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Sous Chef - Garde Manger at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Garde Manger, Food Safety, Haccp, Team Leadership, Menu Planning, Inventory Management, Food Cost Control, Charcuterie, Buffet Presentation, Kitchen Operations, Time Management, Organizational Skills, Hygiene Standards
Specialization
Candidates must hold a diploma or degree in Culinary Arts or Hospitality and possess 4–6 years of relevant experience in luxury hotels. Strong leadership skills and comprehensive knowledge of cold kitchen techniques and food safety regulations are required.
Experience Required
Minimum 5 year(s)
Chef de rang F/H - extras at Beaumarly
Deauville, Normandy, France - Full Time
Skills Needed
Customer Service, Communication, Teamwork, Initiative, Time Management, Attention To Detail, Menu Knowledge, Order Taking, Restaurant Setup, Quality Standards, Training, Problem Solving, Work Ethic, Adaptability, Professionalism
Specialization
Candidates should have experience as a Chef de Rang in a high-end restaurant with a capacity of 150 covers. Strong communication skills, a customer-focused attitude, and the ability to adapt in a dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Satisfaction, Check In, Check Out, Reservation Management, Conflict Resolution, Group Booking Supervision, Billing Compliance, English Proficiency, Fols Software, Operational Management, Microsoft Office, Staff Motivation, Interdepartmental Communication
Specialization
Candidates must have solid experience in reception with previous managerial responsibilities and proficiency in English. Knowledge of FOLS software and strong operational field experience are highly preferred.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Toulouse, Occitania, France - Full Time
Skills Needed
Team Management, Customer Service, Hotel Management Software, Billing, Administrative Management, Performance Indicators, Leadership, Conflict Resolution, English Proficiency, Organization, Staff Training, Crisis Management, Communication, Hospitality Management
Specialization
Candidates must have experience in team management, scheduling, and proficiency in hotel management software and administrative procedures. Strong leadership, communication skills, and fluency in the local language and professional English are required.
Experience Required
Minimum 2 year(s)
Chef de réception (H/F/X) at Accor
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Team Management, Front Office Operations, Customer Service, Opera Cloud, Billing, Cash Management, Leadership, Communication, Problem Solving, English Proficiency, Attention To Detail, Teamwork
Specialization
The ideal candidate has solid experience in reception with previous management responsibilities and a strong command of English. Proficiency in Opera Cloud is highly preferred, alongside natural leadership and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef- Banquet at Accor
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Operations, Menu Preparation, Inventory Management, Kitchen Sanitation, Team Leadership, Knife Skills, Food Safety, Customer Service, Recipe Compliance, Equipment Maintenance, Production Scheduling, Plating, Staff Mentoring, Communication, Problem Solving
Specialization
Candidates must have at least 4 years of relevant food and beverage experience and possess strong knowledge of cooking techniques, knife skills, and sanitation procedures. The role requires the ability to lead a team, maintain professional standards, and communicate effectively in English.
Experience Required
Minimum 2 year(s)
Chef de réception (H/F/X) at Accor
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Team Management, Scheduling, Revenue Development, Pricing Policy, Debt Collection, Bank Reconciliation, Cash Management, Month End Closing, Supplier Order Management, Inventory Management, Quality Control, Reporting, Recruitment, Training, Customer Service, Hospitality Operations
Specialization
Key duties include managing pricing policy, handling debtor follow-up, performing bank reconciliations, controlling cash registers, managing supplier orders and inventory, and ensuring smooth information flow between the establishment and headquarters.
Experience Required
Minimum 2 year(s)
Apprenti chef de rang H/F at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Sales, Table Setup, Cleaning, Stock Control, Inventory Management, Haccp Hygiene, Safety Procedures, Client Relations, Upselling, Order Taking, Teamwork
Specialization
Candidates should be pursuing a vocational qualification ranging from CAP to Bac Pro in Restaurant services, or be highly motivated individuals from any educational background after aptitude validation. Professional proficiency in English is required for this role.
Chef Executivo de Cozinha at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Advanced English, Food Preparation Techniques, Food Safety Practices, Cost Composition, Nutrition Knowledge, Culinary Technologies, Microcomputer Skills, Hotel Management Software, Problem Solving, Decision Making, Planning, Continuous Improvement, Creativity, Attention To Detail, Initiative, Autonomy
Specialization
Candidates should have advanced English proficiency and knowledge of food preparation techniques and safety practices. Experience in cost management and nutrition is also essential.
