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Chef Jobs overseas

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LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Leadership, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Culinary Arts, Team Management, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and at least three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food safety.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and a minimum of three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food safety.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and at least three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food sanitation.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Leadership, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Culinary Arts, Team Management, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and a minimum of three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food safety and sanitation.
Experience Required
Minimum 2 year(s)
Sous Chef - Element 47 at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Inventory Control, Food Safety, Sanitation Standards, Culinary Techniques, High Volume Production, Menu Costing, Time Management, Quality Control, Leadership, Multitasking
Specialization
Candidates must have a culinary degree or equivalent experience, a ServSafe certification, and at least 5 years of culinary experience. Proficiency in high-volume production, food safety regulations, and team leadership is required.
Experience Required
Minimum 5 year(s)
Executive Chef (55300) at PROVIDENCE HOSPITALITY GROUP
Bellingham, Washington, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Management, Budget Management, Staff Training, Inventory Procurement, Health And Safety Compliance, Wine Pairing, Production Scheduling, Leadership, Problem Solving, Analytical Skills, Communication, Organizational Skills, Strategic Thinking, Change Management
Specialization
Requires a graduate of a recognized culinary school with five to six years of food and beverage experience. Must possess strong leadership skills, knowledge of regional food trends, and the ability to manage priorities in a fast-paced environment.
Experience Required
Minimum 5 year(s)
1er Chef de partie F/H at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Organization, Mise En Place, Food Production, Italian Cuisine, Japanese Cuisine, Culinary Precision, Kitchen Management
Specialization
Seeking a professional capable of managing high-volume production for 150 covers. While knowledge of Italian and Japanese cuisine is a plus, the establishment provides training for new techniques and products.
Experience Required
Minimum 2 year(s)
Chef de Partie (m/w/d) at Radisson Hotel Group
Kloten, Zurich, Switzerland - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Guest Service, Creativity, Problem Solving, Teamwork, Cost Control, Inventory Management
Specialization
Candidates must have proven experience in a high-volume kitchen and strong knowledge of food safety and hygiene standards. A proactive 'can-do' attitude, personal integrity, and a passion for exceptional guest service are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (w/m/d) at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Food Preparation, Haccp Compliance, Inventory Management, Kitchen Management, Event Catering, Teamwork, German, English
Specialization
Requires completed culinary training or several years of experience, preferably within the hotel industry. Proficiency in German or English is required, with Italian being an advantage.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - at Relais & Châteaux Park-Hotel Egerner Höfe
Porto-Vecchio, Corsica, France - Full Time
Skills Needed
Culinary Preparation, Plating, Stock Management, Haccp Standards, Teamwork, Organization, Creativity, Technical Culinary Skills
Specialization
Candidates should ideally hold a hospitality degree (BEP/CAP, BAC PRO, or BTS) and have significant experience in a similar establishment. Motivation, strong organizational skills, and a creative approach to culinary development are required.
Experience Required
Minimum 2 year(s)
Chef de Partie - Baker at Accor
Baie Sainte Anne, Baie Ste. Anne, Seychelles - Full Time
Skills Needed
Bakery Production, Pastry Arts, Viennoiserie, Haccp Compliance, Staff Training, Inventory Management, Quality Control, Portion Control, Food Safety, Menu Execution, Team Leadership, Kitchen Coordination
Specialization
Requires a minimum of 5 years of experience in bakery or pastry production, including at least one year in a luxury international hotel. A qualification in Bakery or Pastry Arts is preferred, along with fluency in English.
