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Sous Chef (Lebanese) at Accor
Turayf, Northern Borders Province, Saudi Arabia - Full Time
Skills Needed
Kitchen Operations Management, Food Preparation, Menu Planning, Recipe Development, Cost Control, Haccp Compliance, Staff Training, Inventory Management, Plating Guidelines, Food Safety, Performance Evaluation, Lebanese Cuisine
Specialization
Candidates should hold a diploma or degree in Culinary Arts or Hospitality Management with 3-5 years of progressive culinary experience. Previous experience in a senior role within a high-volume hotel or resort environment is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef de Cuisine at Accor
Rabat, Rabat-Salé-Kénitra, Morocco - Full Time
Skills Needed
Asian Fusion Cuisine, Haccp Standards, Kitchen Management, Team Leadership, Menu Development, Food Safety, Inventory Management, Plating And Presentation, Staff Training, Cost Control
Specialization
Requires a culinary degree and 3 to 5 years of confirmed experience in Asian cuisine, preferably within luxury hotels. Must possess strong leadership skills, mastery of HACCP norms, and a passion for Asian gastronomy.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Lenk, Bern, Switzerland - Full Time
Skills Needed
Bar Service, Station Management, Guest Relations, German Language, English Language, French Language, Organizational Skills, Hospitality Management
Specialization
Candidates must have experience in a similar role and be fluent in German and English. Proficiency in French is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef Pâtisserie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Algiers, Algiers, Algeria - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Pastry Production, Staff Supervision, Food Safety, Budget Management, Menu Design, Inventory Management, Customer Service, Sanitation Standards, Team Leadership, Production Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de caisse F/H/X at BUT
Marsannay-la-Côte, Burgundy-Franche-Comte, France - Full Time
Skills Needed
Management, Customer Service, Diplomacy, Rigor, Checkout Management, Financing File Processing
Specialization
Previous experience in a similar role is required. Candidates must possess strong skills in management, diplomacy, and a deep sense of customer service.
Experience Required
Minimum 2 year(s)
Chefs of all G races at The SpitJack
, , - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brasserie Cuisine, Inventory Management, Pressure Management, Attention To Detail
Specialization
Candidates must have professional kitchen experience ranging from Commis to Senior Chef de Partie and solid food safety knowledge. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Chef Pâtissier (H/F) at Accor
Quiberon, Brittany, France - Full Time
Skills Needed
Pastry Techniques, Menu Creation, Team Management, Haccp, Plating, Supplier Management, Cost Control, Recipe Development, Quality Control, Leadership, Organization, Interpersonal Skills
Specialization
Candidates must hold a CAP to Bac Pro in Pastry and have at least 3 years of confirmed experience in high-end hospitality. Strong creativity, rigor, and a deep commitment to professional excellence and team development are required.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Bron, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Upselling, Dining Room Management, English Proficiency, Team Collaboration, Cashiering Techniques, Training, Organization, Attention To Detail, Anticipation
Specialization
Candidates should be positive, detail-oriented, and possess a strong commercial mindset for upselling. Previous professional experience in similar roles and the ability to interact with English-speaking clients are required.
Experience Required
Minimum 2 year(s)
Chef de chantier H/F at 360
Saint-Jans-Cappel, Hauts-de-France, France - Full Time
Skills Needed
Site Coordination, Team Management, Project Execution, Safety Management, Budget Control, Quality Control, Scheduling, Communication
Specialization
Candidates must have a background in building construction and a minimum of 3 years of successful experience in a similar role. Required soft skills include rigor, a proactive approach, and strong communication abilities.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Lenk, Bern, Switzerland - Full Time
Skills Needed
Bar Service, Station Management, Guest Relations, German, English, French, Hospitality Management, Fine Dining Service
Specialization
Candidates must have experience in a similar role and be fluent in German and English. Knowledge of French is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef - $29/hour at Essex Resort Holdings LLC
Essex Junction, Vermont, United States - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Employee Training, Inventory Rotation, Sanitation And Safety, Budget Management, Supervisory Skills, Culinary Arts
Specialization