Experience Required
Minimum 5 year(s)
Chef(fe) de Projet IT H/F at EVERIENCE
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Agile, Scrum, Safe, Jira, Ms Project, Azure Devops, Budget Management, Planning, Stakeholder Management, Risk Management, It Strategy, Data Analysis, Devops, User Experience
Specialization
Candidates must hold a Master's degree in Computer Science or Engineering and have at least 4 years of experience in IT project management. Strong skills in budget control, planning, and the ability to lead multidisciplinary teams are essential.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost Ireland
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Operations, Performance Analysis, Operational Planning, Staff Coordination, Conflict Resolution, Safety Compliance, Communication, Leadership, Problem Solving
Specialization
The role requires strong leadership skills and the ability to manage teams effectively in a fast-paced logistics environment. Candidates should demonstrate rigor, responsiveness, and a commitment to safety and operational excellence.
Experience Required
Minimum 2 year(s)
Kitchen Manager/Sous Chef at Great American Restaurants Inc
Fairfax, Virginia, United States - Full Time
Skills Needed
Food Quality, Recipe Adherence, Team Management, Line Cooks Supervision, Prep Cooks Supervision, Dishwashers Supervision, Kitchen Supervisors Management, Restaurant Operations, Team Leadership, Hospitality
Specialization
Candidates should possess 2-5 years of experience working in high-volume, casual dining restaurants and demonstrate a strong understanding of overall restaurant operations. A degree in Hospitality or Culinary arts is preferred but not strictly required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian) at Accor
Nakhon Ratchasima City Municipality, , Thailand - Full Time
Skills Needed
Supervision, Training, Food Preparation, Hygiene, Presentation, Food Safety, Sanitation, Haccp, Collaboration, Portion Control, Wastage Minimization, Leadership, Interpersonal Skills, Communication, Customer Contact, Service Oriented
Specialization
Candidates must possess a minimum of two years of relevant experience in a similar capacity and demonstrate good proficiency in reading, writing, and speaking English. Essential attributes include strong leadership, training capabilities, service orientation, and the ability to perform well under pressure.
Experience Required
Minimum 2 year(s)
Chef de projet sénior F/H at GROUPE ADF
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Client Interface, Technical Referent, Project Structuring, Industrial Scheme Implementation, Contract Management, Deliverable Management, Regulatory Compliance, Team Management, Safety Standards Adherence, Quality Standards Adherence, Cost Control, Schedule Adherence, Communication, Reporting, Study Piloting, Procurement Management
Specialization
Candidates must have at least 6 years of experience managing large-scale projects in the energy or engineering sectors, ideally with a technical background in process engineering or instrumentation/electricity from petrochemical or refining environments. Essential qualities include strong communication, leadership, dynamism, customer satisfaction focus, field presence, and strong analytical and synthesis capabilities.
Experience Required
Minimum 5 year(s)
Sous Chef - Latest Recipe at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Food Safety, Inventory Management, Staff Supervision, Sanitation, Menu Production, Team Leadership, Quality Control, Coaching, Scheduling, Customer Service, Equipment Maintenance, Fifo, Accident Prevention, Communication
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a food safety certification are required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Pastry at Accor
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Culinary Production, Quality Control, Mise En Place, Supervision, Team Leadership, Food Safety, Hygiene Compliance, Haccp, Inventory Control, Cost Control, Menu Development, Pastry Techniques, Baking, Portion Control, Waste Management, Scheduling
Specialization
Candidates need a Diploma or Degree in Culinary or Pastry Arts, along with 3–5 years of progressive experience in a professional pastry kitchen, including 1–2 years of supervisory experience. Essential technical competencies include advanced knowledge of pastry techniques, strong understanding of costing, and the ability to lead and train kitchen staff effectively.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Menu Development, Food Safety, Team Leadership, Budget Management, Customer Service, Event Coordination, Training And Development, Performance Management, Loss Prevention, Decorative Food Display
Specialization
Candidates must possess either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership skills and a thorough understanding of food safety and kitchen operations are required.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost
Trappes, Ile-de-France, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Operations, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Plan Implementation, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor, Reactivity
Specialization
The ideal candidate is defined more by their experience than their diplomas, needing to be a unifying and attentive team leader. Key attributes sought include rigor, reactivity, and alignment with company values such as proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef de rang confirmé H/F at La Côte & L'Arête
, , - Full Time
Skills Needed
Customer Service, Teamwork, Sales, Communication, Order Taking, Passion, Flexibility, Problem Solving
Specialization
Experience in the restaurant industry is essential, along with a passion for food and service. Candidates should be familiar with concepts like average ticket size and upselling.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Cross Functional Collaboration, Training, Mentoring, Contemporary Patisserie, Classic Patisserie, Hands On Approach
Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquet capabilities. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, and the ability to train and mentor staff effectively.