Experience Required
Minimum 5 year(s)
Chef de partie 39H H/F at La Côte & L'Arête
Albi, Occitania, France - Full Time
Skills Needed
Culinary Preparation, Food Safety Compliance, Teamwork, Organization, Attention To Detail, Product Knowledge, Cooking, Service Management
Specialization
The ideal candidate is a rigorous and dedicated cook with previous experience in a similar role. You must possess strong organizational skills, a team-oriented mindset, and a keen eye for detail.
Experience Required
Minimum 2 year(s)
Chef de Partie CDI H/F at Accor
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Safety, Plating, Stock Management, Team Leadership, Organization, Waste Reduction, Kitchen Management, Training And Mentoring
Specialization
Requires a minimum of 1 year of experience in a similar role and a professional culinary certification (CAP/BEP). Candidates must demonstrate technical mastery of culinary techniques, rigor, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Chef de Projet RSE H/F at BZB
Roubaix, Upper France, France - Full Time
Skills Needed
Csr Strategy, Carbon Footprint Analysis, Environmental Labeling, Kpi Tracking, Impact Tracking Tools, Sustainable Sourcing, Csrd Reporting, Product Durability, Regulatory Compliance, Eco Modulation Strategy, Market Benchmarking, Project Management, Cross Functional Collaboration, English Proficiency, Stakeholder Engagement
Specialization
Requires a Master's degree (Bac+4/5) in textile engineering, environment, or innovation management with a CSR specialization. A minimum of 2 years of experience in CSR is required, ideally within the fashion or textile industry.
Experience Required
Minimum 2 year(s)
Chef de projet Data IA at Magellan Partners
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Data Governance, Artificial Intelligence, Microsoft Azure, Agile Methodology, Budget Management, Risk Management, Stakeholder Management, It Strategy, Change Management, Data Management, Mlops, Llm, Rag, Client Relations, Team Coordination
Specialization
The role requires solid experience in Data and AI project management, including a strong understanding of AI concepts and data governance. Candidates must possess excellent communication skills, proficiency in Agile and V-cycle methodologies, and a minimum B2 level in English.
Experience Required
Minimum 5 year(s)
PT Event Cook and Chef at Fireside Catering LLC
Ipswich, Massachusetts, United States - Full Time
Skills Needed
Cooking, Food Preparation, Plating, Food Safety, Sanitation, Kitchen Maintenance, Teamwork, Communication, Time Management, Attention To Detail
Specialization
Requires experience in a professional kitchen and the ability to lift 30 lbs. Candidates must be available to work evenings, weekends, and holidays.
Chef de projet MOE H/F at NEXTON
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Moe, Agile, Scrum, Kanban, Technical Coordination, Stakeholder Management, Budget Tracking, Kpi Definition, Technical Specifications, Application Development, Team Leadership, English Proficiency, V Cycle, Quality Assurance
Specialization
Candidates must have at least 5 years of experience in digital project management and strong proficiency in Agile or V-cycle methodologies. Excellent communication skills and the ability to work in an international context are required.
Experience Required
Minimum 5 year(s)
Assistant Dim Sum Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Recipe Adherence, Food Safety Compliance, Communication, Time Management, Professionalism, Conflict Resolution, Coaching
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef (m/f/x) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Luxembourg, , Luxembourg - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Team Development, Customer Service, Performance Management, Quality Control, Food Preparation, Communication, Problem Solving, Coaching, Mentoring
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Proficiency in English and French is essential, and applicants must be legally authorized to work in Luxembourg.
Experience Required
Minimum 5 year(s)
Chef de Rang F/H - CDI at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Proactivity, Organization, Rigor, English Proficiency, Cash Handling, Banquet Operations, Hygiene And Safety Standards, Communication, Attention To Detail, Commercial Attitude
Specialization
Candidates must have at least one year of experience in the restaurant industry and possess excellent interpersonal skills. Proficiency in English is required, along with a proactive, organized, and rigorous approach to work.
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States -
Full Time

