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Chef Jobs overseas

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Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary, Food Preparation, Staff Management, Inventory Management, Purchasing, Sanitation Standards, Menu Development, Quality Control, Customer Service, Team Leadership, Financial Management, Budgeting, Employee Development, Problem Solving, Communication, Training
Specialization
Candidates require a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in a related field with 4 years of experience. The role demands strong leadership, financial acumen, and a commitment to exceptional customer service and culinary standards.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Cold Food Preparation, Communication, Teamwork, Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong professional communication and teamwork skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Guest Satisfaction, Financial Performance, Sanitation Standards, Menu Development, Food Cost Management, Purchasing, Staff Training, Inventory Control, Customer Service, Problem Solving, Performance Management, Budgeting
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring strict sanitation and food standards, and managing departmental expenses like food cost.
Experience Required
Minimum 5 year(s)
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, Proposal Development, Trust Building, Performance Improvement, Customer Satisfaction
Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop market share are essential.
Experience Required
Minimum 5 year(s)
Chef de bar (h/f/x) at Accor
Avignon, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Bar Operations, Inventory Management, Cost Control, Profitability Analysis, Cocktail Preparation, Wine Knowledge, Supplier Sourcing, Negotiation, Staff Training, Operational Planning, Customer Service, Leadership, Menu Development
Specialization
Candidates must have proven experience in bar management, including strong knowledge of spirits, wines, and cocktails. A demonstrated ability to manage teams, handle supplier negotiations, and maintain profitability is required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
New Delhi, delhi, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banqueting, Room Service, Financial Performance, Safety Procedures
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily operations, setting performance goals, managing expenses like food cost, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Arcis Golf
Littleton, Colorado, United States - Full Time
Skills Needed
Food Preparation, Staff Supervision, Scheduling, Guest Relations, Food Cost Control, Inventory Management, Cleanliness Maintenance, Communication, Organizational Skills, Attention To Detail, Motivation, Problem Solving, Team Leadership
Specialization
Candidates need 3 to 4 years of food and beverage management or supervisory experience, along with excellent people and communication skills. Proven experience in managing guest relations, handling stress, demonstrating customer service, and managing food and beverage operations is required, along with schedule flexibility including evenings and weekends.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Courtyard by Marriott Del MarSolana Beach
Joroinen, North Savo, Finland - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Temperature Regulation, Cold Food Preparation, Communication, Teamwork, Guest Service, Professional Appearance, Safety Procedures, Training Assistance, Scheduling Assistance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside maintaining professional conduct and confidentiality.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Mont-de-Lans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Purchasing, Supplier Negotiation, Data Entry, Supervision, Delivery Compliance, Hygiene Standards, Safety Standards, Haccp Compliance, It Proficiency, Management
Specialization
Candidates should possess strong organizational skills, a keen eye for detail regarding product quality and pricing, and proven field experience in catering or restaurant environments. Proficiency in IT tools, including the Moneweb software, and a solid understanding of HACCP processes are essential for this logistics and management role.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Cutting, Preparation, Sales, Hygiene Standards, Inventory Management, Ordering, Customer Advising, Product Merchandising
Specialization
The candidate will be responsible for managing the Butchery department, acting as an ambassador for the company's commitments and image. This requires proficiency in traditional butchery techniques, adherence to hygiene norms, and strong customer service skills.
Eastern Cousin Chef at Green Umbrella Recruitment
Joroinen, North Savo, Finland - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene, Haccp, Fifo, Team Leadership, Menu Development, Inventory Management, African Cooking Techniques, Leadership, Teamwork, Communication, Adaptability, Precision
Specialization
Candidates must possess expertise in various African cooking techniques, often supported by a culinary degree, though a high school diploma and vocational certificate are the minimum educational requirements. Strong skills in leadership, teamwork, communication, adaptability, and precision are essential for success in this fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ALTEN Consulting Services GmbH
Lavaur, Occitania, France - Full Time
Skills Needed
Project Management, Data Management, Data Analytics, Machine Learning, Team Coordination, Client Liaison, Performance Indicators, Budget Management, Process Optimization, Data Strategy
Specialization
Candidates should have a degree from an engineering school or a Master's degree and a minimum of 5 years of experience. Proficiency in project management tools and a strong understanding of data management concepts are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Henshin at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Inventory Management, Budget Management, Team Leadership, Customer Service, Quality Control, Staff Training, Performance Management, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Sige Relais Chateaux
Bowness-on-Windermere, England, United Kingdom - Full Time
Skills Needed
Section Management, Dish Preparation, Cooking, Presentation, Mise En Place, Stock Rotation, Menu Development, Team Guidance, Hygiene, Safety, Cleanliness, Teamwork, Communication, Consistency, Precision, Attention To Detail
Specialization
Candidates should have experience in a fine dining or Michelin-level kitchen, or a strong background in high-quality restaurants with a desire to advance their skills. Essential qualities include the ability to cook with precision, maintain organization under pressure, and possess a passion for exceptional produce and continuous improvement.
