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Executive Sous Chef at Hilton Japan
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration, Guest Experience
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Candidates should have knowledge of HACCP and experience with international hotel chains.
Experience Required
Minimum 5 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Henrietta, New York, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Food Safety, Infection Control, Staff Supervision, Recipe Adherence, Customer Satisfaction, Inventory Management, Sanitation, Institutional Cooking, Culinary Techniques
Specialization
Candidates must have at least five years of cooking experience in institutional or upscale dining and three years of management experience. A high school diploma or equivalent is required, along with the ability to perform basic math and follow standardized recipes.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Beauvais, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership skills. Rigor, organization, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ranchi, Jharkhand, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka, Bangladesh - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Quality Control, Station Setup, Sanitization, Recipe Adherence, Teamwork
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef Manager (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Optalis
West Hollywood, California, United States - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Knife Skills, Fish Handling, Food Cost Management, Labor Cost Management, Staff Training, Sanitation, Menu Development, Inventory Management, High Volume Kitchen Operations, Quality Control
Specialization
Candidates must possess strong expertise in sushi rice preparation, fish butchery, and high-volume kitchen management. A Certified Manager Food Handlers card and the physical ability to stand for long shifts are required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Kochi, kerala, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Haccp, Plating, Inventory Control, Teamwork, Time Management, Communication, Food Safety, Menu Execution, Culinary Arts, Customer Service
Specialization
Requires 2-3 years of professional culinary experience, preferably in international hotels or fine dining. Candidates should have strong knowledge of HACCP standards and the ability to work in a high-pressure environment.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Verbier, Wallis, Switzerland - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Operations, Teamwork, Attention To Detail, Food Safety, Hygiene Standards, Menu Execution
Specialization
Candidates should have a passion for culinary excellence and a commitment to the W Hotels service philosophy. Previous experience in a professional kitchen environment is expected for this role.
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)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at The Barclay at Sarasota
Little River, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Sanitation Standards, Food Safety, Customer Service, Mentoring, Inventory Management, Administrative Duties, Portion Control, Computer Skills, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of experience in the industry or full-service restaurant cooking. Proficiency in food safety practices, basic computer skills, and the ability to mentor others are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nha Trang, Khanh Hoa, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Cold Food Preparation, Team Collaboration, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gurgaon, haryana, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Ingredient Portioning, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Professional Communication, Teamwork
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Quality Control, Team Collaboration, Inventory Monitoring, Staff Coaching
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Thrippunithura, kerala, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Food Safety, Kitchen Sanitation, Recipe Adherence, Quality Control, Knife Skills, Ingredient Management, Professional Communication
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Cold Food Preparation, Staff Training, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hilton Japan
, , Indonesia -
Full Time

Start Date

Immediate

Expiry Date

20 Sep, 26

Salary

0.0

Posted On

22 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Operations, Kitchen Management, HACCP, Hospitality Management, Leadership, Teamwork, Administration, Guest Experience

Industry

Hospitality

Description
Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead the charge in our kitchen and work alongside our Head Chef to bring our culinary vision to life. As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Join an Award-Winning Workplace Culture At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality. Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands [https://www.hilton.com/en/brands/], [https://urldefense.com/v3/__https://www.hilton.com/en/brands/__;!!ACWV5N9M2RV99hQ!O2xa4zGt-T01ceC-TUkMR1pfcFCVB7ok76P2VHgrYJIgwQs8Hw4LctiIL1cb1PVtH7hfkg0RhiUKqr1rbiE9oUenw2MC$] and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel. Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical. Curious about life at Hilton? Explore our Careers Blog [https://jobs.hilton.com/blogs] to see why we’re more than a great place to stay—we’re a great place to work. 
Responsibilities
Lead the kitchen operations and collaborate with the Head Chef to execute the culinary vision. Assist in the direction and administration of all hotel culinary operations to deliver memorable guest experiences.
Executive Sous Chef at Hilton Japan
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration, Guest Experience
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Candidates should have knowledge of HACCP and experience with international hotel chains.
Experience Required
Minimum 5 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Henrietta, New York, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Food Safety, Infection Control, Staff Supervision, Recipe Adherence, Customer Satisfaction, Inventory Management, Sanitation, Institutional Cooking, Culinary Techniques
Specialization
Candidates must have at least five years of cooking experience in institutional or upscale dining and three years of management experience. A high school diploma or equivalent is required, along with the ability to perform basic math and follow standardized recipes.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Beauvais, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership skills. Rigor, organization, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ranchi, Jharkhand, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka, Bangladesh - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Quality Control, Station Setup, Sanitization, Recipe Adherence, Teamwork
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef Manager (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Optalis
West Hollywood, California, United States - Full Time
Skills Needed
Japanese Cuisine, Sushi Preparation, Knife Skills, Fish Handling, Food Cost Management, Labor Cost Management, Staff Training, Sanitation, Menu Development, Inventory Management, High Volume Kitchen Operations, Quality Control
Specialization
Candidates must possess strong expertise in sushi rice preparation, fish butchery, and high-volume kitchen management. A Certified Manager Food Handlers card and the physical ability to stand for long shifts are required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Kochi, kerala, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Haccp, Plating, Inventory Control, Teamwork, Time Management, Communication, Food Safety, Menu Execution, Culinary Arts, Customer Service
Specialization
Requires 2-3 years of professional culinary experience, preferably in international hotels or fine dining. Candidates should have strong knowledge of HACCP standards and the ability to work in a high-pressure environment.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Verbier, Wallis, Switzerland - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Operations, Teamwork, Attention To Detail, Food Safety, Hygiene Standards, Menu Execution
Specialization
Candidates should have a passion for culinary excellence and a commitment to the W Hotels service philosophy. Previous experience in a professional kitchen environment is expected for this role.
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)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at The Barclay at Sarasota
Little River, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Sanitation Standards, Food Safety, Customer Service, Mentoring, Inventory Management, Administrative Duties, Portion Control, Computer Skills, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of experience in the industry or full-service restaurant cooking. Proficiency in food safety practices, basic computer skills, and the ability to mentor others are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nha Trang, Khanh Hoa, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Cold Food Preparation, Team Collaboration, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gurgaon, haryana, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Ingredient Portioning, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Professional Communication, Teamwork
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Quality Control, Team Collaboration, Inventory Monitoring, Staff Coaching
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Thrippunithura, kerala, India - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Food Safety, Kitchen Sanitation, Recipe Adherence, Quality Control, Knife Skills, Ingredient Management, Professional Communication
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Candidates must be able to perform physical tasks such as standing for long periods and lifting up to 10 pounds.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Cold Food Preparation, Staff Training, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)