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Chef Jobs overseas

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Junior Sous Chef at Accor
Amman, Amman, Jordan - Full Time
Skills Needed
Peruvian Cuisine, Food Preparation, Quality Control, Team Supervision, Kitchen Operations, Guest Service, Inventory Management, Sanitation Policies, Problem Solving, Microsoft Windows, Opera System, English Fluency
Specialization
Requires previous culinary experience, Journeyman's papers or international equivalent, and a diploma in a culinary discipline. Candidates must be proficient in English and possess strong interpersonal skills to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Kitchen Operations Supervision, Menu Development, Food Quality Control, Haccp Standards, Staff Training And Mentoring, Inventory Management, Food Cost Control, Recipe Development, Time Management, Communication Skills, Culinary Techniques, Leadership
Specialization
Requires proven experience as a Chef de Partie or Junior Sous Chef in a high-volume setting and a culinary degree or equivalent experience. Must possess strong leadership skills, a thorough understanding of HACCP standards, and the flexibility to work rotating schedules.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F at DOUBLE DIMANCHE
Soorts-Hossegor, New Aquitaine, France - Full Time
Skills Needed
Customer Service, Order Taking, Wine Pairing, Table Management, Payment Processing, Teamwork, Organization, Autonomy
Specialization
Candidates should be organized, autonomous, and enjoy fast-paced service environments. Previous experience in a similar role is considered an asset.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Radisson Hotel Group
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Setting, Billing Management, Hygiene And Safety Standards, Organization, Teamwork, Windows Environment, French Language, English Language
Specialization
Candidates must have knowledge of hotel standards and products, be organized, and possess strong teamwork skills. Proficiency in French and English, as well as familiarity with Windows technology, is required.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Inventory Control, Team Leadership, Staff Training, Commercial Strategy, Merchandising, Supply Chain Management, Fresh Product Management, Recruitment, Sales Analysis
Specialization
Proven experience as a manager in the food sector, ideally within a supermarket butchery department. Requires strong commercial skills, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Strategy, Supplier Management, Merchandising, Inventory Management, Fresh Product Knowledge
Specialization
Successful experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial skills, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Phang-nga, , Thailand - Full Time
Skills Needed
Kitchen Organization, Cuisine Concept Development, Food Presentation, Inventory Management, Food Cost Control, Food Safety, Sanitation Practices, Menu Planning, Food Handling
Specialization
The candidate should be familiar with local markets to recommend seasonal menu changes. They must be capable of implementing food handling techniques and maintaining department budget goals.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, International Cuisines, All Day Dining Operations, Inventory Management, Menu Development, Food Presentation, Customer Service, Performance Appraisal, Budget Management, Loss Prevention
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates should be skilled in international cuisines and all-day dining operations.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Presentation, Performance Appraisal, Training, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Head Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji - Full Time
Skills Needed
Baking, Pastry Decoration, Culinary Leadership, Budget Management, Staff Training, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Personnel Management
Specialization
Requires a high school diploma with 5 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in pastry production and decorating.
Experience Required
Minimum 5 year(s)
Executive Chef I at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Sanitation Standards, Customer Service, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Outlet Sous Chef at Hard Rock Hotel & Casino Ottawa
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Staff Scheduling, Menu Planning, Food Production Control, Sanitation Standards, Inventory Management, Guest Relations, Health Department Compliance, Waste Reduction, Team Leadership
Specialization
Requires 4 to 5 years of experience in a high-volume kitchen, with at least one year in a leadership or Sous Chef role preferred. Candidates must be able to lift up to 50 pounds and pass a comprehensive gaming licensure background check.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a proven track record in professional pastry production.
Experience Required
Minimum 2 year(s)
Experienced chef at Greene King
Scunthorpe, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Time Management, Working Under Pressure, Menu Knowledge
Specialization
Candidates should have a passion for food and the ability to thrive in a fast-paced, high-pressure kitchen environment. A willingness to learn new skills and a team-oriented mindset are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Inventory Management, Training And Mentoring, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Pastry Arts
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef – Cold Line at Tashas Group
Sandton, Gauteng, South Africa - Full Time
Skills Needed
Cold Line Preparation, Plating And Presentation, Food Safety, Haccp, Mise En Place, Stock Control, Kitchen Operations, Quality Control, Team Collaboration, Time Management
Specialization
Previous experience in a cold kitchen environment is preferred along with a passion for hospitality. Candidates must possess strong organizational skills, attention to detail, and the ability to work in a fast-paced team environment.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Accor
Nanyuki, Laikipia County, Kenya - Full Time
Skills Needed
Pastry Production, Bakery Management, Dessert Design, Haccp, Food Safety, Cost Control, Staff Training, Inventory Management, Menu Development, Leadership, Plating Techniques, Budget Management, Organizational Skills, Quality Control, People Management, Communication
Specialization
Requires a degree in Pastry or Culinary Arts and at least 5 years of experience in a luxury hotel environment. Must possess strong leadership skills and expertise in modern pastry techniques and cost control.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Baking, Pastry Production, Sugar Work, Chocolate Skills, Leadership, Payroll Management, Recruitment, Training, Food Safety, Sanitation, Problem Solving, Interpersonal Skills, Microsoft Windows, Guest Service, Menu Development, Bread Production
Specialization
Requires extensive leadership experience in a pastry department and a diploma certification in a culinary discipline. Must possess strong skills in sugar and chocolate work and hold a mandatory State & Federal Food Handlers certification.
Experience Required
Minimum 5 year(s)
Junior Sous Chef at Accor
Amman, Amman, Jordan -
Full Time

