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Sous Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Cairo City, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Inventory Management, Staff Development, Customer Service, Problem Solving, Scheduling, Performance Management, Interpersonal Communication, Team Building
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/guiding kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Talents, Banquet Food Preparation, Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Catering Events, Sanitation Standards, Food Standards, Team Leadership, Budget Management, Quality Control, Staff Supervision, Training Development
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet production needs, supervising kitchen staff, and driving customer service excellence.
Sous Chef at Courtyard by Marriott Keene
Colva, Goa, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Communication, Problem Solving, Quality Control, Food Presentation, Time Management, Interpersonal Skills, Operational Management, Creativity, Training
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to maintain food quality and safety standards are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Food Preparation, Plating, Menu Coordination, Purchasing, Scheduling, Sanitation Standards, Food Quality Control, Team Leadership, Staff Supervision, Budget Management, Inventory Control, Training, Customer Service, Problem Solving, Event Management
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet event orders, supervising kitchen staff, and driving guest satisfaction.
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Leadership, Communication, Problem Solving, Creativity, Food Safety, Organizational Skills, Inventory Management, Culinary Techniques
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Sanitation Standards, Team Leadership, Budget Management, Quality Control, Inventory Management, Beo Management, Staff Training, Problem Solving, Customer Service, Banquet Operations
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing teams, achieving goals, ensuring exceptional customer service, and conducting HR activities like training and disciplinary procedures.
SOUS CHEF at Landscapes Management Company LLC
Traphill, North Carolina, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards Maintenance, Sanitation, Employee Management, Training, Plate Presentation, Portion Control, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Recruiting, Interviewing, Inventory Management, Budgeting, Recipe Development
Specialization
Candidates need working knowledge of Food and Beverage operations, including financial controls, staff management, and equipment management, along with an understanding of safe food handling procedures. A preferred Associate’s degree in culinary arts and at least one year of chef experience are required, along with a Certified Food Protection Manager certification.
Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Leadership, Team Management, Culinary Expertise, Food Safety, Sanitation Standards, Inventory Optimization, Supply Chain Operations, Communication, Cuisine Knowledge, Dietary Preferences, Allergen Knowledge, Gastronomy, Kitchen Operations, Team Motivation, Hygiene Maintenance, Guest Service
Specialization
Candidates must have proven previous onboard experience as a Sous Chef within the cruise industry, coupled with strong leadership and team management abilities. Essential requirements include fluency in English, strong culinary skills across various techniques, and an excellent understanding of kitchen hygiene and food safety standards.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
King's Lynn and West Norfolk, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Function Support, Client Dining Management, Hospitality Management, Training, Operations Management, Hygiene Checks, Health And Safety Adherence, Waste Control, Organization, Prioritization, Pressure Handling, Teamwork, Attention To Detail, Communication
Specialization
Candidates must be very well organized with the ability to prioritize workload and work effectively under pressure while maintaining excellent standards. Experience working in a star hotel or restaurant is desirable, alongside strong teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Culinary Arts, Leadership, Food Safety, Team Supervision, Menu Development, Cost Control, Inventory Management, Communication, Organization, Attention To Detail, Sustainability, Guest Experience, Haccp Standards, Culinary Innovation, Time Optimization, Quality Control
Specialization
Candidates should have a degree or diploma in Culinary Arts and a minimum of 5 years of professional culinary experience, including at least 3 years in a leadership role. Strong knowledge of modern cooking techniques, food safety regulations, and team management is essential.
Experience Required
Minimum 5 year(s)
Head Chef at David Lloyd Clubs
Harlow, England, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety Regulations, Food Quality, Menu Development, Customer Service, Teamwork, Individual Work, Ingredient Sourcing
Specialization
The ideal candidate must possess strong knowledge of food safety and health and safety regulations, taking pride in producing great quality food. They should be self-motivated and comfortable working both individually and as part of a team, with a passion for customer service.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Presentation, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and guiding staff development.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Mansfield, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience as a Commis Chef or in a similar role, possessing knowledge of various cooking techniques and cuisines, alongside a strong understanding of food safety and sanitation practices. Essential soft skills include the ability to work well under pressure, excellent attention to detail, strong organizational skills, and effective teamwork and communication abilities.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Hertsmere, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Management, Menu Planning, Team Motivation, Mis En Place, Service Delivery, Event Support, Attention To Detail, Teamwork, Communication Skills, Proactive Approach, Creative Presentation
Specialization
Candidates should ideally have experience as a Sous Chef within contract catering, preferably in independent education or a high-profile business setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, and excellent teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Cook/Chef at Lake Port Square
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
SOUS CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards, Sanitation, Employee Management, Training, Plate Presentation, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Inventory Management, Recipe Development, Budgeting, Staff Scheduling, Food Handling Procedures, Culinary Techniques
Specialization
Candidates should possess working knowledge of Food and Beverage operations, including financial controls and staff management, along with an understanding of safe food handling procedures. Preferred education is an Associate’s degree in culinary arts, coupled with at least one year of chef experience and a Certified Food Protection Manager certification.
Sous Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Food Quality, Team Leadership, Cost Control, Menu Development, Haccp Management, Inventory Management, Supplier Relationships, Service Delivery, Culinary Innovation, Problem Solving, Staff Development, Budgeting, Recipe Costing, Time Management, Multitasking, Communication
Specialization
Candidates must possess a minimum of 5 years of professional culinary experience, ideally in luxury settings, with proven expertise in managing both A La Carte and large-scale banquet operations. Strong background in kitchen leadership, cost control, and comprehensive knowledge of HACCP food safety systems are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Organization, Communication, Team Leadership, Mentoring, Coaching, Guest Experience, Operational Metrics, Recruitment, Scheduling, Supervising, Business Acumen, Inventory Management
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and experience across a wide range of cuisines. Essential requirements include basic proficiency in Microsoft Excel and Word, adaptability in communication, basic math skills for inventory, and the physical ability to work in fast-paced, warm environments for extended periods.
Experience Required
Minimum 5 year(s)
Sous Chef at Kisco Senior Living
Raleigh, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Design, Sanitation, Cleanliness, Inventory Control, Team Player, Creative Thinking, Food Ordering, Menu Ideation, Training, Servsafe Certification
Specialization
Successful candidates must be great team players and progressive, creative thinkers, requiring five years of Sous Chef experience, including previous work in food ordering and menu ideation. A current ServSafe certification or the ability to obtain one within 90 days is necessary, though a culinary certification or degree is a plus but not required.
Experience Required
Minimum 5 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Cairo City, Cairo, Egypt -
Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

