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Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Culinary Creativity, Food Safety, Hygiene Standards, Kitchen Operations, Portion Control, Team Leadership, Staff Training, Menu Preparation, Ingredient Management, Waste Minimization, Professionalism, Teamwork, Communication, Consistency, Presentation
Specialization
Candidates must have the legal right to work and live in the UK. The role requires a professional, energetic, and collaborative approach to working within a fast-paced kitchen environment.
Head Breakfast Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Inventory Management, Rota Design, Kitchen Management, Allergen Awareness, Food Preparation, Quality Control, Staff Training, Menu Presentation, Hygiene Standards, Budgeting, Communication
Specialization
Requires 4+ years of culinary experience or 2 years with a relevant degree in Culinary Arts or Hospitality Management. Candidates must possess strong leadership skills and a commitment to guest satisfaction.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at MATSURI
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Fish Cutting, Cost Management, Team Leadership, Hygiene And Safety Procedures, Inventory Management, Stock Management, Production Planning
Specialization
Requires previous experience in a supervisory kitchen role such as Sous Chef or junior Head Chef. Must possess technical skills in fish cutting and strong leadership abilities to manage a team and prioritize tasks.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - 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, Professional Communication, Team Collaboration
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 American Cruise Lines
Florence, Alabama, 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, Buffet Preparation, Inventory Management, Communication, Interpersonal Skills, Training And Teaching
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)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Pressure Management
Specialization
Candidates must have professional kitchen experience at any grade from Commis to Senior CDP and solid HACCP knowledge. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Attention To Detail
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a good command of English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Hilton Japan
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Hospitality Management, Culinary Arts, Leadership, Teamwork, Quality Control, Guest Experience
Specialization
Candidates should possess a passion for hospitality and a commitment to integrity and leadership. Strong teamwork and a sense of ownership and accountability are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, 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
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 Landry's, LLC.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, Osha Regulations, Fine Dining, Training And Development, Guest Satisfaction
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Gruppchef Geoteknik at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
Geotechnical Engineering, People Management, Business Development, Project Management, Financial Planning, Quality Management, Work Environment Management, Competence Development, Client Relationship Management, Swedish Language, English Language
Specialization
Requires a degree in geotechnical engineering, civil engineering, or equivalent professional experience. Candidates should have several years of experience in geotechnical assignments and a strong desire to develop as a leader.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Haccp, Food Safety, Hygiene Standards, Teamwork, Communication, Organizational Skills, Inventory Control, Menu Improvement, Culinary Arts, Time Management
Specialization
Requires 2-3 years of experience in a similar role, preferably within an international hotel environment. A culinary qualification and strong knowledge of food safety and kitchen operations are highly advantageous.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fredericton, New Brunswick, Canada - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Guest Relations, Performance Management, Purchasing, Inventory Control, Coaching, Training, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and property operations.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Romford, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Food Safety, Hygiene Standards, Dietary Requirement Management, Stock Rotation, Coshh Compliance, Health And Safety Regulations, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene certification and have experience working in a commercial kitchen. Knowledge of COSHH and general Health and Safety regulations is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hawkers Asian Street Food
Delray Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Vendor Relations, Budgeting, Recipe Adherence, Plate Presentation, Team Leadership, Operational Management
Specialization
Candidates must have three years of exempt culinary management experience in a full-service, upscale restaurant. A Food Handlers Certification is required or must be obtained, along with the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Cascade Locks, Oregon, 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
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)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Old Goa, Goa, 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
Mumbai, maharashtra, 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 have at least 3 years of related work experience and 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Hilton Japan
Karon, Phuket Province, Thailand - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Knowledge of HACCP and experience with international hotel chains are required, with technical culinary education preferred.
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

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

0.0

Posted On

21 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary creativity, Food safety, Hygiene standards, Kitchen operations, Portion control, Team leadership, Staff training, Menu preparation, Ingredient management, Waste minimization, Professionalism, Teamwork, Communication, Consistency, Presentation

