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Executive Pastry Chef at Four Seasons Hotels Limited - Turkey
Tokyo, , Japan - Full Time
Skills Needed
Pastry Arts, Kitchen Management, Staff Training, Budgeting, Inventory Control, Recipe Development, Food Quality Control, Sanitation Standards, Leadership, Personnel Management, Operational Coordination, Menu Planning
Specialization
Requires a highly experienced culinary leader capable of managing a professional kitchen team and maintaining luxury hospitality standards. Must possess strong communication skills and the ability to handle personnel management and operational budgeting.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Culinary Leadership, Inventory Management, Budgeting, Food Safety, Staff Training, Menu Development, Quality Control, Operational Efficiency, Team Management, Mentorship, Hygiene Standards, Dessert Artistry, Maritime Operations
Specialization
Candidates must have extensive experience as an Executive Pastry Chef within the cruise industry and possess advanced culinary skills. A formal culinary qualification and a deep understanding of maritime food safety and management are required.
Experience Required
Minimum 10 year(s)
EXECUTIVE PASTRY CHEF at High Watch Recovery
Kent, Connecticut, United States - Full Time
Skills Needed
Pastry Arts, Menu Development, Staff Training, Food Safety, Inventory Management, Cost Control, Baking, Culinary Strategy, Quality Control, Team Leadership, Time Management, Problem Solving, Sanitation, Budgeting, Recipe Standardization
Specialization
Candidates must have extensive experience in pastry arts with a proven track record in leadership or executive-level roles. A high school diploma is required, while formal education in Baking and Pastry Arts is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Cold Kitchen Management, Food Preparation, Menu Development, Food Safety, Hygiene Regulations, Team Leadership, Mentoring, Stock Monitoring, Thai Cuisine, Culinary Arts
Specialization
Requires proven experience as a Chef de Partie in a premium hotel or restaurant with a strong focus on cold kitchen operations. Candidates should be fluent in English and Thai, with a preferred culinary degree or certification.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Pastry Production, Kitchen Operations Management, Menu Development, Haccp Compliance, Inventory Management, Cost Control, Staff Training, Vendor Management, Food Safety, Culinary Innovation, Budget Management, Leadership, Plating Standards, Recipe Documentation, Quality Assurance, Hospitality Management
Specialization
Requires a culinary degree in pastry arts and at least 8 years of progressive experience in pastry production and kitchen management. Must demonstrate expertise in advanced pastry techniques, HACCP protocols, and leadership within a luxury hospitality environment.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Pastry Artistry, Menu Innovation, Kitchen Management, Food Costing, Team Leadership, Haccp Compliance, Budgeting, Vendor Management, Guest Engagement, Sustainability Practices, Luxury Hospitality, Operational Excellence
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations and a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Accor
, , Egypt - Full Time
Skills Needed
Menu Innovation, Pastry Artistry, Kitchen Management, Food Costing, Haccp Compliance, Team Leadership, Budget Management, Vendor Management, Sustainability Practices, Guest Engagement, Luxury Hospitality, Strategic Planning
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations and a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Senior Executive Chef at Senior Lifestyle
Brookhaven, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Staff Supervision, Inventory Management, Budgeting, Cost Analysis, Event Catering, Batch Cooking, Scratch Cooking, Training, Scheduling, Food Preparation, Communication, Organization
Specialization
Requires at least 3 years of experience in a commercial kitchen environment and relevant food safety certifications. An associate degree in a culinary-related field is preferred, along with strong management and communication skills.
Experience Required
Minimum 2 year(s)
Executive Chef-Denver at Barcelona Wine Bar
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Inventory Management, Food Cost Control, Labor Cost Management, Culinary Leadership, Problem Solving, Communication, Delegation, Sanitation Compliance, Safety Standards, Hospitality, Computer Software Proficiency
Specialization
Candidates must have at least 8 years of experience, preferably in a high-volume restaurant setting. Strong leadership, communication, and kitchen management skills are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at The Club at Mediterra Inc.
Naples, Florida, United States - Full Time
Skills Needed
Pastry Leadership, Bread Baking, Chocolate Work, Artistic Presentation, Menu Planning, Cost Control, Inventory Management, Team Mentoring, Modern Plating, Sanitation Standards, Budgeting, Vendor Management
Specialization
Requires 5+ years of progressive pastry leadership experience with a strong foundation in classic and modern techniques. A degree in pastry studies or ACF certification is preferred, along with the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Chef - Lead at Monarch Communities
Livingston, New Jersey, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Haccp, Cost Control, Diet Therapy, Inventory Management, Microsoft Office, Regulatory Compliance, Menu Planning, Personnel Training
Specialization
Candidates should have a degree or certification in culinary arts or a related field and at least two years of culinary administration experience. ServSafe certification and proficiency in cost control and diet therapy are required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine Vista at Snoqualmie Casino & Hotel
Snoqualmie, Washington, United States - Full Time
Skills Needed
Kitchen Operations Management, Food Safety, Staffing & Hiring, Training & Development, Inventory Control, Butchery, Fine Dining, Menu Development, Leadership, Budgeting, Cost Control, Time Management, Communication, Microsoft Word, Microsoft Excel, Microsoft Outlook
Specialization
Requires a culinary degree or equivalent experience, with at least five years of culinary experience and three years in a supervisory role. Must have fine dining experience and the ability to obtain a Gaming License.
Experience Required
Minimum 5 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Japan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Plating, Food Production, Training And Mentoring, Inventory Management, Quality Control, Team Leadership, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Pastry Production, Kitchen Operations Management, Menu Development, Haccp Compliance, Inventory Management, Cost Control, Staff Training, Vendor Management, Food Safety, Culinary Innovation, Leadership, Budget Management, Recipe Documentation, Plating Standards, Quality Assurance, Strategic Planning
Specialization
Requires a culinary degree in pastry arts and at least 8 years of progressive experience in pastry production and kitchen management. Candidates must demonstrate expertise in advanced pastry techniques and strong knowledge of HACCP and food safety protocols.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Pastry Preparation, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Sanitation, Inventory Management, Customer Service, Culinary Arts, Team Leadership, Food Safety Compliance
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate creative baking talents and the ability to lead and develop a professional kitchen team.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuah, Kedah, Malaysia - Full Time
Skills Needed
Pastry Preparation, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Coaching And Mentoring, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of professional experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation certifications.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Culinary Leadership, Training And Development
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate leadership skills and expertise in pastry preparation and kitchen management.
Experience Required
Minimum 2 year(s)
Lounge Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Food Hygiene, Haccp, Halal Preparation, Supervision, Portion Control, Inventory Management, Menu Modification, Dietary Restriction Knowledge, Grilling, Roasting, Sautéing, Interpersonal Skills, Time Management, Kitchen Organization
Specialization
Requires previous experience as a Chef De Partie across multiple sections with proficiency in various cooking techniques and presentation. Candidates must have strong knowledge of food hygiene, Halal requirements, and the ability to accommodate diverse dietary restrictions.
Experience Required
Minimum 2 year(s)
Lounge Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Food Hygiene, Haccp, Halal Preparation, Supervision, Portion Control, Inventory Management, Grilling, Roasting, Sautéing, Menu Modification, Dietary Restriction Management, Interpersonal Skills, Time Management, Kitchen Organization
Specialization
Requires previous experience as a Chef De Partie across multiple sections with proficiency in various cooking techniques and attractive plating. Candidates must have strong knowledge of food hygiene, Halal requirements, and the ability to manage dietary restrictions.
Experience Required
Minimum 2 year(s)
Chef d'équipe CVC H/F at Time Recrutement
Civrieux, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Hvac Installation, Team Leadership, Project Planning, Blueprint Reading, Site Coordination, Quality Control, Safety Compliance, Commissioning, Resource Management, Technical Supervision
Specialization
Requires solid experience in HVAC with a proven track record in team management and technical mastery of networks and blueprints. Candidates must demonstrate strong leadership, organizational skills, and a commitment to high-quality workmanship.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Four Seasons Hotels Limited - Turkey
Tokyo, , Japan -
Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