0.0

Posted On

17 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Inventory Management, Staff Development, Customer Service, Problem Solving, Scheduling, Performance Management, Interpersonal Communication, Team Building

Industry

Hospitality

Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance 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 Sous Chef is accountable for the overall success of daily kitchen operations, personally performing tasks while leading staff and managing all food-related functions. This includes supervising all kitchen areas to ensure consistent, high-quality product production while adhering to operating budgets and sanitation standards.
Sous Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Cairo City, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Inventory Management, Staff Development, Customer Service, Problem Solving, Scheduling, Performance Management, Interpersonal Communication, Team Building
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/guiding kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Talents, Banquet Food Preparation, Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Catering Events, Sanitation Standards, Food Standards, Team Leadership, Budget Management, Quality Control, Staff Supervision, Training Development
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet production needs, supervising kitchen staff, and driving customer service excellence.
Sous Chef at Courtyard by Marriott Keene
Colva, Goa, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Communication, Problem Solving, Quality Control, Food Presentation, Time Management, Interpersonal Skills, Operational Management, Creativity, Training
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to maintain food quality and safety standards are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Food Preparation, Plating, Menu Coordination, Purchasing, Scheduling, Sanitation Standards, Food Quality Control, Team Leadership, Staff Supervision, Budget Management, Inventory Control, Training, Customer Service, Problem Solving, Event Management
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet event orders, supervising kitchen staff, and driving guest satisfaction.
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Leadership, Communication, Problem Solving, Creativity, Food Safety, Organizational Skills, Inventory Management, Culinary Techniques
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Sanitation Standards, Team Leadership, Budget Management, Quality Control, Inventory Management, Beo Management, Staff Training, Problem Solving, Customer Service, Banquet Operations
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing teams, achieving goals, ensuring exceptional customer service, and conducting HR activities like training and disciplinary procedures.
SOUS CHEF at Landscapes Management Company LLC
Traphill, North Carolina, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards Maintenance, Sanitation, Employee Management, Training, Plate Presentation, Portion Control, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Recruiting, Interviewing, Inventory Management, Budgeting, Recipe Development
Specialization
Candidates need working knowledge of Food and Beverage operations, including financial controls, staff management, and equipment management, along with an understanding of safe food handling procedures. A preferred Associate’s degree in culinary arts and at least one year of chef experience are required, along with a Certified Food Protection Manager certification.
Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Leadership, Team Management, Culinary Expertise, Food Safety, Sanitation Standards, Inventory Optimization, Supply Chain Operations, Communication, Cuisine Knowledge, Dietary Preferences, Allergen Knowledge, Gastronomy, Kitchen Operations, Team Motivation, Hygiene Maintenance, Guest Service
Specialization
Candidates must have proven previous onboard experience as a Sous Chef within the cruise industry, coupled with strong leadership and team management abilities. Essential requirements include fluency in English, strong culinary skills across various techniques, and an excellent understanding of kitchen hygiene and food safety standards.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
King's Lynn and West Norfolk, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Function Support, Client Dining Management, Hospitality Management, Training, Operations Management, Hygiene Checks, Health And Safety Adherence, Waste Control, Organization, Prioritization, Pressure Handling, Teamwork, Attention To Detail, Communication
Specialization
Candidates must be very well organized with the ability to prioritize workload and work effectively under pressure while maintaining excellent standards. Experience working in a star hotel or restaurant is desirable, alongside strong teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Culinary Arts, Leadership, Food Safety, Team Supervision, Menu Development, Cost Control, Inventory Management, Communication, Organization, Attention To Detail, Sustainability, Guest Experience, Haccp Standards, Culinary Innovation, Time Optimization, Quality Control