Requires a high school diploma or equivalent and graduation from culinary school. Candidates must have three to five years of culinary experience in a multi-level hotel or conference center, including supervisory experience.
Experience Required
Minimum 2 year(s)
Chef de Service 100% at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Hospitality Management, Food & Beverage Service, Event Planning, Quality Management, Complaint Management, Staff Training, German Language, English Language, Organizational Skills, Leadership, Customer Service
Specialization
Requires a completed education in gastronomy or hotel management with strong reliability and team spirit. Proficiency in German and English is essential, along with a passion for guest satisfaction and creativity.
Experience Required
Minimum 2 year(s)
Stadium Chef De Rang at Mint People
Manchester, England, United Kingdom - Full Time
Skills Needed
Customer Service, Order Taking, Section Management, Table Clearing, Cash Handling, Payment Processing, Till System Operation, Restaurant Preparation, Glassware Polishing
Specialization
Candidates should be enthusiastic, passionate, and attentive hospitality professionals. No specific certifications are listed, but the ability to handle cash and deliver excellent customer service is required.
Sushi Chef Part Time at Hana Group
Horsham, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Workspace Cleaning, Organization, Customer Service, Teamwork
Specialization
Candidates must be energetic early risers with a strong understanding of food safety regulations and the ability to multitask in a fast-paced environment. Reliable transportation is required for shifts starting as early as 6am.
Chef de rang (H/F/X) at Accor
Laxou, Grand Est, France - Full Time
Skills Needed
Customer Service, Team Management, Upselling Techniques, Haccp, Table Service, Guest Relations, Staff Training, Billing And Payment Processing, Inventory Management, Coordination Of Commis And Interns, Food And Beverage Knowledge, Environmental Management
Specialization
Candidates must possess strong technical skills in restaurant service and the ability to lead and train junior staff. Knowledge of HACCP hygiene standards and a commitment to sustainable hospitality practices are required.
Experience Required
Minimum 2 year(s)
Head Chef @ The View at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Menu Creation, Food Cost Management, Staff Leadership, Kitchen Supervision, Sanitation Standards, Pass Management, Event Catering, Waste Management, Guest Satisfaction, Operational Management
Specialization
Candidates must be trained to at least a 2 AA Rosette level and possess a passion for fresh, local ingredients. Experience in menu creation for various event styles and a strong understanding of food cost margins are required.
Experience Required
Minimum 5 year(s)
Chef de Rang (m/w/d) at Das KATSCHBERG, Katschberghof GmbH
Rennweg am Katschberg, Carinthia, Austria - Full Time
Skills Needed
Guest Relations, Food And Beverage Service, Station Management, German Language, English Language, Customer Friendliness, Reliability, Flexibility
Specialization
Requires a completed apprenticeship or experience as a Chef de Rang with a friendly and professional demeanor. Proficiency in German and English is necessary, along with a reliable and proactive work ethic.
Experience Required
Minimum 2 year(s)
A La Carte Sous Chef at Houston Racquet Club
Houston, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Quality Control, Inventory Management, Staff Training, Menu Innovation, Food Safety, Sanitation Standards, Time Management, Communication, Teamwork, Problem Solving
Specialization
Requires 3-5 years of progressive culinary experience in upscale dining or private clubs, with preferred supervisory experience. A high school diploma is preferred, and a culinary degree is a plus.
Experience Required
Minimum 2 year(s)
Sous-Chef Pâtisserie at Relais & Châteaux Park-Hotel Egerner Höfe
Mane, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pastry Management, Team Leadership, Menu Development, Supplier Management, Haccp Compliance, Food Safety Regulations, Artistic Flair, Organization, Professionalism, Self Control, Punctuality, Discipline
Specialization
The candidate must possess strong management skills, professional rigor, and an artistic approach to pastry. Proficiency in HACCP regulations and the ability to maintain discipline and organization in a high-pressure environment are required.
Experience Required
Minimum 5 year(s)
Chef/Kitchen Manager at CRG Dining
Bloomington, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Management, Quality Assurance, Inventory Management, Cost Control, Financial Management, Food Safety, Staff Training, Budgeting, Problem Solving, Kitchen Operations
Specialization
Proven experience as an Executive Chef or similar role with strong leadership and financial management skills. A culinary degree and food safety certification are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef (Lebanese) at Accor
Turayf, Northern Borders Province, Saudi Arabia -
Full Time

