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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 Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Food Safety And Sanitation, Staff Training, Recipe Standardization, Quality Control, Customer Relationship Management, Labor Cost Management, Kitchen Design Planning, Sop Implementation, Pastry Production, Staff Scheduling, Procurement Coordination
Specialization
Requires a Culinary Degree or equivalent with at least 10 years of experience, including 5 years in a resort hotel and 5 years of international assignment. Knowledge of local Cordilleran cuisine is considered a significant advantage.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management 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
, Bali, Indonesia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Quality Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management 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
Bay, Laguna, Philippines - Full Time
Skills Needed
Culinary Management, Kitchen Leadership, Menu Planning, Food Safety, Team Coordination
Specialization
The candidate should be a spontaneous explorer with a passion for culinary arts and cultural immersion. Experience in high-level kitchen management is expected given the Executive Sous Chef title.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, 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, Staff Training, Operational Leadership, Cost Control, Quality Control, Hospitality Management
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field 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
, , Barbados - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, 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 the ability to manage diverse food preparation areas.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Clermont-Ferrand, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Stock Management, Food Safety Standards, Hygiene Regulations, Quality Control, Organization, Culinary Expertise
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 and teamwork are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at MDCV Provence
La Garde-Freinet, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Organization, Management, Leadership, Menu Creation, Cost Control, Inventory Management, Haccp Standards, Team Training, Operational Excellence, Creativity, Pressure Management
Specialization
Candidates must have confirmed experience as a Head Chef or experienced Sous Chef, preferably in high-end hotel or gastronomic dining. Required attributes include strong leadership skills, culinary creativity, and the ability to work under pressure with a focus on excellence.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at RL Communities
Aurora, Colorado, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Team Leadership, Food Presentation, Food Safety, Sanitation, Inventory Management, Staff Training, Menu Execution, Computer Skills, Data Entry
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Lambertville, New Jersey, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Cost Control, Menu Development, Staff Training, Inventory Management, Servsafe Certification, Time Management, Plating And Presentation, Communication Skills, Multi Tasking, Organizational Skills
Specialization
Candidates must be ServSafe certified with extensive experience in various food cultures and artistic plating abilities. A high school diploma is required, and the ability to work flexible shifts in a fast-paced environment is essential.
Experience Required
Minimum 5 year(s)
Chef de Projets F/H at Groupe Puce et Plume
Montreuil, Ile-de-France, France - Full Time
Skills Needed
Project Management, Sla Management, Stakeholder Coordination, Risk Management, Client Relationship Management, Production Monitoring, Portfolio Management, Operational Delivery, Resource Coordination, Problem Solving
Specialization
The candidate must be organized and capable of managing multiple projects simultaneously while anticipating risks and providing pragmatic solutions. Professional maturity and the ability to provide hands-on support to teams in the field are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Georgetown, Demerara-Mahaica, Guyana - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management 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)
Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross Functional Coordination, Business Analysis, Customer Experience Optimization
Specialization
Requires a strong analytical mindset with a deep understanding of the DIY/Retail market and customer behavior. Candidates must possess excellent interpersonal skills and the ability to drive business results through cross-functional collaboration.
Experience Required
Minimum 2 year(s)
Part-time Sous Chef at Grand Villa of New Port Richey
New Port Richey, Florida, United States - Full Time
Skills Needed
Culinary Techniques, Food Safety, Sanitation Standards, Leadership, Communication, Inventory Management, Menu Planning, Fine Dining, Kitchen Supervision, Food Presentation
Specialization
Proven experience as a sous chef with strong knowledge of culinary techniques and sanitation regulations. A culinary certification or relevant education is preferred, along with the flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef Manager (WIMB) at Civitas Senior Living
Wimberly Place, 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, Budgeting, 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. Knowledge of DHSR Dietary regulations and a genuine desire to work with the elderly are essential.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - 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)
Sous Chef - Atlanta at Barcelona Wine Bar
Atlanta, Georgia, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Process Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
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)
Commis Chef (Sushi) at Accor
Chennai, tamil nadu, India -
Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

0.0

Posted On

06 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Sushi Preparation, Rice Preparation, Knife Skills, Food Safety, Hygiene Standards, Plating, Japanese Cuisine, Teamwork, Communication, Kitchen Organization

