Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 7540 results in (3) seconds Clear Filters

Jobs Search

About 7540 results in (3) seconds
Chef de cuisine H/F at Accor
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Menu Development, Culinary Arts, Team Leadership, Haccp, Food Safety, Inventory Management, Cost Control, Staff Training, French Cuisine, Budget Management, Quality Assurance, Creative Cooking, Supply Chain Management, Staff Motivation, Kitchen Management
Specialization
Candidates must have significant professional experience as a Chef or Sous-Chef, along with formal culinary training or a recognized diploma. Strong expertise in French cuisine, team management, budget control, and HACCP protocols is required.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Radisson Hotel Group
El Ain, , Lebanon - Full Time
Skills Needed
Kitchen Operations, Guest Satisfaction, Inventory Control, Cost Control, Compliance, Communication Skills, It Systems, Problem Resolution, Teamwork, Hospitality Management
Specialization
Experience in a kitchen is beneficial but not essential, requiring a hands-on approach and a passion for hospitality. Candidates must possess strong communication skills and the ability to work in an environment demanding excellence.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Sanitation, Kitchen Maintenance, Portion Control, Baking, Equipment Operation, Teamwork, Professional Communication, Customer Service, Hygiene Standards
Specialization
Candidates must have a high school diploma or G.E.D. equivalent. Less than one year of related work experience is required for this role.
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Culinary Innovation, Leadership, Interpersonal Communication, Food Safety, Team Coaching
Specialization
Candidates must have proven experience as a Head Chef or Chef Manager, ideally within contract catering, and must possess a valid driver's license and vehicle. Strong leadership skills and proficiency in food cost management and safety regulations are essential.
Experience Required
Minimum 5 year(s)
EN - Chef de Partie at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Food Safety, Hygiene Standards, Menu Improvement, Staff Supervision, Mentoring, Rostering, Team Development, Supplier Liaison, Pressure Management, Teamwork, Culinary Arts
Specialization
Candidates must possess relevant culinary trade qualifications and the ability to work cohesively within a team. Proficiency in working under pressure in a fast-paced environment is essential.
Experience Required
Minimum 2 year(s)
Chef de bar (m/w/d) at Sheraton & Marriott Frankfurt Airport Hotel
Frankfurt, Hesse, Germany - Full Time
Skills Needed
Guest Service, Cocktail Preparation, Beverage Knowledge, Menu Development, German Language, English Language, Teamwork, Hospitality Management, Wine Knowledge, Champagne Knowledge, Spirit Knowledge, Cigar Handling
Specialization
Requires completed vocational training as a restaurant or hotel specialist with a strong knowledge of spirits, wines, and champagne. Fluency in German and English is required, along with flexibility and a team-oriented mindset.
Experience Required
Minimum 2 year(s)
Commis Chef (Sushi) at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Sushi Preparation, Rice Preparation, Knife Skills, Food Safety, Hygiene Standards, Plating, Japanese Cuisine, Teamwork, Communication, Kitchen Organization
Specialization
Requires proficiency in basic sushi techniques, strong knife skills, and knowledge of Japanese ingredients. Candidates must adhere to food safety standards and be able to work in a fast-paced kitchen environment.
Executive Sous Chef at American Cruise Lines
Marietta, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation, Kitchen Operations
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 strongly preferred or required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and hold a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
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)
Chef de Cuisine H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Chain Management, Team Leadership, Kitchen Management Software, Menu Design, Food Safety Standards, Hygiene Regulations, Staff Training, Recruitment, Conflict Resolution, Organization, Creativity, Inventory Management, Operational Coordination
Specialization
Candidates must have a culinary degree (CAP, BEP, Bac Pro, BTS or equivalent) and at least 5 years of experience as a Chef or Sous-Chef. Strong leadership skills, creativity, and proficiency in kitchen management tools are required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Collaboration, Customer Service, Food Safety Standards, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Food Preparation, Training And Development, Quality Assurance, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Control, Inventory Management, Leadership, Communication, Problem Solving
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 financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at BRENTWOOD COUNTRY CLUB LOS ANGELES
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Operations, Staff Management, Food Safety, Inventory Management, Budgeting, Fine Dining, Banquet Production, Butchery, Garde Manger, Haccp, Labor Cost Control, Member Relations, Recipe Standardization, Team Mentoring
Specialization
Requires 5-10+ years of progressive culinary leadership experience in luxury environments and a technical culinary diploma. Must demonstrate proficiency in butchery, banquet production, and food safety standards.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Quality Assurance, Conflict Resolution
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)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Management, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Training And Development, Inventory Management, Quality Control, Food Preparation, Conflict Resolution
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 operational skills are required to manage kitchen staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Training And Development, Operational Leadership, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Accor
Hyères, Provence-Alpes-Côte d'Azur, France -
Full Time