Start Date

Immediate

Expiry Date

17 Oct, 26

Salary

0.0

Posted On

19 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations Management, Food Preparation, Menu Planning, Recipe Development, Cost Control, HACCP Compliance, Staff Training, Inventory Management, Plating Guidelines, Food Safety, Performance Evaluation, Lebanese Cuisine

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 The Sous Chef supports the Executive Chef in the daily management of kitchen operations, ensuring the consistent production of high-quality food, maintaining hygiene and safety standards, and leading the kitchen team in the Executive Chef's absence. The role is responsible for supervising food preparation, controlling costs, and upholding the culinary standards of the property. Key Responsibilities Oversee and coordinate daily kitchen operations, ensuring smooth service across all sections. Supervise, train, and motivate kitchen staff to maintain high standards of food preparation and presentation. Assist the Executive Chef in menu planning, recipe development, and costing. Ensure all dishes are prepared according to standard recipes, portion control, and plating guidelines. Monitor food quality, freshness, and presentation before service. Maintain strict compliance with food safety, hygiene (HACCP), and sanitation standards. Control food costs, minimize waste, and manage inventory of kitchen supplies and ingredients. Coordinate with suppliers and the purchasing department to ensure timely delivery of quality ingredients. Step in as Acting Chef in the absence of the Executive Chef, ensuring continuity of kitchen operations. Conduct regular staff briefings, on-the-job training, and performance evaluations. Ensure proper maintenance and cleanliness of kitchen equipment and work areas. Support the Executive Chef in achieving budgeted food cost and labor targets. Ensure compliance with occupational health and safety regulations. Handle guest and internal feedback related to food quality and resolve issues promptly. Qualifications Diploma or degree in Culinary Arts, Hospitality Management, or a related field. Minimum 3-5 years of progressive culinary experience, including at least 1-2 years in a Sous Chef or senior Chef de Partie role. Experience in a hotel, resort, or high-volume food & beverage operation preferred. Food Safety / HACCP certification is an advantage. Additional Information Be part of a team who values positive working environment, committed to growth and excellence. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Sous Chef supports the Executive Chef in managing daily kitchen operations and leading the culinary team to ensure high-quality food production. Key duties include supervising food preparation, controlling costs, and maintaining strict hygiene and safety standards.
Sous Chef (Lebanese) at Accor
Turayf, Northern Borders Province, Saudi Arabia - Full Time
Skills Needed
Kitchen Operations Management, Food Preparation, Menu Planning, Recipe Development, Cost Control, Haccp Compliance, Staff Training, Inventory Management, Plating Guidelines, Food Safety, Performance Evaluation, Lebanese Cuisine
Specialization
Candidates should hold a diploma or degree in Culinary Arts or Hospitality Management with 3-5 years of progressive culinary experience. Previous experience in a senior role within a high-volume hotel or resort environment is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef de Cuisine at Accor
Rabat, Rabat-Salé-Kénitra, Morocco - Full Time
Skills Needed
Asian Fusion Cuisine, Haccp Standards, Kitchen Management, Team Leadership, Menu Development, Food Safety, Inventory Management, Plating And Presentation, Staff Training, Cost Control
Specialization
Requires a culinary degree and 3 to 5 years of confirmed experience in Asian cuisine, preferably within luxury hotels. Must possess strong leadership skills, mastery of HACCP norms, and a passion for Asian gastronomy.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Lenk, Bern, Switzerland - Full Time
Skills Needed
Bar Service, Station Management, Guest Relations, German Language, English Language, French Language, Organizational Skills, Hospitality Management
Specialization