Start Date

Immediate

Expiry Date

05 Sep, 26

Salary

85000.0

Posted On

07 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Development, Kitchen Leadership, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Culinary Arts, Team Management, Plating, Hospitality

Industry

Hospitality

Description
Overview As the LAPPER Chef de Cuisine, you will be the driving force behind the culinary excellence of our restaurant. Reporting directly to the Executive Chef, you will oversee all aspects of kitchen operations, leading a team of talented chefs and ensuring the delivery of top-quality dishes that delight our guests. Your creativity, leadership, and culinary expertise will be instrumental in shaping our menu offerings and maintaining our reputation for exceptional cuisine. Pay Range $80,000.00 - $85,000.00 #TowncountrySD Responsibilities Menu Development and Innovation: Collaborate with the Executive Chef to conceptualize and develop innovative menu items that showcase seasonal ingredients, culinary trends, and the restaurant's unique identity. Experiment with new techniques, flavors, and presentations to continuously elevate the dining experience for our guests. Kitchen Leadership and Management: Lead by example, inspiring and motivating kitchen staff to excel in their roles and uphold high standards of professionalism, creativity, and teamwork. Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control, to ensure consistency and excellence in every dish. Staff Training and Development: Provide hands-on training and mentorship to kitchen staff, fostering their growth and development as culinary professionals. Conduct regular performance evaluations, identify areas for improvement, and implement training programs to enhance the skills and capabilities of the team. Inventory and Cost Management: Monitor inventory levels of food and supplies, and collaborate with the Executive Chef to optimize purchasing decisions and minimize waste. Control food costs by implementing portion control measures, managing inventory rotation, and maximizing the use of ingredients. Quality Assurance and Food Safety: Maintain strict adherence to food safety standards and sanitation regulations, ensuring a clean and hygienic kitchen environment at all times. Conduct regular inspections of food items, equipment, and storage areas to uphold quality assurance and minimize risks of contamination or foodborne illness. Customer Satisfaction and Engagement: Work closely with front-of-house staff to address customer feedback and accommodate special requests, ensuring an exceptional dining experience for every guest. Foster a culture of hospitality and guest satisfaction among kitchen staff, emphasizing the importance of quality, consistency, and attention to detail. Qualifications Able to work flexible hours and days. Two year culinary arts degree required. Minimum of three years related experience. Three to five years of Supervisory experience preferred. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.
Responsibilities
Oversee all kitchen operations and lead a team of chefs to deliver high-quality dishes. Collaborate with the Executive Chef on menu innovation and maintain strict food safety and cost management standards.
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Leadership, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Culinary Arts, Team Management, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and at least three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food safety.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and a minimum of three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food safety.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and at least three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food sanitation.
Experience Required
Minimum 2 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Leadership, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Culinary Arts, Team Management, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and a minimum of three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food safety and sanitation.
Experience Required
Minimum 2 year(s)
Sous Chef - Element 47 at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Inventory Control, Food Safety, Sanitation Standards, Culinary Techniques, High Volume Production, Menu Costing, Time Management, Quality Control, Leadership, Multitasking
Specialization
Candidates must have a culinary degree or equivalent experience, a ServSafe certification, and at least 5 years of culinary experience. Proficiency in high-volume production, food safety regulations, and team leadership is required.
Experience Required
Minimum 5 year(s)
Executive Chef (55300) at PROVIDENCE HOSPITALITY GROUP
Bellingham, Washington, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Management, Budget Management, Staff Training, Inventory Procurement, Health And Safety Compliance, Wine Pairing, Production Scheduling, Leadership, Problem Solving, Analytical Skills, Communication, Organizational Skills, Strategic Thinking, Change Management
Specialization
Requires a graduate of a recognized culinary school with five to six years of food and beverage experience. Must possess strong leadership skills, knowledge of regional food trends, and the ability to manage priorities in a fast-paced environment.
Experience Required
Minimum 5 year(s)
1er Chef de partie F/H at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Organization, Mise En Place, Food Production, Italian Cuisine, Japanese Cuisine, Culinary Precision, Kitchen Management
Specialization
Seeking a professional capable of managing high-volume production for 150 covers. While knowledge of Italian and Japanese cuisine is a plus, the establishment provides training for new techniques and products.
Experience Required
Minimum 2 year(s)
Chef de Partie (m/w/d) at Radisson Hotel Group
Kloten, Zurich, Switzerland - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Guest Service, Creativity, Problem Solving, Teamwork, Cost Control, Inventory Management
Specialization
Candidates must have proven experience in a high-volume kitchen and strong knowledge of food safety and hygiene standards. A proactive 'can-do' attitude, personal integrity, and a passion for exceptional guest service are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (w/m/d) at Accor
