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Pastry Chef / Baker at Radisson Hotel Group
Bandar Seri Begawan, , Brunei - Full Time
Skills Needed
Baking, Pastry Preparation, Recipe Following, Food Safety, Haccp Procedures, Inventory Control, Menu Planning, Dessert Development, Mise En Place, Teamwork, Communication Skills
Specialization
Candidates must possess a Certificate or Diploma in Culinary Arts, Pastry, or Baking, along with 1 to 3 years of relevant experience, preferably in a hotel setting. Essential requirements include knowledge of baking techniques, understanding of food safety standards, and the ability to work flexible hours including early mornings and holidays.
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proactivity, Trust Building, Performance Improvement
Specialization
Candidates should have at least 5 years of proven commercial experience in a similar role, ideally in distribution. Strong leadership skills and the ability to develop team members and achieve objectives are essential.
Experience Required
Minimum 5 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Supervision, Food Preparation, Training, Sautéing, Broiling, Poaching, Frying, Baking, Sauce Preparation, Stock Making, Butchering, Menu Development, Inventory Control, Scheduling, Leadership, Communication
Specialization
Candidates must possess a high school diploma or equivalent with 12th-grade level reading, comprehension, and writing ability; culinary training is preferred. Essential qualifications include the ability to work independently, strong leadership and communication skills, and the physical capacity to occasionally lift 50 pounds.
Experience Required
Minimum 2 year(s)
Demi Chef - Western at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Western Cooking Techniques, Time Management, Attention To Detail, Teamwork, Flexibility, Basic Knife Skills, Kitchen Skills
Specialization
Candidates should have a Certificate or Diploma in Culinary Arts or a related field, along with 1-2 years of experience in a Western kitchen. Basic knowledge of Western cuisine and cooking techniques, as well as food safety and hygiene standards, is required.
Chef de dépôt F/H/X at BUT
Trélissac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
Previous experience in this field is highly beneficial, and the ideal candidate must be organized, rigorous, and possess strong managerial qualities, a sense of responsibility, and diplomacy. The candidate needs the ability to balance flexibility and firmness to ensure smooth operations and focused team performance.
Chef de cuisine H/F at Api Restauration
Escobecques, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Order Management, Hygiene Control, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and HACCP standards are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine F/H at Del Arte
Colmar, Grand Est, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Kitchen Organization, Leadership, Rigorousness, Organization
Specialization
The ideal candidate is a passionate leader in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and consistently guarantee quality are key differentiators for success in this role.
Experience Required
Minimum 5 year(s)
Chef Économat (H/F) at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Stock Management, Inventory Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Procedures, Legal Compliance, Problem Solving, Cost Optimization, Product Traceability, Safety Standards, Supply Chain Management
Specialization
Candidates should have a degree in accounting or business management and prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
VIP/ Backstage Chef at ASM Global
, , United States - Full Time
Skills Needed
Buffet Cooking, High Volume Cooking, Food Presentation, Portion Control, Food Safety, Sanitation, Menu Planning, Inventory Management, Time Management, Organizational Skills, Adaptability, Teamwork, Multitasking, Culinary Expertise
Specialization
Candidates must have proven experience as a cook in a high-volume setting like a buffet, hotel, or resort, possessing knowledge of diverse cuisines and cooking techniques. Essential qualifications include strong adherence to food safety regulations and the ability to maintain attention to detail in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Trégastel, Brittany, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in Cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. The ideal candidate is pedagogical regarding HACCP compliance, rigorous in following technical specifications, possesses excellent interpersonal skills for interacting with vacationers, and acts as an available operational and technical leader.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Plating Control, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Forecasting, Haccp Compliance, Operational Leadership, Technical Leadership
Specialization
Candidates must possess a CAP/BEP in cuisine along with a minimum of five years of successful experience managing large volumes, buffets, and leading teams, demonstrating strong pedagogical skills in HACCP execution.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Plating Control, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Regulations, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. Essential requirements include proficiency in HACCP processes, rigor in following technical sheets, strong interpersonal skills for interacting with vacationers, and operational leadership capabilities.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent relational skills.
Experience Required
Minimum 5 year(s)
Butcher Commis Chef at Radisson Hotel Group
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Butchery, Culinary Arts, Guest Service, Teamwork, Cost Control, Inventory Control, Productivity, Performance Management, Compliance, Due Diligence, Problem Resolution, Creativity, Learning Aptitude, Gastronomy
Specialization
Candidates must be located in Jeddah for food testing and have prior experience working in a 5-star hotel kitchen environment. Essential qualities include a hands-on approach, a commitment to exceptional guest service, personal integrity, and the ability to find creative solutions while taking ownership of tasks.