0.0

Posted On

06 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Arts, Kitchen Management, Staff Training, Budgeting, Inventory Control, Recipe Development, Food Quality Control, Sanitation Standards, Leadership, Personnel Management, Operational Coordination, Menu Planning

Industry

Hospitality

Description
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Discover a true boutique experience at Four Seasons Hotel Tokyo at Marunouchi. Located within walking distance of Tokyo Station, this 57-key intimate urban retreat is at the heart of the city's vibrant pulse. Explore the nearby galleries and upscale boutiques in Ginza, or indulge in Tokyo's hidden gems, from sushi bars and speakeasies to exceptional izakayas and local cafes. The phenomenally talented, Chef Daniel Calvert, is at the helm of Maison Marunouchi and Michelin-starred Sézanne. The former is an elevated Parisian bistro, while the latter – listed on Asia's 50 Best Restaurants and The World’s 50 Best Restaurants – is the epitome of fine French dining yet regionally-inspired. People Functions Maintain harmonious and professional relationship with all departments and Home Office. Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Plan, organize, lead and control different projects and activities within the Kitchen team. Identify coaching moments and ensure that those moments become opportunities of learning and development for the Kitchen team. Establish a rapport with the Kitchen team and other divisions within the hotel. Have a global working perspective and excellent communication skills – written and verbal Great understanding of Self-Esteem and Self-Actualization of Team and ensure proper support and help is provided whenever needed. Have the ability to supervise the day-to-day duties of the Kitchen team and assist as necessary. Hold monthly department meetings with Kitchen to ensure communication and address any issues that are affecting the team. Participate in and develop staff training programs and development plans in order to minimize staff turnover and maintain high morale. Particular emphasis should be given to those individuals qualifying for future advancement. Supervise, train and motivate department staff to thoroughly understand all of their duties and responsibilities. Meet with the Executive Chef/Executive Sous Chef on a regular basis to communicate all Kitchen activities and results of the kitchen meeting or any other related issues. Actively network within the community to attract potential candidates for recruitment purposes. Prepare reviews and development plans and take appropriate personnel-related action (i.e. hire, commend, discipline, evaluate, etc.) with Kitchen as required. Conduct self in a professional manner at all times. Assist in other areas of the department as needed. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Product Functions Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Continuously strive for improvement of processes and efficiency. Perform any additional duties as assigned by the Executive Chef/Executive Sous Chef. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Profit Functions Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.