Experience Required
Minimum 2 year(s)
Nursery Cook / Chef at Storal
Hove, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness
Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.
Event Catering Chef at Butler's Pantry
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Food Safety, Interpersonal Skills, Problem Solving, Teamwork, Leadership, Attention To Detail, Customer Service, Flexibility, Professionalism, Time Management, Ambassadorship, Stress Management, Communication, Presentation Skills
Specialization
Candidates should have at least 3 years of relevant experience and possess strong interpersonal skills. They must be able to handle a fast-paced environment and work flexible hours.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Residence Inn by Marriott Bothell
Aqaba, Al Aqaba, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Training, Scheduling, Motivating, Coaching, Professionalism
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Kitchen - Head Chef at Whitbread
Liverpool, England, United Kingdom - Full Time
Skills Needed
Leadership, Cooking, Serving, Catering Experience, Team Management, Food Preparation
Specialization
Candidates must have catering experience and be ready for an immediate start in this managerial career step. The role requires working 40 hours per week at the Stag And Rainbow Beefeater location.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey
Stevenage, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Employee Management, Inventory Management, Customer Relations, Health And Safety Compliance, Budget Management, Menu Development, Documentation Compliance, Creative Culinary Skills, Leadership Abilities, Communication Skills, Interpersonal Skills, Food Cost Management, Adaptability, Team Management
Specialization
Candidates should have proven experience as a Chef Manager and an understanding of the contract catering sector. Excellent culinary skills, leadership abilities, and knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Fairfield by Marriott Cincinnati Uptown
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Recipe Adherence, Portion Control, Training, Scheduling, Garnishing, Safety Procedures, Professional Appearance
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary, Food Preparation, Staff Management, Inventory Management, Purchasing, Sanitation Standards, Menu Development, Quality Control, Customer Service, Team Leadership, Financial Management, Budgeting, Employee Development, Problem Solving, Communication, Training

Industry

Hospitality

Description
JOB SUMMARY   Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • 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. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff.   Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards.   Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.   Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.   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. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.   Additional Responsibilities  • Provides information to executive teams, managers and 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.     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 Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. 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 Executive Sous Chef will assist in leading kitchen operations, managing all food-related functions, and ensuring high-quality product consistency. This role involves supervising kitchen staff, guiding their development, and maintaining sanitation and food standards across all food preparation and support areas.
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Culinary, Food Preparation, Staff Management, Inventory Management, Purchasing, Sanitation Standards, Menu Development, Quality Control, Customer Service, Team Leadership, Financial Management, Budgeting, Employee Development, Problem Solving, Communication, Training
Specialization
Candidates require a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in a related field with 4 years of experience. The role demands strong leadership, financial acumen, and a commitment to exceptional customer service and culinary standards.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Cold Food Preparation, Communication, Teamwork, Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures, Professional Appearance, Guest Service
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong professional communication and teamwork skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Amritsar, Punjab, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Guest Satisfaction, Financial Performance, Sanitation Standards, Menu Development, Food Cost Management, Purchasing, Staff Training, Inventory Control, Customer Service, Problem Solving, Performance Management, Budgeting
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring strict sanitation and food standards, and managing departmental expenses like food cost.
Experience Required
Minimum 5 year(s)
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, Proposal Development, Trust Building, Performance Improvement, Customer Satisfaction
Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop market share are essential.
