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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)
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
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
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 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 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)
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)
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)
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 Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Team Management, Food Preparation, Kitchen Operations, Team Member Development, Guest Satisfaction, Menu Planning, Cost Control, Recipe Consistency, Haccp Compliance, Hygiene Standards, Food Cost Analysis, Labor Productivity Analysis, Inventory Management, Banquet Execution, Leadership, Conflict Management
Specialization
The position requires managing all culinary team activities, including training programs, administrative duties like scheduling and appraisals, and developing new menus while controlling costs through engineering and surplus elimination. Essential duties include maintaining strict adherence to all health, hygiene, and safety regulations, including HACCP standards, and ensuring the quality and consistency of all recipes and presentations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MINA Group
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Cost Control, Staff Mentorship, Inventory Control, Labor Cost Management, Knife Skills, Butchery, Sauce Preparation, Financial Reporting, Data Analysis, Food Safety, Hygiene Protocols, Hospitality Management
Specialization
Candidates must have at least 4 years of experience in a high-volume fine dining kitchen, including at least 1 year in a leadership role. A culinary degree is preferred, along with strong knowledge of kitchen fundamentals, financial reporting, and safety protocols.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Bern's Steak House
Tampa, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Beverage Manufacturing

Description
Job Summary: Bern's Steak House Executive Sous Chef will be responsible to ensure exceptional preparation of all food to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Executive Chef and Bern's Steak House. Essential Functions Assist in maintaining a motivated, interactive positive team Assist with training staff Responsible for daily function of the kitchen operations Maintain professionalism with team members, managers and guests. Handle daily scheduling of team members and make adjustments when necessary Solve team member issues such as call outs or any other daily issue that should arise with team members Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels. Ensure prep and execution of food Ensure team is in proper uniform/approved attire Demonstrate positive communication with team Maintain fair and consistent coaching and counseling Communicate and maintain positive inter-departmental relations Ability to work efficiently and effectively Ability to work flexible shifts: nights, weekend, holidays Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment General cleaning to include equipment, floors, walls, coolers, and freezers Knowledge of different cooking techniques and all kitchen equipment Communicate with Chef de Cuisine and Executive Chef next shift any issues Follow Serv-Safe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Maintain the kitchen work area in an orderly and clean condition Follow proper hand washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans daily Assist with loading and unloading of food deliveries and supplies when needed Maintain a professional presentable uniform and personal grooming Maintain a sense of ownership for the restaurant Education & Experience High School diploma or higher Five years previous culinary experience required Excellent Interpersonal skills Excellent communication skills, both verbal and written Ability to use technology e.g. tablets, iPads, Email, Spreadsheets Physical Demands Ability to sit or stand for extended periods of time Ability to communicate clearly Corrected vision to normal range Ability to work long hours as needed Ability to lift 25 – 50 lbs. Ability to use knives and kitchen machinery safely and effectively Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the restaurant, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate Closed On Monday Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours) Custom Supplemental Insurance Coverages Through AFLAC Life Insurance Policy (10-, 20-, & 30-year terms) Short Term Disability Income Insurance Accident Advantage On/Off Job Insurance Cancer Protection Insurance Critical Care Protection Insurance Hospital Choice Insurance Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets Family First Discounts 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests 20% off total purchase at Bern’s Fine Wines & Spirits retail store 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee 20% off Spa Services at Spa Evangeline for employee 20% off Epicurean Theatre classes per online purchase Marriott Friends and Family Discount for hotel accommodations Complimentary Manager Shift Meal from the Restaurant’s Menu Free, Secure, Covered Parking Continued Education through Management Training Courses Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days Custom Packaging Health Plan Options with Tenure Based Employer Contribution Health Dental Vision Internal Career Growth Opportunities 1-Year 401K Employer Match of 25% Up to the First 6% Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.
Responsibilities
The Executive Sous Chef is responsible for overseeing daily kitchen operations, ensuring food quality, and maintaining a motivated team environment. They must manage staff scheduling, enforce safety and sanitation standards, and assist the Executive Chef in all aspects of kitchen management.
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)
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
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
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 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 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)
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)
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)
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 Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Team Management, Food Preparation, Kitchen Operations, Team Member Development, Guest Satisfaction, Menu Planning, Cost Control, Recipe Consistency, Haccp Compliance, Hygiene Standards, Food Cost Analysis, Labor Productivity Analysis, Inventory Management, Banquet Execution, Leadership, Conflict Management
Specialization
The position requires managing all culinary team activities, including training programs, administrative duties like scheduling and appraisals, and developing new menus while controlling costs through engineering and surplus elimination. Essential duties include maintaining strict adherence to all health, hygiene, and safety regulations, including HACCP standards, and ensuring the quality and consistency of all recipes and presentations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MINA Group
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Cost Control, Staff Mentorship, Inventory Control, Labor Cost Management, Knife Skills, Butchery, Sauce Preparation, Financial Reporting, Data Analysis, Food Safety, Hygiene Protocols, Hospitality Management
Specialization
Candidates must have at least 4 years of experience in a high-volume fine dining kitchen, including at least 1 year in a leadership role. A culinary degree is preferred, along with strong knowledge of kitchen fundamentals, financial reporting, and safety protocols.
Experience Required
Minimum 2 year(s)