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Responsibilities
Lead and manage the pastry kitchen team, overseeing food production, recipe development, and quality consistency. Responsible for staff training, budgeting, labor control, and ensuring strict adherence to sanitation and safety regulations.
Executive Pastry Chef at Four Seasons Hotels Limited - Turkey
Tokyo, , Japan - Full Time
Skills Needed
Pastry Arts, Kitchen Management, Staff Training, Budgeting, Inventory Control, Recipe Development, Food Quality Control, Sanitation Standards, Leadership, Personnel Management, Operational Coordination, Menu Planning
Specialization
Requires a highly experienced culinary leader capable of managing a professional kitchen team and maintaining luxury hospitality standards. Must possess strong communication skills and the ability to handle personnel management and operational budgeting.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Culinary Leadership, Inventory Management, Budgeting, Food Safety, Staff Training, Menu Development, Quality Control, Operational Efficiency, Team Management, Mentorship, Hygiene Standards, Dessert Artistry, Maritime Operations
Specialization
Candidates must have extensive experience as an Executive Pastry Chef within the cruise industry and possess advanced culinary skills. A formal culinary qualification and a deep understanding of maritime food safety and management are required.
Experience Required
Minimum 10 year(s)
EXECUTIVE PASTRY CHEF at High Watch Recovery
Kent, Connecticut, United States - Full Time
Skills Needed
Pastry Arts, Menu Development, Staff Training, Food Safety, Inventory Management, Cost Control, Baking, Culinary Strategy, Quality Control, Team Leadership, Time Management, Problem Solving, Sanitation, Budgeting, Recipe Standardization
Specialization
Candidates must have extensive experience in pastry arts with a proven track record in leadership or executive-level roles. A high school diploma is required, while formal education in Baking and Pastry Arts is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Cold Kitchen Management, Food Preparation, Menu Development, Food Safety, Hygiene Regulations, Team Leadership, Mentoring, Stock Monitoring, Thai Cuisine, Culinary Arts
Specialization
Requires proven experience as a Chef de Partie in a premium hotel or restaurant with a strong focus on cold kitchen operations. Candidates should be fluent in English and Thai, with a preferred culinary degree or certification.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Pastry Production, Kitchen Operations Management, Menu Development, Haccp Compliance, Inventory Management, Cost Control, Staff Training, Vendor Management, Food Safety, Culinary Innovation, Budget Management, Leadership, Plating Standards, Recipe Documentation, Quality Assurance, Hospitality Management
Specialization
Requires a culinary degree in pastry arts and at least 8 years of progressive experience in pastry production and kitchen management. Must demonstrate expertise in advanced pastry techniques, HACCP protocols, and leadership within a luxury hospitality environment.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Pastry Artistry, Menu Innovation, Kitchen Management, Food Costing, Team Leadership, Haccp Compliance, Budgeting, Vendor Management, Guest Engagement, Sustainability Practices, Luxury Hospitality, Operational Excellence
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations and a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Accor
, , Egypt - Full Time
Skills Needed
Menu Innovation, Pastry Artistry, Kitchen Management, Food Costing, Haccp Compliance, Team Leadership, Budget Management, Vendor Management, Sustainability Practices, Guest Engagement, Luxury Hospitality, Strategic Planning
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations and a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Senior Executive Chef at Senior Lifestyle
Brookhaven, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Staff Supervision, Inventory Management, Budgeting, Cost Analysis, Event Catering, Batch Cooking, Scratch Cooking, Training, Scheduling, Food Preparation, Communication, Organization
Specialization
Requires at least 3 years of experience in a commercial kitchen environment and relevant food safety certifications. An associate degree in a culinary-related field is preferred, along with strong management and communication skills.
Experience Required
Minimum 2 year(s)
Executive Chef-Denver at Barcelona Wine Bar
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Inventory Management, Food Cost Control, Labor Cost Management, Culinary Leadership, Problem Solving, Communication, Delegation, Sanitation Compliance, Safety Standards, Hospitality, Computer Software Proficiency
Specialization
Candidates must have at least 8 years of experience, preferably in a high-volume restaurant setting. Strong leadership, communication, and kitchen management skills are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at The Club at Mediterra Inc.
Naples, Florida, United States - Full Time
Skills Needed