Start Date

Immediate

Expiry Date

05 Sep, 26

Salary

0.0

Posted On

07 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Peruvian Cuisine, Food Preparation, Quality Control, Team Supervision, Kitchen Operations, Guest Service, Inventory Management, Sanitation Policies, Problem Solving, Microsoft Windows, Opera System, English Fluency

Industry

Hospitality

Description
Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description We are looking for a passionate Junior Sous Chef with experience in Peruvian cuisine to assist in daily kitchen operations. The successful candidate will support the Sous Chef in food preparation, quality control, and team supervision, while contributing to the authentic Peruvian dining experience through knowledge of traditional recipes and cooking method: Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Conduct daily shift briefings to kitchen Colleagues in absence of the Sous Chef Ensure all kitchen Colleagues are aware of standards and expectations Liaise with the Outlet Chef to keep open lines of communication regarding guest feedback Maintain proper rotation of product in all chillers to minimize wastage/spoilage Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications Previous experience in the Culinary field required Journeyman’s papers or international equivalent required Diploma Certification in a Culinary discipline an asset Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Additional Information Experience is an asset Prior experience working with Opera or a related system Strong interpersonal and problem solving abilities Fluency in English, additional languages are a plus Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

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Responsibilities
Assist in daily kitchen operations and support the Sous Chef in food preparation and quality control. Ensure consistency in a la carte and buffet menus while supervising kitchen staff and maintaining safety standards.
Junior Sous Chef at Accor
Amman, Amman, Jordan - Full Time
Skills Needed
Peruvian Cuisine, Food Preparation, Quality Control, Team Supervision, Kitchen Operations, Guest Service, Inventory Management, Sanitation Policies, Problem Solving, Microsoft Windows, Opera System, English Fluency
Specialization
Requires previous culinary experience, Journeyman's papers or international equivalent, and a diploma in a culinary discipline. Candidates must be proficient in English and possess strong interpersonal skills to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Kitchen Operations Supervision, Menu Development, Food Quality Control, Haccp Standards, Staff Training And Mentoring, Inventory Management, Food Cost Control, Recipe Development, Time Management, Communication Skills, Culinary Techniques, Leadership
Specialization
Requires proven experience as a Chef de Partie or Junior Sous Chef in a high-volume setting and a culinary degree or equivalent experience. Must possess strong leadership skills, a thorough understanding of HACCP standards, and the flexibility to work rotating schedules.
Experience Required
Minimum 2 year(s)
CHEF DE RANG H/F at DOUBLE DIMANCHE
Soorts-Hossegor, New Aquitaine, France - Full Time
Skills Needed
Customer Service, Order Taking, Wine Pairing, Table Management, Payment Processing, Teamwork, Organization, Autonomy
Specialization
Candidates should be organized, autonomous, and enjoy fast-paced service environments. Previous experience in a similar role is considered an asset.
Experience Required
Minimum 2 year(s)
Chef de rang H/F at Radisson Hotel Group
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Setting, Billing Management, Hygiene And Safety Standards, Organization, Teamwork, Windows Environment, French Language, English Language
Specialization
Candidates must have knowledge of hotel standards and products, be organized, and possess strong teamwork skills. Proficiency in French and English, as well as familiarity with Windows technology, is required.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Cergy, Ile-de-France, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Inventory Control, Team Leadership, Staff Training, Commercial Strategy, Merchandising, Supply Chain Management, Fresh Product Management, Recruitment, Sales Analysis
Specialization
Proven experience as a manager in the food sector, ideally within a supermarket butchery department. Requires strong commercial skills, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Chef Boucher H/F at Skiill
Metz, Grand Est, France - Full Time
Skills Needed
Department Management, Butchery Expertise, P&L Management, Stock Control, Team Leadership, Recruitment, Staff Training, Commercial Strategy, Supplier Management, Merchandising, Inventory Management, Fresh Product Knowledge
Specialization
Successful experience as a manager in a food environment, preferably in a supermarket butchery section. Requires strong commercial skills, rigor, autonomy, and a passion for fresh products.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at Minor International