Candidates must have experience in a similar role and be fluent in German and English. Proficiency in French is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef Pâtisserie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Algiers, Algiers, Algeria - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Pastry Production, Staff Supervision, Food Safety, Budget Management, Menu Design, Inventory Management, Customer Service, Sanitation Standards, Team Leadership, Production Planning
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de caisse F/H/X at BUT
Marsannay-la-Côte, Burgundy-Franche-Comte, France - Full Time
Skills Needed
Management, Customer Service, Diplomacy, Rigor, Checkout Management, Financing File Processing
Specialization
Previous experience in a similar role is required. Candidates must possess strong skills in management, diplomacy, and a deep sense of customer service.
Experience Required
Minimum 2 year(s)
Chefs of all G races at The SpitJack
, , - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brasserie Cuisine, Inventory Management, Pressure Management, Attention To Detail
Specialization
Candidates must have professional kitchen experience ranging from Commis to Senior Chef de Partie and solid food safety knowledge. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Chef Pâtissier (H/F) at Accor
Quiberon, Brittany, France - Full Time
Skills Needed
Pastry Techniques, Menu Creation, Team Management, Haccp, Plating, Supplier Management, Cost Control, Recipe Development, Quality Control, Leadership, Organization, Interpersonal Skills
Specialization
Candidates must hold a CAP to Bac Pro in Pastry and have at least 3 years of confirmed experience in high-end hospitality. Strong creativity, rigor, and a deep commitment to professional excellence and team development are required.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Bron, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Upselling, Dining Room Management, English Proficiency, Team Collaboration, Cashiering Techniques, Training, Organization, Attention To Detail, Anticipation
Specialization
Candidates should be positive, detail-oriented, and possess a strong commercial mindset for upselling. Previous professional experience in similar roles and the ability to interact with English-speaking clients are required.
Experience Required
Minimum 2 year(s)
Chef de chantier H/F at 360
Saint-Jans-Cappel, Hauts-de-France, France - Full Time
Skills Needed
Site Coordination, Team Management, Project Execution, Safety Management, Budget Control, Quality Control, Scheduling, Communication
Specialization
Candidates must have a background in building construction and a minimum of 3 years of successful experience in a similar role. Required soft skills include rigor, a proactive approach, and strong communication abilities.
Experience Required
Minimum 2 year(s)
Chef de Rang (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Lenk, Bern, Switzerland - Full Time
Skills Needed
Bar Service, Station Management, Guest Relations, German, English, French, Hospitality Management, Fine Dining Service
Specialization
Candidates must have experience in a similar role and be fluent in German and English. Knowledge of French is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef - $29/hour at Essex Resort Holdings LLC
Essex Junction, Vermont, United States - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Employee Training, Inventory Rotation, Sanitation And Safety, Budget Management, Supervisory Skills, Culinary Arts
Specialization
Requires a high school diploma or equivalent and graduation from culinary school. Candidates must have three to five years of culinary experience in a multi-level hotel or conference center, including supervisory experience.
Experience Required
Minimum 2 year(s)
Chef de Service 100% at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Hospitality Management, Food & Beverage Service, Event Planning, Quality Management, Complaint Management, Staff Training, German Language, English Language, Organizational Skills, Leadership, Customer Service
Specialization
Requires a completed education in gastronomy or hotel management with strong reliability and team spirit. Proficiency in German and English is essential, along with a passion for guest satisfaction and creativity.
Experience Required
Minimum 2 year(s)
Stadium Chef De Rang at Mint People
Manchester, England, United Kingdom - Full Time