Specialization
Candidates should have a degree or diploma in Culinary Arts and a minimum of 5 years of professional culinary experience, including at least 3 years in a leadership role. Strong knowledge of modern cooking techniques, food safety regulations, and team management is essential.
Experience Required
Minimum 5 year(s)
Head Chef at David Lloyd Clubs
Harlow, England, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety Regulations, Food Quality, Menu Development, Customer Service, Teamwork, Individual Work, Ingredient Sourcing
Specialization
The ideal candidate must possess strong knowledge of food safety and health and safety regulations, taking pride in producing great quality food. They should be self-motivated and comfortable working both individually and as part of a team, with a passion for customer service.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Presentation, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and guiding staff development.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Mansfield, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience as a Commis Chef or in a similar role, possessing knowledge of various cooking techniques and cuisines, alongside a strong understanding of food safety and sanitation practices. Essential soft skills include the ability to work well under pressure, excellent attention to detail, strong organizational skills, and effective teamwork and communication abilities.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Hertsmere, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Management, Menu Planning, Team Motivation, Mis En Place, Service Delivery, Event Support, Attention To Detail, Teamwork, Communication Skills, Proactive Approach, Creative Presentation
Specialization
Candidates should ideally have experience as a Sous Chef within contract catering, preferably in independent education or a high-profile business setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, and excellent teamwork and communication skills.
Experience Required
Minimum 2 year(s)
Cook/Chef at Lake Port Square
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
SOUS CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards, Sanitation, Employee Management, Training, Plate Presentation, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Inventory Management, Recipe Development, Budgeting, Staff Scheduling, Food Handling Procedures, Culinary Techniques
Specialization
Candidates should possess working knowledge of Food and Beverage operations, including financial controls and staff management, along with an understanding of safe food handling procedures. Preferred education is an Associate’s degree in culinary arts, coupled with at least one year of chef experience and a Certified Food Protection Manager certification.
Sous Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Food Quality, Team Leadership, Cost Control, Menu Development, Haccp Management, Inventory Management, Supplier Relationships, Service Delivery, Culinary Innovation, Problem Solving, Staff Development, Budgeting, Recipe Costing, Time Management, Multitasking, Communication
Specialization
Candidates must possess a minimum of 5 years of professional culinary experience, ideally in luxury settings, with proven expertise in managing both A La Carte and large-scale banquet operations. Strong background in kitchen leadership, cost control, and comprehensive knowledge of HACCP food safety systems are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Organization, Communication, Team Leadership, Mentoring, Coaching, Guest Experience, Operational Metrics, Recruitment, Scheduling, Supervising, Business Acumen, Inventory Management
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and experience across a wide range of cuisines. Essential requirements include basic proficiency in Microsoft Excel and Word, adaptability in communication, basic math skills for inventory, and the physical ability to work in fast-paced, warm environments for extended periods.
Experience Required
Minimum 5 year(s)
Sous Chef at Kisco Senior Living
Raleigh, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Design, Sanitation, Cleanliness, Inventory Control, Team Player, Creative Thinking, Food Ordering, Menu Ideation, Training, Servsafe Certification
Specialization
Successful candidates must be great team players and progressive, creative thinkers, requiring five years of Sous Chef experience, including previous work in food ordering and menu ideation. A current ServSafe certification or the ability to obtain one within 90 days is necessary, though a culinary certification or degree is a plus but not required.
Experience Required
Minimum 5 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)