Industry

Hospitality

Description
W LONDON - CONTROL YOUR BEAT Located in Soho, W London owns the stage in the epicentre of the city’s cultural core. Plugged in to the pulse of London’s energetic social scene, this is where louder-than-life Soho mixes with the glitzy West End. THE W KITCHEN At W London, we’re redefining the dining experience with bold flavors, innovative techniques, and a vibrant atmosphere. Under the expert leadership of our Head Chef Netish, our kitchen team crafts exceptional dishes that surprise and delight every guest. If you’re passionate about culinary creativity and thrive in a fast-paced, dynamic environment, we’d love to hear from you. Join us and be part of a kitchen where your talent and enthusiasm can truly shine. YOUR ROLE IN THE SPOTLIGHT * Lead by example in your section, preparing and cooking dishes to the highest standards of quality, consistency, and presentation. * Follow daily prep sheets and service plans to ensure smooth kitchen operations and timely delivery of menu items. * Maintain high standards of food safety and hygiene, keeping kitchen logs and records up to date. * Support the Head Chef and Sous Chefs by communicating ingredient needs, contributing ideas for specials, and ensuring your section runs efficiently. * Use kitchen equipment safely and effectively, ensuring consistent results and minimizing waste. * Monitor food quality and portion control throughout service to ensure every plate meets our standards. * Train and support junior team members, helping to build skills, confidence, and a positive kitchen culture. * Bring energy, professionalism, and teamwork to every shift, contributing to a vibrant and collaborative kitchen environment. * Be flexible and cooperative - we’re ALL IN and work closely with other departments. You’re part of a wider team delivering exceptional guest experiences. YOUR EFFORTS, OUR APPRECIATION * Meals - Tasty and Varied Complimentary Meals in our Green Room canteen. * Service Charge - Paid each month!  * Learning and Growing - Access to the best digital and classroom based training resources and cross exposure opportunities * Apprenticeships - Opportunities to undertake an apprenticeship to support your development in your role. * Holiday - 28 days of holiday including public holidays (enhanced holiday benefit based on length of service) * Uniform Provided - Dry cleaning included. * Company Pension Scheme – Save for your future. * Take Care - Access to our Take Care Emotional Wellbeing Resources & Associate Assistance Service * Celebrate - Awards and Recognition Celebrations * BenefitHub - Access to further discounts for shopping, cinema tickets, technology and more! * Events - Monthly Calendar of Associate Focused & Fun Events * Long Service Recognition - Dedicated appreciation events for when you reach career milestones within the company. * Global Marriott Hotel Discounts – Accessible to you and your loved ones, travel the world with Marriott International. * Food & Beverage Discounts - 20% Discount in all F&B outlets within Marriott Properties * Spa Discounts – 30% discount in our Away Spa ELIGIBILITY TO WORK IN THE UK Please note, all candidates applying for this role must have obtained the right to work and live in the UK. Documented evidence of eligibility will be required from candidates as part of our recruitment process. W Hotels are an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.   W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W 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.

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Responsibilities
The Demi Chef de Partie is responsible for preparing and cooking dishes to high standards while maintaining food safety and hygiene protocols. They also support the senior kitchen team by managing section efficiency, monitoring food quality, and training junior staff.
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Culinary Creativity, Food Safety, Hygiene Standards, Kitchen Operations, Portion Control, Team Leadership, Staff Training, Menu Preparation, Ingredient Management, Waste Minimization, Professionalism, Teamwork, Communication, Consistency, Presentation
Specialization
Candidates must have the legal right to work and live in the UK. The role requires a professional, energetic, and collaborative approach to working within a fast-paced kitchen environment.
Head Breakfast Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Inventory Management, Rota Design, Kitchen Management, Allergen Awareness, Food Preparation, Quality Control, Staff Training, Menu Presentation, Hygiene Standards, Budgeting, Communication
Specialization
Requires 4+ years of culinary experience or 2 years with a relevant degree in Culinary Arts or Hospitality Management. Candidates must possess strong leadership skills and a commitment to guest satisfaction.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at MATSURI
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Fish Cutting, Cost Management, Team Leadership, Hygiene And Safety Procedures, Inventory Management, Stock Management, Production Planning
Specialization
Requires previous experience in a supervisory kitchen role such as Sous Chef or junior Head Chef. Must possess technical skills in fish cutting and strong leadership abilities to manage a team and prioritize tasks.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - 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, Professional Communication, Team Collaboration
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 American Cruise Lines
Florence, Alabama, 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, Buffet Preparation, Inventory Management, Communication, Interpersonal Skills, Training And Teaching
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)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Pressure Management
Specialization
Candidates must have professional kitchen experience at any grade from Commis to Senior CDP and solid HACCP knowledge. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Attention To Detail
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a good command of English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Hilton Japan
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Hospitality Management, Culinary Arts, Leadership, Teamwork, Quality Control, Guest Experience
Specialization
Candidates should possess a passion for hospitality and a commitment to integrity and leadership. Strong teamwork and a sense of ownership and accountability are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, 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
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 Landry's, LLC.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, Osha Regulations, Fine Dining, Training And Development, Guest Satisfaction
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Gruppchef Geoteknik at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
Geotechnical Engineering, People Management, Business Development, Project Management, Financial Planning, Quality Management, Work Environment Management, Competence Development, Client Relationship Management, Swedish Language, English Language
Specialization
Requires a degree in geotechnical engineering, civil engineering, or equivalent professional experience. Candidates should have several years of experience in geotechnical assignments and a strong desire to develop as a leader.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Haccp, Food Safety, Hygiene Standards, Teamwork, Communication, Organizational Skills, Inventory Control, Menu Improvement, Culinary Arts, Time Management
Specialization
Requires 2-3 years of experience in a similar role, preferably within an international hotel environment. A culinary qualification and strong knowledge of food safety and kitchen operations are highly advantageous.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fredericton, New Brunswick, Canada - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Guest Relations, Performance Management, Purchasing, Inventory Control, Coaching, Training, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and property operations.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Romford, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Food Safety, Hygiene Standards, Dietary Requirement Management, Stock Rotation, Coshh Compliance, Health And Safety Regulations, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene certification and have experience working in a commercial kitchen. Knowledge of COSHH and general Health and Safety regulations is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hawkers Asian Street Food
Delray Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Vendor Relations, Budgeting, Recipe Adherence, Plate Presentation, Team Leadership, Operational Management
Specialization
Candidates must have three years of exempt culinary management experience in a full-service, upscale restaurant. A Food Handlers Certification is required or must be obtained, along with the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Cascade Locks, Oregon, 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
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)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Old Goa, Goa, 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
Mumbai, maharashtra, 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 have at least 3 years of related work experience and 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Hilton Japan
Karon, Phuket Province, Thailand - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Knowledge of HACCP and experience with international hotel chains are required, with technical culinary education preferred.
Experience Required
Minimum 5 year(s)