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Head Chef The View at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Scheduling, Food Presentation
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. Must possess strong leadership skills and the ability to manage kitchen shift operations and food safety compliance.
Experience Required
Minimum 2 year(s)
Sous Chef (Nights) at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Hygiene Standards, Stock Control, Team Leadership, Time Management, Budgeting, Coaching, Delegation, Strategic Thinking, Communication, Organization
Specialization
Proven experience as a CDP or Senior CDP in a high-volume environment is required. Candidates must demonstrate strong leadership skills, financial acumen for budgeting, and a passion for culinary excellence.
Experience Required
Minimum 2 year(s)
Chef - Aiuto cuoco at David Lloyd Clubs
Modena, Emilia-Romagna, Italy - Full Time
Skills Needed
Food Safety, Health And Safety Regulations, Culinary Skills, Customer Service, Teamwork, Self Motivation, Menu Development
Specialization
Candidates must have strong knowledge of food safety and health and safety regulations. The role requires a self-motivated individual who is comfortable working both independently and as part of a team.
Chef de quai (H/F) at InPost Ireland
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Conflict Resolution, Safety Compliance, Kpi Monitoring
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Prior experience in team management is prioritized over specific degrees.
Experience Required
Minimum 2 year(s)
Kitchen Grill Chef at Whitbread
Dover, England, United Kingdom - Full Time
Skills Needed
Grill Cooking, Food Preparation, Kitchen Teamwork, Catering, Cooking, Food Service
Specialization
Candidates must have previous catering experience to be considered for the role. The position requires an immediate start and the ability to work 18 hours per week.
Demi Chef (Pastry) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Pastry Baking, Food Safety, Communication, Teamwork, Ingredient Preparation, Kitchen Sanitation, Portion Control, Garnishing
Specialization
Candidates must be a qualified Pastry Chef with a trade qualification and strong knowledge of food safety. Previous experience in a similar luxury environment and a passion for culinary growth are highly valued.
Experience Required
Minimum 2 year(s)
Calling all Chefs! at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Food Presentation, Haccp Compliance, Food Safety, Kitchen Management, Menu Development, Stock Management, Customer Service, Teamwork, Communication, Time Management
Specialization
Requires a Certificate in Commercial Cookery and at least 2 years of experience, preferably in high-volume kitchens. Candidates must be available for a 7-day rotating roster including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef #26-037b at Naval Academy Business
Naval Academy, Maryland, United States - Full Time
Skills Needed
Culinary Techniques, Menu Standardization, Kitchen Supervision, Food Safety, Sanitation Standards, Boh Software, Plating, Banquet Preparation, Staff Training, Inventory Management, Recipe Development, Coordination, Problem Solving, Time Management, Communication, Leadership
Specialization
Candidates must have one year of specialized culinary experience or a graduate level education. Additional requirements include the ability to obtain a secret security clearance and U.S. citizenship for Tier 3 positions.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost Ireland
Wissous, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Kpi Monitoring, Conflict Resolution, Safety Regulation Compliance
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Prior experience in a similar leadership role is prioritized over specific degrees.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE H/F at DOUBLE DIMANCHE
Soorts-Hossegor, New Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Haccp, Team Leadership, Organization, Attention To Detail, Service Management, Inventory Control, Technical Sheet Compliance
Specialization
Confirmed experience as a Chef de Partie or an evolving Commis de Cuisine is required. Candidates must possess strong organizational skills, leadership abilities, and the capacity to handle high-pressure service environments.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost Ireland
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Kpi Monitoring, Conflict Resolution, Safety Regulation Compliance
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Experience in team management is prioritized over specific diplomas.
Experience Required
Minimum 2 year(s)
Sous Chef (Nights) at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Hygiene Standards, Stock Control, Ordering, Kitchen Organisation, Team Leadership, Mentoring, Training, Budgeting, Health And Safety, Time Management, Communication, Delegation, Strategic Thinking, Problem Solving
Specialization
Candidates must have proven experience as a CDP or Senior CDP in a high-volume environment. Strong organizational skills, a passion for food, and the ability to work a 5-over-7 shift pattern are essential.
Experience Required
Minimum 2 year(s)
Küchenchef (m/w/d) at b'mine hotels
Frankfurt, Hesse, Germany - Full Time
Skills Needed
Team Leadership, Asian Fusion Cuisine, Haccp Compliance, Budget Management, Cost Control, Menu Development, Staff Training, Inventory Management, Food Safety, Communication, Trend Analysis, Problem Solving, Quality Control, Supply Chain Management
Specialization
Candidates must have relevant leadership experience as a Head Chef in the hospitality or gastronomy sector. A strong passion for authentic cuisine, a hands-on mentality, and proficiency in German (B2/C1) are required.
Experience Required
Minimum 5 year(s)
Chef de Partie x 2 at Accor
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Banquet Service, Fine Dining, Degustation, Food Safety, Haccp Standards, Culinary Arts, Menu Execution, Kitchen Organization, Communication, Innovation
Specialization
Requires a formal culinary qualification (Cert III in Commercial Cookery) and previous experience in high-volume banquet service. Candidates should have a strong understanding of HACCP standards and the flexibility to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de Partie x 2 at Accor
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Banquet Service, Commercial Cookery, Food Safety, Hygiene, Haccp Standards, Fine Dining, Degustation, Communication, Organisation, Technical Culinary Skills, Attention To Detail
Specialization
Requires a formal culinary qualification (Cert III in Commercial Cookery) and previous experience in high-volume banquet service. Candidates should have a strong understanding of HACCP standards and the flexibility to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Barrière
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Preparation, Food Presentation, Hygiene Standards, Safety Regulations, Inventory Management, Stock Replenishment, Teamwork, Organization, Reactivity
Specialization
Candidates must have prior experience as a Chef de Partie or a relevant culinary degree. Additionally, applicants must be at least 18 years old, hold a clean criminal record, be an EU citizen, and be registered on electoral lists.
Experience Required
Minimum 2 year(s)
Subchef de Cozinha at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Santos, São Paulo, Brazil - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Inventory Management, Food Safety, Staff Training, Scheduling, Quality Control, Team Leadership, Communication, Conflict Resolution, Safety Compliance, Culinary Operations, Stock Monitoring, Employee Coaching
Specialization
Requires a technical, trade, or vocational school degree and 4 to 6 years of related work experience. Must have at least 2 years of supervisory experience in a kitchen environment.
Experience Required
Minimum 5 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Arts, French Cuisine, Team Leadership, Food Preparation, Quality Control, Menu Execution, Kitchen Management, Staff Supervision, Workflow Optimization, Precision Cooking
Specialization
The ideal candidate demonstrates mastery of both hot and cold kitchen stations and possesses strong organizational skills. You must be a team player capable of anticipating service needs and maintaining high standards of culinary precision.
Experience Required
Minimum 2 year(s)
Demi Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Baking, Kitchen Sanitation, Food Safety, Portion Control, Equipment Maintenance, Teamwork, Professional Communication, Hygiene Compliance, Inventory Management
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Sous Chef - Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Si Sunthon, , Thailand - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Menu Planning, Food Presentation, Inventory Management, Training And Development, Quality Control, Team Leadership, Communication, Scheduling, Conflict Resolution, Safety Compliance, Culinary Arts, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Head Chef The View at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

