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Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Kitchen Operations, Guest Satisfaction, Problem Resolution, Task Execution, Cost Control, Inventory Control, Performance Attainment, Teamwork, Communication Skills, It Systems Proficiency
Specialization
While prior kitchen experience is beneficial, it is not essential; candidates must possess a hands-on approach and a commitment to exceptional guest service with passion for hospitality. Applicants should be able to find creative solutions, take ownership of tasks, demonstrate personal integrity, and possess strong communication skills.
Executive Sous Chef at El Five
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Costing, Staff Training, Butchery, Sous Vide, Inventory Management, Leadership, Sanitation, Operational Standards, Team Building, Quality Control, Scheduling, Vendor Relations, Administrative Tasks, Communication
Specialization
Candidates must have experience in kitchen management, food costing, and staff leadership to maintain operational excellence. The role requires a hands-on approach to food production, sanitation compliance, and effective collaboration with the Executive Chef and front-of-house team.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Scheduling, Food Safety, Team Leadership, Communication, Problem Solving, Inventory Management, Knife Safety, Sanitation Compliance, Coaching, Interpersonal Skills, Technology Proficiency, Time Management, Conflict Resolution
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal and communication skills are required, along with the ability to work flexible shifts in a high-pressure, fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Staff Coaching, Haccp Compliance, Food Safety, Hygiene Standards, Team Motivation, Change Adaptability, English Proficiency
Specialization
Candidates must possess extensive cooking experience, including a minimum of four years at the Executive Sous Chef level, and be highly energetic hands-on leaders capable of managing several F&B operations simultaneously. A solid understanding of HACCP, food safety, waste management, and good command of English are mandatory requirements.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amritsar, Punjab, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety Standards, Culinary Techniques, Communication, Time Management, Professionalism
Specialization
Candidates must possess a technical, trade, or vocational school degree and have at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain high standards of food presentation and safety.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Fairfield Inn Suites by Marriott Harrisburg International Airport
, haryana, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Customer Service, Training, Problem Solving, Attention To Detail, Professionalism, Garnishing, Food Safety
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, and no specific licenses or certifications are mentioned.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Food Presentation, Cost Control, Hygiene Compliance, Kitchen Supervision, Training, Food Safety, Portion Control, Standard Recipes, Record Keeping, Quality Management, Waste Management, Energy Saving, Technical Knowledge, Complex Equipment Operation
Specialization
Candidates must possess at least five years of practical experience and a minimum of a primary school diploma, with prior attendance in relevant field trainings being beneficial. Proficiency in cooking techniques and technical knowledge related to the department's methods and equipment is expected.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Cairo, Cairo, Egypt - Full Time
Skills Needed
Culinary Fundamentals, Knife Skills, Food Safety, Kitchen Sanitation, Station Management, Mise En Place, Food Preparation, Portion Control, Team Collaboration, Time Management, Quality Control, Inventory Management, Communication, Adaptability, Attention To Detail
Specialization
Candidates should have proven experience in a professional kitchen, preferably within a brigade system, and possess strong culinary fundamentals. A commitment to food safety, the ability to work under pressure, and excellent organizational skills are essential for this role.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
, Hadhdhunmathi, Maldives - Full Time
Skills Needed
Grooming, Punctuality, Teamwork, Product Knowledge, Training, Performance Feedback, Delegation, Accident Reporting, Safety Procedures, Hygiene Practices, Recipe Adherence, Plating Standards, Equipment Maintenance, Inventory Management, Waste Minimization, Quality Control
Specialization
Candidates must possess a minimum of two years of relevant experience in a similar capacity and demonstrate good proficiency in reading, writing, and speaking English. While a primary school education is the minimum, additional certifications from a reputable Culinary school are considered advantageous.