Experience Required
Minimum 5 year(s)
Chef de bar (h/f/x) at Accor
Avignon, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Bar Operations, Inventory Management, Cost Control, Profitability Analysis, Cocktail Preparation, Wine Knowledge, Supplier Sourcing, Negotiation, Staff Training, Operational Planning, Customer Service, Leadership, Menu Development
Specialization
Candidates must have proven experience in bar management, including strong knowledge of spirits, wines, and cocktails. A demonstrated ability to manage teams, handle supplier negotiations, and maintain profitability is required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
New Delhi, delhi, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banqueting, Room Service, Financial Performance, Safety Procedures
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily operations, setting performance goals, managing expenses like food cost, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Arcis Golf
Littleton, Colorado, United States - Full Time
Skills Needed
Food Preparation, Staff Supervision, Scheduling, Guest Relations, Food Cost Control, Inventory Management, Cleanliness Maintenance, Communication, Organizational Skills, Attention To Detail, Motivation, Problem Solving, Team Leadership
Specialization
Candidates need 3 to 4 years of food and beverage management or supervisory experience, along with excellent people and communication skills. Proven experience in managing guest relations, handling stress, demonstrating customer service, and managing food and beverage operations is required, along with schedule flexibility including evenings and weekends.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Courtyard by Marriott Del MarSolana Beach
Joroinen, North Savo, Finland - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Temperature Regulation, Cold Food Preparation, Communication, Teamwork, Guest Service, Professional Appearance, Safety Procedures, Training Assistance, Scheduling Assistance
Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside maintaining professional conduct and confidentiality.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Mont-de-Lans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Purchasing, Supplier Negotiation, Data Entry, Supervision, Delivery Compliance, Hygiene Standards, Safety Standards, Haccp Compliance, It Proficiency, Management
Specialization
Candidates should possess strong organizational skills, a keen eye for detail regarding product quality and pricing, and proven field experience in catering or restaurant environments. Proficiency in IT tools, including the Moneweb software, and a solid understanding of HACCP processes are essential for this logistics and management role.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Mousquetaires
Capbreton, New Aquitaine, France - Full Time
Skills Needed
Butchery, Cutting, Preparation, Sales, Hygiene Standards, Inventory Management, Ordering, Customer Advising, Product Merchandising
Specialization
The candidate will be responsible for managing the Butchery department, acting as an ambassador for the company's commitments and image. This requires proficiency in traditional butchery techniques, adherence to hygiene norms, and strong customer service skills.
Eastern Cousin Chef at Green Umbrella Recruitment
Joroinen, North Savo, Finland - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene, Haccp, Fifo, Team Leadership, Menu Development, Inventory Management, African Cooking Techniques, Leadership, Teamwork, Communication, Adaptability, Precision
Specialization
Candidates must possess expertise in various African cooking techniques, often supported by a culinary degree, though a high school diploma and vocational certificate are the minimum educational requirements. Strong skills in leadership, teamwork, communication, adaptability, and precision are essential for success in this fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de projet Data at ALTEN Consulting Services GmbH
Lavaur, Occitania, France - Full Time
Skills Needed
Project Management, Data Management, Data Analytics, Machine Learning, Team Coordination, Client Liaison, Performance Indicators, Budget Management, Process Optimization, Data Strategy
Specialization
Candidates should have a degree from an engineering school or a Master's degree and a minimum of 5 years of experience. Proficiency in project management tools and a strong understanding of data management concepts are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Henshin at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Inventory Management, Budget Management, Team Leadership, Customer Service, Quality Control, Staff Training, Performance Management, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Sige Relais Chateaux
Bowness-on-Windermere, England, United Kingdom - Full Time
Skills Needed
Section Management, Dish Preparation, Cooking, Presentation, Mise En Place, Stock Rotation, Menu Development, Team Guidance, Hygiene, Safety, Cleanliness, Teamwork, Communication, Consistency, Precision, Attention To Detail
Specialization
Candidates should have experience in a fine dining or Michelin-level kitchen, or a strong background in high-quality restaurants with a desire to advance their skills. Essential qualities include the ability to cook with precision, maintain organization under pressure, and possess a passion for exceptional produce and continuous improvement.
Experience Required
Minimum 2 year(s)
Nursery Cook / Chef at Storal
Hove, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness
Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.
Event Catering Chef at Butler's Pantry
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Food Safety, Interpersonal Skills, Problem Solving, Teamwork, Leadership, Attention To Detail, Customer Service, Flexibility, Professionalism, Time Management, Ambassadorship, Stress Management, Communication, Presentation Skills
Specialization
Candidates should have at least 3 years of relevant experience and possess strong interpersonal skills. They must be able to handle a fast-paced environment and work flexible hours.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Residence Inn by Marriott Bothell
Aqaba, Al Aqaba, Jordan - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Training, Scheduling, Motivating, Coaching, Professionalism
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Kitchen - Head Chef at Whitbread
Liverpool, England, United Kingdom - Full Time
Skills Needed
Leadership, Cooking, Serving, Catering Experience, Team Management, Food Preparation
Specialization
Candidates must have catering experience and be ready for an immediate start in this managerial career step. The role requires working 40 hours per week at the Stag And Rainbow Beefeater location.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey
Stevenage, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Employee Management, Inventory Management, Customer Relations, Health And Safety Compliance, Budget Management, Menu Development, Documentation Compliance, Creative Culinary Skills, Leadership Abilities, Communication Skills, Interpersonal Skills, Food Cost Management, Adaptability, Team Management
Specialization
Candidates should have proven experience as a Chef Manager and an understanding of the contract catering sector. Excellent culinary skills, leadership abilities, and knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Fairfield by Marriott Cincinnati Uptown
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Recipe Adherence, Portion Control, Training, Scheduling, Garnishing, Safety Procedures, Professional Appearance
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)