Skills Needed
Customer Service, Order Taking, Section Management, Table Clearing, Cash Handling, Payment Processing, Till System Operation, Restaurant Preparation, Glassware Polishing
Specialization
Candidates should be enthusiastic, passionate, and attentive hospitality professionals. No specific certifications are listed, but the ability to handle cash and deliver excellent customer service is required.
Sushi Chef Part Time at Hana Group
Horsham, England, United Kingdom - Full Time
Skills Needed
Sushi Preparation, Food Safety, Health And Safety Regulations, Ingredient Preparation, Allergen Compliance, Multitasking, Workspace Cleaning, Organization, Customer Service, Teamwork
Specialization
Candidates must be energetic early risers with a strong understanding of food safety regulations and the ability to multitask in a fast-paced environment. Reliable transportation is required for shifts starting as early as 6am.
Chef de rang (H/F/X) at Accor
Laxou, Grand Est, France - Full Time
Skills Needed
Customer Service, Team Management, Upselling Techniques, Haccp, Table Service, Guest Relations, Staff Training, Billing And Payment Processing, Inventory Management, Coordination Of Commis And Interns, Food And Beverage Knowledge, Environmental Management
Specialization
Candidates must possess strong technical skills in restaurant service and the ability to lead and train junior staff. Knowledge of HACCP hygiene standards and a commitment to sustainable hospitality practices are required.
Experience Required
Minimum 2 year(s)
Head Chef @ The View at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Exeter, England, United Kingdom - Full Time
Skills Needed
Menu Creation, Food Cost Management, Staff Leadership, Kitchen Supervision, Sanitation Standards, Pass Management, Event Catering, Waste Management, Guest Satisfaction, Operational Management
Specialization
Candidates must be trained to at least a 2 AA Rosette level and possess a passion for fresh, local ingredients. Experience in menu creation for various event styles and a strong understanding of food cost margins are required.
Experience Required
Minimum 5 year(s)
Chef de Rang (m/w/d) at Das KATSCHBERG, Katschberghof GmbH
Rennweg am Katschberg, Carinthia, Austria - Full Time
Skills Needed
Guest Relations, Food And Beverage Service, Station Management, German Language, English Language, Customer Friendliness, Reliability, Flexibility
Specialization
Requires a completed apprenticeship or experience as a Chef de Rang with a friendly and professional demeanor. Proficiency in German and English is necessary, along with a reliable and proactive work ethic.
Experience Required
Minimum 2 year(s)
A La Carte Sous Chef at Houston Racquet Club
Houston, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Quality Control, Inventory Management, Staff Training, Menu Innovation, Food Safety, Sanitation Standards, Time Management, Communication, Teamwork, Problem Solving
Specialization
Requires 3-5 years of progressive culinary experience in upscale dining or private clubs, with preferred supervisory experience. A high school diploma is preferred, and a culinary degree is a plus.
Experience Required
Minimum 2 year(s)
Sous-Chef Pâtisserie at Relais & Châteaux Park-Hotel Egerner Höfe
Mane, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pastry Management, Team Leadership, Menu Development, Supplier Management, Haccp Compliance, Food Safety Regulations, Artistic Flair, Organization, Professionalism, Self Control, Punctuality, Discipline
Specialization
The candidate must possess strong management skills, professional rigor, and an artistic approach to pastry. Proficiency in HACCP regulations and the ability to maintain discipline and organization in a high-pressure environment are required.
Experience Required
Minimum 5 year(s)
Chef/Kitchen Manager at CRG Dining
Bloomington, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Management, Quality Assurance, Inventory Management, Cost Control, Financial Management, Food Safety, Staff Training, Budgeting, Problem Solving, Kitchen Operations
Specialization
Proven experience as an Executive Chef or similar role with strong leadership and financial management skills. A culinary degree and food safety certification are preferred.
Experience Required
Minimum 5 year(s)