Zurich, Zurich, Switzerland - Full Time
Skills Needed
Food Preparation, Haccp Compliance, Inventory Management, Kitchen Management, Event Catering, Teamwork, German, English
Specialization
Requires completed culinary training or several years of experience, preferably within the hotel industry. Proficiency in German or English is required, with Italian being an advantage.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - at Relais & Châteaux Park-Hotel Egerner Höfe
Porto-Vecchio, Corsica, France - Full Time
Skills Needed
Culinary Preparation, Plating, Stock Management, Haccp Standards, Teamwork, Organization, Creativity, Technical Culinary Skills
Specialization
Candidates should ideally hold a hospitality degree (BEP/CAP, BAC PRO, or BTS) and have significant experience in a similar establishment. Motivation, strong organizational skills, and a creative approach to culinary development are required.
Experience Required
Minimum 2 year(s)
Chef de Partie - Baker at Accor
Baie Sainte Anne, Baie Ste. Anne, Seychelles - Full Time
Skills Needed
Bakery Production, Pastry Arts, Viennoiserie, Haccp Compliance, Staff Training, Inventory Management, Quality Control, Portion Control, Food Safety, Menu Execution, Team Leadership, Kitchen Coordination
Specialization
Requires a minimum of 5 years of experience in bakery or pastry production, including at least one year in a luxury international hotel. A qualification in Bakery or Pastry Arts is preferred, along with fluency in English.
Experience Required
Minimum 5 year(s)
Chef de partie 39H H/F at La Côte & L'Arête
Albi, Occitania, France - Full Time
Skills Needed
Culinary Preparation, Food Safety Compliance, Teamwork, Organization, Attention To Detail, Product Knowledge, Cooking, Service Management
Specialization
The ideal candidate is a rigorous and dedicated cook with previous experience in a similar role. You must possess strong organizational skills, a team-oriented mindset, and a keen eye for detail.
Experience Required
Minimum 2 year(s)
Chef de Partie CDI H/F at Accor
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Safety, Plating, Stock Management, Team Leadership, Organization, Waste Reduction, Kitchen Management, Training And Mentoring
Specialization
Requires a minimum of 1 year of experience in a similar role and a professional culinary certification (CAP/BEP). Candidates must demonstrate technical mastery of culinary techniques, rigor, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Chef de Projet RSE H/F at BZB
Roubaix, Upper France, France - Full Time
Skills Needed
Csr Strategy, Carbon Footprint Analysis, Environmental Labeling, Kpi Tracking, Impact Tracking Tools, Sustainable Sourcing, Csrd Reporting, Product Durability, Regulatory Compliance, Eco Modulation Strategy, Market Benchmarking, Project Management, Cross Functional Collaboration, English Proficiency, Stakeholder Engagement
Specialization
Requires a Master's degree (Bac+4/5) in textile engineering, environment, or innovation management with a CSR specialization. A minimum of 2 years of experience in CSR is required, ideally within the fashion or textile industry.
Experience Required
Minimum 2 year(s)
Chef de projet Data IA at Magellan Partners
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Data Governance, Artificial Intelligence, Microsoft Azure, Agile Methodology, Budget Management, Risk Management, Stakeholder Management, It Strategy, Change Management, Data Management, Mlops, Llm, Rag, Client Relations, Team Coordination
Specialization
The role requires solid experience in Data and AI project management, including a strong understanding of AI concepts and data governance. Candidates must possess excellent communication skills, proficiency in Agile and V-cycle methodologies, and a minimum B2 level in English.
Experience Required
Minimum 5 year(s)
PT Event Cook and Chef at Fireside Catering LLC
Ipswich, Massachusetts, United States - Full Time
Skills Needed
Cooking, Food Preparation, Plating, Food Safety, Sanitation, Kitchen Maintenance, Teamwork, Communication, Time Management, Attention To Detail
Specialization
Requires experience in a professional kitchen and the ability to lift 30 lbs. Candidates must be available to work evenings, weekends, and holidays.
Chef de projet MOE H/F at NEXTON
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Moe, Agile, Scrum, Kanban, Technical Coordination, Stakeholder Management, Budget Tracking, Kpi Definition, Technical Specifications, Application Development, Team Leadership, English Proficiency, V Cycle, Quality Assurance
Specialization
Candidates must have at least 5 years of experience in digital project management and strong proficiency in Agile or V-cycle methodologies. Excellent communication skills and the ability to work in an international context are required.
Experience Required
Minimum 5 year(s)
Assistant Dim Sum Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Recipe Adherence, Food Safety Compliance, Communication, Time Management, Professionalism, Conflict Resolution, Coaching
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef (m/f/x) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Luxembourg, , Luxembourg - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Team Development, Customer Service, Performance Management, Quality Control, Food Preparation, Communication, Problem Solving, Coaching, Mentoring
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Proficiency in English and French is essential, and applicants must be legally authorized to work in Luxembourg.
Experience Required
Minimum 5 year(s)
Chef de Rang F/H - CDI at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Paris, Ile-of-France, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Proactivity, Organization, Rigor, English Proficiency, Cash Handling, Banquet Operations, Hygiene And Safety Standards, Communication, Attention To Detail, Commercial Attitude
Specialization
Candidates must have at least one year of experience in the restaurant industry and possess excellent interpersonal skills. Proficiency in English is required, along with a proactive, organized, and rigorous approach to work.