Experience Required
Minimum 2 year(s)
Demi chef de partie at Accor
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Haccp Standards, Food Preparation, Cooking Techniques, Plating, Stock Management, Team Collaboration, Quality Control, Customer Service, Organization, Attention To Detail, Work Under Pressure
Specialization
Candidates must hold a CAP, BEP, or BTS in Culinary Arts or an equivalent qualification. A significant first experience in a high-end hotel or restaurant is required, along with strong organizational skills and a focus on quality.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Management, Kitchen Management, Staff Training, Food Safety, Sanitation Standards, Team Leadership, Profit And Loss Analysis, Communication Skills, Inventory Management, Plating And Presentation, Multitasking, Problem Solving, Time Management, Budgeting
Specialization
Candidates must have a high school diploma and a minimum of four years of experience as an Executive Sous Chef in a multi-functional hotel operation. The role requires strong leadership skills, proficiency in classical cuisines, and the ability to manage profit and loss statements.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Safety, Sanitation, Inventory Management, Cost Control, Staff Scheduling, Menu Development, Quality Control, Team Mentoring, Communication, Multitasking, Budgeting, Payroll Submission, Operational Efficiency
Specialization
Candidates must have 3-5+ years of culinary leadership experience in high-volume or upscale restaurants, with previous Sous Chef experience required. A culinary degree or equivalent professional training is preferred, along with strong knowledge of food safety and operational management.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Katra, Jammu and Kashmir, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Food Storage, Washing, Measuring, Mixing, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Quality Monitoring, Work Station Setup, Work Station Breakdown
Specialization
Candidates should possess at least one year of related work experience and a high school diploma or G.E.D. equivalent, although no supervisory experience or specific licenses are required for this position. Essential functions include physical activities like standing for long periods, bending, reaching, and lifting objects up to 25 pounds.
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Thrippunithura, kerala, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Food Safety, Quality Control, Kitchen Equipment Use, Cleaning, Temperature Checking, Communication, Teamwork, Safety Procedures
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and follow all company safety and security procedures. Preferred qualifications include a high school diploma or G.E.D. equivalent and at least 1 year of related work experience, with no supervisory experience required.
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kochi, kerala, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Quality Control, Food Safety, Kitchen Hygiene, Temperature Checking, Teamwork, Communication, Safety Procedures, Guest Service
Specialization
Candidates must have at least 1 year of related work experience and a high school diploma or G.E.D. equivalent, although no supervisory experience or specific licenses are required for this position. The role demands physical stamina for standing, walking, and lifting objects up to 10 pounds.
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, kerala, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Temperature Regulation, Cold Food Preparation, Communication, Team Support, Hiring, Training, Scheduling, Counseling, Coaching, Safety Procedures
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific license or certification is required. The role involves physical tasks such as standing for extended periods and lifting up to 25 pounds, alongside assisting management functions.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam -
Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

0.0

Posted On

06 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary operations, Staff management, Menu development, Food safety, Sanitation standards, Budgeting, Cost control, Team leadership, Customer service, Performance management, Training and development, Inventory management, Quality assurance, Food preparation, Communication skills

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 oversees all kitchen operations, including food preparation, menu development, and staff supervision to ensure high-quality standards. They are responsible for managing financial performance, maintaining sanitation compliance, and fostering a collaborative team environment.
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates - Full Time
Skills Needed
Kitchen Operations, Guest Satisfaction, Problem Resolution, Task Execution, Cost Control, Inventory Control, Performance Attainment, Teamwork, Communication Skills, It Systems Proficiency
Specialization
While prior kitchen experience is beneficial, it is not essential; candidates must possess a hands-on approach and a commitment to exceptional guest service with passion for hospitality. Applicants should be able to find creative solutions, take ownership of tasks, demonstrate personal integrity, and possess strong communication skills.
Executive Sous Chef at El Five
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Costing, Staff Training, Butchery, Sous Vide, Inventory Management, Leadership, Sanitation, Operational Standards, Team Building, Quality Control, Scheduling, Vendor Relations, Administrative Tasks, Communication
Specialization
Candidates must have experience in kitchen management, food costing, and staff leadership to maintain operational excellence. The role requires a hands-on approach to food production, sanitation compliance, and effective collaboration with the Executive Chef and front-of-house team.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Scheduling, Food Safety, Team Leadership, Communication, Problem Solving, Inventory Management, Knife Safety, Sanitation Compliance, Coaching, Interpersonal Skills, Technology Proficiency, Time Management, Conflict Resolution
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal and communication skills are required, along with the ability to work flexible shifts in a high-pressure, fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Staff Coaching, Haccp Compliance, Food Safety, Hygiene Standards, Team Motivation, Change Adaptability, English Proficiency
Specialization
Candidates must possess extensive cooking experience, including a minimum of four years at the Executive Sous Chef level, and be highly energetic hands-on leaders capable of managing several F&B operations simultaneously. A solid understanding of HACCP, food safety, waste management, and good command of English are mandatory requirements.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amritsar, Punjab, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety Standards, Culinary Techniques, Communication, Time Management, Professionalism