Experience Required
Minimum 2 year(s)
Sous Chef - Garde Manger at Accor
Special capital Region of Jakarta, Java, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

0.0

Posted On

08 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary arts, Garde manger, Food safety, HACCP, Team leadership, Menu planning, Inventory management, Food cost control, Charcuterie, Buffet presentation, Kitchen operations, Time management, Organizational skills, Hygiene standards

Industry

Hospitality

Description
Company Description Fairmont Jakarta Situated in Senayan Square at the South end of Jakarta's Central Business District, Fairmont Jakarta features 380 spacious guestrooms and 108 Fairmont branded Sky Suites. Additional features and amenities to the urban hotel include a number of lounges and several restaurants featuring a variety of culinary offerings. For corporate events and local galas, the hotel features 3,500 square meters of function space, including a 1,200 square-meter Grand Ballroom. Job Description The Sous Chef – Garde Manger is responsible for assisting the Executive Chef in overseeing the operations of the Garde Manger section. This role ensures the preparation and presentation of high-quality cold dishes, salads, appetizers, and buffet items while maintaining the highest standards of food quality, hygiene, and consistency expected in a luxury hotel environment. What you will be doing: Assist in supervising the daily operations of the Garde Manger section. Ensure the preparation and presentation of cold dishes, salads, appetizers, charcuterie, and buffet items meet the hotel’s luxury standards. Maintain consistency in food quality, taste, portion control, and presentation. Supervise and support kitchen staff within the Garde Manger section. Coordinate with other kitchen sections to ensure smooth kitchen operations and timely service. Maintain strict hygiene and food safety standards in compliance with hotel policies and local regulations. Assist in menu planning and development of new cold dishes, seasonal offerings, and buffet presentations. Monitor inventory levels, control food costs, and minimize waste. Qualifications Diploma or Degree in Culinary Arts, Hospitality, or related field. Minimum 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants. Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation. Understanding of food safety and hygiene standards (HACCP or equivalent). Strong leadership and team management skills. Excellent organizational and time management abilities. Attention to detail and creativity in food presentation. Ability to work in a fast-paced kitchen environment. Additional Information Our commitment to Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. "Why work for Accor?" We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Sous Chef – Garde Manger assists the Executive Chef in overseeing the cold kitchen section to ensure high-quality food preparation and presentation. They are responsible for supervising staff, maintaining strict hygiene standards, managing inventory, and controlling food costs.
Sous Chef - Garde Manger at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Garde Manger, Food Safety, Haccp, Team Leadership, Menu Planning, Inventory Management, Food Cost Control, Charcuterie, Buffet Presentation, Kitchen Operations, Time Management, Organizational Skills, Hygiene Standards
Specialization
Candidates must hold a diploma or degree in Culinary Arts or Hospitality and possess 4–6 years of relevant experience in luxury hotels. Strong leadership skills and comprehensive knowledge of cold kitchen techniques and food safety regulations are required.
Experience Required
Minimum 5 year(s)
Chef de rang F/H - extras at Beaumarly
Deauville, Normandy, France - Full Time
Skills Needed
Customer Service, Communication, Teamwork, Initiative, Time Management, Attention To Detail, Menu Knowledge, Order Taking, Restaurant Setup, Quality Standards, Training, Problem Solving, Work Ethic, Adaptability, Professionalism
Specialization
Candidates should have experience as a Chef de Rang in a high-end restaurant with a capacity of 150 covers. Strong communication skills, a customer-focused attitude, and the ability to adapt in a dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Front Desk Management, Team Leadership, Customer Satisfaction, Check In, Check Out, Reservation Management, Conflict Resolution, Group Booking Supervision, Billing Compliance, English Proficiency, Fols Software, Operational Management, Microsoft Office, Staff Motivation, Interdepartmental Communication
Specialization
Candidates must have solid experience in reception with previous managerial responsibilities and proficiency in English. Knowledge of FOLS software and strong operational field experience are highly preferred.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Toulouse, Occitania, France - Full Time
Skills Needed
Team Management, Customer Service, Hotel Management Software, Billing, Administrative Management, Performance Indicators, Leadership, Conflict Resolution, English Proficiency, Organization, Staff Training, Crisis Management, Communication, Hospitality Management
Specialization
Candidates must have experience in team management, scheduling, and proficiency in hotel management software and administrative procedures. Strong leadership, communication skills, and fluency in the local language and professional English are required.
