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Chef Jobs overseas

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Chef de cuisine H/F at La Côte & L'Arête
Perpignan, Occitania, 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)
Executive Sous Chef at IHG Career
Tamuning, , United States - Full Time
Skills Needed
Kitchen Management, Food Cost Control, Staff Training, Menu Design, Inventory Management, Budgeting, Asian Cuisine, Health And Safety Compliance, Personnel Management, Vendor Relations, Problem Solving, Communication Skills
Specialization
Requires at least 4 years of experience as an Executive Sous Chef in a full-service hotel and fluency in English. A degree or certificate in culinary arts is preferred, along with the ability to obtain a government-issued Food Handler's Certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Quality Control, Cost Control, Inventory Management, Food Safety Compliance, Staff Training, Expediting, Labor Control, Purchasing, Mediterranean Cuisine, Multitasking, Team Leadership, Communication, Sanitation Standards
Specialization
Requires at least four years of culinary leadership experience in high-volume kitchens, with a preference for a culinary degree. Must demonstrate strong knowledge of food safety, labor cost management, and a collaborative leadership style.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at pixolith Karriere-Seite
Savannah, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Menu Development, Labor Management, Haccp Standards, Inventory Management, Banquet Operations, Staff Training, Food Safety, Budgeting, Performance Management, Kitchen Operations, Vendor Management, Quality Control, Scheduling, Guest Satisfaction
Specialization
Requires at least 5 years of progressive culinary leadership experience in luxury hotels or high-volume environments, including 2 years in a management role. A culinary degree or formal training is preferred, along with strong financial acumen and knowledge of food safety regulations.
Experience Required
Minimum 5 year(s)
Sous Chef - Banquet at Accor
Pamekasan, East Java, Indonesia - Full Time
Skills Needed
Banquet Production, International Cuisine, Large Volume Food Preparation, Leadership, Team Management, Food Safety, Haccp, Sanitation Standards, Time Management, Food Cost Control, Inventory Management, Kitchen Administration, Menu Planning, Recipe Development, Communication, Operational Excellence
Specialization
Requires a degree or diploma in Culinary Arts or Hospitality Management and proven leadership experience in large-scale hotel banquet operations. Must possess strong knowledge of HACCP, food cost control, and the ability to perform under pressure in a fast-paced environment.
Experience Required
Minimum 5 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)
Area Executive Chef at Sodexo
, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Multi Unit Management, Menu Engineering, Food Cost Management, Safety Compliance, Quality Assurance, Team Development, Client Partnership, Sustainable Sourcing, Hospitality Management
Specialization
Requires a Bachelor's degree or equivalent experience with at least 3 years of management and functional experience. Candidates must demonstrate expertise in multi-unit culinary leadership and strategic business acumen.
Experience Required
Minimum 5 year(s)
Demi Chef (Banquet) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New 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, Training & Mentoring, Operational Leadership
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)
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)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vénissieux, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Team Management, Buffet Management, Haccp Compliance, Menu Planning, Food Safety, Inventory Management, Staff Training, Plating And Presentation, Operational Leadership
Specialization
Requires a culinary degree (CAP/BEP) and at least five years of experience in high-volume buffet management and leadership. Must be an expert in HACCP standards and capable of strictly following technical recipe sheets.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Design, Staff Training, Food Production, Inventory Management, Labor Cost Control, Food Safety, Team Leadership, Procurement, Performance Appraisal, Expediting, Microsoft Office Suite
Specialization
Requires a minimum of 2 years of Sous Chef experience in a high-volume, full-service restaurant. A degree in Culinary Arts or Hospitality Management and relevant food handler certifications are preferred.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Supervision, Sanitation Standards, Kitchen Safety, Inventory Rotation, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Training And Development, Bilingual Skills
Specialization
Candidates must have a culinary degree, five years of hotel experience, and at least two years of supervisory experience in a culinary environment. A current Food-Safe or food handler sanitation certificate is required.
Experience Required
Minimum 5 year(s)
Executive sous chef at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Quality Control, Menu Execution, Inventory Management, Cost Control, Staff Supervision, Food Safety, Hygiene Standards, Team Leadership, Haccp, Recipe Development
Specialization
Seeking an experienced culinary leader with strong skills in kitchen management and team development. Must be committed to maintaining high hygiene standards and delivering exceptional dining experiences.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, 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 demonstrate 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
Bucharest, , Romania - 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 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
, East Nusa Tenggara, Indonesia - 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, Financial Performance, Quality Control, Resource Planning
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 a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, 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, Purchasing, Training & Development
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 expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
, , - Full Time
Skills Needed
Inventory Management, Supplier Negotiation, Team Management, Haccp Compliance, Logistics Coordination, Quality Control, Procurement, Computer Literacy, Moneweb Software, Health And Safety Standards
Specialization
Requires successful field experience in catering and proficiency with IT tools, specifically Moneweb. Candidates must be skilled negotiators with a strong understanding of HACCP processes and supply chain logistics.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - 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/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)
Chef de cuisine H/F at La Côte & L'Arête
Perpignan, Occitania, France -
Full Time