27 Aug, 26

Salary

48000.0

Posted On

29 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Scheduling, Food Presentation

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. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, 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.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures high-quality product consistency, sanitation standards, and guest satisfaction while maintaining the operating budget.
Head Chef The View at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Customer Service, Inventory Management, Performance Appraisal, Scheduling, Food Presentation
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. Must possess strong leadership skills and the ability to manage kitchen shift operations and food safety compliance.
Experience Required
Minimum 2 year(s)
Sous Chef (Nights) at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Hygiene Standards, Stock Control, Team Leadership, Time Management, Budgeting, Coaching, Delegation, Strategic Thinking, Communication, Organization
Specialization
Proven experience as a CDP or Senior CDP in a high-volume environment is required. Candidates must demonstrate strong leadership skills, financial acumen for budgeting, and a passion for culinary excellence.
Experience Required
Minimum 2 year(s)
Chef - Aiuto cuoco at David Lloyd Clubs
Modena, Emilia-Romagna, Italy - Full Time
Skills Needed
Food Safety, Health And Safety Regulations, Culinary Skills, Customer Service, Teamwork, Self Motivation, Menu Development
Specialization
Candidates must have strong knowledge of food safety and health and safety regulations. The role requires a self-motivated individual who is comfortable working both independently and as part of a team.
Chef de quai (H/F) at InPost Ireland
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Conflict Resolution, Safety Compliance, Kpi Monitoring
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Prior experience in team management is prioritized over specific degrees.
Experience Required
Minimum 2 year(s)
Kitchen Grill Chef at Whitbread
Dover, England, United Kingdom - Full Time
Skills Needed
Grill Cooking, Food Preparation, Kitchen Teamwork, Catering, Cooking, Food Service
Specialization
Candidates must have previous catering experience to be considered for the role. The position requires an immediate start and the ability to work 18 hours per week.
Demi Chef (Pastry) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Pastry Baking, Food Safety, Communication, Teamwork, Ingredient Preparation, Kitchen Sanitation, Portion Control, Garnishing
Specialization
Candidates must be a qualified Pastry Chef with a trade qualification and strong knowledge of food safety. Previous experience in a similar luxury environment and a passion for culinary growth are highly valued.
Experience Required
Minimum 2 year(s)
Calling all Chefs! at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Food Presentation, Haccp Compliance, Food Safety, Kitchen Management, Menu Development, Stock Management, Customer Service, Teamwork, Communication, Time Management
Specialization
Requires a Certificate in Commercial Cookery and at least 2 years of experience, preferably in high-volume kitchens. Candidates must be available for a 7-day rotating roster including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef #26-037b at Naval Academy Business
Naval Academy, Maryland, United States - Full Time
Skills Needed
Culinary Techniques, Menu Standardization, Kitchen Supervision, Food Safety, Sanitation Standards, Boh Software, Plating, Banquet Preparation, Staff Training, Inventory Management, Recipe Development, Coordination, Problem Solving, Time Management, Communication, Leadership
Specialization
Candidates must have one year of specialized culinary experience or a graduate level education. Additional requirements include the ability to obtain a secret security clearance and U.S. citizenship for Tier 3 positions.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost Ireland
Wissous, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Kpi Monitoring, Conflict Resolution, Safety Regulation Compliance
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Prior experience in a similar leadership role is prioritized over specific degrees.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE H/F at DOUBLE DIMANCHE
Soorts-Hossegor, New Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Haccp, Team Leadership, Organization, Attention To Detail, Service Management, Inventory Control, Technical Sheet Compliance
Specialization
Confirmed experience as a Chef de Partie or an evolving Commis de Cuisine is required. Candidates must possess strong organizational skills, leadership abilities, and the capacity to handle high-pressure service environments.
Experience Required
Minimum 2 year(s)
Chef de quai (H/F) at InPost Ireland