Experience Required
Minimum 2 year(s)
Chef de réception (H/F/X) at Accor
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Team Management, Front Office Operations, Customer Service, Opera Cloud, Billing, Cash Management, Leadership, Communication, Problem Solving, English Proficiency, Attention To Detail, Teamwork
Specialization
The ideal candidate has solid experience in reception with previous management responsibilities and a strong command of English. Proficiency in Opera Cloud is highly preferred, alongside natural leadership and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef- Banquet at Accor
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Operations, Menu Preparation, Inventory Management, Kitchen Sanitation, Team Leadership, Knife Skills, Food Safety, Customer Service, Recipe Compliance, Equipment Maintenance, Production Scheduling, Plating, Staff Mentoring, Communication, Problem Solving
Specialization
Candidates must have at least 4 years of relevant food and beverage experience and possess strong knowledge of cooking techniques, knife skills, and sanitation procedures. The role requires the ability to lead a team, maintain professional standards, and communicate effectively in English.
Experience Required
Minimum 2 year(s)
Chef de réception (H/F/X) at Accor
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Team Management, Scheduling, Revenue Development, Pricing Policy, Debt Collection, Bank Reconciliation, Cash Management, Month End Closing, Supplier Order Management, Inventory Management, Quality Control, Reporting, Recruitment, Training, Customer Service, Hospitality Operations
Specialization
Key duties include managing pricing policy, handling debtor follow-up, performing bank reconciliations, controlling cash registers, managing supplier orders and inventory, and ensuring smooth information flow between the establishment and headquarters.
Experience Required
Minimum 2 year(s)
Apprenti chef de rang H/F at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Sales, Table Setup, Cleaning, Stock Control, Inventory Management, Haccp Hygiene, Safety Procedures, Client Relations, Upselling, Order Taking, Teamwork
Specialization
Candidates should be pursuing a vocational qualification ranging from CAP to Bac Pro in Restaurant services, or be highly motivated individuals from any educational background after aptitude validation. Professional proficiency in English is required for this role.
Chef Executivo de Cozinha at Accor
São Paulo, São Paulo, Brazil - Full Time
Skills Needed
Advanced English, Food Preparation Techniques, Food Safety Practices, Cost Composition, Nutrition Knowledge, Culinary Technologies, Microcomputer Skills, Hotel Management Software, Problem Solving, Decision Making, Planning, Continuous Improvement, Creativity, Attention To Detail, Initiative, Autonomy
Specialization
Candidates should have advanced English proficiency and knowledge of food preparation techniques and safety practices. Experience in cost management and nutrition is also essential.
Experience Required
Minimum 5 year(s)
Chef(fe) de Projet IT H/F at EVERIENCE
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Agile, Scrum, Safe, Jira, Ms Project, Azure Devops, Budget Management, Planning, Stakeholder Management, Risk Management, It Strategy, Data Analysis, Devops, User Experience
Specialization
Candidates must hold a Master's degree in Computer Science or Engineering and have at least 4 years of experience in IT project management. Strong skills in budget control, planning, and the ability to lead multidisciplinary teams are essential.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost Ireland
Lieusaint, Ile-de-France, France - Full Time
Skills Needed
Team Management, Logistics Operations, Performance Analysis, Operational Planning, Staff Coordination, Conflict Resolution, Safety Compliance, Communication, Leadership, Problem Solving
Specialization
The role requires strong leadership skills and the ability to manage teams effectively in a fast-paced logistics environment. Candidates should demonstrate rigor, responsiveness, and a commitment to safety and operational excellence.
Experience Required
Minimum 2 year(s)
Kitchen Manager/Sous Chef at Great American Restaurants Inc
Fairfax, Virginia, United States - Full Time
Skills Needed
Food Quality, Recipe Adherence, Team Management, Line Cooks Supervision, Prep Cooks Supervision, Dishwashers Supervision, Kitchen Supervisors Management, Restaurant Operations, Team Leadership, Hospitality
Specialization
Candidates should possess 2-5 years of experience working in high-volume, casual dining restaurants and demonstrate a strong understanding of overall restaurant operations. A degree in Hospitality or Culinary arts is preferred but not strictly required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian) at Accor
Nakhon Ratchasima City Municipality, , Thailand - Full Time
Skills Needed
Supervision, Training, Food Preparation, Hygiene, Presentation, Food Safety, Sanitation, Haccp, Collaboration, Portion Control, Wastage Minimization, Leadership, Interpersonal Skills, Communication, Customer Contact, Service Oriented
Specialization
Candidates must possess a minimum of two years of relevant experience in a similar capacity and demonstrate good proficiency in reading, writing, and speaking English. Essential attributes include strong leadership, training capabilities, service orientation, and the ability to perform well under pressure.
