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Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Chef de dépôt - H/F at NEO2 Consultant
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Rigor, Organization, Punctuality, Reliability, Office Pack Mastery, Good Interpersonal Skills, Service Orientation, Hse Compliance, Risk Prevention, Icpe Norms, Waste Management, Team Management
Specialization
The ideal candidate must demonstrate rigor, strong organizational skills, punctuality, and reliability, along with proficiency in the Office Pack. Essential soft skills include good interpersonal abilities and a strong service orientation, particularly when dealing with clients, delivery drivers, and external service providers.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Buffet Preparation, Inventory Management, Kitchen Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Inventory Management, Food Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Training And Teaching, Communication, Interpersonal Skills, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are required or strongly preferred, along with the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
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 American Cruise Lines
Hannibal, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp Compliance, Mise En Place, Portion Control, Kitchen Operations, Team Training, Stock Management, Food Cost Control, Fine Dining Service, Quality Control, Menu Presentation, Equipment Maintenance, Communication, Teamwork
Specialization
Candidates must have a culinary diploma or degree and 3–5 years of experience in luxury or high-end restaurants. Proficiency in English and eligibility to work in an EU country are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Potawatomi Casino | Hotel
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Budget Management, Team Leadership, Food Safety, Inventory Control, Staff Training, Cost Analysis, Performance Management, Strategic Planning, Kitchen Management, Microsoft Office, Communication, Problem Solving, Vendor Relations
Specialization
Candidates must have at least 7 years of progressively responsible experience in high-volume, multi-venue establishments and 3 years of managerial experience. A high school diploma is required, with preference given to those holding American Culinary Federation certification.
Experience Required
Minimum 5 year(s)
Chef des Ventes F/H at METRO/MAKRO
Chaponnay, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Policy Definition, Budget Elaboration, Team Management, Sales Objective Achievement, Activity Coordination, Sales Force Control, Field Sales Coaching, Client Portfolio Development, Market Knowledge, Competitor Analysis, Internal Communication, Procedure Adherence, Sales Reporting, Recruitment, Team Cohesion, Sales Techniques
Specialization
Candidates must have a degree from BAC+3 to BAC+5 in commerce, coupled with solid sales experience in food distribution, ideally in the HORECA sector, and proven success managing a field sales team. The ideal candidate acts as both a coach and captain, motivated by challenges and proficient in sales and commercialization techniques.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Sonoma, California, United States - Full Time
Skills Needed
Food Preparation, Guest Service, Recipe Execution, Order Taking, Knife Skills, Communication, Multi Tasking, Prioritization, Sanitation, Inventory Management
Specialization
Applicants must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Candidates need to be available for various shifts, potentially starting as early as 4 am or ending as late as 6 pm, and must demonstrate enthusiasm, strong communication, and the ability to multitask.
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.
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)
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)
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)
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)
Associate Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Operations, Food Preparation, Team Supervision, Staff Scheduling, Performance Monitoring, Training And Coaching, Recipe Conversion, Food Quality Control, Haccp Procedures, Food Safety, Cost Control, Inventory Management, Knife Skills, Equipment Operation, Guest Interaction, Administrative Duties
Specialization
Candidates must possess advanced culinary knowledge, including recipe conversion and complex adjustments, along with expertise in operating various kitchen equipment and exhibiting advanced knife handling skills. A commitment to strict hygiene, food safety standards like HACCP, and cost control strategies is essential for success in this role.
Experience Required
Minimum 2 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Culinary Skills, Decorative Food Displays, Portion Control, Quality Assurance, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand -
Full Time

Start Date

Immediate

Expiry Date

30 Apr, 26

Salary

0.0

Posted On

30 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Safety Procedures, Motivation

