with a minimum of three years in a leadership role as a Sous Chef across various kitchen stations, including pastries. Essential qualities include a passion for food, the ability to achieve perfection, effective supervisory and training skills, and the capacity to stay current with culinary trends.

Experience Required
Minimum 2 year(s)

Line Chef at Greene King

Brighton, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Cooking, Presentation Skills, Hygiene Maintenance, Safety Regulations, Team Communication, Pressure Management, Passion For Food, Learning New Skills, Teamwork

Specialization
The ideal candidate should be able to work under pressure in a busy kitchen and have a passion for delivering well-presented meals. A willingness to learn new skills and assist in various kitchen areas is also important.

Sous Chef at Normandy Farm Hotel/Blue Bell County Club

Blue Bell, Pennsylvania, United States - Full Time

Skills Needed
Kitchen Staff Management, Procurement, Food Preparation, Food Presentation, Sanitation, Regulation Compliance, Cost Control, Staff Coordination, Analytical Work, Financial Data Understanding, Communication Skills, Leadership, Quality Control

Specialization
Applicants must possess a minimum of two years of experience as a Sous Chef and be legally authorized to work in the United States, requiring English proficiency. The role demands supervision/management skills, the ability to coordinate staff in high-volume settings, and a thorough knowledge of Food and Beverage/Hospitality practices, including understanding financial data.

Experience Required
Minimum 2 year(s)

Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Surabaya, East Java, Indonesia - Full Time

Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Communication, Financial Decision Making

Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.

Experience Required
Minimum 2 year(s)

Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Kuwait City, Capital Governorate, Kuwait -

Full Time

Start Date

Immediate

Expiry Date

23 May, 26

Salary

0.0

Posted On

22 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Talent, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Communication

Industry

Hospitality

Description

JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. 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. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. 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. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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.

Responsibilities

The Sous Chef is accountable for the overall success of daily kitchen operations, personally performing tasks while leading staff and managing all food-related functions. This includes supervising all kitchen areas to ensure consistent, high-quality product production while adhering to operating budgets and guiding staff development.

Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Kuwait City, Capital Governorate, Kuwait - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at CRG Dining

West Lafayette, Indiana, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Phnom Penh, Phnom Penh, Cambodia - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Hawkers Asian Street Food

St. Petersburg, Florida, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at AVO TACO

Metairie, Louisiana, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Tirupati, Andhra Pradesh, India - Full Time

Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.

Experience Required
Minimum 2 year(s)

Sous Chef at Residence Inn by Marriott Bozeman

Colombo, Western Province, Sri Lanka - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

New Delhi, delhi, India - Full Time

Specialization
Candidates must possess thorough knowledge of menus, recipes, HACCP procedures, and possess strong team management skills, including training, counseling, and performance evaluation.

Experience Required
Minimum 2 year(s)

Head Chef at Upper Crust Food Service

Bozeman, Montana, United States - Full Time

Experience Required
Minimum 2 year(s)

Cook/Chef at Amavida at Lakes Park

Addison, Illinois, United States - Full Time

Cook/Chef at Bellingham at West Chester

Addison, Illinois, United States - Full Time

Cook/Chef at Timber Ridge at Talus

Addison, Illinois, United States - Full Time

Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement

Sous Chef at Atlas Restaurant Group

Houston, Texas, United States - Full Time

Experience Required
Minimum 2 year(s)

Cook/Chef at Parkwood Retirement

Addison, Illinois, United States - Full Time

Sous Chef at Grecotel

Kos, South Aegean, Greece - Full Time

Experience Required
Minimum 2 year(s)

Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Pune, maharashtra, India - Full Time

Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, ensuring compliance with safety and sanitation laws, and leading the culinary team.

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Washington, District of Columbia, United States - Full Time

Experience Required
Minimum 2 year(s)

Line Chef at Greene King

Brighton, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Cooking, Presentation Skills, Hygiene Maintenance, Safety Regulations, Team Communication, Pressure Management, Passion For Food, Learning New Skills, Teamwork

Sous Chef at Normandy Farm Hotel/Blue Bell County Club

Blue Bell, Pennsylvania, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Surabaya, East Java, Indonesia - Full Time

Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.

Experience Required
Minimum 2 year(s)