Start Date

Immediate

Expiry Date

02 Jul, 26

Salary

0.0

Posted On

03 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu development, Culinary arts, Team leadership, HACCP, Food safety, Inventory management, Cost control, Staff training, French cuisine, Budget management, Quality assurance, Creative cooking, Supply chain management, Staff motivation, Kitchen management

Industry

Hospitality

Description
Description de l'entreprise Hotel Mercure Hyères, hôtel rénové en 2019. A disposition de nos clients : 81 chambres et suites, 1 piscine, 1 restaurant, 1 bar extérieur.. Points clés de notre environnement de travail : Opportunités d'évolution Environnement dynamique Description du poste Le restaurant Victor, situé au sein de l’hôtel Mercure de Hyères, recherche son/sa futur(e) Chef de Cuisine passionné(e) et créatif(ve) pour piloter sa brigade et sublimer son offre culinaire. Vos missions : Élaborer et renouveler la carte en valorisant des produits frais et de saison Superviser l’ensemble de la production culinaire Encadrer, former et motiver l’équipe en cuisine Garantir le respect des normes d’hygiène et de sécurité (HACCP) Gérer les approvisionnements, les stocks et les coûts matières Assurer une qualité constante et une expérience client irréprochable Profil recherché : Expérience confirmée en tant que Chef de Cuisine ou Sous-Chef expérimenté Leadership naturel et esprit d’équipe Créativité, rigueur et sens de l’organisation Bonne gestion du stress et des priorités Sensibilité aux tendances culinaires et à la gastronomie locale Nous offrons : Un environnement de travail dynamique au sein d’un établissement reconnu Une réelle autonomie dans la création culinaire Une équipe engagée et professionnelle Rémunération attractive selon profil et expérience Envie de relever un nouveau défi et de marquer votre empreinte culinaire au sein du restaurant Victor ? Rejoignez-nous dès maintenant ! Qualifications **Qualifications requises :** Expérience professionnelle significative en tant que chef ou sous-chef Formation culinaire officielle ou diplôme culinaire délivré par un établissement agréé Expertise avérée en cuisine française et en techniques de cuisine classiques Expérience confirmée en gestion de cuisine, en direction d'équipe et en développement du personnel Solides connaissances en matière de sécurité alimentaire, de protocoles HACCP et de réglementations en matière de santé et de sécurité Expérience en gestion budgétaire, contrôle des coûts Maîtrise de la gestion des stocks et des processus d'approvisionnement Esprit orienté client et engagement à fournir un service exceptionnel Maîtrise de l'élaboration de menus, de l'innovation et de la créativité culinaire Catégorie: Culinary Type d'emploi: Durée Indéterminée Type de Contrat: Temps Plein