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China - Full Time
Skills Needed
Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management
Specialization
Candidates must have a high school diploma or above and at least 10 years of experience in culinary, food and beverage, or related areas. Fluency in English is required, and proficiency in Cantonese is a plus.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Leadership, Food Presentation, Health And Safety, Menu Development, Recruiting, Mentoring, Labor Management, Food Cost Control, Productivity Optimization, Succession Planning
Specialization
Candidates must possess a minimum of eight years of progressive culinary leadership experience, preferably within a luxury hotel or high-volume kitchen environment. Proven ability to lead with influence, foster trust, and demonstrate strategic expertise in labor management and food cost control are essential qualifications.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Seed to Table
Naples, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Sanitation Standards, Team Leadership, Culinary Training, Food Quality Monitoring, Inventory Control, Guest Satisfaction, Communication Skills, Problem Solving, Recipe Development, Performance Management, Staffing, Scheduling, Culinary Techniques, Customer Service
Specialization
Candidates should have over 5 years of kitchen management experience in a high-volume setting and a good understanding of sanitation standards. Effective communication and leadership skills are essential for training and motivating a diverse culinary team.
Experience Required
Minimum 5 year(s)
Pastry Chef / Baker at Radisson Hotel Group
Bandar Seri Begawan, , Brunei -
Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Baking, Pastry Preparation, Recipe Following, Food Safety, HACCP Procedures, Inventory Control, Menu Planning, Dessert Development, Mise En Place, Teamwork, Communication Skills

Industry

Hospitality

Description
Company Description Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. Job Description We are currently seeking a Pastry Chef / Baker to join our vibrant team. At Radisson Hotel Brunei, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. The Pastry Chef / Baker is responsible for preparing high-quality pastries, breads, desserts, and baked goods in accordance with established recipes, brand standards, and food safety regulations. The role ensures consistency in presentation, taste, and hygiene while supporting daily kitchen operations and production requirements. Production & Preparation Prepare and bake a variety of breads, pastries, cakes, desserts, and specialty items. Follow standardized recipes and portion control guidelines. Ensure consistent quality, taste, and presentation of all pastry products. Assist in menu planning and seasonal dessert development (if senior role). Prepare mise en place according to daily production requirements. Monitor baking times, temperatures, and ingredient quality. Inventory & Cost Control Monitor stock levels of baking ingredients and supplies. Assist in stock-taking and inventory control. Minimize wastage and control portion sizes. Inform supervisors of shortages or quality concerns. Food Safety & Hygiene Ensure compliance with food safety standards and HACCP procedures. Maintain cleanliness and sanitation of pastry kitchen, equipment, and storage areas. Follow FIFO (First In, First Out) practices. Properly label and store ingredients and finished products. Report any spoilage or expired items immediately. Qualifications Certificate or Diploma in Culinary Arts, Pastry, or Baking. Minimum 1–3 years of experience in pastry or bakery operations (hotel experience preferred). Knowledge of baking techniques, dough fermentation, and dessert plating. Understanding of food safety and hygiene standards. Ability to work early mornings, weekends, and public holidays. Good teamwork and communication skills. Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know. Hotel Name: Radisson Brunei
Responsibilities
The Pastry Chef / Baker is responsible for preparing high-quality breads, pastries, cakes, and desserts following standardized recipes, brand standards, and hygiene regulations. This role also involves supporting daily kitchen operations, monitoring ingredient stock, and ensuring compliance with all food safety procedures.
Pastry Chef / Baker at Radisson Hotel Group
Bandar Seri Begawan, , Brunei - Full Time
Skills Needed
Baking, Pastry Preparation, Recipe Following, Food Safety, Haccp Procedures, Inventory Control, Menu Planning, Dessert Development, Mise En Place, Teamwork, Communication Skills
Specialization
Candidates must possess a Certificate or Diploma in Culinary Arts, Pastry, or Baking, along with 1 to 3 years of relevant experience, preferably in a hotel setting. Essential requirements include knowledge of baking techniques, understanding of food safety standards, and the ability to work flexible hours including early mornings and holidays.
Chef des ventes F/H at METRO/MAKRO
Saint-Maximin, Hauts-de-France, France - Full Time
Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proactivity, Trust Building, Performance Improvement
Specialization
Candidates should have at least 5 years of proven commercial experience in a similar role, ideally in distribution. Strong leadership skills and the ability to develop team members and achieve objectives are essential.
Experience Required
Minimum 5 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Supervision, Food Preparation, Training, Sautéing, Broiling, Poaching, Frying, Baking, Sauce Preparation, Stock Making, Butchering, Menu Development, Inventory Control, Scheduling, Leadership, Communication
Specialization
Candidates must possess a high school diploma or equivalent with 12th-grade level reading, comprehension, and writing ability; culinary training is preferred. Essential qualifications include the ability to work independently, strong leadership and communication skills, and the physical capacity to occasionally lift 50 pounds.
Experience Required
Minimum 2 year(s)
Demi Chef - Western at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Western Cooking Techniques, Time Management, Attention To Detail, Teamwork, Flexibility, Basic Knife Skills, Kitchen Skills
Specialization
Candidates should have a Certificate or Diploma in Culinary Arts or a related field, along with 1-2 years of experience in a Western kitchen. Basic knowledge of Western cuisine and cooking techniques, as well as food safety and hygiene standards, is required.
Chef de dépôt F/H/X at BUT
Trélissac, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination
Specialization
Previous experience in this field is highly beneficial, and the ideal candidate must be organized, rigorous, and possess strong managerial qualities, a sense of responsibility, and diplomacy. The candidate needs the ability to balance flexibility and firmness to ensure smooth operations and focused team performance.