Industry

Hospitality

Description
Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description We are seeking a detail-oriented and organized Commis Chef specializing in sushi preparation to join our culinary team in Chennai, India. In this entry-level position, you will work under the guidance of senior chefs to master the art of sushi making while contributing to our kitchen's efficiency and excellence. This role offers an excellent opportunity to develop your skills in Japanese cuisine within a collaborative and fast-paced kitchen environment. Prepare sushi rice according to traditional Japanese techniques, ensuring proper temperature, seasoning, and consistency Roll, cut, and plate sushi with precision and attention to detail, maintaining consistent quality and presentation standards Prepare and portion fresh ingredients, including fish, vegetables, and other sushi components, following food safety protocols Maintain sharp knives and kitchen equipment, ensuring they are properly sanitized and ready for use Assist in organizing and maintaining the sushi station, ensuring all ingredients and tools are efficiently arranged Support senior chefs in food preparation and plating during service hours Follow all food safety and hygiene standards, including proper handling and storage of ingredients Collaborate with kitchen team members to ensure smooth workflow and timely food preparation Learn and apply Japanese culinary terminology and techniques under mentorship Contribute to maintaining a clean and organized kitchen workspace Qualifications Proficiency in basic sushi preparation techniques, including rice preparation, rolling, and cutting Strong knife skills with the ability to execute precise cuts consistently Knowledge of Japanese ingredients, their properties, and appropriate applications in sushi preparation Understanding of food safety and hygiene standards in commercial kitchen environments Ability to work efficiently in a fast-paced kitchen setting while maintaining quality standards Excellent attention to detail and commitment to presentation excellence Strong teamwork and communication skills with the ability to collaborate effectively with kitchen staff Physical ability to stand for extended periods and perform repetitive tasks Willingness to learn and adapt to new techniques and kitchen procedures Preferred: Prior experience working in a Japanese restaurant or fine dining establishment Preferred: Familiarity with Japanese culinary terminology and cultural food practices Preferred: Experience with sushi-specific equipment and tools Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Prepare sushi rice and assemble sushi rolls with precision while maintaining high quality and presentation standards. Support senior chefs in food preparation and ensure the sushi station remains clean and organized.
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 Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Food Safety And Sanitation, Staff Training, Recipe Standardization, Quality Control, Customer Relationship Management, Labor Cost Management, Kitchen Design Planning, Sop Implementation, Pastry Production, Staff Scheduling, Procurement Coordination
Specialization
Requires a Culinary Degree or equivalent with at least 10 years of experience, including 5 years in a resort hotel and 5 years of international assignment. Knowledge of local Cordilleran cuisine is considered a significant advantage.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management 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
, Bali, Indonesia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Quality Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management 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
Bay, Laguna, Philippines - Full Time
Skills Needed
Culinary Management, Kitchen Leadership, Menu Planning, Food Safety, Team Coordination
Specialization
The candidate should be a spontaneous explorer with a passion for culinary arts and cultural immersion. Experience in high-level kitchen management is expected given the Executive Sous Chef title.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, 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, Staff Training, Operational Leadership, Cost Control, Quality Control, Hospitality Management
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field 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
, , Barbados - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, 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 the ability to manage diverse food preparation areas.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Clermont-Ferrand, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Stock Management, Food Safety Standards, Hygiene Regulations, Quality Control, Organization, Culinary Expertise
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 and teamwork are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at MDCV Provence
La Garde-Freinet, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Organization, Management, Leadership, Menu Creation, Cost Control, Inventory Management, Haccp Standards, Team Training, Operational Excellence, Creativity, Pressure Management
Specialization
Candidates must have confirmed experience as a Head Chef or experienced Sous Chef, preferably in high-end hotel or gastronomic dining. Required attributes include strong leadership skills, culinary creativity, and the ability to work under pressure with a focus on excellence.
Experience Required
Minimum 5 year(s)
Temporary Sous Chef at RL Communities
Aurora, Colorado, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Team Leadership, Food Presentation, Food Safety, Sanitation, Inventory Management, Staff Training, Menu Execution, Computer Skills, Data Entry
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef - Kitchen at Genesis Global Group
Lambertville, New Jersey, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Cost Control, Menu Development, Staff Training, Inventory Management, Servsafe Certification, Time Management, Plating And Presentation, Communication Skills, Multi Tasking, Organizational Skills
Specialization
Candidates must be ServSafe certified with extensive experience in various food cultures and artistic plating abilities. A high school diploma is required, and the ability to work flexible shifts in a fast-paced environment is essential.
Experience Required
Minimum 5 year(s)
Chef de Projets F/H at Groupe Puce et Plume
Montreuil, Ile-de-France, France - Full Time
Skills Needed
Project Management, Sla Management, Stakeholder Coordination, Risk Management, Client Relationship Management, Production Monitoring, Portfolio Management, Operational Delivery, Resource Coordination, Problem Solving
Specialization
The candidate must be organized and capable of managing multiple projects simultaneously while anticipating risks and providing pragmatic solutions. Professional maturity and the ability to provide hands-on support to teams in the field are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Georgetown, Demerara-Mahaica, Guyana - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management 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)
Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross Functional Coordination, Business Analysis, Customer Experience Optimization
Specialization
Requires a strong analytical mindset with a deep understanding of the DIY/Retail market and customer behavior. Candidates must possess excellent interpersonal skills and the ability to drive business results through cross-functional collaboration.
Experience Required
Minimum 2 year(s)
Part-time Sous Chef at Grand Villa of New Port Richey
New Port Richey, Florida, United States - Full Time
Skills Needed
Culinary Techniques, Food Safety, Sanitation Standards, Leadership, Communication, Inventory Management, Menu Planning, Fine Dining, Kitchen Supervision, Food Presentation
Specialization
Proven experience as a sous chef with strong knowledge of culinary techniques and sanitation regulations. A culinary certification or relevant education is preferred, along with the flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef Manager (WIMB) at Civitas Senior Living
Wimberly Place, 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, Budgeting, 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. Knowledge of DHSR Dietary regulations and a genuine desire to work with the elderly are essential.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - 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)
Sous Chef - Atlanta at Barcelona Wine Bar
Atlanta, Georgia, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Process Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
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)