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
The Chef de Cuisine will lead the kitchen brigade to create and renew seasonal menus while ensuring high-quality culinary production. They are responsible for managing kitchen operations, including staff training, inventory control, and strict adherence to hygiene and safety standards.
Chef de cuisine H/F at Accor
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Menu Development, Culinary Arts, Team Leadership, Haccp, Food Safety, Inventory Management, Cost Control, Staff Training, French Cuisine, Budget Management, Quality Assurance, Creative Cooking, Supply Chain Management, Staff Motivation, Kitchen Management
Specialization
Candidates must have significant professional experience as a Chef or Sous-Chef, along with formal culinary training or a recognized diploma. Strong expertise in French cuisine, team management, budget control, and HACCP protocols is required.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Radisson Hotel Group
El Ain, , Lebanon - Full Time
Skills Needed
Kitchen Operations, Guest Satisfaction, Inventory Control, Cost Control, Compliance, Communication Skills, It Systems, Problem Resolution, Teamwork, Hospitality Management
Specialization
Experience in a kitchen is beneficial but not essential, requiring a hands-on approach and a passion for hospitality. Candidates must possess strong communication skills and the ability to work in an environment demanding excellence.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Sanitation, Kitchen Maintenance, Portion Control, Baking, Equipment Operation, Teamwork, Professional Communication, Customer Service, Hygiene Standards
Specialization
Candidates must have a high school diploma or G.E.D. equivalent. Less than one year of related work experience is required for this role.
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Culinary Innovation, Leadership, Interpersonal Communication, Food Safety, Team Coaching
Specialization
Candidates must have proven experience as a Head Chef or Chef Manager, ideally within contract catering, and must possess a valid driver's license and vehicle. Strong leadership skills and proficiency in food cost management and safety regulations are essential.
Experience Required
Minimum 5 year(s)
EN - Chef de Partie at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Food Safety, Hygiene Standards, Menu Improvement, Staff Supervision, Mentoring, Rostering, Team Development, Supplier Liaison, Pressure Management, Teamwork, Culinary Arts
Specialization
Candidates must possess relevant culinary trade qualifications and the ability to work cohesively within a team. Proficiency in working under pressure in a fast-paced environment is essential.
Experience Required
Minimum 2 year(s)
Chef de bar (m/w/d) at Sheraton & Marriott Frankfurt Airport Hotel
Frankfurt, Hesse, Germany - Full Time
Skills Needed
Guest Service, Cocktail Preparation, Beverage Knowledge, Menu Development, German Language, English Language, Teamwork, Hospitality Management, Wine Knowledge, Champagne Knowledge, Spirit Knowledge, Cigar Handling
Specialization
Requires completed vocational training as a restaurant or hotel specialist with a strong knowledge of spirits, wines, and champagne. Fluency in German and English is required, along with flexibility and a team-oriented mindset.
Experience Required
Minimum 2 year(s)
Commis Chef (Sushi) at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Sushi Preparation, Rice Preparation, Knife Skills, Food Safety, Hygiene Standards, Plating, Japanese Cuisine, Teamwork, Communication, Kitchen Organization
Specialization
Requires proficiency in basic sushi techniques, strong knife skills, and knowledge of Japanese ingredients. Candidates must adhere to food safety standards and be able to work in a fast-paced kitchen environment.
Executive Sous Chef at American Cruise Lines
Marietta, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation, Kitchen Operations
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 strongly preferred or required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and hold a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
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)
Chef de Cuisine H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Chain Management, Team Leadership, Kitchen Management Software, Menu Design, Food Safety Standards, Hygiene Regulations, Staff Training, Recruitment, Conflict Resolution, Organization, Creativity, Inventory Management, Operational Coordination
Specialization
Candidates must have a culinary degree (CAP, BEP, Bac Pro, BTS or equivalent) and at least 5 years of experience as a Chef or Sous-Chef. Strong leadership skills, creativity, and proficiency in kitchen management tools are required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Collaboration, Customer Service, Food Safety Standards, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Food Preparation, Training And Development, Quality Assurance, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Control, Inventory Management, Leadership, Communication, Problem Solving
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 financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at BRENTWOOD COUNTRY CLUB LOS ANGELES
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Operations, Staff Management, Food Safety, Inventory Management, Budgeting, Fine Dining, Banquet Production, Butchery, Garde Manger, Haccp, Labor Cost Control, Member Relations, Recipe Standardization, Team Mentoring
Specialization
Requires 5-10+ years of progressive culinary leadership experience in luxury environments and a technical culinary diploma. Must demonstrate proficiency in butchery, banquet production, and food safety standards.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Quality Assurance, Conflict Resolution
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)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Management, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Training And Development, Inventory Management, Quality Control, Food Preparation, Conflict Resolution
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 operational skills are required to manage kitchen staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Training And Development, Operational Leadership, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)