Pastry Leadership, Bread Baking, Chocolate Work, Artistic Presentation, Menu Planning, Cost Control, Inventory Management, Team Mentoring, Modern Plating, Sanitation Standards, Budgeting, Vendor Management
Specialization
Requires 5+ years of progressive pastry leadership experience with a strong foundation in classic and modern techniques. A degree in pastry studies or ACF certification is preferred, along with the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Chef - Lead at Monarch Communities
Livingston, New Jersey, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Haccp, Cost Control, Diet Therapy, Inventory Management, Microsoft Office, Regulatory Compliance, Menu Planning, Personnel Training
Specialization
Candidates should have a degree or certification in culinary arts or a related field and at least two years of culinary administration experience. ServSafe certification and proficiency in cost control and diet therapy are required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine Vista at Snoqualmie Casino & Hotel
Snoqualmie, Washington, United States - Full Time
Skills Needed
Kitchen Operations Management, Food Safety, Staffing & Hiring, Training & Development, Inventory Control, Butchery, Fine Dining, Menu Development, Leadership, Budgeting, Cost Control, Time Management, Communication, Microsoft Word, Microsoft Excel, Microsoft Outlook
Specialization
Requires a culinary degree or equivalent experience, with at least five years of culinary experience and three years in a supervisory role. Must have fine dining experience and the ability to obtain a Gaming License.
Experience Required
Minimum 5 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Japan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Plating, Food Production, Training And Mentoring, Inventory Management, Quality Control, Team Leadership, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Pastry Production, Kitchen Operations Management, Menu Development, Haccp Compliance, Inventory Management, Cost Control, Staff Training, Vendor Management, Food Safety, Culinary Innovation, Leadership, Budget Management, Recipe Documentation, Plating Standards, Quality Assurance, Strategic Planning
Specialization
Requires a culinary degree in pastry arts and at least 8 years of progressive experience in pastry production and kitchen management. Candidates must demonstrate expertise in advanced pastry techniques and strong knowledge of HACCP and food safety protocols.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Pastry Preparation, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Sanitation, Inventory Management, Customer Service, Culinary Arts, Team Leadership, Food Safety Compliance
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate creative baking talents and the ability to lead and develop a professional kitchen team.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuah, Kedah, Malaysia - Full Time
Skills Needed
Pastry Preparation, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Coaching And Mentoring, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of professional experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation certifications.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Culinary Leadership, Training And Development
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate leadership skills and expertise in pastry preparation and kitchen management.
Experience Required
Minimum 2 year(s)
Lounge Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Food Hygiene, Haccp, Halal Preparation, Supervision, Portion Control, Inventory Management, Menu Modification, Dietary Restriction Knowledge, Grilling, Roasting, Sautéing, Interpersonal Skills, Time Management, Kitchen Organization
Specialization
Requires previous experience as a Chef De Partie across multiple sections with proficiency in various cooking techniques and presentation. Candidates must have strong knowledge of food hygiene, Halal requirements, and the ability to accommodate diverse dietary restrictions.
Experience Required
Minimum 2 year(s)
Lounge Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Food Hygiene, Haccp, Halal Preparation, Supervision, Portion Control, Inventory Management, Grilling, Roasting, Sautéing, Menu Modification, Dietary Restriction Management, Interpersonal Skills, Time Management, Kitchen Organization
Specialization
Requires previous experience as a Chef De Partie across multiple sections with proficiency in various cooking techniques and attractive plating. Candidates must have strong knowledge of food hygiene, Halal requirements, and the ability to manage dietary restrictions.
Experience Required
Minimum 2 year(s)
Chef d'équipe CVC H/F at Time Recrutement
Civrieux, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Hvac Installation, Team Leadership, Project Planning, Blueprint Reading, Site Coordination, Quality Control, Safety Compliance, Commissioning, Resource Management, Technical Supervision
Specialization
Requires solid experience in HVAC with a proven track record in team management and technical mastery of networks and blueprints. Candidates must demonstrate strong leadership, organizational skills, and a commitment to high-quality workmanship.
Experience Required
Minimum 5 year(s)