Chef de cuisine H/F at Api Restauration
Escobecques, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Order Management, Hygiene Control, Culinary Techniques, Haccp Standards, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Amiens, Hauts-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Compliance, Organizational Skills, Autonomy, Adaptability, Customer Service, Passion For Cooking
Specialization
Candidates should have a diploma in hospitality or restaurant management and significant experience in collective catering. Skills in culinary techniques, team management, and HACCP standards are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine F/H at Del Arte
Colmar, Grand Est, France - Full Time
Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Kitchen Organization, Leadership, Rigorousness, Organization
Specialization
The ideal candidate is a passionate leader in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and consistently guarantee quality are key differentiators for success in this role.
Experience Required
Minimum 5 year(s)
Chef Économat (H/F) at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Stock Management, Inventory Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Procedures, Legal Compliance, Problem Solving, Cost Optimization, Product Traceability, Safety Standards, Supply Chain Management
Specialization
Candidates should have a degree in accounting or business management and prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
VIP/ Backstage Chef at ASM Global
, , United States - Full Time
Skills Needed
Buffet Cooking, High Volume Cooking, Food Presentation, Portion Control, Food Safety, Sanitation, Menu Planning, Inventory Management, Time Management, Organizational Skills, Adaptability, Teamwork, Multitasking, Culinary Expertise
Specialization
Candidates must have proven experience as a cook in a high-volume setting like a buffet, hotel, or resort, possessing knowledge of diverse cuisines and cooking techniques. Essential qualifications include strong adherence to food safety regulations and the ability to maintain attention to detail in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Trégastel, Brittany, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in Cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. The ideal candidate is pedagogical regarding HACCP compliance, rigorous in following technical specifications, possesses excellent interpersonal skills for interacting with vacationers, and acts as an available operational and technical leader.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Management, Team Leadership, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Plating Control, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Rules, Inventory Forecasting, Haccp Compliance, Operational Leadership, Technical Leadership
Specialization
Candidates must possess a CAP/BEP in cuisine along with a minimum of five years of successful experience managing large volumes, buffets, and leading teams, demonstrating strong pedagogical skills in HACCP execution.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Menu Planning, Technical Sheets Adherence, Buffet Presentation, Plating Control, Service Organization, Team Supervision, Team Training, Hygiene Standards, Safety Regulations, Inventory Management, Haccp Compliance, Operational Leadership, Creative Talent
Specialization
Candidates must hold a CAP/BEP in cuisine and possess a minimum of five years of successful experience managing large volumes, buffets, and leading teams. Essential requirements include proficiency in HACCP processes, rigor in following technical sheets, strong interpersonal skills for interacting with vacationers, and operational leadership capabilities.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Issy-les-Moulineaux, Ile-de-France, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro) and have significant experience in catering, preferably collective catering. Required competencies include mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, autonomy, and excellent relational skills.
Experience Required
Minimum 5 year(s)
Butcher Commis Chef at Radisson Hotel Group
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Butchery, Culinary Arts, Guest Service, Teamwork, Cost Control, Inventory Control, Productivity, Performance Management, Compliance, Due Diligence, Problem Resolution, Creativity, Learning Aptitude, Gastronomy
Specialization
Candidates must be located in Jeddah for food testing and have prior experience working in a 5-star hotel kitchen environment. Essential qualities include a hands-on approach, a commitment to exceptional guest service, personal integrity, and the ability to find creative solutions while taking ownership of tasks.
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Employee Development, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
Kowloon, Hong Kong, China - Full Time
Skills Needed
Kitchen Operations, Staff Performance, Interpersonal Skills, Team Leadership, Food Quality, Menu Development, Safety Procedures, Budget Management, Food Handling, Coaching, Diversity Promotion, Customer Satisfaction, Guidance, Trust Building, Food Supply Management, Workflow Management
Specialization
Candidates must have a high school diploma or above and at least 10 years of experience in culinary, food and beverage, or related areas. Fluency in English is required, and proficiency in Cantonese is a plus.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Sebung Lagoi, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Leadership, Food Presentation, Health And Safety, Menu Development, Recruiting, Mentoring, Labor Management, Food Cost Control, Productivity Optimization, Succession Planning
Specialization
Candidates must possess a minimum of eight years of progressive culinary leadership experience, preferably within a luxury hotel or high-volume kitchen environment. Proven ability to lead with influence, foster trust, and demonstrate strategic expertise in labor management and food cost control are essential qualifications.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Seed to Table
Naples, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Sanitation Standards, Team Leadership, Culinary Training, Food Quality Monitoring, Inventory Control, Guest Satisfaction, Communication Skills, Problem Solving, Recipe Development, Performance Management, Staffing, Scheduling, Culinary Techniques, Customer Service
Specialization
Candidates should have over 5 years of kitchen management experience in a high-volume setting and a good understanding of sanitation standards. Effective communication and leadership skills are essential for training and motivating a diverse culinary team.
Experience Required
Minimum 5 year(s)