Industry

Hospitality

Description
POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

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Responsibilities
Supervise and coordinate the activities of cooks and kitchen staff while ensuring food quality and safety standards are met. Assist in training and motivating employees, and manage kitchen supplies and inventory.
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Quality Control, Customer Service, Problem Solving, Cooking, Decorative Food Displays, Portion Control, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Chef de dépôt - H/F at NEO2 Consultant
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Rigor, Organization, Punctuality, Reliability, Office Pack Mastery, Good Interpersonal Skills, Service Orientation, Hse Compliance, Risk Prevention, Icpe Norms, Waste Management, Team Management
Specialization
The ideal candidate must demonstrate rigor, strong organizational skills, punctuality, and reliability, along with proficiency in the Office Pack. Essential soft skills include good interpersonal abilities and a strong service orientation, particularly when dealing with clients, delivery drivers, and external service providers.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Buffet Preparation, Inventory Management, Kitchen Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Inventory Management, Food Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Training And Teaching, Communication, Interpersonal Skills, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are required or strongly preferred, along with the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
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 American Cruise Lines
Hannibal, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp Compliance, Mise En Place, Portion Control, Kitchen Operations, Team Training, Stock Management, Food Cost Control, Fine Dining Service, Quality Control, Menu Presentation, Equipment Maintenance, Communication, Teamwork
Specialization
Candidates must have a culinary diploma or degree and 3–5 years of experience in luxury or high-end restaurants. Proficiency in English and eligibility to work in an EU country are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Potawatomi Casino | Hotel
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Budget Management, Team Leadership, Food Safety, Inventory Control, Staff Training, Cost Analysis, Performance Management, Strategic Planning, Kitchen Management, Microsoft Office, Communication, Problem Solving, Vendor Relations
Specialization
Candidates must have at least 7 years of progressively responsible experience in high-volume, multi-venue establishments and 3 years of managerial experience. A high school diploma is required, with preference given to those holding American Culinary Federation certification.
Experience Required
Minimum 5 year(s)
Chef des Ventes F/H at METRO/MAKRO
Chaponnay, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Sales Policy Definition, Budget Elaboration, Team Management, Sales Objective Achievement, Activity Coordination, Sales Force Control, Field Sales Coaching, Client Portfolio Development, Market Knowledge, Competitor Analysis, Internal Communication, Procedure Adherence, Sales Reporting, Recruitment, Team Cohesion, Sales Techniques
Specialization
Candidates must have a degree from BAC+3 to BAC+5 in commerce, coupled with solid sales experience in food distribution, ideally in the HORECA sector, and proven success managing a field sales team. The ideal candidate acts as both a coach and captain, motivated by challenges and proficient in sales and commercialization techniques.
Experience Required
Minimum 5 year(s)
Chef $22.50-$26/hr* at Nugget Market, Inc.
Sonoma, California, United States - Full Time
Skills Needed
Food Preparation, Guest Service, Recipe Execution, Order Taking, Knife Skills, Communication, Multi Tasking, Prioritization, Sanitation, Inventory Management
Specialization
Applicants must be at least 18 years old and possess previous industry experience in a similar role, along with intermediate to excellent knife skills. Candidates need to be available for various shifts, potentially starting as early as 4 am or ending as late as 6 pm, and must demonstrate enthusiasm, strong communication, and the ability to multitask.
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.
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)
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)
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)
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)
Associate Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Operations, Food Preparation, Team Supervision, Staff Scheduling, Performance Monitoring, Training And Coaching, Recipe Conversion, Food Quality Control, Haccp Procedures, Food Safety, Cost Control, Inventory Management, Knife Skills, Equipment Operation, Guest Interaction, Administrative Duties
Specialization
Candidates must possess advanced culinary knowledge, including recipe conversion and complex adjustments, along with expertise in operating various kitchen equipment and exhibiting advanced knife handling skills. A commitment to strict hygiene, food safety standards like HACCP, and cost control strategies is essential for success in this role.
Experience Required
Minimum 2 year(s)
Demi Chef - Canteen at Courtyard by Marriott South Boston
Bangkok, , Thailand - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Training, Scheduling, Inventory Management, Customer Service, Problem Solving, Culinary Skills, Decorative Food Displays, Portion Control, Quality Assurance, Safety Procedures, Motivation
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)