Start Date

Immediate

Expiry Date

30 Aug, 26

Salary

3502.06

Posted On

01 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork

Industry

Restaurants

Description
Bienvenue chez La Côte & l’Arête La Côte & l’Arête est une fédération d’artisans restaurateurs. Notre ambition : défendre une restauration sincère où le produit, le savoir-faire et le sens du commerce restent au cœur de l’expérience. Dans le cadre de l’ouverture de notre nouveau restaurant à Perpignan, prévue fin novembre, nous recherchons notre futur(e) CHEF(FE) DE CUISINE H/F. Pour accompagner cette ouverture dans les meilleures conditions, nous recherchons une personne disponible pour intégrer un parcours de formation dès début octobre. Vos missions Vous contribuez au bon fonctionnement de votre équipe et à la qualité de l’expérience proposée à nos clients. Dans ce cadre, vous serez amené(e) à : Piloter l’ensemble de l’activité de la cuisine Manager et accompagner l’équipe de cuisine Garantir la qualité et la régularité des plats Assurer la gestion des commandes et des stocks Veiller au respect des normes d’hygiène et de sécurité alimentaire Votre profil Nous recherchons un professionnel expérimenté, capable de piloter une cuisine et d’accompagner son équipe dans l’exigence et la régularité : Expérience confirmée en tant que chef de cuisine Leadership et capacité à manager une équipe Organisation et rigueur Sens du produit et du travail bien fait Esprit d’équipe Pourquoi rejoindre La Côte & l’Arête ? Chez nous : Vous rejoignez une équipe engagée et conviviale Vous bénéficiez d’un accompagnement et de formations Vous pouvez évoluer au sein du groupe Nous veillons à maintenir un équilibre entre vie professionnelle et personnelle Et surtout, vous participez à une aventure qui défend une restauration authentique et accessible à tous. Ce que nous proposons : Poste agent de maîtrise avec salaire fixe et primes trimestrielles. Carte cadeaux, environnement de travail moderne et convivial, au sein d’une équipe engagée, soudée et passionnée. Côté conditions de travail : 42h par semaine, 2,5 jours de repos hebdomadaires et modulation du temps de travail. Processus de recrutement 1- Envoi de votre CV 2- Échange avec notre équipe recrutement 3- Rencontre avec votre futur manager Si le courant passe, l’aventure commence. Nous favorisons l’embauche des personnes en situation de handicap disposant d’une RQTH.
Responsibilities
The Head Chef is responsible for piloting all kitchen activities, managing the culinary team, and ensuring the quality and consistency of dishes. They must also handle ordering, stock management, and strict adherence to hygiene and food safety standards.
Chef de cuisine H/F at La Côte & L'Arête
Perpignan, Occitania, 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)
Executive Sous Chef at IHG Career
Tamuning, , United States - Full Time
Skills Needed
Kitchen Management, Food Cost Control, Staff Training, Menu Design, Inventory Management, Budgeting, Asian Cuisine, Health And Safety Compliance, Personnel Management, Vendor Relations, Problem Solving, Communication Skills
Specialization
Requires at least 4 years of experience as an Executive Sous Chef in a full-service hotel and fluency in English. A degree or certificate in culinary arts is preferred, along with the ability to obtain a government-issued Food Handler's Certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Quality Control, Cost Control, Inventory Management, Food Safety Compliance, Staff Training, Expediting, Labor Control, Purchasing, Mediterranean Cuisine, Multitasking, Team Leadership, Communication, Sanitation Standards
Specialization
Requires at least four years of culinary leadership experience in high-volume kitchens, with a preference for a culinary degree. Must demonstrate strong knowledge of food safety, labor cost management, and a collaborative leadership style.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at pixolith Karriere-Seite
Savannah, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Menu Development, Labor Management, Haccp Standards, Inventory Management, Banquet Operations, Staff Training, Food Safety, Budgeting, Performance Management, Kitchen Operations, Vendor Management, Quality Control, Scheduling, Guest Satisfaction
Specialization
Requires at least 5 years of progressive culinary leadership experience in luxury hotels or high-volume environments, including 2 years in a management role. A culinary degree or formal training is preferred, along with strong financial acumen and knowledge of food safety regulations.
Experience Required
Minimum 5 year(s)
Sous Chef - Banquet at Accor
Pamekasan, East Java, Indonesia - Full Time
Skills Needed