Specialization
Candidates must possess a technical, trade, or vocational school degree and have at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain high standards of food presentation and safety.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Fairfield Inn Suites by Marriott Harrisburg International Airport
, haryana, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Customer Service, Training, Problem Solving, Attention To Detail, Professionalism, Garnishing, Food Safety
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, and no specific licenses or certifications are mentioned.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Food Presentation, Cost Control, Hygiene Compliance, Kitchen Supervision, Training, Food Safety, Portion Control, Standard Recipes, Record Keeping, Quality Management, Waste Management, Energy Saving, Technical Knowledge, Complex Equipment Operation
Specialization
Candidates must possess at least five years of practical experience and a minimum of a primary school diploma, with prior attendance in relevant field trainings being beneficial. Proficiency in cooking techniques and technical knowledge related to the department's methods and equipment is expected.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Cairo, Cairo, Egypt - Full Time
Skills Needed
Culinary Fundamentals, Knife Skills, Food Safety, Kitchen Sanitation, Station Management, Mise En Place, Food Preparation, Portion Control, Team Collaboration, Time Management, Quality Control, Inventory Management, Communication, Adaptability, Attention To Detail
Specialization
Candidates should have proven experience in a professional kitchen, preferably within a brigade system, and possess strong culinary fundamentals. A commitment to food safety, the ability to work under pressure, and excellent organizational skills are essential for this role.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
, Hadhdhunmathi, Maldives - Full Time
Skills Needed
Grooming, Punctuality, Teamwork, Product Knowledge, Training, Performance Feedback, Delegation, Accident Reporting, Safety Procedures, Hygiene Practices, Recipe Adherence, Plating Standards, Equipment Maintenance, Inventory Management, Waste Minimization, Quality Control
Specialization
Candidates must possess a minimum of two years of relevant experience in a similar capacity and demonstrate good proficiency in reading, writing, and speaking English. While a primary school education is the minimum, additional certifications from a reputable Culinary school are considered advantageous.
Experience Required
Minimum 2 year(s)
Demi chef de partie at Accor
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Haccp Standards, Food Preparation, Cooking Techniques, Plating, Stock Management, Team Collaboration, Quality Control, Customer Service, Organization, Attention To Detail, Work Under Pressure
Specialization
Candidates must hold a CAP, BEP, or BTS in Culinary Arts or an equivalent qualification. A significant first experience in a high-end hotel or restaurant is required, along with strong organizational skills and a focus on quality.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Management, Kitchen Management, Staff Training, Food Safety, Sanitation Standards, Team Leadership, Profit And Loss Analysis, Communication Skills, Inventory Management, Plating And Presentation, Multitasking, Problem Solving, Time Management, Budgeting
Specialization
Candidates must have a high school diploma and a minimum of four years of experience as an Executive Sous Chef in a multi-functional hotel operation. The role requires strong leadership skills, proficiency in classical cuisines, and the ability to manage profit and loss statements.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Safety, Sanitation, Inventory Management, Cost Control, Staff Scheduling, Menu Development, Quality Control, Team Mentoring, Communication, Multitasking, Budgeting, Payroll Submission, Operational Efficiency
Specialization
Candidates must have 3-5+ years of culinary leadership experience in high-volume or upscale restaurants, with previous Sous Chef experience required. A culinary degree or equivalent professional training is preferred, along with strong knowledge of food safety and operational management.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Katra, Jammu and Kashmir, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Food Storage, Washing, Measuring, Mixing, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Quality Monitoring, Work Station Setup, Work Station Breakdown
Specialization
Candidates should possess at least one year of related work experience and a high school diploma or G.E.D. equivalent, although no supervisory experience or specific licenses are required for this position. Essential functions include physical activities like standing for long periods, bending, reaching, and lifting objects up to 25 pounds.
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Thrippunithura, kerala, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Food Safety, Quality Control, Kitchen Equipment Use, Cleaning, Temperature Checking, Communication, Teamwork, Safety Procedures
Specialization
Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds, and follow all company safety and security procedures. Preferred qualifications include a high school diploma or G.E.D. equivalent and at least 1 year of related work experience, with no supervisory experience required.
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kochi, kerala, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Measuring, Quality Control, Food Safety, Kitchen Hygiene, Temperature Checking, Teamwork, Communication, Safety Procedures, Guest Service
Specialization
Candidates must have at least 1 year of related work experience and a high school diploma or G.E.D. equivalent, although no supervisory experience or specific licenses are required for this position. The role demands physical stamina for standing, walking, and lifting objects up to 10 pounds.
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, kerala, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Temperature Regulation, Cold Food Preparation, Communication, Team Support, Hiring, Training, Scheduling, Counseling, Coaching, Safety Procedures
Specialization
Candidates should possess at least 3 years of related work experience, with a preferred technical, trade, or vocational school degree, although no specific license or certification is required. The role involves physical tasks such as standing for extended periods and lifting up to 25 pounds, alongside assisting management functions.
Experience Required
Minimum 2 year(s)