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Logistics Coordination, Performance Analysis, Operational Process Optimization, Staff Scheduling, Kpi Monitoring, Conflict Resolution, Safety Regulation Compliance
Specialization
Requires a unifying team leader with strong rigor, reactivity, and a focus on performance and solidarity. Experience in team management is prioritized over specific diplomas.
Experience Required
Minimum 2 year(s)
Sous Chef (Nights) at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Hygiene Standards, Stock Control, Ordering, Kitchen Organisation, Team Leadership, Mentoring, Training, Budgeting, Health And Safety, Time Management, Communication, Delegation, Strategic Thinking, Problem Solving
Specialization
Candidates must have proven experience as a CDP or Senior CDP in a high-volume environment. Strong organizational skills, a passion for food, and the ability to work a 5-over-7 shift pattern are essential.
Experience Required
Minimum 2 year(s)
Küchenchef (m/w/d) at b'mine hotels
Frankfurt, Hesse, Germany - Full Time
Skills Needed
Team Leadership, Asian Fusion Cuisine, Haccp Compliance, Budget Management, Cost Control, Menu Development, Staff Training, Inventory Management, Food Safety, Communication, Trend Analysis, Problem Solving, Quality Control, Supply Chain Management
Specialization
Candidates must have relevant leadership experience as a Head Chef in the hospitality or gastronomy sector. A strong passion for authentic cuisine, a hands-on mentality, and proficiency in German (B2/C1) are required.
Experience Required
Minimum 5 year(s)
Chef de Partie x 2 at Accor
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Banquet Service, Fine Dining, Degustation, Food Safety, Haccp Standards, Culinary Arts, Menu Execution, Kitchen Organization, Communication, Innovation
Specialization
Requires a formal culinary qualification (Cert III in Commercial Cookery) and previous experience in high-volume banquet service. Candidates should have a strong understanding of HACCP standards and the flexibility to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de Partie x 2 at Accor
Gold Coast City, Queensland, Australia - Full Time
Skills Needed
Banquet Service, Commercial Cookery, Food Safety, Hygiene, Haccp Standards, Fine Dining, Degustation, Communication, Organisation, Technical Culinary Skills, Attention To Detail
Specialization
Requires a formal culinary qualification (Cert III in Commercial Cookery) and previous experience in high-volume banquet service. Candidates should have a strong understanding of HACCP standards and the flexibility to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Barrière
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Preparation, Food Presentation, Hygiene Standards, Safety Regulations, Inventory Management, Stock Replenishment, Teamwork, Organization, Reactivity
Specialization
Candidates must have prior experience as a Chef de Partie or a relevant culinary degree. Additionally, applicants must be at least 18 years old, hold a clean criminal record, be an EU citizen, and be registered on electoral lists.
Experience Required
Minimum 2 year(s)
Subchef de Cozinha at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Santos, São Paulo, Brazil - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Menu Planning, Inventory Management, Food Safety, Staff Training, Scheduling, Quality Control, Team Leadership, Communication, Conflict Resolution, Safety Compliance, Culinary Operations, Stock Monitoring, Employee Coaching
Specialization
Requires a technical, trade, or vocational school degree and 4 to 6 years of related work experience. Must have at least 2 years of supervisory experience in a kitchen environment.
Experience Required
Minimum 5 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Culinary Arts, French Cuisine, Team Leadership, Food Preparation, Quality Control, Menu Execution, Kitchen Management, Staff Supervision, Workflow Optimization, Precision Cooking
Specialization
The ideal candidate demonstrates mastery of both hot and cold kitchen stations and possesses strong organizational skills. You must be a team player capable of anticipating service needs and maintaining high standards of culinary precision.
Experience Required
Minimum 2 year(s)
Demi Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Baking, Kitchen Sanitation, Food Safety, Portion Control, Equipment Maintenance, Teamwork, Professional Communication, Hygiene Compliance, Inventory Management
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Sous Chef - Indian at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Si Sunthon, , Thailand - Full Time
Skills Needed
Kitchen Management, Food Safety, Staff Supervision, Menu Planning, Food Presentation, Inventory Management, Training And Development, Quality Control, Team Leadership, Communication, Scheduling, Conflict Resolution, Safety Compliance, Culinary Arts, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)