Banquet Production, International Cuisine, Large Volume Food Preparation, Leadership, Team Management, Food Safety, Haccp, Sanitation Standards, Time Management, Food Cost Control, Inventory Management, Kitchen Administration, Menu Planning, Recipe Development, Communication, Operational Excellence
Specialization
Requires a degree or diploma in Culinary Arts or Hospitality Management and proven leadership experience in large-scale hotel banquet operations. Must possess strong knowledge of HACCP, food cost control, and the ability to perform under pressure in a fast-paced environment.
Experience Required
Minimum 5 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)
Area Executive Chef at Sodexo
, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Multi Unit Management, Menu Engineering, Food Cost Management, Safety Compliance, Quality Assurance, Team Development, Client Partnership, Sustainable Sourcing, Hospitality Management
Specialization
Requires a Bachelor's degree or equivalent experience with at least 3 years of management and functional experience. Candidates must demonstrate expertise in multi-unit culinary leadership and strategic business acumen.
Experience Required
Minimum 5 year(s)
Demi Chef (Banquet) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New 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, Training & Mentoring, Operational Leadership
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)
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)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vénissieux, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Team Management, Buffet Management, Haccp Compliance, Menu Planning, Food Safety, Inventory Management, Staff Training, Plating And Presentation, Operational Leadership
Specialization
Requires a culinary degree (CAP/BEP) and at least five years of experience in high-volume buffet management and leadership. Must be an expert in HACCP standards and capable of strictly following technical recipe sheets.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Design, Staff Training, Food Production, Inventory Management, Labor Cost Control, Food Safety, Team Leadership, Procurement, Performance Appraisal, Expediting, Microsoft Office Suite
Specialization
Requires a minimum of 2 years of Sous Chef experience in a high-volume, full-service restaurant. A degree in Culinary Arts or Hospitality Management and relevant food handler certifications are preferred.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Supervision, Sanitation Standards, Kitchen Safety, Inventory Rotation, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Training And Development, Bilingual Skills
Specialization
Candidates must have a culinary degree, five years of hotel experience, and at least two years of supervisory experience in a culinary environment. A current Food-Safe or food handler sanitation certificate is required.
Experience Required
Minimum 5 year(s)
Executive sous chef at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Quality Control, Menu Execution, Inventory Management, Cost Control, Staff Supervision, Food Safety, Hygiene Standards, Team Leadership, Haccp, Recipe Development
Specialization
Seeking an experienced culinary leader with strong skills in kitchen management and team development. Must be committed to maintaining high hygiene standards and delivering exceptional dining experiences.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, 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 demonstrate 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
Bucharest, , Romania - 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 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
, East Nusa Tenggara, Indonesia - 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, Financial Performance, Quality Control, Resource Planning
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 a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, 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, Purchasing, Training & Development
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 expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
, , - Full Time
Skills Needed
Inventory Management, Supplier Negotiation, Team Management, Haccp Compliance, Logistics Coordination, Quality Control, Procurement, Computer Literacy, Moneweb Software, Health And Safety Standards
Specialization
Requires successful field experience in catering and proficiency with IT tools, specifically Moneweb. Candidates must be skilled negotiators with a strong understanding of HACCP processes and supply chain logistics.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - 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/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)