Phang-nga, , Thailand - Full Time
Skills Needed
Kitchen Organization, Cuisine Concept Development, Food Presentation, Inventory Management, Food Cost Control, Food Safety, Sanitation Practices, Menu Planning, Food Handling
Specialization
The candidate should be familiar with local markets to recommend seasonal menu changes. They must be capable of implementing food handling techniques and maintaining department budget goals.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, International Cuisines, All Day Dining Operations, Inventory Management, Menu Development, Food Presentation, Customer Service, Performance Appraisal, Budget Management, Loss Prevention
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates should be skilled in international cuisines and all-day dining operations.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Inventory Management, Menu Planning, Culinary Arts, Budget Management, Guest Relations, Food Presentation, Performance Appraisal, Training, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Head Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji - Full Time
Skills Needed
Baking, Pastry Decoration, Culinary Leadership, Budget Management, Staff Training, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Personnel Management
Specialization
Requires a high school diploma with 5 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in pastry production and decorating.
Experience Required
Minimum 5 year(s)
Executive Chef I at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Sanitation Standards, Customer Service, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Outlet Sous Chef at Hard Rock Hotel & Casino Ottawa
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Staff Scheduling, Menu Planning, Food Production Control, Sanitation Standards, Inventory Management, Guest Relations, Health Department Compliance, Waste Reduction, Team Leadership
Specialization
Requires 4 to 5 years of experience in a high-volume kitchen, with at least one year in a leadership or Sous Chef role preferred. Candidates must be able to lift up to 50 pounds and pass a comprehensive gaming licensure background check.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Baking, Pastry Decorating, Culinary Leadership, Staff Training, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Quality Control, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and a proven track record in professional pastry production.
Experience Required
Minimum 2 year(s)
Experienced chef at Greene King
Scunthorpe, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Hygiene, Safety Regulations, Team Communication, Time Management, Working Under Pressure, Menu Knowledge
Specialization
Candidates should have a passion for food and the ability to thrive in a fast-paced, high-pressure kitchen environment. A willingness to learn new skills and a team-oriented mindset are essential.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Scheduling, Food Safety, Inventory Management, Menu Planning, Guest Service, Team Leadership, Portion Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Junior Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Inventory Management, Training And Mentoring, Plating And Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Pastry Arts
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef – Cold Line at Tashas Group
Sandton, Gauteng, South Africa - Full Time
Skills Needed
Cold Line Preparation, Plating And Presentation, Food Safety, Haccp, Mise En Place, Stock Control, Kitchen Operations, Quality Control, Team Collaboration, Time Management
Specialization
Previous experience in a cold kitchen environment is preferred along with a passion for hospitality. Candidates must possess strong organizational skills, attention to detail, and the ability to work in a fast-paced team environment.
Experience Required
Minimum 2 year(s)
Pastry Sous Chef at Accor
Nanyuki, Laikipia County, Kenya - Full Time
Skills Needed
Pastry Production, Bakery Management, Dessert Design, Haccp, Food Safety, Cost Control, Staff Training, Inventory Management, Menu Development, Leadership, Plating Techniques, Budget Management, Organizational Skills, Quality Control, People Management, Communication
Specialization
Requires a degree in Pastry or Culinary Arts and at least 5 years of experience in a luxury hotel environment. Must possess strong leadership skills and expertise in modern pastry techniques and cost control.
Experience Required
Minimum 5 year(s)
Pastry Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Baking, Pastry Production, Sugar Work, Chocolate Skills, Leadership, Payroll Management, Recruitment, Training, Food Safety, Sanitation, Problem Solving, Interpersonal Skills, Microsoft Windows, Guest Service, Menu Development, Bread Production
Specialization
Requires extensive leadership experience in a pastry department and a diploma certification in a culinary discipline. Must possess strong skills in sugar and chocolate work and hold a mandatory State & Federal Food Handlers certification.
Experience Required
Minimum 5 year(s)