Experience Required
Minimum 2 year(s)
Chef de projet sénior F/H at GROUPE ADF
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Client Interface, Technical Referent, Project Structuring, Industrial Scheme Implementation, Contract Management, Deliverable Management, Regulatory Compliance, Team Management, Safety Standards Adherence, Quality Standards Adherence, Cost Control, Schedule Adherence, Communication, Reporting, Study Piloting, Procurement Management
Specialization
Candidates must have at least 6 years of experience managing large-scale projects in the energy or engineering sectors, ideally with a technical background in process engineering or instrumentation/electricity from petrochemical or refining environments. Essential qualities include strong communication, leadership, dynamism, customer satisfaction focus, field presence, and strong analytical and synthesis capabilities.
Experience Required
Minimum 5 year(s)
Sous Chef - Latest Recipe at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Phuket City Municipality, , Thailand - Full Time
Skills Needed
Kitchen Management, Food Safety, Inventory Management, Staff Supervision, Sanitation, Menu Production, Team Leadership, Quality Control, Coaching, Scheduling, Customer Service, Equipment Maintenance, Fifo, Accident Prevention, Communication
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a food safety certification are required.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Pastry at Accor
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Culinary Production, Quality Control, Mise En Place, Supervision, Team Leadership, Food Safety, Hygiene Compliance, Haccp, Inventory Control, Cost Control, Menu Development, Pastry Techniques, Baking, Portion Control, Waste Management, Scheduling
Specialization
Candidates need a Diploma or Degree in Culinary or Pastry Arts, along with 3–5 years of progressive experience in a professional pastry kitchen, including 1–2 years of supervisory experience. Essential technical competencies include advanced knowledge of pastry techniques, strong understanding of costing, and the ability to lead and train kitchen staff effectively.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Production, Staff Supervision, Sanitation Standards, Inventory Management, Menu Development, Food Safety, Team Leadership, Budget Management, Customer Service, Event Coordination, Training And Development, Performance Management, Loss Prevention, Decorative Food Display
Specialization
Candidates must possess either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership skills and a thorough understanding of food safety and kitchen operations are required.
Experience Required
Minimum 2 year(s)
Chef de quai - Nuit (H/F) at InPost
Trappes, Ile-de-France, France - Full Time
Skills Needed
Team Management, Performance Indicators, Logistics Operations, Workforce Allocation, Carrier Relations, Sorting Plan Organization, Action Plan Implementation, Anomaly Reporting, Team Integration, Skill Development, Individual Interviews, Team Cohesion, Social Climate, Safety Regulations, Rigor, Reactivity
Specialization
The ideal candidate is defined more by their experience than their diplomas, needing to be a unifying and attentive team leader. Key attributes sought include rigor, reactivity, and alignment with company values such as proximity, commitment, performance, and solidarity.
Experience Required
Minimum 2 year(s)
Chef de rang confirmé H/F at La Côte & L'Arête
, , - Full Time
Skills Needed
Customer Service, Teamwork, Sales, Communication, Order Taking, Passion, Flexibility, Problem Solving
Specialization
Experience in the restaurant industry is essential, along with a passion for food and service. Candidates should be familiar with concepts like average ticket size and upselling.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Pastry at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Melbourne, Victoria, Australia - Full Time
Skills Needed
Pastry Kitchen Operations, Plated Dessert Development, Banquet Menu Development, Chocolate Mastery, Team Management, Food Safety, Allergen Management, Hygiene Standards, Cost Control, Inventory Management, Cross Functional Collaboration, Training, Mentoring, Contemporary Patisserie, Classic Patisserie, Hands On Approach
Specialization
Candidates must possess a Certificate IV in Patisserie or equivalent, along with 3 to 5 years of experience in pastry kitchen operations, preferably within a luxury 5-star hotel setting with large banquet capabilities. Essential qualities include deep technical knowledge in patisserie, strong organizational skills, and the ability to train and mentor staff effectively.
Experience Required
Minimum 2 year(s)